Crispy Idaho Potato Beignets with Creole Barbecued sauce

Crispy Idaho® Potato Beignets with Creole Barbecued Shrimp

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Yield: 10 Beignets

Source:

Susan Goss

Chef/Cookbook Author

Chicago, IL

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Ingredients

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• 1 – 8 ounce Idaho® potato, scrubbed
• 4 ounces unsalted butter
• 1 cup water
• 1 cup flour
• ½ teaspoon kosher salt
• ¼ teaspoon ground white pepper
• 2 tablespoons minced thyme leaves
• 1 tablespoon minced chives
• 4 large eggs
• 1¼ cups grated Parmesan cheese

Creole Barbecued Shrimp

• 2 tablespoons canola oil
• 1 cup minced, peeled shallots
• 2 tablespoons minced, peeled garlic
• 1 cup amber beer, or ale
• 2 cups shrimp stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoons Sriracha sauce
• 2 tablespoons minced rosemary leaves
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoons West Town Tavern Creole Spice Mix

Assembly

• 1 pound unsalted butter, cut into one inch pieces and divided in half
• 1½ lbs 31-35 count shrimp, peeled and deveined

West Town Tavern Creole Spice Mix

• This is a good spice mix to have around. Rub it on pork loins before roasting, or toss with hot Idaho® Potato Chips or French Fries.
• 1½ tablespoons sweet paprika
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard
• 1 tablespoon dried thyme
• 1 tablespoon dried
• 1 tablespoon oregano
• 1 tablespoon cayenne pepper

Directions

Beignets

1. Preheat oven to 350°F. Pierce the potato several times with a sharp knife and bake the potato for 45 minutes until tender. Let stand until cool enough to handle, about 15 minutes.
2. Cut the potato in half and coarsely grate the flesh. Finely chop the potato peel and set the grated potato and peel aside.
3. Combine the butter and water in a medium saucepan over medium heat and bring to a boil. 4. Add the flour to the water and stir with a wooden spoon to make a panade. Cook the panade over medium low heat for two minutes to dry it out; it should leave a thin film on the bottom of the pan.
4. Scrape the panade into the bowl of a stand mixer and beat on medium speed with a paddle to cool it. Add the salt, white pepper and herbs.
5. Add the eggs, one at a time, beating for 30 seconds between each addition. When eggs are fully incorporated, stop the mixer, scrape down the sides and add the grated potato and skin, as well as the cheese. Mix well on slow speed to incorporate.
6. Beignet batter may be made up to two days ahead and stored covered in the cooler.
7. Heat a deep fryer to 350°F. Scoop tablespoons of beignet batter and slip them into the fryer. Fry for 2-3 minutes until puffed and golden brown. Drain and serve immediately with the Creole Barbecued Shrimp.

Creole Barbecued Shrimp

1. Heat the canola oil in a medium saucepan and sauté shallots until tender and lightly browned. Add garlic and sauté two more minutes.
2. Add the beer and bring to a boil. Add shrimp stock and remaining ingredients. Stir well and simmer sauce 10 minutes to reduce slightly and blend the flavors. Sauce may be made up to two days ahead and stored covered in the cooler.

Assembly

1. Melt half the butter in a large skillet over high heat. When butter foams add the shrimp and sauté quickly until firm and pink. Season the shrimp with salt and pepper to taste and add the sauce.
2. Bring the sauce to a boil. Add the remaining butter, one piece at a time, stirring all the time. Let one piece of butter fully incorporate before adding the next making a rich, emulsified sauce. Spoon the shrimp and sauce into shallow bowls and top with a few warm Idaho® Potato Beignets.
3. West Town Tavern Creole Spice Mix
4. Stir spices together.

 

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© 2013 Idaho Potato Commission | Terms and Conditions | Contact

Potato Beignets

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Yield: 25 servings

Source:

Stephanie Izard

Chef-Owner

Girl & the Goat
Chicago, IL

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Ingredients

Print

• ¼ cup sugar
• ½ cup milk
• 2 tablespoons butter
• 2½ teaspoons active dry yeast
• ¼ cup water, room temperature
• 1 cup Idaho® Yukon Gold potatoes, peeled, cooked, riced
• 1 egg
• 3½ cups flour
• yogurt, as needed

Yogurt (Yield 2¾ gallons):

• 2 gallons milk
• 2 quarts heavy cream
• 1 quart yogurt culture (or an older batch of yogurt)

Directions

1. Heat sugar, milk and butter in a saucepan until butter melts, then remove from heat and reserve.
2. In a mixing bowl, combine yeast and water and rest for 5 minutes to reactivate yeast.
3. Add yeast mixture to butter mixture and stir until combined.
4. Beat potato puree and egg in bowl of a standing mixer with a paddle attachment until just combined, then add butter mixture and beat until well combined.
5. Add flour and beat until combined, then remove to a bowl and ferment in a warm, dry place until doubled in size.
6. Roll dough into a ½-inch thick sheet, then cut it into 1½-inch squares. Fry in 350*F oil, flipping once, until light golden brown on both sides.
7. Spoon yogurt into center of plat and top with beignet and serve.

Yogurt:

1. Scald milk and heavy cream in a heavy-bottomed pot. Remove from heat and cool to 100°F. Add yogurt culture. Transfer to a metal container and float in a hot water bath to maintain 100°F temperature until yogurt separates, about 4 hours. Strain and reserve, refrigerated.

 

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© 2013 Idaho Potato Commission | Terms and Conditions | Contact

Spinach cheese mushrooms

Yield:  28 Servings (serving size: 2 each) You'd never know it from the delicious creaminess, but these bite-size hors d'oeuvres are guilt-free. RECIPE INGREDIENTS 1/2 pound torn fresh spinach 2 tablespoons water 3/4 cup reduced-fat ricotta cheese 3 tablespoons butter or stick margarine, softened 1 egg 2/3 cup grated Parmesan cheese 1/2 cup water chestnuts, chopped 1/3 cup finely chopped pecans, divided 56 large fresh mushrooms (about 3 1/2 pounds) Refrigerated butter-flavored spray

DIRECTIONS In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop. In a mixing bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach. Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with nonstick cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. Bake, uncovered, at 400 degrees F for 15-20 minutes or until lightly browned.