McAlister Potatoes

During this Thanksgiving break, Alex and I have found ourselves staying up late-night, watching cooking shows. Our favorite right now is Restaurant Impossible.
A program with Guy Fieri came on after that and this potato recipe seemed irresistible, we had to try it! In fact, it is! One thing we found is that the crispy potatoes, onion and bacon stand on their own. You don't need to add parmesan or the peppadew sour cream. Maybe a small bit of sour cream, but the peppadew is overpowering to the other flavors and the parmesan just added fat, in our opinion.
Alex came up with an idea for leftovers: use the potatoes in place of english muffins for eggs benedict tomorrow morning! We also had leftover steak tips and they will go along nicely.

McAlister Potatoes
Recipe courtesy Guy Fieri

Prep Time:
25 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
30 min

Level:
Intermediate

Serves:
6 to 8 servings

Ingredients

1 cup sour cream
1/2 cup peppadew peppers, chopped
1/4 cup white wine
3 pounds baby Yukon potatoes
2 tablespoons kosher salt, plus more for seasoning
3/4 pound bacon, diced
2 yellow onions, diced
4 tablespoons olive oil, divided
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan

Directions

In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.

In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.

In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.

When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.

Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.

Top potatoes with Parmesan and then with sour cream mixture.

Frank's Buffalo Chicken Dip

This dip is the best ever- it is guaranteed to be eaten up and perfect for winter parties/football games. Dipping devices can include carrots & celery and various chips but the whole grain Tostito scoops are my preference. I specifically bought a 2-quart slow cooker for this recipe which I brought to the school parent council meeting. You can buy one for less than $12.

8 oz. pkg. 1/3 less fat cream cheese, softened

1/2 cup blue cheese dressing (refrigerated Marie's is awesome)

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

1/2 cup crumbled blue cheese (pre-crumbled is fine)

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained. I found the idea of using canned chicken repulsive so I used 2 cups of chopped up roast chicken. Flavor-wise, it's o.k. to use canned, I originally tried the dip made that way and it was good.

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

TIPS:

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

One Hour Dinner Rolls

This is the first time I made dinner rolls and they were well worth the minimal effort!
Perfect accompaniment to another freezer staple, chicken soup.
I normally don't even buy rolls since I tend to be against excessive carbs but hey- it's that time of year.
Crispy on the outside, warm and tender on the inside... Butter up the steamy interior with your favorite salted butter. I prefer Kate's.
Leftovers were portioned off into freezer bags. They can be reheated in the oven in a cinch.

1 cup wheat flour
3 1/4 cups or more unbleached flour

1 tsp salt

1/3 cup sugar

1 1/2 Tbsp yeast ("pizza yeast") (or 2 packets of Fleischman's pizza yeast)

1 cup milk

1/2 cup water

1/4 cup butter

Mix 1 1/2 cups flour, sugar and yeast in a stand mixer with paddle attachment. Heat milk, water, and butter until very warm: 120-130º. It took two minutes in the microwave. Add warm liquid to dry ingredients and mix on medium speed for 2 minutes (start slow then raise to medium so there's no splash over). Stop mixer and add 1/4 cup flour and 1 tsp salt. Mix for two more minutes on medium. Continue adding the rest of the flour until dough comes together. Switch to a dough hook and knead in your mixer for 2-3 minutes. Place in greased bowl and let rise for 15 minutes. Punch down. Use a knife to divide dough into 20-24 balls and place on baking sheet. Cover and let rise 15 minutes.
Brush with melted butter.
Bake at 350° for 20-25 minutes, until tops are lightly browned. Make sure to check a couple times after 20 minutes.

Roasted Squash, Apple & Goat Cheese Salad

This is a colorful, satisfying salad. I first had it as a sample given out at Whole Foods. It was prepared by a local restaurant, EVOO. They handed out recipe cards for it and I have since made it a few times!
For the holidays or a special dinner, you can style this nicely when plating up.
It would be great served as a satisfying side to roasted chicken, turkey or pork.
It keeps well for a couple days though it is best eaten fresh, while the squash is still warm, contrasted by the crisp, cool apples.
If you make it ahead of time, add the goat cheese and pecans at the last moment.

Ingredients:

1 1/2 cup 1/2" diced roasted squash (such as butternut, tossed in maple vinaigrette, 30 min at 400º)
1 cup peeled 1/4" diced apple (your favorite kind, I prefer something tart rather than sweet)
1/4 cup small diced red onion
3/4 cup goat cheese, crumbled
1/2 cup roasted chopped pecans (or walnuts)
2 Tb chopped fresh sage
2 Tb chopped fresh parsley
1/4 cup maple vinaigrette (3 Tb basic vinaigrette: 3 parts oil to 1 part vinegar, plus 1 Tb maple syrup)

sea salt & black pepper to taste

In a large bowl, combine 1/4 cup vinaigrette and apples. This will prevent them from browning.
Use the leftover vinaigrette to toss the squash in and roast it. Toss every 5 minutes or so and be careful, the little cubes can burn easily.
Add all the other ingredients.

