Tags: Bobby Flay recipe, Food, grilled sweet potatoes, recipes
I just discovered grilling potatoes last summer and am loving every crispy smoky slice I’ve plated. Wanting to try grilling sweet potatoes, I Googled and the top recipe was this Bobby Flay Grilled Sweet Potato with Lime and Cilantro recipe. I saw absolutely no reason to look any further. Bobby Flay recipes never disappoint and I thought the lime and cilantro were a perfect combination for the sweet flavor.
This somewhat put me in mind of one of the delicious Mexican snow cones I had in Tucson. Sweet, salty, spicy and limey. How can you go wrong with that combination? Rather than take the time to parboil I decided to slice the potato lengthwise into big paddles using my mandolin set on 1/4 inch thickness, then I grilled as Bobby’s recipe indicated. They grilled up very nicely. We found these to be a delicious side dish for grilled chicken thighs and a fresh salad. A wonderful summer meal. The only thing I would change is to at least double the lime zest and the cayenne. Seemed like there wasn’t enough to go around, and I only used one large sweet potato. I’d also take the time to wedge and pre-cook before grilling. That big orange paddle wasn’t as attractive as the white potato paddles I grilled last week. Let’s take a look.
Bobby Flay’s Grilled Sweet Potatoes with Lime and Cilantro
- 3 sweet potatoes, unpeeled
- Kosher salt
- 2 teaspoons finely grated lime zest
- Pinch of cayenne pepper
- 1/4 cup canola oil
- Freshly ground pepper
- 1/4 cup finely chopped fresh cilantro
Directions Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Bobby Flay’s Grilled Sweet Potatoes with Lime and Cilantro…It’s What’s for a Summer Side Dish.
Tags: ham and scalloped potatoe recipe, left over holiday ham
First of all, I refuse to have dinner on the table at 3:30 in the afternoon just so I have good light for my blog photos. That’s right, with 14,000 foot Mt. Evans as a back drop in our Western sky, we start losing light at 4:30 during our Winter months.
So, I’ve dug out Hub’s
(bigger, more cumbersome, neck strapped, has lots of settings, you have to know about apertures and shutter speeds, more complicated, standard grey colored, makes a cool shutter noise when it takes a photo) better camera.
I love my little scratched up Canon point and shoot, which I ordered in a color to match by blog…bless it’s little wrist-strapped heart. But I have to admit, it doesn’t perform well for me in dim light. In addition, my kitchen is well…my kitchen, and I haven’t designated a corner to be a mini photo studio with any special lights or backdrops.
So, that’s why so many blog photos look better than mine and that’s why I’m trying out a better camera over the winter months. My first subject, turned out his lame Scalloped Potato photo, so I think I better get out the owner’s manual and study up. HORrible photo. And it was the best one out of six…can you imagine the others?
Second of all, I would like to admit that I’ve been watching Oprah during all of these holiday vacation days. I didn’t realize that Oprah had so many AH HA moments. With all that said, about ten years ago I had an AH HA moment regarding Ham and Scalloped Potatoes. I said to myself “AH HA, I bet Ham and Scalloped Potatoes could actually be made without using a can of Campbell’s Cream of Mushroom Soup”.
You’d probably have to work pretty hard to screw up Ham and Scalloped Potatoes experiments and after a few delicious batches, I came up with a perfect (for us) creamy consistency and the recipe is now a permanent fixture in my database. Nothing special, but I do like my addition of thyme. And after my first experiment I did remove the finely chopped fresh mushrooms. Not necessary, I decided.
Ham and Scalloped potatoes are so good that I wonder why I reserve it for a once a year event to use up my holiday ham. Let’s take a look.
Ham and Scalloped Potatoes:
6 T. unsalted butter
1/4 cup flour
1 t. dried parsley
1 t. thyme
3 C. milk (I usually use 2%)
6-8 potatoes, peeled and sliced
2 C. cooked and chopped ham
1 small sweet onion, finely chopped
In a saucepan melt the butter and add chopped onion. Saute until onion is tender. Add in the flour and cook for 3 – 4 minutes, stirring constantly until well blended and smooth.
