Cordon Croquettes Rachael Ray Recipes

Steps:

• Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
• Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
• Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
• Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
• Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
• Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
• To serve, pile spinach mashers on plates and top with patties and gravy.

Steps:

• In a medium bowl, combine the turkey, celery, thyme and paprika.
• In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture.
• Mix in the egg, parmigiano-reggiano and parsley and season with salt and pepper.
• Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and swiss cheese, then the remaining meat mixture, forming the same square shape.
• Seal the edges to enclose.
• Cut into 4 square patties and coat each in the bread crumbs.
• In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry turning once, until browned, about 10 minutes.
• Drain on paper towels and sprinkle with salt.

Steps:

• Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
• Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
• Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
• Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.