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
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"Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture." - j. saunders
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"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for..." - carol h.
"I followed this recipe exactly, and I've got to say it was the best I've tried so far, and I have tried many claiming to be be the best. I have to agree with danboy357, if you aren't following it exactly then you are kinda defeating the purpose of the recipe as written. I wouldn't change a thing, this is 'the one' when it comes to making your own sauce!" - lil nutbrown hare