Tag: appetizer
Potato Patties with Cheese
Potato Patties with Cheese
Potato patties are eaten year round in Mexico. They consist of mashed potato, cheese, and egg mixed together into a dough. They are then formed into patties, dredged in flour and lightly fried. The potato patties are sometimes topped with more cheese, tomato sauce, or canned tuna. The potato patties I made were topped with pico de gallo and served with grilled chorizo.
Equipment
- potato masher
Ingredients
- 1 1/2 lbs potatoes peeled and cubed
- 1/2 cup queso fresco
- 1/2 cup mozzarella
- 1 large egg beaten
- salt and pepper to taste
- 1/4 cup flour
- vegetable oil for frying
Instructions
- Boil the potatoes in salted water for 10 minutes until cooked through. Drain and cool.
- Mash the potatoes with a masher.
- Mix in the cheese, egg, salt, and pepper until a firm dough forms.
- Roll into 8 uniform balls.
- Form each ball into a patty and dredged in flour.
- Heat up 1/4 cup of cooking oil in a non-stick skillet. Add in the potato patties.
- Fry for 4 minutes a side until crispy. Drain grease on paper towels.
Smoked Jumbo Shrimp
Smoked Jumbo Shrimp
Smoked shrimp are easy to prepare and only take 20 minutes to smoke. I highly recommend using as large of shrimp as you can find with the shell on. The shell will add flavor and keep the shrimp moist. Smaller shrimp are easier to overcook. Wash your shrimp, pat dry, and season with your favorite spice blend. Once the shrimp start to turn pink around the 20 minute mark, pull them from the smoker. They are now ready to eat.
Equipment
- Electric Smoker
Ingredients
- 2 lbs U-15 shell-on shrimp
Wood Chips
- alderwood chips
Instructions
- Wash your shrimp and pat dry. Season with your favorite spice blend. Place on a rack.
- Preheat the smoker to 250 degrees, then reduce the heat to 225 degrees. Place the shrimp in the smoker.
- Smoke the shrimp for 20 minutes.
Smoked Pate
Smoked Pate
My friend James asked me for a good pate recipe. So I gave him this one minus smoking the livers, onions, and garlic. I wasn’t planning on putting the recipe on Stoned Soup until I started thinking about how would this pate taste if it had smoked ingredients. The answer is fucking excellent.The chicken livers only need 90 minutes of smoking time in a 225 degree smoker. I used alderwood since it is mild and works well with poultry. Once the ingredients are smoked, let them cool completely. Add the livers, garlic, and onion to a food processor. Instead of traditionally using cognac for pate, I used Boreal Cedar Gin from Vikre Distillery in Duluth, MN. Process until smooth. Then add in 2 tbsp of butter at a time into the pate and continue to process until all of the butter is incorporated. Place in ramekins and let firm up in the refrigerator overnight before serving.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 lb chicken livers washed and pat dry
- 2 tsp thyme
- 1/2 tsp cracked black pepper
- 1/2 tsp salt
- 1/4 cup smoked onion chopped
- 1 head smoked garlic peeled
- 1 tbsp cognac or whiskey
- 12 tbsp unsalted butter room temp
Wood Chips
- alder wood chips
Instructions
- Place the chicken livers in a foil pan. Season with thymes, salt, and cracked black pepper.
- Preheat your smoker to 250 degrees. Put the livers in the smoker. Turn the temp down to 225 degrees. Smoke for 90 minutes.
- Pat dry on paper towel and let cool completely.
- Place the livers, onion, garlic, and cognac in a food processor. Process until smooth.
- Add 2 tbsp at a time of the softened butter. Process until all the butter has been incorporated and your pate is smooth.
