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Hash It Out With Brussels Sprouts and Bacon

YumSugar — Mon, 23 Mar 2009 16:15:41 -0700

Everything tastes better with bacon and brussels sprouts are no exception. For some reason, I normally only have brussels sprouts at holidays meals, but this tasty vegetable beckons to be eaten more often.

With the cold front that came through San Francisco, it was a perfect weekend to test Tyler Florence's comforting brussels sprouts hash. The enticing recipe includes tender brussels sprouts, caramelized pearl onions, and crispy potatoes; the whole thing is topped with crunchy bacon and fresh parsley. A touch of briefly reduced balsamic vinegar finishes off the dish and provides a zingy bite that enhances the full, rich flavor of the hash. To get started on this scrumptious side dish, read more.

Brussels Sprouts and Bacon Hash
From Tyler Florence's Dinner at My Place

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 fresh thyme sprigs
1 pound fingerling potatoes, cut lengthwise*
2 cups Brussels Sprouts, cut into thick slices
1/2 pound red or white pearl onions, peeled and cut in half
1/2 cup reduced-sodium chicken broth
2 tablespoon balsamic vinegar
1/4 bunch Italian flat-leaf parsley, roughly chopped

Directions

Set a large saute pan over medium heat and add 2 tablespoons of olive oil. Cut bacon into long, thin strips and add to pan with thyme. Cook for 5 to 7 minutes to render the fat. Remove bacon with a slotted spoon and set aside on a paper towel. Discard half of the fat in the pan.
To the remaining fat in the pan, add the potatoes and cook for one to two minutes. Add brussels sprouts and onions. Season with salt and pepper and cook until slightly browned. Add chicken broth and continue to cook for 3 to 5 minutes, until liquid has evaporated and vegetables are tender. Remove and discard thyme sprigs. Add vinegar and toss to coat. Cook until the vinegar has reduced.
Transfer to serving dish and fold in parsley and reserved bacon.

Serves 6-8 people.

*I substituted a yellow potatoes for fingerling potatoes, which I cut in 1-inch strips.

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All the News That's Fit to Eat - Mar. 11, 2009

YumSugar — Wed, 11 Mar 2009 12:50:31 -0700

If you've got leftover bread, here are 33 suggestions for making the most of it. - San Francisco Chronicle
Amidst his company's financial woes, Gordon Ramsay has sold his West Hollywood restaurant. - Los Angeles Times
Is it acceptable to ask your waiter to jot down your order? - New York Times
For a St. Patty's Day seafood dish, turn to haddock fillets steeped in Irish cider. - Chicago Tribune
What's on the menu at Nowruz, or Persian New Year. - Boston Globe
10 tips to get the most wine for your buck when dining out. - Wall Street Journal
Move over, mac and cheese: humble hashes are this season's top comfort food. - Washington Post

Tyler Florence Makes the Ultimate Dinner

partysugar — Wed, 15 Oct 2008 09:00:19 -0700

At Tyler Florence's demonstration at the NYC Wine and Food Festival, Florence taught the crowd how to make the ultimate birthday dinner. It was the exact dinner he made for his wife on her birthday! The boyishly handsome chef has had a busy year. Not only did his wife give birth to a baby girl, but he also released two new cookbooks, opened a kitchenware store in Northern California, and filmed an upcoming season of Tyler's Ultimate, all while making appearances and doing demonstrations.

His special dinner menu - which is ideal for the holiday season - consisted of beef tenderloin with Béarnaise sauce, Brussels sprout and fingerling potato hash, and carrot cake with cream cheese frosting. To see what Tyler had to say about this menu, read more.

Instead of a regular round cake, Florence recommends making a long, rectangular cake (I loved this idea and am doing it the next time I make cake). Pour the cake batter into a large cookie sheet. Bake as you would any cake. Remove from the oven and cut into three even rectangles. Layer frosting between the pieces.
Beef tenderloin is a great cut of meat when feeding a crowd.
"Color equals flavor." To maximize the flavor of the beef, Tyler sears it in a smoking pan. Then he roasts it in the oven until finished.
Always add fresh herbs. Dried herbs don't do much to a dish. Fresh herbs, on the other hand, make a dish fragrant and delicious.
Be cleaver with garnishes. Florence refers to the process of making food beautiful as "culinary pyrotechnics."
Make the Béarnaise sauce in the blender. It's quick and easy.
For the fluffiest frosting, always stir or mix with a wire whisk.
Take the beef out of the oven when the temperature reads 125°F. While the meat rests, its temperature will rise to 130°F.

