Cheesecake Factory Tamale cakes

Original Recipe here: http://www.geniuskitchen.com/recipe/sweet-corn-tamale-cakes-the-cheesecake-factory-by-todd-wilbur-207220

Ingredients:

Herdez Salsa Verde

Whole Foods Pico de Gallo

Southwestern Sauce:

1/2 c just mayo
1 tsp white vinegar
1 tsp water
1/2 tsp chili powder
1/4 tsp paprika
1 pinch onion powder
1 dash salt
1 dash garlic powder

Tamale Cakes:

1.5 c frozen sweet corn
1/2 c earth balance butter (vegan) OR corn oil
1/2 c masa harina
2 tbsp gluten free all purpose flour OR gram flour (besan)
3 tbsp sugar
1 dash salt

Garnish:

1/2 avocado, chopped
2 tbsp fresh cilantro, chopped

Directions:

Cook the tamale cakes on the stove like you would pancakes.

 

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Redstone Restaurant Cornbread

NOTE: I don’t know if this is the original recipe, but it sure is good! 🙂

INGREDIENTS

3⁄4 cup cornmeal
3⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1 1⁄2 tablespoons baking powder
4 eggs
3⁄4 cup sugar
7 ounces creamed corn (1/2 can)
2 ounces diced green chilies, drained well (1/2 can)
1⁄2 cup butter
1⁄2 cup shredded monterey jack and cheddar cheese blend

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Mix together all ingredients in the order given.
  3. Pour into greased 8″ or 9″ iron skillet.
  4. Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
  5. Serve warm with Maple Butter.

MAPLE BUTTER

1 lb butter
1 cup maple syrup
1⁄2 teaspoon kosher salt

  1. Allow butter to soften to room temperature.
  2. In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
  3. Slowly drizzle syrup into mixture until well blended.

ABP Corn and Green Chili Bisque

Okay, the “original” copycat recipe is on the bottom of this post. This is similar to the soup at Au Bon Pain.

I am adding a recipe that is more mild, which is more to my family’s taste. If you like the spiciness of the original, scroll down 🙂

Ingredients:

1 tbsp butter
1 tbsp olive oil
1/4 green pepper, minced (abt 1/4 c)
1/4 red pepper, minced (abt 1/4 c)
1/4 onion, minced (abt 1/4 c)
1 tsp minced garlic (I use the bottled version from Costco)
1 6 oz can tomato paste (I use the red and yellow Italian brand canned version)
1 7 oz can Herdez salsa verde
4 c water
1 tbsp sugar
1/2 tsp cumin
2 ears of corn, boiled, cut from cob
1 tsp heavy cream powder (or more, to taste)
juice of 1/8 lime

Directions:

  1. Add butter and olive oil to large pot over medium heat. Let warm.
  2. Add green pepper, red pepper, onion. Sautee.
  3. Add onion. Sautee.
  4. Add tomato paste and salsa verde. Add 4 c water. Add sugar and cumin. Let come to boil.
  5. Add corn. Let boil, then simmer over medium low heat.
  6. Remove from heat.
  7. Add a squeeze of fresh lime or lemon juice. Add heavy cream powder.
  8. Mix well and enjoy! 🙂

Note: This recipe is AWESOME! 🙂 Everyone loved it, will make it again.

 

 

 

Corn and Green Chili Bisque (original copycat recipe)

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeno, minced
  • 2 Anaheim peppers, minced (or 1 4-oz. can green chilies)
  • 1/2 red bell pepper, minced
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 1 6-oz. can tomato paste
  • 2 tomatillos, diced (or 1 28-oz. can tomatillos)
  • 2 Roma tomatoes, diced (or 1 14.5-oz. can diced tomatoes)
  • 1 tablespoon sugar
  • 8 cups (10 ears) of corn (or frozen)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 32-oz. vegetable stock
  • 1/4 cup cilantro leaves, chopped
  • 8 oz. cream
  • juice of 1 lime

In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.

Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.

After the flavors have married, puree with an immersion blender.

Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.

