Babaloo Corn Cakes Recipes

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

BUTTERMILK CHEDDAR CORN CAKES

Steps:

• Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

COUNTRY CORNCAKES

Steps:

• In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

PRIME AGED COTE DE BOEUF WITH ROASTED BABY CARROTS, SHALLOTS AND ALIGOT

Steps:

• Preheat oven to 300 degrees F.
• Season the steaks with salt and pepper. In a cast iron pan, heat oil then add the steaks. Sear until lightly colored on each side, about 2 minutes per side. Remove to a roasting pan and roast in oven to the desired doneness.
• Preheat oven to 325 degrees F.
• Vegetables:
• In a large saute pan, heat oil and add the minced shallots. Add the haricots verts until warmed through. Top with the chervil. Season, to taste.
• Toss the carrots to coat in olive oil. Place in a roasting pan with thyme. Roast for 20 minutes or until carrots are fork tender.
• Rub the shallots in oil and place in aluminum foil. Place in the same oven and roast about 45 minutes or until shallots are soft enough to squeeze out of their skins. Reserve.
• Sauce:
• In a small saucepan heat the beef reduction with the red wine and port reductions. Season with salt and pepper.
• In a saute pan combine the carrot juice and the baby carrot and cover. Cook until carrots are soft. Combine the carrots and the butter and puree until smooth. Season with sea salt and pepper.
• Aligot:
• Simmer the potatoes whole with skins in salted water. When tender peel and puree through a sieve with a small amount of butter. Once pureed, reheat and add grated Cantal cheese until the mixture is stringy. You can adjust your emulsion with a bit of warmed milk and whole butter. Season with salt and pepper and serve.
• Assembly on the plate: Arrange the heated roasted carrots and shallots on the bottom of the plate. Place the glazed haricots verts on top. Make a small round portion of the Aligot and spoon above the vegetables. Slice the meat against the grain and shingle out slices over the potato puree.
• Sauce the beef with the beef reduction, and spoon the carrot sauce around the vegetables.
• Place a ribbon of the sauce around the plated vegetables

AMAZING CORN CAKE

Steps:

• In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool. , For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.

CORN CAKES

Steps:

• Combine corn, onion, milk, with the beaten egg in a bowl.
• Combine flour, baking powder and salt in a separate bowl.
• Add corn mixture and mix just enough to moisten.
• Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

BABALOO CORN CAKES

Steps:

• In a medium sized bowl assemble the dry spice mix ingredients and mix well.
• Add the corn flour, corn meal, baking powder, and the baking soda; mix well and set this flour mixture aside.
• In a large bowl, whisk together the buttermilk and melted butter; add in the beaten egg and whisk well.
• Gradually whisk the flour mixture into eggy mixture; whisk this until it is completely blended.
• Add the honey, shrimp, corn kernels, scallions, garlic, and fresh cilantro; mix well.
• You now have your corn cake batter!
• Note: It's best to fry your corn cakes in batches so preheat your oven to 200 degrees so that you keep what you just did nice and warm.
• To fry the corn cakes (per batch):.
• Wipe down the interior of a non-stick pan with 1 tablespoon of peanut oil.
• Heat the pan over medium heat for 1 to 2 minutes.
• Ladle the batter into the pan to form corn cakes.
• Do not overcrowd the pan.
• Fry off the corn cakes 2 to 3 minutes per side until they are golden brown.
• Repeat this process until all of the batter is fried off.
• While frying off the rest of the corn cakes, keep the completed ones warm in your preheated oven.
• To serve--garnish each portion with a dollop of sour cream.