What's your go-to menu for special occasions? What do you think of Tyler Florence's menu and tips?

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Fast & Easy Dinner: Caribbean Pork and Plantain Hash

partysugar — Wed, 14 May 2008 05:30:27 -0700

When you're stuck in a middle-of-the-work-week rut, a great way to spice things up is through food. While this exotic meal may sound difficult to make - the ingredients are a bit unusual - the cooking techniques are simple and ordinary. Plantains are sautéed with onions, bell pepper, and garlic before being tossed with chunks of pork tenderloin. The final dish is mouth watering, exciting, and complex. To look at the recipe - I discovered it on MyRecipes.com - read more.

Caribbean Pork and Plantain Hash
From Cooking Light

Ingredients

1 tablespoon low-sodium soy sauce
3/4 teaspoon salt, divided
3/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 tablespoon butter
1 1/2 cups coarsely chopped onion
1 cup chopped green bell pepper
2 large yellow plantains, chopped (about 3 cups)
1/2 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon habanero hot pepper sauce
2 tablespoons chopped fresh cilantro

Get more recipes at MyRecipes.com

Directions

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm.
Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally.
Stir in garlic; sauté 2 minutes or until plantains are tender.
Drizzle with hot sauce, and stir well. Sprinkle with cilantro.

Serves 4 (serving size: about 1 1/2 cups).

Nutritional Information: CALORIES 384(29% from fat); FAT 12.5g (sat 4g,mono 3.8g,poly 3.7g); PROTEIN 26.8g; CHOLESTEROL 81mg; CALCIUM 38mg; SODIUM 674mg; FIBER 4.7g; IRON 2.8mg; CARBOHYDRATE 44.9g

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- How to Cook Caribbean from Cooking Light
- Get More Pork Tenderloin Recipes

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Monday's Leftovers: Skillet Pork Hash

YumSugar — Mon, 03 Sep 2007 05:57:31 -0700

One of my favorite things to do with leftover meat is to throw it together with some potatoes and seasonings for a breakfast-inspired dinner hash. It works best if you've got leftover potatoes to deal with, but if you don't have any, simply precook a few beforehand, or get a package of precooked diced potatoes. Serve with a fragrant fruit salad and you've got a perfect dinner meal. To get a great recipe - the secret is in the few minutes of broiling at the end - for skillet pork hash, read more

Skillet Pork Hash
From Cooks Recipes
Image Source

1 pound boneless pork loin, cut into 1/2-inch cubes
1 tablespoon olive oil
1 (16-ounce) package refrigerated cooked, peeled and diced potato
1 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, crushed
1/3 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

1. Heat oil in large ovenproof skillet over medium high heat.
2. Cook pork 3 to 4 minutes, until slightly brown. Stir in potatoes, onion, green pepper, garlic, broth, thyme, salt and pepper, cover, lower heat and simmer for 8 to 10 minutes.
3. Place skillet under broiler 4 to 5 inches from heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.

Nutrition Facts
Calories 330 calories
Protein 28 grams
Fat 12 grams
Sodium 650 milligrams
Cholesterol 70 milligrams
Saturated Fat 3 grams
Carbohydrates 29 grams
Fiber 3 grams

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Definition: Hash

partysugar — Wed, 14 Feb 2007 09:58:53 -0800

Hash
From the French word hatcher, which means to chop.

It is a dish of finely chopped meat, combined with potatoes, vegetables and seasonings that are sautéed or fried until lightly browned. It can be served with a sauce or gravy.

Hash can also mean to chop food into small pieces.

Monday's Leftovers: Fish Hash in Iceland

YumSugar — Mon, 05 Feb 2007 08:28:28 -0800

Almost two years ago, I found myself on a relaxing, fantastic vacation in Iceland. After a full night (or was it day? I'm not sure, the sun barely set) of hanging out, dancing and drinking, one of my favorite things to do was to get up and grab a nice hearty lunch. One of the best things I found was "Plokkfiskur," or fish hash (or fish mash). If you've got any leftover fish from yesterday (which will bring an orange flavor to this traditional dish), then give this traditional recipe a try. read more

Plokkfiskur
From Gestgjafinn

3-4 cups cooked fish (preferably haddock or cod)
1 1/2 cup milk
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
3-4 cups cubed cooked potatoes
Freshly ground pepper
Salt
Chives for decoration (optional)

Pick over the fish to ensure that all bones and skin have been removed. Break it up into flakes. Heat the milk in a saucepan, almost to boiling point. Melt the butter in a pan and sauté the onion at medium heat until soft and opaque. Do not let it brown.

