Yuka Fries - as inspired by an eatery at the MIA Airport

I had fried yuka for the first time at the Miami International Airport-- I know its strange -- but there was a great Cuban restaurant in the terminal that my gate agent recommended I try since I had several hours to kill before my flight. As I approached the restaurant, I was surprised to see a very long line-- just shows that the folks in Miami are not looking for that McDonald's burger before their flight! Anyway, there weren't many veggie options -but I tried the Black Bean Soup and their Yuka Fries. The soup was good-- but it was these fries that just blew me away. Something about the flaky texture of the Yuka and the crunch -- I would choose Yuka over a regular french fry any day!

So I came home and raved to Petey about this delicious new discovery. Even though we live in Tampa, which has many Cuban restaurants, I couldn't find this treat anywhere! I could find plantains a plenty...but not yuka fries!

Low and behold, Petey came home from the local Publix one day with a bag of frozen Yuka - for .59 might I add! We followed the instructions to boil the yuka first (very important step that you can not skip) and then fried them. WOW! They were perfect!

Yuka is also really good boiled and mashed-- with a bit of garlic oil and lemon. I have also had yuka that was grilled-- also pretty good -- but I still prefer the fried version!

Yuka Fries with Garlic Dipping Sauce and Mango Relish

Ingredients

1 Package frozen Yuka

Oil to fry

Salt to taste

What we did:

1. Boil Yuka in large pot of water for 25-30 minutes until tender (do not over boil or you will have mashed yuka)

2. Take out the boiled Yuka and let cool on cutting board (30 minutes)

3. Cut into pieces (3/4"-1" fries)

4. Fry until golden brown (we noticed it does take a bit longer but bear with it)

5. Place on paper towel and sprinkle with kosher salt

Garlic Dipping Sauce

Ingredients

5 tablespoons mayo

5 tablespoons sour cream

1 small garlic clove minced

Salt and Pepper to taste

2 shots Tabasco

1 teaspoon lemon juice

What we did:

1. Combine all ingredients in a bowl, salt and pepper to taste and refrigerate for 20 minutes to let flavors come together.

Mango Relish

Ingredients

2 ripe mangoes

1 Thai chili minced with seeds for heat

1/2 small red onion diced

1/2 cup seeded and diced English cucumber

1/4 cup chopped cilantro

Juice of half a lime

What we did:

1. Cut the mango into small pieces (cut around sides of the pit which is in the middle then peel skin, it takes some practice but you will get it!)

2. Add mango and rest of ingredients together in bowl let sit in fridge for 20 minutes

3. when ready to serve add salt to taste

The sweetness of the mango goes really well with the heat of the chili, i think next time we will use a habanero as we are growing our own Thai chillies and habaneros on our huge patio here in downtown Tampa (and by huge i mean 3 feet wide by 7 feet long! ha ha) Check out my peppers!

WDWD?? (what did we drink?)

Corona Extra with Lime!!

Ode to Chef Kevin Rathbun

So... one of our favorite restaurants in the ATL is a place called Rathbun's. Being in Tampa, Florida now -- we have intense cravings for this place! Chef Rathbun, for those of you who don't know, is one of the best chef's in America and actually defeated Bobby Flay on Iron Chef America. We have had the pleasure of not only dining at his restaurant, but also meeting him on several occasions. He is seriously the nicest guy. Although, many items at Rathbun's are for the carnivores we have a few items we love there, like the YaYa eggplant fries, the cauliflower soup, and the french fries with blue cheese fondue, and EVERY dessert is wonderful and come in small tasting sizes (so you can have 2 or 3 or 10!) One thing you learn while being a vegetarian is that the side menu is your best friend!

We have also managed to take our close friends there, one stand out occasion was drinking 2 bottles of Opus One with our friends Holly and Bob!! (it was a bit out of control).

Below you will find our version of the eggplant fries, and the cauliflower soup, hope you enjoy, and trust us the powdered sugar and Tabasco sauce is really a great combo.

YaYa eggplant fries with powdered sugar (recipe adapted from Chef Rathbuns website)

Ingredients:

1 each Large eggplant (cut into 2 inch fries, skin on) reserve
4 cups Canola oil (to fry in)
3 each Whole Egg (medium)

Bread Crumb Mixture:
2 cups bread crumbs
½ cup Parmesan cheese

What we Did:

1. Cut fries and reserve (about 3/4"-1" fries like steak fries)
2. Whisk eggs in small plate eggs and Salt and Pepper to taste

3. Combine bread crumbs and Parmesan in a separate plate
4. Heat oil to 340 degrees
5. Place fries in egg wash and coat
6. Transfer to bread crumb mixture, coat. Transfer to oil
7. Fry until golden in 340 degree oil
8. Transfer onto a paper towel
9. Sprinkle with powdered sugar

Dipping Sauce

This extremely difficult so be careful, in a bowl place 2 or 3 tablespoons of powdered sugar, then on the other side put 10-12 shots of Tabasco! Very easy, very interesting and a perfect accompaniment to the fries.

Cauliflower and Parmesan Soup

Ingredients:

1 head Cauliflower (chunked, we've used frozen, 1 bag and fresh before; you choose)
3 cups Heavy whipping cream
2 Shallots (chopped)
¾ cup Parmesan
To Taste Kosher salt

To Taste Black pepper
Drizzle of White truffle oil for garnish, and flavor

What we did:
1. In a small pot place cauliflower, chopped shallot and cream bring to a boil

2. Slow to a simmer until cauliflower is tender (stick a fork in it, no resistance=done)
3. Transfer to a blender and puree until smooth
4. While soup is blending add cheese until smooth.
5. Add salt and pepper to taste
6. pour in bowl and drizzle with truffle oil

Side Note= using all heavy cream makes for a very rich soup, you can cut it with half skim milk and it is still very creamy.

WDWD?? (what did we drink?)

Cakebread 2006 Chardonnay, ooohhh like our fancy glass? we got it when we visited Napa last year. I guess the glass is to make you feel like you got something extra for ordering all that wine!!