Tag Archives: potatoes

Braised Short Rib Poutine

This may have a hoighty-toighty, fancy name but it’s just a big ol bowl of delicious cheesy, brown gravy fries!  This comfort food is soooo good on a cold day, while watching a fantastic football game or even after a late night.  The Dutch oven does most of the work for you, and if you’re not into it, go ahead and buy a bag of frozen fries.  I won’t tell ūüėČ

The Starting Lineup

  • 2lbs Short Ribs (1/2 boneless, 1/2 bone in)
  • Potatoes, french fry cut and soaked a couple hours to overnight
  • 1/2 yellow onion, diced
  • 1 shallot, finely minced
  • 1 clove garlic, finely minced
  • 1 Tbsp  
  •  1 Tbsp tomato paste
  • 2-3 cups beef broth/stock (to cover about 3/4th way up the short ribs), water can also be substituted 
  • 1/2 stout beer (drink the rest ūüėČ)
  • 3 Tbsp butter
  • 3 Tbsp flour
  • Cheese curds (Wisconsin’s finest ūüėČ 
  • Kosher salt & ground pepper
  • Extra virgin olive oil (for ribs)
  • Canola oil (for potatoes)
  • Parsely garnish (optional)   

Begin this recipe for scrubbing the potatoes and carefully cutting into strips a la French Fry!  Put the cut up fries into a large bowl of cold water.  Once you have finished cutting all of the potatoes, I like to carefully pour out that starchy water (hold on to those potatoes now) and refill.  Cover and refridgerate for at least an hour or two or even overnight.  This helps to pull out the starch resulting in a crispier fry!  Mmmm….. 

   On to the short ribs.  Season the ribs liberally with kosher salt and pepper and have a large pot/dutch oven warming a couple of Tbsp’s of extra virgin olive oil to medium-high heat.  Place 3-4 short ribs at a time into the hot pot and sear each side.  Set the seared ribs aside once finished. 

     In that same pot that you seared the short ribs in (now turn down to medium), add in the onion & shallot and saut√© till translucent (about 5 minutes).  Next add in the minced garlic, worcestershire and the tomato paste (cook for just about a minute, till fragrant). 

  

  


 Now we’ll pour in half of the beer (make sure to finish the rest, “waste not, want not”..or something like that).  When the beer is added you’ll hear quite the sizzle sound, and with a wooden spoon scrape up any brown bits on the bottom on the pot from the seared and saut√©ed ingredients.

Next, pour in the beef stock/or water along with a hefty pinch of salt & pepper.  Turn the heat down to low and add back in the seared short ribs and any juices that the short ribs gave off in their set aside dish.  Cover the dutch oven and let it do its thing for about 3 hours.  Those ribs will be fall apart tender and falling off the bone, literally. 

 

Once the time has come, remove the short ribs again and set aside.

Here you’ll also bring a seperate saute pan to medium to melt the butter.  Once melted, slowly add in the flour while constantly whisking to make a roux.  Once that flour taste has cooked out, whisk the roux directly into the ribs braising liquid (dutch oven), until it thickens to a gravy, whisking occasionally.  It’ll happen, just give it a few minutes. 

       By now the short ribs should have cooled down enough to handle.  Pull off the bones, remove as much fat as possible and shred.  Add the now shredded meat directly into the dutch oven gravy.  Lord have mercy! 

   While those flavors are melding together and the gravy is thickening up, we’ll finish the French fries.

Take the soaking potatoes out of the ‘fridge and drain that starch water.  Place the cut up fries onto a towel and pat dry as much as possible.  Water drenched foods and hot oil do NOT mix. Never ever.

Bring the canola oil up to heat 375 degrees (I used my deep fryer), and add the fries in batches cooking for about 4-5 minutes.  Transfer to a paper towel lined plate and turn up the heat to 425 degrees.  Again, in small batches add the fries to cook for another 3-4 minutes and transfer to a large bowl and toss with a pinch of salt. 

 Assembly time!!  Your stomach is growling isn’t it??  Place a good amount of those hot, crisp fries onto a plate and ladle that hot, short rib gravy right over top.  Sprinkle on a handful of those delightful, squeaky cheese curds and grab a fork, dinner is served!! 

