Tag Archives: side

Feta dip

Makes 1-1/2 cups

  1. 8oz feta
  2. 3oz cream cheese
  3. 2tb lemon juice
  4. 1 clove garlic
  5. 1/3 cup extra-virgin olive oil
  6. 1/2tsp smoked paprika
  7. 1/2tsp red pepper flakes
  8. 1/4tsp pepper
  9. 2tb fresh herb
  10. 2tb peppers
  • Process 1-2. Add remaining ingredients and process. Serve, preferably chilled.

Pork chops roasted with with potatoes and artichokes with balsamic pan sauce

Serves 2

  1. 2 1lb bone-in pork chops
  2. 1/2tsp cumin
  3. 1/2tsp salt
  4. 1/2tsp pepper
  5. 9oz artichoke hearts
  6. 8oz baby new potatoes, halved
  7. 3 cloves garlic
  8. 2-1/2 cups broth
  9. 4 sprigs thyme
  10. 2tb balsamic vinegar
  11. 2tb butter
  12. 1tb chives
  • Season pork with 2-4, sear on each side and set aside.
  • Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
  • Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.

Cheesy mashed potato cakes

Serves 4-6

  1. 2-1/2lb peeled russet potatoes, halved and cut into 1/4in pieces
  2. 1oz parmesan OR 1 cup cheddar
  3. 4tb chives OR 2 scallions
  4. 2 eggs + 1 yolk
  5. 2 cups panko
  6. 1 cup vegetable oil
  • Cover potatoes by 1in, bring to a boil and simmer for 10 minutes. Drain, return to pot off-heat and dry for 5 minutes.
  • Transfer to bowl, mash with 2-3 and yolk and chill for 1 hour.
  • Beat eggs and set aside. Form potatoes into 8 1/2 cup patties and flatten to 3in. Dredge in eggs, dredge in panko and set aside for 5 minutes.
  • In 2 batches, fry in 1/2 cup oil in a 12in skillet for 3 minutes per side, using 2 spatulas to flip. Serve.

Shredded beef tacos with vinegar slaw

Serves 6-8

  1. 1-1/2 cups cider vinegar
  2. 1 bottle lager
  3. 4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
  4. 2tb chipotle in adobo sauce
  5. 6 cloves garlic, crushed
  6. 3 bay leaves
  7. 2tsp cumin
  8. 2tsp dried oregano
  9. 1/2tsp cloves
  10. 1/2tsp cinnamon
  11. 1 onion, cut into 1/2in slices
  12. 3lb boneless short ribs, cut into 2in pieces
  13. 1/2 cup water
  14. 1tb sugar
  15. Half a head or 6 cups shredded green cabbage
  16. 1 red onion, thinly sliced
  17. 1 carrot, shredded
  18. 1 jalapeno, minced
  19. 1 cup cilantro
  20. 18 6in tortillas
  21. 4oz queso fresco
  22. 4 limes, cut into wedges
  • Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
  • Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
  • Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.

Steamed leeks with bacon-mustard sauce and hard-boiled eggs

Serves 4

  1. 2 eggs
  2. 8 4oz leeks, cut down the middle up to the root end, swished in water until clean and dried
  3. 8oz bacon
  4. 1tb red wine vinegar
  5. 1tb dijion
  6. 3tb vegetable oil
  7. 2tb olive oil
  8. 2tb parsley
  • Add a few inches of water to a pot with a steamer basket and bring to a boil. Add 1-2, cover and cook for 12 minutes. Add eggs to ice bath and set aside; if a knife slides easily near root end of leeks, set aside on paper towels to dry, or continue steaming uncovered for a few more minutes.
  • Meanwhile, cook bacon and set aside to cool. Mix 4-5 and whisk in 6-7. Chop bacon into pea-sized pieces and add 2/3 to mixture along with half of parsley. Set aside.
  • Peel eggs under running water and finely chop. Slice roots off of leeks and top with eggs, mustard mixture and remaining bacon and parsley.



Mexican rice

Serves 6-8

  1. 2 tomatoes, cored
  2. 1 onion
  3. 3 jalapenos, de-seeded
  4. 4 cloves garlic
  5. 1tb chipotle in adobo sauce
  6. 1/3 cup oil
  7. 2 cups long-grain white rice, rinsed and dried
  8. 1/2 cup cilantro
  9. Juice from 1 lime
  • Process 1-2 and measure; discard any excess over 2 cups. Process with 3-5 and set aside.
  • Heat oil in a dutch oven on med-high and cook rice for 6-8 minutes. Add vegetable mixture, bring to a boil, cover and add to the middle of a 350 degree oven for 30-35 minutes, stirring once after 15 minutes. Mix in 8-9 and serve.