PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 8 to 10 potato balls
Number Of Ingredients 35
Steps:
- For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour.
- For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly.
- To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera.
- Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.
CREOLE STUFFED POTATOES
Make and share this Creole Stuffed Potatoes recipe from Food.com.
Provided by BennyMade
Categories Creole
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bake potatoes, and scoop out insides, reserving skins.
- Coarsely mash potatoes, and set aside.
- Melt 1/2 cup buttter, and saute onion, garlic and bell peppers until limp.
- Add andouille; cook 4 minutes.
- Add shrimp: cook lightly.
- Add 1/2 cup butter and cream cheese: cook until cream cheese melts.
- Remove from heat.
- Stir in crabmeat and mashed potatoes.
- Mix well, and add salt and pepper, if needed.
- If consistency is too heavy, add more melted butter.
- Stuff mixture back into potato skins, and top with green onions and Cheddar cheese -- Bake until hot.
Nutrition Facts : Calories 641.7, Fat 49, SaturatedFat 28.2, Cholesterol 229, Sodium 1047.4, Carbohydrate 19.4, Fiber 1.9, Sugar 2.4, Protein 31.5
BEEF CREOLE WITH POTATO PUFFS
Have made this several times over the years, very savory, but I have no idea where I got the recipe!
Provided by davianng
Categories One Dish Meal
Time 50m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 19
Steps:
- Brown ground beef, 1/2 cup onion, green pepper and celery.
- Add frozen peas.
- Combine 1 T. flour, chili powder, 1 t. salt, and pepper; add to beef mixture.
- Combine tomato juice and Worcestershire sauce; add to beef mixture.
- Pour into 2-quart casserole.
- Combine all ingredients for Potato Puffs.
- Drop by serving-spoonfuls onto beef mixture.
- Cover and bake at 375°F for 30 minutes.
Nutrition Facts : Calories 322.6, Fat 13.2, SaturatedFat 5, Cholesterol 87.7, Sodium 1077.7, Carbohydrate 30, Fiber 4.1, Sugar 6.6, Protein 20.7
CREOLE POTATO STEW
Make and share this Creole Potato Stew recipe from Food.com.
Provided by morgainegeiser
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat.
- Add bell pepper and onion. Cook, stirring frequently, 5 minutes.
- Add small amounts of water if necessary, about a tablespoon at a time, to prevent drying.
- Add remaining ingredients.
- Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours or until potatoes are very tender.
- Stir several times while cooking.
- Remove and discard bay leaf before serving.
Nutrition Facts : Calories 320.1, Fat 2.5, SaturatedFat 0.4, Sodium 444.5, Carbohydrate 58.7, Fiber 10.3, Sugar 10.5, Protein 9.9
STUFFED FLOUNDER CREOLE
Make and share this Stuffed Flounder Creole recipe from Food.com.
Provided by NoraMarie
Categories Creole
Time 1h30m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
- Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
- Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
- Fold in shrimp, crabmeat and soft breadcrumbs.
- Season with salt and pepper to taste.
- Have flounder split without separating the halves.
- Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
- Season with salt and pepper to taste.
- Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
- Put the dish under broiler heat to brown the top.
- Serve hot; garnish with lemon wedges and parsley.
Nutrition Facts : Calories 248, Fat 21.5, SaturatedFat 13.5, Cholesterol 57.1, Sodium 218.8, Carbohydrate 9.3, Fiber 0.6, Sugar 1.3, Protein 2
ROASTED CREOLE POTATOES
Make and share this Roasted Creole Potatoes recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
- Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.
Nutrition Facts : Calories 385.3, Fat 20.5, SaturatedFat 6.2, Cholesterol 32.6, Sodium 1055.7, Carbohydrate 36.8, Fiber 4.2, Sugar 2.8, Protein 14.5
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