Tag: recipe

Basic Mashed Potatoes

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November is here!  It is officially time to start thinking about holiday menus and gathering recipes old and new.  On our Thanksgiving table we always have some classics, some family favorites that are now tradition and I always look for one or two recipes that can liven things up a bit.

One of my family’s old staples is of course a big bowl of old-fashioned Basic Mashed Potatoes.  The mashed potato is one of the simplest tastes there can be with one of the biggest impacts on your table.  If they are done incorrectly it could potentially ruin the whole meal.  It’s a good thing that they are pretty easy to make!

There are companies out there who have made millions on that powdered stuff that is supposed to pass for mashed potatoes.  I never quite understood how or why anyone would go through all the work of making those fake mashed potatoes when the real thing takes about 5 minutes longer to make with basically the same cost or even less.  To me the pay off of that 5 minutes is immeasurable.  When you bite into a creamy, hearty, buttery bite of simple mashed potato, you’ve really got something special.  A good mashed potato is meant to be a back drop for all the other wonderful savory food you have on your table.

So whether it is along side your Thanksgiving turkey, meatloaf, steak, pork roast or any number of different dishes, please take the extra 5 minutes to peel up some potatoes.  I promise it will be worth every bite!

Let me show you how I do it…

I either use all-purpose white potatoes or Yukon Gold… they are both good, it depends on what I have on hand at the time.

I like a smaller dice on my potatoes so they cook faster, but remember the smaller you dice, the less starch there will be. Put your potatoes in cold water to start, add a good pinch of salt and boil until fork tender.

Salted butter. I slice it just so it melts in quicker.

Drain water from pot and add in the salted butter.

Fresh cracked black pepper is key.

Heavy cream. Sometimes if I just have 1/2 and 1/2 I use that, but anything with a lower fat content than that makes for a not so creamy mash.

Kosher salt to taste.

I use a good old-fashioned masher. I am not a fan of the masher with the grid, I like this one with the zig zag lines. You could whip your potatoes in the mixer, but then you would have whipped potatoes, not mashed.

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Basic Mashed Potatoes

Serves 6-8

Ingredients:

2.5 lbs. potatoes, peeled and diced

1/2 cup heavy cream

3/4 stick salted butter, sliced

1/2 tsp kosher salt, plus more to taste

6 cracks fresh black pepper

8 qts. cold water

Directions:

In a pot that will accommodate your water and potatoes leaving room to boil place potatoes, then cover with about 1/2″ -1″ cold water.  Add in a good pinch of salt.  Cover and bring to a boil over high heat.  Remove from heat and drain once potatoes are fork tender (about 20 minutes).

Add in butter, cream, salt and pepper.  Mash well with a potato masher.

Serve hot, enjoy!

*note – this is a completely gluten-free recipe.

Mashed Potato Hot Cakes

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done2Whether you are Portuguese, French or Irish, Mashed Potatoes transformed into a ‘crispy on the outside creamy on the inside’ side dish is something you won’t want to pass up! This recipe is great for using up last night’s mashed potatoes and eating them for breakfast or brunch.  Of course if you want to make this dish and you don’t have left over mashed potatoes… just make enough to yield about two cups of mashed potatoes.

Mashed Potato Hot Cakes are really great with my BCT Frittata or Southwest Omelet for Father’s Day!

These are plain left over mashed potatoes. If you have garlic mashed or cheesy mashed, that would work great here too! These are just made with butter, cream, salt and pepper.

Add in 1/2 a minced and sauteed onion.

Shred up about a cup of cheddar cheese.

Add cheese and egg into the mashed potatoes.

Add in a pinch of salt and cracked black pepper. Remember your mashed potatoes are already seasoned, so you are just seasoning the other ingredients going in now.

Form into a golf ball sized ball.

Pat the ball down into a patty.

Place plain bread crumbs in a shallow bowl.

Place your formed patty in the plain bread crumbs.

Flip the patty to bread the other side.

Get patties ready before frying.

Place patties in heated veggie oil… you should hear a sizzle when you place them in.

When patties are golden brown on one side, flip.

Drain on a clean dry paper towel or brown paper bag. Lightly salt now.

