Author: manthatscooking

No comments

Sautéed Garlic Mashed Potatoes

  By

Sautéed Garlic Mashed Potatoes

Mashed potatoes fit so well with any meat and gravy recipe. They also make a great side dish for every Thanksgiving and Easter meal. For this recipe we created a family sized pot of sautéed garlic and green onion mashed potatoes. This recipe is easy to adjust to your preferences by adding more or less butter and seasonings.

Ingredients

  • 7 russet potatoes
  • 4 garlic cloves
  • 4 green onions
  • 1 cups half and half
  • 4 tablespoons butter
  • 1 tablespoon kosher salt

Print This Recipe Print This Recipe

Directions

First, start by washing and peeling 7 russet potatoes. Why 7 you may or may not ask? This is a lucky potato number so good things will come to those who eat this dish. Next, cut a potato in half lengthwise, then cut both halves in half to produce 4 slices. Next, cut each potato slice into 1/2 inch pieces and add them to the cooking pot. Repeat this step for the remaining potatoes.


Next, fill the cooking pot to the top with water. As an extra step, you could remove some starch from the potatoes by emptying the water and refill it. Place the pot on a stove top burner and turn the burner on to high. Add 1 tablespoon of Kosher salt to the potatoes.


Next, wash and chop 4 green onions. Place the white and light green bits into a fry pan and set aside the dark green bits. Next, mince 4 garlic cloves and place into the fry pan. Add 4 tablespoons of butter to the fry pan and place on a stovetop burner on medium low.


When the potatoes reach a boiling point, stir the potatoes, reduce the heat to medium high, and start your timer for 25 minutes. Keep stirring the garlic butter mixture and once the contents begin to brown, remove the pan from the burner. Keep in mind the contents will continue to cook as the pan and butter are hot!


After 25 minutes, check to see if the potatoes are ready by slicing through several chunks with a knife or fork. There should be a consistent lack of firmness across all chunks that you test. If needed continue cooking another 10 to 20 minutes. Once the potatoes are ready, pour them into a colander to drain the water. Let sit for about 5 minutes to fully drain.


Next, add the potatoes back to the cooking pot. Add the butter garlic onion mixture. Add 1 cup of half and half. Next begin the mashing process and continue until potatoes are smooth and creamy. This may take up to 5 minutes, but should me more like 3. Take time to stir the contents every minute to bring potatoes from the bottom of the pot to the top.


Next add the green onion bits and stir them into the mashed potatoes. Next, add any cheese that you like to the pot or skip this step. The potatoes are now ready to serve and enjoy!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Grilled Baby Back Ribs

  By ,

Grilled Baby Back Ribs

Cooking baby back ribs on a gas grill is not only easy but also delicious. While nothing beats ribs on a smoker, this recipe will certainly bring you tasty joy. Our recipe is for a full meal that includes a side dish of grilled red potato and a grilled ear of corn.

Ingredients

  • 1 rack baby back ribs
  • 1 red potato
  • 1 ear of corn
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon Emril’s rib rub
  • 2 tablespoons Stubbs BBQ sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon dried rosemary

Print This Recipe Print This Recipe

Directions

First, if you have smoker wood chips, get them started on the grill.


Next, prep the baby back ribs by removing the silver skin on the bone side. The silver skin can be removed with a flat tip such as a butter knife or a screwdriver. Once removed, season both sides of the ribs. We recommend using both Lawry’s seasoned salt and Emril’s rib rub.


Next place the ribs meat side up on the top rack of the grill. Place a strip of aluminum foil under the ribs to prevent flare ups. If you have multiple burners on your grill, shut off the center burner(s) and slide the ribs to the center for indirect cooking. Turn down the outer burners to low to achieve 350 degrees F. If you have only one burner, this recipe may not turn out well, but the idea here is to cook the ribs on indirect heat.


Next, cut the red potato into 4 equal parts. Lightly coat all sides with olive oil, then season with salt, pepper, and dried rosemary.


Next peel and clean the ear of corn. Using a butter knife, spread mayonnaise on all sides of the corn. Season the corn with chili powder, salt, and pepper. After the ribs have cooked for 20 minutes, place the potato and corn on the lower center of the grill where there are no active burners. This will cook the potatoes and corn on indirect heat.