Taster-approved! Especially enjoyed with a heavy dose of pecans.

Eggs benedict

Eggs Benedict on the first morning of 2010.

Ooops! I already cut mine in half and served Andrew before remembering this blog. He wanted to look at the camera.

This is a favorite breakfast of ours. I don't hesitate making it in the morning if I have twenty minutes to spare and all the ingredients on hand. I've made it so many times that it's no longer necessary to consult a cookbook.
I forgot that I am "actively" blogging about what we eat, so pictures are not illustrative of the process. I will explain it instead.

Serves two.
Need:
3 eggs
2 TB butter (I prefer unsalted)
a lemon wedge
a dash of cayenne pepper
2 english muffins
2 slices of ham (skip the canadian bacon, that's a waste of money)
white vinegar

First, put a small saucepan filled with water on to boil.
Find a bowl that can be inserted in the top (sitting directly on the water).
Place the bowl on the saucepan while it heats and drop 2 TB of butter in it to melt. Please, no measuring.

Meanwhile, separate an egg white from the yolk. I just discard the white unless using it later that day (say, for breading). Carefully slip (avoid breaking the yolk) into a small dish. Put a splash of water in it, a squeeze of lemon (estimate 1/2 teaspoon-1 tsp) and a dash of cayenne.

Return to the simmering water and drop the egg mix in if the butter is melted.
Use a small whisk and combine until a desired consistency. If it's too watery, just cook until it thickens up. If it's too thick just add small amounts of water.
Remove bowl from stove (I place it on the warm toaster oven), add more water to the pot if needed (to poach in)... Add a splash of vinegar to the water.
Bring to a slight boil (more than a simmer but not a rapid bubble).

Slice and toast english muffins.

When water is ready, stir it briefly with a slotted spoon to create a spinning motion. This and the vinegar help to keep a runny egg white together. In quick succession, crack in two eggs. Don't worry about them sticking together, they won't.
Time them for 4:30-5 minutes. I usually start the timer at 5 then crack them in. Keep an eye on the pot, you don't want the water to start boiling away (or overflowing!)
Place a bowl of warm water next to it and transfer the cooked eggs (to rinse) from the vinegar water.
Microwave 2 pieces of ham for 20 seconds (you will hear them pop and snap, that's when it's time to take them out).

Serve it up!
I like to first drizzle a little hollandaise on a slice of english muffin, then top with ham, then the poached egg and drizzle the rest of the sauce over the top.

Nice to also have some fresh fruit on hand (in this case, grapes!).

Slow Roast Beef

Serve with garlic mashed potatoes and broccoli. 

10/11/2022: Update from recipe below: important to stop cooking at 120 degrees. 

I now use an in-oven probe thermometer. Cook at 325. 

Took about two hours in the oven for a 4.5lb roast. Used the flat top grill (pancake grill) on the porch to sear the roast. This grill has just enough heat on the highest 400 degree setting to make it work. 

Cook's Illustrated Slow Roasted Beef

This is the Cook's Illustrated recipe for turning a less expensive, less tender piece of beef like an eye of round into a more tender meal. "We don't recommend cooking this roast past medium. Open the door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 4, heat the oven to 225 for 5 minutes, then shut it off again, and continue to cook the roast to the desired temperature. For a smaller (2 1/2 to 3 1/2 pounds) roast, reduce the amount of kosher salt to 3 teaspoonss( 1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. PREP TIME AND COOKING TIME ARE INDICATED WITHIN THE RECIPE. The Cook's recipe does give cooking times, but the temperature method is preferred. I have inserted the cooking times as per Cook's recipe.

Ingredients Bone less eye round roast 3 to 4 1/2 pounds 4 Teaspoons kosher salt or 2 table salt 2 teaspoons vegetable oil plus 1 Tablespoon 2 teaspoons black pepper

Steps Sprinkle all sides of meat with salt. Wrap with plastic and refrigerate 18 to 24 hours. (Often we have decided to make it THAT day and it's alright if you don't salt it for that long.) Pat roast dry, rub with oil and sprinkle all sides with more salt and pepper. Sear all sides of roast in large pan on top of oven. To save our kitchen from all the smoke and stink, we seared it on the grill (in a cast iron skillet). Perfect idea! Place roast or rack set on cookie sheet in center of oven pre-heated to 225 degrees. and cook until meat probe inserted into center of roast registers 115 for rare or 125 degrees for medium rare. We love it rare!!! Turn oven off; leave roast in oven, without opening door until internal temperature reaches 130 for medium rare or 140 for medium. Transfer roast to carving board, rest 15 minutes and slice thinly as possible and serve.