Add parsley and thyme and stir until also well blended. To the bubbly mixture gradually add the milk, stirring constantly. Let bubble until thickened. That’s about five minutes. At this point I gently salt and pepper. The ham can add enough salt, so be careful.
In a greased cassarole dish, layer 1/2 of the potatoes ham and onion. Pour some sauce over the first layer and then top with the remaining potatoes, ham and onion and drizzle on the remaining sauce.
Cover and bake at 375 for an hour to an hour and a half, depending on how thick cut your potatoes are. I used a thin setting on the mandolin, so my casserole was ready to go in just over an hour. Turn off the heat and let the casserole rest for about 15 minutes in the hot oven to let it set up. Two servings. HA…it’s so good we could have eaten the whole thing in one setting, but it’s probably about 6 – 8 servings.
Happy New Year!
Cream of Mushroom Soupless Ham and Scalloped Potatoes…It’s What’s For Dinner!
A few years ago we took a trip to California to visit our birdwatching/rock and roll music loving/wine and foodie friends Nancy and Neal. They treated us to a great little Turkish restaurant not far from their home. A wonderful family owned and operated small restaurant which Nancy has sadly reported is no longer in business.
We fell in love with their Turkish Fries.
Nancy being the persuasive sort that she is, coerced a pretty good description of the recipe out of the owner and emailed it to me back in January, 2004.
When I realized that I had printed it out and promptly misplaced it, I assumed it would show up eventually, hopefully sooner than later.
I could never find it. About a year ago, I became so obsessed, that I raided every cookbook in my possession and turned all spine side up and shook the dickens out of each hoping the recipe would magically fall out. I emailed Nancy with a ridiculous and desperate request to search her “sent” email folder for the email. Not there.
Several times over the years, I’ve even Googled “Turkish Fries”…nada. Hence, the lame attempt at “clever” for the title of this post. This Turkish tater recipe which has been buried for what seems like centuries has just been discovered, not in an Ark, but in the tombs of my cookbook collection…six years, eight months and one day later. I opened up one of my cookbooks and there it was neatly folded in half, tucked away for safe keeping, nicely preserved in between the pages. Odd, since I’ve opened up that cookbook many times without making the discovery.
I want you to take a look at Nancy’s closing remark in the photo: “Don’t pass this around or I’ll have to report you to the Turkish Tater Police”. Ok, I’m officially not “passing” it around, I’m posting it around. Has the Statute of Limitations run out? Think I’m safe?
Let’s get started.
Hopefully you’ve got a good spice store or an on-line source to find exotic spices because you’ll need to have some Turkish red pepper. I found this amazing Aleppo Pepper at a local spice shop. Moist, oily, pungent, earthy with the addition of a little heat gives this a wonderful flavor on potatoes. The description on the back label even suggests potatoes as a recipient.
Peeling two good-sized Yukon Gold Potatoes, I used my mandolin to cut perfect french fries. I soaked the fries in salted water while proceeding to the next step.
Slice one large sweet onion and saute in olive oil with 1 T. Aleppo pepper, until onion is carmelized, about 20 minutes.
In a cast iron skillet, add about 1/2 cup canola oil. Get the oil hot, add wet potatoes, salt and pepper and fry until all are beautifully browned.
Drain potatoes on paper towel, place in a serving bowl. Toss with carmelized onion/pepper mixture, chopped green onions, adjust with more salt and pepper if needed, and 1 teaspoon cumin. Serves two.
Delicious! Nancy, even thought it’s been years since I’ve had the original dish, I do believe I came pretty close to recreating. A big sigh of relief, the Turkish Fries recipe lives!
They’re What’s for a Great Side Dish.
Tags: breakfast hot dogs, fried potatoes, Ina Garten, Poached Eggs
A few months ago I watched Ina Garten grill up a Sunday breakfast feast and promptly bookmarked her sausage breakfast hotdogs. Served up with some country fried potatoes on a beautiful sunny Memorial Day morning was a perfect holiday treat.
