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Patatas A La Importancia

Patatas A La Importancia

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Yield: 4 Servings

Spain on a Fork

Spain
The name Patatas a la Importancia translates to Important Potatoes. The reason for this kind of a weird name? The potatoes are treated like a main ingredient here. Really taking this potato dish to the next level in deliciousness.

  • ⅓cup extra virgin olive oil
  • 2medium sized Yukon gold potatoes
  • 2cage-free organic eggs
  • ¼cup AP flour
  • ½onion finely diced
  • 3cloves garlic finely minced
  • 1TBS corn starch
  • ½tsp sweet smoked Spanish paprika
  • ½cup white wine
  • 3cups vegetable broth
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Slice 2 Yukon gold potatoes into rounds that are a ¼ inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a ¼ cup of AP flour, season with sea salt & black pepper and mix.

To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash.

Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done.

Using the same pan with the same heat, add in ½ finely diced onion and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 TBS of corn starch and a generous ½ tsp of sweet smoked paprika, mix until well combined, then add in ½ cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while.

After about 25 minutes and almost all the broth has been incorporated into the potatoes and they are fully cooked through, remove from the heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

Potato Galette

Potato Galette

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Yield: 4 Servings

Harold McGee / NY Times

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin and dry them well before assembling the dish. This will ensure full crispiness.

  • 2lb (about 3 medium) potatoes, peeled and sliced very thinly
  • 1TBS olive oil, or as needed
  • freshly ground nutmeg
  • freshly ground black pepper
  • 1TBS minced fresh parsley
  • 1TBS minced garlic
  • salt
  • fresh thyme leaves for garnish (optional, if not using persillade)

Pat potatoes dry if very starchy or moist.

In a sauté pan large enough to fit potato slices in just two layers, spread 1 TBS oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.

Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.

Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.

Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes.

Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl.

To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Pork Marsala with Mushrooms

Pork Marsala with Mushrooms

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Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

  • 6boneless pork chops (about 2 lb)
  • Kosher salt and freshly ground black pepper
  • ½cup AP flour
  • 2TBS olive oil
  • 4TBS salted butter
  • 1lb white button mushrooms, quartered
  • 1cup Marsala wine
  • 1cup beef broth, plus more as needed
  • 2tsp cornstarch
  • ½cup heavy cream
  • buttered egg noodles, for serving, recipe follows
  • chopped fresh parsley, for topping

Buttered egg noodles:

  • 12oz egg noodles
  • Kosher salt and freshly ground black pepper
  • 2TBS salted butter
  • 2TBS chopped fresh parsley


Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Pork Marsala

Pork Marsala

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with Mushroom Sauce and Spinach

Yield: 4

Food Network

Don’t worry, still includes mushrooms.

Gayle wasn’t impressed. Not enough Marsala taste. Didn’t think the spinach paired well,.

  • 1½lb boneless pork loin roast, trimmed
  • Kosher salt and freshly ground pepper
  • 3TBS AP flour
  • 2TBS extra-virgin olive oil
  • 1½lb white mushrooms, quartered
  • ⅔cup low-sodium chicken broth
  • ½cup dry marsala wine
  • ⅓cup heavy cream
  • 4tsp fresh lemon juice
  • ½cup fresh parsley leaves
  • 1lb baby spinach

Preheat the oven to 375°F.

Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper, sprinkle with 2 TBS flour. Heat 1 TBS olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140°F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ tsp salt to the skillet and cook until golden-brown, about 8 minutes. Add the remaining 1 TBS flour and cook, stirring, 1 minute. Add the broth and Marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 TBS olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 tsp lemon juice and season with salt and pepper.

Slice the pork.

Serve with mushroom sauce and spinach.

Steak Au Poivre

Steak Au Poivre

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Yield: 4 Servings

Jean-Pierre

So, what exactly is Steak Au Poivre? Well, it’s a classic French dish that translates to “pepper steak”, and it’s all about the flavors. The key to nailing this recipe is using the best quality steak you can get your hands on. Today we are making it with a tender and juicy strip steak. If you want something fancier, kick it up a notch and make a Filet au Poivre or a Peppercorn Fillet Mignon. And if you aren’t a huge steak fan you can even make Chicken Au Poivre. How ever you make it you are going to love it. It is simply amazing!

