Don't Super Size! Have Super Sides!

There are times when the star of the meal isn't the entrée. While my pork was lovely (note the perfect grill marks!), these sides should be Oscar winning supporting actors!

For this post, I'll just tell you about these simple, super sides! Crash Hot Potatoes from The Pioneer Woman (what food blogger hasn't done these beauties?) and Steamed Asparagus with Garlic, Lemon, Wine Butter.

There are not enough superlatives to describe these potatoes. Words fail me. And for those of you who know me, THAT is saying something!

Crash Hot Potatoes:

Here's a printable version

Several Smallish Potatoes, red or russet
Salt
Pepper
Olive Oil
2-3 Sprigs Rosemary

Preheat oven to 450º F

Bring a pot of salted water to a boil. Add as many potatoes as you wish to make and cook until fork tender.

Drizzle baking sheet with olive oil. Place tender potatoes on the baking sheet, leaving plenty of room in between. With a potato masher, gently press down on each potato until it smashes. Rotate the sheet 90 degrees and smash again. Brush the tops of each potato with olive oil, sprinkle with kosher salt, fresh cracked pepper and chopped fresh rosemary (or whatever herbs you desire). Bake in oven until golden brown.


Steamed Asparagus with Garlic, Lemon, Wine Butter:

Asparagus
3 Tbs butter
1 Clove Garlic, pressed or finely diced
Juice of 1/2 Lemon, and a titch of zest
2 Tbs Dry White Wine
Kosher Salt & Fresh Cracked Pepper

Arrange the asparagus in a microwaveable dish.

Melt the butter in a small sauce pan. Add the garlic and saute for about 2 minutes over medium/high heat. Add lemon juice, zest and wine.

Pour over the asparagus. Add salt and pepper. Microwave on medium high for about 2 minutes or until asparagus is steamed, but still crisp.



Plate and serve. Also, I normally serve the Crash Hot Potatoes with a little ramekin of sour cream. Nom!

Now, doesn't that beat a Hardee's biggie burger and fries? With a meat mallet!?

A side note about the Crash Hot Potatoes: Every single person I have pointed in the direction of this recipe has made them at least three times in a row! They are just that delicious! Try 'em! You'll like 'em!

Paula

Read More...

Piccata and Peas, If You Please

I've done a post about Piccata before. It's found here. But, there can never be enough Piccata love in the world. Seriously. And this time, I did a different recipe (my own) and I've paired it with...Sherried Peas with Mushrooms! An absolute favorite of mine!

First the Peas. Can I tell you enough how much I love peas? Well, probably not. So you'll just have to take my word for it. Can I tell you how wonderful and easy these peas are? Well, I could. Should just try them for yourself? Yes. Now? Right now! Or soon.

This pea recipe is one that I discovered in the Junior League of Nashville cookbook, Encore! It has become a favorite. A serious favorite. I'm giving you the recipe as it appears in the book. For the purposes of tonight and just two of us, I cut it down.

Sherried Peas with Mushrooms:

1/2 pound fresh mushrooms, sliced
3 Tbs butter
2 10 ounce packages frozen baby peas
1/2 tsp marjoram
1/8 tsp nutmeg
3 Tbs dry sherry

In a large skillet, saute the mushrooms in the butter until tender, add marjoram, nutmeg and sherry.


Saute 2 minutes. Add the peas. Heat through. Done.

Chicken Piccata:

4 skinless and boneless chicken breasts, butterflied and then cut in half
Kosher salt and fresh ground black pepper
All-purpose flour, for dredging
6 Tbs butter
2 Tbs olive oil
Juice of one lemon & a titch of zest
1/3 cup chicken stock
2 Tbs capers, rinsed
4 Tbs dry white wine

Dump some flour in a zip-lock bag. Add the salt and pepper. Shake. Toss in the chicken, seal the bag and shake again until the chicken is well coated with flour.

In a large skillet over medium/high heat, melt 4 tablespoons of butter in the olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

De-glaze the pan by adding the lemon juice/zest, stock, capers and wine to the skillet, bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk.


Pour sauce over chicken and serve.


Piccata? Peas? Yes, please!

Paula

Read More...

Lobster Crab Artichoke Pasta

Oh. My. God. This recipe, which is a collaboration between me and my friend Sarah (conducted over IM), has got to be the best pasta dish I have ever eaten. What a way to come back to blogging!

Lobster Crab Artichoke Pasta! Behold!

The recipe:

Lobster Crab Artichoke Pasta:

8 Tbs butter
1 Shallot, finely diced
1 Garlic Clove, finely diced
1 Cup Roma tomatoes, peeled, seeded, diced
1 Cup Artichoke Hearts, quartered (or 1/8th if large)
2 Tbs Dry Sherry
2 Pinch salt
1 Pinch white pepper

1 1/2 cups Lobster meat, cubed
1 1/2 cups Crab meat, cubed (I used stone crab, any will do)

2 Tbs Scallions, finely chopped
1/3 Cup Heavy Cream

Remove lobster shells:


I totally had to include this shot...lack of flash made for arty farty photo:

Remove Crab shells:


Yummy meat:


Another foodie shot of ingredients:


In a skillet, melt butter. Add shallot and garlic, saute for 2 minutes. Add tomatoes and artichokes, salt and pepper:


While this is cooking, start your pasta water (whatever pasta you want...I used bow tie, 'cause it's pretty.) Add sherry to skillet.

When your pasta is about done, add the lobster, crab and scallions to the skillet. Remove from heat after about 3 or 4 minutes and add heated cream:


Pour over pasta. Serve immediately.


This is so darned good! If I changed anything, it would be to add more tomatoes. I'll probably double them next time.

Please, please try it!

Also, dudes, I totally forgot my lame tomato rose I carved for the garnish. So, here's the little beauty on the left overs. You will notice the distinct lack of lobster and crab on this plate! :)


Haha! Yay! Food blogging! I'm baaaaack!

Paula

I also posted this original recipe here. And it is printable from this link:

Read More...