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Would You Rather Eat Mashed or Sweet Potatoes?

partysugar — Sun, 01 Nov 2009 01:30:30 -0700

It's Nov. 1, and I'm happy to say our Thanksgiving coverage starts now! Turkey day is my favorite holiday, and you can rest assured that over the next 26 days we will be providing the best Thanksgiving recipes, tips, how tos, and ideas to make your meal a memorable one. To kick things off I want to know what starchy side - mashed or sweet potatoes - you prefer on Thanksgiving.

Source: Flickr Users bionicteaching and David Boyle

Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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Fast & Easy Dinner: Provençal Rack of Lamb

partysugar — Tue, 29 Sep 2009 06:50:41 -0700

Lots of nights, I crave roast chicken because it's simple and intensely comforting. However, I live alone, and unless I have someone over, cooking an entire chicken seems a bit wasteful. That's why I've taken to roasting rack of lamb instead. It's available in smaller quantities, and when I'm by myself, it feels like a special treat. In this recipe, the lamb is rubbed with a fresh-herb garlic paste before being roasted with tomatoes and potatoes in the oven. The resulting meal is delicious, rewarding, and, with a glass of red wine, wonderfully luxurious. To look at the recipe, read more.

Provençal Rack of Lamb
From Gourmet

Ingredients

2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Directions

Preheat oven to 400°F with rack in middle.
Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

Serves 2.

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Fast & Easy Dinner: Chicken Salad Piccata

partysugar — Fri, 25 Sep 2009 06:50:52 -0700

Traditionally, a piccata consists of floured meat cutlets that are quickly sauteed and served with a simple sauce made from pan drippings and lemon juice. This recipe employs boneless skinless chicken breasts to make the piccata. Instead of placing the cooked chicken on a bed of pasta, it's set atop a mixture of red potatoes and green beans, with the sauce acting as a dressing for the vegetables. This affordable meal is a delicious variation on a crowd-pleasing classic, so be sure to get the recipe.

Fast & Easy Dinner: Steak and Potato Salad

partysugar — Fri, 11 Sep 2009 09:00:48 -0700

Tonight serve your loved ones a meal inspired by the classic steakhouse dinner of meat, potatoes, and wedge salad. The potatoes are roasted in the oven, while the ribeye steaks are seared on the grill. A quick but wildly flavorful salsa verde (a mixture of chives, capers, oregano, thyme, and garlic) coats the cooked and crispy potatoes. Serving the potatoes and steak on a bed of crunchy romaine lettuce makes this a balanced meal that's sure to be enjoyed by all.

Check out the recipe when you read more.

Steak and Potato Salad
From Better Homes and Gardens

Ingredients

2 lbs. small new Yukon Gold potatoes, halved or quartered
2 Tbsp. extra-virgin olive oil
1-1/2 to 2 lb. ribeye steaks, cut 1-inch thick
2 heads romaine lettuce
1/2 cup chopped Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons chopped chives
3 tablespoons drained capers
2 teaspoons chopped oregano
1 teaspoon chopped thyme
2 cloves minced garlic
5 green onions, thinly sliced

Directions

Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly.
Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.)
Slice romaine into six 2-inch-thick slices, reserving tops for another use.
In bowl combine parsley, 1/4 cup extra-virgin olive oil, chives, capers, oregano, thyme, and minced garlic. Season with salt and pepper.
Place slice of romaine on each serving plate; drizzle; with 1/2 of the salsa.
Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes.

Serves 6.

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Fast & Easy Dinner: Shrimp Boil

partysugar — Fri, 04 Sep 2009 08:00:28 -0700

To kick-start your Labor Day weekend, look to Louisiana and make this finger-licking good shrimp boil. You don't need to live near the shore to enjoy this classic combination of boiled corn, potatoes, and shrimp. All you need is an oversize pot and half an hour.

Don't skip the spicy horseradish dipping sauce; it pairs perfectly with the small potatoes and succulent shrimp. Do serve with icy cold beer. Check out the recipe and read more.