  • 1TBS olive oil
  • 2TBS cracked black pepper
  • 2filet mignon 8 oz each, or strip steaks
  • ¼cup cognac
  • 1cup rich veal or beef stock
  • ¼cup heavy whipping cream
  • 1TBS green peppercorns without the brine
  • 2TBS (at least) sweet butter

Preheat Oven to 500ºF.

Cook the steaks:

Cover the steak generously with cracked black pepper.

In an oven proof sauté pan, heat 1 TBS olive oil. When hot add the steaks and cook on the stove top until golden-brown on one side at least 3- to 4-minutes. DO NOT TOUCH THEM. Flip steaks over and put in a PREHEATED Oven. For medium rare you should reach an internal temperature of about 125ºF to 130ºF.

Remove steaks from frying pan and let them rest while you make the pan sauce. Leave a folded towel over the pan handle. IT’S VERY HOT!

Pan sauce:

Carefully deglaze the pan with several TBS of cognac. Be careful if you are going to flambé the fumes may create a huge flame. Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat off and add as much butter as you wish!

Spoon sauce over steak and serve immediately.

Liver with Bacon and Onions

Liver with Bacon and Onions

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Yield: 4

Epicurious

The mashed sweet potatoes with sage butter are a great side dish for calf’s liver. We recommend asking the butcher for the freshest calf liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

  • 1lb calf’s liver (½ inch thick), cut into 4 pieces
  • 1cup whole milk
  • 8bacon slices, halved crosswise
  • 3medium onions, halved lengthwise, then cut lengthwise into ¼-inch slices
  • ½cup AP flour
  • 1tsp salt
  • ½tsp black pepper

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2½ TBS fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden-brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1½ TBS reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Beef Braciole

Beef Braciole

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Yield: 4 Servings

adapted from Billy Parisi

First off, it’s pronounced bra-jahl not brack-e-ole, just wanted to be clear there. Beef Braciole is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
This is seriously so dang good. I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true!
Prep: 25 Cook: 1 hour 15

  • 128- oz cans of San Marzano Tomatoes
  • 1lb beef top sirloin
  • ½cup breadcrumbs
  • ½cup grated parmesan cheese
  • 2TBS minced fresh parsley
  • 2finely minced cloves garlic
  • 2-3TBS olive oil
  • sea salt and cracked pepper to taste
  • ¼cup white wine

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.

Next, slice the sirloin into 6 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set it aside.

In a medium-size bowl mix breadcrumbs, cheese, parsley, garlic, 2 TBS olive oil and salt and pepper until combined.

Add a small amount of the breadcrumb mixture to the center of each pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.

Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a toothpick.

Next, add 1-2 TBS olive oil to a large pan over medium-high heat and sear the beef on all sides until golden-brown, about 2 to 3 minutes per side.

Add in white wine and cook for 2-3 minutes.

Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.

Remove the butcher’s twine, slice, and serve.

Chef notes:

You can get creative with this braciole recipe and use pounded out pork or chicken instead of beef.

You can use strip loin as well.

Make sure the oil is lightly smoking over medium-high heat before adding in the beef to sear.

Shrimp Parmigiana

Shrimp Parmigiana

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Yield: 4

Brooklyn Brothers

The Brooklyn Brothers show you how to make shrimp Parmigiana right at home. This easy Shrimp Parm recipe is great for your Christmas Eve dinner or anytime. Jumbo fried shrimp smothered in tomato sauce and creamy mozzarella cheese will truly satisfy your taste buds. This easy Shrimp Parmigiana is great on a hero or a side of pasta. Shrimp Parmesan has been a favorite at our restaurants for decades and will be yours also.

  • 2lbs 13-15 shrimp, tails removed, butterflied

For flour:

  • 2cups AP flour
  • ½tsp salt
  • ¼tsp pepper

For egg wash:

  • 7eggs beaten
  • ½tsp salt
  • ¼tsp pepper
  • 1TBS parsley, minced
  • ½tsp granulated garlic
  • ¼cup parmesan cheese

For crumbs:

  • 4cups breadcrumbs, Italian

Assembly:

  • tomato sauce
  • 8oz shredded mozzarella & provolone


Prep:

Set up breading station.

In first position, mix 2 cups flour with ½ tsp salt and ¼ tsp pepper.

Second is egg wash. Mix 7 eggs, ½ tsp salt, ¼ tsp pepper, 1 TBS parsley, minced, ½ tsp granulated garlic, ¼ cup parmesan cheese.

