This week, our host Lauren Hooberman talks with comedian and actress, Adrienne Brandyburg. As they discuss acting in TV commercials, skincare and basketball, Lauren sautees a delicious batch of yucca fries with Mojo mayonnaise! For more of Adrienne's work go to: thebrandyburg.com
Our theme music is Just for Fun courtesy of Ketsa.
TODAY'S RECIPE: YUCCA FRIES WITH MOJO MAYONNAISE by Aida Mollenkamp
2 large yucca root
6 cups low-sodium chicken or vegetable broth
4 medium garlic cloves divided
6 cups canola, grapeseed, or peanut oil
1 cup good-quality mayonnaise
1/2 cup fresh cilantro leaves and stems
2 tablespoons freshly squeezed lime juice plus extra lime wedges for garnish
1 medium jalapeño chile ends trimmed and seeded
1 teaspoon honey
Cook The Yucca:
Peel yucca, split in half crosswise, and cut into ½” to ¾” thick batons. Immediately place in a pot and cover with broth and water then add garlic and a big pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 10 to 15 minutes. Drain well and pat dry. The yucca will oxidize and turn brown if you don't immediately put it in water. I like to just put it in the stock mixture in the pot I'll cook it in.
Make The Mojo Mayonnaise:
While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño, and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside.
Mayonnaise can be made up to a 1 day ahead. Store covered in a refrigerated container until ready to use.
Fry The Yucca:
Once yucca is drained, heat oil in a heavy-bottomed pot, Dutch oven, or large wok over medium-high heat. Once the oil has reached to 350°F, adjust heat to maintain temperature. Add one-quarter of the yucca and cook, agitating and flipping every minute, until golden brown and crisp, about 3 to 5 minutes total. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with remaining yucca then serve with mayonnaise and a few lime wedges.