Tag Archives: Sides

Pineapple Broccoli Salad

Pineapple Broccoli Salad

  • Servings: 2
  • Difficulty: easy
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Pineapple Broccoli Salad
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I planned to make Huli Huli chicken and while it had some sweet it also was spicy and tangy looking. Since the sauce had pineapple juice and was Hawaiian I decided to somehow marry up pineapple and broccoli.
I also wanted to stay cold and use raw broccoli. I remember a salad side that is served at local place called “Short Stop”. Jill and I would always get the broccoli salad as a side. So that shaped and steered me into coming up with this recipe.

It’s fresh, crunchy, cold with a touch of sweetness.

Ingredients:
Couple of Crowns of Broccoli (diced up)
1/4 cup of diced pineapple (tiny pieces)
1/4 cup sunflower seeds
1/4 cup walnuts
4 green onions diced
2 strips of crispy bacon
1/2 cup of Duke’s Mayo
3 tbs of sugar
2 tbs of white vinegar

Directions:
1. Super easy. Dice it all up and then make mix your wet ingredients. The broccoli is raw and crisp so the longer it is in the sauce the less crunchy it will be. I say 30minutes is a good time in the sauce.

2. Make your crispy bacon by baking for 50 minutes on 300 or microwave for about 3-4 minutes(stopping about every 40 seconds to check on it) Crumble on top of the served salad.
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Ham and Cheddar Scalloped Potatoes

Ham and Cheddar Scalloped Potatoes

  • Servings: 10
  • Difficulty: easy
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Ham and Cheddar Scalloped Potatoes
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When working on the Easter menu, I have to include potatoes with my ham. When I cook a ham I have a ton of leftovers so decided to incorporate some into my scalloped potatoes. My favorite potato is the twiced-baked because I love the skin. That said, sometimes the mashed or scalloped seems more appropriate for certain dishes. Given that scallop potatoes uses milk/cream they tend to have a kiss of sweetness over a twiced-baked.

For some reason, which makes no sense to me, cooking scalloped potatoes is always tricky. It seems like mine require an extra 20-30 minutes to get to the tenderness I prefer. We pulled them out and had to put them in for another 30mins. Luckily the Pea Salad and Ham aren’t served hot. But if you like a tender tater like us take note and leave a time cushion just in case. These are lava hot out of the oven so letting them rest is okay if you finish a little early.

Ingredients:

3 Potatoes (sliced on mandolin)
1 cup of diced ham
1 diced yellow onion
1.5 cups of fresh grated cheddar
1/4 cup of grated Parmesan Cheese
1 cup heavy cream
1 cup half and half
1/4 cup sour cream
1 tbs of butter
1 tbs of flour
Black Pepper
Kosher Salt
Paprika
Cayenne Pepper

Directions:
This a three part recipe.
1. Dice your onions and ham and put them in a medium heated skillet to sweat and brown. Use a little butter or oil if you need to keep it from burning or sticking. Set aside.

2. Grate your cheddar while onions and ham are cooking. IMG_9818

3. Cut the potatoes using a mandolin. If you dont have one consider buying one or just making a mashed potato using these ingredients. If you go the mashed route I would cube and boil them and then add the bechamel, cheese, onions and ham once the water is drained. IMG_9817

4. In a sauce pan make a roux by melting butter on medium heat. Add the flour and whisk for a minute or two. Pour the cream and half and half in a glass measuring cup and heat it in the microwave for 30 seconds. Then slowly pour it into the roux. Add the Parmesan, sour cream and seasonings.

5. Assemble your dish by first buttering the bottom. You are going to make three layers and build it like a lasagna. So divide everything into thirds. First the potatoes, then ham and onions followed by the sauce and finally a layer of cheese. Do this three times.
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6. Cover with foil and bake this in a 350 degree oven for 1hr. Remove the foil and let the cheese brown for about 20 more minutes. Use a spoon, fork or knife to push to the bottom and feel the firmness of the potatoes. If there is any resistance cover and put them back in the oven until the potatoes are tender.
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Thanksgiving Mashed Potatoes

Thanksgiving Mashed Potatoes

  • Servings: 8-10
  • Difficulty: easy
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Thanksgiving Mashed Potatoes
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I’ve already posted a recipe for mashed potatoes and this one follows the same idea but is more decedent than my other ones because of the cheese and extra butter. Velvet smooth, soft and creamy. I cooked these a day ahead and just cooked them on the day I served them.

The touch of truffle oil with a small amount of fresh shredded white cheddar really jump these to a new level.

Adapted from Jeff Mauro
Ingredients
5-6 Russet potatoes (peeled and cut in the equal sized pieces
4 cloves of garlic
4 tbs of purred onion
6 oz cream cheese
1 stick of unsalted butter
½-1 cup of heavy cream
Black pepper
Kosher Salt to taste
2 tsp of Truffle oil
1 cup of good white cheddar cheese shredded
Chives to top
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Directions:
1. Take your equally cut peeled potatoes and boil them in a heavily salted water until soft. Pour out the potatoes and take that same hot pot and throw in your onion and butter and cook for 3 mins and then add your garlic and cook that for 1 min. Take your steaming potatoes and add them back into the hot pot but turn off the heat. Mash them in the pot and let the steam continue to release and dry out a little.

2. Take your room temp butter, cream cheese, truffle oil and whip them in the pot. Add your cream to get to the desired consistency. Now add your white cheese and make sure everything is warm and well combined.

3. Pour this into a casserole dish and bake at 350 degrees for about 30mins. Again remember it’s all cooked but we are just heating and letting the flavors marry. Put a few pats of extra butter on top.

4. Serve hot with chives or green onions for color.
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Mac and Cheese #1

Mac and Cheese #1

  • Servings: 4
  • Difficulty: easy
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Mac and Cheese #1
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Over the course of time I will likely have several recipes of Mac and Cheese. This one is a stove top version that includes some onions, garlic and crispy bacon. I also play around with cheese blends but this one is pretty awesome.

Ingredients
Elbow Macaroni (half a box)
4 tbs of butter
2 tbs of AP flour
1 cup of cream
4 oz of Gruyere
4 oz of Cheddar (again buy the block and shred it yourself)
3 slices of Bacon
1 shallot
3 cloves of garlic
Cayenne pepper
Black Pepper
Kosher Salt
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Directions:
1. Cook your bacon on low to medium heat until crispy. Remove to a paper towel. Remove some of the grease but keep a tablespoon or so and then add shallots and cook until soft followed by minced garlic. Remove from heat and set aside and crumble bacon back into the pan and stir.

2. Cook your pasta according to the package. Set aside a little pasta water.

3. Now lets make a rue by taking a large pot and put it on medium low heat. Melt the better and then add the flour and stir until light brown. Add your cream and stir until it thickens into a béchamel. Start adding your cheeses slowly letting them melt. When you get the consistency you want add the bacon, onions and remaining spices and stir. The slowly add your pasta until completely coated. Taste and salt and pepper accordingly.