Sprinkle the flour over the onion, stir and cook for a minute or two, stirring continuously. Gradually stir in the warm milk, bring to a boil, and simmer for 5 minutes, stirring often. Add the fish and stir briskly to break up the flakes. Add the potatoes and simmer until they are heated through. Season to taste with pepper and salt.

Spoon into a bowl and sprinkle with chives, if wished. Serve hot with dark rye bread and butter.

Many people make a pile of piping hot plokkfiskur on their plate, make an indentation in the top with their fork, and add a large knob of butter.

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Fast & Easy Dinner: Curried Vegetable Hash

partysugar — Thu, 30 Aug 2007 09:01:12 -0700

Anyone who says a vegetarian meal can't be fulfilling and flavorful must try tonight's rapid yet delicious dinner. A large variety of fresh summer vegetables are stewed with a fragrant curry sauce. Fresh basil and parsley finish off the dish that tastes great alone or over rice. Pair with a cool white wine and you are in for a rewarding and guilt free Thursday night meal. Sound scrumptious? Get the recipe when you, read more

Curried Vegetable Hash
From Vegetarian Times magazine

1 1/2 Tbs. vegetable or olive oil
1 large onion, diced
1 bay leaf
1 medium clove garlic, minced
1 Tbs. all-purpose flour
2 tsp. mild curry powder
2 cups peeled, diced summer squash ( 1/2-inch pieces)
2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces)
1 1/2 cups fresh corn (3 medium ears), or frozen
1 small green bell pepper, chopped
1 1/4 cups low-sodium vegetable broth
1/2 tsp. salt
1 ripe medium tomato, halved, seeded and diced
1 to 2 tsp. chopped fresh basil
1 to 2 tsp. chopped fresh parsley

In large skillet, heat 1 tablespoon oil over medium heat. Add onion and bay leaf and cook, stirring often, until onion is softened, about 8 minutes. Add remaining 1/2 tablespoon oil, garlic, flour and curry powder and cook, stirring, 1 minute.
Stir in squash, potatoes, corn, bell pepper, broth and salt until well combined. Bring to a boil, stirring occasionally. Cover, reduce heat slightly and cook until potatoes are barely tender, about 10 minutes.
Stir in tomato and cook uncovered, stirring occasionally, until most of the liquid has evaporated and vegetables are tender and coated with medium-thick gravy, 5 to 6 minutes.
Remove from heat and stir in basil and parsley. Let stand, covered, 5 minutes. Remove bay leaf and serve hot over rice if desired.

Serves 4-5.

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Fast & Easy Dinner: Potato-Crusted Salmon with Herb Salad

partysugar — Tue, 22 Jan 2008 05:01:31 -0800

I'm always looking for creative ways to transform ordinary ingredients. For example, this recipe takes frozen, breakfast hash browns and uses them as a crust on salmon fillets! The hash browns are seasoned with fresh herbs before being pressed onto the salmon. A lightly dressed herb salad is served on the side, making this an innovative and delicious meal. To get the recipe - it comes together in a quick half an hour - read more.

Potato-Crusted Salmon with Herb Salad
From Food and Wine magazine

4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
Salt and freshly ground pepper
Four 8-ounce skinless salmon fillets
1 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
4 ounces herb salad mix (6 cups)

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.
Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes.
Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.

Serves 4.

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Is McDonald's Launching a Dollar Breakfast Menu?

YumSugar — Mon, 09 Nov 2009 15:00:56 -0800

In this economy, even the savviest of fast food diners have a hard time stretching their dollar. But if the rumors are true, value-seekers may soon find it a lot easier to fill up for a buck early in the day. According to the Chicago Tribune and the Wall Street Journal, McDonald's plans to reveal a nationwide breakfast dollar menu.

Based on internal documents obtained by the two publications, the McDonald's breakfast dollar menu will begin a national advertising run in January 2010. Although McDonald's has declined to comment, the burger giant tested a breakfast menu with $1 items in August in its Chicago stores, offering items such as a sausage McMuffin, breakfast burritos, and hash browns.

The chain, which is also rolling out the Mac Snack Wrap nationwide in January, will face some stiff competition.

Burger King recently added the quarter-pound Double Cheeseburger to its menu through March, and Dunkin' Donuts just rolled out a temporary $0.99 menu in Chicago. If two leading newspapers are publishing stories on it, the alleged menu can't be too far from the truth. What would you hope to see on a $1 breakfast bonanza?