Yucca Frita With Mango Hibiscus Mermalada And Serrano Lime Aioli Food

YUCA FRITA

Steps:

• Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

YUCCA FRITA WITH MANGO HIBISCUS MERMALADA AND SERRANO-LIME AIOLI

Steps:

• Cut the yucca roots into 1/4-inch strips. Cut out and discard the fiborous center of the yucca.
• Add 1 teaspoon salt and 1 teaspoon pepper to the flour and place in a shallow dish.
• Place the egg in a shallow bowl or pie plate. Pour the bread crumbs into another bowl or plate.
• Bread the yucca by first dredging it in the flour, then put it in the egg mixture to cover, and then dredge in bread crumbs.
• Fry the yucca in vegetable oil at 350 degrees F for about 5 minutes or until golden brown.
• Serve with Hibiscus Mermalada and Serrano-Lime Aioli.
• Hibiscus Mermalada: Fill a large pot with the water. Add the mango, hibiscus flower, sugar, cinnamon, and anise. Bring to simmer on medium heat. Let mixture reduce for 20 minutes until syrupy. Smash to blend.
• Serrano-Lime Aioli: Heat grill. Grill the serrano and jalapeno peppers until blistered. De-seed and de-stem the chiles. In blender, puree the chile peppers with garlic, sugar, water, and dash salt and pepper. Add olive oil to emulsify and allow to cool. Fold in the mayonnaise, cilantro, and lime juice.

HIBISCUS-LIME TEA

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the hibiscus flowers, agave syrup and lime zest and let steep 7 to 10 minutes.
• Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups cold water and 2 cups ice. Serve over ice and garnish with lime.

YUCA FRITA

Steps:

• Add the mayonnaise, sour cream, cilantro, garlic, salt and pepper to a small blender (like a Nutribullet).
• Blend until the sauce is smooth. Scrape down the sides with a rubber spatula a couple of times and then continue blending.
• Refrigerate the cilantro garlic sauce until ready to use. Give it a good stir right before serving.
• Add 3 - 4 quarts of water to a large pot.
• Bring the water to a boil.
• Add 1 teaspoon of salt to the water.
• Carefully add the yuca to the boiling water. Use tongs to lower the yuca into the water.
• Cover the pot and cook the yuca for approximately 20-25 minutes. Stirring gently occasionally.
• Cook the yuca until it is tender. A knife should slide in and out without offering resistance. If it does not, continue cooking.
• Test the yuca after the first 15 minutes of cooking. Then gauge the remaining cooking time from there.
• Drain the yuca completely. Use a strainer and let all of the water drain and steam away.
• When the yuca is cool enough to handle, arrange it on a pan or large platter. Do not stack it. Let it cool completely, or refrigerate the yuca until it is chilled and firmed up.
• Cut the yuca into thick pieces, about 1 inch thick and at least 3-4 inches long.
• Remove and discard the stringy, woody pieces. They resemble really thick twine.
• Add enough oil to a deep, large skillet to cover the bottom by about 1 inch.
• Heat the oil over medium-high heat. When the oil is hot, but not smoking add some of the yuca pieces to the skillet. Do not overcrowd the skillet, fry in batches.
• Fry the yuca for 2 minutes.
• Turn each piece and fry for 2 minutes.
• Fry the yuca for one more minute turning any pieces that need to brown further. The yuca should be a light golden color on all sides.
• Remove the yuca with a slotted spoon or tongs and place them on a plate or pan that is lined with a paper towel. As soon as they are all out, sprinkle with a little bit of salt.
• Repeat with the steps above with the remaining yuca.
• Serve the yuca frita with the cilantro garlic sauce

YUCA FRENCH FRIES

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.