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

Spicy Chicken Stuffing:

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

Roasted Red Pepper Sauce:

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.