Roasted Dill and Garlic Red Potatoes

Posted by Jimmy | | Posted on 11:35 AM

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Photo taken from http://www.foodchannel.com
One of my favorite side dishes is roasted dill and garlic red potatoes.  I know many places have this side dish (like Boston Market) but it just tastes so much better when you cook it the way you want it.  I had this side dish for my Christmas party and it was the first one to go!  I really should have made more.

Red potatoes have less starch content than big russet or Idaho potatoes so they're perfect for roasting.  Tip: If a potato says it's "waxy" means less starch content.  Waxy potatoes are great for roasting and making potato salads as they will not break apart so easily after they're cooked.  I found this great website that explains a little bit about different potatoes and their properties.  Check it out http://www.foodsubs.com/Potatoes.html

Here is my recipe:

2 lbs of New Red Potatoes cut into halves or quarters depending on how large the potatoes are
1/2 cup of chopped dill
1/4 cup of onions
2 tbsp of garlic
3 Tbsp Butter
Olive Oil
Salt and Pepper to taste

Directions: Prep the potatoes and season them with salt and pepper and coat with olive oil.  Roast in the oven at 400 degrees for 45 minutes or until fork tender.  In a saute pan melt the butter on medium-high heat when the butter is fully melted, add the garlic onions and dill and saute until the dill is wilted, do not overcook the dill, it should still have a bright green color.   Toss the potatoes and the dill mixture together and serve.   It is a delicious accompaniment to any meat or fish dish! 

Enjoy!
-Jimmy

In the land of Brussels...

Posted by Jimmy | | Posted on 10:25 AM

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Photo taken from http://bebetterblog.tumblr.com/
Sprouts!!  


When it comes to veggies, I like to keep it simple K-I-S-S.  Asian style stir fry!   Some people like to add some kinda cured/salty/smoked pork product to help with the veggie, but I find that it just a way to mask the true flavors of the vegetables.   Truly, if you enjoy eating something you want the properties of whatever it is to shine. You never want to over complicate good food. 

In the case of Brussels sprouts, I find the mild bitterness and sweetness of the sprouts refreshing when paired with a strong gamey flavor of lamb.  To me, it's a perfect combination.   Combine that with a glass of Cabernet Sauvignon and it's heavenly.  It was a big hit at my Christmas party.  Here's my recipe for simple sprouts!

Brussel Sprouts, Halved
Chopped Garlic
Olive Oil
Kosher or Sea Salt


Directions:  heat a pot of water to boil and add some salt.  Blanche the sprouts for 1 minute.  While the sprouts are blanching, heat up 1 table spoon of olive oil on high heat in a saute pan.  When the oil is hot toss a table spoon of garlic like you would stir-fry.   Scoop out the sprouts with a net or a slotted spoon and add to the saute pan.  Add salt to taste and stir fry until you get slight caramelizing on the sprouts.   If you have a lot of sprouts make sure you stir fry in batches.   Crowding the pan will make caramelizing the sprouts difficult.  I would say at most half a pound of sprouts per batch.

The texture should still be slightly al dente in the middle and soft on the outside.  

Enjoy and stay cooking!

-Jimmy

Pictures of Christmas Food!

Posted by Jimmy | | Posted on 2:35 PM

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My buddies Teshun and Jane Chan got me started on a tradition of having Lamb on special holidays like Christmas and Easter.   This year I made some lamb and seafood with the fixins!!   Enjoy the pictures!

                                                                                                                 


                                                          

                                                                                                  
What you are seeing from Left to right:   Roasted rosemary garlic leg of lamb with mushroom buerre rouge (Not pictured), oyster cornbread dressing, orange honey glazed carrots with a splash of brandy, seared sea scallops, chili lemon shrimp, boiled dungeness crab, Brussels sprouts sauteed with garlic and olive oil and roasted dill red potatoes.

I love holiday meals.  I love cooking for people and having people enjoy what I've created even more so than eating itself.   It just brings me such joy that i can bless others with a skill that God has given me.  Maybe one day I can cook for you? ;-)

Merry Cooking!
-Jimmy

It's a Seafood (and Lamb) Christmas!!

Posted by Jimmy | | Posted on 11:29 PM

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Menu for Sunday:
Rosemary Roasted Leg of Lamb with Mushroom Burre Rouge.
Chili-Lemon Shrimp Saute
Seared Sea Scallops in a white wine garlic sauce
Boiled Dungeness Crab (delicious as is!)
Oyster Cornbread Dressing
Roasted Garlic-Dill New Potatoes
Brussels Sprouts sauteed in Garlic and Olive Oil
Honey-Orange Glazed Baby Carrots.
and …. White rice …. I’m so asian!  Haha

And Pupusas courtesy of our local salvadorean!

Hopefully I'll have pictures soon!

-Jimmy


Polish Christmas Ring!

Posted by Jimmy | Posted in , , , | Posted on 11:10 AM

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Growing up in NY I got to live in many different places.  One of the places I found myself living (Before I moved to California) was in Melville, NY.  I stayed with the pastor of my church  Pastor Alan and Laurie Warren.  It really was an amazing time as I learned a lot from them.  Not as much as I should have but I still learned.

One of the traditions that the Warrens liked to do was making Polish Christmas Rings.  The week before Christmas Pastor Al would prepare the dough by hand and roll up the Christmas rings to share with close friends and family around him.  It was always a treat to be able to share in a family tradition.  He's been making it for 35 years and the recipe has been passed down and shared from generations.

This year I desired to share in the tradition and since they consider me an "adopted" son, they were happy to share the recipe with me.  Sorry guys I'm not allowed to publicly post the recipe.  I will tell you that it's a pastry dough made with sour cream filled with brown sugar and nuts and topped with a cream cheese frosting.  It is delicious and this is the season to be sharing and giving.  Fresh baked goods make great holiday gifts and is always appreciated. 

What are some of your family traditions?  Have you blessed anyone with your gift of baking?  I'd love to hear any of your stories!

Acts 20:35

New International Version (NIV)
35 In everything I did, I showed you that by this kind of hard work we must help the weak, remembering the words the Lord Jesus himself said: ‘It is more blessed to give than to receive.’

Stay Cooking!
-Jimmy