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.

 

Corn Mush

Ingredients:

1 c frozen corn, cooked in the bag according to instructions
1/4 onion, chopped finely
1 clove garlic, sliced
a few chives, chopped finely
2 tbsp butter
1.5 tbsp flour
3/4 tsp salt
3/4 c almond milk (cold) [I use Silk Almond Milk, Original]
1/2 c water (cold)
cayenne pepper to taste
paprika to taste
black pepper to taste

Directions:

1. In saucepan, heat butter. Add flour. Mix well.
2. Add onion and green onion. Let cook 5 min until roux is golden. Add garlic, black pepper, cayenne pepper, and paprika.
3. Add almond milk slowly. Mix well. Add water. Mix well.
4. Add corn. Add salt.
5. Spoon out 1/3 of mixture (solid and liquid) and blend. Put back in pot.
6. Let come to boil. Serve.
7. Enjoy!

 

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.

 

Corn Fritters 2

Corn Fritters

Ingredients:

3 fresh boiled or roasted corns on the cob; take a knife and cut the kernels off of the cob
1 c all purpose flour
1 egg
1/2 c milk
2-3 tbsp sugar (or brown sugar, or maple syrup, or other natural sweetener)
1/2 tsp salt (to taste)
1/2 tsp baking powder
1 tbsp butter, melted
1 jalapeno, finely diced or sliced
1/2 tsp paprika
1 bunch cilantro, finely chopped
1/4 c corn meal (optional)

Directions:

1. Blend half the corn kernals and the milk together.
2. Add rest of wet ingredients to corn milk blended mixture.
3. Add dry ingredients to wet ingredients.  Mix well.
4. Add corn and jalapenos last.
5. Let sit 10 minutes.
6. Use small cookie cutter scoop to drop dough into fryer.
7. Deep fry on medium heat.
8. Serve warm.

Dip:

Ingredients:

1/2 c yogurt or sour cream
2 tbsp maple syrup or honey
dash salt
dash paprika
dash cumin powder

Directions:

1. Mix well.
2. Serve with fritters.

New England Spyder Cake

aka Custard Corn Cake

From NY Times

INGREDIENTS:

2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream

DIRECTIONS:

1. Preheat oven to 350 degrees. Place DRY cast iron dutch oven into pan while preheating.
2. Combine milk and vinegar in a bowl and set aside to sour, about 20 minutes. Milk should be room temperature. If it isn’t, heat it in the microwave. Whole milk works best.
3. In another bowl, combine flour, cornmeal, sugar, baking soda and salt.
4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
5. Melt butter in the cast iron pan.
6. Pour in the batter.
7. Pour cream over the batter, into the center.
8. Bake 45 min at 350 F.
9. Slice into wedges and serve warm.
10. Great for dessert or breakfast.

 

NOTE: The cornbread tastes great. The custard part did not work for me. I purchased whipping cream TODAY from a local grocer and it was already sour. So it ruined my cake 😦 My advice to you: taste your ingredients before putting them into your baking.

 

Indian Corn on the Cob

INGREDIENTS:

1 corn on the cob, boiled or roasted, as you prefer
butter
lime juice
salt
chile powder

DIRECTIONS:

Take boiled corn, dip in butter.

Squeeze lime juice on top, and sprinkle with salt and chile powder.

Enjoy!

Corn Pudding

Ingredients:

10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco

Directions:

1. Mix all ingredients together.
2. Place in 1.5 qt Pyrex.
3. Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
4. Enjoy!

Buttermilk Corn Bread

Yeah, I’m uploading a lot of cornbread recipes. Mostly that’s because I love cornbread and am still searching for the perfect recipe. I haven’t found it yet honestly. Nothing too northern (cake-ish and sweet) and nothing too southern (dry and flavorless).

INGREDIENTS

1 cup yellow cornmeal
1/2 c self rising flour (White Lily brand)
2 Tbs sugar
1/2 tsp salt
1 cup buttermilk
1/3 cup cooking oil
1 egg lightly beaten

Mixins I used:

1/2 finely chopped jalapeno
1/2 c defrosted frozen corn kernals

DIRECTIONS

Preheat oven to 425º.

In a medium sized mixing bowl, add 1 cup of Yellow Cornmeal.

Add Flour, baking powder, salt.

Add Sugar.

Add Salt.

Mix all the dry ingredients well.

Add some oil to your sectioned baking pan and place it in the warm oven for 5-10 minutes.

Add buttermilk to the dry ingredients and stir to lightly mix.

Add the oil.

Slightly beat the egg and add to the mixture, stir all ingredients to light incorporate them together.

Carefully remove the hot pan from oven, spoon batter into each section until the section is full.

Place back in oven and bake at 425º for about 15-20 minutes or until lightly brown on top.

Remove to a cooking rack, brush with butter if desired.

Serve warm and Enjoy!

NOTES

Can be made with All-Purpose Flour. You just need to add 1 1/2 teaspoon of Baking Powder and 1/2 teaspoon of Baking Soda to the dry ingredients if you use it instead of Self-Rising.

Corn Sticks can be re-heated or baked and frozen for later if desired.

SUBSTITUTION 1:

1/2 c self rising flour =

1/2 cup all purpose flour
3/4 tsp baking powder
pinch salt

HOWEVER, with this substitution, you will need to increase your liquid quantity (no, I don’t know how much, eyeball it) to compensate for the higher protein content in the all purpose flour. And no matter what you do, your cornbread made with the above substitution will NOT be as tender as it would be if made with the White Lily Southern Flour.

SUBSTITUTION 2:

1/2 c self rising flour =

1/2 c Swan’s Cake Flour
3/4 tsp baking powder
pinch salt

Why? White Lily Flour, which Southerners use, has low protein and low gluten content.  Swan’s Cake Flour has a similarly low protein content.

NOTE: The cast iron pan making things crispy is a total scam. Nothing I made, following the instructions, has been particularly crispy. But then, my alternative is a wok and metal pan. Which work at least as well. For less money. And I already own and use them for other things. Also, I find not washing cast iron to be a really dirty habit. Cleanliness is next to godliness, ye ken?

NOTE: Needs more sugar. Way way more. Texture is too crumbly. Don’t make this again. Recipe is too southern for my taste.

Quaker Oats Corn Bread

DIRECTIONS:

1 1/4 c flour
3/4 c cornmeal
1/4 c sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 c skim milk
1/4 c oil
1 egg

INGREDIENTS:

Preheat oven to 400 F.

Grease 9 in pan.

Combine dry ingredients.

Stir in wet ingredients until just mixed.

Pour batter into prepared pan.

Bake 20-25 min.