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Red Potato
Roasted Cajun Potatoes
2 1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Zesty Red Potatoes
6 medium red potatoes, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 cup butter or margarine, melted
1/2 teaspoon crushed red pepper flakes
salt to taste
Arrange potatoes and onion in an ungreased 9-in. square baking dish. Combine butter, pepper flakes and salt; drizzle over potatoes and onion. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 15-20 minutes longer or until potatoes are tender.
1 small onion, halved and thinly sliced
1/2 cup butter or margarine, melted
1/2 teaspoon crushed red pepper flakes
salt to taste
Arrange potatoes and onion in an ungreased 9-in. square baking dish. Combine butter, pepper flakes and salt; drizzle over potatoes and onion. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 15-20 minutes longer or until potatoes are tender.
Kentucky White Half-Runner Green Beans
Green Beans, white half-runner 8 cups string, wash and cut into small pieces
Organic Leaf Lard, 2 tbsp
Salt Pork, 1 oz sliced & cut into small pieces or cubes
Chicken Broth, organic free range Pacific Natural, 6 oz
Onions, Sweet Vidalia, 1/2 Raw medium, peeled and chopped
Sea Salt and fresh ground pepper to taste
1 lb small, new red potatoes, scrubbed and washed (optional)
It takes some time to string and snap these delicious green beans, but the trouble is so worth it.
In large stockpot, heat leaf lard over medium high heat. Add salt pork and onion. Saute about 4 minutes. Add green beans and chicken broth; stir to coat beans. Bring to a boil, cover, reduce heat to medium-low and cook for 60 minutes. Check every 10 minutes; gently stirring. Do not let the liquid totally evaporate, there should be at least 1/3-1/2 cup of liquid at all times in the pot. *If needed, remove the lid towards the end of cooking time and cook down liquid somewhat but not dry. Beans should be tender and hold their shape --not disintegrated at all. Salt and pepper to taste. Let beans cool slightly before serving.
Organic Leaf Lard, 2 tbsp
Salt Pork, 1 oz sliced & cut into small pieces or cubes
Chicken Broth, organic free range Pacific Natural, 6 oz
Onions, Sweet Vidalia, 1/2 Raw medium, peeled and chopped
Sea Salt and fresh ground pepper to taste
1 lb small, new red potatoes, scrubbed and washed (optional)
It takes some time to string and snap these delicious green beans, but the trouble is so worth it.
In large stockpot, heat leaf lard over medium high heat. Add salt pork and onion. Saute about 4 minutes. Add green beans and chicken broth; stir to coat beans. Bring to a boil, cover, reduce heat to medium-low and cook for 60 minutes. Check every 10 minutes; gently stirring. Do not let the liquid totally evaporate, there should be at least 1/3-1/2 cup of liquid at all times in the pot. *If needed, remove the lid towards the end of cooking time and cook down liquid somewhat but not dry. Beans should be tender and hold their shape --not disintegrated at all. Salt and pepper to taste. Let beans cool slightly before serving.