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Recipe for Mashed Potato Hot Cakes:

(makes about 8 cakes)

2 cups left over mashed potatoes

1 cup plain bread crumbs

1 egg

1/2 onion, minced and sautéed

1 cup cheddar cheese, shredded

1 pinch kosher salt and pepper

Sour cream and scallions for topping

1/2 cup vegetable oil for frying

Directions:

Mix together mashed potatoes, onions, egg, cheese and salt and pepper.  Form into balls, then flatten into patties (about 1/2″).  Bread both sides of patties.  Fry in oil in skillet over medium/high heat.  Flip when golden brown.  Drain on paper towels when done.  Top with sour cream and scallions.

Portuguese Lemon Chicken Soup (Canja)

done2There is something about chicken soup that seems to make it a comfort food no matter what your nationality. The Thai add coconut to their chicken soup, the Italians add beans and Orzo, the Moroccans add couscous and butternut squash. I personally love a good American Chicken Noodle soup and that recipe will come, but there is nothing quite like what your grandmother made you as a little girl (or boy), to bring comfort to your meal.

So, if you are looking for a Portuguese comfort food, you have come to the right place!  Canja is the quintessential comfort food.  Portuguese Canja is made with simple ingredients, used in a way that you may never have thought to combine them before.  Canja has chicken, lemon and is thickened with egg yolks all combined to form a lovely delicate creamy soup that I am sure you have never quite experienced in any other dish.  My Vavó would make this soup any time she had some extra chicken or one of us was sick or just because.

This recipe is adapted from a recipe my good friend Lisa gave me to help remind me of just how my Vavó would make her soup.  Throughout the recipe I will note the differences and you can really make it your own.

garlic

Dice up onions.

Chop up a couple of carrots.  Some people also like to add in celery at this stage, I nor Lisa, nor was my Vavó a fan of celery in this particular soup, so I will be leaving it out, if you are partial to celery, by all means, add it in.

Chop up some garlic or put through a press.

Chop up some garlic or put through a press. (Lisa runs hers through a press)

saute

Saute onions and carrots until tender. Then add in garlic and a pinch of salt and saute another minute or so.

Add in about 10 cups of chicken stock. If you don't have homemade chicken stock, you can use boxed or canned... Or add in water and 2-3 bullion cubes.

Add in about 10 cups of chicken stock. If you don’t have homemade chicken stock, you can use boxed or canned… Or like Lisa, add in water and 2-3 bullion cubes.

While the soup is coming to a boil, separate 3 eggs and reserve the yolks.

While the soup is coming to a boil, separate 3 eggs and reserve the yolks.

Beat a few times with a fork until smooth.

Beat a few times with a fork until smooth.

Now, cut a lemon in half and place in a press. If you don't have a press, just use a reem or a fork to juice the lemon.

Now, cut a lemon in half and place in a press. If you don’t have a press, just use a ream or a fork to juice the lemon.

Add lemon juice to egg yolks and beat until combined.

Add lemon juice to egg yolks and beat until combined.

Before adding the egg yolk to the soup, you will want to temper with some hot liquid from the soup. This process allows for the egg yolks to come a bit closer to the temperature of the soup so they won't scramble upon adding them in. The point of the yolks is to thicken the soup, not to have breakfast with your dinner :)

Before adding the egg yolk to the soup, you will want to temper with some hot liquid from the soup. This process allows for the egg yolks to come a bit closer to the temperature of the soup so they won’t scramble upon adding them in. The point of the yolks is to thicken the soup, not to have breakfast with your dinner 🙂

Add in yolk mixture slowly and stir rapidly.

Add in yolk mixture slowly and stir rapidly.

This is what you should have when all stirred in. It will become an opaque creamy looking soup.

This is what you should have when all stirred in. It will become an opaque creamy looking soup.  At this point taste for salt, add in a pinch if needed.

Cooked chicken breast… If you don’t have cooked, you can do the same with raw. I happen to have cooked from making my chicken stock.  I use all white meat in my soup as it is my preference, but if you like dark meat in your soup, have at it 😉

Chop the chicken and add to the soup.

Chop the chicken (and even shred it a bit) and add to the soup.

Next add in your pasta or rice. My Vavó always used stars, I am using Pastini which are a teeny tiny version of that. A lot of people use par boiled rice (like an Uncle Ben's). It's a matter of preference.