Brush on a coat of BBQ sauce on the ribs and continue cooking. After 40 minutes of cooking, brush on more BBQ sauce. Move the ribs to the lower grill, over an active burner, meat side down. Move the potatoes to an active burner skin side up. Brush on more BBQ sauce on the ribs. Continue cooking for another 10 – 20 minutes using your judgement of done-ness. Remove all items from the grill and enjoy!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Slow Cooker Pot Roast

  By ,

Slow Cooker Pot Roast

Pot roast is one of the best meals one can make in a slow cooker. It’s easy to make and the flavor is rich and beefy. We added a special touch to the usual recipe by seasoning and grilling the beef chuck roast for a quick sear on the meat. And nothing could go better with pot roast than mashed potatoes. We will cover mashed potatoes in separate recipes to follow.

Ingredients

  • 2 – 3 pounds of beef chuck roast
  • 1 can beef broth
  • 2 yellow onions
  • 2 cups baby carrots
  • 3 garlic cloves
  • 2 green onions
  • 3 stalks celery
  • 1 pack of portobello mushrooms
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon Everglades seasoning

Print This Recipe Print This Recipe

Directions

First, season the beef chuck roast with Worcestershire sauce and Everglades seasoning on both sides. Place the roast on a pre-heated grill on medium temperature. Grill the roast for 5 minutes on each side, then remove the roast from the grill.


Next, chop and break apart 2 yellow onions and add to the crock pot.


Next, chop 3 celery stalks, 2 green onions and 2 cups of baby carrots and add to the crock pot.


Next mince 3 garlic cloves and add to the crock pot.


Add the can of beef broth, salt, pepper, and thyme to the crock pot. Stir the contents of the crock pot to evenly mix up the vegetables.


Next add the beef roast on top of the vegetables. Add 2 tablespoons of Worcestershire and season again with Everglades seasoning.


Next, place the lid on the crock pot and set the cooking time for 8 hours. After 8 hours, use a fork and knife to break apart the chuck roast into smaller bite sized parts. As an optional step, you can add flour or corn starch to the crock pot 1 tablespoon at a time. Stir the crock pot until the contents thickens. You may need to add up to 3 tablespoons before the gravy has a decent thickness. Spoon yourself out a healthy sized portion of pot roast and add to your mashed potato side dish and enjoy!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

  By , ,

Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

Nothing beats the taste of a grilled skirt steak. In this recipe we combine a Brazilian churrasco influence along with a Mexican jalapeño steak influence to create an unforgettable skirt steak. And to complete the meal, we are cooking up a delicious grilled onion along with yellow rice and black beans.

Ingredients

  • 1.25 pounds or more of skirt steak
  • 1 white onion
  • 1 can seasoned black beans or black bean soup
  • 1 small package of yellow rice
  • 1 teaspoon everglades seasoning
  • 1 teaspoon ground jalapeño
  • 1 teaspoon BBQ salt
  • 1 teaspoon lawry’s seasoned salt
  • 1/8 teaspoon olive oil
  • 2 tablespoons butter

Print This Recipe Print This Recipe

Directions

First, season the skirt steak with the coarse BBQ salt by spreading it around the steak and lightly patting it down into the meat. Do not push too hard, you want some of the salt to fall off during the cooking process. Next, generously season the steak with the ground jalapeño. We say generously, but you may want to dial it back if heat is not your thing. Finally season the steak with everglades seasoning.


Next, peel a white onion and slice into 4 thick slices. Break up the rings of the onion and place this on a sheet of foil large enough to wrap and contain the onions. Next season the onion slices with Lawry’s seasoned salt. Next cut 2 tablespoons of butter into small pieces and add to the onions. Wrap the onions up in the foil by creating a ball of onion in foil. If needed, add a 2nd piece of foil to wrap the onions.


Preheat your grill on low heat and after 5 minutes, place the onions on the grill. Allow the onions to cook for 10 minutes before adding the steak. Next, empty the can of black beans into a small pot and heat on the stove top on medium low for about 5 minutes. After 5 minutes, reduce the heat to low.


Next, start the yellow rice on the stovetop following the directions on the package. Usually this would be to bring 2 cups of water and 1 teaspoon olive oil to a boil, then add the contents of rice packet. Stir the rice, and after 1 minute, reduce the heat on the rice to low. Once the rice and beans are cooking, it’s time to get back to the steak.


Allow the onions to cook for 10 minutes, then add the steak to the grill. Place it on the direct heat on low. Allow to cook 5 to 7 minutes, then flip the steak once. While waiting on the steak, check up on your rice and beans stirring them up. Allow the steak to cook another 5 -7 minutes and then steaks will be done!


Remove the steaks and onions from the grill. Use caution when opening the onion foil packet, it will be hot and it can burn you! When the rice is finished cooking (usually 25 minutes) spoon out half of the rice onto a place and cover with half of the black beans. Add the steak and onions to the plate. Eat and enjoy!!

Print This Recipe Print This Recipe

Watch How To Make This Recipe