Tag: potatoes

Fried Potatoes with Spicy Aioli

Man, another Michael Symon recipe, but still.

I made these to complement steak with Bearnaise sauce and carrots tonight, and HOLY CRUD they were yummy.  I will say I used half the Sriracha, because I’m not as much a spicy person, but if you are, go right ahead.  🙂
So, enjoy!  It’s from Michael Symon’s new show, Symon’s Suppers.

Recipe courtesy Michael Symon
Show: Symon’s Suppers
Episode: Comforting Classics
Fried Potatoes with Spicy Aioli
TOTAL TIME:30 min
Prep:10 min
Cook:20 min
YIELD:4 servings

Ingredients

POTATOES:

  • 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
  • Kosher salt

SPICY AIOLI:

    • 1 cup mayonnaise
    • 2 tablespoons Sriracha
    • 1 teaspoon smoked paprika
    • 1 clove garlic, minced
    • 1 lime, zested and juiced
    • Kosher salt
  • Favorite fat, for frying
  • 2 scallions, thinly sliced on a bias, to garnish

Directions

For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately.

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Marinated Grilled Top Round Steak with Bacon “Smashed” Potatoes and Roasted Mini Carrots

Amy's Fall Feast
Marinated Grilled Top Round Steak

I wanted to use up some of the items leftover from the week’s shopping and this is what I came up with. The recipes came from two different locations as noted and the dinner took about an hour to make prepping everything before starting. Enjoy!

Marinated Grilled Top Round Steak (Classic Rachel Ray 30-Minutes Meals) – the recipe calls for flank steak but I used what I had

Ingredients:

2 cloves garlic, minced (I used pre-minced garlic from the fridge)

1 tablespoon grill seasoning blend (Montreal Seasoning by McCormick)

1 teaspoon smoked paprika

2 teaspooons Frank’s Red Hot (eyeball it)

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar (2 splashes, I used balsamic vinegar that gave it a more robust flavor)

1/3 cup extra-virgin olive oil (EVOO)

Directions:

Mix Garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, vinegar, and 1/3 cup EVOO in a shallow dish. Place meat in dish and coat it evenly in merinade. Let stand 15 minutes.

Heat a grill pan or cast-iron pan over high heat. Grill steak on hot pan; about 4 minutes on each side for medium-rare to medium, and 6-7 minutes on each side for medium-well. Remove steak from grill and let it sit a few minutes before slicing. The internal temperature of the steak will continue to rise while it sits. To ensure your meat is cook use a cooking thermometer. Internal temperature should reach 145 degrees fahrenheit for medium-rare.

Bacon “Smashed” Potatoes (Classic Rachel Ray 30-Minutes Meals)

Ingredients:

2 medium potatoes, cut into 1/4 inch pieces

4 slices thick-cut bacon (the recepie called for chopping this up before cooking, but I found it easier to cook whole than break apart with my fingers)

1/2 chicken broth

1/2 cup shredded mild cheddar cheese

salt and pepper to taste

Directions:

Place potatoes in a small pot and cover with water. Cover pot. Bring water to a boil, remove lid, then cook potatoes until tender, about 12-15 minutes. Drain potatoes and return them to the hot pot. Smash potoates with chick broth and add bacon and cheese. Season with sale and pepper to taste.

Roasted Mini Carrots (Food Network Magazine – October 2011)

Ingredients:

1 1/2 cups mini carrots halved

1 sprig fresh Rosemary (I used about 1 1/2 teaspoons dried)

2 teaspoons Worcestershire sauce

2 1/2 tablespoons EVOO

salt and pepper to taste

Directions:

Preheat oven to 450 degrees. Mix ingredients in a shallow baking dish. Roast, stirring once, until veggies are tender and golden brown, about 25 minutes. After I took the carrots out of the over I put them into the pan that I cooked the steak in for some additional flavor and moistened them as well.

Sweet Smoked Pork Ribs, Roasted Crispy Cheese Potatoes, and Aunt Elsa’s Pineapple Upside Down Cake

A few different recipes tried last weekend, after we got a smoker for Jeff’s 5 year anniversary present from work.

Sweet Smoked Pork Ribs
(allrecipes.com)

Ingredients:

1/4 cup salt
1/4 cup white sugar
2 tbsp packed brown sugar
2 tbsp ground black pepper
2 tbsp ground white pepper
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp paprika
1 tbsp ground cumin
10 lbs baby back pork ribs

1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce

Directions

1.  Stir together the salt, white sugar, 2 tbsp brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika and cumin in a small bowl to make a dry rub.  Rub the spice mixture into the ribs on all sides.  Wrap the ribs well with plastic wrap, and refrigerate at least 30 mins prior to cooking.

2.  Place the ribs onto the wire rack of the smoker.  It is ok if the meat is touching, but do not stack it.

3.  Place the racks into the smoker.  Fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees.  Smoke for 1 hour.

4.  Stir together the apple juice, 1/4 cup brown sugar, and barbeque sauce.  Brush the ribs with the sauce every 30 to 45 minutes after the first hour.  Cook the ribs in the smoker until the meat is no longer pink and starts to shrink back from the bones; 3 to 4 hours.  Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.

5.  Once the ribs are done, wrap them tightly with aluminum foil and allow to rest 10 to 15 mins.  Then serve.

A couple of notes on this recipe.  It says sweet, but the rub is rather salty, so use as much as you want to taste.  Also, be sure to remove the membrane on the bottom side of the ribs, as that will let the rub and sauce penetrate better.

The ribs we used

I make the spice rub.

Jeff rubs in the spices.

Completely smoked.  🙂

Roasted Crispy Cheese Potatoes

This is a copyrighted recipe from Foodie With Family, so if you’d like to make it, please go to http://www.foodiewithfamily.com/2009/10/27/roasted-crispy-cheese-potatoes-a-study-in-delectable-simplicity/.  🙂

They are delicious, honest.

Aunt Elsa’s Pineapple Upside Down Cake

This is a recipe shared by Eva Longoria on The Chew.

Ingredients

2/3 cup unsalted butter, at room temp.
1/2 cup packed light brown sugar
pineapple slices
maraschino cherries, drained
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 tsp vanilla
1 egg

Directions

Preheat the oven to 350 degrees.  In a small saucepan, melt 1/3 cup butter over low heat.  Sprinkle the brown sugar evenly over the butter and cook, stirring, until butter and sugar are blended, about 2 to 4 minutes.

Pour caramel into your cake pan of choice, preferably a 9 inch round.  Arrange the pineapple on top of the caramel, placing a cherry in the middle of each pineapple ring.  Set pan aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, place the flour, sugar, baking powder, and salt and mix on low speed until well combined.  Add the remaining 1/3 cup butter along with the milk and vanilla.  Beat on medium speed for 2 minutes.  Scrape down the sides of the bowl.  Add the egg and beat on medium speed for another 2 minutes.  Pour the batter over the pineapple.

Bake until the cake is golden brown and a toothpick or fork inserted in the center comes out clean.  Remove pan from oven and tilt in all directions to release cake from the sides of the pan.  Let cool in the pan for about 3 mins.  Turn the pan over onto a serving plate and let stand for 2 to 3 mins.  Lift the pan off the cake.  Use a spatula to remove any fruit stuck to the pan and place on the cake.  Serve warm or at room temperature.

I realized, too late, that I didn’t have a round cake pan, so I used a 9 x13 metal pan.  They turned out more like bars, but still extremely tasty.