Tag Archives: Food52

Smashed Fingerling Potatoes with Wonder Fry and Shake Shack Sauces

Smashed Fingerling Potatoes

  • Difficulty: easy
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Smashed Potatoes a better “french fry”

When planning for my Mom’s birthday party where we were going to have burgers, I wanted to make smashed potatoes and couldn’t decide on what sauce to accompany them so I made a couple of them.

The first one I found by searching on Food52 where a poster vvvanessa had one titled “Wonder Fries”. What jumped out at me was that she used Miso. I can guarantee you my family has never had Miso so I knew I needed to try it. What I loved was how the balance of earthy Miso and vibrant lemon. So super simple to make that you really need to try it at your next gathering.

The second sauce was a combo of NYC’s Shake Shack and In & Out’s Animal Style Burger Sauce. Let’s be frank, it’s a bastardized version of thousand island dressing if truth be known. That said, it sounds a lot better calling it by a famed burger joint’s name. People will be “oohhhhh” I love that place….we went there …..did you try….. If you just call it Thousand Island you rob yourself of excited conversation.

Fingerling or small Red Potatoes

Shake Shack Sauce:

1/2 cup of Dukes Mayo
1 tbs of Ketchup
1 tbs of grainy Mustard
1 tbs of Wickle’s pickles relish
1/2 tsp of Garlic Powder
1/2 tsp of Paprika
1/2 tsp of Cayenne Pepper

Wonder Fry Sauce:
1/4 cup of Dukes Mayo
2 tsp of Miso paste
1 tsp of lemon juice
Dash of pepper

Heat your oven to 400 degrees.
For the smashed potatoes (you can do fries or tater tots if you want) buy similar sized fingerling or small red potatoes. Wash and clean them and put them in a boiling pot of salty/briny water and cook until fork tender.

Remove your potatoes and smash them flat on a baking sheet. Cover in olive oil or butter and a little salt and pepper. Remember they are already cooked so the reason for the oven is to “crisp” up the outsides while keeping the inside soft and tender.

Top with Fry Salt or the sauces and enjoy.

French Fry Salt

Chicken Tikka Masala #3

Chicken Tikka Masala #3

  • Servings: 3-4
  • Difficulty: easy
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Chicken Tikka Masala #3


Still on my quest for the best Tikka Masala. I saw this one from Kevin Townsley on Food 52 and it like I have said before most recipes for Tikka Masala have similar ingredients. So it’s those few extra techniques and seasoning amounts that make a difference. A few things that jumped out from his recipe were the cloves and caramelized onions. He was very emphatic about cooking them for 20mins. When a cook calls out a step and underscores its importance, you had better take note that they likely found “it”.

This was a good one and certainly I will take a few of the techniques as I continue on my quest. I did bump up the heat with 3 Serrano peppers which was probably a little over the line for many peoples tastes. The spices and chicken were all on point. I am my worst critic and while eating I am always thinking how can I make this even better and here is what I am going to try next time. I want to bump up the tomato profile so I will add a small can of tomato paste and I will let that simmer and reduce longer before adding back the cream and chicken.

Love this stuff.
Adapted Kevin Townsley of Food52.com
Tikka Marinade
2-3 Chicken Breasts cubed into bite sized pieces
1 cup Plain Bulgarian Yogurt (or Greek)
Juice of half a lemon
1 tbs ginger minced
3 cloves of garlic minced
2 tsp ground cumin
2 tsp garam masala
2 tsp cayenne
8 whole cloves
2 pinches of black pepper
2 pinches of Kosher salt

1 large onion sliced in thin ribbons
4 cloves of garlic finely minced
3 Serrano chilies roasted (seeded and minced)
28-ounce can San Marzano whole peeled plum tomatoes
1 cup heavy cream
1 tbs ground cumin
2 tsp paprika
1 tbs garam masala
Kosher Salt to taste

Basmati Rice
Naan Bread
1. Dice and trim your chicken. Mix the marinade together with the chicken. Marinate for at least 24 hrs.

2. Turn on your stove and char your Serrano peppers until their skin is black and put into a bowl and cover with plastic wrap to steam them so the outside comes off easily.

3. In a large pot of an oiled pot (2-3 tbs) on medium heat. Add your sliced ribbon onions and Kevin suggests 20mins with constant stirring. He claims it’s the secret so I did it just as he directed.
-When you onions are done, add your garlic and chilies and let them sweat out for 2mins.
-Add your spices and let them release their flavors (1-2mins)
-Pour in your canned tomatoes and let this simmer.
4. Take your marinated chicken and shake off excess marinade and grill it (either outside or on grill pan inside). Put a char on the chicken and set it aside.
5. Back to the sauce, remove from heat or at least turn it all the way down. Add you cream and stir for a few minutes. Salt, pepper and season accordingly and stir in the grilled chicken and let all flavors meld. Remember the chicken has been marinated already so it will add flavor. Just bring it up as you get your seasoning right.

