I’m all shook up!
Remember these these famous lines of Elvis’ song “I’m All Shook Up”
♫I’m in love
I’m all shook up
Mm mm mm mm, ya, ya, ya,♫
Well, you will be going mmm, mmm, after eating these potatoes; and they are all shooked up.
My mother use to make two types of potatoes that we really liked as kids. One was these “shooked” potatoes and the other potato recipe (no recipe at all) was called “stewed” potatoes.
Let me tell you about the Stewed Potatoes first. First, you have to be making some home made cornbread in order to make these potatoes (no boxed, sweet cornbread either). So, my mother would have some peeled, quartered potatoes cooking in water. She would have her cornbread ready to go in the oven and before putting the bowl in the sink to be washed, she would add a little water (maybe 1/2 cup or so) to the bowl and swish it around and then she would pour this into the cooked potatoes and cook for about 5-10 minutes longer and this watery mushy stuff would thicken the water and then she would add some salt, pepper and butter and they were ready to serve up. Very good and I think about her every time I make them.
Potatoes, Broccoli and Cheese OH MY!
Who doesn’t love potatoes? Whether they are whipped (not really suppose to whip potatoes though), French Fried, American Fried, hashed, smashed, paved, loaded, twice baked or AuGratined (the list goes on and on and on) there is no wrong way to prepare a potato. I use to eat them raw with salt when I was a kid. Have not done that in at least 60 years. Not sure why not, just never took the time to single out a few freshly cut potato sticks and salt and crunch away for a pre-dinner snack.
Take a look when you have a minute or two at my “side dish” section of this blog at some of my favorite potato dishes. I love my Potatoes Pave, beautiful to look at and fun to eat. One night I was looking for a side dish to go with some steelhead trout we were grilling; I should say GA was grilling. I’m not sure I could even light the grill or start the Kamado Joe smoker. I happened to have a bunch of potatoes left over from Christmas that weren’t used because our holiday was cut short (what a bummer), there was half a bag of broccoli left from a salad I had made on pizza night at the Brewery over Christmas and several packages of cheese that would eventually get used up.
Don’t you just love the crispness of a sugar snap pea?
(Note on what I’ve been doing instead of posting here–Baking at Lollitop Sweet shop four days a week and the kids Round Top Brewing just opened the first day of Round Top’s Fall Antique Show. So 10-12 hour days of baking and cooking for other to enjoy. Fun to do but too tired to cook my own food. Now that the show is over, time to get back to cooking up some new recipes.)
Here’s another recipe from Southern Living magazine I received a few months ago with a twist or two. When I first saw this recipe I thought it was going to be like my mother’s “Shooked Potatoes” that she use to make. But a closer look and I realized that these had a cream sauce. I just posted a potato and turnip dish but with Fall here (It’s about time!) I’m always thinking of different ways to prepare potatoes.
There was a package of very fresh sugar snap peas in my refrigerator and I knew these potatoes needed a little freshening up so after blanching the peas a minute or two and then plunging the cute little things in an ice bath they were the last addition to the potatoes and cream sauce. Oh, I almost forgot – I also added 1/4″ parmesan cheese to the cream cheese and some really nice black sea salt to dress them up before serving.