I don’t know about you, but I follow Serious Eats on Face Book. I haven’t tried any of their recipes until now. I saw this post about trying to find “… those perfect, crisp home fries …”; I thought I’d give them a go.
Now, normally I don’t buy small New Potatoes or Fingerlings either, I go for Yukon Gold or Baby Dutch Yellow Potatoes, but I went for it and got a small pound and a half bag of Baby Red Potatoes. In addition, rather than use Poblano Peppers, I used up the last of my Mini Sweet Peppers and some Sweet White Onions. Oh and one more deviation from the original recipe, sorry Kenji, but rather than heating the pan with Vegetable Oil, I used some of my rendered Bacon fat, I mean come on man, what doesn’t taste better than anything cooked in Bacon fat, I ask ya?! I always have a small container of Bacon fat in the refrigerator, I even made one up for my Mother.
I got a jump start on our Sunday Brunch by par-boiling the potatoes on Saturday, quartering them and tossing them in some neutral oil. Once they were cooled, I wrapped the bowl and stash them in the `fridge over night.
This past Sunday’s Brunch was easy-peasy. I had some leftover Bacon (WHAT?!) that I reheated in the microwave oven, got some toast goin’ on as well as poached eggs and then I finished off the `taters.
Meh, they were okay I suppose, but I really prefer Home Fries prepared my way better. These were not as creamy on the inside as my par-baked and then chilled (over night) Yukon Gold or Baby Dutch suds. Maybe I’ll give this technique one more chance with my tuber of choice.
A number of years ago, my SIL made this A~MAZ~ING potato dish when we were back East for Thanksgiving. I’ve dreamt of them ever since. Now that we are back in our diet cycle (no white foods) they haunt me! I think that I mentioned earlier that I really should make up a list of what I want to make when we can eat things like potatoes again. This is tops on the list.
I don’t have any photos of the dish, mainly because DH detests mayo and ranch dressing, (I’ve never made this) so some how I’m going to figure out how to make this recipe for just me.
8 Baked Potatoes
8 pieces Bacon, cooked crisp & crumbled
1 – 1 ½ C. shredded Cheddar Cheese
½ C. Mayonnaise
½ C. Ranch Dressing
Salt & Pepper to taste
1 bunch of Green Onions-chopped
Preheat the oven to 350⁰
Mash the potatoes with the skins still on them.
Stir in the bacon, mayo and dressing along with S&P
Place in a greased 9 by 13 inch baked dish.
Bake for 45 minutes and top with the Green onions
Yesterday was the last day that DH and I could eat whatever we wanted, well, within reason of course.
Fresh eggs from DF’s chickens
can you see the different colored yolk?
We started out our day with BACON and eggs with a slice of Italian bread as toast and a small bowl of strawberries. I only had 4 slices of BACON left in the `fridge, so I figured that it wasn’t worth heating up the oven just for that measly amount, so I put them on some paper towels and into the micro for a few minutes, perfect! After a quick wash up, off we went to run errands. We had to wait for a bit for some paint that we needed to be mixed, so what does my smart and handsome husband see but Luke’s Italian Beef a few doors down.
Chicago-style Italian Beef, hot peppers on the side
We had eaten here once before, when we first moved to the mainland from Hawaii. We ordered an Italian Beef and an Italian Sub. This shop serves up Chicago-style Italian Beef, different from what I’ve had in Pennsylvania, where DH is from. Even the hot peppers are different, VERY HOT, so I asked for them on the side. The sub was on a nice roll, not the Amoroso rolls from Phillie, but good.
For dinner, we just had a mixed plate of all of the leftovers from the past few days. I figure, we might as well finish this stuff off, we want having anything white again for a while.