Recipe (courtesy of the Food Network):

Ingredients:

For the salsa:

1/2 cup blanched corn

4 ripe Italian plum tomatoes, peeled, seeded and diced

1/2 cup minced onions

1 teaspoon minced jalapeno peppers

2 tablespoons chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

1 teaspoon freshly squeezed lemon juice

Salt

Freshly ground pepper

For the andouille potato cakes:

1/2 cup chopped onions

1/4 cup chopped celery

2 1/2 pounds white potatoes, peeled and diced

1 tablespoon plus 2 teaspoons chopped garlic

3 cups water

Salt

Freshly ground pepper

1/2 pound andouille sausage

1 tablespoon finely chopped parsley

1/2 cup heavy cream

1 cup all-purpose flour

Creole seasoning

3 eggs

2 cups fine dried bread crumbs

Directions

For the salsa: Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside.

For the andouille potato cakes: Preheat a deep-fat fryer. In a saucepan, combine the onions, celery, potatoes, two teaspoons of garlic and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.

In a large sauté pan, brown the sausage, about six to eight minutes. Remove and drain on paper towels. Set aside. Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, one egg and cream. Using a hand-held masher, mash mixture until thoroughly blended. Season with salt and pepper.

Cool the mixture completely. Form the mixture into a log, about one-inch thick. Cut the log into two-inch pieces. In a small mixing bowl, add the flour and season with Creole seasoning. In another small bowl, whisk the remaining eggs and two tablespoons milk together. Season the mixture with salt and pepper.

In a third mixing bowl, add the breadcrumbs and season with Creole seasoning. Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned breadcrumbs, coating completely.

Fry the cakes until golden brown, about three to four minutes, turning often for even browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning. Place two cakes in the center of each plate and spoon some salsa over the cakes.

Gelato Recipe (courtesy of The Food Network):

Ingredients

2 cups whole milk

1 cup heavy cream

1/2 cup sugar, plus 1/4 cup

4 egg yolks

1/2 teaspoon vanilla extract

1/2 cup chocolate-hazelnut spread (Nutella recommended)

1/2 cup toasted hazelnuts, crushed, for garnish

Directions

In a saucepan combine the milk, cream, and half a cup sugar over medium heat. Cook until the sugar dissolves, about five minutes.

Meanwhile, in a medium bowl, whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour half a cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about seven to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

To serve, scoop gelato into serving bowls and top with hazelnuts.