Posts Tagged potatoes
Another amazing Indian food here, this time made in a slow cooker. I have to tell you that I think a slow cooker (or crock pot or whatever you want to call it) is an essential kitchen item, and I have just posted this in my Kitchen Essentials section.
Vindaloo, whether it be with lamb, pork, chicken or beef, is one of the hottest dishes in all of Indian cooking. Not only does this recipe call for cayenne pepper, but it also calls for six Chipotle chili peppers. These are essentially Jalapenos that have been smoked. This dish is not for the weak willed, but it is so delicious. It should be served over Basmati rice.
For those who may not have an adventurous palate where “heat” is concerned, I am also providing a recipe at the end for a yogurt sauce that can be used to “cool” the dish when serving. The combination of the rice and the yogurt sauce should make it tolerable for even the weakest palate.
1 boneless leg of lamb, 4-5 lbs, trimmed of fat and cut in bite-sized pieces
3 medium red potatoes, washed and cut in bite-sized pieces
4 tbsp olive oil, divided
2 large Vidalia onions, chopped and divided
1.5 cups of frozen petite peas, defrosted
10 garlic cloves, crushed
6 Chipotle chili peppers, reconstituted and scraped (see Directions)
2 tbsp paprika
1 tbsp cumin
1 tbsp cardamom
1 tsp cayenne pepper
1 cup low-sodium beef broth
1 14.5-oz can diced tomatoes
2 bay leaves
2 tsp ginger paste
1 tsp cinnamon
1 tsp turmeric
1 tsp Kosher salt
2 tbsp red wine vinegar
1 tsp sugar
1/2 cup chopped, fresh cilantro
1 tbsp cornstarch plus 1 tbsp water
1 cup plain Greek yogurt
1 cucumber, peeled, trimmed and seeds removed
Kosher salt and fresh-ground pepper (to taste; for the yogurt-cucumber sauce)
The first order of business is to prepare the Chipotle chili peppers. Reconstitute the peppers by soaking them in boiling water for 30 minutes. Once they have cooled, cut them open and scrape the chili meat from the skin and set aside.
In a food processor, take half the onion, the garlic, the Chipotle chili peppers, the cinnamon, cardamom, turmeric, cayenne, cumin, paprika, ginger paste and two tablespoons of the olive oil and pureé into a paste. Put it into a bowl and add the lamb pieces. Stir to coat the lamb thoroughly and place in the refrigerator overnight.
The next day heat the balance of the oil in a skillet over medium-high heat. Brown the marinated lamb. You may need to do this in batches, but you do not need to cook the lamb through. Place in a slow cooker along with the beef broth, the salt, the sugar, the tomatoes, the potatoes, and the bay leaves. Cook on low for about 6-8 hours. About 30 minutes before the vindaloo is done, add the peas, then mix the tablespoon of cornstarch and the tablespoon of water and add it to the slow cooker. Stir thoroughly. The cornstarch-water mix will help to thicken the stew.
Serve over Basmati rice and garnish with cilantro.
Turning Down the Heat
Yogurt is a great way to temper the heat of this dish. Take the cup of plain Greek yogurt and the cucumber and put it in a food processor. Pureé until smooth and add salt and pepper to taste. Put in bowl and refrigerate until you serve the Lamb Vindaloo.
This is one of those great side dishes that go with poultry, beef, pork or lamb. Doesn’t matter what you’re serving. I always make this at Thanksgiving, instead of opting to just throw the potatoes and onions in with the bird.
I love using a variety of baby potatoes, making this with Yukon gold, red, and purple potatoes. In some supermarkets (like mine), you can actually buy a variety bag of baby potatoes with all of these spuds included. Of course, you can also make this dish with the more traditional big potatoes. You just have to make sure to cut them into smaller pieces.
You can use either red onions or Vidalia for this recipe. Don’t chop them small. You want the onions to be more or less the same size as the potatoes.
1.5 lbs baby potato variety, cut in half
1 large Vidalia or Bermuda onion, cut in larger pieces
1/8 cup olive oil
1 tsp Kosher salt
1 tbsp coarse-ground black pepper
3 tbsp minced garlic
2 tbsp finely chopped fresh rosemary leaves
2 tbsp fresh thyme, removed from stems
Cut the baby potatoes in half (in quarters of some are a bit bigger), and cut the onion into pieces that are about the same size as the potatoes. Put everything into a big bowl and stir, making sure the potatoes and onions are well coated.
