First, a couple of caveats: This was published in The Bee long before I started working here, so I haven't tested this recipe. And Max's may have changed the recipe since Harland left, so the TasteFresno folks will want to double-check it.

Sweet potato fries

Either sweet potatoes or yams will work. Peel and cut into log shapes about 1/4-inch in diameter. Rinse and drain and, while still damp, toss in cornstarch. In a fry basket or strainer, shake off any excess cornstarch. Fry in plenty of vegetable oil in a deep pan for about 3 minutes. Drain on paper towels and salt lightly.

Jalapeño-arugula mayonnaise

1 whole egg

2 egg yolks

10 medium garlic cloves

2-5 fresh jalapeño peppers

2 cups vegetable oil

1 bunch arugula or watercress, coarsely chopped

1-1/2 tablespoons Dijon mustard

1-1/2 teaspoons lemon juice

1-1/2 teaspoons salt

1/2 teaspoon fresh ground pepper

In a food processor, combine egg, egg yolks, garlic and jalapeños and blend well. While the machine is running, drip the oil into the egg mixture until it emulsifies. Process until smooth and thick. Process arugula into sauce. Add mustard, lemon juice, salt and pepper.

Roy Harland suggests trying this on grilled chicken or fish, or as a sandwich spread.

(This recipe was printed in The Bee on 6/3/1992.)