ROSEMARY-PEPPER ROAST BEEF WITH BUTTER POTATOES

Rosemary_Pepper_Roast_Beef

 

Ingredients

2 pounds new or other small potatoes

1/4 cup (1/2 stick) butter, melted

2 tablespoons black or mixed peppercorns

1 tablespoon kosher salt

1/4 cup fresh rosemary leaves

1/4 cup olive oil

4- to 5-pound top sirloin roast (also called top butt or spoon roast), trimmed and tied

1/2 cup white wine

1 tablespoon lemon juice

 

Directions

Heat the oven to 400 F.

In a 9-by-14-inch metal (stovetop-safe) roasting pan, combine the potatoes and melted butter. Toss to coat, then arrange in a single layer. Set aside.

In a mini food processor or blender, combine the peppercorns, salt and rosemary. Process until well chopped but not pureed. Transfer to a small bowl and stir in the olive oil. Slather the mixture thickly over the entire roast. Set the roast over the potatoes, then cover with foil and roast for 20 minutes. Remove the foil and continue roasting for another 45 minutes. Reduce the oven to 350 F and roast for another 45 minutes, or until the meat reaches 120 F at the center.

Use tongs to transfer the roast to a serving platter. Cover with foil, then with several kitchen towels to stay warm.

Set the roasting pan with the potatoes over 1 or 2 burners on medium heat on the stovetop. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens, about 3 minutes. Stir in the lemon juice. Slice the roast thinly, serve with the potatoes. Spoon the pan sauce over the potatoes.

 

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SKILLET-GLAZED SPICY SWEET POTATOES

October 26, 2015 PHOTO; FOR USE WITH AP LIFESTYLES

Ingredients

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne

Kosher salt

1 1/2 pounds sweet potatoes, peeled, halved or quartered lengthwise, and sliced crosswise 1/3 inch thick

2 tablespoons butter, cut into pieces

1 tablespoon brown sugar

2 teaspoons lemon juice

Directions

In a 12-inch skillet over medium-high, whisk together 1 1/2 cups water, the cumin, paprika, cayenne and about 1 teaspoon of salt. Add the potatoes, then cover the skillet and bring the liquid to a boil. When it boils, reduce the heat to a simmer and cook the potatoes, covered, for 3 to 5 minutes. Remove the lid and prick the potatoes with a paring knife. If they are almost tender, remove the lid and increase the temperature so that the liquid boils. If they are not almost tender, cover the potatoes and cook, covered, for another minute or so, then remove the lid.

Boil the liquid until it only comes up the side of the skillet about 1/4 inch. Add the butter, brown sugar and lemon juice, then simmer, stirring gently, until the liquid is reduced to a glaze. Season with salt and serve immediately.

 

Cod with Potato and Chorizo

roast-cod-with-chorozo

Ingredients

2 Tbsp Chopped Salted, Roasted Pumpkin Seeds

1 Tbsp Chopped Fresh Chives

½ tsp Finely Grated Lime Zest

1 Tbsp Fresh Lime Juice

½ Stick Butter at room temperature

1 ½ lbs Fingerling Potatoes

2 ounces Dried Spanish Chorizo, casings removed and chopped

2 Tbsp Olive Oil

2 Tbsp Vegetable Oil

4-Six ounce Skinless Cod Fillets

Basil

Salt and Pepper to Taste

Directions

Preheat oven to 400 degrees F.

Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl.  Season the mixture with salt and pepper.  Transfer to parchment paper and roll into a log.  Cover and chill.

On a cookie sheet lined with parchment paper or foil, spread the potatoes and chorizo evenly.  Drizzle with olive oil and season with salt and pepper.  Bake in preheated oven until potatoes are tender.

Heat vegetable oil in a large skillet over medium high heat.  Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes.  Turn the cod over and cook through, about 2 minutes.  Top with pumpkin seed butter and allow it to melt.  Garnish with Basil.  Serve on top of potatoes.  Spoon melted butter over all.

Sour Cream and Bacon Potato Salad

potato-salad

Ingredients

For the marinade

4 oz olive oil

2 oz bacon drippings

2 oz cider vinegar

Herbs of your choice – I used 6 basil leaves, 1 sprig of fresh rosemary and about 2 Tbsp of fresh thyme; all chopped.

½ tsp garlic salt

For the Potato Salad

4 pounds small Red potatoes

4 large eggs, hard boiled. Separate yolks from whites and chop whites.

8 oz bacon, cooked to a crisp and crumbled (Be sure to reserve some bacon drippings for the marinade above)

½ bunch green onion, chopped

¾ cup mayonnaise

¾ cup sour cream (in a pinch I’ve used Greek yogurt)

3 Tbsp Dijon mustard

Salt and Pepper for seasoning

For Garnish

Chopped green onion and crumbled bacon (optional)

Directions 

To Make the Marinade

Combine the bacon fat, olive oil, vinegar, herbs and garlic salt in a small food processor or shaker jar and combine well.

Season with pepper to taste.

To Make the Potato Salad

Clean (but do not peel) the potatoes and cut into 1″ cubes. Immerse in salted water. Bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.

Remove from heat, drain and place back into pot.

Add the marinade and stir gently to cover all of the potatoes; refrigerate for at least one-half hour.

