Hasselback Potatoes

12 Yukon gold baking potatoes

1 stick butter

3 T. Olive oil

½ tsp. Kosher Salt

½ tsp. pepper

2 T. finely chopped parsley

1 clove garlic, minced

3 T. grated Parmesan cheese

2 scallions, finely chopped

Directions:  Preheat oven to 425 degrees.

Cut each potato not quite through in a series of crosswise slices about 1/4” apart or closer so that they are still joined together at the bottom.  (Like an accordion. For even slicing you can lay 2 wooden chopsticks along the sides of the potatoes as guides.  This keeps the knife from cutting all the way through.)

Place potatoes in a 9” x 13” baking dish and carefully fan out potatoes

Whisk together the melted butter, olive oil, garlic, salt, and pepper.  Spoon the mixture over each potato, making sure to get in the cuts and coat the potatoes well. 

Bake uncovered for 45 minutes.  Sprinkle the Parmesan and parsley over each potato.  Return to oven and bake until the cheese is melted and a little crispy, about 20 minutes.  Serve hot, garnish with scallions.

Banh Mi

Pickled Veggies:

4 ounces shredded carrots, ½ bag store bought

1 bunch radishes, sliced into thin matchsticks or shredded

1 small red onion, thinly sliced

1 cup rice vinegar

½ cup water

3 T. sugar

1 T salt

Sandwich:

1 pound pork tenderloin, sliced thinly

3 T. soy sauce (plus more to sprinkle on roll)

3 T. brown sugar

2 T. fish sauce

1 T. finely minced lemongrass (or splash of lemon juice)

1 T. grated ginger

1 tsp. garlic (about four cloves minced)

Pinch black pepper

½ cup mayonnaise

1 tsp. Sriracha

1 tsp. vegetable oil

4 medium-size, soft French rolls

Cucumber slices (about 2 Persian cucumbers)

Jalapeño slices, optional

Cilantro leaves, optional

Directions:  Prepare pickled vegetables by adding the carrots, onions, and radishes to a large container; in a mason jar combine the rice vinegar, water, sugar, and salt and shake to dissolve.  Pour the liquid over the veggies and allow to marinate for at least an hour or even overnight. 

Prepare pork by adding the slices to a Ziplock bag, add the rest of the ingredients plus a pinch of pepper.  Toss to coat and marinate for at least an hour or even overnight. 

When ready to prepare, mix the mayonnaise with the Sriracha and set aside. 

Place a coast-iron skillet or grill pan over high heat.  Allow it to become very, very hot; drizzle into the pan about 2 tsp. oil, then working in batches, add in some of the pork in an even layer.  Allow it to sear and caramelize on the first side for about 1 minute.  Flip.  Caramelize on the other side as will.  Want a nice char.  Remove from pan and repeat with the rest of the pork.

To build the sandwiches, cut the French rolls in half lengthwise, spread some of the mayo on both sides and sprinkle with a few drops of soy sauce.  Now add a layer of the pork, followed by a generous amount of the pickled veggies, some cucumber slices, optional jalapeno slices and cilantro.  Serve.

Sugar Snap Peas with Orange Zest & Almonds

6 T. Butter

1 to 1½ lbs. Sugar Snap Peas

½ tsp. kosher salt

½ tsp. pepper

½ cup sliced almonds

½ tsp. Creole seasoning

1 tsp. orange zest

Juice from one orange or ¼ cup

Directions:  Melt 2 T. of butter in a large skillet over high heat until foamy.  Add the snap peas, ¼ tsp. salt and ¼ tsp. pepper.  Cook, stirring often, until tender crisp, 3-to-4 minutes.  Transfer peas to a large serving platter.  (If lots of peas, may need to do in two batches.) 

Reduce heat under skillet to medium; melt 4 T. butter.  Add almonds and creole seasoning.  Cook, stirring constantly until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute.  Spoon sauce over peas on platter.  Sprinkle with orange zest.  Add additional salt and pepper to taste. 

Comment:  Can easily scale recipe to amount of peas. The seasoning amounts do not have to be exact just add salt, pepper and creole seasoning to taste.

