This recipe has been cut down from the original 12 servings to 6 servings.
Be forewarned, that amount of salt is not a typo, I have actually cut it down a bit from the original recipe.
To make volume measurements a bit easier, 1/2 gallon of panko is roughly 8 cups and a #12 scoop should hold about 1/3 cup. Since the original recipe was for 12 this will double beautifully.
Be forewarned, that amount of salt is not a typo, I have actually cut it down a bit from the original recipe.
To make volume measurements a bit easier, 1/2 gallon of panko is roughly 8 cups and a #12 scoop should hold about 1/3 cup. Since the original recipe was for 12 this will double beautifully.
Makes 6 Servings
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Asparagus And Potato Cake Benedict
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2-1/2 pounds red-skinned potatoes
1 cups raw corn kernels
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese 1/2 cup chipotle sauce
1/2 cup sour cream
2 tablespoons sliced green onions
1 tablespoon salt
2 1/2 teaspoons Cajun seasoning
1 tablespoon minced cilantro
2 1/2 teaspoons minced garlic in oil
2 1/2 teaspoons fresh lime juice
1/2 teaspoon ground pepper
1/4 teaspoon ground cumin
2 cups all-purpose flour
Salt and pepper to taste
2 cups blended whole liquid egg
1/2 gallon Japanese bread crumbs (panko)
Oil as needed for deep-frying
36 marinated asparagus spears
12 poached eggs
3 cups hollandaise sauce
1/4 cup diced tomato
36 strawberries
12 cantaloupe wedges
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In saucepan, cover potatoes with cold water. Bring to a boil over medium-heat heat; boil until potatoes are easily pierced with fork, 30 to 40 minutes. Drain well.
Place potatoes in bowl of mixer; mix on low speed. Add corn, cheeses, chipotle sauce, sour cream, green onions, salt, Cajun seasoning cilantro, garlic, lime juice, pepper and cumin posted at meemos kitchen to potatoes. Continue mixing on low speed until all ingredients are incorporated and mixture is uniform in color and texture, 2 to 3 minutes.
1 cups raw corn kernels
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese 1/2 cup chipotle sauce
1/2 cup sour cream
2 tablespoons sliced green onions
1 tablespoon salt
2 1/2 teaspoons Cajun seasoning
1 tablespoon minced cilantro
2 1/2 teaspoons minced garlic in oil
2 1/2 teaspoons fresh lime juice
1/2 teaspoon ground pepper
1/4 teaspoon ground cumin
2 cups all-purpose flour
Salt and pepper to taste
2 cups blended whole liquid egg
1/2 gallon Japanese bread crumbs (panko)
Oil as needed for deep-frying
36 marinated asparagus spears
12 poached eggs
3 cups hollandaise sauce
1/4 cup diced tomato
36 strawberries
12 cantaloupe wedges
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In saucepan, cover potatoes with cold water. Bring to a boil over medium-heat heat; boil until potatoes are easily pierced with fork, 30 to 40 minutes. Drain well.
Place potatoes in bowl of mixer; mix on low speed. Add corn, cheeses, chipotle sauce, sour cream, green onions, salt, Cajun seasoning cilantro, garlic, lime juice, pepper and cumin posted at meemos kitchen to potatoes. Continue mixing on low speed until all ingredients are incorporated and mixture is uniform in color and texture, 2 to 3 minutes.
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Transfer potato mixture to full-size pan. Chill at least 30 minutes. When mixture is cool, using a level #12 scoop, scoop potato mixture onto parchment-lined sheet tray. Shape each scoop into a cake shape about the size of a crab cake.
To bread:
Season flour with salt and pepper to taste. Dredge each formed cake into seasoned flour; dip in liquid egg; dredge in bread crumbs. Transfer to clean parchment-lined sheet tray. Cover cakes; label and refrigerate.
Per Serving:
Fry 2 potato cakes in hot fryer until golden brown, 3 to 4 minutes. Meanwhile, broil 6 asparagus spears until hot, 2 to 3 minutes.
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To plate:
Place 2 cooked potato cakes on half of white dinner plate. Top each potato cake with 3 spears broiled asparagus at slight angle with tips facing outward. Place 1 poached egg atop asparagus on each cake. Drizzle 2 ounces hollandaise over each egg. (All ingredients should be visible under hollandaise.) Sprinkle eggs with 2 teaspoons diced tomato.
Garnish each portion with 3 strawberries and 1 cantaloupe wedge.
To bread:
Season flour with salt and pepper to taste. Dredge each formed cake into seasoned flour; dip in liquid egg; dredge in bread crumbs. Transfer to clean parchment-lined sheet tray. Cover cakes; label and refrigerate.
Per Serving:
Fry 2 potato cakes in hot fryer until golden brown, 3 to 4 minutes. Meanwhile, broil 6 asparagus spears until hot, 2 to 3 minutes.
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To plate:
Place 2 cooked potato cakes on half of white dinner plate. Top each potato cake with 3 spears broiled asparagus at slight angle with tips facing outward. Place 1 poached egg atop asparagus on each cake. Drizzle 2 ounces hollandaise over each egg. (All ingredients should be visible under hollandaise.) Sprinkle eggs with 2 teaspoons diced tomato.
Garnish each portion with 3 strawberries and 1 cantaloupe wedge.
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