Tuesday, November 10, 2009

Anything but Ordinary Chips

Potato chips are not what come to mind when you walk into the elegant Hammock Beach Resort in Palm Coast, FL, but Executive Chef Steve Schoembs prepares an appetizer of them that more than matches the facility in taste.

A look at Chef Steve's bio gives you the how and why. The Palm Coast native's resume includes the Culinary Institute of America in Hyde Park, NY; cooking with French master Roger Verge in Mougins; absorbing the culture and flavors of Heidelberg, Germany; cooking in Hawaii and running his own restaurant and catering business.

His Bleu Chips are favorite appetizers at Hammock Beach.

Bleu Chips

Potato Chips
8 Russet potatoes
soybean oil

Slice potatoes thin on a slicer or mandolin, fry in soybean oil at 350 degrees until crisp and golden brown.

Buttermilk Dressing
1  11-oz log of goat cheese
2 cups mayonnaise
2 cups sour cream
1/2 cup raspberry vinegar
1 TBS black pepper
1/2 cup buttermilk
1/2 cup finely cut chives
bleu cheese
basil, finely cut, for garnish

Mix all ingredients except chives in food processor until pureed. Remove then add chives.
Top a generous portion of potato chips with some of the buttermilk dressing and some crumbled bleu cheese. Bake for 8 minutes at 350 degrees. Garnish with finely cut basil and serve.

Watch them disappear.

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