Category: POTATOES

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD – a review

Because of the flu epidemic and my risk of infection still, I have been staying home and this week I ordered from both Hello Fresh and Home Chef for meals. I always make their recipes the way they are written the first time with the exception of allergy ingredients like the mustard in this one. I split the ingredients and did the mustard version for hubby and NOT for me since I’m deadly allergic.

All in all, this was a fantastic recipe! I’m not normally fond of rosemary and will try it with tarragon the next time. I will probably use a spring mix instead of arugula also. The arugula is just a bit bitter for my tastes and since I no longer have any “EMPTY” bites, I want to make them ALL count. If it’s out of season, I believe the blood orange can be substituted for ANY sweet citrus.

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD serves 2
2 duck breasts, 6 ounces each, scored criss cross on the fat side
3/4 pound fingerling potatoes, washed and halved lengthwise
several sprigs FRESH rosemary, leaves picked from stems (discard stems)
2 cloves garlic, minced
1 blood orange, zested (reserve), peeled and sliced crosswise into rounds
2 ounces arugula (a handful)
2 tablespoons PURE maple syrup
1 tablespoon whole grain mustard
Fresh ground salt and pepper, to taste
Avocado oil

  • Place potatoes in a large pot covered in salted water by 1 inch.
  • Bring to a boil and cook 15 minutes or until easily pierced with a fork.
  • Drain thoroughly. Return drained potatoes to pan. Set aside.
  • While potatoes are cooking, pat duck dry with paper towel.
  • Generously season duck with salt and pepper.
  • Place skin side down in skillet over medium heat, cooking 12-15 minutes until most fat has rendered and skin is crisp. (Lower heat if skin is beginning to burn)
  • Pour off and reserve the fat as it renders.
  • Roughly chop rosemary leaves until you have 1 tablespoon.
  • Return potatoes to medium high heat.
  • Add just enough of the rendered duck fat to the pan to coat the bottom.
  • Add 2 teaspoons of the rosemary, cooking and tossing until potatoes are crisped and browned.
  • Add garlic and cook until fragrant a few minutes more.
  • Season with salt and pepper. Remove from heat.
  • Combine the maple syrup, 1 teaspoon of mustard, orange zest and remaining chopped rosemary in a small bowl.
  • When duck is crisped, flip the duck over.
  • Spoon maple syrup mixture over duck and cook until duck reaches desired doneness, 2-5 minutes.
  • Remove duck from pan and set aside to rest.
  • Pour remaining sauce from pan into a small bowl.
  • In a salad bowl toss together the arugula, orange rounds and drizzle with avocado oil and 1 teaspoon of the mustard.
  • Season with salt and pepper.
  • Stir 1 teaspoon of the mustard into the reserved sauce from the pan along with any pan juices.
  • Slice duck crosswise.
  • Plate duck, potatoes and salad.
  • Drizzle sauce over duck.
  • Serve immediately.

POTATO SOUFFLE

For company dinner these make a great impression served as individual dishes.  They also looked like you worked all day making them even though they are really simple!

POTATO SOUFFLES
1 tablespoon butter, melted
2 tablespoons grated Parmesan
8 ounce russet potato, peeled and cubed
1/4 cup creme fraiche
4 tablespoons unsalted butter
1 small clove garlic, minced
1 teaspoon minced fresh flat leaf parsley
Generous amount of Fresh ground salt and black pepper, to taste
2 eggs, separated
pinch cream of tartar

  • Preheat oven to 375°.
  • Using a pastry brush coat the inside of 2 12 ounce ramekins with 1 tablespoon butter.
  • Sprinkle 1 tablespoon of Parmesan in each.
  • In a pot of salted boiling water cook potato until fork tender.
  • Drain potatoes in colander and then return to empty pan to cook off any excess moisture for 30 seconds or so.
  • Using a ricer mash potatoes into a medium mixing bowl.
  • Add unsalted butter and creme fraiche, mixing until well blended.
  • Stir in parsley, salt, pepper and egg yolks.
  • Beat egg whites until foamy
  • Add cream of tartar and beat until stiff peaks form.
  • Add egg whites to potato mixture in 2 batches, combining JUST until there are no streaks.
  • Divide potato mixture between the ramekins.
  • Bake 30-35 minutes until tops are puffed and golden.

