Award Winning Guacamole
Recipe: Appetizer : Award Winning Guacamole - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1/2 cup chopped onions
1/4 cup chopped celery
1 Jalapeno chile, minced
2 1/2 pounds white potatoes, peeled and diced
1 tablespoon plus 2 teaspoons chopped garlic
3 cups water
Freshly ground pepper
1/2 pound andouille sausage
1 tablespoon finely chopped parsley
1/2 cup heavy cream
1 cup all purpose flour
2 cups fine dried bread crumbs
For the salsa
1/2 cup roasted or steamed corn kernels
4 plum tomatoes, seeded and diced
1/2 cup minced onions
Pinch of Garlic powder
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
Freshly ground pepper
Preheat a deep fat fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water. Season with salt and pepper. Bring the liquid to a boil.
Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.
In a large sauti pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside.
Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg, and cream.
Using a hand held masher, mash mixer until thoroughly blended. Season with salt and pepper. Cool the mixture completely.
Form the mixture into a log, 1-inch thick. Cut the log into 2-inch pieces.
In a small mixing bowl, add the flour and season with Creole seasoning.
In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper.
In a third mixing bowl, add the bread crumbs and season with Creole seasoning.
Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned bread crumbs, coating completely.
Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning.
Place 2 cakes in the center of each plate and spoon some Salsa over the cakes.
For the salsa
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, garlic powder and salt. Mix well and set aside for atleast 30 minutes. Season the salsa with salt and pepper.
Yield: 6 servings
"Best Chocolate Chip Cookies - Crisp edges, chewy middles, and so, so easy to make. Try this wildly-popular chocolate chip cookie recipe for yourself." - kris
"Thanks for sharing this wonderful tasting, easy to make dish. I printed out the recipe and took my crockpot on my camping trip, and it was so easy to do. I mixed half of all of the mixes together with the water, and mixed the other half of the mixes together to sprinkle over my chuck roast. Just to ... " - miss annie
"This sauce was 'mild' for our tastes so I used 1/4 cup each Frank's Red Hot and butter (not margarine), added 1/4 teaspoon garlic powder, healthy dash of Worcestershire sauce, and about 1/2 teaspoon chipotle (or ancho) chili powder." - mrsoul51
"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans..." - cheryl riccioli
"Great recipe and deserves 5 stars! If you change the recipe, post a new recipe; do not rate this recipe based on the changes you made. People on all recipe sites need to rate recipes simply on following the recipe as written, not the changes they have made." - donna1596
"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop