D'Ann's Italian Wontons
6 - 8 servings
INGREDIENTS
6 ounces Sweet Italian sausage, casing removed
1/4 cup chopped onion
1/2 teaspoon garlic powder
Peanut oil
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1 package wonton wrappers
1 cup marinara sauce for dipping
METHOD
1.
Preheat a large skillet over medium high heat. Add sausage and
using a wooden spoon, break it up into tiny pieces while cooking
through, about 5 minutes.
2.
Drain the sausage to remove all of the fat, then add the onion, garlic
powder and sausage back to skillet and cook for 3 minutes. Remove
sausage mixture from skillet and add to a large bowl.
3.
Preheat peanut oil in Deep Fryer to 350°.
4.
Add mozzarella and parmesan cheese to sausage mixture. Mix well.
5.
Place wonton wrapper in front of you like a diamond.
Place 1 teaspoon of sausage and cheese mixture into the center.
6.
Moisten fingers with water and dampen the edges of the wrapper,
starting at one corner and fold the wrapper over to make a triangle.
Press to seal. Bring the two points to the center of wonton over the
filling and press them together. Cover with a damp paper towel until
ready to fry.
7.
Cook 3 wontons at a time in oil. Drain on a paper towel and serve
with marinara sauce for dipping.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Salt Cod Fritters
Makes about 20 small fritters
INGREDIENTS
1 pound dried, boneless salt cod
2 cups milk
5 garlic cloves
2 bay leaves
5 sprigs fresh thyme
4 large russet potatoes, peeled
1 large onion, quartered
1/2 cup fresh flat leaf parsley
1/2 cup fresh cilantro
2 large eggs
Fresh ground black pepper
Kosher salt, if needed
Peanut oil, for frying
Lemon wedges, for serving
METHOD
1.
Soak the dried cod in water for 18 – 24 hours, changing the water
3 times to remove the majority of the salt it is preserved in.
2.
Drain the cod, rinse, and put in a stock pot.
3.
Add the milk, 3 garlic cloves, bay leaves, thyme, and enough water to
cover by 1 inch. Bring to a gentle boil. Reduce heat to medium-low
and simmer for 20 minutes or until cod is tender.
4.
In a separate sauce pan bring the potatoes covered in water to a
simmer. When potatoes are tender, drain off the water and set aside.
5.
When the cod is tender, drain off the milk. Place the cod in the
chopper bowl of a food processor and pulse until roughly chopped.
6.
Add the cooked potatoes to the chopper bowl with the cod. Add
onions, remaining garlic cloves, parsley, cilantro, pepper and eggs.
Pulse until combined but still chunky.
7.
Preheat peanut oil in Deep Fryer to 365°.
8.
Using a small ice cream scoop to shape mixture, carefully scoop and
place the fritters in the oil, turning once until browned on all sides
9.
Remove and place on a platter lined with paper towels. Serve hot
with lemon wedges.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
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