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Hush Puppies with Tasso Ham and Cheddar!


Serves 10 people

Ingredients

For the Hush Puppies
1 cup tasso ham, diced fine
2 cups yellow cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
2 teaspoon salt
? teaspoon black pepper
2 large eggs
1 ? cup buttermilk, shaken
? cup fresh chives, minced
? cup cheddar, grated
? cup fresh corn kernels
Dash of cayenne pepper

2 quarts vegetable oil
for frying

For the Ketchup
4 cups canned tomato,
pureed
1 onion, small dice
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt



Instructions

For the Hush Puppies
Cook the tasso ham in a heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain. Heat oil in a large heavy pot over high heat until it reaches 375°F on thermometer. While oil is heating, whisk together cornmeal, flour, baking powder, salt and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in tasso ham, chives, corn kernels and cheddar until just combined. Working in small batches, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 1-2 minutes, then transfer with a slotted spoon to paper towels to drain briefly. A pastry bag filled with the batter might be a good option, too. Return oil to 375°F between batches.


For the Ketchup

Cook onion in oil in a heavy saucepan over medium heat, stirring until softened, about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and bring to a boil, then simmer, uncovered, stirring occasionally, until very thick, about 1 hour.
Puree ketchup in a blender until smooth. Cover and chill.


Special Equipment

Heavy pot for frying
Spider
Paper towels
Blender
Pastry bag

DESCRIPTION

Mediterranean flavors burst through layers of pastry in these pretty pinwheels.

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 lb prosciutto or cooked ham, thinly sliced
1 cup crumbled feta cheese (4 oz)
1/2 teaspoon pepper
1 tablespoon CRISCO® 100% Extra Virgin Olive or Pure Vegetable Oil
6 tablespoons chopped fresh basil

DIRECTIONS

1.Heat oven to 375°F. Spray cookie sheets with CRISCO® Original No-Stick Cooking Spray. Separate or cut dough into 4 rectangles; place on lightly floured surface. If using crescent dough, firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.

2.Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, mix cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.

3.Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets.

4.Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.