Mash egg yolks finely with a fork in a medium size bowl. Make the dressing by combining the yolks with the mayonnaise, sour cream and Dijon mustard; mix with a whisk and season with salt and pepper.

Add dressing, chopped egg whites, bacon and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.

Refrigerate for a minimum of one hour before serving; best if made ahead and refrigerated overnight.

Garnish before serving with green onion and bacon bits.

EASTER HAM & POTATO SKILLET

Ham-and-Potato-Skillet

 

Ingredients

1 lb sliced ham

1 tbsp margarine

1 tbsp brown sugar

101/2 ounces cream of mushroom soup

2/3 cup evaporated milk

1/3 cup water

1/4 cup onion (chopped)

1/2 tsp salt

1/8 tsp pepper

3 cups potatoes (thinly sliced)

1 cup sliced raw carrots

Directions

In 10″ skillet brown ham in butter and brown sugar. Remove ham and pour off the fat.  Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.  Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don’t stick.  Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.

EASTER DINNER SCALLOPED POTATOES

 

 FNM040111_009

Ingredients

6 sliced potatoes

1 chopped onion

¾ cup grated cheese

2 tsp. salt

Pepper

3 tbsp butter

2 tbsp flour

2 cups hot milk

Directions

Melt the butter in a sauce pan.  Add flour, salt, and pepper, and stir smooth. Slowly add in the hot milk while stirring constantly. On thickening, melt the grated cheese into the sauce. Place layers of the sliced potatoes, cheese sauce, and onions into a buttered baking dish or casserole.   Repeat until all ingredients have been used. Bake for 60 minutes at a temperature of 350 degrees Fahrenheit.

Potato Chips Home Made

Home Made Potato Chips

Ingredients

6 or more medium lg. potatoes

Oil or fat for deep frying

Salt

Preparation

Wash and peel the potatoes. Slice very thin.

An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Shaking them in a towel to dry.

Fry in hot oil at 375 degrees F. until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.

Beef Stew That Will Stick to Your Ribs

Food52

 

Ingredients

5-5.5pounds beef stewing meat, cut into 2-3 inch pieces

Salt & pepper

1/3cup mixed olive and canola oil

2 leeks, washed well and cut thinly

1 large onion, diced

8 cloves garlic, minced

2 carrots, diced

4 celery ribs, diced

4ounces white mushrooms, roughly chopped

1/4cup tomato paste

1/2cup red wine vinegar

4 cups beef broth

1 cup canned whole tomatoes with juices

1 1/2teaspoons salt

3 bay leaves

3/4teaspoon dried thyme

1/3cup chopped parsley

Directions

Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.

Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.

Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.

When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving.

Mix in half of the parsley and garnish with the rest.

Pot Luck Ham and Scalloped Potatoes

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Ingredients

3 Cups cooked and chopped ham

2 Cups Monterey Jack cheese, shredded

1 Cup Parmesan Cheese, shredded

1 ½ Cups Heavy Cream

1 ½ Cups Milk

2 Pounds Russet Potatoes, scrubbed

1 Onion, chopped

1/3 Cup Flour

4 Tablespoons unsalted Butter

Salt & Pepper to taste

Directions

Melt butter in pan adding chopped onions and cook for a few minutes until onions are soft.

Sprinkle flour over onions stirring and cooking until all are golden brown.

Add heavy cream and milk whisking until well mixed continuing to whisk until it has reduced to a thick sauce.  Remove from stove.

Peel (if desired) and either slice potatoes very thin or use a mandolin – I use a mandolin. Place in a bowl of cold water.

Drain water from potatoes and then place on paper towels to take excess water out.

Butter a 9×13 or two 9×9 pans thoroughly.

Put half the potatoes in the bottom of the pan.

Spread out half the chopped ham on top of potatoes.

Pour in half the sauce and try to spread it around a bit.

Sprinkle half the Monterey Jack cheese on top.

Then follow with another layer of potatoes, ham, sauce, Monterey Jack cheese finally sprinkling the Cup of Parmesan cheese on top of that.

Cover with foil and bake for 40 minutes in a pre-heated 375F oven.

Remove foil and bake for another 30 minutes allowing cheese to brown.

Set dish out of oven, loosely recover with the foil and allow it to sit for about 10 minutes and then serve.

MOCK TWICE BAKED POTATOES

mock_twice_baked_potatoes

Ingredients

20 ounces frozen cauliflower

1/2 cup sour cream

2 ounces cream cheese, cut up

4 tablespoons butter, divided

2 cups cheddar cheese, divided

6 slices bacon, fried and crumbled, divided

1 teaspoon dry minced onion

1 1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on HIGH 7 minutes. Stir and cook another 7 minutes. Let stand 2 minutes. Place in a colander and blot with paper towels to absorb as much moisture as possible.

Place the cauliflower in a food processor with the chopping blade inserted. Add the sour cream, cream cheese, half of the butter, half the cheese, half the bacon, the onion flakes, salt and pepper to processor. Process until desired smoothness.

Butter the same casserole used for cooking the cauliflower and pour the cauliflower mixture in. Top with the remaining butter, cheese and bacon bits. Bake uncovered 25 minutes at 400º or until lightly browned.

Makes about 6 servings Freezing not recommended

Per Serving: 278 Calories; 25g Fat; 10g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs