Blue Corn Masa Fries
YieldMakes 300 g.
- 250 g Recipe: Blue Corn Masa Batter
- 525 ml Water
- 14 g GFS Unsalted Butter, diced
- 28 g Gordon Signature Roasted Chicken Base
- ½ tsp. Extra Virgin Olive Oil
- 1 tsp. Kosher Salt
- 28 g Jalapeño Peppers, fire-roasted, cleaned and chopped
- 2.45 kg Blue Corn Masa Flour
- 525 ml Water
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- ½ tsp. Markon Ready-Set-Serve Green Onion
- 60 ml Recipe: Red Pepper Jam
- 725 g GFS Granulated Sugar Cane
- 28 g No Sugar Needed Pectin
- 560 g Markon Red Peppers
- 240 ml GFS Apple Cider Vinegar
- 14 g GFS Unsalted Butter
- ¾ tsp. Trade East Sea Salt
Recipe: Blue Corn Masa Batter
Note: To create masa batter that sets and fries appropriately, it’s important to follow the duration instructions. The batter should weigh 950gm when complete. If it weighs more, continue to cook down the dough until this is achieved.
1. Add 525 ml of water, butter, chicken base, olive oil, salt and diced fire-roasted jalapeños and reserve in a heavy sauce pot.
2. Add the corn flour to a stainless steel mixing bowl.
3. Whisk the other 525 ml of water into the corn flour until smooth and reserve.
4. Using a pastry brush, coat a quarter-sized sheet tray with ¼ oz. of olive oil and set aside.
1. Bring the sauce pot with the butter mixture to a boil, whisking to ensure the butter and chicken base is dissolved. Once the water comes to a boil, vigorously whisk in the corn flour batter until fully incorporated and smooth. Continue whisking the batter until it has thickened.
2. Turn the heat to low and continue stirring the mixture with a wooden spoon for 30 minutes ensuring the bottom doesn’t scorch.
3. Remove the batter from the heat.
4. Pour the batter onto the greased sheet tray and use a dough scraper to push the batter evenly and smoothly.
5. Cover the masa with a piece of parchment paper followed by film wrap.
6. Place an additional quarter-sized sheet tray on top of the film wrap and weigh down with 3 bricks.
7. Allow the masa to firm up under refrigeration overnight prior to cutting into desired shapes for recipes. Pan-frying or searing the masa batter will retain more of the corn flavor, but the deep-frying results in a superior texture.
Recipe: Red Pepper Jam
1. Mix together 56gm of sugar with the pectin and reserve in a stainless steel bowl.
2. Fire-roast the red peppers (about 4 peppers) to char the outside skin.
3. Once charred, place in a stainless steel bowl and cover with film to cool (about ½ hour).
4. Pour the juice from the peppers into a bowl. Strain reserved liquid to remove any particles. Add water, if needed, to equal 120 ml.
5. Wearing gloves, scrape the charred skin off the peppers. Remove and discard the tops, seeds and pith.
6. Place 280 g of roasted red peppers into a blender and purée until smooth.
7. Dice the remaining 10 oz. of roasted red peppers.
8. In a heavy sauce pot, add vinegar, 672 g of sugar, butter, salt, reserved pepper juice, pepper purée and diced red peppers.
9. Boil for 5 minutes.
10. Whisk in the remaining sugar and pectin mixture and boil for 2 more minutes.
11. Place the jam in a nonreactive glass container. Label, date and refrigerate until needed.
1. Remove the masa batter from the cooler. It should be completely cooled and set.
2. Run a thin offset spatula or butter knife to loosen the edges of the quarter-size sheet tray and firmly flip the sheet tray down onto a cutting board, releasing the masa.
3. Cut the masa into 12 - 84 g pieces, 32cm long and 19mm wide. Once you make your first cut, carefully transfer it over to another sheet tray lined with parchment or silicone. Use 2 metal spatulas to support the transfer.
4. Continue to cut and move to the other tray until complete.
5. Wrap with film wrap and place in the freezer until frozen.
To prepare à la carte:
1. Remove 3 masa fries from the freezer and place individually in separate fryer baskets.
2. Deep-fry at 177℃ (350°F) for 5 minutes and remove with a pair of tongs.
3. Season with salt and pepper, adding sliced scallions.
4. Place three masa fries on a plate and serve with red pepper jam.