4 large potatoes, peeled and cut into strips
1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 1/2 pounds cod fillets
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350°F. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350°F temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness. (Omit this if you're like me and like soggy chips!)
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Tuesday, August 28, 2007
Sunday, August 26, 2007
Baked Rosemary Potatoes
6 red potatoes, scrubbed and cut into wedges
3 Tbs butter, melted
3 Tbs olive oil
1 Tbs chopped fresh rosemary
salt and pepper to taste
Preheat oven to 375°F.
Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally.
3 Tbs butter, melted
3 Tbs olive oil
1 Tbs chopped fresh rosemary
salt and pepper to taste
Preheat oven to 375°F.
Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally.
Monday, June 18, 2007
Roasted Sweet Potato Salad
4 lb sweet potatoes, peeled, cut into 1 inch chunks
3 thick-cut slices of bacon, cut crosswise into 1/2 inch pieces
1 tsp each of salt and pepper
3 1/2 Tbs canola oil (or olive oil)
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove of garlic minced
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2 inch pieces
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (optional, not everyone likes this flavor, you could sub parsley instead)
-Heat oven to 425° F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each salt and pepper, and 1/2 Tbs of oil until evenly coated. Roast 35-40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces are crisp. Cool in pan to room temperature.
-In a large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbs of oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with a large spoon until evenly coated with dressing, being careful not to break up the potatoes.
3 thick-cut slices of bacon, cut crosswise into 1/2 inch pieces
1 tsp each of salt and pepper
3 1/2 Tbs canola oil (or olive oil)
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove of garlic minced
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2 inch pieces
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (optional, not everyone likes this flavor, you could sub parsley instead)
-Heat oven to 425° F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each salt and pepper, and 1/2 Tbs of oil until evenly coated. Roast 35-40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces are crisp. Cool in pan to room temperature.
-In a large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbs of oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with a large spoon until evenly coated with dressing, being careful not to break up the potatoes.
Thursday, June 14, 2007
Father's Day Dinner - Sizzling Steak with Peach Steak Sauce and Roasted Potato Kabobs
Peach Steak Sauce:
2 medium fresh peaches, peeled, pitted, and cut up
1/4 cup peach or apricot nectar
2 tbs condensed beef broth
2 tbs balsamic vinegar
1 tbs packed brown sugar
1 tbs minced onion
1/4 tsp ground cinnamon pieces
1.In a blender or food processor, blend peaches until almost smooth.
2.In a small saucepan combine pureed peaches and remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Makes 1 cup.
Steaks:
1 recipe Peach Steak Sauce (1 cup)
4 slices thick-sliced bacon, cut crosswise into thirds
4 6-ounce beef boneless steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
2 fresh peaches, pitted and cut into eighths
4 1-inch slices French or Italian bread, toasted
1. Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside.
2. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145° F) to medium (160° F), turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.
3. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.
4. To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.
Roasted Potato Kabobs:
1/2 pound small potatoes (reds work really well)
2 tbs butter or margarine, melted
2 tbs olive oil
2 tbs snipped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 eight inch wooden skewers
1. Soak four 8-inch wooden skewers in water for 30 minutes. Scrub potatoes. Cut any large potatoes in half. In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain. Or place potatoes in a microwave-safe bow with 2 tablespoons water. . Cook, covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
2. Preheat oven to 475° F. Thread potatoes on the 4 soaked wooden skewers. Place kabobs on a baking sheet. In a small bowl combine melted butter and olive oil. Brush potatoes with butter mixture. Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown. Makes 4 servings.
2 medium fresh peaches, peeled, pitted, and cut up
1/4 cup peach or apricot nectar
2 tbs condensed beef broth
2 tbs balsamic vinegar
1 tbs packed brown sugar
1 tbs minced onion
1/4 tsp ground cinnamon pieces
1.In a blender or food processor, blend peaches until almost smooth.
2.In a small saucepan combine pureed peaches and remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Makes 1 cup.
Steaks:
1 recipe Peach Steak Sauce (1 cup)
4 slices thick-sliced bacon, cut crosswise into thirds
4 6-ounce beef boneless steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
2 fresh peaches, pitted and cut into eighths
4 1-inch slices French or Italian bread, toasted
1. Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside.
2. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145° F) to medium (160° F), turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.
3. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.
4. To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.
Roasted Potato Kabobs:
1/2 pound small potatoes (reds work really well)
2 tbs butter or margarine, melted
2 tbs olive oil
2 tbs snipped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 eight inch wooden skewers
1. Soak four 8-inch wooden skewers in water for 30 minutes. Scrub potatoes. Cut any large potatoes in half. In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain. Or place potatoes in a microwave-safe bow with 2 tablespoons water. . Cook, covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
2. Preheat oven to 475° F. Thread potatoes on the 4 soaked wooden skewers. Place kabobs on a baking sheet. In a small bowl combine melted butter and olive oil. Brush potatoes with butter mixture. Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown. Makes 4 servings.
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