Hollywood is in the OC — Pink’s is at the Orange County Fair. We crave their Chili Cheese Fries and must share them every visit, especially since they will only be in town until August 14th. They’re one of the top rated CCF’s listed in our Chili Cheese Fries Comparison post.
Zucchini Potato Soup is the first recipe we made from Southern Living’s Farmer’s Market Cookbook. We got all ingredients (except Bacon) from the Corona Del Mar Farmer’s Market, since that’s what it’s all about.
We made Chicken Stock from a leftover Rotisserie Chicken, a leftover piece of El Pollo Loco Chicken and a leftover piece of Boston Market Chicken — We just so happened to have all on hand, ha. It turned out great and made the Zucchini Potato Soup more flavorful.
Overall, the Soup was good and easy to make. The recipe is pictured below, if you can see it. We added a little Lemon Juice to the Soup, and Sour Cream as a garnish to go with the yummy Bacon on top. Since the recipe was inspired by Vichyssoise, it’s to be served cold. My friend loves it that way, but I prefer it warm. This Soup is flexible that way.
The recipe is well written, like many we’ve read in this Cookbook — In other words, the order of instructions make sense for optimum freshness and flavor. However, whenever sauteing Onions with Garlic, we always caramelize the Onions and add the Garlic at the very end, no matter what the recipe states, because we think it ultimately creates the best flavor.
Gravy Fries aka Fries with Gravy is what these are. In connection with Nibbles of Tidbits’ Chili Cheese Fries Comparison Post, I was told “you’ve got to try The Hat’s Gravy Fries too” which is what’s pictured. I’m not sure why I expected more than just Gravy on Fries, since that’s its name — I think it’s my thoughts of Italian Sunday Gravy, which sometimes includes everything but the kitchen sink. And seeing that they’re exactly as titled, they’re just okay. We prefer Chili Cheese Fries, as you’ll see HERE: http://www.ineedtext.com/FoodBlog/?p=1110
The Hat: http://www.thehat.com/
I love this easy recipe of roughly chopped Red Potatoes and Marinated Artichoke Hearts — That’s it. I simply combine the two in a baking dish with a little Artichoke Marinade and S & P, cover all with foil and bake in the oven for about 30 minutes at 425°. I then remove the cover and broil all for about 10 minutes, stirring once or twice to evenly brown.
I used to chop the Artichoke Hearts, but it’s best not to, since ‘too small’ pieces often disappear during the broiling process. The Marinated Artichoke Hearts are usually halved in the jar. I’ll leave them as is (minus the hard/woody parts) or cut ’em in half lengthwise if they’re extra large. Caution: The final result is so good that it’s hard to stop eating them, so make enough or not too many, HA. 🙂
This fabulously easy recipe is shown step-by-step in the links below. It’s been made by several food bloggers/writers/cooks. When I came across it, I had to make it too. The preparation is simple — Just boil Red Potatoes until soft and smash them down onto an Oiled baking sheet. Drizzle the smashed Potatoes with melted Butter, minced Garlic and S&P, then bake in the oven at 450° for 25 minutes without turning. Voila! They’re done and taste great. If you need more information than that, check out The Pioneer Woman and For The Love Of Cooking.
Related Links:
http://www.foodbuzz.com/recipes/460615-crash-hot-potatoes
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
http://fortheloveofcooking-recipes.blogspot.com/2008/08/crash-hot-potatoes.html
It might not sound good to some, but these Vinegar Potatoes for lack of a creative title, end up sweet, soft and crunchy — You can’t stop eating them, or at least I can’t. I finally write the easy prep steps here. Three large Red Potatoes were used in the picture, although a few were consumed pre photo op.
VINEGAR POTATOES RECIPE:
Red Potatoes
Apple Cider Vinegar
Salt & Freshly Ground Pepper
(1) Peel and roughly cube Red Potatoes.
(2) Boil cubed Potatoes until soft (Don’t overcook). Drain and salt.
(3) Add soft salted Potatoes to a frying pan with a little Oil (Olive/Canola combo or other) and fry until golden brown.
(4) After browned add enough Vinegar to reach each Potato in the pan then quickly evaporate, approximately 1/8 – 1/4 cup. Cook another 5-10 minutes, adjust S & P then serve.
This would make a great Thanksgiving side dish, especially since it can be made a day or two ahead. It’s successfully reheated in the oven the next day. I’m telling you they’re Tast-TEE. 🙂
Related Link: http://www.history.com/minisites/thanksgiving/
It was very good, but more like diced Corned Beef and Potatoes with Onion, Garlic and Salt, rather than “Corned Beef Hash.” I was watching Diners, Drive-Ins and Dives and saw a similar recipe being made by a featured Diner. I later looked it up on the TV Food Network’s website, re-watched the video online, and reviewed the posted recipe. The recipe actually differs from the TV footage, so I prepared my own variation of the two.
I sauteed Sweet Onion, blanched the Potatoes and then combined them with the Onion and Salt. I fried all a little longer then added the minced Garlic and Corned Beef, and after a few minutes placed the skillet in the oven and baked all at 450° for 15 minutes. Although it was super tasty, it didn’t stick together like a true Corned Beef Hash. Perhaps I should have mashed it or chopped all smaller to make it more authentic. I believe Eggs are optional to this dish.
Lemon Zest adds so much flavor to food. It can be magical in some dishes. I often make Lemon Zest Potatoes as a side dish. To vary the flavor, I’ll usually toss in whatever herb(s) I have on hand. This time it was Cilantro, one of my favorites. It’s a punch of flavor.
This is simply a combination of Red Potatoes, Lemon Zest, Butter, Cilantro, Salt, and freshly ground Pepper. Toss all together lightly, so not to mash. Sometimes I put them in a skillet to fry the outsides a bit, and other times I’ve made a soup out of it. Both ways it’s been delicious.
* I partially peel the Potatoes, mostly to cut off the weird parts. If I have a perfect Red Potato, I usually don’t peel it at all — Mostly because I just don’t find it aPEELing. Sorry.
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