Potatoes Lyonnaise

Potatoes Lyonnaise

Potatoes Lyonnaise are a Classically Delicious Side!

Potatoes Lyonnaise is an old-fashioned recipe for making ‘Left-Overs’….  Basically, you would use Potatoes from the prior night’s meal and cook them in lots of Butter and Onions until they resemble today’s Fried Potatoes!  Don’t get me wrong, they have taken an elegant presentation in a formal ‘Meat and Potatoes’ kind of meal, and by spiraling them in a skillet you get a beautiful dish that won’t last long….

To simulate being ‘Left-Over’ Potatoes, we will begin cooking them in the microwave.  Not just a time saver, this is actually the preferred method for Par-Cooking these Yukon Golds!  This recipe I lifted years ago from PBS’s, America’s Test Kitchen, and it just can’t be beat!

Watch ATK on PBS!

http://www.americastestkitchen.com

Serves 3 to 4 Adults as a Side Dish.

Potatoes Lyonnaise

Ingredients:

3  Tbsp                Butter, unsalted

1  Large               Onion, halved pole to pole and sliced 1/4 inch thick  (about 3 Cups)

3/4  tsp                Kosher Salt  (or 1/2 teaspoon table salt)

2  Tbsp                 Water

1 1/2  Pounds    Medium Yukon Gold Potatoes, peeled and sliced crosswise in to 1/4 inch rounds

1/4  tsp                Black Pepper, ground

1  Tbsp                 Fresh Parsley Leaves, minced

Yukon Gold Potatoes are the Star of this Popular French Side. . .

Procedure:

1.  Heat 1 Tablespoon Butter in a 12-inch heavy, non-stick skillet over Medium-High heat.  When foaming subsides, add Onion and 1/4 teaspoon Salt and stir to coat.  Cook, stirring occasionally, until Onion begins to soften, about 3 minutes.  Reduce heat to Medium and cook, covered, stirring occasionally, until Onions are light brown and soft, about 12 minutes longer.  About halfway through the cooking time, when the pan gets dry, Deglaze with Water.  Transfer to bowl and cover.  Do Not Wash Skillet.

2.  While Onions cook, Microwave 1 Tablespoon Butter on High Power in a large Microwave-Safe bowl until melted, about 45 seconds.  Add the Potatoes to the bowl and toss to coat with the melted Butter.  Microwave on High Power until Potatoes just start to turn tender, about 6 minutes, tossing halfway through cooking time.  Toss Potatoes again and set aside.

3.  Melt the remaining Tablespoon of Butter in the ‘now-empty’ skillet over Medium-High heat. When foaming subsides, add the Potatoes and shake the skillet to distribute evenly.  Cook, without stirring, until browned on the bottom, about 3 minutes.  (Don’t worry about over-browning the Potatoes, that’s what you want in this dish)  Using a spatula, stir the Potatoes carefully and continue to cook, stirring carefully every 2 – 3 minutes, until Potatoes are Well-Browned and Tender when pierced with the tip of a paring knife, usually 8 – 10 minutes more.  Sprinkle with the remaining Salt and Pepper.

4.  Add the Onions back to the skillet and combine together.  Cook until the Onions are heated through and the flavors have melded, 1 -2 minutes.  Transfer to a Large Plate, sprinkle with Parsley and Serve.

Serve from the skillet for a Family-Style meal!

4.  (Option #2 ~ My Choice)  Complete step #4 above up to the point of transferring to a Large Serving Plate.  Instead, place the skillet in to a pre-heated HOT oven, 475 Degrees (F), and let cook for an additional 15 minutes, or until it is bubbling along the sides (a cast iron skillet works fabulous here).  Remove from oven and let cool slightly to avoid burning yourself when transferring to a Serving Plate.  Place your Large Plate on top of the skillet, and using oven mitts, flip the skillet over on to the plate until the Potatoes Lyonnaise has released on to the serving area.  Once inverted on to the plate, sprinkle with the Parsley and Serve!  If using this last option, then carefully placing the Potatoes in a spiral fashion during step #3 will give you an awesome presentation.  The easiest method for this is to combine your Onions and Potatoes in a bowl and then Spiral Layer them in to the skillet, keeping in mind how it will look when served. You won’t be able to stir after this point, so make sure that they are fork tender and seasoned to your taste beforehand!

