Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Thursday, May 8, 2014
Karinas Roasted Hatch Chile Stew with Sweet Potato Corn Lime
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| Scrumptious slow cooker stew with roasted chiles, sweet potato and lime |
Ho-la! It's that time of year again. The annual roasted Hatch chile madness is upon us here in chile blessed New Mexico. You can smell the intoxicating smoky-sweet scent of roasting green chiles everywhere you go. Even Walmart. Seriously. There's a roaster out front in the baking hot Espanola Walmart parking lot as we speak, firing it up, doing his New Mexican green chile roasting thing, turning his dented blackened barrel over a fire. Wiping his brow. Slugging down his cola. People are lined up waiting for their batch. Inside the store's entrance stacks of crated fresh chiles dominate the floor space like so many Stanley Kubrick obelisks (cue music
).
).If you live in Nuevo Mexico, you worship at the Sacred Temple of the Holy Chile Pepper.
The devotion to roasted chile runs deep in these parts and yes, it's with an e never with an i; if you call chile chili in these parts you may as well kiss your white bread tuchas good-bye, pendajo, because you'll be laughed out of the state. Shunned. Scorned. These folks get very serious about their autumn roasted chile. Don't mess with 'em.
It's harvest time.
It's harvest time.
A bowl of warm fresh roasted Hatch chiles.
Gallon size freezer bags are out of stock. I kid you not. There's not a freezer bag to be had for miles. Chile lovers around here freeze enough roasted chiles to last a year (they buy an extra freezer just for chile) though I overheard one woman complaining that her chile stash never lasts more than nine months.
Yeah, nodded her comadre. We always run out in June, she said. And then it's so hard to wait.
Yeah, nodded her comadre. We always run out in June, she said. And then it's so hard to wait.
If you're up to roasting your own chiles, you can do it on the grill or even over an open flame like Elise does at Simply Recipes; here's her How to Roast Chile Peppers Over a Gas Flame. After roasting, cool and peel; then stem, seed and chop.
Read more + get the recipe >>
Saturday, May 3, 2014
Fried Fish with Mashed Potato Filling Mbatan Kawali سمك مقلي محشي بالبطاطا
Mbatan are uniquely Libyan, it means lining two layers with stuffing. Always fried, Mbatan are vegetables stuffed with a minced meat mixture, like Cauliflower Mbatan and Potato Mbatan . Mbatan Kawali is the exception, small fish stuffed with potato, garlic and coriander. The stuffed fried fish are usually served as an appetizer or side dish, and as with all seafood meals in Libya is accompanied with a tomato, garlic and cumin salad.
Serves 4-6 as Main, 8-12 as Side Dish
Ingredients
12 Small fish fillets (ideally Kawali, Herring is a good substitute)Vegetable oil for frying
Potato Garlic and Coriander Filling:
3 medium size potatoes
1 cup finely chopped fresh coriander
3 large garlic cloves
1 hot chilli
salt and pepper to taste.
Fish coating
2 beaten eggs
1 cup fine bread crumbs
1 cup white flour
Tomato Salad
4 tomatoes, sliced
2 finely grated garlic cloves
2 tbs vinegar
2 tbs lemon juice
1 tbs ground cumin
1 tbs spoon salt
1 finely grated chilli
1 cup finely chopped parsley
Boil and peel the potatoes, cut into cubes, then mash with a fork.
Add the garlic and chilli mix, chopped coriander, spices and salt to the mashed potatoes.
Stuff the fish fillets with the potatoes and herb mixture.
Dip each fillet in the beaten eggs.
Coat each piece with flour and bread crumbs.
Fry in hot oil, transfer to kitchen towels to absorb excess oil.
Set the fried stuffed fish aside, start to prepare the tomato salad.
Slice the tomatoes.
Blend garlic cloves and chillies in the mixer or chop finely.
Blend garlic cloves and chillies in the mixer or chop finely.
Add lemon juice, vinager and cumin, mix all the ingredients together into a paste. Rub the paste into each tomato slice from both sides. sprinkle with finely chopped parsley.
Serve the fish mbatan with the spicy tomato salad.
Sunday, April 13, 2014
Potato and Mustard Greens Salad – I Invented This Recipe Right After I Stole It
I was enjoying some barbecued beef brisket recently, and as I went to stick my fork into the potato salad that accompanied it, I could see something looked very different. The salad was chock full of what appeared to be some kind of chopped, dark, leafy greens. I took a bite, and quickly realized it was mustard greens. What a great idea! The greens not only added an interesting heat, but provided texture as well. I made up my mind right then and there that I’d borrow this idea, and share it before Memorial Day weekend.
Anyway, I decided to stick to my original plan and use the easier to find mustard greens, and I was very happy with the results. As you’ll see, I went extremely simple in the ingredient list, but obviously you can dress this up with lots of additions.
By the way, this is no beginner’s potato salad. Mustard greens are spicy, slightly bitter, and not at all subtle, but when you consider the sleepy array of potato salads at your typical Memorial Day cookout, this original and very tasty alternative would certainly be a welcomed treat. Enjoy!
