Make Croquettes like the ones at French Charley's - WLOX.com - The News for South Mississippi

Make Croquettes like the ones at French Charley's

Chorizo Risotto Croquette
  with Chipotle Mayonaisse 
      recipe from Chef Neal Myers
  French Charley's Cafe' & Wine Bar 
        
 
            Mise en place
2 lbs. uncooked chorizo sausage
( a quality andouille or hot italian sausage
  will make an excellent substition here )
        3 cups arborrio rice 
6 to 7 cups good quality chicken stock
      1/4 cup quality olive oil
        1 large spanish onion ( fine dice )
       6 large cloves of garlic ( minced )
     3 bay leaves dried or fresh
     2 tablespoons ground cumin
     2 tablespoons hot paprika
   1/2 teaspoon cayenne pepper
  2 tablespoons dark chili powder
       1 red bell pepper ( fine dice )
       1 green bellpepper ( fine dice )
        Panko bread crumbs
          all pourpose flour 
            4 whole eggs
             2 cups milk
            salt & pepper
* recipe for chipotle mayonaisse will follow
 
Assembly : in this situation a large short sided pot will work best for even cooking
 over medium high heat brown sausage until cooked through remove from pan and allow to cool.
using the same pan add olive oil to the oil produced by rendering the sausage and add the onions and bellpeppers
sautee' until tender,add garlic and reduce heat to medium. Dice sausage ( 1/4" ) and add back to pot.  at this point 
add all spices and allow 3 minutes for flavors to develope stir frequently.(In a separate sauce pan bring the chicken stock to a boil.)
add the rice to the sausage and veggie mixture and stir until well coated,sautee rice appx.2 minutes . 
this that follows is most important and cannot be rushed you are chained to the stove for the next 15 to 20 minutes.a ladle full at a time begin
adding the stock as the rice absorbs this you may add more liquid and you must stir constantly ( the rice may cook completely with either more or less stock
depending on it's natural moisture content or it's age here's where the art comes in.) continue adding stock allowing it to be absorbed stirring all the while,
the consistency we're shooting for here is a creamy,silky , slightly sticky sauce on the rice and like pasta the rice should still have a slight bite to it. when you've completed 
cooking the rice spread on a sheet pan and place uncovered in the fridge until cool. 
make a basic egg wash with the eggs and milk whisk to combine
make a flour dredge use appx.4 cups flour and salt an pepper to taste
remove risotto from refrigerator and begin rolling into  inch to inch and a half sized balls pack them tightly if not they have a tendency to split when frying.
when all rice has been balled up roll each croquette in the seasoned flour, then into the egg wash then a final roll in the panko crumbs place all the croqettes 
on a sheet pan and either cover and store ( 2 days covered in fridge ) or fry immediately in canola or peanut oil @ 350 F Do not crowd the pan while frying
this lowers the oil temperature drastically and will keep the croquettes from crisping properly 6 or 8 at a time should work well as you remove them from the 
oil set them on a sheet pan covered with paper towel to drain serve immediately or you may make them up to an hour before your event and hold in 150 F oven.
(Yield appx. 20 croquettes)
 
Chipotle mayonnaise

  • 3 cups mayonnaise
  • 2 tablespoons lime juice
  • 1/4 cup finely chopped cilantro
  • 1/3 cup finely pureed chipotle peppers in adobo sauce ( 1 small can )
  • 1 tsp. cumin
  • 1 table spoon dark chili powder
  • 1 tablespoon hot paprika
     

whisk together all ingredients and allow to chilled thouroughly before serving for 
a more developed flavor try making this 2 days in advance of your event.
 

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