Perfectly Baked Russet Potatoes

The other day I was thinking what information was on the internet about baking a potato so I did a Google search that returned 179,000,000 hits. Wow, that's a bunch so it's clear that there some unanswered questions or simply way too many opinions.

This is how I make mine:

Buy a potato that is consistently proportioned

Don't buy potatoes that have exposed eyes or imperfections in the skin that you would not eat

Do not pierce the skin with a fork as some folks recommend

Do not wrap in foil

Set your oven temp to 425 degrees with the rack in the center position

Use a veggie brush and clean the potato under running water

Dry the potato with a paper towel and place in a glass baking dish, I use a Pyrex pie plate

Brush vegetable oil onto the skin of the potato - a Tbsp should do

Sprinkle the skin well with a coarse salt if you have it or use table salt

Insert the probe of a corded digital temperature lengthwise until the tip is in the middle of the potato

Place the dish in the oven and set the alarm on the thermometer to 210 degrees

When the alarm sounds your potato is perfectly cooked. You can eat it right away or reduce the heat in the oven to "warm"

When ready, remove the potato from the oven but don't cut the potato until you are ready to add your condiments

Note: The use of the thermometer is paramount otherwise you are just guessing when it will be perfectly cooked.

Do yourself a huge favor and make sure that the butter and/or sour cream, bacon, cheese (all if using) are at room temp as there is nothing worse than eating a cold baked potato.

The steak was served over this fantastic homemade steak sauce, just click here. 

White Rice With Butter and Soy Sauce

I love white rice but quite frankly I sometimes get bored with it.

Scouring the internet I came upon an "improvement" that I thought I'd try which was simply adding butter and soy sauce to the rice.

I tried it and I simply loved it. In the pic above I could have done a better job of stirring but it tasted really good.

Beside it are grilled chicken parts that I seasoned with Jake's Boss BBQ Rub over some Sweet Baby Ray's BBQ sauce. Better than Sweet Baby Rays you might want to try my Texas BBQ sauce recipe.

I stopped drowning my meats with sauce. Now I just add some to the plate and then put the meat on top. This way you can actually taste the spices and enjoy crispy chicken or that beautiful steak or pork chop but with  just enough sauce to add another dimension without being overpowering. Afterall, there is s reason that they (whomever "they" are) refer to sauces as condiments and not the whole enchilada.

Coleslaw with Tomatoes

Click on Image to Enlarge

1/2 Head of cabbage
2 Carrots
1/2 Medium red onion
1/2 Medium Tomato 
Salt and pepper to taste
Hellmann's mayo

Shred the cabbage, carrots and onion then add the chopped tomato. 

Add the mayo according to your tastes, mix and adjust for taste with salt and pepper.

Pork and Veggie Stuffed Egg Rolls

Click on Image to Enlarge

Hot Mustard:

1/4 cup boiling water
1/4 cup dry Colman's mustard powder
1/4 tsp salt
2 tsp veggie oil

Using a whisk the mustard powder into the boiling water until smooth. Add in the salt and oil and mix until combined. 

Sweet and Sour Sauce:

1 cup pineapple juice
1/3 cup water
3 Tbsp vinegar
1 Tbsp soy sauce
1/2 cup packed brown sugar
3 Tbsp cornstarch

Combine all ingredients in a sauce pan and cook on medium heat until thick, stirring all the while.

The Filling:

1 Tbsp veggie oil
1 1/2 cup shredded carrot
3 cups cabbage chopped
1 tsp minced garlic
2 tsp dried ginger
1/3 cup green onions
4 tsp soy sauce
1/2 tsp sesame oil
1 large egg white whisked
1 cup chopped fresh mushrooms
8 ounces of ground pork
12 egg roll wrappers, 7" x 7"
Veggie oil - enough to fry the the egg rolls

Heat a wok or large pan over medium heat
Add the oil and fry the pork and drain of any residual oil if necessary
Add the mushrooms and saute for 1 minute
Add the carrots and saute for 1 minute
Add the cabbage and cook until well wilted
Add the garlic and ginger and saute for 30 seconds
Add the soy sauce and sesame sauce and stir to combine
Remove from the heat and let cool

Then stuff your egg rolls.

