Posted on 03/01/2018 5:13:10 PM PST by Jamestown1630
This week: Spuds, again! And a special message.
-JT
A Month! We’ll starve!
Thank God for the spuds I say.
Trying to come up with a max meal for the guys (dad, bro’s, uncle) - I think they’re getting a bit tired of my bean soup, although they love it.
Aint east cooking for a crowd every night.
We aint picky.
Meatball subs tonight at the VFW $3
thanks for all youve done, JT. Youve done an awesome job and i never wouldve known you were technologically challenged if you didnt say it! ;)
You have no idea....despite my husband’s and Liz’s many efforts to help ;-)
Lady Bender made a pot of Au Graten potatoes earlier this week and we finished it up last night. Tonight we’re having Dungeness crab fresh out of the Pacific Ocean for the sixth time this season...
They love it
Southwest Potato Fritters / Avocado Crema / Omni Dallas Hotel at Park West
This is the hotel's spectacular way of serving the little morsels.
DO-AHEAD Blender smooth 8 large peeled potatoes boiled fork-tender, cup h/cream, ¼ cup butter. Mix in tb ea ground cumin, gar/onion powder, 2 oz minced chipotles in adobo; chill for use later.
FRITTERS Combine/blend well 4 lb cooled potatoes, 6 oz cooked crumbled bacon, 4 oz shredded sharp Cheddar, 2 oz minced cilantro, 2 eggs. Scoop out--shape inch balls. Roll in 4 c Panko. Dry 10 min.
FINAL Batch-Fry golden 2-3 min in 4 c 350 deg canola oil; drain.
SERVE drizzled w/ Avocado Crema.
CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar; add tb water to thin out. S/p.
Wow, sounds great.
Okay. So now I’ll have to figure out how to make twenty or more of them.
Just keep adding in the ing-—the recipe is very forgiving.
An interesting thing I’ve recently learned about potatoes is that, cooked and eaten cold, they are what is called a ‘resistant starch’. That’s good for me to know, because I LOVE potato salad!
https://www.marksdailyapple.com/the-definitive-guide-to-resistant-starch/
I’m pretty happy with hash browns, eggs over easy, toast and some Tx Pete.
Put the crème in the café, one sugar please...
Come on, you were a great student.......most of the time (smirk).
Guy’s not so much. They’ll eat, grin at me and keep chomping. I always like to come up with something different.
Sounds good to me.....BTW what’s Tx Pete?
Nothing real special tonight...just took the pork chops off the grill...smoked with hickory of course...indirect heat. The wife is making real mac & cheese and the southern pinkeye peas from the garden are on the stovetop. Iced tea sweetened with raw sugar and we’ll be ready to pig!
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