6. Stir in cilantro and serve over rice with Naan bread.

Crusty Mustard Sirloin with Sauce Robert

Crusty Mustard Sirloin

  • Servings: 2
  • Difficulty: easy
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Crusty Mustard Sirloin with Sauce Robert

I first decided on a side of Colonel Mustard’s Bubble and Squeak and then wanted to pair it with a mustardy protein. I saw this also on Food52 (poster thirschfeld) and thought they would work great together. I changed a few things from the original
Kosher Salt and Pepper
Peanut or Canola Oil (tasteless, high heat)

2 tbs Unsalted Butter
Panko Bread Crumbs
3 tbs Dijon Horseradish Mustard
1 minced Shallot
2 cloves of garlic
½ cup of White Wine (dry)
1.5 cups of Beef Broth
½ Lemon (juiced)

1. In a medium high heated skillet, salt and pepper your sirloin and sear them on each side until they get a crust. Set aside and let them cool a bit.

2. Melt 1tbs of butter and stir in your Panko crumbs. Then toss the filets in mustard and coat with Panko bread crumbs. Broil your sirloin until golden brown. Just be careful not to over cook because it’s basically done once seared (medium rare).

3. Make your sauce by dicing your shallots and adding them into a medium heated skillet. Cook until tender but not caramelized. Add you garlic and cook for 1-2mins (careful not to burn). Add wine and reduce by half. Add ½ tbs of mustard, beef broth and reduce until thickens. Finish with a juice of ½ a lemon for brightness.

4. Ladle sauce on the plate and place your sirloin on your sauce to maintain the crispy Panko coating.

Colonel Mustard’s Bubble and Squeak

Colonel Mustard’s Bubble and Squeak

  • Servings: 4
  • Difficulty: easy
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Colonel Mustard’s Bubble and Squeak

Adapted this recipe from http://www.Food52.com, (poster aargersi). The name jumped out at me but when I saw it had mustard greens…hooked. I love stinky bitter greens. This is a side dish but I think you could sneak some protein into it and make a meal out of it.

However, for my first “at bat” I am sticking with it as a side and pairing with a mustard crusted filet.
Mustard Greens
2 Russet Potatoes
1 yellow or white onion
4 cloves of garlic
3 strips of bacon
¼ cup of grainy mustard
1 tbs of Tabasco
Olive oil
Kosher Salt and Pepper

Before we start you are basically going to make a big potato cake.
1. Potatoes – clean, dice into 1 inch cubes and boil them in salted water until tender. When soft, drain the water and mash them up and allow to steam and cool.

2. Cut your mustard greens (remove spine and dice) onions, and mince garlic.

3. In a skillet on medium heat cook your bacon until crisp and then remove. Add your onions and cook until soft. Add garlic carefully for 1 min or so and remove. In the same skillet add the greens and cook down.

4. Now mash all of this up in a bowl with your mustard and Tabasco. In a medium high heated skillet pour in olive oil and put this mixture in and mash it into a massive pancake. Cook until crusty and then flip and crust up the other side.

Balsamic chicken sandwich with caramelized goat cheese onions and whiskey peach jam

Balsamic Chicken Sandwich with caramelized goat cheese onions and whiskey peach jam

  • Servings: 2
  • Difficulty: easy
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Balsamic Chicken Sandwich with caramelized goat cheese onions and whiskey peach jam

I ran across a new web site www.Food52.com that looks like it has some good recipes so decide to try some. I made some tweaks but credit the author for the concept. It was college football game night so a sandwich sounded about right.

We loved how this one turned out. The peach whiskey jam and the balsamic vinegar give a sweetness that goes so well with the tang from the goat cheese caramelized onions.

2 chicken breasts
2 tbs of Dukes mayo
1 loaf of bread from the bakery (I used Cibata)
1 red onion, caramelized
2 tbs of goat cheese
For the chickenmarinade:
1.5 cups balsamic vinaigrette
Kosher Salt and Pepper
2 tbs olive oil
For the peach jam:
1 peach, peeled and chopped
2 pinches of cayenne pepper
2 tbs of sugar
2 tbs Whiskey
1 pinch sea salt


  1. Marinate the chicken overnight with balsamic vinegar, salt and pepper.
  2. 30mins prior to eat. Take two pots or skillets and make your caramelized onions and goat cheese mixture and your Whiskey peach sauce. .
  3. One skillet on medium-low heat add your sliced onions, olive oil, pinch of salt and pepper and cook until caramelized. Takes about ten minutes. When done remove from heat and add goat cheese to the top.       Don’t stir it in.
  4. In the other skillet add your peeled and diced peach, sugar and cayenne and cook on medium heat until soft. Mash them up into a paste and add your whiskey. Carefully tilt your pan towards the flame until the alcohol ignites. After it burns off put it on low heat and stir occasionally.
  5. Third skillet on medium heat with some olive oil and add your sliced chicken and half of the marinade. Cook it down until the chicken is cooked and the balsamic has reduced into a syrup. Be carful not to burn it.
  6. Slice your bread and on the bottom smear your peach jam, then the sliced chicken, then the onion goat cheese mixture. Add Duke Mayo on the top and enjoy.