Sides & Sauces
English Roasted Potatoes
Ingredients
6 Medium to Large Russet Potatoes
¼ Cup Olive Oil
½ Tsp. Kosher Salt
½ Tsp. Black Pepper
1 Whole Garlic Bulb
Preparation
Prepare. Parboil the peeled potatoes in salted water for 8 minutes. Preheat the oven to 375 degrees and place a metal sheet pan in the oven to get it hot, this is the key to getting a crispy potato. Drain the potatoes and allow them to stand for about 5 minutes. Prepare the olive oil, salt, pepper, and garlic cloves. Toss the potatoes with the oil mixture and dump into the hot pan.
Roast. Roast the potatoes for about 1 ¼ - 1 ½ hours or until they are nicely golden brown on all sides. Turn the potatoes every 20 minutes to allow it to evenly crisp on all sides. Remove the garlic cloves when soft, they will usually be done in about 30-40 minutes.
Serve. Serve the potatoes with sour cream and roasted garlic. Enjoy!
Easy Homefried Potatoes
Ingredients
6 Medium to Large Potatoes
1 Tablespoon Paprika
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Butter
1 Tablespoon Vegetable Oil
Preparation
Prepare. Peel potatoes and cut into 1 inch pieces. Place potatoes in a microwave safe bowl and cover in plastic wrap. Microwave for 7-9 minutes or until fork tender. Meanwhile heat a frying pan over medium heat and add the butter and oil to the pan.
Cook. Remove the potatoes from the microwave and shake the bowl, allowing the potatoes to get fluffy and create more surface area. You can also use a fork to rough up the outside of the potatoes. Add the potatoes to the hot pan, add paprika, salt and pepper and toss to cover. Allow the potatoes to sit without tossing or stirring for roughly 5-7 minutes or until they form a crust. Toss and repeat until the potatoes are crisp. Enjoy!
Teresa's Potato Gratin with Goat Cheese & Garlic
Ingredients
1 Cup Whole Milk
1 Cup Whipping Cream
1 Cup Crumbled Soft Goat Cheese
1 Garlic Clove (Minced)
1 ½ Teaspoons of Salt
¾ Teaspoon Black Pepper
⅛ Teaspoon Ground Nutmeg
2-3 lbs. Yukon Gold Potatoes
Preparation
Prepare. Peel potatoes and slice thinly. Preheat the oven to 400F. Generously butter 11x7x2 inch glass baking dish. Whisk milk, cream, goat cheese, garlic, salt, pepper, and nutmeg to combine.
Arrange. Arrange ⅓ of potatoes in the bottom of the prepared dish, overlapping slightly and covering the dish completely. Pour ⅓ of the cream mixture over the potatoes. Repeat layering potatoes and cream mixture 2 more times.
Bake. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour and 15 minutes. Enjoy!
Chinese Broccoli
Ingredients
1 Head of Broccoli
3 Tbsp. Oyster Sauce
4 Cloves Garlic
5 Slices Ginger
3 Tsp. Light Soy Sauce
1 Tsp. Sugar
2 Tbsp. Vegetable Oil
1 Tsp. Sesame Oil
1 Tbsp. of Water
2 Tsp. Salt
1/2 Tsp. Baking Soda
Preparation
Prepare. Wash the broccoli and cut into florets. Fill a pot with 1 inch of water and bring to a boil. Add the broccoli and place a lid on the pot, allow to steam for about 2 minutes. Drain the water.
Sauce. Combine the oyster sauce, grated garlic and ginger, soy sauce, sugar, vegetable oil, sesame oil, water, salt and baking soda into a paste. Pour the mixture onto the broccoli and stir over low heat. Allow to rest for 1 minute and serve.
Dumplings
Ingredients
6 Potatoes
2-3 Cups Flour
1 Egg & 1 Egg Yolk
Salt to Taste
1 Cup Bread Crumbs
2 Tbsp. Melted Butter
Preparation
Boil. Boil potatoes until fork tender. Peel and mash.
Combine. Add 1 egg and 1 egg yolk. Add 2-3 cups flour until the mixture is no longer sticky.
Shape. Shape into balls. Optional: Fill with cooked ground sausage filling.
Boil. Drop in boiling water and cook until they float to the surface.
Toast. Toast bread crumbs in a sauté pan in butter until toasted and warm.
Roll. Remove the dumplings from the boiling water and roll in the breadcrumb mixture.
Quick Dill Pickles
Ingredients
6 Small Cucumbers
2 Teaspoons Black Pepper
2 Teaspoons Ground Coriander
2 Bay Leaves
4 Garlic Cloves, Minced
4 Heads Fresh Dill
2 Cups White Vinegar
2 Tablespoons Kosher Salt
2 Cups Water
1 Teaspoon Red Pepper Flakes
Preparation
Slice. Slice of the ends of the cucumbers and cut into spears. Align the spears into 1-2 jars.
Boil. In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
Pour. Pour the brine into the jars and set aside to cool for 10 minutes.
Sit. Allow the pickles to rest overnight and enjoy! They can last up to 2 weeks in the refrigerator.
Dedo's Famous Popcorn
Ingredients
3 Tbsp. Vegetable Oil
1/2 Cup Popcorn Kernels
Pinch of Salt
Butter to Top
Preparation
Heat. Add the vegetable oil to a tall soup pot that has a fitted lid. Turn on full heat.
Add. Add the popcorn kernels and salt. Put the lid on the pot and shake regularly until all the corn has popped. Top with butter and enjoy!
Grandmother Chamberlain's Chilli Sauce
Ingredients
1 Basket of Tomatoes (20, 28oz Cans)
8 Onions
1 Garlic Head
1 Cup Brown Sugar
1 Tablespoon Salt
3 Hot Peppers (Jalapeño)
3 Green Peppers
3 Cups White Vinegar
1 Bottle of Cayenne Pepper
1 3oz. Package of All Spice (In Cheesecloth)
Preparation
Prepare. Peel, core, and drain tomatoes. Mince onions and peppers. Place in pot, add remaining ingredients.
Simmer. Simmer for 3 hours, stirring every 10 minutes. Remove cheesecloth satchel.
Sterilize Jars. Sterilize mason jars, fill and boil for 5 mins to seal.
Sweet and Sour Rib Sauce
Ingredients
4 Tbsp. Worcestershire Sauce
4 Teaspoons Dry Mustard
4 Tablespoons Brown Sugar
4 Tablespoons White Vinegar
10 Drops Tabasco Sauce
1 ½ Cups Water
½ Cup Ketchup
1 Tablespoons Soy Sauce
Preparation
Combine. Combine all ingredients and simmer until it has thickened slightly.
Enjoy! Slather half the sauce over ribs, bake at 350 degrees for 40-60 minutes or until tender. Pour the remaining sauce over the ribs and enjoy!