Junior League Ancho Bock Beer Smashed Potatoes Recipes

JUNIOR LEAGUE - HUDSON'S CORN PUDDING

Steps:

• Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
• Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

JUNIOR LEAGUE - SAUTEED QUAIL WITH DRIED CHERRIES

Steps:

• For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the skillet and reserve the skillet to use in the preparation of the sauce.
• For the sauce, pour 1/2 cup of the Beaujolais into a microwave-safe bowl. Microwave just until warm. Stir in the cherries. Let stand until plump. Deglaze the reserved skillet with the remaining 1 cup beaujolais. Stir in the shallots. Cook until reduced by half, stirring constantly. Stir in the cherries, stock, jelly and tarragon. Cook until reduced by half, stirring constantly. Whisk in the butter. cook until slightly thickened, stirring constantly. Season with salt and pepper.
• For the spinach, saute the spinach in the butter in a skillet until wilted. Season with salt and pepper.
• To assemble, divide the spinach evenly among 4 serving plates. Top each serving with 2 quail. Drizzle with the sauce.

JUNIOR LEAGUE - CRAB CAKES WITH AVOCADO SAUCE

Steps:

• For the Avocado Sauce, combine the avocado, sour cream, cilantro, lemon juice, sugar, salt and pepper in a food processor. Process until smooth. Chill, covered, until serving time.
• For the crab cakes, reserve half the bell peppers and half the scallions for the garnish. Combine the remaining bell peppers, remaining scallions, cilantro, crab meat, salt, pepper, thyme and Tabasco sauce in a bowl and mix gently. Stir in the mayonnaise. Add the bread crumbs and toss lightly.
• Shape the mixture into 3 inch patties. Handle the mixture gently, as it should barely adhere. Sauté the crab cakes in a nonstick skillet over medium heat for 3 to 5 minutes or until golden brown on both sides.
• Puddle some of the Avocado Sauce in the center of each serving plate. Arrange 1 crab cake on each plate. Sprinkle with the reserved bell peppers and reserved scallions. Serve immediately.