Goonies never say die! Is there a more iconic movie for 80's kids than The Goonies? Probably not. And thanks to actor Josh Gad, we had the delight of seeing the cast reunite today on YouTube to reenact some classic scenes. You may or may not be aware, but Jeff Cohen, the actor who played Chunk, is an entertainment attorney in Los Angeles. Sean and I had the pleasure of meeting him at a party a few years ago, and although he has grown up and is pretty much unrecognizable, he's still as cool as he was in 1985. In honor of Jeff and the Goonies reunion, I decided to come up with a recipe featuring the earthy savoriness of truffles to pay homage to Chunk's famous "Truffle Shuffle."
Truffles and cheese? Yes please!
I raided my pantry and fridge and found a wonderful lineup of truffle products: black truffle salt, a few types of truffle oil (staring both black and white truffles) and my absolute FAVORITE truffle item of all time - Truffle Zest! You might deduce that since I have so many types of truffle goodness in my house that I am a fan of the fungi - and you'd be 100% correct. Truffles add an unmistakable taste (and fragrance) to everything they touch. From mac & cheese to mushroom risotto, cheeseburgers to scrambled eggs, you can truffle just about any savory dish and make it even better. Actual black and white truffles are a crazy expensive delicacy, so I've only enjoyed them in restaurants and haven't had the pleasure of ever cooking with them in my own kitchen. However, I love my other truffle products. I had some truffle butter around the holidays last year and we tossed it with roasted carrots and thought we'd died and gone to truffle heaven. I even add the truffle zest to popcorn to make the most delicious easy snack of all time. My sweet friend Diane is also a truffle fan and makes sure I never run out of my favorites.
The truffle line up
As you can tell from the first picture, I went for truffle cheese potato chips. I first tried this delightful combination at Boa Steakhouse in Santa Monica before my kids were born. House made potato chips with melty truffle cheese sauce sounded like the most perfect food I'd ever heard of, and it was. In the years since, lots of restaurants started truffling cheese and pouring it over chips and fries and baked potatoes, and I never miss the opportunity to indulge when I seen it on a menu. So since I haven't eaten anywhere but my own kitchen in nearly two months, I figured I'd have a go at making it myself. My vegetable oil running low, I settled on using Ruffles instead of making my own chips from scratch, but its really more about the truffle cheese than the potatoes anyway. If you don't have chips, you can serve the sauce over French fries or as the sauce for mac & cheese. It's pretty versatile. Part chips and dip and part nachos, I think you'll find these to be the best snack, whether you eat them watching The Goonies or not. But seriously, you should definitely watch The Goonies.
Hey you guys! Make some truffle chips!
Truffle Cheese Potato Chips (serves 8 as a snack/side dish)
Ingredients:
1 bag sturdy potato chips (either ridgey or kettle chips work best)
2 tbsp butter
2 tbsp flour
2 cups milk
1 tbsp truffle oil
1 tsp truffle salt
1 tsp truffle zest, plus more for topping
Cracked back pepper, to taste
2 oz American cheese (or Velveeta - you need it to keep the sauce the right consistency)
4 oz sharp white cheddar cheese
2 sliced green onions or snipped chives
Method:
Melt butter in a saucepan over medium heat. Add flour to melted butter and stir with a whisk until well combined. Cook for a minute or two to cook out floury taste. Add milk and whisk until thoroughly combined. Cook over medium heat until thickened. Add truffle oil, truffle salt and truffle zest. Remove from heat and add cheeses. Stir to combine and melt cheeses. Season with black pepper. Pour hot cheese over potato chips. Garnish with green onions (or chives) and truffle zest. If you only have truffle oil, you can still make this, but add additional truffle oil until it tastes as truffley as you want.
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