MoFo Iron Chef-Inspired Challenge: Mashed Potatoes!

As I mentioned in the previous post, one of the coolest things about participating in MoFo is the opportunity to interact directly or indirectly with other vegans.  If you are participating or have checked out the blog roll/MoFo website just out of curiosity, you know that in addition to 800+ participants, there are giveaways, contests, and Round Ups of each day's notable dishes.  Among the fantastic ideas for MoFo activities was a weekly MoFo Iron Chef-Inspired challenge,  which was set up by Katie on her blog Don't Eat Off the Sidewalk (http://donteatoffthesidewalk.com).  Side note: There are ton of IL MoFoers -- maybe it is a sign to return to fam, friends, and such a vegan hub of activity?


But I digress...


Today's secret ingredient: MASHED POTATOES!


I knew this challenge was happening, but I was a little late to the game (hehe) due to my visitors, but our previous evening's cooking actually set me up for today -- mashed sweet potatoes at the ready!  I looked at the clock and quickly realized that I had approximately 2 hours to enter this week's challenge (thank you Daylight Savings!).  Ok.  Sweet potatoes, game day -- let's make some munchies (with some secret veggie benefits)!  Side note 2: They ended up being the colors of the Chicago Bears -- another sign?


Blue Corn Chip and Sweet Potato Crushers 
with Warm "Odd Notion" and Tomato Salsa


Servings: 12-20 crushers (depending on size -- made 12 with size shown here)


Note: In addition to mashed potatoes, asparagus and green onions had been previously grilled -- would add maybe 10 min. to cooking time if sauteed inside.


Time:  30 min.


Salsa ( makes approx. 1 c. salsa total)
2 med.-large tomatoes (washed, cored, roughly chopped)
1 T dried cilantro
1 sizable clove garlic minced (approx. 2 t.)
1/3 c. Magic Hat Odd Notion Winter '10 (or use any sweeter ale with fruit notes -- this one had hibiscus)
1 t. salt
flash of pepper


Crushers
2 c. crushed blue corn chips
1.5 sweet potatoes, mashed
2 grilled green onions, roughly diced
6 grilled asparagus spears, roughly diced
1 t. ground red chipotle
1/3 c. bread crumbs
 1-2 T. oil


Directions:
1. Dump all items for salsa in small pan; bring to a boil, then let enthusiastically simmer, gradually reducing heat to avoid splatter.  Remove post-crusher completion.


2. Put crushed chips in a bowl and set aside. Spread a sheet of wax paper out next to the bowl.  In another bowl, combine sweet potatoes, onions, asparagus, chipotle, and bread crumbs. Then, make 1-2 in. balls from the mix, roll around in crushed chips, and set on wax paper.


3. Heat oil in large pan at high.  Place 6-8 crushers in heated pan when oil is sizzling (careful!). Brown crushers; try to brown at least 2 sides about 3 min. on each side. If you are especially adept at rolling them around to brown all sides, have at it.


4. Transfer crushers and salsa to serving dishes and serve.  Final crushers are soft, but they can be picked up and lightly dunked into salsa.

Why these rock ("I love it when a plan comes together!"):


YUM!!!!!  (from hub)


And besides that, the chili gives them a rad, smokey kick and the sweetness of the beer salsa (and potentially accompanying bev) nicely balances the flavors.  They are very hearty and a nice variation on standard chip/dip option.  They are also provide a bit of extra health happiness with the sweet potatoes and hidden asparagus that isn't usually present in game day food (the hub didn't know about the asparagus until he read this post!).  Finally, they are a great way to use up leftovers and reduce prep for game day gatherings; I don't mind spending the time in the kitchen, but I suspect that die hard fans might feel otherwise!


Go team -- and happy eating!


Note:  Please feel free to share my recipes/blog info; I thank you in advance for appropriate credit where it is due, as I will also do my best to cite and reference accordingly. Contact me with any questions or concerns.  Thank you.