Preheat the oven to 400 degrees. Place the potatoes and onions on a roasting pan in a single sheet. Roast for at least an hour, turning once or twice to ensure that the potatoes are roasted evenly. I often put the broiler on at the end for a few minutes to make the potatoes and onions extra crispy. Just be sure to keep your eye on the roasting pan if you do this.
Remove from the oven and adjust seasonings if necessary.
Here’s another recipe from my cohort, Bill. Fish cakes are a nice. tasty change from the everyday dinner, and are relatively easy to make. This recipe incorporates cod, potatoes, bread crumbs and Old Bay Seasoning.
They go well with a simple salad (or a tomato salad), and a nice glass of Chardonnay or Pinot Grigio.
1 lb cod
2.5 lbs potatoes
1 cup Italian seasoned bread crumbs
1 medium Vidalia onion, diced
2 eggs, beaten
3 tbsp Old Bay Seasoning
1/4 cup Canola oil
Peel, boil and mash the potatoes. Set aside and allow to cool.
Poach the cod in a small amount of water until it becomes flaky, about 5-7 minutes. Be careful not to overcook. Remove from the pan and mash with a fork. Allow it to cool.
In a bowl, mix the onion, bread crumbs and beaten eggs. Add the cooled potatoes and cod. Mix thoroughly. The consistency should be like meatloaf. Add the Old Bay seasoning and mix it in using your hands. Please feel free to add more Old Bay if you think it’s necessary.
Add the Canola oil to a skillet and heat to medium-high. Place the fish cakes in the oil and cook on both sides to a crispy golden brown.
Serve with a fresh spicy salsa or tartar sauce. Or both!
It’s a feast like no other. Mudbugs and all the fixins. You can buy crawfish fresh (they can be mail ordered) or frozen. If you buy them fresh, however, they require a lot of cleaning. (That’s why they’re called mudbugs.) This is essentially the Cajun version of a New England Clam Boil (a recipe I promise to include on this blog at a later date; right now we’re celebrating Mardi Gras).
For this crustacean feast, you’ll need about a 40-quart pot. Amazon sells a really nice 44-qt version with a strainer insert. Ironically, it’s called the Bayou Classic! That’s what I call built-in convenience!
Be sure to have plenty of Tabasco on hand, as well as a nice Cajun Aioli for dipping (recipe follows).
10 lbs crawfish
1-1/2 lbs small Red Bliss potatoes (cut in half if they are larger than 2″)
1-1/2 lbs small Yukon Gold potatoes (cut in half if they are larger than 2″)
8-10 ears of corn, halved
1-1/2 lb andouille sausage, cut into 1″ pieces
3 onions, quartered
3 lemons, halved
2 heads of garlic, unpeeled but separated
5 gallons of water
5 tbsp Kosher salt
4 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp onion powder
2 tbsp dried thyme
1 tbsp dried oregano
1 tbsp Old Bay Seasoning
1 tbsp dried mustard
1 tbsp coriander
1 tbsp dill weed
2 tbsp paprika
1 tbsp coarse ground black pepper
5 bay leaves
Put 5 gallons of water in your 40-quart pot. Then add all the spices. Cover and bring to a boil over high heat. This should take about 35-40 minutes.
If you’re using fresh crawfish, this is the time to clean them. Dump them into a large container and fill with water. Stir them around, then drain. Refill the container and stir them again. Put them into a colander in small batches and rinse them in cold water. Then return them to the large container and fill with water. Continue to repeat the process until the water is clear. This could take several repeat processes.
Once the water is boiling, add the garlic, lemon, onions, potatoes, corn and Andouille sausage. Cover and boil for 10-15 minutes.
Add the crawfish, and cook for an additional 3-5 minutes. Then, turn off the heat and allow the pan to sit for 10 minutes before draining.
Serve with Tabasco and Cajun Aioli for dipping.
This is an easy aioli, not the kind you have to use a food processor for. You can buy the creole seasoning pre-mixed.
3/4 cup mayonnaise
1/3 cup Thousand Island dressing
1 tbsp garlic paste
1/4 cup fresh, chopped cilantro
1 tbsp fresh lemon juice
1-1/2 tsp fresh lime juice
3 tbsp Sriracha
2 tsp creole seasoning
Mix everything together in a bowl and chill until serving. Simple.