Mashed Potatoes

I know I know! It seems like everywhere I go they are either bleh or bombtastic!!! So after many many attempts, this is the best I have made!!!

Ingredients:

4-5 Russet potatoes
Milk
1/2 stick butter
2-3 spoon dollops Sour Cream
Garlic
Salt
Pepper

Directions:

Cut the potatoes in chunks all about the same size. (no more than about an inch) This ensures proper cooking. In a large pot, put the potatoes in and cover with water. Add the salt at this point in time. Cooking with the salt in there will minimize the salt added later.

Let boil till done. You know when you can easily pierce with a knife or fork and the potato falls off with ease. Drain. Mash completely or not if you prefer little potato chunks.

Add the butter along with the sour cream. Mix. Add the milk in SLOWLY!!! Keep going till the desired consistency. You can always add, you can’t take out!

Add the salt and pepper as needed.

Variations:

Add stuff in that you would think are interesting. Parmesean cheese is awesome, garlic is always good. Loaded mashed potatoes: add cooked bacon, chopped chives, and cheddar.

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Latin Lamb Burgers (Sorry Lambchop)

I found this on the local newpaper’s website and couldn’t find everything it asked for. So I just put my own little twist on there.
This goes best with some roasted red potatoes just with olive oil, salt, pepper and a touch of garlic powder on the top in the oven at 350-400ish…

Ingredients:

1lb ground Lamb
1 tsp Coriander seeds
Cayenne pepper (to taste)
1 Ancho pepper dried
1 Pasilla pepper dried
1 Mexican pepper dried (you can use something different if you would like)
Olive Oil
Cotjita Cheese
4 ciabatta rolls

Directions:

Latin Lamb Burger with Roasted Red Peppers

Latin Lamb Burger with Roasted Red Peppers

Toast coriander seeds in pan. Grind and mix in with lamb and cayenne pepper. (the best tool is your hands so don’t worry about getting in there) Just practice proper food handling please! Form into patties and allow to rest for a few minutes.

Put 3/4 c water in a sauce pan along with the peppers. Boil till there is about 1/3 the water left and the peppers are soft. Put them in a blender along with the olive oil slowly added to make a thick sauce.

Spread the sauce on the ciabatta cut in half.

Grill the bread till just toasted and grill the lamb to preferred doneness.

While the bread and patties are still hot off the grill, crumble the cheese on the top.

Enjoy!

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White Wine and Orange Juice Glaze

Nice, sweet glaze. Great on pork.

Ingredients:

1 cup white wine
1 cup pulp free orange juice
2 teaspoons ground ginger
1 teaspoon corn starch

Directions:

Butterflied Pork Center Loin Chop with White Wine and Orange Juice Glaze

Butterflied Pork Center Loin Chop with White Wine and Orange Juice Glaze

Simmer the white wine and orange juice in a small sauce pan on medium-low heat. Mix in ginger and reduce to 1/8 cup. Approximately 1 hour. Sift in corn starch as a thickener for the last few minutes.

Use:

Drizzle or brush the glaze on your protein. Works best with poerk.

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Fresh Cinnamon Mango/Habanero Chutney

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Rather simple recipe for a fresh habanero and mango chutney. Great on pork and most fish. Caution VERY spicy.

Ingredients:

2 cups diced Mangos (2 small)
1/2 cup chopped onion
2 Habaneros, finely chopped
1/2 cup brown sugar
1/2 cup red wine vinegar
1/2 cup dry red wine
1 tablespoon butter
1 tablespoon ground pepper
1 tablespoon kosher salt
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoons corn starch

Prep:

Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.

Directions:

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

In a medium saucepan over medium heat, melt the butter. Add the onions and habaneros. Saute for two minutes. Add the mango, salt, pepper, cinnamon  and paprika. Saute for an additional 2 minutes. Add vinegar, wine and brown sugar sugar and bring to a boil. Cook for an additional 10-12 minutes until wine and vinegar are almost completely reduced, stirring constantly. Add corn starch and mix until well blended. Remove from the heat and cool. Store in an airtight container.

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Tip: Which red wine to choose

Barbera  (Bar-ber-uh)
Barbera is often used as a blending grape. As a varietal it can exhibit
aromas of berries, plums, or cherries with hints of vanilla, toasty, or
smoky flavors.
Barbera is best served with tomato based pasta dishes.

Cabernet Sauvignon (Ca-burr-nay So-veen-yawn)
Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a
complex wine with cassis and blackberry flavors as well as hints of bell
pepper. To make these wines drinkable sooner they are often blended with
other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with
Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet
Franc as well, this Bordeaux style blend is called Meritage in the United
States.
Cabernet Sauvignon is the classic wine to serve with red meats.

Merlot (Mare-lo)
Merlot is softer tasting than Cabernet Sauvignon due to having less tannins.
It is a smooth, dry red wine. Merlot is often described as having the
flavors of boysenberry, black cherry, herbs, and mocha. <b>Merlot is best
with poultry and grilled meats, but these types of wines actually goes well
with most foods.

Pinot Noir (Pee-no Na-wahr)
Pinot Noir is a smooth silky red wine that is extremely fruity. It is
characterized with aromas and flavors of black cherry or rose petals along
with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for
their soft velvety texture. High in alcohol, they are full bodied but not
heavy. Pinot Noir is best served with grilled salmon, roast beef, lamb,
duck, and mushrooms.

Sangiovese (San-gee-oh-ve-zee)
Sangiovese is a medium bodied dry red wine with earthy aromas and berry,
plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the
main grape used to produce Italian Chiantis. Sangiovese goes especially
well with pasta and other Italian foods.

Syrah (Sah-ra)
Syrah is a hearty red wine noted for its complexity of aromas and flavors
including raspberry, plum, smoke, and white pepper. It is a dark red wine,
sometimes almost black in color. This wine is also called Shiraz.
Syrah is wonderful eaten with duck, wild game, steak, and beef.

Zinfandel (Zin-fan-del)
Zinfandel can be light to full bodied. It can be rich and spicy or lighter
and fruitier. Aromas and flavors that are typical include raspberry, jam,
black pepper, and licorice. Zinfandel tastes great with steaks, grilled
meats, and tomato based dishes.

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