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Salads/ Vegetables

Potato and Arugula Salad

Order Xanax India Buy Brand Name Soma Online I do declare! This is one of the best and simplest salads I have ever made.

https://www.justoffbase.co.uk/uncategorized/6j62cbnt As I have said before, I love arugula. Never thought of putting it in potato salad before but, believe me, this works.

I think I could live on potatoes. We probably eat potatoes about twice a month now that all my kids have moved on and left the nest. Seems like all three of our kids were pretty picky eaters when they were growing up. They would eat meat, potatoes, “box” mac and cheese, hardly anything green but fried okra and green beans.  They have since outgrown that and have now developed an appetite for good food, good wine and a love for cooking and trying different things.

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Order Real Xanax Who would know that these boiled little potatoes could turn into a fantastic, peppery salad.

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If you have never tried arugula, run, don’t walk to your nearest market and buy some. Put it on sandwiches, burgers, in salads, use it in appetizers, and main dishes. I think you will fall for it like I did.

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September 15, 2009 By
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Side dish/ Vegetables

One Potato, Two Potato, Three Potato Four….

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https://www.justoffbase.co.uk/uncategorized/g96x6xyacr Remember that  rhyme for picking who is going to be “it”. Everyone would put out two fist and whoever was doing the taping would start — One Potato, two potato, three potato  four, five potato, six potato, seven potato more. Each time “more” was said whoever got their fist tapped would have to put that hand behind their back. Last one left holding out a fist was “it”.

Buy Valium Eu I don’t think kids play these games anymore, any more than they play kick the can, Mother May I or even pinch lightening bugs tails off and make “diamond” rings from them.

http://www.wowogallery.com/53j2d011 Well, today, I’m picking three of my favorite baked potato recipes.

https://masterfacilitator.com/5aml0ume2 This potato is great for all those people who don’t like to eat the potato peel plus they are so much prettier without that big blob of aluminum foil sitting on your plate.

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Crusty Baked Potatoes -- One Potato

Ingredients

  • 4 medium potatoes peeled and dried
  • 4 Tbsp. butter
  • 1 cup seasoned bread crumbs
  • 1 tsp. salt
  • 1 tsp. paprika
  • sour cream cheese and chives to garnish

Instructions

  1. Peel the potatoes, wash and dry really well. Melt the butter and set aside. Mix the bread crumbs with the salt and paprika. Take one potato at a time and dip in melted butter to coat thoroughly, take the potato and roll in the seasoned bread crumbs and put on a greased cooking tray. Continue with the remainder of the potatoes.
  2. Cover and bake at 350° for 1 hour. Uncover for the last 20 minutes. Any butter left can be added to the serving dish. Split open, and top with your favorite potato toppings such as sour cream, chives, cheese, or bacon bits.

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For those of you who love seafood, this recipe has some added to the potatoes. Years ago I used canned crab and shrimp. Living in Texas for the last 20 years, I wouldn’t think of getting any kind of seafood out of a can. So for this one I bought a set of snow crab legs and a few shrimp. I had a professor once in one of my cooking classes that said you should never cut a potato in half for twice baked potatoes. So after baking, just cut a 1/4 or so off the top and scoop out the potato pulp.

https://therepairstore.ca/eeswdb37l8 After baking the potato I scoop out the potato pulp, mix in some butter, sour cream, crab meat and the shrimp and a little salt and pepper.  I still have some of my Williams Sonoma Chili Lime seasoning left so I sprinkle it on my raw, peeled shrimp and saute it to go in the potato.  I chop it up and leave a couple to garnish the top of the potato.

https://sieterevueltas.net/c2gp7o7n1pu I rub the potato with shortening and then sprinkle with Kosher salt. I like the look of the crunchy salt on the outside. Just be careful not to knock it all off when you start scooping out the potatoes.

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Crab and Shrimp Baked Potatoes

Ingredients

  • 4 baking size potatoes
  • 1/2 lb. raw shrimp season with you choice of seasoning
  • 1/2 cup butter or more if desired
  • 1/2 lb. crab meat 2 sets of crab legs would be enough unless you want to buy it already picked out
  • 1/2-3/4 cup sour cream
  • 1/2 cup shredded cheese
  • salt and pepper to taste

Instructions

  1. Wash and dry the potatoes. Grease the outside of the potatoes with shortening then sprinkle all over with Kosher salt. Bake in 350° oven about an hour or until done. Remove from oven. Slice off about 1/4" or so from top, leaving most of the potato intact. Scoop the potato pulp being careful not to knock of the salt from the outside. Mash the potatoes with butter and sour cream. Add the salt and pepper to taste and the cheese. Fold in the crab meat and also the shrimp that you have sauteed earlier. Fill potatoes with this mixture and you can top with more cheese. Put these back in oven for about 15 minutes right before serving time. Garnish with chopped chives.

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One technique to keep from cutting too deep is to put a chop stick on each side of the potato so that the knife does not go all the way through. I find it easier to do without the sticks. Just be careful not to go all the way to the bottom. But, the deeper you go the more the potato will fan out.

