South of the Border Fries are an inviting appetizer that crosses Tex Mex with Korean flavors. As most of our readers know by now, potatoes are my weakness. I look to make a recipe using potatoes on every occasion that I can. While Jackie loves potatoes as well, she tries to make more healthy choices. But truth be told, she loves eating them as much as do. We also have a weakness to the flavors of Latin America and Asia. This recipe is a great combination of both. We used a smoky chipotle powder along with a beautiful piece of leftover steak, and combined it with the Korean goodness of gochujang paste. These flavors go great together and form these irresistible South of the Border Fries: they are difficult to stop eating. There are probably many of you that are unaware of the magic of gojuchang paste. It wasn’t that long ago that we were unaware too. Gojuchang is a chili paste made of fermented soy beans. Now that may sound a little odd, but I would describe it as a smoky chili paste with subtle heat, yet packed with great intense flavor. Jackie is the one that first introduced this flavor to me as it is a common staple in Korean cuisine. She knows me so well; she knew that if I would just give it a try I would surely enjoy it. She was so right! Now I can not seem to stop using it! This recipe combines the flavor of gochujang with smoky flavor of chipotle. The addition of mayo balances out the heat perfectly. I owe so much to Jackie for introducing me to so many unusual flavors from around the world. I trust in her to know me and my preferences for foods, and to understand my likes and dislikes. Every time she says “I know you’ll like it”, I usually do. That is what makes us the perfect pair: in food and in our every day relationship.
An appetizer that is a cross of Tex Mex and the Korean influence.
- 3–4 russet potatoes, cut into 3/8” julienne pieces
- Oil for frying
- 6 oz leftover steak (ribeye)
- 2 tbsp. chipotle powder
- 3 tbsp. mayo
- 3 tbsp. gojuchang paste
- 1/4 C diced red peppers
- 1/2 C chopped cilantro
- 1/4 C diced green onions.
- In a deep stock pot, heat 3 inches of oil over medium high heat until it reaches 325°
- In 3-4 batches, cook potatoes for 3-4 minutes, then drain on sheet pan covered with paper towels.
- Allow to cool for 15 minutes.
- Turn heat up on oil until it reaches 375° and cook for 3-4 minutes until fries are golden brown.
- Remove and place on baking sheet lined with paper towels.
- Place fries into mixing bowl and toss with 1 1/2 tbsp. chipotle powder until coated.
- Transfer to 2 serving plates.
- Top fries with diced steak, green onions and diced red peppers.
- In a small mixing bowl, combine mayo, remaining chipotle powder and gojuchang.
- Top fries with sauce and fresh cilantro.