This is how My Potatoes Lyonnaise are served using Option #2 on step 4...

Enjoy this sensational recipe for 'Left-Overs' from JW8!

Enjoy serving Meat and Potatoes to guests!  Potatoes Lyonnaise with my Personal Twist from JW8!

HOT (Heath Oatmeal Toffee) Cookies

HOT COOKIES
~ Heath Oatmeal Toffee ~

HOT Cookies

Heath Toffee Bits Give These Cookies A Great Texture And Flavor!

These are wonderfully delicious cookies.  I make them for someone that doesn’t like Toffee, but they LOVE these cookies!  The ‘Bits’ blend right in and give them a sticky, soft texture with a sweet, delicious flavor….   If you also have someone that doesn’t like the Coconut, like I do, then splitting the batch in to two halves will allow you to make some of each…  This makes a LOT OF COOKIES…..

Ingredients:

1  Cup              Butter or Margarine, softened  (2 sticks)

2                        Eggs

2  Cups            Light Brown Sugar, packed

2  tsp                Vanilla

1 3/4  Cups     All-Purpose Flour

1  tsp                Baking Soda

1  tsp                Cinnamon, ground

1/2  tsp            Salt

3  Cups            Quick Oats

1 1/3  Cups     Toffee Bits  (8 oz. pkg. Heath Bits ‘O Brickle)

1  Cup               Coconut,  sweetened  (optional)

Preparation:

Heat Oven to 375 Degrees (F)

Lightly grease a cookie sheet  (I use two)

Beat Butter, Eggs, Brown Sugar and Vanilla in a Very Large Bowl until well blended.  Add Flour, Baking Soda, Cinnamon and Salt; beat until blended.

Stir in Oats, Toffee Bits and Coconut with a Large Spoon.

Drop the dough by rounded teaspoons about 2 inches apart on to a prepared baking sheet.

BAKE  8 to 10  minutes or until edges are lightly browned.

Cool 1 minute, remove to wire wrack (important)…   Cool Completely!

Makes 4 – 5 Dozen Cookies.

These cookies go fast, so enjoy one while they’re still around….

Your New Favorite Cookies!!!

Here is a great standard Cookie Recipe from JW8!  I also love to add Dark Chocolate Pieces to these cookies and they turn out fantastic…

Neiman Marcus Chocolate Chip Cookies

The Famous Neiman Marcus Cookie Recipe

With Neiman’s being based out of Dallas, we have all grown up hearing this story:  Who knows if there is any truth to it or not, but ask anyone and somehow it happened to someone in their very own family!

A lady, while visiting New York, stopped in to Neiman Marcus and visited the Cafe’ where she enjoyed Tea and a Chocolate Chip Cookie.  She enjoyed it so much that she asked for the recipe.  The waiter told her that the cost would be two fifty, and she happily agreed to the price (assuming that it was $2.50).  Later, when she received her charge receipt she realized that Neiman’s charged her $250.00 for the recipe!  She vowed to get even for the rediculous price by giving it away to anyone that wanted it for FREE!!!

The Famous Neiman Marcus Cookie Recipe

Well, there’s the story, but honestly it is a very BASIC cookie recipe!  Who Knows Where The Truth Lies???   But here it is:

Neiman Marcus' Chocolate Cookies...

Ingredients:

This Recipe makes 112 Cookies, so it is usually halved:

2  Cups          Butter

24  Ounces   Chocolate Chips

4  Cups           Flour

2  Cups           Brown Sugar

2  tsp               Baking Soda

1  tsp               Salt

2  Cups           Sugar

1  (8 Ounce)  Chocolate Bar (Hershey’s), grated

5  Cups           Oatmeal

4                        Eggs

2  tsp                Baking Powder

2  tsp                Vanilla

3  Cups            Chopped Walnuts  (Or Use Texas Pecans Honey)

Let’s Make NM Cookies:

Using a blender or food processor, pulverize the oatmeal in to a very fine powder.  The idea here is not to make Oatmeal Cookies, but rather to hide the texture in a fine Chocolate Chip Cookie!

