Recipe: Nan's "Knock Your Socks Off" Potatoes

Get your fork! We're ready to Rock-n-Roll!!!

A Little 'Tater Background

This is a recipe my maternal grandma (Nan) used to make on a regular basis. She was Czech, but I don't know if the recipe was a Czechoslovakian method of cooking or if she just started cooking them that way herself. She had so much energy for so many things -- she worked from sunup to sundown with hardly a break. She wore many hats: mother, grandmother, great-grandmother, gardener, baker, cook, seamstress, volunteer...those are just a few examples. She always made sure none of us went hungry. She always had something available for us, as well as any visitors, whether they were invited or just dropping in for a quick visit unannounced. 

She liked to challenge herself in the kitchen and one her challenges was how quickly she could get a meal prepared. She liked to get lunch prepared in 30 minutes, and she would time herself. Dinner might take a little longer, depending on her mood and whatever she had in the baking queue on any particular day. That could be why this cooking method for potatoes was a favorite. My grandpa was German and he loved his meat and potatoes, so I'm sure that factored in as well. 

I don't have any real measurements for this recipe, I just make them from what I learned by observing her method. The best I can do is try to get a measurement on how many pounds of potatoes are used next time I make them. 

This recipe is best with fresh, red potatoes, but any waxy potato variety will suffice. You can use starchier potatoes (like Russets), but the end result will be different, because waxy varieties of potato hold their shape better. However, I would recommend starchier potatoes for this method if you are planning to make mashed potatoes, because it removes a step and saves time. 

Another great thing about this method is that all of the nutrients in the potatoes are retained instead of going down the drain. But be warned! These potatoes are SO GOOD, that you'll be tempted to forgo all of the other dishes and gorge on these potatoes! They are so good, I almost fall over every time I eat them. The flavor will knock your socks off! 

Recipe

A large frying pan is crucial for this recipe, unless you are only cooking for one person. Actually, go ahead and use a frying pan anyway, because you will absolutely want to have leftovers for the next day. (If you are able to control yourself, that is.) 

• 1 frying pan: 10", 12", 14" - it depends on how many servings you'll need. We usually use a 10" or 12" and that will make 4 reasonably-sized servings. 
• Red potatoes (or any waxy variety) as needed
• 2-3 Tbsps. Cooking oil (light olive oil, canola, or vegetable oil)
• 1-2 Tbsps. unsalted butter
• S&P (to taste)
• water (as needed)

1. No need to peel potatoes. Wash, trim any bad bits, then cut into bite-size pieces. Use as many as needed to cover the bottom of the pan.

2. Place potatoes in a single layer in pan. 

3. Add water just to cover potatoes (see below), then add oil and butter. (or just add oil & add the butter after potatoes are done.)

4. Add S&P. Stir to combine. 

5. Bring to a boil over high heat. 

6. Turn heat down to about medium-high. Stir potatoes once in a while. 

7. Test potatoes, and when they are about "al dente," turn the heat back up to high and cook until the water evaporates (au sec). The potatoes will form a small amount of sauce with the oil & butter. Add more butter if you wish.

8. You can eat these just as they are, or allow them to brown a bit. They are spectacular either way. 

Boil Those Beautiful Babies!

Cook to au sec.

Add a bit more butter if you like & stir until mixed.

Rock-n-Roll!!! 

Costco Product Review: Safe Catch Ahi Tuna - An Encore Performance

Ahi Encore

Too bad it's not albacore tuna, then I could have titled this: "Encore for Albacore." 😆

I popped open what I thought was the last can of this lovely tuna yesterday. (Turns out there was another hidden in the food safe, so we're not out just yet.) 

I decided to make the classic "Tuna Salad" with this one. As promised in the  original Safe Catch review, I took a picture of it after I took it out of the can and before I crumbled it up: 

Not very impressive, huh? Don't let that fool you. 

It gets even better...

Look at those lovely chunks! 

