Crispy Tio Jorge Yuca Fries with a fontina & goat cheese sauce and a blended chimichurri sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
Yuca Fries
INGREDIENTS
- Tio Jorge Yuca Fries
METHOD
- Place on a sheet tray and bake until crispy
Cheese Sauce
INGREDIENTS
- 1 qt. Cream 1 quart
- 1/2 cup Fontina, approx.
- 1/2 cup Aged goat cheese, approx.
- 2 tbsp. Spices (mix of smoked paprika, garlic powder, and onion powder)
METHOD
- In a sauce pan bring the cream to a scolding point.
- Pour into a blender with spices and slowly add in cheese until it thickens to desired consistency.
Blended Chimichurri
INGREDIENTS
- 1/4 cup Red wine vinegar
- 1/2 cup Olive oil
- 1 bunch Parsley
- 1 tsp. Chili flake
- 2-3 cloves Garlic
- 1 ea. Small shallot
METHOD
- Place into a blender and puree.
- Season to taste.
