Tag: cup mayonnaise

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,”
which seemed a little strange since what was supposed to be so brave about
them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t
think so. Well, apparently my translation skills were lacking, and come to find
out it actually means “fierce.” Now that makes sense.

These are, as advertised, fiercely textured, fiercely
flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to
you and your inner Spaniard. There are as many patatas bravas recipes as homes
in Spain, and this is nothing more than my latest rendition.

As long as you boil them
first, fry crisp, and season earnestly, the rest is open to wild
experimentation. I’ve used all sort of blanching liquids, spice blends, and
sauces, and never been disappointed.

My control around food is generally decent, but I am no
match for a plate of these. Once you start with the toothpick, you’ll be
impaling and eating potatoes until they’re gone. If you are making these for a
group, just do in batches and keep warm in the oven until you have enough. Just
don’t salt until the last second, or they can get soggy. I hope you give these
a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

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Green Goddess Dressing – Oh. My. God.

What’s the difference between Green Goddess dressing and Green God dressing? Green Goddess dressing takes a lot longer to get ready. Sorry, but I couldn’t fit that joke into the voice over. Anyway, here’s my take on San Francisco’s very own, Green Goddess dressing.

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but also one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please, do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

This is truly fit for a Goddess, and with Mother’s Day coming up Sunday, what better way to make your mom feel like one? That, and a complete spa package with extra long foot massage, and she should be set. I hope you give this Green Goddess dressing a try soon. Enjoy!

Ingredients for 2 cups of Green Goddess Dressing:

(all the following amounts should be adjusted to your tastes)

1 cup mayonnaise

3/4 cup sour cream

1 anchovy fillets

1 clove garlic, chopped

1/3 cup chopped fresh Italian parsley

1/3 cup chopped tarragon leaves

1/4 cup chopped fresh chives

1 tablespoon rice vinegar

2 tablespoon fresh lemon juice, or to taste

salt and freshly ground black pepper to taste

cayenne to taste

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Crab-Stuffed Sole – Rolling in Excitement

There is nothing exciting about sole. It’s cheap, easy to find, has a mild, unremarkable flavor, and…that’s about it. It’s the Pabst Blue Ribbon of seafood. Which means it’s the perfect candidate for jazzing up by stuffing with crab.

The sole filets I used here were a little smaller than I would have liked, and I probably over-stuffed them a bit, which will increase the chances they will split along the natural seams in the flesh, especially if you roll too tight. As you can see, it’s not a big deal, and doesn’t alter the taste, but I did want to point it out.

As far as the trick I mentioned for covering cracks; all you need to do is save a little of your lemon-mayo mixture, and near the end of the cooking time (when the seams begin to split), pipe it into any unsightly crevices. Then, turn on the broiler, and give the top a quick browning to hide the evidence. I think these looked fine as is, and for a regular dinner I wouldn’t bother, but for those fancier parties, it’s not a bad idea.

I hope it’s pretty obvious that this technique would work for hundreds of other filling, as well as with any thin, white, roll-able fish. These are also great since you can make them well ahead of time, and then just sauce and bake when you’re ready to party. I hope you give these delicious crab-stuffed sole filets a try soon. Enjoy!

Ingredients for 2 portions:

6 sole filets (12 ounces)

salt to taste

For the filling:

4 oz crabmeat

2 tsp minced green onion

1 tbsp finely diced poblano pepper

salt and pepper to taste

1/2 tsp lemon juice

1 tbsp panko breadcrumbs

For the sauce:

1/3 cup mayonnaise

2 tsp finely grated lemon zest

cayenne to taste

– Bake at 400 F. for 15-20 minutes, or until cooked through

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https://gordon-ramsay-recipe com/preparation/crab-stuffed-sole-rolling-in-excitement html