And here it is, shredded and ready for the rest of the ingredients. The difference this time is: I did not drain the tuna. I was doing some reading on the Safe Catch website and there was a mention about leaving the liquid in to be absorbed after the tuna was shredded for use. Out of habit, I drained the last can and let one of the tuna loving doggies have the "tuna juice." (I had to give her a consolation prize this time.)

Tuna Salad

When I make tuna salad, I do it one of three ways depending on mood: 

1. I add mayo, a little lemon juice, and S&P (maybe just P-it depends on the tuna)

2. I add mayo, mustard, chopped pickles, a chopped hard-boiled egg, a dash of Tabasco, a little lemon juice, and S&P. 

3. I make "PMF Tuna Salad." I'm not going to translate that here because I'd like to keep the blog "Rated PG," so use your imagination or send me an email. 😄

For PMF Tuna Salad, see the pics below. I add chopped pickles, chopped egg white, and employ a special method for the rest of the ingredients. 

This is it: 

• I mash the egg yolk in a separate bowl... 
• Add 1 to 1 1/2 Tbsps. mayo, (Duke's Mayo is the current reigning champion in this house)
• Add 1/2 to 1 tsp. Dijon mustard 
• Add a couple of squeezes of lemon juice (maybe 1/2 to 3/4 tsp.) 
• Add  about 1/2 tsp. Worcestershire sauce
• Add a dash of Tabasco
• Add 1/8 to 1/4 tsp. of shaved/pulverized onion (red, but white will do) 
• Add 1 to 1 1/2 tsps. Extra Virgin Olive Oil (omit this step if tuna is packed in oil)
• Add S&P

As for the onion, what I really go for is the "essence of onion." Just a few drops of onion juice -- it's not even necessary to have pieces or onion pulp. But under no circumstances should chunks of onion be allowed. If it's terrible tuna, that's one thing. But not for this tuna. We want to showcase the wonderful flavor, not kill it with too much onion. 

If you like your tuna salad to have even more of a crunchy texture (aside from the pickles), you can add a tiny bit of celery to it, but not too much. Try to add something that's a little more bland for texture, like chopped water chestnuts. Celery and I are always on shaky terms, as you can read here: "The Atrocious Fetor of Celery."

I only use one hard-boiled egg per can of tuna when I make tuna salad. (You know, if I wanted an egg salad, I'd make an egg salad.) 2 eggs per can is just too much for me. Of course, if food was scarce and the tuna salad needed to be stretched. I would use more than one egg. Absolutely. (BTDT, got the shirt.) I'm picky about certain food items and at present, I'm fortunate enough so that I can be picky about it. Hence the title of this PMF Tuna Salad. I'm sure you'll be able to figure out the rest of the words now. 😀

Stir all ingredients until well incorporated...

Then add the "PMF Dressing" to the tuna and the other elements and mix well. 

Add more mayo if that's your wish, but I always abide by the "Rule for Salad Dressings" and simply "cloak" the ingredients with the dressing, rather than drown them in it. 

That brings to mind a local eatery here that makes a delightful broccoli salad...or it would be if the vegetables weren't screaming for lifesaver rings because they're drowning. Okay, it USED to be delightful, but someone decided that it needed more dressing (it doesn't). I haven't ordered it again since that happened though. Maybe it was simply a mistake. 

So CLOAK your ingredients, Folks! Do you want to end up on the local grapevine? 

Gossip Hound #1: "She offered me a tuna sandwich, but I couldn't find the tuna!"

Gossip Hound #2: "Really? We have to warn everybody!" 

Okay. I digress. Let's carry on, shall we? 

Tuna cloaked in PMF Dressing

Grand Finale

This tuna salad called for an unobtrusive bread...not a bread with flavors that would overpower the taste of the tuna, i.e. - "a bread that's better for your health." I'll try it with healthier bread eventually, but this time I used plain ol' Wonder Bread. I use it on occasion when I want to taste the ingredients more than the bread (like with PB&J). 