Third is breading. Pour 4 cups of Italian breadcrumbs.

Coat shrimp:
Toss shrimp in flour mixture. Coat in egg wash, then press into breadcrumbs to coat well. Set aside to dish.

Cook shrimp:
Heat a pan and add olive oil (about ½-inch) and heat to 300°F.
Fry shrimp in batches. Set them aside on paper towels to drain.

Assembly:
Preheat oven to 450°F.
On a half sheet pan pour 8 circles of tomato sauce, 3–4-inch diameter.
Top each circle with two fried shrimp.
Top shrimp with additional sauce.
Sprinkle with grated parmesan and top with mozzarella & provolone blend.
Bake for 15 minutes in a 450°F oven.
Sprinkle with parsley.
Serve with pasta.

Chicken Madeira

Chicken Madeira

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Yield: 2

Jean-Pierre

Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.

For the chicken:

  • 1lb chicken breast, sliced horizontally into 2 thinner cutlets
  • salt and pepper, to taste
  • 2TBS clarified butter, or garlic olive oil for frying
  • mozzarella cheese sliced, for topping
  • ½cup beef stock
  • 1bunch asparagus ends trimmed and peeled and poached until cooked through

For the sauce:

  • 1TBS clarified butter or extra virgin olive oil
  • 1large shallot, finely chopped
  • 8oz baby Bella mushrooms, sliced
  • 1TBS garlic, minced
  • 2tsp freshly chopped tarragon or thyme
  • 4oz madeira wine
  • 8oz beef stock
  • salt and pepper, to taste
  • 1TBS corn starch diluted into 2 TBS water optional
  • 1TBS parsley, chopped, for finishing
  • 1TBS butter, to enrich the sauce


Prepare the chicken:

Preheat the oven to 375°F.

Season the chicken cutlets with salt and pepper.

In a frying pan, heat clarified butter over medium heat. Add chicken, and fry until golden-brown on one side, flip on other side, top with mozzarella cheese.

Add the asparagus and ½ cup beef stock to the pan and finish in oven until cheese is melted and bubbly. It should not take more than 10 to 15 minutes.

Prepare the sauce:

In a reduction pan, heat the olive oil, and sauté shallots until light golden-brown. Add mushrooms, season with salt and pepper to help release the water. and cook them until their moisture evaporates.

Stir in garlic and tarragon and cook until fragrant.

Deglaze with ½ cup Madeira wine, and 1 cup beef stock and simmer to desired thickness.

If the sauce is too thin, you may use a little corn starch diluted in water to bring to the consistency you like.

Finish with parsley and swirl in butter off the heat for a glossy sauce.

Cook the asparagus:

Blanch asparagus in boiling water until tender, then shock in ice water to stop the cooking process. This method preserves the bright green color and ensures the asparagus is tender yet crisp.

Assemble the dish:

Place a generous serving of mashed potatoes on each plate. Arrange chicken cutlets on top or beside the potatoes. Ladle the Madeira mushroom sauce over the chicken. Serve asparagus alongside the chicken and potatoes.

Foil Packet Shrimp Boil

Foil Packet Shrimp Boil

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Yield: 4 Servings

Adapted from King Soopers Flyer

These might be good.

For the Foil Packets:

  • 2ears corn, halved
  • 12fingerling potatoes sliced into ¼-inch rounds
  • 13oz cooked andouille sausage, sliced into ¼-inch rounds
  • 1medium zucchini sliced into ¼-inch rounds
  • 1large red onion, sliced into ¼-inch rings
  • 18-20large shrimp peeled and deveined, with the tails on (raw, uncooked)
  • 4TBS butter
  • 1tsp Cajun or Old Bay or creole seasoning
  • 1lemon sliced into thin wedges
  • kosher salt
  • ground black pepper

Heat grill, boiler, oven (425°F), campfire, etc.

Prep 4 sheets of foil about 18 inches long. Spray with cooking spray.

Divide corn, potatoes, sausage, zucchini, onion, and shrimp evenly among each.

Season with salt and pepper and add 1 TBS butter and sprinkle ¼ tsp seasoning to each.

Fold up foil to enclose ingredients in packets.

Cook seam side up for 15 minutes. Shrimp should reach 145°F.

Serve with lemon wedges.