 

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SAUERBRATEN (GERMAN POT ROAST) & POTATO PANCAKES with HOMEMADE APPLESAUCE

Years and years ago when people still went to brick and mortar book stores, I found this great old cookbook that had many great German recipes. All these years later I have donated the cookbook, but still have the recipes I fell in love with, Sauerbraten and Potato pancakes with homemade applesauce and sour cream. As time went on I made a few changes to enhance the recipes to our tastes, but all in all they are the same tried and true recipes.  THIS IS A RECIPE THAT TAKES 5 DAYS TO MAKE so plan ahead.

SAUERBRATEN
1 3-5 pound chuck roast
2 cups red wine (optional can be replaced by beef broth)
1 1⁄2 cups apple cider vinegar
2 cups beef broth
1 1/2 cups water
1 LARGE shallot, thinly sliced
1 medium red onion, thinly sliced
1 Vidalia onion, thinly sliced
2 large carrots, thinly sliced
2 stalks celery (leaves included), thinly sliced*
1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
4 tablespoon unsalted butter
4 slices bacon, finely chopped
3 tablespoons Wonder flour
1/4 cup sugar
1⁄2 cup golden raisins
6-10 gingersnaps, crumbled
Juice of 1 small lemon
2 tablespoons chopped parsley
Kosher salt, to taste

  • Season beef liberally with salt.
  • Bring wine, vinegar, shallots, onions, celery, carrots, bouquet garni, beef broth and water to a boil in a large saucepan.
  • Cool slightly and pour over beef. Cover and refrigerate, turning** once or twice a day, for 5 days.
  • NOTE: **A large tupperware marinader is a god send for this. You never have to touch the meat or make a mess turning it. SERIOUS NOTE:** After pouring the brine over the meat, allow it to cool for 30 minutes!  ESPECIALLY if using Tupperware products.  If you don’t the seal will more than likely leak and you might make a mess the first time you flip it (like I did the first time I made this).

  • Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) You can also at this time based on your tastes replace a portion of the marinade with beef broth.  If I have used a BOLD red wine, I will often do this to soften the flavor and enhance the sourness of the vinegar.
  • Heat 2 tablespoons butter  in an 8-qt. Dutch oven over medium-high heat.
  • Add bacon and cook until bacon renders its fat, about 10 minutes. Transfer bacon to a paper towel lined plate; set aside.

  • Add beef; cook, turning, until browned all over, about 25 minutes.***  Transfer to a plate; set aside.
  • Preheat oven to 325°.
  • Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes.
  • Return beef to pot with reserved marinade and sachet; boil.
  • Cover; bake until beef is very tender, about 2 1⁄2 hours.
  • Transfer beef to a saran wrap lined cutting board.****
  • Wrap and roll beef in saran to a uniform size. Set aside.****
  • Pour sauce through a fine strainer into a bowl.
  • Return pot to medium-high heat; add remaining butter.
  • Add flour and sugar, whisking constantly, until lightly browned, about 5 minutes.
  • Add sauce, raisins, gingersnaps and lemon juice, bringing to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. (***If you refrigerated your meat for slicing later in the earlier step, you can add the slices in at this point for reheating).
  • Slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.

NOTE:*  I like to use the hearts.

FYI NOTE***: Browning will take longer because of the vinegar in the marinade. Also if you used the full amount of wine, your meat will appear quite dark.

NOTE****: This step gives you uniform size pieces.  You can also refrigerate the meat at this step and prepare gravy later.

POTATO PANCAKES
3+ cups peeled, grated and squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon fresh ground salt
1/2 teaspoon fresh ground pepper
1 cup buttermilk
1 LARGE egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

NOTE:*  I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

HOMEMADE APPLE SAUCE
5 large Apples (I like Pink Lady, Honey Crisp or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

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PAN SEARED BARRAMUNDI (AUSTRALIAN SEA BASS), GARLIC MASHED POTATOES & PAN ROASTED CORN

This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix.  Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.

PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO

TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste

  • Mix all 6 ingredients together until well blended.
  • Chill several hours before serving.

GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste

  • Bring a small pot of salted water to a boil.
  • Add the potatoes and garlic.
  • Cook about 15 minutes until fork tender.
  • Drain in a colander.
  • Place butter in bottom of still warm pan.
  • Rice potatoes over the butter.
  • Add heavy cream and stir together until smooth.
  • Salt and pepper to taste.

PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste

  • Cut the corn off the cobs.
  • Over medium high heat melt butter and GHEE.
  • Add onions, cooking a couple minutes until beginning to soften.
  • Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
  • Add apple cider vinegar and dill, stirring to mix.
  • Salt and pepper to taste.

BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper and paprika.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with tartar sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.

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CRY BABY BURGERS

We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites. Make sure you start the potatoes before grilling the burgers.

CRY BABY BURGERS
1 pound ground chuck
sea salt and fresh ground black pepper to taste
1 small can jalapenos, drained and chopped (save a small amount for the mayo)
1 small can green chiles, drained and chopped
1 tablespoon Worcestershire sauce
2 slices pepper jack cheese
jalapeno mayo (small amount of minced jalapenos whisked into mayo)
caramelized onions – 1 small Vidalia onion, thinly sliced

  • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
  • Form into patties and refrigerate for several hours.
  • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
  • Sear and brown patties, turning frequently until cooked through.
  • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
  • When burgers are done, top with cheese, mayonnaise and caramelized onions.
  • Enjoy!

ROASTED PAPRIKA POTATOES
2 pounds baby red potatoes
sea salt and fresh ground black pepper
Hungarian paprika
1/4 cup melted butter

  • Scrub potatoes.
  • Boil for 10-15 minutes.
  • Drain the potatoes until cool enough to handle.
  • Preheat oven to 400 degrees.
  • Spray a 9×9 shallow baking dish with PURE.
  • Place potatoes on bottom in an even layer.
  • Smash each potato slightly.
  • Evenly sprinkle with salt, pepper and paprika to taste.
  • Pour melted butter evenly over top.
  • Bake 30 minutes until crunchy and bubbling.

BAKED OMELETS aka CRUSTLESS QUICHE & PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I then assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.
I broke down this recipe to a per person portion so you can make as few or as many as you want easily.

BAKED OMELETS aka CRUSTLESS QUICHE BASIC EGG MIXTURE per person

2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste**

  • Preheat oven to 375°.
  • Spray ramekins with non-stick cooking spray.
  • Fill bottom with your favorites.
  • Whisk together the eggs, sour cream and milk.
  • Pour over fillings.
  • Bake 30 minutes or until cooked through.
  • Let sit 5 minutes.
  • Invert onto plate and enjoy.

**I usually use bacon, mushrooms, sliced green onions, red onions, cheddar, swiss and tomato.

NOTE: When using meats, make sure they are pre-cooked.

PAPRIKA CHEESE HASH BROWNS

4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

  • Melt butter in a large skillet* over medium high heat.
  • Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
  • Brown well.
  • Sprinkle cheese over top and fold in.

NOTE: Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

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BUFFALO CHICKEN & POTATOES

WHY IT WORKS: This recipe works because it is simple, week night friendly, flavor packed and PURE comfort food. It also makes a great addition to a backyard BBQ or church pot luck supper.

BUFFALO CHICKEN & POTATOES
1 1/2 pounds boneless, skinless chicken breast or tenders, cut into 1 inch strips
1/3 cup Frank’s Original Hot Sauce
6 cups diced hash brown potatoes, thawed*
1 cup ranch dressing
1/2 cup shredded cheddar cheese
1 can cream of celery soup
1/2 cup seasoned Panko crumbs**
2 tablespoons butter, melted and cooled
1 bunch green onions, sliced

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick spray.
  • In a mixing bowl combine the chicken strips and hot sauce, tossing to coat well.
  • In a LARGE mixing bowl whisk together the undiluted soup and ranch dressing.
  • Fold potatoes into the soup mixture.
  • Spoon potato mixture into baking dish.
  • Arrange chicken pieces in a single layer on top of potatoes, drizzling any excess sauce evenly over top.
  • Evenly top with grated cheese.
  • In a small bowl combine Panko Crumbs and butter until a coarse mixture.
  • Sprinkle Panko crumbs mixture over chicken pieces.
  • Cover and bake 30 minutes.
  • Uncover and bake 20 minutes more or until potatoes are tender and chicken is cooked through.
  • Top with green onions.
  • Cool slightly and serve warm.

NOTE 1: * The original recipe called for a southwestern style hash browns.  Tater tots in a single layer work in a pinch also, but make sure everything is COMPLETELY thawed and drained of all moisture.

NOTE 2: ** The original recipe called for corn flakes crumbs.