Using a mixer, cream the butter with both sugars.  Add the Eggs and Vanilla.

Mix the creamed mixture with the Flour, Oatmeal, Salt, Baking Powder and Soda.

Add the Chocolate Chips, grated Chocolate Bar and Nuts.

Roll in to balls and place two inches apart on a cookie sheet.

Bake at 375 Degrees (F) for 10 minutes.

Enjoy and Share this great recipe!  Have a Wonderful Holiday Season from JW8…

Hot Peppered ‘Killer’ Candied Pecans (Walnuts)

Hot Peppered ‘Killer’ Candied Pecans
or Walnuts…

Get Killer Pecans from http://www.killerpecans.com

My friend and co-bartender, Robert brought me to the Killer Pecan factory in Dallas, Texas and a love was born!  They are truly the Absolute Best!  If you don’t order the originals or just want to make your own, then use this as a base recipe and let’s get started….

Perfectly served with Martinis. . .

Ingredients:

2  Cups          Raw Pecan Halves  (In Texas, you can just pick them up from your neighbor’s yard!)
OR
2  Cups          Raw Walnut Halves

3/4  Cup        Sugar

2  Tbsp          Sugar, additional

2  Tbsp          Butter, unsalted

1  tsp              Kosher Salt

1/2  tsp          Cumin, ground

1  tsp               Black Pepper, freshly ground

1/4  tsp           Cayene Pepper

optional:

1/2  Tbsp       Paprika, smoked

1/4  tsp           White Pepper

1/4  tsp           Accent  (MSG)

Preparation:

Preheat your oven to 350 Degrees (F).  Line a baking sheet with Parchment Paper.

Place 3/4 Cup of the Sugar in a medium, heavy-bottomed skillet and cook over high heat, stirring until it turns a light caramel color.  Usually 4-5 minutes.

Add the Butter and stir until melted.

Stir in the Nuts and coat evenly with the mixture.  Remove from heat.

Coat Evenly

Transfer the Nuts to the prepared sheet and arrange in a single layer.  Place in the oven and bake, tossing every 5 minutes until the Nuts are toasted.  About 15 minutes.

Remove from the oven and pour the Hot Nuts in to a medium sized bowl.  Add the Salt, Cumin, Black Pepper, Cayenne Pepper (Smoked Paprika, White Pepper and MSG if opted) and the remaining 2 tablespoons of Sugar and Very Quickly toss the Nuts  (like flipping pancakes) again and again to coat them evenly.

Immediately transfer the Nuts to another baking sheet, lined with Parchment Paper, and separate the individual Nuts with a fork.

Parchment Paper is your friend!

Allow to cool completely…..

Serve or package festively for a wonderful gift!

That’s a version of ‘Killer’ Pecans from JW8…..

Hot Peppered Candied Nuts make a wonderful gift!

As you can see, this recipe can be moderated easily to accommodate your individual tastes.  Candied Walnuts are especially delicious when combined with steamed, shredded Brussel Sprouts and Bacon as a side dish (My Favorite and can be cooked in a ZipLock Bag in the Microwave ~ No one will ever know)…

What a wonderful gift or Salad Topper or …. ….. …… …… !  The possibilities are endless.

Enjoy!

Enjoy from JW8!

Jello Party Pops!!!

Jello Pina Colada Gelatin Pops

Do you remember Jello Gelatin Pops that used to be right next to the Pudding Pops!!!  Those were my favorite, but like so many other favorites they went away one day to never return forcing me to find a way to make them at home….   This is Good News, since you can make Any Flavor, Any Shape and even add Alcohol if you prefer for a great Party Treat!!!

Jello Party Pops!!!

While popsicles are so popular during the Summer, don’t count them out for your Holiday Parties…  Especially New Years since you have the freedom to create!  If you have an idea and can’t find it, then you can dream it up out of Jello….

I am posting my favorite recipe for Pina Colada (Non-Alcoholic) Gelatin Pops, which are Divine!  Following is a Base Recipe to turn any Cocktail in to a Jello Shot or Jello Party Pop….

