WHAT IS NEW IN POTATOES?

WHAT IS NEW IN POTATOES?

Having fun with a new variety of fingerling potatoes – these are so buttery good cooked only with olive oil miss the calories. Give these a try next time you are grilling.

1 bag    Cinacia Crimson Goldfinger

2 T       Olive Oil

1 t        Diamond Crystal Kosher Salt

½ t       Black Pepper Fresh Ground

2 ea.    Fresh Rosemary Sprigs, chopped

1.     Split the fingerling potatoes lengthwise, add to a medium size pan, cover with water.

2.     Bring to a boil and cook until fork tender, remove and drain.

3.     In a bowl, toss with olive oil, salt and pepper while still warm.

4.     Over a medium hot grill place the fingerlings cut side down and grill for 3 to 5 minutes.

5.     Turn and cook on the skin side for an additional 4 minutes, the potato should be hot throughout.

6.     Return to a large bowl and toss with fresh rosemary, place on plate/ platter and serve.

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It is Fall - what we are drinking right now?

Blackberry Mule

What we are drinking right now – for Fall

We have been really enjoying the somewhat cooler weather here in Houston. (Temps south of 90 always good with lower humidity. Blackberry Mules – a tasty way to enjoy a cooler evening on the patio. Here is our recipe

Blackberry Mule

2 oz.                Tito’s Vodka

1 oz.                Fresh Lime Juice

½ oz.                Simple Syrup

¼ oz.                Balsamic Vinegar

5 – 6 ea.          Fresh Blackberries (or substitute 1 oz. Tropics Mixology Wildberry Acai)

as needed       Crush Ice

2 oz.                Goslings Ginger Beer

1 ea.                Lime wedge

1.     Build in a copper mug, add the Tito’s, lime juice, simple syrup, balsamic and the blackberries, muddle until well combined

2.     Fill with crush ice

3.     Top with ginger beer, stir once

4.     Squeeze lime wedge and serve

*Note if using the Wildberry Acai omit muddle and simple stir to combine

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Thai Basil Pesto

Thai Pesto

What do you do when you have this much Thai basil – make a tasty pesto that will be great with noodle dishes, ramen and curries.

4 cup               Thai Basil Leaves, loose packed

½ cup               Cilantro, including stems

1 cup               Almonds

½ cup               Garlic gloves

1 oz.                Fresh Ginger

1/8 cup            Rice Vinegar

1/8 cup            Fish Sauce

¼ cup               Toasted Sesame Oil

1 T                   Kosher Salt

1 Tsp               Black Pepper

1/2 cup            Olive Oil

1.     Place all ingredients in a food processor except the olive oil, and pulse until a paste starts to form

2.     Slowly add the olive oil while pulsing the processor, continue until all olive oil is incorporated and then pulse another minutes to full blend the ingredients

3.     Remove and place in a container with a lid, store refrigerated fir up to 30 days.

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