Chicken Marsala

4 skinless chicken breast fillets

3 T. Olive oil                          ½ cup flour

4 T. butter                       2 tsp. minced shallots

1 tsp. minced garlic             12 oz. sliced mushrooms

1 cup Marsala wine (red)    1 cup beef broth

1 tsp. cornstarch (more if needed)

½ cup heavy cream              Chopped parsley garnish 

Chicken Seasoning

1 ¼ tsp. salt                            1 tsp. black pepper

¼ tsp. garlic powder           ¼ tsp. onion powder

½ tsp. dried thyme               ½ tsp. dried parsley

¼ tsp. marjoram 

Mashed potatoes or noodles

Directions:  Place chicken breast flat on a cutting board, with your hand on top to guide, cut the chicken breasts in half horizontally to get two pieces.  Slightly pound/ tenderize.  Sprinkle with chicken seasoning and wrap in plastic.  Let rest 10-15 minutes for spices to absorb.

Place flour on large plate and dredge chicken.  Heat the olive oil and 2 T. butter in a skillet over medium heat. Add chicken breasts and cook for 2-3 minutes on each side.  They should be well-browned and cooked.  Remove them to a plate, cover.

In same skillet, add mushrooms and shallots.  Stir and cook for 5-6 minutes.  Add minced garlic and cook 1 minute.  Pour in wine and beef broth.  Stir and scrape plan.  Cook for 203 minutes, reducing the liquid by half.

In a small bowl, whisk the cornstarch into the cream.  When the sauce has reduced, add the cream mixture.  Let thicken for another 1-2 minutes.  Turn off heat.  Add remaining 2T butter and stir.

Serve chicken over mashed potatoes or noodles.  Add sauce.  Garnish with parsley.

Comment:  Usually make more chicken with same amount of sauce.  Can also grill the seasoned chicken separately and then serve with sauce.

Chicken Paprikash & Spaetzle

Paprikash                          

8-12 pieces thighs/legs                

2 tsp. Hungarian paprika     

2 red bell peppers, seeded          

2 tomatoes                      

1 tsp. chicken consommé power

6 cloves garlic

Olive oil

2 onions (peeled and sliced)

¼ cup fresh chopped parsley

Salt & Pepper

2 T. cornstarch

Spaetzle

2 large eggs

¾ cup tepid water

½ tsp. salt

2 cups flour (more or less)

Paprikash Directions:  Using mostly skinless thighs, sprinkle the chicken pieces generously with paprika, salt and pepper.  Let rest.

Place the bell peppers, tomatoes, chicken consommé powder and garlic into a food processor or blender.  Blend to form a sauce.  (To kick it up, add ¼ tsp. red pepper flakes or a little cayenne pepper.)

In a large, deep skillet or Dutch oven, heat olive oil over medium.  Sauté the onion slices in olive oil until tender.  Once onions soften and start to caramelize, add the seasoned chicken to the pot.  Sauté for a few minutes.  

Pour the blended sauce over the chicken pieces.  Add water till the sauce just covers the chicken.  Sprinkle with 3 T. chopped parsley, season with salt and pepper to taste, and a little sprinkle of Hungarian paprika, and bring to a boil.  Reduce heat to low simmer.  Cover the pan, vented slightly.  Cook the chicken for 1 hour or to desired tenderness.  The longer it simmers the more tender it becomes.

When the chicken is finished, add salt and pepper to taste.  Mix together 2 T. cornstarch with 3 T. cold water.  Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.

Serve chicken and sauce over warm spaetzle or the starch of your choice -- rice, egg noodles, mashed potatoes, gnocchi.   Garnish with remaining 1 T. chopped parsley.

Spaetzle Directions:  Bring a large pot of well-salted water to boil.  Beat the eggs and tepid water together with the salt.  Slowly beat in the flour ¼ cup at a time to make a soft, sticky dough.  You may not need all the flour, or you may need more – stop adding flour when the texture of the batter is soft and pliable.  Let the mixture rest for 10 minutes.  Beat the mixture again.

Push 1/3 of the batter through a spaetzle maker, cheese grater or pasta strainer over the pot of salted water to create small egg noodle bits that drop into the boiling water.  (I had trouble making this work and created a sticky mess.  Instead, on a floured surface, I rolled the dough between my hands to form long strands and then cut off tiny pieces to make a pile of small bits that I then added into the pot.)

Let the noodles cook for about 3 minutes until they float to the top of the pot and are cooked tender all the way through.  Remove from water with a slotted spoon and drain.  Toss with butter to avoid sticking together.  Repeat the process until all noodles are made.

Comment:  Can easily spice up.  If no fresh tomatoes, a large can of tomato pieces/crushed can be substituted for the sauce.