To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.

 

Hidden Valley Ranch Mix

This is an imitation of those Hidden Valley Ranch packets they sell everywhere. It actually tastes better though 🙂

Ingredients:

1/4 cup dry buttermilk powder (they sell this at Walmart)
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives
1/4 teaspoon salt, or to taste
1 teaspoon garlic powder
1 teaspoon dried celery flakes
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon dried dill weed

Directions:

Mix everything together.

To use mix, you can make it the following ways:

  • Mix yogurt and milk, add a spoonful of mix
  • Mix mayo and sour cream, add a spoonful of mix

Wheat Thins

INGREDIENTS:

1 ¼ c (5 oz) whole wheat flour [if you swap out the flour types, mind the weight]
1 ½ tbsp sugar (or honey)
½ tsp salt
¼ tsp paprika
4 tbsp butter, cut up
¼ c water
¼ tsp vanilla
salt for topping  optional)

DIRECTIONS:

  1. Preheat oven to 400F.
  2. In food processor, combine the whole wheat flour, sugar, salt, paprika and butter.
  3. Pulse for a few times until you get fine crumbs…no bigger than a pea.
  4. Combine water and vanilla and pour over dry mixture (if using honey, and not sugar, you can add it with the water).
  5. Process again for a few seconds until everything is evenly combined. Form a smooth dough of a play dough like consistency. Do not overmix.
  6. Form into a ball and cut into 4 pieces. Cover the rest of the dough as you work so as not to dry it out.
  7. Take one piece of dough and place between parchment paper. Roll dough as thinly as possible close to 1/16-1/8th inch.
  8. Cut crackers using a sharp knife, about 1 1/2 inches square.
  9. Place crackers on a parchment paper or silpat.
  10. Bake crackers until crisp and browned 5-7 minutes ( depending on thickness). You want the crackers to be almost crispy, golden brown when removing them. Let crackers cool in the pan.
  11. Crackers will stay crisp if stored in airtight containers.
  12. Enjoy!

Goldfish Crackers

INGREDIENTS:

1 c all-purpose flour (can use whole wheat for healthier alternative)
3/4 tsp. salt
1/2 tsp. ground pepper (optional)
4 tbsp cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 tbsp water

DIRECTIONS:

  1. Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.
  2. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.
  3. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers.
  4. Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don’t want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.
  5. Using a knife or pizza cutter, cut 1 inch squares,…I like to use cookie cutters/shapes. I noticed the square crackers don’t keep their square shape as much. Some do and some don’t …Some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those.
  6. Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.

 

 

Jules Destrooper Almond Thins

Danish name: Brunkager

INGREDIENTS:

250 g butter
250 g brown sugar
125 g light syrup (made from cane sugar or palm sugar or golden syrup)
500 g all purpose flour
3 tsp cinnamon
2 tsp ginger
1 tsp cloves
1 tsp allspice
150 g whole almonds
25 g pistachios (unsalted)
2 tsp baker’s ammonia (this is what makes the cookies crunchy)(King Arthur Flour sells it)
1 tbsp cold water

DIRECTIONS:

  1. In sauce pan over medium heat, add butter, syrup and brown sugar. Heat until 70 C (160 F). Set aside.
  2. In large bowl, mix spices and flour. Add almonds and pistachios.
  3. In small bowl, dissolve ammonia into cold water.
  4. Pour butter mix and ammonia mix into bowl with flour mix.
  5. Pour batter into 8 x 8 brownie pan (pyrex) lined with parchment paper.
  6. Cover pan with parchment paper.
  7. Leave the pan, with the batter, on your kitchen table for the next day. (Remember, Denmark is a cold country, so doing this in a hot or humid climate might not work so well – in that case, leave it in an unheated oven).
  8. The batter should the next day be a solid dough. Use a sharp knife to cut the dough into 5-6 logs and then into thin slices.
  9. Bake at 180 C (360 F) for 8 – 12 min.
  10. Let cookies cool completely.
  11. Store in airtight jar.
  12. Enjoy!