Aphra de Jacques

1-1/2 lb. monterey jack cheese
30 cloves garlic
4 cups peanut oil
1 tbsp. Italian seasoning
3 eggs, beaten
2 cups all-purpose flour
3 cups French bread crumbs
3 tbsp. chopped fresh parsley
1 sm. jar marinara sauce

Directions:

Slice cheese into 30 slices approximately 1/4-inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to the surface and are light brown in color. Drain on paper towel. Reserve oil for cheese.

Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each to make 15 bars. Dip flour-coated pieces into egg again, then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate. Drain cheese on paper towels and keep warm until all are fried. Serve with toothpicks and marinara sauce for dipping.

User Reviews:

Arr Qui,
So French is this.
Monterey Jack cheese has been a
favourite of France since ...
je ne sais quand;
and the innovation of Italian seasonings!

When I remember my days in Paris I
always think of the Bistro and their
fried cheese sticks washed down
with a good Bourgogne. Forget the
snails - cheese sticks every time.

Submitted by Gerard Blair on December 02, 1999

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