Saturday, March 13, 2010

Roasted Rosemary Potatoes

Ingredients (serves 2):

6 - 8 red potatoes
1 - 1 1/2 teaspoons crushed dried rosemary
1 teaspoon hot paprika
1/4 - 1/2 teaspoon cracked black pepper
3 tablespoons olive oil
Salt to taste

1. Rinse potatoes; slice each into 8 - 10 pieces
and place in bowl.
2. Add olive oil and stir until pieces are coated.
3. Add in the rosemary, paprika, and pepper; stir
until potatoes are coated with the mixture.
4. Preheat oven to 425 degrees (F); place potato
pieces on lightly greased flat baking pan, and
set on bottom rack in the oven.
5. Cooking times vary with ovens, of course, but
check after 6 - 7 minutes and turn pieces. Cook
another 6 - 10 minutes, depending on how crispy
you want the potatoes to be (and the exact cooking
conditions of your oven).
6. Remove from oven when as crispy as desired,
salt, and serve immediately.


You will have to experiment with your oven to
determine the best cooking time for the degree
of crispiness you wish.

Bourbon - Molasses Strip Steak

I don't usually like to mess with good quality steaks by doing anything
to them other than warming them slightly on the grill and adding a touch
of salt. However, occasionally, I like to indulge in something a bit
different, and this marinade does nice things to good steaks.


2 12 - 14 oz New York strip steaks, cut 1 to 1 1/4 " thick
1 large sweet yellow onion


1/8 cup of Jack Daniels Tennessee Sour Mash Whiskey
1 tablespoon brown sugar
1 tablespoon molasses

1. Mix marinade ingredients, stirring until the brown sugar is dissolved.
2. Place steaks in flat baking dish and pour marinade over them, making
certain liquid is completely underneath the steaks. Marinate in refrigerator
for 4 hours, covering baking dish with plastic wrap or aluminum foil, and
turning steaks after two hours so both sides are well saturated.
3. Slice onion into 1/4 to 1/3" disks and brush very lightly with olive or
peanut oil.
4. Cook steaks and onion disks on charcoal (or gas) grill until done to
5. Serve steaks with grilled onions on top; salt to taste.

1. With thinner steaks, you would want to reduce the marinading time
2. I sometimes add a teaspoon or so of cracked black pepper to the
3. Vidalias are the best sweet yellow onion for this kind of grilling
when they're in season, but other varieties will work in a pinch.
4. You can use any kind of steak, actually; filet mignon works especially

Marinated Olive, Red Pepper, and Artichoke Heart Salad

I can't remember exactly where I first came across this recipe,
or I'd credit it properly; I have modified it a bit to suit my tastes.


1/3 cup Olive Oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 - 1 1/2 teaspoons minced fresh garlic
1 teaspoon Dijon mustard
6 - 8 ozs. drained, quartered artichoke hearts
1 large red bell pepper, cored, seeded, and julienned
4 - 6 ozs. button mushrooms, quartered
1/2 small red onion, thinly sliced
3/4 cup quartered pitted Kalamata olives
Salt and pepper to taste

1. Blend first 6 ingredients in large bowl, mixing well.
2. Add remaining ingredients, tossing or stirring lightly to coat thoroughly.
3. Season with salt and pepper.
4. Refrigerate for at least two hours.
5. Let stand at room temperature for 30 minutes before serving.


1. I sometimes also add 1 tablespoon of chopped fresh dill to
the basil and parsley.
2. I frequently use baby portabella mushrooms rather than the
button mushrooms because I like the richer, meatier taste.
3. I prefer the Kalamata olives, but any sort of pitted olives will
work fine.
4. As with most salads of this sort, I find they gain in taste once
they've had 24 hours for the flavors to mingle thoroughly.