Smoked Salmon Hash

Smoked Salmon Hash
Serves 2

4 oz hot smoked salmon, chunked
1-1.25 lbs potato, small cubed. Microwaved until almost cooked.
1 small onion or 3 shallots, chopped
Some mushrooms, opt, chopped
Juice of 1/2 lemon
A few tbs of yogurt or sour cream
1 tbs or so mustard
Dill and paprika, salt and pepper
Chives, scallion, capers.
Eggs

Start by microwaving the potatoes until almost cooked.
Brown potatoes, stirring infrequently, until crispy.
Add the onion and mushroom and cook until translucent, a few minutes.
Add the salmon and mix through until warmed.
Add the remaining ingredients and mix through until hot.
Serve with fried eggs.

Spring Hash With Eggs

Spring Hash With Eggs
Serves 4

2-3 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
1 leek or 2 shallots, sliced
1/4c onion, chopped
5 tablespoons finely chopped fresh dill
olive oil
salt and pepper
8 large eggs, cooked sunny-side up

In a strainer placed in the sink or over a plate, combine the potatoes and zucchini and onion. Squeeze to remove excess water. Add 4 tablespoons of the dill and toss.
Heat the oil in a large skillet over medium-low heat. Add the potato-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes.
Mix up the hash and cook another few minutes.
Transfer to individual plates and cook the eggs (over easy etc). Sprinkle the hash and eggs with the remaining dill.

Green Chili Potato Skins

Green Chili Potato Skins
Makes 12 skins

6 very small russet potatoes
Salt
1c Green salsa
1c diced Hatch green chilies
4oz shredded jack or cheddar cheese
4oz chorizo, crumbled and cooked
Sour Cream, scallions

Pierce potatoes and cook 1 hour at 350. Remove and let cool some.
Once cooled enough to handle, cut in half and scoop out all but about 1/4" of flesh (reserve). Raise oven to 450.
Brush halves with olive oil on all sites and season with salt. Bake, skin up, for 20 minutes or until brown and crispy.

Mix about 1/2 to 1 cup reserved potatoes with salsa, chilies, salt, pepper, and chorizo. Stuff the potatoes.

Top the potatoes with cheese and broil until melted, once ready to serve. Serve with sour cream, scallions, etc.

Cabbage and Chorizo Soup

Cabbage and Chorizo Soup
Serves 8

olive oil
1 large yellow onion, chopped
1 lbs chorizo sliced 1/4 inch thick
4 garlic cloves, finely chopped
1/4 tsp. red pepper flakes
4 cups chicken stock
3 cups water
1.5 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 lb green or savoy cabbage, cored and thinly sliced
15-oz can navy or great northern beans
salt and pepper black pepper
juice of half a lemon

1. Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.

2. Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.

3. Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve with bread.

Chile Verde

Chile Verde
Serves 8

1 1/2 pounds tomatillos
5 garlic cloves, not peeled
5 serrano peppers, whole
1/2 bunch cilantro leaves, cleaned and chopped

2 lbs chicken or pork, cubed
Salt and pepper
Olive oil
1 large onion, chopped
2 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
2 med potatoes, cubed
1 can hominy, drained
Pinch of ground cloves

Method

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, and peppers on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Reserve.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same pot and cook, stirring occasionally until limp, about 5 minutes. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper.

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Add potatoes and hominy and cook another 15 minutes or until potatoes are done.

Goan Beef Curry

Goan Beef Curry
Serves 4-6

8 cardamon pods
1 teaspoon fennel
8 cloves
1 tsp cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon black pepper
3 teaspoon coriander seeds
3 teaspoon cumin seeds
2 red onions, finely chopped
6 cloves of garlic finely chopped
1 Tbs ginger - grated
2 lbs stew beef - cut into cubes
1/2 teaspoon tumeric powder
2 teaspoon cayenne
1 can coconut milk
2 large potatoes cut into wedges (optional)

Remove the seeds from the cardamon pods, grind in the spice grinder with fennel. cloves, cinnamon, fenugreek, black pepper, coriander and cumin into fine powder.
In a heavy base pan, heat up the oil and saute finely chopped onion, garlic and ginger until fragrant.
Add cubed beef, cook until brown all over to seal the juice.
Add in the grounded spices.
Give a quick stir for a minute, add coconut milk.
Bring to boil then reduce heat, cover the pan and simmer for about an hour.
Add potatoes in the last 30 minutes.
Season with salt.
Simmer until the sauce thicken, potatoes and beef are tender.
Serve with Naan click here for recipe or basmati rice

Kielbasa with Kraut and Potatoes

Kielbasa with Kraut and Potatoes
Serves 4

1 lbs kielbasa, cut into rounds
1 clove garlic, minced
1 large onion, half-moons
1 bay leaf
2 lbs saurkraut, drained
1 lbs red potato, cubed
1/4 tsp caraway seeds
2 Tbs grain mustard
1 beer

Brown the kielbasa in a very large skillet, remove.
Cook garlic and onion and bay (and s/p) for a few minutes, until softened.
Add kraut, sausage, and beer, and braise for 10 minutes.

