Kale Corn And Onion Skillet Cakes Food

SKILLET CORN CAKES

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:
• Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.

DADDY'S FRIED CORN AND ONIONS

Steps:

• Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

KALE, CORN AND ONION SKILLET CAKES

Steps:

• In a large non-stick skillet, heat 1-2 Tblsp olive oil. Add the onion and saute until golden.
• In a large bowl, mix the flour, cornmeal, salt, corn and kale.
• In a medium bowl, beat lightly the eggs, 2 Tblsp of melted butter or olive oil and milk to combine.
• Pour wet ingredients into dry and mix briefly.
• Add sauteed onion to the batter, mix again.
• Heat pan again (leaving any remaining oil) and drop 1/4 cup of batter per cake into hot skillet. Add more oil as needed to keep cakes from sticking.
• Cook cakes until they begin to bubble (about 3-5 minutes), then flip and cook until the other side is golden.
• Serve warm.

CARAMELIZED ONION SKILLET CORN BREAD

Steps:

• Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients.
• Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter.
• Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.

GREEN ONION CAKES

Steps:

• Add salt to flour in a mixing bowl and mix throughly.
• Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water.
• Slowly add water/honey mixture into the flour while stirring the flour.
• Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don't dry up.
• For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake.
• Sprinkle the surface of the dough with green onions.
• Roll the pancake into a sausage shape, trapping all the green onions inside the dough.
• Roll the dough again along the length of the sausage to make a coil shape.
• With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking).
• Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes.
• Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown.
• Cut into quarters and serve with chili garlic dipping sauce.

KALE AND FENNEL SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.

JOHNNY CAKES

Steps:

• Place first five ingredients in a bowl and whisk to combine.
• Make a well in the centre and slowly ad the oil and then the water.
• Gently mix until a lose dough forms. Turn gently on to a very lightly floured surface and gently knead in to a ball.
• Cover and let rest for 15 minutes.
• Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
• Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
• Place a large skillet over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden. Dry on paper towels and serve.

KALE-CORN FRITTERS

Steps:

• In a large bowl, stir together the flour, cornmeal, salt, kale and corn.
• In a medium bowl, lightly beat the eggs.
• Mix in the oil/butter, and milk.
• Make a well in the center of the dry ingredients and pour in the wet ingredients.
• This makes mixing in easier and faster.
• If you are using the onion, sautee it, then add to your batter.
• Also, if you are using the bacon, cook it and crumble it into the batter.
• Reserve some of the bacon grease.
• For both of these, it is better if you can cook your fritters in the same pan- the fact that you already cooked flavorful foods in that pan will add to the flavor of the fritters.
• Do not worry if the batter seems kind of thin.
• Due to the eggs it should fry up fine.
• However, if you try one and feel it is still too thin, feel free to add more flour- about a Tbs at a time.
• Heat a frying pan with oil and/or bacon grease over medium heat.
• Add dollops (about 1/4 cup) of the batter and fry.
• When the fritters are ready to be flipped they will begin to look firm and egg-like around the edges and begin to bubble slightly (This should be about 3 minutes).
• Flip and cook the other side (1-2 min).
• It is much like cooking pancakes, and is pretty easy to get the hang of.
• You may need to fiddle with your heat.
• Be sure these are cooked through as they do contain raw eggs.
• Serve warm.
• I like mine with sour cream, my boyfriend likes his with sour cream and cheddar.
• For Vegetarian Omit the bacon.

CORNMEAL CARROT SKILLET CAKES

Steps:

• Preheat oven to 200°F and line baking sheet with paper towels and put inside oven.
• Combine flour, cornmeal, mustard, and baking powder in a medium bowl. Add carrots, green onion, cheese, egg and milk; mix well.
• Heat large nonstick skillet over medium heat. scoop tablespoonfuls of batter into pan. spread flat with back of spoon to about 3 inch diameter.
• Cook cakes 2 - 3 minutes or until golden brown.
• Transfer to prepared pan in oven to keep warm.
• Serve hot.