Ingredients for 6-8 Portions:
2 1/2 pounds Yukon Gold potatoes
4 cloves garlic (boiled with potatoes)
4 cloves garlic (boiled with potatoes)
1 cup chopped mustard greens, or to taste
1/2 cup chopped dill or sweet pickle
salt and pepper to taste
For the dressing:
*this is what I used, do yours to taste!
1/2 cup mayo
1/3 cup white wine vinegar
1/4 cup olive oil
1 tsp Sambal chili sauce
salt and pepper to taste
View the complete recipe
View the complete recipe
Saturday, March 29, 2014
Potato Bajji Urulaikizhangu Bajji
Here is the recipe on how to make a perfect and crispy potato bajji.
You can use the same bajji batter recipe to make any kind of bajji like
plantain bajji( vazhakai bajji), Anaheim pepper bajji( milagai bajji), onion bajji( venkaya bajji), cauliflower bajji and many more.
Bajji batter Ingredients
Bengal gram flour/ Chickpea flour/ Kadalaimavu- 1/2cup
Rice flour/ Arisimavu- 1/4cup
Maida flour/ All purpose flour- 1/4cup
Baking soda- 1/4tsp
Turmeric powder- 1/4tsp/ Orange food color- pinch
Red chili powder- 1tsp( +-)
Salt to taste
Oil to deep fry
Potato large-2 or Vegetable of your choice
Method
Wash the potatoes and slice them into thin rounds using mandolin grater. Pat dry the sliced potato rounds on a kitchen towel. In a large bowl add the bajji batter ingredients and mix well, add required water and make a smooth and semi thick batter( like dosa batter). Heat enough oil in pan to deep fry, when oil is hot, dip the potato slices in the bajji batter( make sure the batter is well coated on the potato slices) and drop it into the hot oil. Fry the potato bajjis on both sides till golden brown. Serve hot potato bajjis with Tiffin Sambar and Coconut Chutney.
Click here----> for Tiffin Sambar recipe
Click here----> for Coconut Chutney recipe
Friday, February 7, 2014
Soya chunks and Baby potato in Chickpea kurma Koorma Curry
I love soybean recipes, soy chunks are great way of having them. Soy is considered as vegetarian meat because of two reasons. Firstly, protein content and the other is apperance of the chuncks is similar to meat,and tastes like a meat as well.
Ingredients:
- Soya chunks Soaked and Cooked - 2 cups
- Baby potatos boiled and sliced-1cup
- Onion (finely chopped)-1cup
- Tomato (finely chopped)-1 cup
- Oil - 3 tbs
- Salt to taste
- Cilantro chopped - 10 springs
Curry ingredients to be grinded together:
- fresh Coconut - 1/2 cup
- Chick peas- soaked and cooked-1/2 cup
- Chilli powder - 4 ts
- Coriander powder- 1ts
- Cumin powder-1/2ts
- Peppercorns - 1/2 ts
- Cinnamon - 1 stick
- Cardamom - 2
- Cloves - 1
- Ginger - 1 small peice
- Garlic - 4 cloves
Recipe:
- Drain excess water from soya.
- Heat oil in a pan, and add Onion and Tomato one by one and fry them well.
- Add Soya and fry it for few minutes, then add potato and fry for few more minutes.
- Then add ground paste and fry till the raw smell goes away.
- Add 1cup of water and salt, allow this to boil for few minutes under medium flame.
- Then garnish with Cilantro leaves and remove from heat.
Goes well with: white rice and roti.
Hope you like my recipe :)
Tuesday, December 24, 2013
Potato Casserole Patates Oturtma
My parents and my aunt are here visiting. Among other things, theyre cooking. The potato casserole is tonights dinner and the recipe is from my aunt. Ill try to get as many recipes as possible while theyre here and post them. Bon appétit!
2 pounds potatoes, peeled and cut in 1/2 inch rounds
2 medium onions, chopped
1/2 pound ground meat
2 carrots, cut in rounds
2-3 banana peppers or 1 green bell pepper, chopped finely
1 clove of garlic, thinly sliced
1 1/2 tbsp tomato paste
1/4 cup olive or canola oil
1/2 cup (or less) olive oil
salt and pepper
-Mix potato slices with salt and 2 tbsp olive oil and place them on a big oven dish and bake at 350 F until they darken to slightly brown.
-Heat the rest of the oil in a big frying pan. Stir onions and garlic until soft.
-Add peppers and carrots. Stir until cooked.
-Add ground meat. Stir until ground meat is cooked.
-Add tomato paste, salt, and black pepper. Stir for 5 minutes, pour in 1 to 1 1/2 cup of water and cook for another 5 minutes.
-In a oven dish put one layer of potatoes. Cover them with ground meat mix. On top put another layer of potatoes and again another layer of ground mix. Repeat this layering until everything is finished.
-Bake it in the preheated oven at 350 F for 15-25 minutes.
-Sprinkle parsley on top before you serve.
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