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
"Do I add the carrots and stuff and then cook for an additional 2 hours or is it part of the 7-9 hours??" - simplydelicious
"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
"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney
"All I can say is 'Easy and Delish!!' Don't skip the fennel...that's the secret! I've been searching for that 'flavor memory' I've had since my childhood and I found it! Used this with Easy Peezy Pizza Dough recipe #35805 and I'm looking forward to see if three pizza's will fill my crew! I'll let you know! Thanks!!" - heartspell
"Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is --..." - esther nelson
"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