While you can't find these anymore, you can make them at home!

Pina Colada (Non-Alcoholic) Gelatin Pops

Ingredients:

1  Cup              Boiling Water

1  Package     Jello Gelatin, Pina Colada 4 Serving Size

1/3  Cup          Sugar

1 1/3  Cups    Cold Water

6                        Paper or Plastic Cups,  (5 oz.)

6                        Wooden Pop Sticks

Procedure:

STIR  Boiling Water in to combined dry Gelatin Mix and Sugar in a medium bowl at least 2 minutes until completely dissolved.  Stir in Cold Water.

POUR  evenly in to Paper Cups.  Freeze for 2 hours or until almost firm.

INSERT  a Pop Stick in to the center of each cup, use plastic wrap if needed to ensure that sticks are centered and straight!  Freeze an additional 3 hours or overnight until firm.

To release the frozen Pop from it’s cup, place the bottom of the cup under warm running water for 15 seconds, press the bottom of the cup firmly to release the Pop!  (Do Not twist or pull on the stick)

Store leftover Pops in the freezer for up to 2 weeks!

Enjoy this old favorite from JW8!

A Cupcake Pan is a Great Help!

Easy ~ Easy ~ Easy

Options are Limitless......

Turn any Cocktail in to a Jello Shot or Jello Pop!!!

Basic directions and tips to get you going:

You will use:

3 oz Jell-O or other gelatin (any flavor), 6 oz water and 6 oz vodka (or other distilled spirit).

Here’s How:

1. Pour gelatin into a bowl.

2. Add boiling water, stirring until the gelatin is dissolved.

3. Stir in liquor.

4. Refrigerate until cool.

5. Pour into shot glasses, molds, or a baking pan for a sheet of Jell-O to cut up once set.

TIP: The small, plastic shot cups are perfect because the drinker can just squeeze the shot out.

6. Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended)

7. Serve cold.

Use A Popsicle Maker or Mold for shapes...

Place the Shapes in Cones for a Festive Touch...

Here’s How I Do It For Parties:

1. Use unflavored gelatin (usually comes in 1/4 ounce packets).

2. You will want to add a small amount of sugar to reduce the tartness of the finished jelly shot. Simple syrup works best and if you use it, it can take the place of a portion of the water. Most importantly when working with Gelatin is to ensure that all solids are completely dissolved!

3. Add boiling water, stirring until the gelatin is dissolved. Use approximately 1/3 of the total sum of the other liquid ingredients.

4. Mix the cocktail recipe’s liquids using the same ratio as you would for the regular cocktail recipe and add them to the gelatin mixture. You want to plan on having between 7-9 ounces (water included) of liquid for one 1/4 ounce packet of gelatin.

5. Add food coloring. Many of these concoctions will not be very pleasing to the eye. So add small amounts of food coloring, a little at a time, mixing as you go until you have the color you want.

TIP:  Distinguish a variety shots by using different colors for each: Yellow Banana Daiquiri Jelly Shots, Red Planter’s Punch Jelly Shots, etc.

For Jello Shots, go to step 6…   For Party Pops, skip to step 10…

6. Refrigerate until cool.

7. Pour into shot glasses, molds, or a baking pan for a sheet of Jell-O to cut up once set.

8. Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended)

9. Serve cold.

Finished!  Enjoy…

10.  Insert Pop Stick in to the center of each Pop!

11.  Place Pops in the freezer for an additional 3 hours or overnight until completely firm…

12.  Remove by running warm water over the bottom of the Pops to release them and squeeze them out!  Don’t pull or twist the stick or it will come right out!

Finished!  Enjoy…

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As you can see, making Jello Shots or Party Pops are Super Easy but just require that you plan ahead…  These are always a favorite because, “There’s Always Room For Jello”.

Coffee Can English Muffins

Coffee Can English Muffins!!!
Round Loaves of Delicious 100% Bran Bread

Coffee Can Bread Sliced As English Muffins!!!