 

Loaded Breakfast Potato Skins

So I was making loaded potato skins for a gathering last night and thought, “Hey, these have potatoes (check), cheese (check), bacon (check)…why not just add the missing component of eggs and make this into a breakfast??!”  Genius I tell ya!!

A great thing about the breakfast potato skin is that you can change up the flavors everytime you prepare them!  How about a chorizo & green chili with sour cream & salsa?  Or perhaps use a sweet potato, egg whites, spinach and feta!  Yes to both of those for me!  Hey, if you’re a fan of runny yolks, why not top with an over-easy egg??  Being creative has suddenly made me hungry all over again!

…and much to my husband’s happiness, I served this with a side of cream gravy to complete this most perfect brunch….

*The ingredients below do not have specific amounts due to the number of people being served.  Any questions, please ask ūüôā

The Starting Lineup

  • Potatoes, baked, scooped & halved
  • Bacon, cooked & chopped
  • Breakfast sausage, cooked
  • Eggs, scrambled
  • Cheddar cheese, shredded
  • Green onion, chopped

Extras (optional)

  • Extra virgin olive oil & kosher salt (potato skins)
  • Butter, milk, salt & pepper (scrambled eggs)
  • Flour, milk, salt & pepper (cream gravy)
  • Salt, pepper, chili flake (breakfast sausage)
  • Sour cream  

Preheat your oven to 400 degrees.  Meanwhile, cover a baking sheet in foil and place on the bottom rack of the oven *to catch any drippings from the potatoes. Now scrub the potatoes, prick a few times with a fork and coat in extra virgin olive oil and a decent amount of kosher salt.  Set the potatoes DIRECTLY on the top rack, over the baking sheet.  Allow to bake for about 40 minutes or until the flesh is soft but the skins are crisp. 

 While the potatoes are baking away, you can fry up the bacon.  Once it’s cooked till crispy, transfer to a paper towel lined plate and set aside. 

 In that same pan, now add in the breakfast sausage and cook through.  *Here I like to add in some seasonings if needed.  Like the bacon, once finished transfer to a dish and set aside. 

   Ok….if you’re feeling ambitious you now can use the grease from the sausage and create the cream gravy!  Add in a 1/4 cup of flour and whisk in the grease to create a rue.  Follow that with 2 cups of milk while constantly whisking to incorporate the rue.  Season to taste. 

 Around now the potatoes should be finished baking.  Remove from the oven and set aside to cool just slightly.

Egg time!  Crack the eggs into a bowl with a splash of milk and a pinch of salt and pepper.  Whisk together and pour into a buttered saut√© pan and scramble away! 

   While the eggs are doing their thing, cut each potato in half lengthwise.  CAREFULLY scoop out a bit of the inner flesh of each halve.  Make sure to leave enough of the flesh/skin on the outer edges so that it doesn’t fall apart on you.  *Depending on how hot the potatoes still are, you may need to wear an oven mitt to handle them.  Once scooped, place each onto a foil lined baking sheet (I just use the same sheet from when we baked the potatoes earlier). 

 Follow this up by first spooning in a good amount of the cooked breakfast sausage into the potato shells.  Top that with scrambled egg and then a heaping helping of shredded cheddar cheese. 

  

    

  
Place these bad boys BACK into the oven (top rack) under the broiler setting.  Watch closely as it only takes about a minute or two for the cheese to melt.

Remove from the oven and top with the cooked, crumbled bacon and green onions.  Serve with either gravy, hot sauce, sour cream or salsa alongside..enjoy!! 

 

Chorizo & Cheddar Scalloped Potatoes

Just about everyone loves scalloped potatoes, but often times they can be a bit bland.  They could be lacking salt or just using a less flavored cheese, but this is sure to get you on all levels!

After watching one of my favorite shows recently (The Chew), they had a very similar recipe on and I just had to try and tweak it for myself.  Boy am I glad I did!  This hit all the right notes and it wasn’t too spicy AT All..just great, great flavor!  

