Herb Roasted Baby Potatoes

So, remember Saint Paddy's day a few weeks ago where I promised you those roasted potatoes?  Apparently some of you are a shake impatient, and can't wait so here you go.  Although I don't eat them much, I do love potatoes.  You can do any most anything with them.  They're kind of like a blank food canvas you can flavor however you want.  Of course the best things are the simplest.  This is actually a recipe I used to use for banquets I learned form a Frenchman (BLASPHEMY?!?!?!, No)  who cooked very simply and very cleanly.   This recipe will serve 6:

3/4 lb, small red potatoes

About as simple as delicious can get.

3/4 lb small yukon gold or white potatoes (either or)
1 tsp. chopped sage
1 tsp. chopped thyme
2 tbsp. chopped parsley
3 unpeeled garlic cloves
1 tbsp soft whole butter
Salt and pepper for seasoning
Olive oil for tossing

1.  Preheat your oven to 400, then quarter up those potatoes.  Leave them them in a bowl of water so they don't oxidize.

2.  when you're ready to cook the potatoes, strain them, then drop them over a towel and pat them dry.  Try to get as much water off of them as you can.

3.  In another bowl, combine the herbs, garlic cloves, potatoes, and some olive oil, and season with Salt and pepper.  Toss these well.  You want just enough oil to coat the potatoes.

4.  Lay your potatoes out on a cookie tray or sheet pan, lined with parchment paper or foil.  (You'll thank me later).  Set you oven timer for 10 minutes, and pop them 'tater's in the oven.

5.  After 10 minutes, toss the potatoes.  I use a heat proof rubber spatula and just rune them gently.  Now these go back in for 15 minutes.

6.  Turn them again and put back in for another 15 minutes.  After this 15 mintues, they shoudl be done.  If they're not?  No problem, but them back in. when they are ready, season with a little but more salt and pepper, and toss them whole butter into them.

Simple right?  This is one of my favorite recipes.  If you don't have the 45-60 minuets it takes to roast these, you can always cook them half way and the finish them the next day.  My favorite thing to do with this recipe is take those garlic cloves and squeeze the out over the potatoes.  It adds another flavor dimension to the garlicky int that's already permeated through the potatoes.

Happy Eating,

  The Doctor

Rosemary Mashed Sweet Potatoes and Caramelized Shallots

I love sweet potatoes,  but I hate it when people over sweeten them with sugar and coconut and put marshmallows over them.  For the love of all that is culinary, there is so much more you can do with these versatile tubers than just cover them up with sugar.  They're naturally sweet themselves, and are a nutritional powerhouse.  They have tons of vitamins and minerals, and much less carbohydrates than a regular potato.  If you happen to belong to a co-op, you're also about to start getting a ton of these because the winter is ending.  This recipe is a nice alternative to what people are used to and still manages to hold some familiar flavors.  This recipe servers 4.

How 'bout that for a side of sweets, eh?

2 large sweet potatoes (about 2 lbs)
2 large shallots, sliced thin
2 tbsp honey
2 tbsp butter, room temperature
Salt and Pepper to taste
2 tbsp sour cream or heavy cream
1 tbsp. rosemary, chopped
Olive oil for cooking
1 tbsp. sherry vinegar
1/4 sherry wine.



1.  First step, Heat that oven up to 350, and throw your sweet potatoes in until they're done.  How long???? Well, I can't answer that, because I don't know how big your sweet potatoes are.  Some take 40 minutes, some take a couple hours.  You want them to be soft is the key.  You can also do these a day ahead and just let them cool over night.  You can just give them a quick nuke when you want to heat th em up, make the puree (I'm getting' to it) then heat it up in a saute pan.

2.  When the sweet potatoes are done and cooled enough to handle, just peel the skin off.  This should be pretty easy.  At this point you can either choose to use a masher or a food processor.  If you want this super smooth (and you're showing off) use the food processor.

3.  Once you have everything smooth, or fully mashed add your butter, herbs, 1 tbsp. of the honey,  sour cream and salt and pepper.