I started out by thinly slicing some potatoes for some good old-fashioned fried potatoes just like my mom used to do. I fried them in a combination of olive oil and bacon fat and with a dusting of salt and pepper and they needed nothing else. Crispy brown on the outside, tender on the inside. Mmm..waaa!
Meanwhile out on the grill were the sizzling spinach and feta flavored chicken sausages waiting to be drizzled with the star of this meal…Ina’s Mustard and Mayo sauce . It’s a luxurious white creamy mayo, sour cream mixture with a hint of tangy mustard. This sauce would make a shoe taste good.
Before I share the recipe, let’s talk about sour cream. A couple of months ago when posting a recipe that included sour cream, I received an email from Cathy over at Noble Pig saying “all sour creams are not created equal”. Hmm…never really thought about it. She continued that she always buys the high quality Tillamook brand. Not having Tillamook available (darn it), I did indeed study sour creams the next time I was at the market. I bought Wallaby brand and the difference between it and the run of the mill product from Safeway was like night and day…and only for about a dollar more. It had a consistency comparable to Greek Yogurt and a creamy richer flavor.
Ok, back to the breakfast, here’s Ina’s recipe.
Ina’s Grilled Chicken Sausage with Mustard Mayo:
Good Quality Chicken Sausages, served on buns like a hot dog and topped with mustard mayo.
1 1/2 cups good mayonnaise
3 Tbs Dijon mustard
1 1/2 Tbs whole-grain mustard
1/3 cup sour cream
1/4 tsp kosher salt
1. Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
Ok, I’m serving it up, do you want your poached egg on your potatoes?
Or on your hot dog?
Ina’s Chicken Sausage Hot Dogs…
They’re What’s For Breakfast.
Tags: crisco, Fried Chicken, gravy, green beans, Potatoes
Fried Chicken, mashed potatoes and gravy with a side of green beans. This is the first meal I ever learned how to prepare.
I know my chicken frying. A third-generation Kansas farm girl, I grew up on my mother’s family recipe for fried chicken. On the farm, my father would kill a chicken, my mother would dress it, cut it up and promptly place it in a large pot of salted water to brine for a coupe of hours. This ended up on our dinner table several times a week during wheat harvest when we had a table full of hired hands helping my father with the farm work. By the way, dinner was the meal served at mid-day, supper was our night-time meal.
The preparation was simple but attention to details important. The right kind of oil at just the right temperature and knowing when to turn the chicken…all were important. Never did we jazz up the breading mixture with things like buttermilk, corn flakes or herbs. And use a deep fryer??? Never. I wouldn’t touch our classic recipe. The results, sweet milk gravy over creamy mashed potatoes and perfectly crunchy fried chicken.
1 whole fryer chicken, cut in pieces. Don’t you dare try to get all healthy on me and remove the skin…it won’t work…don’t bother. After your skin-on chicken pieces have been soaking in salt water for at least an hour…let’s get started with the oil.
I’ve never fried chicken in anything but Crisco. Well, maybe one time I tried olive oil for a healthier version, which didn’t work well at all. As far as I know nothing fries up chicken better than Crisco. I only make fried chicken a couple times a year, so I figure a little Crisco isn’t going to hurt anybody. Is anyone else old enough to remember the television commercial from the 60’s with the little girl in the kitchen exclaiming in that strong southern accent “My mom made fried chicken…and I haalped”? 🙂
There, about three giant heaping tablespoons ought to do it. Make sure to use a large fry pan with deep sides. This time I tried my cast iron skillet. It worked great, but any large fry pan will do. Turn the burner to medium high.
Remove the chicken pieces from the brine and pat dry. While the oil is heating in the pan fill a dinner plate with flour. Mix in about a teaspoon each of salt and pepper.
Dredge each chicken piece on both sides in the flour mixture. As you work, place the pieces in the pan with the oil that has reached approximately 375 degrees. I usually don’t use a thermometer for the oil temperature, I just sprinkle a bit of flour in the pan and if it sizzles I know it’s ready.
In the meantime, turn on the burner under those peeled potatoes you’ve cut up for your mashed potatoes.
Once you have all the chicken pieces situated in the pan, let them fry at a bubbling speed for about 10-15 minutes.
With a fork, take a peek to see if you’ve achieved just the right golden crust. Nope, not ready yet.
I’ve just turned this thigh. Now that’s perfect.
Continue to turn the pieces as they reach that crispness and brown on the other side for another 15 minutes, or so.
After both sides are crunchy and browned, I briefly cover the pan and let everything steam for about 5 minutes only. Any longer will turn that crusty goodness soft. I’m just doing this to make sure the internal meat is cooked through.
Having removed all of the pieces, pay special attention to the two large breast pieces by turning them on their sides for a few minutes. Just want to make sure each side has that crust. Total time to cook a full pan of chicken is about 30-40 minutes.
Before we start the gravy, dip out about 1/2 cup of that starchy water that the potatoes have left behind from boiling.
Now we’re ready to make the gravy.
While the chicken is resting on paper towels, carefully pour off the oil leaving about 3 tablespoons in the fry pan. Make sure you don’t let any of those brown crunchies on the bottom escape the pan. That’s what really makes a gravy flavorful.
With burner on medium low, add an equal amount of flour and stir into a roux. Continue to cook for about 5 minutes, sprinkling in a little more flour if you feel the consistency isn’t thick enough. You’ve got to get this part right because you can’t add any more flour after this step, or you’ll get those undesirable lumps.
Add about a cup of milk. Stirring constantly allow mixture to thicken. Stir in about 1/2 cup of reserved potato water and continue to cook. As it bubbles and thickens add a little milk at a time to achieve that perfect gravy consistency.
Mash those potatoes with some butter and milk and just enough salt and pepper. Serve it up with some green beans that have been tossed with some cooked chopped onion and bacon pieces. Don’t forget to drag the green beans through some of the potatoes and gravy as you’re scooping them up.
I always grab for the thighs…love that dark meat. Are you a white meat or dark meat kinda person?
Fried Chicken, Mashed Potatoes and Gravy,
It’s What’s For a Country “Dinner”.
Tags: Banana Leaf, Dinner, Potatoes, shrimp
I absolutely love this method of cooking potatoes. I learned this trick a few years ago from a Whole Foods grilling demonstration. After a sample of the finished product, I couldn’t get to the produce department fast enough to purchase banana leaves and potatoes. The only place I can find banana leaves right now is at H-Mart in the freezer department.
Banana leaves are used as a kind of wrap in Thai cooking. Banana leaves not only look beautiful, but also lend a subtle aroma and taste when foods are cooked inside them. They can be used for grilling, baking, or steaming foods. While functioning as a wrapping material, they also lend a hint of flavor to your food that is very pleasant.
With our mountains as a backdrop, it gets dark in Denver around 4:30 p.m. these days. I usually use the grill for this recipe, but with our dark days, baking works just fine.
Potatoes in Banana Leaves:
- 1 medium onion, sliced
- 6 medium potatoes peeled and thinly sliced, preferably with a mandolin
- Salt and pepper
- Ementhaler Cheese
- olive oil
- 1 banana leaf (thawed if not fresh)
Lay the banana leaf on a buttered baking sheet. I also sprayed the top of the banana leaf with Pam. Scatter potatoes and onion on the leaf. Toss with a bit of olive oil. Generously add salt and pepper and grated Ementhaler Cheese.
This photo is steamy rather than blurry. When you first open up the packet, the steam and flavor pleasantly hit you right in the face.
I served the potatoes with an easy and delicious shrimp dish that I prepared in advance. I love this recipe.
Shrimp Salad with Lime Zest:
1 cup kosher salt
6 cups cold water
2 1/2 lbs medium shrimp, shelled and deveined
3 Tbs heavy cream
1/2 cup mayonnaise
1 1/2 Tbs fresh lime juice
1 1/2 tsp finely grated lime zest
1/4 cup finely diced celery
2 Tbs finely chopped dill
1 Tbs thinly sliced garlic chives
Salt and freshly ground pepper
1. Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.