The Starting Lineup

  • 3 large russet potatoes, thinly sliced (I use a mandolin..be careful)
  • 12oz chorizo, removed from casing and cooked
  • 2 1/2 cups cheddar cheese, shredded and divided, 1:1
  • 1 1/2 cups half & half
  • 4 Tbsp butter, divided 3:1
  • 3 Tbsp flour
  • 1 Tsp Louisiana style hot sauce
  • 1 Tbsp sour cream
  • Pinch each of salt, pepper & nutmeg      

Preheat the oven to 350 degrees and grease a 2-quart casserole dish with 1 Tbsp of the butter (bottom & sides). *You may not need an entire Tbsp, but better to have easier cleanup than slaving away…

In a skillet, cook the chorizo over medium heat until browned, about 10-12 minutes.  Remove the meat to a paper towel lined bowl or plate to drain. 

   Next, in a different saucepan over medium heat, melt the remaining 3 Tbsp butter.  Once melted, whisk in the 3 Tbsp of flour, followed by slowly whisking in the half & half until it is no longer lumpy, but smooth. 

 Next add in the salt, pepper, nutmeg & hot sauce while reducing the heat to low.  Stir in 1 cup of the cheddar cheese and the Tbsp of sour cream.  Once combined remove from heat. 

     With the buttered casserole dish ready to go, place 2-3 layers of potato slices down (overlapping just slightly).  Next add 1/2 off the cooked and drained chorizo along with a 1/2 cup of the cheddar cheese and one-half of the cheese sauce overtop.  Repeat these layers once more, while reserving about 1/2 cup of the shredded cheese. 

     We’ll now place this casserole into the oven (uncovered) for about 45 minutes.  Once time is done, sprinkle the remaining 1/2 cup of cheddar cheese overtop and bake for another 10-15 minutes till bubbly.

Remove from the oven and let rest for 10 minutes. 

 I like to serve ours as a side to a whole roasted chicken or ham alongside fresh grilled veggies!  Enjoy!!

Loaded Beer, Kielbasa & Potato Soup

It’s a beautiful October weekend…and by beautiful I mean it will not stop raining, the windows are open in my home with temps being in the 60’s and my Fall candles are burning. ¬† Yes, these are the things that bring me pure happiness. ¬† Well…that and a big pot of comforting soup of course. ¬† I decided to make this dish so it can last us a couple of days..more time to enjoy doing nothing. ¬†Bliss.

There are all sorts of potato soup recipes out there, and they are all delicious. ¬†However, my husband will not eat a ‘meal’ without some sort of meat in it. ¬†Now while I found some yummy soups with loads of cheese, broccoli, asparagus, pumpkin, etc in them, I just knew that wouldn’t cut it in my carnivore household. ¬†Soooo…what does my man like more than meat, beer and potatoes?? ¬†Not much. ¬†Hopefully me…but even that could be pushing it ūüėČ

Well after trial with no error, I can assure you that this is a winner!  Please enjoy with your family on a chilly day with a few slices of crusty bread for dipping!

The Starting Lineup

  • 3 lbs russet potatoes, baked
  • 1/2 lb bacon (plus more for garnish)
  • 1 pckg kielbasa sausage, sliced
  • 1 onion, yellow or sweet, chopped
  • 3Tbsp flour
  • 1 12oz beer, I prefer Texas’ own Shiner Bock
  • 2 1/2 cups chicken broth
  • 2 cups whole milk
  • Salt & pepper, to taste

Garnish

  • Green onions, sliced
  • Bacon, cooked & crumbled
  • Cheddar Cheese, shredded
  • Jalapeno, thinly sliced
  • Sour Cream¬†

Well start with getting a few of the ingredients prepped! ¬†Now you can absolutely bake your potatoes in the oven as you normally may, but if you’re in more of a time crunch, then just “bake” them in your microwave till soft. ¬†While the potatoes are becoming fork tender, you can slice up the kielbasa sausage and chop up the onion.

 In a large pot/dutch oven, lay in the bacon and cook till crisp (medium heat).  Transfer to a plate and set aside.  Now in that glorious bacon grease (do not drain), add in the cut up sausage and the chopped onion.  Cook till the onion becomes translucent, stirring occasionally.  After about 5 minutes the onions and sausage will be good to go.  With a slotted spoon transfer them to a bowl and set aside, while keeping the grease in the dutch oven.

