HEAT Up Your NBA Finals Party with MOET & Chef Dena Marino

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Moet
Moet & Chandon Moet Ice Imperial

The White Hot Playoffs are hotter than ever as the Miami HEAT get ready to embark on their fourth straight NBA FINALS in four years. As the Miami HEAT look to threepeat, Moët & Chandon’s Moët Ice Impérial along with Chef Dena Marino of MC Kitchen have found a way for fans to HEAT things up while watching at home. As the Official Champagne of White Hot: The 2014 HEAT Playoffs, Moët Ice Impérial has collaborated with Chef Dena Marino to create a game-watching menu fit for a king, King James that is. As a participant in AmericanAirlines Arena’s celebrity chef program inside their Flagship lounge, Chef Marino is no stranger to whipping up delectable treats for HEAT fans, and now she’s sharing one the recipe for her famous Truffle Fries, selected to pair perfectly with Moet Ice Impérial for guests to enjoy at home.

“Nothing hits the spot like a salty and sweet combination during a nail biting playoff game. The creaminess and saltiness of these decadent truffle fries from the Parmesan cheese and truffles perfectly complements the notes of Moët Ice Impérial, making for a grown up sensory celebration that satisfies our fan cravings. Go Heat! ” – Dena Marino


Celebrity fans of the Heat including Gabrielle Union, David Beckham and Jamie Foxx have all been spotted at the games, toasting to the team’s victory with Moët & Chandon’s Moët Ice Impérial.


Whether the HEAT are on the road or in Miami, now die-hard fans have a HEAT-approved celebration at home.

Cheers!

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White Hot Truffle Fries Recipe

Ingredients:

2 pounds russet potatoes


1 ounce white truffle oil (I prefer Urbani)


2 ounces grated Parmesan reggiano


1 ounce shaved Parmesan reggiano (use a peeler or large sided grated)

3 quarts peanut or soybean oil 
Pinch sea salt & pepper

Directions: 
Rinse the potatoes and then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cut each piece into sticks.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 hours. 

When you’re ready to make the fries, drain off the water and lay the potatoes on baking sheets and blot with paper towels. 

Heat the oil in a heavy bottom handled pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. You are not cooking them to be golden brown at this point you are only starting the cooking process. Remove each batch and drain on dry paper towels.

Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 450 degrees F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and toss in a large metal mixing bowl with the grated Parmesan reggiano a pinch of salt and pepper! Toss till we’ll covered. Place on the serving platter and drizzle generously with the truffle oil and large shavings of Parmesan reggiano.  Serve while hot and crispy enjoy!! 


**NOTE: (If you have your favorite fry that’s frozen it can be used as well like the Alexia brand that stays crispy and is a all natural with sea salt, once baked toss with cheese and oil just like you would with the other).

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