This recipe is incredible, although you can actually bake any kind of bread in a ‘One Pound’ coffee can!  Round Loaves are beautiful and look awesome as a homemade gift during the Holidays…..   I am giving you a recipe for Bran Bread because it works divinely, and it’s thick consistency is great when you slice it up and grill it with butter, serving it hot for breakfast!  Healthy, Healthy, Healthy!!!

Bake Your Favorite Bread In A Coffee Can!

Bran Bread  by Patricia VanGorkum:

Ingredients:

You will be using ‘One Pound’ metal coffee cans to bake this bread!  Make sure that they are extremely clean and well-greased……

3  Cups           Warm Water

1  Package     Yeast

3/4  Cup          Melted Butter

3/4  Cup          Sugar

1  tsp                Salt

1  Cup              All Bran Cereal,  100% Bran

7-8  Cups       Flour   (I use 8)

Procedure:

Sprinkle Yeast in the Warm Water and stir it up a bit.  Leave sit for a few minutes to activate the yeast…

Melt Butter and add Sugar, Salt and the Bran.  Add this to the Yeast/Water and begin to add your Flour one cup at a time.

Let Rise to Double.  It is best to lightly cover your bowl with a thin tea towel and place it in a warm, dark environment to rise.  Once it has risen, divide your bread dough in to Five 1-Pound Coffee Cans (Well-Greased!), cover lightly again and let the dough rise in the cans.

Grease... Grease... Grease...

Heat your oven to 350 Degrees (F).

Bake your loaves for 45 minutes at 350 Degrees and then remove to a rack to cool…  If you have headed my warning to grease those cans well, the loaves will easily come out in a great looking condition. A butter knife ran around the edges can be a great help here.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The smell will make your mouth water, as any home-baked bread will do!  Delicious as is, but when sliced, buttered and grilled in a skillet, these become a delicious treat as Home-Made English Muffins…..

Also, to make a beautiful gift, wrap a cooled loaf (unsliced) in cellophane and tie it up with some cotton ribbon!!!  Include the recipe for them too….  

Coffee Can Bran English Muffins

That’s Coffee Can Bread from JW8!!!  Enjoy!

Tzatziki Sauce

Tzatziki Sauce
A Greek sauce/dip made from yogurt and cucumber.  So easy to make and a must for Gyros, it is also a great snack served with Pita Chips!

Tzatziki Sauce

Ingredients:

Simple Ingredients!

Yogurt

Peeled and Seeded Cucumber

Garlic

Extra Virgin Olive Oil

(Optional)

Lemon
Dill
Salt/Pepper

Procedure:

Begin by placing the Yogurt in a cotton tea towel and suspend over a vessel in the refrigerator for 2 hours.  During this time, peel and seed your Cucumber.

Strain Your Yogurt To Thicken!

Place the thickened Yogurt, Cucumber, Garlic and a splash of EVOO in to your food processor and give it a few spins!  I love mine with Lemon Zest/Juice, Fresh Dill and Salt & Pepper!

Enjoy with your Homemade Gyros from JW8!!!

HomeMade Lamb Gyros

Gyros
These fabulous Greek Sandwiches can be made at home

I'll Show You How To Get Around This...

Gyros are those fantastic Greek Pita Sandwiches that we watch as they cut our Lamb from a spool of rotating yummy-ness…..  I have had this recipe in my collection for years and love them just as much as I do the Restaurant version of this classic…

Best when made on an outdoor rotisserie, the option to make them in your indoor oven will not disappoint….   Let’s get started!

Ingredients:

1  Medium     Onion

1  Tbsp           Garlic

1  Tbsp           Rosemary

1  Tbsp           Thyme

1  Tbsp          Marjoram

2  Pounds     Ground Lamb

Prepare at least 2 hours in advance:

Chop the Onion in a Food Processor and then place in a cotton towel and squeeze all of the moisture out of it.  In the food processor, puree the Onion with all of the Spices and Lamb.

Transfer this mixture to a large sheet of plastic and roll it up tight and rewrap.  Place this ‘log’ in the refrigerator and chill at least 2 hours.