Was it good? It was VERY good. Was it better the next day? Oh YES! So make it the night before you'll use it, if you can. That usually works if you're making it for a party or something, but if you're like me, when I crave a tuna sandwich, I want it immediately, so in that case...just make plenty so you have leftovers! 

PMF Tuna Salad on "Throwback" Bread
Served on a practically vintage platter

Happy Eating! 

Waking Up to Excitement with Tiramisu Cookies

 

I woke up and checked email this morning and found that my recipe for Tiramisu Cookies was chosen to be featured on...wait for it...Delishably.com! 

In the interest of taste buds everywhere, I will get back in the "laboratory" as soon as possible for more sweet experiments. 

This is happening at a time when Texas temps are getting higher, I'm still fighting to catch up with yard work thanks to the unusual rain amounts we experienced last month, and my workload for process serving is increasing by the day. *taking a deep breath*

That's just daytime hours though. There's plenty of time in the wee hours to conduct experiments in the lab! 

Here is a link to the full recipe for my version of Tiramisu Cookies: 

Tiramisu Cookies: The Essence of Tiramisu in Cookie Form

If you make this recipe, drop me a line either here or there to let me know how you like it. If you need any help or troubleshooting with the recipe, let me know! I really need to make a picture tutorial for this one as well as the Bienenstich Cookies. That's on the list too, so keep an eye on this space. I'll get there! 

Kitchen Tip: Food Hack for Leftover Quiche

 What Can I Do with My Leftover Quiche? 

So you have some leftover quiche, but there's not enough to go around because you had some unexpected guests drop in around lunchtime? 

Here's what I did with mine. I threw it in a frying pan with just a small amount of butter -- (oil is okay too, but butter...well...you know), and chopped it up with my spatula while heating to make sure it was heated through. Then I served it on flour tortillas for a quick, "no hassle" meal. 

*Note: The quiche I used was a quiche that had a "self-forming" crust. I suppose you could do it with traditional quiche, since we live in a world where some people don't mind extra starch on their sandwiches, tacos, or burritos. (Like French fries inside a burger, or a flour tortilla with 100% potato filling, etc.) 

Just add your favorite salsa. No extra cheese required! 

Spinach & Mushroom Quiche Breakfast Burrito 

Costco Product Review: Safe Catch Ahi Tuna

 

This tuna is outstanding! 

I'm sending a huge, "Thank you!" to Costco for making this product available. 

There is nothing in the can except tuna that was cooked in its own juices, and a little sea salt. The flavor is out of this world. This is easily the best canned tuna I have ever had thus far. 

It knocked my previous favorite, tuna in a glass jar, down to second place. Now that one was good. REALLY good, but this one is so much better! 

I will be picking up a jar though, so I can do a side-by-side comparison of these two, just to confirm. We can't get it locally, but on the next H.E.B. trip, I am making a beeline for that jar. I found out that some H.E.B.s carry the Safe Catch tuna too, so I'll be looking for that as well. 

I have some pics below. I should have taken a pic before I separated it in the bowl. It was indeed a tuna steak. It was fabulous "as is," so I didn't want to add much to it on this first go round. I just added a bit of S&P, a little lemon juice, a dash of extra virgin olive oil, and about a tablespoon of mayo. (Duke's).

I had to stop myself from eating more than one sandwich. It didn't need any accompaniments either, like tuna usually does. 

Simply excellent! 

I visited the company's website and found that they also have salmon, sardines, and mackerel, made the same way. If you order from the site, ground shipping in the U.S. is free. They also sell pouches of tuna and have a recycling program for those: Send the empty pouches in for them to recycle and they will reward you with a coupon to use for ordering from their website. 

Check the website out by clicking on the link below: 

Safe Catch

Here is a photo of the tuna: 

And a photo of the tuna after I added the few ingredients mentioned above:

The Label

They are serious about the quality of their product, and it shows. There is no BS about this product. The proof is in the taste. Get some as soon as you can and try it! 

Happy Eating!