This is a yummy appetizer that the recipe is always asked for... it's a long one but well worth it!! Sorry the picture is so huge, and sorry I'm not gonna edit, it was a copy from an email... enjoy!
SWEET CORN TAMALE CAKES LIKE CHEESECAKE FACTORY
SALSA VERDE:2 tomatillos, chopped (remove papery thin layer) 1 4-ounce can mild green chilies 1 green onion 2 tablespoons fresh cilantro 1 1/4 teaspoons granulated sugar 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon ground black pepper
SOUTHWESTERN SAUCE:1/2 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon water3/4 teaspoon granulated sugar1/2 teaspoon chili powder1/4 teaspoon paprika1/8 teaspoon cayenne pepper1/8 teaspoon onion powderdash saltdash garlic powder
TOMATO SALSA:1 medium tomato 1 tablespoon minced Spanish onion 1 tablespoon fresh cilantro, minced1/4 teaspoon lime juice1/2 small fresh jalapeno, minced dash salt dash ground black pepper
CAKES:1 1/2 cups frozen sweet corn1/2 cup (1 stick) butter, softened3 tablespoons granulated sugar1/8 teaspoon salt1/2 cup corn masa (corn flour)2 tablespoons all-purpose flour
GARNISH:1/4 cup sour cream1/2 avocado, chopped2 tablespoons fresh cilantro, coarsely chopped
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.
Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.
Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.
Servings: 4
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.
Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.
Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.
Servings: 4
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