Monday, July 20, 2009

The Cheesecake Factory Sweet Corn Tamale Cakes

The Cheesecake Factory® Sweet Corn Tamale Cakes®

Salsa Verde
2 tomatillos, chopped (removepapery skin)
1 Can mild green chilies, (4 ounce)
1 green onion
2 Tablespoons fresh cilantro
1-1/4 Teaspoons granulated sugar
1/4 Teaspoon ground cumin
1/4 Teaspoon salt
1/8 Teaspoon ground black pepper
Southwestern Sauce
1/2 Cup mayonnaise
1 Teaspoon white vinegar
1 Teaspoon water
3/4 Teaspoon granulated sugar
1/2 Teaspoon chili powder
1/4 Teaspoon paprika
1/8 Teaspoon cayenne pepper
1/8 Teaspoon onion powder
1 Dash salt
1 Dash garlic powder
Tomato Salsa
1 Medium tomato
1 Tablespoon minced Spanish onion
1 Tablespoon fresh cilantro, minced
1/4 Teaspoon lime juice
1/2 Small fresh jalapeno, minced
1 Dash salt
1 Dash ground black pepper
1-1/2 Cups frozen sweet corn
1/2 Cup butter, (1 stick) softened
3 Tablespoons granulated sugar
1/8 Teaspoon salt
1/2 Cup corn masa (corn flour)
2 Tablespoons all-purpose flour
1/4 Cup sour cream
1/2 avocado, chopped
2 Tablespoons fresh cilantro, coarsely chopped.
Salsa Verde:
Combine all ingredients in a food processor on high speed. Cover and chill.
Tomato Salsa:
Combine all ingredientsin a small bowl. Cover and chill.
Southwestern Sauce:
Combine all ingredients in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
Tamale Cakes:
Chop 1 cup of the frozen corn in a food processor until coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully turn all cakes with a spatula and bake for an additional 5 to 7 minutes or until second side is browned.
Spoon a portion of the salsa verde onto a plate or platter. Coat the entire plate about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde.
Spoon a dollop of sour cream onto each tamale cake.
Drizzle the southwestern sauce over the cakes in a criss-cross patter.
Spoon some tomato salsa over the cakes, followed by the chopped avocado. Sprinkle with coarsely chopped cilantro leaves over the top.

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