Shrimp Boil
From Gourmet

Ingredients

1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

Directions

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.

Serves 4.

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Fast & Easy Dinner: Steak and Potato Kebabs

partysugar — Fri, 14 Aug 2009 08:00:18 -0700

What's not to love about an entire meal on a stick? Kebabs are simple to prepare and fun to eat. While the ingredient variations are endless, this recipe uses strip steak, poblano peppers, white onion, and red potatoes. A quick dipping sauce - consisting of cilantro, sour cream, cumin, and chili powder - provides a Southwestern spin to the skewers. If you don't eat red meat, substitute pork, chicken, or fish. Check out the recipe and read more.

Steak and Potato Kebabs
Eating Well

Ingredients

1/4 cup packed fresh cilantro leaves, minced
1 tablespoon red-wine vinegar or cider vinegar
1 tablespoon reduced-fat sour cream
1/2 small clove garlic, minced
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
4 new or baby red potatoes
10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces
1 poblano pepper or 1/2 large green bell pepper, cut into 1-inch pieces
1/2 teaspoon extra-virgin olive oil
1/2 large sweet onion, cut into 1-inch chunks

Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.
Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl.
Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Serves 2.

NUTRITION INFORMATION: Per serving: 269 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 16 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 769 mg potassium.

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Fast & Easy Dinner: Sausages With Warm Potato Salad

partysugar — Fri, 10 Jul 2009 08:00:15 -0700

Who can say no to the classic combination of meat and potatoes? To get your weekend started, serve your family this hearty and satisfying meal. Although the ingredient list calls for Italian sausage, bratwurst, andouille, or any other kind of sausage would work well.

The recipe cooks the sausages over the stove, but don't hesitate to throw them on the grill. The warm potato salad is German-style and has no mayonnaise. To serve this meal with an icy cold beer, get the recipe now.

Fast & Easy Dinner: Grilled Beer Chicken With Potato Slabs

partysugar — Wed, 17 Jun 2009 08:30:27 -0700

In the classic beer can chicken recipe, a whole chicken is balanced on a beer can before being cooked on the grill. The resulting chicken is wonderfully succulent. This recipe takes the main elements from the traditional recipe and cooks them in a weeknight-friendly manner. Instead of grilling a whole chicken, save time by cooking drumsticks, thighs, or breasts. You won't have to worry about the can and chicken spilling over onto the coals because in this variation, the beer is a rich marinade, and later, a sticky glaze for the poultry.

To get the recipe, which also includes a crispy, salty side in the form of potato slabs, read more.

Grilled Beer Chicken With Potato Slabs
From Every Day With Rachael Ray

Ingredients

One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1 1/2 pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving

Directions

In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about 1/4-inch thick. Drizzle both sides generously with olive oil.
Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes.
Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.

Serves 8.

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Summer of Salads: German Potato Salad

YumSugar — Tue, 16 Jun 2009 16:00:46 -0700

One of the reasons I look forward to Summer is the remarkable seasonal fare that comes along with the warm weather, from barbecue to ceviche to tropical Popsicles and everything in between. Since Party and I have had such a blast putting together Summer recipes (we instated an ice cream sandwich series in years past), we've decided to bring you a brand new series: Summer of salads.

From a crunchy classic Caesar to a Calabrian tuna panzanella, this season is sure to be all about refreshing salads that will keep you going even when the mercury rises. Traditional German potato salad is one of my favorites. Since it's made with a vinegar-based sauce, it's not as creamy as American potato salad, but what it lacks in creaminess it more than makes up for in tang from the vinegar and smokiness from bacon bits. It also stands up to the heat better than classic potato salad. To make this for a Summer grillout or picnic, read more.

German Potato Salad
Adapted from Bobby Flay

Ingredients

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Directions

Place potatoes in a large pot with the onion and cover with cold water. Cook on high until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a large sauté pan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper-towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper.
Add the hot dressing and the bacon pieces to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Serves 8 as a side dish.

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