Add potato and braise until done. Finish by mixing in mustard, and serve.

Loaded Potato Soup

Loaded Potato Soup
4 servings

1.5 lbs red potatoes
1 small chopped onion
1 can chicken broth
3 tablespoons flour
2 cups milk, divided
1/3 cup reduced-fat sour cream
salt
pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until
tender. Cut in half; cool slightly.
2. Cook bacon in a large saucepan or dutch oven. Remove and drain almost
all the fat.
3. Heat fat in a large saucepan and add onion; sauté 3 minutes. Add
broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then
add the remaining 1 1/2 cups milk. Bring to a boil, stirring often. Cook
1 minute. Remove from heat; stir in sour cream, salt, and pepper.
4. Scoop potato into soup and discard potato skins. Coarsely mash
potatoes into soup using a potato masher. Ladle soup into four bowls and
top with cheese, green onions, and crumbled bacon

Spanish Style Garlic Shimp and Potatoes

Spanish Style Garlic Shimp and Potatoes
Serves 2-3

1 lbs shrimp
4 cloves garlic, minced
1 large shallot, sliced
3 yukon gold potatoes, diced
Olive oil
3 Tbs Mayo
Juice of 1 lemon
Salt, pepper, paprika
Parsley

Potatoes:
Saute potatoes and 3/4 of the shallot in olive oil until crispy and done. Mix 3 cloves of garlic with mayo, salt, pepper, some paprika, and 1 Tbs lemon juice. Dress potatoes with aoili and 1 Tbs chopped parsley and keep warm.

Shrimp:
Season shrimp with salt, pepper, and paprika. Start a very hot pan with olive oil and rest of the shallot and one clove of minced garlic, Once softened and pan is back to high heat, add shrimp. Cook over high heat until shrimp are done. Deglaze pan with a squeeze of lemon juice, add about 1 Tbs parsley.

Serve all together with salad.

Pear and Potato Salad with Chicken

Pear and Potato Salad with Chicken
Serves 3

olive oil
1 lbs Yukon Gold Potatoes, 1/2inch cubes
2 Bosc pears, 1 inch cubes
1/2 red onion, thin sliced
2 garlic cloves, minced
1/4c slivered almonds
1.5 tsp curry powder
8oz chicken, sliced
Juice of 1 lemon
4c baby greens, rough shred

Heat oil in a large skillet. Add potatoes and cook until mostly browned. Add chicken and garlic and cook until everything is browned.
Add pear, onion, almond, curry and cook 5 minutes.
Remove from heat and mix with remaining ingredients.

Pork With Roasted Potatoes, Beets and Pears

Pork With Roasted Potatoes, Beets and Pears
Serves 3-4

2 cloves garlic, minced
1.5 lbs pork tenderloin
1/4 lbs prosciutto di parma
honey
rosemary, thyme
1 red onions, chunked
1 pound small white potatoes, quartered
2 firm pears (such as Bartlett), cored and sliced
1 bunch beets (1 lbs beets), quartered, greens prepped
1 shallots, sliced thin
balsamic vinegar

1. Heat oven to 425° F.
2. Season the pork lightly with salt and more with pepper. Wrap up with prosciutto and let sit wrapped in cellophane.
3. In a bowl, mix the mix the potatoes, pears, onion, beet, garlic, herbs and some olive oil. Put onto a sheet pan and cook 15 minutes.
4. Add the pork to the pan, rub with honey, and roast until done (155deg), about 25 min.
5. Serve with beet greens sauteed with shallot and finished with vinegar.

Korean Braised Chicken w/ Potatoes

Korean Braised Chicken w/ Potatoes
4 Servings

6 chicken thighs
3-4 medium sized potatoes, chunked
2 onions, rough chopped
1 carrot, diced
1-2 jalapenos, minced
2 tbsp minced garlic
3 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 green onions
1 tbsp ginger
<2 cups of water
Salt and pepper
1 zucchini, chunks
2 cups broccoli, cut up

In a heavy pot, cook the aromatics until tender. Add chicken and brown. Add potatoes, and all ingredients except green onions. Cover and cook for 20 minutes. Add broccoli and zucchini, and cook another 10 minutes.
Sprinkle salt and pepper to taste.
Chop and add scallions to simmer for 5 additional minutes.
Serve hot with rice.

