Marvelous Potato, Vidalia Onion and Asiago Bake

Potatoes and dishes with potato make a fabulous go-to side dish for any occasion.  Throw in some cheese and the pickiest eater may even become a fan.  This is a hassle free dish that can be prepped ahead and baked when needed to fit your schedule.  The ingredients are simple, and prep is a cinch, with the help of the trusty mandolin. This dish pairs well with roasted chicken, beef and pork.   The kids love the cheese and the adults love their smiles and contentment.  Lots of times, we as parents have to perform the duties of the at-home short order cook, especially if you have more than one child, each with strong likes and dislikes.   It's great when they can come to the consensus that they "like" the same things, at least every now and again!

Recipe:

4 c. thinly sliced potatoes, like russet

1/2c. thinly sliced Vidalia onion

1 can evaporated milk

1 egg

dash Sriracha

SPST

1 c. grated Asiago cheese

3 tbsp. chilled butter, cut into small cubes

olive oil for drizzling

Preheat oven to 375*F. 

In a suitable baking dish drizzled with olive oil, toss potatoes and onions together and SPST.

Combine milk, egg and Sriracha and whisk together.

Pour evenly over potatoes.

Dot with butter.

Sprinkle cheese atop and cover tightly with foil.

Bake until potatoes are set, about 25 minutes, and remove foil to brown the surface.  Let stand for about 5 minutes before serving.  Makes about 10 1/2 cup servings.

 

 

 

 

Picnic Shoulder Trifecta: Brined, Smoked and Baked To Perfection!

My family and I have always enjoyed fresh picnic shoulder, especially on Sundays and for the some holidays or special occasions.  Economy was of importance as per family size and it was generally prepared the same way, which was either boiled or baked.  I enjoy both methods, but I literally wanted to bring something new to the table and arrived at quite a wonderful outcome.  The end result of this recipe was then trimmed of excess fat, then sliced and some shredded, tossed with store-bought and doctored bbq sauce and mounded atop soft buns for a fantastic and flavorful meal to remember.  I got rave reviews for this dish, which I served with coleslaw,  turnip greens and  baked macaroni and cheese for a Sunday Fun-day!  The brine above is similar to the one I used for this recipe, so I included it for dexterity.  The shoulder is brined for 48 hours in the refrigerator, then smoked for 6 hours and baked until tender, about  2 1/2 hours.  The size plays heavily on these figures, so the smaller the shoulder, the less time for each process.  Worth the time and definitely worth the effort times 10!

Recipe:

1 8 1/2 lb. fresh picnic shoulder, skin on

2 c. water

1 c. kosher salt

1 c. sugar

1 c. fresh herbs, like oregano, basil, thyme and rosemary

6 cloves garlic, smashed

2 stalks celery, cut into thirds

1/2 large onion

2 tbsp. hot pepper paste

1 tbsp. each lemongrass paste and sambal oelek

juice of 1 lime

2 banana peppers, whole

1 tsp. allspice

fresh cracked black pepper

6 c. ice cubes or ice cold water

olive oil for drizzling

Combine all ingredients except shoulder and bring up to a boil for 5 minutes.

Remove from heat and let cool to room temperature, then add ice.

Pierce shoulder with a knife all over and place in 7 3/4 quart Dutch oven or other suitable vessel and pour over pork.  Refrigerate and brine for 24 to 48 hours. 

Pour off brine, pat shoulder dry and rub with olive oil.

Sear, skin side down until golden over direct heat of grill, then flip.

Smoke over indirect heat on the for 6 hours. 

Wrap in foil and place back in Dutch oven and bake cooked through and tender, about 2 1/2 hours.

Trim excess fat and slice or shred as desired.

 

Photo before brining.

 

Photo after smoking.

Korean BBQ Short Ribs with a Side of Garden!

