Since the Patriots are on a Bi and well deserved I might add, I will honor the Washington RedSkins this recipe it may be the last time I can call them that if I want to remain PC.
Don’t let the salt in this recipe scare you but do use table salt not kosher. These would be good for any event I strongly suggest.
Found this on Brian Child’s Marinate Me Baby
◾2lb Red Potatoes (2×1 Inch in Size)
◾1 1/4 cup Table Salt
◾8 cups Water
◾4 tablespoons Malt Vinegar
◾Cracked Black Pepper (To Taste)
◾6 tablespoons Olive Oil
Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Set wire rack inside rimmed baking sheet.
Brush second rimmed baking sheet evenly with oil.
Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.
Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½ inch thick. Brush potatoes with half of vinegar and season with pepper.
Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.
By Amy Johnson
Spring is here!
This was so easy and delicious the rosemary was a perfect complement.
•1 bundle/bunch of asparagus
•handful of rosemary sprigs
•2-tablespoons olive oil
•salt and pepper to taste
Note: I did not have any fresh rosemary on hand so I used dry. I have made similar but never thought about rosemary, can’t wait until I have some fresh.
Preheat oven to 400°F.
Thinly slice half of lemon.
Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.
Toss all with olive oil, as well as salt and pepper.
Squeeze juice from remaining half of lemon.
Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
This Picture by Amy Johnson
Here is a good source
3 SQUARES OF PLAIN MATZAH
1 CUP BAKERS SHREDDED COCONUT
1 CUP CRANBERRY CRASINS
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS
1 CUP OF SLIVERED ALMONDS (TOAST IN 350 DEGREE OVEN FOR 7 MINUTES)
CRUMBLE THE 3 SQUARES OF MATZAH INTO SMALL PIECES
THEN MIX ALL THE INGREDIENTS EXCEPT THE CHOCOLATE TOGETHER WITH THE MATZAH
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS UNTIL SMOOTH.
ADD THE CHOCOLATE TO THE ABOVE DRIED INGREDIENTS
PLACE WAX PAPER ON COOKING SHEET; THEN SPREAD THE MIXTURE OUT ON THE COOKIE SHEET AND FLATTEN WITH A METAL SPATCHLER.
REFRIDGERATE OVER NIGHT AND THEN BREAK INTO PIECES
Lyn got to choose 2 of her meals that are not from her strict diet this week, she reached her half way goal and that is what they do for you at that point. Let you taste real food as she calls it. Heck, it is working, every week she losses a pound or more and that is the good way it stays off. Now I like her just the way she is but get a Yes Dear look if I say something. Anyway she chose Pan Seared Sea Scallops but whole foods also had Haddock on sale and while surfing the net she found this recipe. As I am not that adventurous when it comes to fish, Haddock should be fish and chips, swordfish and tuna steaks should be grilled, salmon well there are a lot of ways that my palate has been introduced to so when she showed me this recipe I said why not give it a try on Sunday. It was our pregame meal which turned out to be disappointing, the game not the meal this was light, flaky and just right.
Spicy Oven-Baked Fish and Sweet Potato Chips
Makes: 4 servings
Prep 20 minutes Bake 425° 20 minutes to 25 minutes
- 1 pound fresh or frozen white fish fillets, about 1/2-inch thick
- nonstick cooking spray
- 1 pound sweet potatoes, cut into ¼ to ½ inch sticks
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning or seafood seasoning
- ¾ teaspoon salt
- ½ teaspoon chili powder
- 1/3 cup milk
- 1/3 cup all-purpose flour
- 1/3 cup fine dry bread crumbs
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons butter, melted
- Lemon wedges and fresh parsley (optional)
- We added homemade Tatar sauce
- Cut fish into 3 x 2-inch pieces. Rinse fish; pat dry with paper towels. Cover and chill until needed.
- Preheat oven to 425 degrees F. Line a large baking sheet with foil; lightly coat with nonstick cooking spray; set aside.
- For chips, pat potatoes dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, Old Bay seasoning, 1/2 tsp. chili powder and 1/2 tsp. salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.
- Meanwhile, for fish, place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, 2 tsp. chili powder, paprika, 1/4 tsp. each salt and pepper. Add melted butter; stir until combined.
- Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the bread crumb mixture. Remove baking sheet from oven. Using a spatula, carefully turn potatoes over. Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.
Cut fish, prepare milk flour and bread crumbs. Place the sweet potato fries in oven on 1/2 cookie sheet.
Dip in Milk, Flour back to Flour and then coat with bread crumbs
Add the fish to the other half of cookie sheet and return to oven.
20-25 minutes until fries are golden brown and fish flakes with fork
Serve it up
Other recipes from stevesacooking.com you might find interesting
Dijon Myer Lemon Glazed Wild Salmon
Grilled Salmon with Herb Crust
Big Fat Cod potato pancakes
It was a Saturday morning 7:45 AM and I dropped Lyn off for her appointment and drove across the parking lot to Stop and Shop to grab most of what we needed for the week in groceries. The store was empty not being my typical store I was unfamiliar with the layout and so where many of the employees out of three asked none knew where the raisins were. I have taken to a full beard these days and one kid kept pushing me toward the razors. Anyway I could not find a small box of cherry tomatoes so I grabbed a huge 2 labs box of Baby Roma figuring I would think of something. I did and during halftime yesterday I roasted most thinking I would make a small batch of tomato soup. Lyn made a corn salad it was soooo good but she can’t remember how and I threw a few in my Avocado Tuna Fish Melt and store the rest for a now very small batch of soup.
- About 2 pounds of Baby Roma Tomatoes
- Olive Oil
- Dried Basel a good couple of big pinches
- Salt and pepper
- Pinch of red pepper flakes
Spread tomatoes on roasting pan or cookie sheet cover with parchment paper.
Drizzle with olive oil
Sprinkle salt and pepper and pepper flakes
Toss to coat
Place in 450 degree oven and roast 30-40 minutes until desired doneness