Sausage with Potatoes and Cabbage

Sausage with Potatoes and Cabbage
Serves 6

2 leeks, sliced thin, or 1 large onion
1 smaller head cabbage shredded
1.5 lbs potatoes (yukon), dices
Hot water as needed
1/2 teaspoon caraway seeds
1 lbs sausage in casings, either fresh or smoked
Sea salt and freshly ground pepper to taste
Sour cream or crème fraiche

Heat bacon drippings, oil or fat in large skillet over medium-high heat.
Once hot, add whole sausage and brown on both sides. Add leeks (or
onions) to pan around sausage and sauté. Remove sausage from pan and
allow to cool.
Add shredded cabbage to the pan along with a pinch of salt, and optional
caraway seeds. Continue to sauté a few minutes, until cabbage begins to
wilt. Add greens and stir gently.
Add diced potatoes, another pinch of salt, and about a 1/4 cup hot water.
Cover, reduce heat somewhat, and allow to steam until potatoes are just
tender.
Slice the sausage and add it back to the pan, stirring to incorporate and
heat through, making sure the sausage is cooked thoroughly.
Add plenty of salt and fresh ground pepper. Taste and adjust.
Serve in a shallow bowl with a big dollop of sour cream or crème fraiche.

Braised Chicken with Fennel and Cherry Tomatoes

Braised Chicken with Fennel and Cherry Tomatoes
Serves 4

1 large fennel bulb, thin slice
1 tbs vinegar
2 lbs boneless chicken thighs, whole
olive oil
1 Pint cherry tomatoes, halved
2 tbs capers
1 cup chicken stock
1/4c chopped basil
Juice of 1 lemon
~1.5 lbs potato, cut up

Brown the chicken.
Add fennel and stock, and braise 10 minutes. Add potatoes and go another
20, add tomatoes and go 5.
Finish with capers basil and lemon.

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

3 tbsp olive oil (divided)
5 boneless, skinless chicken thighs
salt and pepper
Dried basil, to taste
15 frozen artichoke hearts, thawed (2 cans halved)
1 fellel, chopped
15 fingerling potatoes, sliced in half lengthwise
1-2 cloves of garlic, sliced into thin slivers
Zest of one lemon and the juice
1 lemon sliced into thin slices
handful cherry tomatoes
3 tbsp fresh parsley, chopped

Halve and part-boil potatoes for 6-7 minutes. Remove from heat and drain
water. Add the garlic slivers, lemon zest, lemon slices, fellel,
artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season
with sea salt and fresh cracked pepper to taste, set aside.

Preheat the oven to 400 degrees. Season the trimmed chicken thighs with
sea salt, fresh cracked pepper and dried basil to taste. Heat 1
tablespoon of olive oil in a giant skillet over medium high heat. Add the
chicken thighs and cook for 3-4 minutes or until golden brown. Turn the
chicken over and remove from heat. Add everything to a baking dish and
roast for 15 minutes along with a handful of cherry tomatoes.

Finish with lemon juice and parsley.

Picadillo Shepherd's Pie

Shepherd's pie, and it's not awful!

Picadillo Shepherd's Pie
Serves 6ish

Picadillo:
1 small onion, minced
2 cloves garlic, minced
2 jalapenos, minced
2 tsp cumin
1 Tbs chili powder
2 tsp oregano
1.5 lbs ground beef
1 tiny can tomato paste
1 28-oz can crushed tomatoes
1 bottle pimento-stuffed olives
1/4 raisins (optional)
1 can corn, drained
1 handful chopped cilantro

Pie:
2 lbs sweet potatoes
1 lbs regular potatoes
4 Tbs butter, divided

Make Picadillo:
In a large skillet saute the onion, garlic, peppers, and spices. Add the ground beef and brown it. Add everything else and season with salt and pepper.
Simmer 15 minutes, and pour into a 9x13inch baking dish.

Top: Preheat Oven to 400 F
Cut all the potatoes into 1 inch pieces, and boil them. Mash with 3 tablespoons of the butter and seasoning.

Spread the potatoes over the meat evenly, and top with bits of the remaining butter (or drizzle with olive oil). Bake 35-40 minutes at 400, until top is browned.

I Heart Brussels Sprouts

Yeah I like Brussels Sprouts...got a problem with that? Especially good with pork...

Roasted Brussels Sprouts and Potatoes
Side Dish for 4-ish

Olive oil
4 slices pancetta or bacon, diced
3 shallots or 1/2c onion, thinly sliced
1 pound Brussels sprouts, trimmed and halved
2 big Yukon gold potatoes, cubed
Salt and pepper
2 tablespoons butter
1 lemon, juiced
1 teaspoon Balsamic

Preheat oven to 425 degrees F.
Heat oil in a very large oven-safe pan. Render pancetta/bacon, and remove.
Add the shallots or onions and saute. Add sprouts and potatoes and toss to mix and coat with fat.
Roast in the oven, turning once, for ~25 minutes, until everything is browned and cooked.
After removing from the oven, add butter, lemon juice, and vinegar. Toss to combine.
Serve with the pancetta or bacon.