 

Nothing says summer like ribs of some sort with a viscous and intoxicating sauce to lick from your fingertips, sipping an ice cold beer, the perfect  wine or lemonade and spending time with friends and family after the toils of any given day!  These ribs are handy and basically bite sized, they make for a spectacular addition to a small plates affair on the fly!  I paired these ribs with haricots verts from the garden sautéed with fresh garlic and butter, and de-glazed with rice vinegar and a simple cherry tomato salad, dressed with fresh torn basil, olive oil and SPST.
Recipe:
 1 1/2 lbs. beef short ribs
3 cloves garlic, smashed
1 soft bouillon cube, beef
Sauce:
1 tbsp. hot pepper paste
1 tbsp. brown sugar
1 clove garlic, pressed or finely minced
2 tbsp. rib reduction
1 tbsp.  ketchup

Preheat oven to 350*F.
SPST Rib pieces and brown on all sides over medium high heat in Dutch oven or heavy bottomed skillet drizzled with olive oil.  Add bouillon and garlic and about 2 c. water.  Bring up to a boil and   braise in oven until tender, but not falling off the bone, about 1 1/2 hours.
Remove from remaining liquid and set aside.
In a small saucepan, combine sauce ingredients and bring up to a boil.  Fold with rib pieces in a medium bowl while sauce is hot to coat ribs more evenly. 
Place in shallow dish and broil until sauce bubbles, about 2 minutes.  Serves 2 or 4 appetizer portions.   Serve with desired fixins':)

Fragrant Thai Fish Soup!

This a is soup with a stunning flavor profile and can be prepared with ease and is a great light meal with salad or starter soup. This is the 5th and final of the dishes I created with the bass.  As always, feel free to utilize the fish that best suits your personal tastes and desires.  Wonderfully bright ingredients like paper thin sliced fish, lemongrass paste, fresh cilantro and garlic with a heat that be adjusted according to taste, make this recipe one you will enjoy again and again!

Recipe:

1/2 lb. skinless, boneless striped bass, cut into paper thin slices

1 13oz. can unsweetened coconut milk

2 c. low sodium chicken or vegetable stock

2 tbsp. red miso

1 tbsp. fish sauce

1 tbsp. lemongrass paste

3 cloves garlic, pressed and finely minced

2 dried Thai chilies

1/2 tbsp. sambal oelek

2 tbsp. cilantro leaves. plus more for garnish if desired

2 green onions, green parts only, thinly sliced

juice of 1 lime, plus more for serving

Heat coconut milk, stock, miso, fish sauce, lemongrass paste, garlic, chilies and sambal over medium heat until boiling.  Reduce to low and stir in fish.  After about 1 minute, stir in cilantro leaves, onions and lime juice.  Garnish with cilantro and dried chili. Serves 6.

 

 

Hickory Leaf Steamed Bass w/ Orange Ginger Sauce and Tangy Garlic Rice

Craving a fish dish easy on the waistline and amazingly packed with flavor, then this is the recipe for you!  I used some hickory leaves from a tree that grows beside an apple tree at my sister Gayle's home.  We sometimes use them for grilling  as well as Hickory wood that grows in the woods at home for smoking meats and imparting a fabulous aroma and coloring to everything from chicken to beef, pork and even fish.  I used the leaves to line my Bamboo steamer instead of a plate, but it's ok if you can't get some, the subtle flavor of the fish and Cajun seasoning will suffice.  I served this fish with a simple yet complex tasting garlic rice, adding four cloves of pressed garlic and 2 tbsp. seasoned rice vinegar to 1 1/2 c. chicken stock and preparing as you normally would rice.  This is recipe four of the five I created with the fresh caught bass!
Recipe:
6- 6oz. portions of firm fish, such as striped bass
2 lemons, quartered
1 stalk celery
3 cloves, smashed
4 quarts of water
1 tbsp. plus 3/4 tsp.  Cajun seasoning
4 tbsp. Orange preserves
3 tbsp. less sodium soy
2 tbsp. clam juice or water
1 clove garlic, pressed or finely minced
1 green onion, trimmed and thinly sliced
1/2 tsp. ground ginger
1/2 tsp. sambal oelek
olive oil for drizzling
SPST
Bring water with lemons, celery, smashed garlic, and 1 tbsp. Cajun seasoning up to a boil.
Line steamer trays with overlapping hickory leaves, leaving room for steam to travel up from water.
Place filets on leaves, drizzle with olive oil and sprinkle with 3/4 tsp. Cajun seasoning. Cover and steam until fish flakes easily with a fork and is translucent, about 8 minutes. 
Meanwhile prepare the sauce:
Place preserves, soy, clam juice, garlic, onion, ginger and sambal in microwave safe dish and microwave on high, bringing it up to a boil, stir and boil until reduced by about 1/3, about 3 minutes.  This may be done via stovetop also.!
Drizzle fish and rice with sauce.  Serves 6.