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HAWAIIAN MEATLOAF & LEMON BUTTER POTATOES

This started out as Carol Faye’s Meatloaf from the Loveless Cafe in Nashville, Tennessee which I can no longer find on their menu, but it is in Southern Living’s Off the Eaten Path.  Unfortunately, or fortunately, we ended up with an entirely different recipe and hubby absolutely loved it so it’s a keeper!HAWAIIAN MEATLOAF
1 1/4 pounds ground round
1/3 cup minced Vidalia onion
1 large clove black garlic, smashed
1 teaspoon avocado oil
1 medium egg
1/4 cup Country Bob’s special sauce
1/4 + 1/2 cup King’s Hawaiian original BBQ sauce
1 teaspoon garlic powder
1/2 cup quick cooking oats
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground sea salt

  • Preheat oven to 350°.
  • Using your hands mix all the ingredients except the last 1/2 cup of BBQ sauce. Mix only until all ingredients are well incorporated.
  • Mold into small loaf pan .
  • Bake for 45 minutes or starting to crisp on the edges.
  • Pour remaining BBQ sauce over meatloaf and bake 5 minutes more.

LEMON BUTTER POTATOES
2 pounds small new potatoes
1/4 cup butter, melted
Juice of 1 lemon
1+ teaspoon fresh chopped parsley
fresh ground sea salt, to taste
fresh ground black pepper, to taste
1 cup chicken broth

  • Wash and remove any blemishes from potatoes.
  • Add chicken broth to sauce pan and add 2 cups water.
  • Add potatoes and bring to a slow boil, cooking until potatoes are just fork tender, about 10 minutes.
  • Gently drain potatoes in colander.
  • Add butter, lemon juice, salt, pepper and parsley to mixing bowl.
  • Add potatoes and gently toss to coat.

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MELTIN YOUR MOUTH BEEF TENDERLOIN, HORSERADISH POTATOES, HOMESTYLE GREEN BEAN CASSEROLE & HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN

3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  •  Preheat oven to 350˚.
  • Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
  • Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
  • Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
  • Bake in preheated oven for 10 minutes.
  • Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
  • Baste every 10-15 minutes for even flavor distribution.
  • Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES

4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

  • Preheat oven to 350˚.
  • Spray a 2 quart baking dish with PURE.
  • In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
  • Drain potatoes.
  • In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
  • Beat on medium speed until largest off chunks are smooth.
  • Add egg and horseradish mixing until smooth.
  • Spread into baking dish.
  • Melt remaining butter and drizzle over potatoes.
  • Bake 25 minutes or until heated through.
  • Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE

1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

  • Preheat oven to 350˚.
  • In a small saucepan melt 3 tablespoons butter.
  • Whisk in flour until golden.
  • Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
  • Stir in dressing mix and pepper. Set aside.
  • In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
  • Combine green beans with half of the garlic onion mixture.
  • Fold in white sauce to the green beans.
  • Pour into your prepared baking dish.
  • Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
  • Bake uncovered 30 minutes.

HERB BUTTER

1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM and ALL the FIXIN’s

So we changed our mind and stayed home for Easter dinner. We decided it’s just too busy around here and we didn’t want to fight the crowds.  Fortunately, we decided on Wednesday night so I was able to shop on Thursday and NOT fight the crowds in the markets.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM
1 spiral sliced ham 8-10 pounds
1 jar pineapple preserves
1/2 cup minced carrot tops
2 cups brown sugar

  • Add the ham to the slow cooker, trimming off the bottom as needed to fit it into the slow cooker Add the trimmed fat pieces around the ham in the slow cooker.  They will help keep the moisture level up.
  • Whisk together preserves and minced carrot tops.
  • Spread glaze on ham.
  • Cover with the brown sugar.
  • Cook on low for 2-3 hours.
  • Cover with a light covering of brown sugar and serve.

ROASTED CARROTS AND ASPARAGUS with BERNAISE SAUCE
3 large carrots, sliced thinly and diagonally
3-4 stalks asparagus, per person, trimmed and cut into pieces
2 tablespoons butter
salt and pepper, to taste
1 batch Bernaise sauce

  • Bring a double boiler of water to a boil.
  • Add butter, salt and pepper to water.
  • Add carrots and asparagus to vegetable steamer.
  • Cover and steam 15-20 minutes until crisp tender.
  • Top with sauce and serve immediately.

