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Category: Side dishes

Truffle Smashed Potato Recipe

truffle smashed potato_revision

 

4 Medium Yukon Gold Potatoes

Truffle Salt

Truffle Oil

A quick and easy exotic side dish that is sure to impress. Preheat a toaster or conventional oven to 400 degrees. Take four medium potatoes (about the size of a goose egg) and microwave them on high for four minutes. Immediately remove and completely wrap each separately in aluminum foil. Let rest for 10 minutes. While still in the foil, smash the potatoes in the foil until about 1 inch thick. Take a small baking pan and line with foil.

Drizzle a few dashes of truffle oil on the foil where each potato will be placed to roast. Carefully remove the flattened potatoes from the foil and lay on the oiled pan. If they break, you can push them back together. Drizzle each smashed potato with a little more oil and sprinkle with truffle salt. Bake at 400 degrees for 15 minutes until golden on top. You can serve plain or with a dollop of sour cream and pinch of fresh chives. Makes four servings.

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Salt Vinegar Potatoes

1 lb potatoes cut ¼ inch thick lengthwise
2 cups white vinegar
2 tablespoons extra-virgin olive oil
Coarse Sea Salt, Fresh Ground Pepper

Bring potatoes and vinegar to a boil in a medium saucepan. Vinegar should cover the potatoes. Reduce heat to simmer until just fork tender (about 5 minutes). Let potatoes cool in vinegar for 30 minutes. Drain well and toss with olive oil, salt & pepper.
Grill the slices on a barbecue or in the oven on a rack for about 5 minutes per side. Sprinkle with salt before serving.

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Cucumber Yogurt Pepper Cups

Refreshing As a Side Sauce Or Unusual Salad

4 Green Peppers (make sure they’ll stand upright)
1 Cucumber, peeled and diced
Fresh Mint – Handful, Sheared
½ Tsp Salt
1 Large Container of Plain Natural Russian Yogurt

Carve the tops off of each pepper, as you would a jack-o-lantern on Halloween. Deseed and wash. Set aside. Mix cucumber, and salt in bowl. Fill green peppers with sauce. Place top back on peppers and refrigerate for one hour or more.

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Maple Nutmeg Mandarin Carrots

An Unusual Easy Surprise

1 pkg Fresh Peeled Baby Carrots
2 Tblsp Maple Syrup
1 Tblsp Butter
¼ Tsp Nutmeg
Dash of Salt

Optional Twist – 1 Small Can of Mandarin Oranges

Steam the carrots until just tender. Drain. Toss hot carrots in maple syrup, butter, and nutmeg. Add a dash of salt, if necessary. As a traditional side dish, serve as is. For a unique flavorful twist, add 1 small can of mandarin oranges. Heat til warm. Serve.

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Garlic Chili Green Beans

A Quick Spicy Side Dish

1 ½ to 2lbs Fresh Green Beans
Garlic Chili Sauce

Wash and prep the grean beans. Lightly steam on the stove top in a small cooking pot. Drain. Return to the pot and toss with 1 tsp of garlic chili sauce. Cook over low heat for an additional two or three minutes. Serve.

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Horseradish Bleu Mashed Potatoes

Rich, Creamy, And Delicious

5 Medium Potatoes
½ Tsp Salt
2 Tbsp Butter
½ Cup Sour Cream
¼ Cup Crumbled Bleu Cheese
1 Tbsp Horseradish
2 Tsp Mince Parsley
Freshly Ground Pepper

Peel and quarter the potatoes. Cook in boiling salted water until tender. Drain. Mash, adding butter, pepper, sour cream, bleu cheese, horseradish, and minced parsley. Serve topped with a small dollop of sour cream and a sprig of parsley.

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Cranberry Saffron Basmati Rice With Almonds

An Absolutely Delicious And Colorful Side Dish

2 Cups Basmati Rice
½ Tsp Saffron Threads
1 Tsp Sugar
½ Cup Dried Cranberries
¼ Cup Silvered Almonds
4 Tblsp Butter
Salt

Rinse two cups of basmati rice well. Place into a large dutch oven or cooking pot. Cover with water to about 4 inches above the rice and add about 2 tsps of salt. Bring to a boil on the stove top over medium heat. Cook, uncovered, until the rice is tender. About 15-20 minutes. Drain through a calendar or strainer and set aside.

Grind the saffron threads with the sugar in a mortar & pestle until fine. Return the empty cooking pot to the stove top. Add ¼ cup of water, ground saffron/sugar, 4 tblsps of butter to the pot and bring to a boil. Return the rice to the pot and mix with the saffron mixture until bright yellow and even in color. Add the cranberries and slivered almonds and heat on low until hot enough to serve.

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Shrimp Ceviche

shrimp ceviche

1 lb Bay Shrimp

1/2 Large Red Onion 1 Large Beefsteak Tomato 1 Handful Cilantro 2 Large Limes Salt & Pepper Tobasco to Taste Rinse and drain the shrimp. Place into a medium size bowl. Dice the onion. Add to shrimp. Cut the tomato into wedges. Remove the seeds and discard. Dice the rest. Add to shrimp. Take a handful of fresh cilantro and chop down to about a 1/4 cup. Add to shrimp. Juice two limes and toss with all of the other ingredients. Add salt & pepper to taste. A few dashes of Tobasco to taste. Toss again and chill. Will keep for up to a few days in the refrigerator.

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