Striped Bass Croquettes w/ Red Onion Slaw

The best part of this recipe is that these croquettes are baked! The bass in this recipe is cut into small cubes and maintains it's texture in unbelievably moist and crisp dish.  The croquette portions may be made smaller for appetizer servings.  The recipe is rather simple and makes for a wonderful presentation!  My sisters Gayle and Bonnie really loved them, mom did too!  The slaw for this recipe is crunchy and sweet and compliments the fish well.  This is another of the recipes I came up with featuring the Catch of the Day!  Serve these at your next Dinner Party!
Recipe:
1 1/2 lbs. boneless, skinless bass, cut into 1/4 inch cubes, drizzled with olive oil
1/2 c. shredded raw potato
1/2 c. celery, small diced
1/2 c. carrot, small diced
2 tbsp. mayonnaise
1 green onion, trimmed and thinly sliced
1 tsp. onion powder
1/2 tsp. ground mustard
1/2 tsp. Cajun seasoning
1 egg, slightly beaten
2 c. Panko
dash Sriracha
SPST
olive oil for drizzling
Preheat oven to 350*.
Combine all ingredients in a bowl in a folding fashion.  Form mixture into 8 balls and press lightly to form discs into the panko on a large flat surface like a cookie sheet.  Flip gently to coat the second side. 
Transfer to greased baking sheet, with parchment paper if desired drizzle with olive oil and bake until golden, about 30 minutes.
Serves 4 or makes 8 smaller servings.
Meanwhile prepare the slaw: 
2 c. julienne of cabbage
1/2 c. julienne of red onion
1/4 c. mayonnaise
2 tbsp. white wine vinegar
1 tbsp. sugar or to taste
1/2. tsp. black sesame seeds
Combine wet and dry ingredients in a small bowl and toss with cabbage and onion.  SPST.  Refrigerate until ready to serve.  Makes about 3 cups or 8-1/3 c. servings.

Spectacular Marinated 3 Bean Salad

Beans are versatile and filling in their nature and also abundant.  I wanted a cupboard friendly dish with a memorable flavor profile, and I arrived at this salad, great for vegetarians!   This recipe is super for using up some of your fresh herbs and tomatoes from the garden.  I personally like beans, but I  wouldn't slaughter virgins and lambs for them if you know what I mean!  This triage of fiber rich gems however, really got me rooting for  Team Legume and now I am a loquacious cheerleader! This recipe is one of a two part dish I came up with using pork.  Stay tuned for part 2 .  Both dishes stand alone and may be paired with limitless other items, but they sure do taste great together in a marriage I call Posh Pork and Beans.*

Recipe:

1 15 oz. can light red kidney beans, drained and rinsed

1 15 oz. can vegetarian beans, drained and rinsed

1 15 oz. can pinto beans, drained and rinsed

2 tbsp. olive oil

2 tbsp.  seasoned rice vinegar

1 tbsp. less sodium soy sauce

6 fresh basil leaves, rough chopped or torn

Several sprigs fresh thyme, leaves only

1 sprig fresh rosemary, rough chopped

1 small yellow tomato, diced

SPST

Combine vinegar, soy and herbs in a large bowl.  Add beans and stir to coat.  Fold in tomato and SPST.  Let sit at room temperature for at least 20 minutes.  Serve at room temperature.  Makes about 6 cups.

 

*Feel free to swap in your favorite beans.