Pork Shepherd's Pie with Apple Cider

It freezes well, reheats well and is full of flavor.

Ingredients:
2 tablespoons of cooking oil
1 brown onion, diced
3 cloves of garlic, crushed
1 tablespoon of crushed ginger
1/2 a teaspoon of oregano
1/2 teaspoon of pork mince
2 tablespoons of plain flour
1 tablespoon of soy sauce
1 bottle of regular apple cider
1 cup of chicken stock
1/8th of a cabbage, chopped
1 granny smith apple skin on, cored and diced
Plenty of salt and pepper

2 pounds of royal blue potatoes, peeled and diced
1 stick of butter
1 teaspoon of Dijon mustard
1/2 cup of milk or cream
Plenty of salt and pepper

Method:
Sauté the onion in the oil. Add the garlic, ginger and pork mince then brown. Add the flour and cook out for 2 minutes. Add the soy, cider, oregano, stock, cabbage, apple and bring to the boil. Season well and allow to simmer for 30 minutes until the sauce is thick and the vegetable and fruit has softened. Transfer into a deep casserole dish.
Boil the potatoes until soft, drain well and mash with the milk, butter, mustard and seasoning. Spoon over the top of the pork mixture.

At this stage you can bake it until a bit browned, refrigerate it for several days until reheating in the oven or freeze it for up to 3 months before thawing and reheating in the oven.

**The addition of ginger goes so beautifully in this dish with the apple and pork. The Dijon mustard makes for a flavoursome mashed potatoes. Herbs such as parsley or chives would suit well either in the pork or potato.**

Read more »

Boxty potato pancake

Boxty is a traditional Irish

Potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. While suitable on an Irish breakfast or supper table, boxty pairs well with so many cuisines.
Instructions

1 Heat the oven to 200°F.
2 Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
3 Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
4 When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
5 With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
6 Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
7 Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.

8 Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.

Read more »

Miss Jade's Easy creamy cheddar cheese ham potato bake

Ingredient
1 1/2 cup of cooked ham
2 cans of cream of celery
1/2 of cream of chicken
Half cup milk
Onions and green onions your own desired amount
1 1/2 cheddar cheese
5 pound bag of potatoes
1 tablespoon of salt
  Direction

Boil peeled potatoes for 15 minutes or until a little tender leaving it still a little hard. ( potato hack) I actually boil my potatoes first and then peel them it makes it easier.

In a blow stir in ham soup ,milk onions green onions and salt and the cheese leaving half a cup to sprinkle on top later .

In a deep baking pan stir in the potatoes and the sauce we just made in the bowl sprinkle the rest of the cheese on top put aluminum foil on top then bake. Until tender.

Read more »

Grilled Chicken, Bacon, Potato

Grilled Chicken, Bacon, Potato 

Ingredients:

3 lb. red potatoes
4 hardboiled eggs
1 lb. (or so) boneless, skinless chicken strips
1 stick Salted butter
1 ½ onion (any kind) roughly cut into large chunks
12 ounces thin sliced Bacon
Olive oil
1 tsp. Tony Cachere’s Creole Seasoning
Kosher salt (to taste)
1 tsp. Montreal chicken rub (to taste)
1 tsp. Garlic powder (to taste)
½ cup Mayonnaise
¼ cup Sweet pickle relish (unless dill relish is your preference)

Directions:

In a cast iron skillet, fry the bacon slices.

Meanwhile; trim any undesirables from the chicken strips, drizzle olive oil on them; and then, massage the olive oil into the chicken strips.

Add course ground black pepper and Montreal chicken. If you don’t have Montreal chicken, you can use lemon pepper or whatever spices you like or have on hand.

Remove the bacon from the skillet, leaving the bacon grease. Sauté onions and chicken strips in the bacon grease until the onions become translucent and the chicken strips are done.

Meanwhile; add ½ stick of butter into the boiling potatoes and salt to taste. When the potatoes are done, drain and add the other ½ stick of butter to the potatoes.

Slice the chicken strips into small chunks and add to the potatoes.
Peel the hard boiled eggs, chop, and add to the potatoes.
Add mayonnaise and pickle relish (a little at the time) to the potatoes and stir; being careful not to add too much at this time.

Add the sautéed onions and bacon grease.

Add Tony Chachere's, kosher salt, Montreal chicken, and garlic powder to taste.

Chop the bacon into chunks; add the bacon last of all to the potatoes to prevent it from becoming soggy; and, save a handful to sprinkle on top as garnish if you want too.

Stir all ingredients well. The potato mixture should become creamy, not dry nor soupy.

You can serve this dish hot or you can refrigerate it to cool before serving. This salad is delicious served hot or cold!

Refrigerate left overs.

Read more »

BACON POTATO

BACON POTATO
Potato (sliced)

Bacon

And Cheese if you like

Directions
Peel and slice the Potato ALMOST all the way through.
Then insert Bacon slices
Bake in the oven with a little oil for 45 minutes at 400 degrees
(depending on the size of the potato)

You can cook the Potato halfway before adding the bacon if you like.

Read more »

Skillet potatoes

Cut the potatoes into small pieces heat the oil on medium heat add onions let cook for a few minutes then add red and green peppers and minced garlic cook for 3 min. Add potatoes paprika, salt, pepper, adobo, basil and powdered garlic to taste. I also added a pinch of lawrey's cook covered for 10 min let the potatoes crisp up. Uncover and cook for another 5 min. I added a teaspoon of butter during the last few minutes of cooking I also added more peppers and onions at the end.

Read more »

Peanut Butter Mash W/ Grape Relish

Chef Paco J Guerra

• Peanut Butter Mash W/ Grape Relish
  -----------------------------
  5lbs. Russet potatoes
  2 1/2 cups whole milk
  3 cups roasted peanuts
  1/2 cup canola oil
  3/4 cup honey
  1/2lbs butter
  1lbs. Purple seedless grapes
  1/3 cup chopped cilantro
  1 1/2cup rice wine vinegar
  1tsp. Black pepper
  1/2cup olive oil
  -----------------------------
  Seems a bit weird, but think of it as a savory Pb&J. Start by peeling potatoes and cut into smaller even chunks. Start potatoes in a pot of cold water and bring up to a boil. While potatoes are cooking roast peanuts in medium heat fry pan, no oil just keep moving,(about 3min.). Add the peanuts, butter and honey and start blending. Drizzle oil. Once potatoes are fork tender, (about 13-15min.) drain. Mash potatoes with milk, salt and pepper. Add peanut butter spread and combine. Taste and re-season if needed. Relish: de-stem grapes and start slicing each grape in half, chop cilantro, add rice wine vinegar and pepper. Let sit in the fridge for about 30min. Serve potatoes with grape relish over it. I made this as a special once with white fish, like seabass, mahi mahi, or black cod

Read more »