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You can see that the slices are pretty thin. My kids always liked these because they could pull off the thin slices with their fingers and eat them.

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Fanned Potatoes

Ingredients

  • Small to medium size baking potatoes
  • melted butter
  • fresh or dried herbs
  • Parmesan cheese

Instructions

  1. Cut the potatoes as explained above being careful not to cut all the way through to the bottom. Put potatoes on baking sheet and drizzle with a little melted butter. Salt and pepper and bake at 425° for 30-40 minutes. Remove from oven and sprinkle with fresh herbs and Parmesan cheese and drizzle with more butter. Continue cooking another 15-20 minutes until peel is crusty and the flesh is nice and soft and fanned out.
August 21, 2009 By
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Salads/ Side dish/ Vegetables

Kumquat, Corn, And a Few Other Things Salad

https://www.chat-quiberon.com/2024/01/18/rvqvd29ne3 There are so many summer vegetables out now, it would be a crime not to try something different with all those wonderful things you may be picking up at your farmer’s markets in your area.

Kumquat, corn, avocado and a few other things makes this a great summer salad to serve with your steak which I am making tonight for my daughter along with a chimichurri sauce.

https://www.justoffbase.co.uk/uncategorized/955h0vo1 I teach technique classes at Williams Sonoma and earlier in the week I saw that I was suppose to make a roasted corn salad that tomatoes and feta. As usual, I started thinking of ways I was going to tweak this and I have made my version twice this week.

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July 26, 2009 By
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Side dish/ Vegetables

Fried Green Tomatoes with Ravigote Sauce

https://space1026.com/2024/01/2wmtmod https://serenityspaonline.com/dqz5nqh It’s that time again; what are we going to do with all that wonderful produce.

https://www.ngoc.org.uk/uncategorized/future-events/5gxvcynsj Well, the very first thing I’m going to make are some Fried Green Tomatoes.  I don’t think there is anything better.  Especially if they are nice and tart. 

I remember my mother making green tomatoes and how my dad never wanted to let go of those first green tomatoes out of his garden.  He was a terrific gardner.  His garden would tower over any other garden around.  He even rigged his own pump to get water out of the lake they lived on to water his garden.  He made his own natural garlic spray to keep the bugs away and  finally when the roaming dogs wouldn’t leave his prized produce alone, he resorted to putting a small electric fence around the garden and that did the trick. 

This is another food memory I am always going to have of my parents.  It’s funny that alot of my memories of them revolve around food.  But, that is what our family has always enjoyed — cooking, eating and enjoying each other’s company.

https://masterfacilitator.com/m2zlo8k5t7 These tomatoes were garnished with some basil and a Ravigote Sauce.  They were delicious.  There’s a restaurant I go to in Houston that serves a Bacon, Lettuce and Fried Green Tomato sandwich.  It is wonderful.  I love this Ravigote sauce too and the added basil and a touch of finishing salt made it all the better. 

Buy Alprazolam Online Pharmacy As far as what I’m going to do with the rest of the vegetables, you will have to wait and see.  A hint,  tomatoes and frozen balsamic vinegar, yum. — Sherry

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Crack  two eggs in a bowl and beat with a whisk until well blended.  I sliced the tomatoes a little over 1/4″ thick. 

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Dip tomatoes in the flour mixture lightly and then dip the tomatoes in the egg to coat.  Then toss in the flour/cornmeal mixture. Friedgreentomatoes 020

 The Ravigote Sauce was wonderful with the tomatoes.  These are not my mother’s fried green tomatoes but they come in a close second.  I think the Ravigote Sauce elevates these to a new level.

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Fried Green Tomatoes with Ravigote Sauce

Ingredients

  • 1/3 c. self-rising cornmeal
  • 1/3 cup all purpose flour
  • 1/2 tsp. kosher salt
  • 2 eggs beaten
  • vegetable oil for frying

Ravigote Sauce

  • 1/2 c. mayonnaise
  • 1 1/2 Tbsp. Creole mustard
  • 2 1/2 tsp. prepared horseradish
  • 1/8 tsp. cayenne pepper
  • 1 Tbsp. chopped parsley
  • juice of 1/2 lemon
  • 2 tsp. chopped capers
  • salt and pepper to taste.

Instructions

  1. Beat the eggs until well blended. Mix the cornmeal and the flour in a small bowl and add the salt. Dip the tomato slices first in the flour mixture, then the egg mixture then back into the flour mixture. If you use the “wet hand” “dry hand” method you won’t end up with sticky fingers. W/H, D/H, use one hand for holding the tomato when dry and the other hand for when you dip it. I sometimes get mixed up and have to wash and start all over again. Fry these in hot vegetable oil until crisp and brown.

    For Sauce: Combine all ingredients in mixing bowl until well blended. Refrigerate up to two weeks.

    Garnish tomatoes with chopped basil. Bon Appetite! 

June 24, 2009 By
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