POTATO and CHICKEN CROQUETTES
Fleming's Prime Steakhouse & Wine Bar Recipe
10 ounces yucca root (peeled, all red skin removed, cut into 3 inch pieces) or 10 ounces frozen yucca root
5 teaspoons kosher salt, divided
10 ounces Idaho potatoes, peeled, cut into large pieces
1/2 teaspoon paprika
1/2 teaspoon finely ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
3/4 cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons salted butter
3 tablespoons shredded smoked cheddar cheese
3/4 cup fine breadcrumbs
vegetable shortening, as needed for deep frying
4 sprigs fresh rosemary, for garnish
Spicy Chicken Stuffing: (use 1 cup for this recipe)
1 tablespoon clarified butter (or canola oil)
1/4 cup minced yellow onion
2 teaspoons minced jalapeno peppers
1/4 teaspoon minced garlic
1 pinch ground cumin
1 pinch dried thyme
1 pinch dried oregano
1 pinch chili powder
1/8 teaspoon kosher salt
2 ounces chicken breasts, minced
1 pinch sugar
1 teaspoon white vinegar
2 teaspoons tomato paste
Roasted Red Pepper Sauce: (use 1 cup for this recipe)
1 red bell pepper
1 tablespoon chopped shallot
1 tablespoon chopped garlic
1 bay leaf
2 teaspoons salad oil
1/4 cup white wine
2 tablespoons fresh lime juice
1/3 cup heavy cream
4 ounces salted butter, cut into 1 inch pieces (chilled)
1 pinch white pepper
Roasted Red Pepper Sauce: Over an open flame, char red pepper until blackened. Place in bowl; cover with plastic wrap. When cool, remove skin and seeds; puree in food processor; reserve.
In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1 to 2 minutes. Add 1/2 of red pepper puree; cook 2 to 3 minutes,. Add wine and lime juice; cook until reduced by half, 2 minutes.
Add cream, reduce to half, 1 to 2 minutes longer. Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted. Strain sauce into container. Add white pepper and remaining red pepper puree.
To Make Yucca & Potatoes: Place the yucca in large pan with water to cover and 1 1/2 teaspoons salt. Bring to boil; cook until tender but not mushy, 45 to 50 minutes. Drain well; cool. Remove center vein and any uncooked yucca.
In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt. Boil until tender; drain well; reserve. In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder. In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
Spicy Chicken Stuffing & Red Pepper Sauce: Heat the butter in a medium saute pan over medium-high heat. Saute the onion and jalapenos until soft, about 3 minutes. Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute. Add the chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes. Add tomato paste; cook 1 minute to incorporate.
Transfer to small bowl; cool.
Make The Croquettes: Place the potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor. Blend to dough consistency, about 1 minute. Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board. Coat hands with seasoned flour; roll each portion of potato mixture into a ball. Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese. Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
In small bowl, beat eggs with 1 tablespoon water. Place breadcrumbs in another bowl. Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs. Place on paper-lined sheet pan.
In deep sided pan over medium-high heat, melt enough vegetable shortening for deep frying (about 2 inches); heat to 350 degrees. Fry the croquettes until golden brown, about 3 minutes. Drain well on paper towels; season lightly with salt and pepper. Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary. Serves 4.