Next add in your pasta or rice. My Vavó always used stars, I am using Pastini which are a teeny tiny version of that. Lisa uses par boiled rice (like an Uncle Ben’s). It’s a matter of preference.

Lastly, chop up some flat leaf parsley and add in to soup.

Lastly, chop up some flat leaf parsley and add in to soup.

Finally, allow to come to a boil long enough to cook your pasta or rice, 20 mins tops and turn off your burner. Taste for salt. And this is what you have left.

Finally, allow to come to a boil long enough to cook your pasta or rice, 20 mins tops and turn off your burner. Taste for salt. And this is what you have left.

Serve.

Serve… Enjoy!

Portuguese Lemon Chicken Soup (Canja)

(serves 6-8)

Ingredients:

8-10 cups chicken stock

1 chicken breast, chopped

2 carrots, chopped

1 medium onion, diced small

2 cloves of garlic, diced (or run through a press)

3 egg yolks, beaten

1 lemon, juiced

2 Tbs. flat leaf parsley, chopped

1/3 cup Pastini pasta, stars or par boiled rice

kosher salt to taste

Directions:

Saute onions and garlic in olive oil until tender.  Add in a pinch of salt.  Add in garlic, saute another minute.  Add in chicken stock.  Bring to a boil.

In a separate bowl, beat egg yolks and the juice of one lemon together.  Add in about a quarter cup of hot stock from the soup pot to temper the yolks… Add hot liquid in slowly, but beat quickly to incorporate.

Add egg yolk mixture into the hot soup slowly while stirring rapidly.  Once incorporated, taste for salt.  Add in a pinch of salt if needed.  Add in chicken and pasta (or rice).  Cook for 10-20 minutes until pasta or rice is cooked fully.  Add in parsley.

Enjoy!

Grilled Montreal Steak

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Grilled Montreal Steak has to be one of my husband’s favorite meals.  I am always sure to make enough for that night’s dinner and then some left over for the next day.  Not being a big fan of just re-heating steak, we use it to pop into Quesadillas, top a nice salad, or make some yummy Beef Stroganoff.

I used to use a pre-made Montreal seasoning mix, until one day, I ran out.  But, we still wanted Montreal Steak, therefore, I came up with my own blend… and I have to say, we like it even better!  You can make up a batch as you need it, or multiply the recipe and fill up a mason jar to keep it at the ready.

This steak would be perfect paired with Stacy’s Best Potato Salad and Low-carb Grilled Veggies!

Let’s start with mixing up the seasoning rub:

Start with making your own Montreal spice rub... You'll need some kosher salt, dried crushed pepper, fresh cracked black pepper, garlic powder, ginger and smoked paprika.

Start with making your own Montreal spice rub… You’ll need some kosher salt, dried crushed pepper, fresh cracked black pepper, garlic powder, ginger and smoked paprika.

Add altogether and mix.

Add altogether and mix.

This is what you will end up with.

Now onto preparing the steak:

This is our favorite cut of meat. My butcher calls it “Beef Loin Flap” It’s got lots of connective tissue making it flavorful and juicy.

Although this is called a rub. we aren’t going to actually rub the meat just yet. Sprinkle on the steak on all sides pretty liberally.

After a few minutes, the spices start seeping in. You want to do this at least a few hours before cooking if possible. The salt really changes the meat.

Cover and place in the fridge up to 24 hrs before cook time… But, be sure to take the meat out about an hour before you are ready to cook it to allow it to come to room temperature.

This steak is delicious grilled outside on your gas or charcoal grill or inside on a grill pan.  Just a warning though, if you are doing this inside, be sure you have good ventilation, you will need your burner on high for a properly seared steak.

Set your grill to high to get a good sear. Grill for 4 minutes on each side for medium rare.  If you wish to have less pink in the middle, now is the time to turn the burner down to medium and continue cooking — 6 minutes for medium and 8 minutes for well done. The meat is safe to eat once the internal temperature reaches 145°F with a meat thermometer.

Serve with some potato salad and enjoy!

Serve with some potato salad and enjoy!

Let rest at least 5 minutes before cutting.

Let rest at least 5 minutes before cutting.

