Thin cut Tio Jorge® Yuca Fries with three sauces – sweet and sour tomato, saffron, and truffle parm aioli.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Sweet and Sour Tomato Sauce
INGREDIENTS
- 4 ea. Large tomatoes, quartered
- 6 cloves Garlic
- 2 ea. Shallots, sliced
- 1/4 cup Mustard
- 1/4 cup Ketchup
- 1 cup Sugar
- 1 cup Vinegar
- 1 quart Water
METHOD
- Sauté garlic and shallot.
- Add in all ingredients and cook for 20 minutes.
- Blend and serve.
- Season to adjust taste.
Truffle Parm Aioli
INGREDIENTS
- 2 ea. Egg yolks
- 2 cups Neutral oil
- 1 tsp. Truffle oil
- dash of lemon juice for taste
- touch of water to adjust thickness
- 1/4 cup Grated Parmesan
METHOD
- Whisk oils into yolks and add parmesan and lemon juice at the end
Saffron Aioli
INGREDIENTS
- 1 pinch Saffron
- 2 ea. Egg yolks
- 2 cups Neutral oil
- dash of lemon juice
- touch of water to adjust thickness
METHOD
- Add saffron to 1 tsp of hot water and let set til cooled.
- Whisk in oil to yolks and add saffron and lemon juice. season to taste.
- Use water to adjust thickness
Thin Cut Yuca Fries
INGREDIENTS
- Thin Cut Tio Jorge® Yuca Fries
METHOD
- Fry up the thin cut yucca fries at 325f and then again at 375f until golden brown and crispy.