BERNAISE SAUCE
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
Juice of 1 large fresh lemon
1 tablespoon finely chopped fresh tarragon

  • Melt 1 tablespoon butter in a small saucepan over medium heat.
  • Add shallots and a pinch of salt and pepper; stir to coat.
  • Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
  • Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  • Transfer shallot reduction to a small bowl and let cool completely.
  • Meanwhile, fill a blender with hot water to warm it; set aside.
  • Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
  • Transfer butter to a measuring cup.
  • Drain blender and dry well.
  • Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
  • Purée mixture until smooth.
  • With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Blend until smooth and creamy, 2-3 minutes.
  • Pour sauce into a medium bowl stirring in shallot reduction and tarragon.
  • Season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature. I prefer fresh if your time allows.


POTATOES AU GRATIN
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

  • Preheat oven to 350°.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Dessert was a recent inspiration from a new restaurant.  Tony Mandola’s Gulf Coast Kitchen is a fantastic place.  We had the BEST waiter who made our meal so enjoyable while he treated us to dessert and the history of two restaurant families (Carrabas Italian Grill and Ninfas Mexican Cantina) melding together to create this restaurant. I couldn’t find a recipe so I kind of made it up as I went and came VERY close.

BANANA KEY LIME PIE

1 large firm banana, sliced thin
1/4 cup Malibu rum
1 graham cracker crumb crust
14 ounce can Eagle sweetened condensed milk
3 egg yolks + 2 tablespoons sugar
1/2 cup Key Lime Juice

  • Preheat oven to 350°.
  • Soak banana slices in rum.
  • Pat banana slices dry.
  • Combine milk, egg yolks, sugar and lime juice, beating until smooth like custard.
  • Layer banana slices in a layer on top of graham cracker crust.
  • Top with custard and bake 12-15 minutes until JUST barely set.
  • Cool 10 minutes.
  • Move to refrigerator, chilling several hours before serving.
  • Top with whipped cream.

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CHICKEN FRIED CHICKEN with PEPPERED GRAVY and FAMILY FAVORITE MASHED POTATOES

I included two pictures.  The top picture was last night using thinner chicken steaks and the bottom picture is an older one using thicker steaks.  Both, are great with this recipe. I’ve update the recipe to make a crisper coating.
CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1/2 cup Wondra
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/2 cup Panko crumbs
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a shallow pan mix together the flour, salt and pepper.
  • In another shallow pan whisk eggs until well blended.
  • In another shallow pan add Panko crumbs.
  • One at a time, dredge each chicken breast in flour mixture, then egg mixture and then Panko crumbs.
  • Add to sizzling butter.
  • Cook 4-6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

PAN SEARED CHICKEN with CHILE LIME GRAVY & THREE CHEESE BLOOMING POTATO

I’ve been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list.  I was so happy when Nadiya won The Great British Baking Show this year!  She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting.  I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.

It was an episode of Junk Food Flip that inspired this dish for us.  Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.

I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too – only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.

PAN SEARED CHICKEN with CHILE LIME GRAVY 
          & THREE CHEESE BLOOMING POTATO & SWEET and SOUR TOMATOES

4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank’s Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**

  • Whisk together the flours in a shallow dish for dredging.
  • Whisk egg whites and Frank’s Chile Lime Hot Sauce in another shallow dish.
  • Heat pan with butter or oil over medium high.
  • Pat dry chicken breasts.
  • Generously salt and pepper each breast.
  • Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
  • Place chicken in heated pan searing the first side for about 5 minutes.
  • Turn chicken and sear other side until cooked through.

CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream

  • Melt butter over medium high heat.
  • Whisk in rice flour until smooth and golden.
  • Add chicken broth and green chile sauce alternately, whisking until well blended.
  • Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
  • Add heavy cream whisking until well blended and smooth.

BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
avocado oil
butter
salt and pepper
grated medium cheddar
grated Parmesan
grated smoke Gruyere

  • Preheat oven to 425°.
  • Cut the top off of the potatoes.
  • Use a small, thin, flexible knife to cut rings around the inside of the potato.
  • Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
  • Carefully flip the potato back over and place in baking dish.
  • Brush the whole potato with avocado oil and sprinkle with sea salt.
  • Bake for 30 minutes of baking. 
  • Pour melted butter into potatoes and brush all around the top.
  • Sprinkle with more sea salt. Return to the oven for an additional 30 minutes. 
  • Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.

SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar

  • Toss tomatoes with all the ingredients.
  • Chill.
  • Enjoy.

NOTE: **I use a copper non-stick pan and don’t need much oil at all so adjust for your cooking pan.