NOW...we can leave this as is and serve it, or, we can take this to the next flavor level,  Guess what I'm doing?  Yes, we are doing caramelized shallots to level this up...so...

1.  Start a pan on medium low heat, add some oil, and add your shallots when you see the is hot.

2.  Season with some salt to pullout some moisture and stir or toss these every other minute or so until they look like this"

Caramelized shallots, before the honey, wine, and vinegar

You can add more oil if the pan gets too dry and they start to burn, they should have a slight sheen on them.

3.  At this point, add your honey and stir it through thoroughly.  Cook this for about a minute.

4.  Add your wine and vinegar and let them reduce all the way.  Your shallots are ready when they look like this.

So this might look a bit complicated to do all at once, but trust me it's not.  If you're  a little shy, you can do these at different times and just heat as needed.  You can also prepare these separately.  These go great with (of course) pork, roasted chicken, steaks, or a nice hearty, oily fish like Salmon or Tuna.  If you want any more serving recommendations, just ask.  Don't forgot to subscribe

Happy Eating,

-The Doctor

Sprouts & Smoked Almonds

This one is for all of you out there who have been asking for something a bit lighter. I know, this blog is very meat centric. Well right now at least, but you gotta have something to eat with your meat, right? (Insert Epic Meal Time Hate here)  This was a side I came up with when I was in Atlanta, working at a steakhouse.  I used smoked peanuts originally, because, well, who doesn't eat peanuts in Georgia; it's one of their major crops for crying out loud.  Brussels Sprouts are a great winter vegetable. They don't get a great rap because they can be bitter, but I guarantee you this recipe can make any hater a fan. You can feel free to sub in your own choice of smoked nuts as well.  This recipe feeds 4.

You got some vegetables, you happy now?!?!?!

1.5 lbs. fresh Brussels Sprouts, halved

¼ c smoked almonds, chopped

1 tbsp. whole butter

1 tbsp. olive oil

Salt and pepper to taste

1.     Start by bringing a pot of salted water up to a boil and get a nice bowl of ice water.  How much salt itn eh water?  It should be as salty as chicken soup.  If you want a true measurement, use 1 tbsp. per 2 qts of water. 

2.     We're gonna blanch these sprouts.  When the water comes up to a boil drop in your sprouts.  Let them go for about a minute.  When they're tender, pull them out and drop them right in the ice water.  Let them sit until they’re cool, then drain them.  Just a note here, you can do this a day ahead of time if you like.

2.  When you're ready to start cooking, get your olive oil and butter into a nice hot skillet. (Let's say maybe medium high heat). When the butter starts to turn brown, add your sprouts and almonds.  Just warm them though, about 2 minutes total.  Toss them or stir them to keep them from burning.  Season with salt and pepper and you're done.

Can't get easier right?  I told you could substitute the nuts earlier, and you can also substitute green beans, savoy cabbage, and spinach for the sprouts, just to give you some imaginative ideas.  As always, drop a comment and follow the page.

Happy Eating,

 -The Doctor.

Simple Side...HOME FRIES!!!!!

Seriously, who doesn't love home fries. If you don't, you need to have our membership to the human race analyzed. I don't  know about you, but I can eat home fries with any meal, any time of the day and I don't like to have to drive to the diner to get them all the time.  They're just plain simple and just plain good.  This recipe makes about 4-6 servings, depending on how far into a carb bender you want to go.

2# Idaho potatoes, peeled

Starchy Awesomeness

1/2 onion, peeled
2 tbsp whole butter, unsalted
1 tbsp vegetable or canola oil
1 tbsp parsley

1.  Split the potatoes in half lengthwise, then slice them about 1/4 inch thick.  Drop these into a small sauce pot, and cover them with cold water.  Add 1 tbsp of kosher salt to the pot and bring these to a boil.  Keep them at a boil for 3 -5 minutes.  You want these potatoes to be as soft as a potato you would use for mashed potatoes, or fork tender if you will.

