Best Smoked Corn Cakes With Diablo Sauce Recipes

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SALVADORIAN WHITE CORN CAKES WITH PORK, BEANS, AND CHEESE: PUPUSAS



Salvadorian White Corn Cakes with Pork, Beans, and Cheese: Pupusas image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 pound corn flour, ground for tortillas
1 cup water
1/3 cup melted butter
2 tablespoons lard
1 onion, cut into small dice
8 ounces roasted pork, diced
8 ounces queso blanco, grated
Salt

Steps:

  • In a standing mixer fitted with a whisk attachment, combine corn flour, water, and butter. Mix until incorporated into dough. Let dough rest for 1/2 hour.
  • In a medium saute pan melt lard. Add onion and pork and cook until translucent, set aside and cool.
  • Portion the dough in small balls, approximately 1 ounce, and flatten with hands. Place approximately 1 tablespoon of the pork stuffing on top of each flattened dough and sprinkle with cheese. Cover with another flattened disk of dough and seal edges by pinching them together.
  • Cook in electric flat top or cast iron griddle for approximately 4 minutes on each side or until golden brown. Serve with refried beans.

CORN CAKES WITH SMOKED CORN



Corn Cakes With Smoked Corn image

Provided by Moira Hodgson

Categories     quick, appetizer

Time 30m

Yield 6 to 8 servings (about 18-24 small pancakes)

Number Of Ingredients 14

3 cups fresh corn kernels
1 cup milk
2/3 cup cornmeal
2/3 cup flour
1/2 teaspoon baking powder
Coarse salt and freshly ground pepper to taste
4 eggs
4 egg yolks
1/2 cup unsalted butter, melted
1/2 cup chives, chopped
4 to 6 tablespoons clarified butter
1 cup smoked corn relish
6 tablespoons creme fraiche
3 tablespoons basil leaves, snipped fine

Steps:

  • Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
  • In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
  • In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
  • Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
  • To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 473 milligrams, Sugar 13 grams, TransFat 0 grams

SMOKY CHICKEN CORN CAKES



Smoky Chicken Corn Cakes image

This recipe has become a family favorite! We will be having this often during football season! Great corn cakes!!! Note -- Turn down the heat in this dish by omitting the chipotle or reducing it by half and using just 1 tablespoon of the adobo sauce. Adapted from Real Simple.com

Provided by kittycatmom

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 (3 1/2 lb) rotisserie-cooked chicken
1 tablespoon chopped chipotle chile in adobo
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1 small red onion, thinly sliced
4 roma tomatoes, diced
1/3 cup fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon black pepper
4 large eggs
1 cup part-skim ricotta cheese
10 ounces frozen corn, thawed
2 teaspoons canola oil
1/2 cup sour cream (optional)

Steps:

  • Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
  • Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more.
  • Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.

SWEET AND SAVORY MENU: ROSEMARY CORN CAKES WITH PROSCIUTTO AND CHICKEN SAUSAGES WITH HOT AND SWEET PEPPERS



Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
2 cups water, eyeball it
Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced
Salt and pepper
4 hot red cherry peppers, chopped
A splash of hot pepper juice
1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
3 tablespoons butter, divided
3/4 cup milk
2 to 3 tablespoons finely chopped fresh rosemary leaves
4 slices prosciutto, chopped
1/2 cup honey

Steps:

  • Preheat a griddle or nonstick skillet over medium heat.
  • Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
  • For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
  • Serve sausages with peppers on top and the cakes alongside drizzled with honey.

LUCKY DEVILS DIABLO SAUCE



Lucky Devils Diablo Sauce image

Provided by Food Network

Categories     condiment

Time 55m

Yield 2 cups

Number Of Ingredients 13

1 habanero pepper
1 jalapeno pepper
1/2 pasilla pepper
One 14 1/2-ounce can whole peeled tomatoes
1/8 cup chili paste
4 teaspoons soy sauce
1 1/2 teaspoons brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/4 teaspoon California chili powder
1/4 teaspoon paprika
2 teaspoons chopped fresh cilantro
1/2 lime, squeezed

Steps:

  • Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
  • Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
  • Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
  • Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!

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