¬†¬†¬†¬†¬†*While these above ingredients have been cooking, your potatoes should be ready. ¬†IF you do not like potato “skin”, youre more than welcome to remove. ¬†In our home and in this recipe we actually prefer it. ¬†It adds great color, flavor and texture to the meal. ¬†So, anyway, just roughly cut up the baked potato, skin or no skin.

 Back to the dutch oven!  Sprinkle the flour into the bacon and sausage renderings and whisk till a rue is formed (thick and clumpy basically).  Next pour in the entire beer while continuously whisking followed by the chicken broth till smooth.

   Now add in those cut up baked potatoes and mash up in the liquid.  I like to leave a bit of chunks in my soup, so I just use a good, old-fashioned, hand-held potato masher till I like what I see.

   Next, stir in the cups of shredded cheddar cheese until melted, followed by the milk.  Bring up to a boil and then down to a simmer and stir back in the bacon (crumbled) and the sausage and onions.  Let sit and thicken up for about 10-15 minutes.

Ladle into bowls and top with the garnishes of your choice and a hunk of fresh, warm bread….this tastes best with a cold brew on a cold day with the ones you love..

Baked Greek Fries

Baked fries are underrated in my opinion.  They’re basically mini baked potatoes with endless flavor varieties and dip options and who doesn’t love that??  

So since I made my family chicken gyros, but didn’t want the oh-so-obvious “Greek salad”, I thought what about French fries!  Just like when I go to the Greek places on the corner or in the mall..but baked and slightly more guilt-free!   Very yummy!

The Starting Lineup

  • 4 Russet/baking potatoes, sliced lengthwise 
  • Juice of one lemon
  • 1 tsp oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • Pinch of fresh ground black pepper 
  • 2 Tbsp EVOO 

Optional Garnish

  • Feta cheese, crumbled 
  • Mint, torn  

Preheat your oven to 400 degrees.  Also spray a large baking sheet with non-stick.

Start this tasty and healthier side by rinsing, scrubbing and patting dry your potatoes.  Cut the potatoes lengthwise into “French fry shape” ūüėČ you’re also welcomed to peel your potato skins off, but I just don’t believe in that!  I love a crispy skin for texture AND flavor…ask my hubby.  I ALWAYS still his leftover baked potato skin at restaurants and at home.  Also a fave loaded appetizer of mine…ok, ok, I digress… 

 Next pat dry your cut potatoes and set aside.  In a large bowl, whisk together the extra virgin olive oil, lemon juice and spices.  Now add your cut potatoes into the bowl and toss to coat.  *you can also place your potatoes onto the sheet tray and pour the sauce overtop and then mix with your hands.  You also do not want to overcrowd your baking sheet (meaning no fries laying overtop eachother.  If needed, do in seperate batches. 

   Place this into the oven and allow to bake for 40-50 minutes, stirring the fries up occasionally till browned.  Once finished and a bit crispy remove from the oven.  Top with a bit of crumbled feta cheese and torn mint if desired. 

 Serve as a side to your favorite flavored gyro or slouvaki and a side of tzaziki sauce for dipping!  Enjoy!

Chorizo & Chilé Potato Empanadas 

I woke up this morning craving a fat burrito…but, I did not have any tortillas on hand.  Yes, yes, I could of made those but I figured why not change it up!  So today we did just that and tried our hand (& tastebuds) out on empanadas!!  I had all of the perfect savory fillings on hand, however, if you have some fruit or chocolate, these would be excellent on the sweet side!

Do not let the name fool you, this is an EASY dough friends!  Very little proofing time, not sticky & easy to roll out.  I may just try this out for a pie crust too, without the chili powder of course ūüėČ

The Starting Lineup

DOUGH

  • 3 cups flour
  • 1 1/2 sticks butter, cubed & chilled
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 6 Tbsp water
  • 1 egg

Filling

  • 2 1/2 cups potatoes, cubed & roasted 
  • 1 package Mexican chorizo, cooked
  • 1 can pinto/borracho beans
  • 1/2 cup of hatch green chili pesto (or your preference)
  • Eggwash (1 egg, 1 Tbsp water)
  • EVOO   

Preheat the oven to 425 degrees.  Wash and cut your potatoes into small cubes.  Transfer to a bowl and add about 4 Tbsp of the green chile pesto, a drizzle of EVOO.  Toss to coat.  Pour onto a non stick baking sheet (or lined with parchment) and set aside.

