Award Winning Guacamole
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© Jim Catanich
"Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite..." - karena
"First made these (and reviewed) in 2011. This NYE I made a big box of mixed cashews and walnuts and they were very popular. Highly recommend these. Make sure you boil the honey and butter for the full 2 minutes; and once you've coated in the sugar and cinnamon stir occasionally to keep nuts separated." - nannylyn
"This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish." - heather
"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans..." - cheryl riccioli
"Delicious recipe! In a rush I was able to simmer for 45 mins and use some red wine that's been sitting in the cabinet. To make this healthier I used whole wheat thin spaghetti and no salt added cans except for the tomato paste." - zach g.
"Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and ... " - lorac