Recipe for Grilled Montreal Steak:

(serves 6)

3 lbs. steak (here we use beef loin)

8-10 Tbs. Montreal Steak Seasoning

For Seasoning Mix:

6 Tbs. kosher salt

3 Tbs. dry crushed red pepper

3 Tbs. fresh cracked black pepper

3 Tbs. garlic powder

2 Tbs. smoked paprika

1 Tbs. ginger

Directions:

Mix together all seasoning ingredients. Sprinkle seasoning onto meat, place in a bowl.  Cover with plastic wrap, store in fridge for 3-24 hrs until 1 hr before cook time.

Let meat sit at room temperature for one hour.  Grill on high to preferred level of doneness.  Meat should have an internal temperature of 145°F.  Let rest for 5 minutes.

Enjoy!

*note: this is a gluten-free recipe.

Portuguese Style Grilled Chicken (Frango Grelhado)

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Summer time is here and the grill is my main source of cooking all summer long!  Throughout the summer in Southcoastal MA as well as, I’m sure, in many other Portuguese dense communities across the country, it is feast season.  Feasts encompass so much of Portuguese culture not minimally the food.  It seems whenever we head to St. Michael, there is one feast or another going on and undoubtably there as well as in feasts across my region here in Massachusetts you will find men grilling chicken over an open pit filled with charcoal.

“Portuguese Style” Chicken depends largely on it’s marinade, but it also is greatly enhanced by it’s method of cooking.  This can of course be done with a gas grill, but if you have the time, charcoal is the best way to enjoy it.  This chicken does not need an sauce helping it to keep it’s low-carb status.

In this recipe tutorial I will take you through the marinade and show you how I place my coals, but a more extensive tutorial on working with a charcoal grill will come soon.  So, keep an eye out!

This marinade is best done 6-8 hours or better yet 24 hours ahead.  It’s an intense brine more than just a marinade really.  Take a look.

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Start by placing a gallon sized zip bag into a large bowl.

Pour a can of beer into the bag.

To that, add two heaping soup spoons worth of ground red pepper. If you don’t have ground red pepper available, finely dice a medium heat pepper such as a red Pablano pepper and add in.

To this add in about 4 cloves of fresh garlic, sliced.

Now, add two large soup spoons full of kosher salt.

Add in about 1/4 of a soup spoon (or 1 teaspoon) of Portuguese Allspice.

This is what your consentrated marinade should look like.

Add your chicken into your concentrated marinade.

Add enough luke warm water into the bag so that most of your chicken is covered in liquid.

Now, a trick to this is to try to remove as much air from your bag as you can. The less air in the bag, the more contact your chicken has with the spices.

Close up your bag and place in the refrigerator for 6-8 hours or overnight.

Be sure your coals are hot and white and you burn off any actual fire as shown here.  Also, be sure you have a “hot” side of your grill and a “not so hot” side.  To achieve this just place your coals with the majority to one side.

Now, keep your chicken on your medium to not so hot side of your grill and don’t walk away. Chicken cooked over coals needs to be tended to.  This doesn’t mean constantly fuss with it, just watch that it doesn’t burn.

Some of your chicken skin will blacken and char… this is part of the flavor, it’s ok. Just be sure that when this starts to happen you move it to the not so hot side of the grill… you want the chicken to cook too… if it chars too quickly you may think it is ready before it really is. This process should take a good 45 minutes, but if you have concerns, just get a meat thermometer and when the fleshy part of your chicken registers 160°F, it is all set to be taken off the grill.

For a delicious low-carb meal, plate with some yummy grilled vegis and a grilled ear of corn.

For a delicious low-carb meal, plate with some yummy grilled veggies and a grilled ear of corn.

Recipe for Portuguese Style Grilled Chicken (Frango Grelhado):

(serves 4)

4 chicken leg quarters

For marinade:

1 8 oz. can beer

4 Tbls. ground red pepper

4 Tbls. kosher salt

1 tsp. Portuguese Allspice

4 cloves of fresh garlic, sliced

1 cup luke warm water.

Directions:

Place a zipper bag in a large bowl and combine all marinade ingredients.  Add chicken.  Marinate (brine) over night if possible, but at least 6-8 hrs.

Grill over charcoal if possible for about 45 minutes while tending.  If using a gas grill, grill on low for about 45 minutes.  Meat should register 160°F on a meat thermometer.

Enjoy!

note: to make this recipe gluten-free, just use a gluten-free beer, I would not suggest wine.  You could also use chicken stock, but add in 1 tsp of white vinegar if doing so.