J. Gilberts Blue Cheese Potato Chips/Pic

[Roxy15]

[knapplc]

MAYTAG BLUE POTATO CHIPS
J Gilbert's Restaurant Recipe

Serves 8

Blue Cheese Sauce
1 tablespoon flour
1 tablespoon unsalted butter
1/2 cup cold whole milk
1/8 teaspoon coarsely ground black pepper
4 ounces Maytag Blue cheese (or any other blue cheese you can find)

Chips and Garnish

14 ounces Trader Joe’s kettle cooked olive oil potato chips or other thickly cut chips, warm in oven on a couple rimmed baking sheets for several minutes just before plating Chives, snipped into rings

To make the sauce: In a small saucepan (2-quart), combine millet flour and butter (this is your roux); set over medium heat. Whisk mixture as the butter melts to break up lumps. Cook for about 30 seconds once mixture is smooth and reaches a simmer.

Slowly whisk cold milk into roux (now you’ve got a bechamel sauce); whisk constantly to prevent sticking and keep it smooth. Bring mixture to a simmer, and continue to cook until the mixture coats the back of a wooden spoon and when you run your finger through it a distinct track remains.

Reduce heat to low, crumble in blue cheese and add black pepper; whisk until mixture is smooth. Increase heat to medium and bring mixture to a simmer, whisking often. Continue to simmer until mixture coats the back of a wooden spoon and when you run your finger through it a distinct track remains. Transfer mixture to a heatproof jar (1/2 pint) and set it aside to cool for a few minutes — it’ll develop a bit of a skin on top as it cools, so stir before using.

To Serve: You have a couple choices for plating: a large community platter or individual small plates.  Arrange the warmed chips in a single layer (overlapping edges just a bit) on the platter/plate — for every 1 ounce of chips, drizzle 1 tablespoon of blue cheese sauce on top and sprinkle with chives. Add another layer of chips and cheese, using the same ratio above, and another sprinkle of chives. Serve immediately.