PIMIENTO-CORNMEAL CROQUETTES
Tender cooked cornmeal is amped up with rich store-bought pimiento cheese, then breaded and fried until crisp, golden, and irresistible. Each square is served with a dollop of scallion mayonnaise and a sprig of microgreens.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h15m
Yield Makes 36
Number Of Ingredients 12
Steps:
- Scallion Mayonnaise: Stir together mayonnaise and scallions. Season with salt and pepper. Refrigerate in an airtight container up to 3 days. (Makes 1/2 cup.)
- Croquettes: In a heavy pot, bring 4 cups water to a boil; add 1 teaspoon salt. Slowly stir in cornmeal in a thin stream, whisking constantly. Reduce heat to low and cook, stirring occasionally, until cornmeal is tender and has thickened, 25 to 30 minutes. Remove from heat; stir in cheese spread and chopped cilantro. Season with salt and pepper. Pour mixture into an 8-by-8-inch straight-sided baking dish. Let cool completely, then refrigerate, covered, until firm, at least 2 hours and up to 2 days.
- Turn cornmeal mixture out onto a cutting board. Slice into thirty-six 1 1/4-inch squares. Place flour, eggs, and panko in separate shallow dishes. A few at a time, coat squares in flour, shaking off excess; then dip in egg, letting excess drip off. Dredge all sides in breadcrumbs, patting to adhere.
- In a large cast-iron skillet, heat 1/2 inch of oil over medium-high until a few panko crumbs dropped in sizzle immediately. Working in batches, add squares to skillet and cook, turning occasionally, until all sides are golden and crisp, 4 to 5 minutes. (If browning too quickly, reduce heat.) Transfer squares to paper towels; season with salt. Serve with a dollop of scallion mayonnaise and garnished with greens; or let cool completely and freeze in a single layer on a parchment-lined baking sheet, covered tightly with plastic wrap, up to 2 weeks.
PIMIENTO CHEESE CREAMED CORN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a cast-iron pan over high heat.
- Combine the Cheddar, pimientos, cream cheese, hot sauce, Worcestershire and garlic in a food processor; pulse to a paste-like consistency and set aside.
- Cut the corn off the cob and set aside (do not discard the cobs). Add the oil to the pan, then add the corn and let char. Add in the scallion whites and cook a few minutes.
- Meanwhile, in a medium pot, add the corn cobs, thyme bundle and bay leaf, and cover with chicken stock. Simmer 15 minutes, then strain and use to thin the pimiento cheese. Serve the corn with the pimiento cheese.
PIMENTO-CHEESE-STUFFED BURGER
Steps:
- For the pimento cheese: Combine the cream cheese, orange Cheddar, white Cheddar, mayonnaise, mustard, pimentos, cayenne pepper, 1 teaspoon salt and 1 tablespoon black pepper in a food processor and process until smooth. Transfer to a large rectangle of plastic wrap, spread out in a line and roll up in the plastic to form a 2-inch-diameter log. Twist the ends tightly and place the log seam-side down on a flat plate, folding the ends under to secure. Refrigerate until firm, 2 to 3 hours.
- For the garlic butter: Combine the butter, Roasted Garlic and 1/4 teaspoon salt in a small bowl and stir until well combined. Set aside.
- For the burgers: Form the ground beef into eight 3 1/2-ounce patties about 4 inches in diameter. Take the chilled pimento cheese log out of the refrigerator and slice it into 1/2-inch-wide disks. Place a pimento cheese disk on top of 1 of the patties and top it with another patty. Firmly crimp the edges of the 2 patties all the way around to make sure that it is sealed. Repeat with the remaining patties and cheese, reserving any remaining cheese for another use. Return the stuffed patties to the fridge to chill again for 15 to 20 minutes.
- Preheat the oven to 350 degrees F.
- Heat a grill pan or cast-iron pan over medium-high heat and lightly grease with the oil. Season the burgers with salt and cook on one side until charred and almost heated through, 2 to 3 minutes. Flip the burgers and cook in the oven until cooked through, 2 to 3 minutes.
- Heat a large skillet over high heat. Slather the cut sides of the brioche buns with some of the garlic butter. Toast the buns on both sides until golden brown and lightly charred around the edges, 30 to 45 seconds per side. Reserve the remaining garlic butter for another use.
- Toss the cabbage with the apple cider vinegar and a little salt in a large mixing bowl.
- Build the burgers from the bottom up: Place a layer of sliced sweet onion on the bottom buns. Top each with a stuffed burger. Top the burgers with the Fried Green Tomatoes and drizzle with some Scratch Ranch Dressing. Top the tomatoes with two pieces of crispy bacon. Top with a handful of dressed cabbage. Place the top buns on top and secure with a pick.
- Preheat the oven to 375 degrees F. Cut the tops off the whole heads of garlic to expose the garlic cloves. Place the heads on a large piece of aluminum foil and drizzle lightly with the oil and sprinkle with some salt and pepper. Wrap the foil around the heads to form a tight pouch. Place the pouch in the oven and roast until soft and fragrant, 45 to 50 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins.
- Cut the tomatoes into 1/3-inch-thick slices. Whisk together the flour, garlic powder, 2 tablespoons salt and 2 tablespoons pepper in a medium bowl. Whisk together the eggs and buttermilk in another medium bowl. Place the cornmeal in a third medium bowl.
- Lightly dredge the tomato slices in the seasoned flour mixture. Dip into the egg mixture and then finally into the cornmeal. Place the coated tomatoes on a lined tray and refrigerate for 10 to 15 minutes to firm up.
- Pour enough canola oil into a medium pan to reach 2 to 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 350 degrees F. Fry the tomatoes in batches until golden brown and crispy, about 2 minutes per side. Transfer to paper-towel-lined plates, season with salt and keep warm.
- Combine the mayonnaise, buttermilk, sour cream, dill, sugar, garlic powder, onion powder, paprika, cayenne pepper, 1/2 teaspoon salt and 4 to 5 turns of black pepper in a medium bowl. Whisk until well combined and creamy in texture. Cover and refrigerate until ready to serve. The dressing will keep in the refrigerator 3 to 5 days.
PIMIENTO SOUR CREAM CORNBREAD
Mother's corn bread is a special treat she made often while I was growing up and still makes today. My grandmother came up with this recipe years ago. True to tradition, I serve it frequently to my own family.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until bread tests done.
Nutrition Facts :
SALMON CROQUETTES CORNMEAL STYLE
I have prepared these 3 ways: Fried, browned, and oven baked (baked add 15 more minutes to passive cooking). This is the Southern twist as I don't know any other way. If you ask DH what he's hungry for, he'll ALWAYS ask for these.
Provided by Southern Lady
Categories < 30 Mins
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
- In a medium bowl, add salmon and the next 9 ingredients and mix well.
- If you're pan browning or baking, form 8 patties (flying saucer shape).
- If you're frying, form 8-10 round balls.
- Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
- PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
- BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
- FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
- Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.
Nutrition Facts : Calories 348.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 109.8, Sodium 186.4, Carbohydrate 18.5, Fiber 1.8, Sugar 0.6, Protein 46.5
BAKED SWEET CORN CROQUETTES
These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. -Karen Kuebler, Dallas, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place 2 cups corn kernels in a food processor; process until pureed. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. In another bowl, beat cream cheese, butter and eggs until pale yellow and slightly thickened, about 10 minutes. Fold in cheddar cheese. Stir in corn mixture., Fill greased mini-muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 8-10 minutes. Serve warm; top with sour cream and chives.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 50mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
Steps:
- Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
- Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
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