WILD MUSHROOM-YUKON GOLD HASH
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
- Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
CRISP GARLIC YUKON GOLD POTATOES
Make and share this Crisp Garlic Yukon Gold Potatoes recipe from Food.com.
Provided by mr. and mrs norris
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
- Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
- Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
- Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC
You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 425ºF.
- Prepare a large roasting pan.
- In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
- Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
- Add in onion wedges (the onion wedges will separate).
- Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
- Sprinkle the veggies with rubbed thyme, salt and pepper.
- Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
- Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).
Nutrition Facts : Calories 321.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.7, Sodium 323.4, Carbohydrate 34.7, Fiber 3.5, Sugar 3.5, Protein 7.9
GARLIC BUTTER MUSHROOMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.
CHAR-CRUSTED RIB EYE, GARLIC BUTTER MUSHROOMS & YUKON GOLD
A great steak starts with a great cut of beef and for me that means USDA Prime. Less than 2% of all beef is graded USDA Prime but the extra cost is worth every penny, IMHO. Look for an amply and evenly marbled Rib-Eye, preferably bone in, of about 1.5 " thickness. The meat should be a pale cherry red in color and be firm with a creamy-white fat marbling throughout. Reject two-toned meat. To prepare the steak for grilling, remove it from the refrigerator at least 45 minutes prior to grilling to allow it to achieve room temperature. I use "Char Crust" Roasted Garlic & Peppercorn rub on the steak. This rub leaves a beautiful, mouth-watering crust on the steak. I prefer to enjoy a great steak with a couple simple sides. Garlic buttered Crimini (baby Portobellos) mushrooms and a Yukon Gold potato. (Recipe for sides in the directions.)
Provided by Three-olive Martini
Categories Steak
Time 35m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Remove steak from refrigerator 45 minutes prior to grilling. Apply Char Crust Roasted Garlic and Peppercorn rub and let sit to warm to room temperature. Heat grill to accomplish searing. Put steak on grill and turn 90° one minute later. After another minute flip the steak over and after another minute turn steak 90° again to accomplish the great grill marks. Turn grill down to 350° and continue to grill for another 10-15 minutes depending on your desired degree of doneness, flipping steak half way through. Baste steak with a little EV olive oil when you turn the heat down and when you flip it to help maintain the beautiful char and moistness. When steak is done to your taste, remove from grill and let sit for 3-4 minutes covered with aluminum foil.
- A steak of this quality should be enjoyed with a great Cabernet Sauvignon.
- Sides:.
- Garlic-butter Mushrooms.
- Garlic-butter marinade: (Mix up in a small ramekin).
- 1 ounce of EV olive oil.
- 1 tsp butter.
- 1 clove garlic finely chopped.
- 1/8 tsp fresh cracked pepper.
- 1/8 tsp salt.
- Remove the stems from 4-6 mushrooms and dredge the mushroom caps well in the garlic butter mixture. Place them head down on a 12"x12" square of aluminum foil and wrap up and seal into a packet for the grill. Put this packet on the grill when your turn the heat down to 350° after searing your steak and they should be done perfectly in about 12-15 minutes.
- Seasoned Yukon Gold.
- After a good scrubbing, stab the Yukon Gold with a fork several times. Rub the skin with a small amount of EV olive oil to moisten it, then season the skin with salt, pepper and some chive flakes and wrap the potato in aluminum foil. The potato will take about an hour on the grill @ 350° so make your cooking plans accordingly.
- Bon Appetite!
Nutrition Facts : Calories 1317.8, Fat 78.5, SaturatedFat 31.6, Cholesterol 231.3, Sodium 243.3, Carbohydrate 94.5, Fiber 29.3, Sugar 2.8, Protein 74.5
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