Zucchini Quiche

Easy to make and quite tasty but the next time I make it I'll up the temp to 375 and cook it for 35 to 40 minutes.

Click on the link for the recipe. Zucchini Quiche

Fried Rice

1 tablespoons butter

2 Tbsp Veggie Oil

3 eggs, scrambled 

12 ounce pack of frozen carrots and peas thawed

1/2 small onion, small dice

2 cloves garlic minced

4 cups cooked and chilled white rice

2 1/2 tsp Soy Sauce

2 Tbsp Oyster Sauce

1 tsp Sesame Oil

1 Tbsp Hoisin Sauce

pinch of red pepper flakes...optional

Chopped green onions for garnish...optional

Heat 1 tablespoon of butter into a large skillet

Add the eggs and scramble until fully cooked, and set aside in a bowl or on a plate.

Add the oil to the pan.

Add carrots, onion and peas and cook until tender, 3-4 minutes

Add garlic and pepper flakes cook for 1 min

Add the cold rice and fry at med-high heat for 3-4 minutes.

Add the cooked eggs into the pan and stir in soy sauce, oyster sauce, hoisin and sesame oil

Cook for an additional 1-2 minutes until hot

Adjust for flavor

Garnish with green onions 

NOTE: Add in cooked meat or seafood at the same time as the garlic and pepper flakes if using.  

Red or White Beans and Rice Recipe

1 lb. dried premium Great Northern or Red Kidney beans 

3 Tbsp butter

2 cups diced yellow onions

1 cup diced celery

1 cup diced green bell peppers

3 bay leaves

1 Tbsp dried parsley

1 teaspoon dried thyme

2+ Tbsp of diced garlic
1 Lbs. meaty smoked ham hock
1 Lbs. smoked sausage 
1/3 Lbs. pickled pork (optional)

Cajun/Creole seasoning

Steamed rice 

There are three fantastic variations to this recipe. Go to the Notes below for a surprise.

The Night Before -

Place the beans in a large bowl and cover with
salted water by 4" and a healthy dose of salt

Let soak for 8 hours or overnight, sometimes I do it for 48 hours. Drain, rinse 2 times if necessary and set aside.

Boil the ham hock in a saucepan for 50 minutes then add bite sized pieces of the pickled pork (if using) and simmer for an additional 10 minutes. Total boiling time should be 60 minutes even if the pickle pork is not used.  Reserve the broth. 

Cut the sausage into 1/3 inch rounds and fry until brown in a large pot (I use a porcelain coated cast iron pot) then remove the sausage set aside.  

Add butter to the pot over medium-high heat. Add finely diced onions, celery and bell peppers to the pot and cook until tender, about 10 minutes adding water if necessary.

Add the bay leaves, parsley, thyme, and garlic, cook for about 5 minutes.

Add the beans, stir. Add water to cover the beans by about 1 inch.  

Bring to a boil, stir again and reduce the heat to a slow simmer uncovered for about an hour stirring every 20 minutes. Make sure you scrape the cooked beans from the bottom of the pot with a wide wooden or plastic spatula. Add water as necessary. 

After 1 hour, remove the bay leaves and add the ham hock and pickled pork along with its juices. 

After simmering for another hour place the hock on a cutting board and separate the rine and bone from the meat. Put the meat back into the pot. 

Simmer until the beans cook down and become  become creamy, adjust the seasonings (if necessary) with Cajun/Creole seasoning.  

But remember, particularly with respect to salty seasonings, you can put it in but you can't take it out so be judicious and sprinkle in a little stir and taste until you are happy. 

Serve over steamed white rice and enjoy with catfish or not - better with! 

Note 1: I was messing around the other day and decided that I'd try something different so instead of using rice for my white beans. I boiled up some Fettuccine pasta, after draining I cut the strands into about 1 inch long pieces and mixed it in with the beans. It was an amazing departure from the standard rice.

Note 2: Serve red or white beans with catfish or any other white fish. 

I saved the best for last so here it is.

Note 3: A Cajun told me to pitch in a few pieces of fried chicken legs and/or wings in the pot of red beans during the last 30 minutes of cooking. Try not to knock off the breading as you stir the beans. When done, remove the chicken to a plate, put down a bed of rice in a bowl, and ladle the red beans on top. There is no doubt that this is the only way that I'll make them from now on. Yes, they were that good!  




  

Homemade Pickled Vegetable Medley

Click on Pic to Enlarge

This recipe is for a gallon jar.

1 Small Cauliflower (buds cut into bite sized pieces)

12 Radishes (halved)

1 Large Red Onion (sliced and rings separated)

2 Zucchinis (quartered, seeds removed)  

2 Cucumbers (same as above)

1 Yellow Squash (same as above)

For the Brine:

4 Bay Leaves

1 TBSP Coriander Seeds

1 TBS Celery Seeds

1/4 Heaping Cup Kosher Salt

4 Cups White Vinegar

4 Cups water

Wash and cut the veggies and toss in a very large mixing bowl and place them in a  sanitized 1 gallon lidded jar.

Place the brine ingredients into a large saucepan and bring to a boil. Remove the bay leaves and pour the hot brine over the veggies. Let cool, cover, wait a week, refrigerate and wait at least 48 hours before trying them.

As for the brine you can use it in a salad and just add some virgin oil as I do or you can use it for a a variety of medicinal uses as described thru the link provided below.

Uses for Pickle Juices

Scotch Egg Recipe

In all honesty, I had never heard of Scotch Eggs before I saw them on Chef John's food blog but I immediately knew that I had to make them even if it were only for the experience.

In a nutshell, Scotch eggs are (at least in this case) steamed eggs with the shell removed, covered with Italian sausage, then rolled in flour, egg and Panko bread crumbs and fried one at a time in vegetable oil. 

At first blush you may think that it would be difficult to engulf the egg in a protective covering of sausage without piercing them but it really isn't all that difficult if you practice a little patience. 

Accompanied by a sauce consisting of mayonnaise and Dijon mustard this is a rich, savory and crispy treat.  Be careful when you go in for your first bite 'cause that pretty egg yolk can be as hot as molten lava. 

Ingredients:

6 large eggs from the fridge steamed for 6 minutes for soft yolks, peeled

1/2 cup, about 3.5 ounces of bulk Italian Sausage
for a total of about 21 ounces
A pinch of nutmeg
A pinch of cayenne
1/4 tsp of mustard powder
White flour
2 eggs beaten
and enough panko breadcrumbs to bread the eggs 

The Sauce:
One part mayo, one part Dijon and a sprinkle of cayenne. 

Procedure:
Steam the eggs, chill immediately in cold water and GENTLY peel and let cool. 

Take the sausage and mix well with the spices then with about 3.5 ounces of the sausage mixture spread out into a flat patty, place the egg in the center and with wet hands wrap the sausage around the egg.

Gently all around the egg until the egg is completely and evenly sealed by the meat. This may sound difficult but it is actually not. It's actually therapeutic in an odd kinda way.

After the egg and sausages have been formed, roll them in flour, then in the beaten egg and finally in the breadcrumbs. 

Heat a fry pan with sufficient amount of veggie oil to cover the eggs by 1/2 to 350 degrees and fry until browned, about 5-6 minutes and then plate and serve with the sauce.   

I found this to be a very rich meal so I found it to be satisfying served with a garden salad. 

Chef John's Scotch Egg Video Link      

Barr's Homemade Mayonaise

     

Homemade French Fries (Cooks Illustrated)

From CI's America Test Kitchen...no variations to the recipe please...none at all!

1.  Use only Yukon Gold potatoes, don't remove the skin

2.  Slice into 1/4 x 1/4" planks

3. Place the fries into a pot and cover with room temp Peanut Oil and add some bacon grease for superior taste if available
4. Turn burner on high until the oil is boiling 

5. Start timer and don't touch the fries for 15 minutes!

6. After 15 minutes gently stir the fries frequently taking great care not to break the fries for an additional 10 minutes
7. Remove the fries to drain on paper towels and sprinkle with salt, vinegar, Cayenne or whatever you want. 

Mircrowave Corn on the Cob - No Shucking Required

Most everyone likes corn on the cob but few enjoy having to shuck the ears.  

Here is a video that demonstrates the process if all you want is 1-4 ears.  

 
http://www.youtube.com/watch?v=YnBF6bv4Oe4

Idahoan Real Premium Instant Mashed Potoates - Product Review

Okay, Okay, I can see your eyes rolling. Instant mashed potatoes?

Well, not everyone has the luxury of having the time (or skill believe it or not)  to prepare proper mashed potatoes.  There are many things that are going on in our lives and having to make a side dish that takes more effort or time to prepare than your main course on a weekday evening just ain't gonna cut it.  The nasty instant (dehydrated) potato?, blasphemy you say! 

I may not be totally crazy (although the jury is still is still out on this one) but there is at least one, the only one that I know of, that is pretty damn good of the instant persuasion and it is the Idahoan REAL Premium Mashed Potatoes that I used to buy at Costco long ago in 3.24lbs containers.

For what ever reason, Costco stopped carrying this product but may still may carry some of the Idahoan potato product line but I'm happy to announce that Sam's Club has them.

In short, they taste pretty good by themselves but I have been known to add in some sour cream in lieu of some of the milk, blend in some well-cooked cauliflower, or cheese.  Just follow the directions.  It is that easy.

Also, instant mashed potatoes can also make a good sauce thickener if used in small quantities.

Click on the photo for additional information.

Oven Fried Onion Rings

Emeril's Refried Beans Recipe

• 1 cup dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
• 1 bay leaf
• 1/2 cup bacon drippings or lard
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1 tablespoon minced, seeded jalapeno
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Pinch cayenne
• 1/2 teaspoon chopped oregano
• 1/2 cup grated queso blanco
• 1/4 cup minced fresh cilantro, garnish
Directions
In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.
In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.

Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.

Classic Tuna Salad (inspired by Cooks Illustrated) Recipe

Classic Tuna Salad

2 (6-ounce) cans solid white tuna in water

2 tablespoons lemon juice

1/2 teaspoon table salt

1/4 teaspoon ground black pepper

1/2 teaspoon Dill Weed

2 tablespoons minced red onion

2 tablespoons chopped pickles (sweet or dill)

1/2 small clove garlic , minced or pressed through garlic press (about 1/8 teaspoon)

2 tablespoons minced fresh parsley leaves

1/2 cup mayonnaise

1/4 teaspoon Dijon mustard

Barr's Homemade Mayo - It's easy to make

Block Party Beans Recipe

2 Lbs lean ground beef

2 cups chopped onion
1 cup chopped celery stalk
1 can condensed tomato soup, undiluted
1 cup ketchup
1 can pork and beans
1 can chili beans
1 can Great Northern beans
1 can black beans
1 can cut green beans, drained
1 can cut wax beans, drained
1/2 cup packed brown sugar
2 tablespoons prepared mustard
3 strips bacon cut into small pieces (optional)

Brown beef in a large skillet and drain. Then fry the bacon pieces and drain, leaving 2 Tbsp of the grease. 

Add the onions and celery and saute until tender. 

Combine all the ingredients in a large, deep casserole pan or Dutch oven. Stir well to combine, and simmer for 20 minutes.

Then place in oven uncovered at 350 degrees for about one hour. Great for picnics or potlucks.

It is best if refrigerated overnight and gently reheated the next day before eating. Trust me on this—it's really, really good!

Macaroni & Cheese

6 OUNCES WHITE SHARP CHEDDAR CHEESE (grated)
2 OUNCES MONTERREY JACK CHEESE (grated)
(Cheeses should be combined)
8 OUNCES UNCOOKED ELBOW MACARONI (cooked al dente)
4 TBS BUTTER (salted)
3 TBS FLOUR
1 TBS SALT
1 tsp PEPPER (white if you have it)
3 CUPS WHOLE MILK
Unseasoned Bread Crumbs - Optional


First, you have to make a white sauce.  Melt butter in a saucepan over medium-low heat; whisk in flour a bit at a time stirring all the time for about 2-4 minutes and quick enough so you don't burn the mixture (roux).  It should smell like toasted flour something akin to a cooked pie crust and light in color. 

Gradually stir in COLD milk stirring rapidly until you use 1/2 of the milk. Then, after the milk has been incorporated into the flour and butter mixture and has begun to thin out, add in the remainder of the milk. Increase the temp to med-high and to simmer over medium heat, stirring constantly, until the sauce thickens. Season with salt and pepper. Let the sauce come to room temp. 

In a large bowl, add the pasta after it has cooled along with the sauce and mix to combine. Then add the cheese and mix again until well combined. You do not want the cheese to melt in the mixture. 

Pour into a baking vessel and top with additional cheese and bread crumbs if using. 


Cover and bake at 350 for 25-30 minutes (depending on the depth of the pan) until hot and bubbly. Remove the cover in the final few minutes to brown the top layer of cheese and unseasoned bread crumbs (optional).

Serve and enjoy!

Note: Boil the pasta in water salted to the extent that it tastes like seawater.  

Mashed Potatoes (Chef John)

MASHED POTATOES

3 LARGE RUSSET POTATOS

½ STICK BUTTER

2 TBS SALT FOR WATER

WHITE PEPPER OR BLACK

½ CUP WHOLE MILK

PEEL POTATOS AND CUT IN HALF LENTHWISE

COOK AT A GENTLE SIMMER FOR ABOUT 20 MINUTES

DRAIN AND RETURN TO POT 

BURNOFF ANY REMAINING WATER

WITH A MASHER, MASH STRAIGHT UP AND DOWN,TWICE AROUND THE POT

ADD BUTTER AND 3-4 TIMES MORE AROUND WITH MASHER

ADD MILK AND STIR AND MASH

ADD SOME SALT AND PEPPER FOR TASTE

WHISK FOR 15 SECONDS…….

SERVE IMMEDIATELY OR KEEP WARM IN THE OVEN OR REHEAT IN THE MICROWAVE

Fettuccine Alfredo Recipe

http://www.bettycrocker.com/recipes/fettuccine-alfredo/61d2461a-da1e-4f20-b101-e0a5186ef337

This is a wonderful meal, to say the least.  The last time I made it was nestled around a nice grilled chicken breast but it should be equally good with bit-sized pieces mixed into the pasta.  An additional morsel would include mushrooms. That said, at some point, it becomes something other than the classical dish so I would avoid tampering with this recipe.

Also, Fettuccine Alfredo can be an exceptional side-dish for a standing rib roast like a fine macaroni and cheese such as I have listed on this post under the Pasta, Beef, and Poultry labels just so you don't miss an opportunity.

In closing, I will stress that you should use the expensive, but high-quality Parmesan cheese such as Parmigiano-Reggiano, not the crap in the familiar tube-shaped containers stuff if your budget permits.  The bottom line is that the difference will be quite remarkable. You get what you pay for...period!


Ingredients

16 oz uncooked fettuccine

1 cup butter or margarine

1 cup heavy cream

1-1/2 cup freshly shredded Parmesan cheese

1 teaspoon salt

1/4 teaspoon black or white pepper

Chopped fresh parsley