In the Kitchen: Ultimate Chips

We’re making Ultimate Chips with Chef Carlos DaMoura from Twin River Casino.

INGREDIENTS
11oz Yukon Gold, Sliced
1Qt Frying oil
4oz Havana Sauce (Sub Recipe)
6oz Gorgonzola Cream Sauce (Sub Recipe)
5oz Shaved Prime Rib, Chopped
2oz Banana Pepper Rings
3oz Provolone Cheese, Chopped
1oz Scallion, Chopped

Havana Sauce – Yields 2 cups
1oz Vegetable Oil
½ oz Garlic, Chopped
2 cup Chablis White Wine
1 cup Sweet Baby Rays Hot Sauce
½ oz Bacon, Cooked Chopped
½ oz Jalepeno, Seeded Chopped
1 tsp Parsley, Chopped
Pinch Ground Black Pepper

Gorgonzola Cream Sauce – Yields 1 qt
1oz Vegetable Oil
½ oz Garlic, Chopped
1 Qt Heavy Cream
1 lb Gorgonzola Cheese, Crumbled
½ oz Cornstarch
2oz Water
Pinch Ground Black Pepper
Pinch Kosher Salt

STEPS
Note: Both sauces should be made ahead of time

Gorgonzola Cream Sauce

  1. In sauce pan heat oil and garlic and slightly caramelize in color.
  2. In a small glass mix water and cornstarch so it is blended.
  3. Add in heavy cream, gorgonzola and cornstarch mixture to pan.
  4. Bring to a simmer and reduce to mixture is thick and creamy in consistency.
  5. Taste for flavor and season with Salt and Pepper as needed.
  6. Reserve and keep warm.

Havana Sauce

  1. In sauce pan heat oil and garlic and slightly caramelize in color.
  2. Deglaze with white wine and add in remaining ingredients except black pepper.
  3. Bring to simmer and taste for flavor, add pepper as needed.
  4. Reserve and keep warm.

Ultimate Chips

  1. In heavy gauge sauce pan heat frying oil until it reaches 350 degrees.
  2. Add in chips and fry crisp, remove and place on paper napkins to dry off.
  3. In mixing bowl place chips and toss in Havana sauce to coat chips evenly.
  4. Place chips on a large platter into a heaping pile.
  5. Top with chopped prime rib and provolone cheese, bake in a oven at 350 degrees for 5 minutes or until cheese is melted.
  6. Top chips with gorgonzola cream sauce, pepper rings, and then scallions.

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