  

 

We’re now on to the empanada dough!  With your food processor, add in the flour, salt & chili powder. 

 

Next, add in 1 egg and the chilled, cubed butter.  Pulse until it forms a crumbly dough, about 1 minute. 

  

 

Remove the dough from the food processor and form into a ball (no extra flour needed).  Slightly flatten the dough ball and place in a Saran Wrap covered bowl.  Keep the dough in the fridge to chill for about 30 minutes.  Here is where you’ll finish up the fillings! 

 

By now the oven should be preheated and you can add in the dressed potatoes to roast.

Also start cooking your chorizo according to manufacturers directions, once finished transfer to a papertowel lined dish to soak up that grease. *I also will slightly heat up the beans. 


Once the beans, chorizo & potatoes are cooked through, remove from heat.  You do not want these too warm when assembling in the raw dough.  *Also, if you have any extra green chile pesto, add to the cooked potatoes.
We’ll now finish that dough!!  Drop the oven down to 400 degrees and line two baking sheets with parchment paper.

Remove the dough from the refrigerator and divide into two equal pieces.

Roll each section out to about 1/4″ thick. 

 

With an upside down bowl (or anything of your choosing) place onto the dough to create circular cutouts.  This made 8 of decent size.

   

One by one, transfer the dough to the lined baking sheet and begin to fill!

Start with a small scoop of potatoes, followed by chorizo and then the beans on one half of the dough.  Carefully fold the other half of the dough over and pinch the edges shut.   

 

These can either directly go into the 400 degree oven or you can chill in the fridge for 30 minutes before hand (allows flavors to meld and dough holds up even better).

BUT before you transfer to the oven, brush the tops with a bit of egg wash.  This will help create that crunchy, golden brown crust!

Bake these for about 20-25 minutes, till a beautiful crust forms!  Allow to rest for 5 minutes…they’ll still be smoldering hot! 

 

Serve with a dallop of sour cream, a drizzle of chile pesto, spicy salsa or all of the above! 

 

Roasted Red, White & Bleu Potato Salad

This is a knock out for an All-American ūüáļūüáł weekend side dish!! ¬†I mean c’mon, the name alone says it all…

The roasted potatoes give fantastic texture (vs boiled), plus great tang from the sour cream addition and you can never ever everrr go wrong with bacon! Duh..

Also, if you do not care for Bleu cheese (were as we love it), by all means omit it and carry on. ¬†It’s takes on more of a “ranch” flavor and is equally amazing.

The Starting Lineup

  • 2 1/2 lbs of red potatoes
  • 1 package bacon, cooked (keep grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced¬†
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 Tbsp of apple cider vinegar
  • Kosher salt & pepper¬†

Preheat your oven to 425 degrees. ¬† Wash, pat dry and cut your potatoes into roughly 1×1″ squares. ¬†Transfer the cut potatoes into a large bow.

   Start your bacon.  Cook till desired doneness (I prefer crisp) and transfer to a paper towl lined plate to drain.  Do NOT throw out that grease!!

Once the bacon has finished….go with me here….pour that delectable grease over the cut, raw potatoes. ¬†Toss to coat. ¬†(Sooo good!) ¬† Now that the cut potatoes are coated, transfer evenly onto a large baking sheet and liberally sprinkle with salt & pepper. ¬†Place in your preheated oven for 30-40 minutes. ¬†Turning once or twice.

While your potatoes are roasting, chop and slice up the red & green onions.

In a medium bowl, combine the sour cream, mayonnaise, red onion, green onion and salt & pepper to taste.

Next, mix in your desired amount of blue cheese. ¬†Remember, a little can go a long way…*again, if you’re not a blue cheese fan, just leave it out! ¬†This is incredibly delicious either way. ¬†You could even add shredded cheddar!

Alrighty, potatoes are cooked through and crisp!  Once removed from the oven, sprinkle over the apple cider vinegar.  While warm, these potatoes really suck it up and helps cut the richness from the cream & bacon elements.

Pour these guys back into the large bowl.  Add in the cream mixture, the bacon and gently toss to coat.

I like to garnish the top with a bit more crunchy bacon pieces and green onions.  A great take on a typical side dish!!  Enjoy!

%d bloggers like this: