Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

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Maple Bourbon Glazed BBQ Pork Chops with Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

Ingredients:
4-6 medium sized “new potatoes”, Red Pontiac, Melody, or Russet, cut in bite size pieces
6-8 large pimento-stuffed Manzanilla Olives, sliced in thirds perpendicular to the pit (optional)
4 Scallions, cut in 2-3mm pieces, white separated from the greens
1 Tbsp Green Peppercorns
1/4 cup Bourbon
1/8 cup Maple Syrup
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Ground Chipotle Pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Light Brown Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp White Pepper
Salt & Pepper to Taste

Directions:

  • In a small bowl, toss the Cumin, paprika, Chipotle, Garlic powder, Onion powder, Brown Sugar, Salt, and Black & White Pepper. Use a fork to mix well.
  • In a saute pan, on medium heat, add the Potatoes and cook until browned, about 7 minutes–you want a crust on them.
  • Toss in the white portion of the Scallions, Olives, Green Peppercorns, and Spice mixture, and stir while it cooks for 1 minute.
  • Remove the pan from the stove, and pour in the Bourbon. Replace the pan to the heat, mindful that the alcohol may flare up. To avoid injury, keep your body away from the pan, and do not have your face near it.
  • Drizzle in the Maple Syrup and adjust the seasonings. Let cook for 1 more minute, allowing the maple syrup to glaze over everything.
  • Plate, and garnish with the green portion of the Scallions.

Makes about: 4-6 servings

Notes: I cannot emphasize enough the need for caution when adding the Bourbon to the hot pan. The risk of flare up is decreased by removing the pan from the heat. I recommend you have a lid ready, just in case, and of course a working fire extinguisher. In general, if you remove from the heat to add the alcohol, the likelihood of it flaring up is much reduced, verses if you were to just add it while over the flames, the vapors could ignite like flash paper.

The Olives are optional–but I recommend trying it with them because they offer a flavor contrast to the spicy and sweet bbq glaze.

Sugar Snap Peas and Red Potatoes

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Egyptian Chicken with Sugar Snap Peas and Red Potatoes

Ingredients:
4 medium sized Red Pontiac Potatoes, cut in 2mm slices
2 cups Sugar Snap Peas
2 Tbsp Sour Cream
1 tsp Italian Seasoning
1/2 tsp Crushed Red Pepper
1 tsp Balsamic Vinegar Glaze
1/4 cup Bacon Bits (Real or Soy)
1 Lime
1 tsp Olive Oil
Salt and Pepper

Directions:

  • In a bowl, toss the Potatoes with Italian Seasoning, Crushed Red Pepper, Extra Virgin Olive Oil, Salt, and Pepper.
  • In a saute pan, on medium heat, add the Potatoes and cook until fork tender and browned, about 7 minutes. Toss and stir so they do not stick.
  • Halve the Lime, and squirt the juice over the Potatoes. Invert the peal and leave to cook with the Potatoes for 2 minutes, stirring.
  • Add the Sugar Snap Peas, Balsamic Vinegar Glaze, and Sour Cream, and 2 Tbsp water to the pan. Stir well, so everything is coated, and cook for another 3 minutes.
  • Toss in the Bacon Bits, remove from heat and serve.

Makes about: 4-6 servings

Notes: It is rare that I say this, but I prefer this with the soy-based Bacon Bits rather than real Bacon. One can also use fat-free sour cream and reduce the calories further. Be sure not to add too much salt to the potatoes, as they Bacon Bits will add some when added.