2.  While the potatoes are cooking, split that onion lengthwise then slice 1/4 inch thick.  Leave these off to the side for now.

3. Here's the fun part, the home frying!!!  I like to use either a black steel or a cast iron skillet.  If you don't  have one don't worry, use what you got. Make sure it's not a nice new Teflon pan because we're going to be cranking some heat and doing some scraping. Turn that flame up about medium high, drop that butter and oil in and wait until their sizzling.  Do you see a little hint of smoke from that pan?  GOOD!!!! Drop them 'taters in.

4.  Season them with some salt and pepper and let them sit for about 3-5 minutes.  You'll know when to start flipping when they start getting nice and golden brown.  I like mine a little darker so I let them go a bit more, but it's up to you.  Now, take a nice metal spatula, and flip them 'taters.  If they stick a little, don't be afraid to dig under them.  You'll be picking up a nice crispy crunchy salty crust, that makes the home fries, home fries.  After you turn them, season them again , and add your onions and parsley.  Go for another 3-5 minutes.

5.  Turn them 'taters again.  Let them sit until you get a nice golden brown on this side too.  If there are some side that are still white don't worry about it.  Have you ever had a perfectly colored or shaped home fry?  I thought not.  They're not meant to be perfect.  Take them off the flame, scoop them out of the pan and drop them on a plate,just like the diner.  MMMMMMM....MMMMMMM!!!!

Seriously, that's it.  If you happen to have any left over baked potatoes anywhere, you can use those instead of the raw potatoes.  You can also bake them the night before, cool them down  and peel them the next day if you don't' want to use the blanching method I'm used.  It's really six of one, half a dozen of the other. As for things you can do with these...ANYTHING!!!!  I like to go waffle house style and melt some cheese over these.  I like through in ham, sausage , bacon, or (even better) all three too.  You can add all kinds of different herbs to these, rosemary being my favorite, or dry spices like some Cajun seasoning.  This recipe is one you can seriously play with in your test kitchen.  You want some ideas?  Comment below.

Happy Eating,

-The Doctor.

Chow Chow Relish

In keeping with the southern Style BBQ theme, I'm giving you a recipe from the Carolina low country. I was first introduced to this recipe by a good buddy by the name of Corbett Rouke. This is a simple and cheap recipe they had at nearly every family affair. If you have a garden or just a bunch of left over vegetables, this is a great way to use them up. This is a big recipe, but if you jar it, it will last over a year in storage. If you're bored of the same old everyday coleslaw with your BBQ, this is an excellent replacement. This chow chow relish recipe makes 4 pints.

Little bit o' Chow Chow in the jar

1 small head of cabbage, rough chopped
1 medium head cauliflower, chopped, stem removed
2 cups chopped onions
1 green bell pepper, julienne
1 red bell pepper, julienne
3 tablespoons of salt
1 1/2 cups of sugar
2 teaspoons of celery seed
1 teaspoon of mustard seed
2 teaspoons of dry mustard
1 teaspoon of turmeric
1/2 teaspoon of ground ginger
2 1/2 cups of white vinegar

1. Mix all the chopped vegetables in a large bowl and sprinkle the salt over them. Let stand, uncovered, for 4-6 hours in a cool place. At the end of the standing time, drain the vegetables well. this will pull out excess moisture that will be replaced by the flavorful mix we are about to add to it. you will also notice the volume of the vegetables shrink.

2. Mix vinegar, sugar and spices in a large pot and simmer on the stove for 10 minutes.

3. Add drained vegetables and continue to simmer for 5 more minutes until pot begins to boil.

4. At this point you can either let the relish cool in the pot and server it the next day, or you can pack it. To pack the chow chow mix while it's boiling into hot, pint canning jars. Leave 1/4 inch head space in each pint jar. Wipe the mouth of the canning jar clean, place canning lids on the jars and process for 10 minutes in a boiling water bath.


Happy Eating

- El Doctoro