2. In a large bowl, dissolve the kosher salt in the water. Add the shrimp and let stand for 30 seconds, then rinse well. Add the shrimp to the boiling water and cook until firm and pink, 2 to 3 minutes. Drain the shrimp and transfer to the ice water to cool. Drain again and pat dry.
3. In a bowl, beat the cream until stiff. Whisk in the mayonnaise, lime juice and zest, and stir in the celery, dill and chives. Add the shrimp and toss well. Season with table salt and pepper and serve.
Make Ahead. The shrimp salad can be refrigerated for up to 5 hours. Serves 4.
For dessert tapioca pudding topped with a sprinkle of fresh grated nutmeg.
How bout them bananas – This meal really is so delicious. The texture and sweet flavor of the potatoes, the fresh creamy flavor of the chilled lime/dill shrimp, and then there’s that tapioca pudding. Who needs summer.
Tags: brunch, Hash, Veal shank
I’m so excited over my ability to even come close to recreating this dish that I feel like I should contact The Denver Post. I can just see the headlines now:
“Highlands Ranch Woman Figures Out How To Copy Oregon Hash Recipe”
This summer in Oregon I ate the most fabulous hash that I’ve ever tasted. Texture was creamy, flavor was soft. It seemed all ingredients were just meant for each other. Impressive. I found this hash proudly displayed on a brunch buffet, next to a Oregon Wild Salmon and Halibut Coulibiac. The chef who was responsible for this dish is Angie Roberts, BOKA Kitchen and Bar in Seattle.
I have no recipe, so after analyzing the Oregon offering, here’s what I think happened.
- 1/2 cup extra virgin olive oil
- 1 leek, minced
- 3 medium carrots, peeled and minced
- 2 ribs celery, minced
- 1 yellow bell pepper, small chop
- 2 sprigs fresh rosemary, leaves removed, rough chop
- 2 leaves fresh sage, rough chop
- 1 2 inch strip lemon peel
- 1 cup tomato sauce
- 1 cup beef stock
- 2 good-sized veal shanks
- Salt and pepper
- 1/2 cup flour
- 3 medium sweet potatoes, peeled and cut into two inch pieces
- 4-5 medium red potatoes, peeled and cut into two inch pieces
- 3 T. fresh cilantro, rough chopped
- 2 green onions, thinly sliced to garnish
1. Preheat oven to 350. Heat 1/4 cup of the oil (I actually used bacon fat because I made bacon/lettuce/tomato sandwiches for breakfast) in a large heavy pot with cover over medium heat, add leeks, carrots, celery, bell pepper, rosemary and sage and cook, stirring until vegetables are golden brown, about 15 minutes. Stir in lemon peel, tomato sauce and stock. Remove from heat and set aside.
2. Meanwhile, generously season veal shanks with salt and pepper, then dredge in flour until lightly coated. Shake off excess flour. Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side. Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about two hours.
After one hour of cooking, add red potatoes to the shank pot. Salt and sprinkle with more beef broth. After 1 and 1/2 hours add cubed sweet potatoes and chopped cilantro over top of all. So, white potatoes are cooking for one hour and sweet potatoes for around 30 minutes. Don’t let the sweet potatoes over-cook, we don’t want them mushy.
At two hours remove from oven. Shred veal from bone and add meat back into the vegetables. Gently stir. Sprinkle with cilantro and green onion and serve.
Wonderful. The difference is that the Oregon recipe used pork shank. I can’t find any pork shank that isn’t smoked, so used veal. The original recipe called for cilantro pesto. I just sprinkled fresh cilantro over the top.
Since I prepared this for dinner as opposed to brunch, I served with a spinach and strawberry salad and a plate of mixed olives, heirloom tomatoes and fresh roasted Colorado golden beets sprinkled with some fresh dill. I look forward to serving this hash for guests at a brunch. I have found a recipe for the Coulibiac, serve with some fresh blackberries or strawberries and you have a fabulously inspired Oregon brunch.