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Beef Paillard – when was the last time (if ever) you have seen that on a restaurant menu? (Or chicken paillard or veal paillard ???)
Chili cheese fries, on the other hand, can be found everywhere, at least here in America, although mostly and sadly in less than stellar variations of that beloved junk-food. Starting out with crappy fries, covered with an even crappier mountain of questionable “cheese” just does not do it for me.
On the other hand, if you follow this recipe, you will be spoiled forever and any less marvelous version of chili cheese fries will fail to accomplish the nearly impossible task to measure-up to these delicious beauties.
Here now a dish which combines both a great beef paillard and the best chili cheese fries ever 🙂
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Bon Appétit ! Life is Good !
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Click here for more Paillard on ChefsOpinionon
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Click here for more Tonkatsu and Donkatsu on ChefsOpinion
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Hans’Special Fries Recipe :
What makes these fries “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold duck fat or goose fat (if you must, substitute with peanut oil) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. Season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt add’s the superb taste and crunchiness associated with sea salt.
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P.S.
Please make the effort to serve this dish with tonkatsu sauce instead of ketchup – I promise the effort will be worth the extra few minutes prep-time 🙂
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Tonkatsu sauce (my way) :
Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.
Note: I love this dipping sauce and use it for lot’s of other fried, grilled and sautéed dishes.
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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mix 1/3 cup grated parmesan, 1/3 cup grated cheddar, 1/3 cup grated mozzarella with 2 stalk finely sliced scallions and 1 tsp chili flakes
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chili/cheese mixture
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3 large baking potatoes
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peel potatoes
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cut potatoes into lardons, pat dry
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fry potatoes in fat of your choice
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meanwhile, trim a 10 oz tenderloin of all silver-skin
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place fillet between twoo sheets of plastic, pound to a thin scallop
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season beef scallop with kosher salt and cayenne pepper, dredge in corn starch and saute in garlic oil to desired doneness
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cut paillard in half, place on serving dish
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remove crisp-fried potatoes to absorbent paper
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season with salt of your choice (see recipe)
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add 1/2 of cheese mixture, mix well
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top paillard with the fries
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sprinkle second-half of cheese-mixture and 1 tblsp of sliced scallions on top, put under broiler until cheese has melted, about 2 minutes, serve with lime and tonkatsu sauce
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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Beef Paillard And Chili-Cheese Fries (Boss Level)
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