Potatoes, Porcini Mayo, and Chorizo

Adapted by StarChefs.com
February 2015
Yield: 24 servings

INGREDIENTS:

Potatoes
10 pounds russet potatoes, peeled and cut into large chunks
salt
oil for deep fryer
Porcini Oil
40 grams dried porcini mushrooms
600 grams canola oil
Porcini Salt
10 grams porcini powder
100 grams salt
Porcini Mayonnaise
20 grams egg yolk
15 grams lemon juice
10 grams Dijon mustard
15 grams white wine vinegar
4 grams salt
85 grams water
200 grams canola oil
250 grams mayonnaise
Chorizo
One 3-inch link cured chorizo, casings removed
To Assemble and Serve
oil for deep fryer
Finely chopped chives

METHOD:

Potatoes

Place potatoes in a pot, cover with cold water, season with salt, and bring to boil. Reduce to slow simmer. When potatoes are just cooked through, drain and transfer to sheet tray to cool. Heat deep fryer to 325°F and blanch potatoes until a crust forms on the exterior. Remove from oil and cool.

Porcini Oil

In a blender on high speed, blend porcini and oil. Pour into pot and gently warm. Let cool. Shake well before use.

Porcini Salt

Combine powder and salt.

Porcini Mayonnaise

To a food processor, add yolk, lemon juice, Dijon, vinegar, salt, and water. Process, slowly streaming in canola oil followed by 200 grams Porcini Oil. When emulsified, transfer Porcini Mayonnaise base to a large bowl. Slowly whisk prepared mayonnaise into the mayonnaise base.

Chorizo

Heat oven to 350°F. Freeze chorizo. Shave on microplane. Evenly distribute shavings on a sheet tray and lightly toast until dry.

To Assemble and Serve

Heat deep fryer to 375°F. Fry Potatoes until lightly browned and crisp; drain. Transfer 160 grams  of Potatoes to a serving bowl and dress with Porcini Oil and season with Porcini Salt. Top with a 25-gram spoonful of Porcini Mayonnaise. Finish with Chorizo. Garnish with chives.