Sean Brasel, chef/owner, Meat Market, Miami, www.meatmarketmiami.com Yield: 2-4 servings 3 large russet potatoes 3 oz. smoked cheddar cheese 3 oz. Gouda cheese, shredded 1 t. salt 1/4 t. ground black pepper Vegetable oil, for frying Cornstarch, for dredging Method (1) Preheat oven to 350°F Roast the potatoes, . with their skin on, for 25 minutes (they should still be hard in the middle). While still hot, carefully peel potatoes and shred on a box grater into a bowl; cool slightly. (2) Once potatoes are warm, mix in the cheese, and season with the salt and pepper. Form into 1/2-oz. cylinders, 1 1/2” tall and 1” round; reserve in the fridge. (3) Heat oil to 350°F in a large pot. Just before serving, cover the tater tots in cornstarch, then drop in oil. Fry until golden brown. Serve immediately with your choice of condiment. Wine pairing: Alma Rosa Pinot Blanc 2009 (California)—a crisp, medium-bodied white with cleansing flavors of ripe pear, citrus and honey—can take on the crunchy fried tots and hearty cheeses. Chef Brasel says, “So many of us have fond memories of eating tater tots as kids; we can perfectly imagine the crispy, salty outside and warm, moist inside. I think my gouda tater tots evoke this memory, but then build on it as well. They stimulate the adult palate with the sophisticated cheesiness of the warm gouda.”
Gouda TaTer ToTs
Todd Winer, executive chef, The Metropolitan Club, Chestnut Hill, Mass., www.metclubandbar.com Yield: 12 12-oz. servings 5 c. milk 3 c. water 1 lb. butter, cubed 2 c. semolina 2 c. Parmesan, grated, plus more for garnishing Salt, as needed Method (1) Bring Chef Winer milk, water says, “A great steak and butter side dish alternative to to boil. Add mashed potatoes is our semolina, Parmesan creamy polenta. and stir for Polenta is known as a 10 minutes. comfort food in Italy, and (2) Add Parit is a very versatile mesan and salt starch.” to taste. (3) Store in steam well covered with buttered parchment paper. (4) Portion into oven-safe dish when ready to serve, and add some extra Parmesan to the top. Broil until cheese is golden brown. Wine pairing: The equisite, ripe Staglin Family Estate Chardonnay 2008 (California) is the “perfect” match for this simple, yet elegant polenta.
PerfecT Parmesan PolenTa
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