My buddy asked for a whole roasted chicken that was carved. I thought that would be a little boring but took on the challenge. I decided to increase the flavour and do Piri Piri chicken. If you are going to roast a chicken, it just have to have roasted potatoes. so I did Greek Potatoes under the chicken.
We were having a grilled pork steak for dinner and wanted it done quickly so I made grilled steak potatoes with it. Easy and quick! Continue reading Quick Grilled Steak Potatoes
It was minus 10 so it must be barbecue weather. She Who Must Be Obeyed wanted Onion Bacon Baked Potatoes. I did as she bade.
These are quite easy to make. Continue reading Onion Bacon Baked Potatoes On The Grill
In my previous post, I smoked a sirloin tip roast and finished it on the Weber Barbecue. I’d bought the roast as it was on sale. They also had those designer little new potatoes in a small bag on sale. I normally never buy them because they are expensive. Also, if there are small new potatoes here in February, they have been trucked in from parts far away from here. Continue reading Crispy New Potatoes, In February?
We had plans that would keep us busy for most of the day. We needed an ultra convenient meal that wouldn’t keep us busy as we would both be tired. We had some frozen coated fish in the freezer. I can put up with decent frozen pieces of fish in a pinch but I can not do frozen french fries. They are high in fat, low in taste and have a texture that is either mushy or leathery. Continue reading Piri Piri Oven Fried Potatoes, Quick and Good
Further to the prior post, we grilled pork last night. As long as the Weber Barbecue was fired up, I decided to grill some potato wedges.
I start with two fair sized baking potatoes. I cut each potato into six wedges. I tossed them in 2 tablespoons olive oil and 2 teaspoons steak spice. I used to use Montreal Steak Spice but I found one with no salt that had the same other flavours and I use it now. Just use your favourite steak spice. Continue reading Grilled Steakhouse Potato Wedges
We found this recipe in Canadian Living Magazine. It makes a great mashed potato. However, the main reason it became a tradition in our holiday dinners was because it could be made the day before. It is so nice to just put a pre-made casserole in the oven while the hustle and bustle of making a turkey dinner ensues. Continue reading Mashed Potato Casserole, A Tradition to Make Things Easier
We found a 750 gram (2 pound) boneless pork rib roast on sale at our local supermarket. She Who Must Be Obeyed said she wanted roast potatoes with gravy. This raised several problems:
• A pork rib roast has very little fat.
• Roast potatoes require fat to brown up.
• Gravy requires drippings to make a great gravy flavour.
However, considering how much the missus has done for me, the least I could do was fulfill her wishes. Continue reading Pork Roast and Roast Potatoes, How Long Does a Good Meal Take?
Have you ever been in a hurry for a quick side dish or breakfast item? If so, try this easy method for making fried potatoes. Continue reading Easy Fried Potatoes
I had to make scalloped potatoes when I made the smoked pork picnic shoulder last night.
Scalloped potatoes were always served as a special occasion dish when I was growing up. They still seem like a real treat.
A word on peeling potatoes. I am against it if at all possible. Potato skins taste great, have a lot of nutrients and add colour to the dish. Scrub your potatoes well and you don’t need to peel them.
You will need the following to make scalloped potatoes for four.
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cup milk
- 3/4 cups sharp cheddar cheese, grated
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 dashes hot pepper sauce
- 1/8 teaspoon black pepper
For the Casserole:
- 3 cups potatoes (about 3 medium potatoes), thinly sliced
- 3 tablespoons butter or margarine
- 1 cup onion, coarsely chopped
Start by making the Cheese sauce. Melt the 2 tablespoons butter in a sauce pan over medium heat. When it is melted, add the flour and stir until well blended. Gradually add the milk and stir until the mixture thickens. Add the cheeses and stir until melted. Add the salt, dry mustard, hot pepper sauce and black pepper. Stir until blended. Remove from heat and set aside.
Now, start putting the casserole together. Put 1/3 of the potatoes in a greased 10 inch casserole. Put 1/3 of the cheese sauce over the potatoes. Sprinkle 1/3 of the onions over the sauce and dot the surface with one tablespoon of the butter.
Repeat with two more layers in the same order.
Cover the casserole and put it in a 350 F oven for 30 minutes. Remove the cover and bake for another hour.
While I loved my mother’s scalloped potatoes, these are way better. Hers were more liquid and weren’t as seasoned. These are just a bit more flavourful without overpowering the potatoes. However, when I eat them, I stil I think of family dinners.
The Old Fat Guy