Salade Niçoise à l’Américaine – Niçoise Salad (American Style)

Ingredients:
4 Tuna Fillets (about 6 oz each)
1/2 Tbsp Olive Oil
1/2 tsp Sea Salt, or coarse Kosher
1/2 tsp Black Pepper, ground
12 baby Red Pontiac Potatoes
1 Roasted Red Bell Pepper
4-6 oz Green Beans, trimmed
4 Eggs
Water for boiling
1/3-1/2 lb Butterhead Lettuce
1/2 cup Fresh Basil
2 Tbsp Fresh Thyme
1/4 cup Fresh Mint
4 Plum Tomatoes, Quartered
2 Tbsp Capers
12 Niçoise Olives
4-8 Anchovies (optional)
1 cup Niçoise Vinaigrette

Directions:

  • Prepare the Tuna:
    • Heat a skillet on medium heat with 1/2 Tbsp of the Olive Oil.
    • Cut the Tuna into 2″ x 1″ strips.
    • Rub with the Salt and Pepper.
    • Place the Tuna in the pan, and sear each of the four long sides, watching the small sides to make an even searing to desired done-ness.
    • Set in the Refrigerator.
  • Place the Eggs in a pot and cover with water.
  • Bring to a boil.
  • Turn off the heat and let sit for 12-15 minutes.
  • Remove and run under cold water, and peel the eggs; in the Refrigerator.
  • Return the Water to a boil.
  • Add the Potatoes and the Green Beans
  • Cook for 4 minutes, until the Green Beans turn bright Green.
  • Remove the Beans first, using tongs, and then the Potatoes.
  • Run both under cold water and set in the Refrigerator.
  • Give all the ingredients at least 20 minutes to cool.
  • Prepare wide bowls or salad plates for plating by dividing the Lettuce evenly.
  • Tear the Basil and Mint, and divide with the Thyme among the salad plates.
  • Quarter the Tomatoes, Potatoes, and Eggs.
  • Decoratively divide the Tomatoes, Potatoes, Eggs, and Green Beans among the salad plates. Usually this salad is deconstructed with the different items in piles next to each other on the Lettuce.
  • Slice the Tuna pieces perpendicular to the seared sides, in 1/4″ slices, and add to the Salad.
  • Add the Capers and Anchovies, and drizzle the Vinaigrette over it.

Serves 4

NOTES: Despite being what one would commonly find in most restaurants and diners in America and what Julia Child’s recipe calls Salade Niçoise, it is strikingly different from a true Salade Niçoise from Nice, France or the Côte d’Azur. Most noteworthy is the use of Blanched Potatoes and Green Beans–something not commonly used in the French namesake. Additionally, Mescaline salad would be used, and other items like Artichokes would be present. Still this is the version most Americans will know and recognize, and I find it tasty (without the Anchovies, which I have not yet come to like).  OH I should also mention that many of the French recipes  use Canned Tuna–I can only assume theirs is not “Chicken of the Sea”, though I’ve seen some marinated vacuum-sealed Tuna that may serve the purpose–and Lord know’s most diners use canned.

This salad, is often served as an Entrée, in a similar manner to the Cobb Salad.

I do have to share what Julia Child says about this sald in her book Julia’s Kitchen Wisdom:

Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It’s a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.

Potato Salad with Avocado-Yogurt Dressing

Potato Salad with Avocado-Yogurt Dressing

Ingredients:
6 large Red Pontiac Potatoes, cleaned, and chopped
2 Avocados, mashed
1/2 cup Greek-Style Yogurt
3 Tbsp fresh Chives, diced
1 Tbsp fresh Dill, diced
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Orange Bell Pepper, chopped
Juice of 1 Lemon
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1 tsp Salt
Pepper to Taste
Water for boiling

Directions:

  • Boil the Potatoes until fork tender. I suggest cutting them before because they will cook quicker, but you can cut after.
  • While the Potatoes are cooking, in a food processor, combine the Lemon Juice, Yogurt, Avocados, Mustard, and Herbs. Pulse to combine.
  • Slowly drizzle in the Olive Oil.
  • Add Salt and Pepper to Taste.
  • Drain the Potatoes and move them to a large bowl.
  • Add the Roasted Peppers.
  • Slowly add the Dressing, tossing to mix well. You may not use all the dressing.

NOTES: I like Potato Salad, but I often find it either tasting too much like Mustard or too much like BLAH. If you want a kick, add a diced Jalapeño to the mix.

Rosemary & Lemon Roast Red Potatoes

Rosemary & Lemon Roast Red Potatoes

Ingredients
4 cups Red Pontiac Potatoes, cut into bite size chunks
2-4 Tbsp Olive Oil
1 Tbsp Rosemary, chopped
1/2 cup Yellow Onion, diced
2 cloves Garlic, slivered
1 tsp Salt
1 tsp Black Pepper
1/2 cup Lemon Juice

Directions

  • Preheat the oven to 400 °F.
  • Heat the Olive Oil in a skillet with the Rosemary, Onion, and Garlic for 3-5 minutes on medium heat. Do not let it smoke.
  • Place the Potatoes in a large bowl and toss with the Lemon Juice and Salt.
  • Carefully pour the Olive Oil, Rosemary, Onions, and Garlic into the bowl with the Potatoes and toss.
  • Pour into a large baking dish and sprinkle with the Black Pepper.
  • Roast for 30-40 minutes until fork tender and crisp on the outside.

Makes 4 servings.

NOTES: You do not have to use Red Pontiac potatoes, so long as the potato used is cut into bite size pieces.

Pot Roast and Vegetables

Sliced Pot Roast with Onions and Garlic

Ingredients:
1 lb Chuck Roast
2-4 Tbsp House Seasoning
2 Tbsp Olive Oil
6 cloves Garlic, sliced
2 medium white Onions, quartered
4 Carrots, skinned, sliced
4 Red Pontiac Potatoes, quartered
1 Tbsp Herbes de Provence
2 Tbsp Worcestershire Sauce
1 Tbsp Salt
1 Tbsp Black Pepper
1/2 cup Water

Directions:

  • Cut slits into the Roast big enough for slivers of Garlic to be slid into it.
  • Slide half the Garlic into the slits.
  • Cover the Roast in the House Seasoning.
  • Preheat oven to 250°F.
  • In a Dutch oven, brown the outside of the Roast in the Olive Oil on medium heat. To do this, let the meat rest on either side, and then left with tongs and rotate. If you move too often, the browning will not be as caramelized.
  • Remove Roast from the Dutch Oven.
  • Add the water and de-glaze, scrapping the fatty/meaty deposits that have stuck to the pan with a whisk.
  • Add the Onions, and Place the Roast on top of them.
  • Surround the Roast with the Potatoes and Carrots.
  • Sprinkle with the Herbs, Worcestershire Sauce and remaining Seasonings.
  • Place in the oven, with a lid on the Dutch Oven, and bake for 3 1/2 to 4 hours.

NOTES: If you have a roasting pan, you can use it for the baking process. You should still brown the meat in a skillet and the place it into the roasting pan; keeping the lowering insert below the onions and roast.

Feel free to use whichever root vegetables you prefer like Turnips, Parsnips, Rutabagas, Yucca, etc; or you can omit them.

Herb & Yogurt Mashed Potatoes

Ingredients:Vegetarian
8 cups of Red Potatoes, cleaned, skins on, quartered (Red Pontiac is fine)
2 cloves Garlic, minced
1/4 cup Yogurt
1 Tbsp fresh Dill, chopped
4 Tbsp Butter
1/2 cup Milk
1 tsp Salt

Directions:

  • Place Potatoes in large saucepan, and cover with water (at least an inch).
  • Bring to a boil, watching for boil-over from the starch.
  • Cook until a Potatoes are fork-tender.
  • Drain water and return to Pan
  • Mash or the Potatoes incorporating the Butter, Milk, Garlic, and Yogurt.
  • When creamy, fold in the Dill, and add Salt to taste.
Variations:
Substitute Goat Cheese for the Yogurt for a tangier taste.
Add fresh Parsley or Rosemary instead of Dill for a varied flavor.