From: Corporate Chef Russell C. Skall, Fleming's Prime Steakhouse & Wine Bar, Tampa, FL. Yield: 4 appetizer servings.
10 oz. yucca, peeled, all red skin removed, cut into 3” pieces
5 tsp. kosher salt, divided
10 oz. Idaho® potatoes, peeled, cut into large pieces
½ tsp. each: paprika, finely ground black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, garlic powder
¾ cup plus 2 Tbsp. all-purpose flour
2 Tbsp. salted butter
spicy chicken stuffing (recipe follows)
3 tbsp. shredded smoked Cheddar cheese
2 eggs
¾ cup fine bread crumbs
as needed, vegetable shortening for deep-frying
1 cup roasted red pepper sauce (recipe follows)
4 sprigs rosemary, for garnish
1 Tbsp. clarified butter (or canola oil)
¼ cup minced yellow onion
2 tsp. minced jalapeno peppers
¼ tsp. minced garlic
1 pinch ground cumin
1 pinch dried thyme
1 pinch dried oregano
1 pinch chili powder
⅛ tsp. kosher salt
2 oz. boneless, skinless chicken breast, minced
1 pinch sugar
1 tsp. white vinegar
2 tsp. tomato paste
1 red bell pepper
1 Tbsp. chopped shallots
1 Tbsp. chopped garlic
1 bay leaf
2 tsp. salad oil
¼ cup white wine
2 Tbsp. fresh lime juice
⅓ cup heavy cream
4 oz. chilled salted butter, cut into 1" pieces
1 pinch white pepper
For Croquettes: Place yucca in large pan with water to cover and 1½ tsp. 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 1½ tsp. salt. Boil until tender; drain well; reserve.
In small dish, make seasoning mixture by combining remaining 2 tsp. salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder. In separate bowl, mix 2 tsp. seasoning mix with ¾ cup flour.
Prepare Spicy Chicken Stuffing and Roasted Red Pepper Sauce.
Place potato, yucca, butter, remaining seasoning mix and remaining 2 Tbsp. 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 ½ tsp. Spicy Chicken Stuffing and ½ tsp. shredded cheese. Gently fold potato mixture around stuffing; roll each ball into cylinder about 2 inches long and ¾" wide.
In small bowl, beat eggs with 1 Tbsp. 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°F. 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.
For spicy chicken stuffing: 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.
For roasted red pepper sauce: Over 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 ½ 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, about 1 to 2 minutes more.
Decrease heat to low and slowly add pieces of butter to sauce pot, stirring or whisking until melted. Strain sauce into a container. Add white pepper and remaining red pepper puree.