Tag: side dish

Duck Fat Steak Fries – There’s a New Fat in Town

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or “steak fries” as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better.


Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.

Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.

By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!


Ingredients for 4 portions:
2 large russet potatoes
2-3 tablespoons duck fat
salt and pepper to taste
pinch of cayenne
1 tbsp minced fresh thyme leaves
– 325 F. for 40 minutes
– 450 F. for about 20 minutes or until done

Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines

Before all you cardiologists out there start a petition
drive to have my channel removed from YouTube, let me add the following
disclaimer: These butter-soaked, bourbon-glazed carrots should be enjoyed no
more than twice a year. 

Okay, now that we got that out of the way, I can go
ahead and tell you that this is, in my humble opinion, the greatest,
special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.


And yes, as unreasonable as it sounds, you do need bourbon
to make bourbon-glazed carrots. What happens if you just make this recipe and
use water instead of the whiskey? You get glazed carrots. Close, but no cigar.
By the way, in related news, bourbon also pairs very well with cigars. Anyway,
if you’re looking for a stellar, and very shiny vegetable side dish for your
Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!


Ingredients for 6-8 Portions:
1 stick (4-oz) butter
2 or 3 pounds carrots, peeled, cut into equal-sized pieces
1/2 to 1 tsp fine salt, or to taste
1/2 cup bourbon or any kind of whiskey
1/3 cup brown sugar
freshly ground black pepper and cayenne to taste
fresh thyme leaves to garnish, optional

Southwestern Black Bean Salad

I love making this colorful, salad when the weather warms, it makes
enough to feed a crowd and makes a great side dish or appetizer if
served with chips. It’s also great as a topping for taco salads or
served with grilled meat and fresh tortillas.

And
BONUS, this salad is low in saturated fat and loaded with antioxidants. A
perfect summer side dish for grilled meat, fish or chicken. It’s best
when you use sweet fresh roasted corn, but if corn is not in season,
frozen, thawed corn will work just fine in it’s place.

Southwestern Black Bean Salad
gordon-ramsay-recipe.com
Servings: 13 • Size: 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 79.5 • Fat: 3.5 g • Carb: 12 g Fiber: 3 g • Protein: 3 g Sugar: 1 g
Sodium: 127 mg (without the salt) • Cholest: 0 mg
Ingredients:

  • 15.5 oz can black beans, rinsed and drained
  • 9 oz cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • 1 1/2 – 2 limes, juice of
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro (or more to taste)
  • salt and fresh pepper
  • 1 medium hass avocado, diced 
  • 1 diced jalapeno (optional)

Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Proudly powered by WordPress