Spicy Idaho Potato And Chicken Croquettes - cooking recipe

Ingredients

CROQUETTES
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
2 eggs
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 (boneless & skinless)
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 (not the bottled kind)
1/3 cup heavy cream
4 ounces salted butter, cut into 1-inch pieces (chilled)
1 pinch white pepper

Preparation

MAKE YUCCA & POTATOES:
Place 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 butter in medium saute pan over medium-high heat; saute onion and jalapenos until soft, about 3 minutes.
Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
Add 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.
ROASTED RED PEPPER SAUCE: (Make this first).
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, 1-2 minutes.
Add 1/2 of red pepper puree; cook 2-3 minutes,.
Add wine and lime juice; cook until reduced by half, 2 minutes.
Add cream, reduce to half, 1-2 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.
MAKE THE CROQUETTES:
Place 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\u00b0F.
Fry 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.
Enjoy!