Choose a Cooking Method:

Rotisserie:

Set all gas grill zones on medium.  Double-Thick your aluminum foil and shape as a tray large enough to catch all of the drippings from the ‘log’.  This also serves to block the direct heat.

Cook 15 minutes on High Heat to begin to sear the exterior of the ‘log’.  Continue cooking over medium heat for 20 – 35 minutes, until you reach an internal temperature of 165 degrees (F).  Turn off the heat and continue cooking until you reach a final temperature of 175 degrees (F).

Oven:

Using a standard ‘Loaf Pan’, place the meat mixture in to the pan and press flat.  This pan should sit in a water bath by using a larger pan with at least an inch of water.

Preheat your oven to 325 degrees (F).  Cook the meat for 30 minutes with a brick wrapped in foil on top of it to press it and add pressure.  After 30 minutes, pour off any fat while hot and continue cooking for an additional 30 – 45 minutes until completely cooked.

Serve:

The meat is to be thinly sliced and served in a warm pita with Tzatziki Sauce (which I will post next) and typically sliced onion and tomatoes!

Enjoy these terrific Gyros from JW8!

Gorditas

Gorditas
‘Fat Boys’

If you live in the South, then you might have had a real Gordita, not that flatbread taco that you get at Taco Bell!  Gorditas are grilled flatcakes that are puffed in oil and filled with delicious ingredients…  I am not going to post any fillings here, because they are just too unlimited….  A stewy beef filling seems to be the favorite around here, but you can just as easily fill them with bacon and eggs….

Gorditas aka 'Fat Boys'

Ingredients:
all are aproximate

1  Cup              Maseca

1/2  Cup          Flour

1 1/2  Cups     Water

1/2  Cup           Margarine

1/2  Cup          Cheddar Cheese

Dough will be WET and should be covered with a tea towel at all times when you are not working with it…

Form a small ball on a hot, oiled griddle and flatten while cooking.  Cook until golden brown on both sides.  Set aside and cool.

Prepare your fillings!

Gorditas after removing from the Hot Griddle

Heat a skillet with oil until hot.  You will be deep frying the cooked Gorditas until they PUFF!

Gorditas will PUFF in hot oil!

Remove the Puffed Gorditas and slice down one side with a sharp knife.  Seperate enough to add your fillings and serve immediately!

That’s my Gordita recipe that works everytime from JW8…..

Pumpkin Cheese-Swirl Pie

Pumpkin Cheese-Swirl Pie
Delicious!

Pumpkin Cheese-Swirl Pie

Here’s another great dessert recipe that is perfect during the Holidays!  Thanks to Strobe Realty, for sending this ‘Recipe Postcard’ out so many years ago.  I have made this ‘Cheesecake ~ Pie’ many times and it is just as good as it looks….

Ingredients:

1  Can         Pumpkin Pie Mix

2/3  Cup     Evaporated Milk

2                   Eggs

1/2  Cup     Light Corn Syrup, divided

3  Ounces  Cream Cheese, softened

1/2  tsp      Vanilla

1/2  Cup     Semi-Sweet Chocolate Chips, melted

1  (9 inch)  Frozen Deep-Dish Pie Shell

Procedure:

In a large bowl, mix together the Pumpkin Pie Mix, Evaporated Milk, Eggs and 1/4 Cup Light Corn Syrup.  Mix until smooth.

In a seperate bowl, beat Cream Cheese with Vanilla and the remaining Light Corn Syrup until light and fluffy.  Set aside.

Pour the Pumpkin Mixture in to the Pie Shell.  Drop spoonfuls of the Cream Cheese Mixture on to the Pumpkin Layer, and using a butter-knife, swirl the mixture to create a marbled look.

Optional:  You can drizzle Chocolate on top of the swirls before baking.

Bake at 350 degrees (F) for 50 – 60 minutes until a toothpick inserted in the center comes out clean.

Cool completely.

Beautiful and Delicious!

I certainly hope that you enjoy this great Pumpkin Dessert!  Once again, this recipe can be changed in so many ways; try adding Pecans, use a Graham Cracker Shell, add a top layer of Dark Chocolate!  That’s Pumpkin Cheese-Swirl Pie from JW8!