Larrupin

Uncommonly Good

One Potato, Two Potato…

I love a good baked potato. Typically I wash the potatoes, prick the skin with a fork, slather with olive oil, wrap in foil, put them in a 400° oven… and wait for an hour until they’re cooked through and tender.

But a recently I had a booth at a local flea market and a couple came up and asked if I had any potato bags. I thought they wanted cotton bags for storing potatoes, but she wanted a bag for cooking potatoes in the microwave. She described it and then I went home and made one.

This is a great way to brown bag your lunch. You can cook the potato at home and warm it in the microwave. Or if you don’t have to share the kitchen you can cook it fresh when you’re ready to eat.

Baked Potato Bag

Who knew this simple cotton envelope could make such fluffy creamy baked potatoes?

And then I baked a couple of potatoes in it.

Baked Potato Bag With Potatoes

Scrub the potatoes and wrap them in a paper towel.

Scrub the potatoes and while they’re still wet wrap them in a paper towel and put them in the bag. You can wet the paper towel if you want, but I didn’t and my potatoes turned out fine. BTW, don’t prick the skin when you cook them like this. You want the skin to seal in the moisture while it cooks.

Baked Potatoes are done

I was surprised at how wet the bag was after the potatoes were done.

I’m not sure how long it took. My microwave is REALLY old… It was my grandmother’s and I think my she got one of the originals. It’s a Sharp Carousel… it has a turntable (thus the Carousel in the name). The timer is an old-fashioned turn dial.  I’m not sure of the accuracy. Suggested cooking times range from 4–6 minutes, up to 10–15 minutes. It all depends on the size and number of the potatoes and the actual wattage of your microwave.

And just like foil-wrapped oven-baked potatoes, you can press on the potatoes see when they’re done. They’ll give a little when they’re tender inside.

A Microbaked Potato

Be careful! The steam that makes the potato moist can also escape and burn when you open the bag.

No knives allowed when you get ready to eat. Just stab it with your fork and twist to break it apart.

Baked Potato

Now, it's ready to dress.

Top it with whatever suits your fancy. My dressings start with butter. Then it depends on what’s in the fridge: cheese, any kind; chives; sour cream…

Baked Potato with all the trimmings

Traditional oven-baked potato with traditional toppings.

I might top it with chili, Sloppy Joe meat, tuna, or grilled chicken or steak. Or… maybe I’ll build a salad on top and drizzle the whole thing in salad dressing. Avocados and crumbled bacon is good on top.

That spare potato that’s still in the bag?  It went into the fridge and made the best potato salad I’ve ever made! Details on that coming soon!

I’ll be selling these at the next flea market June 10, 11 at the Cleveland County Fairgrounds here in Norman.  Instructions and recipes will be included.

Larrupin!

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May 25, 2011 Posted by | Brown Bag, Potatoes | , , , , , , , | 1 Comment

Once de Guacamayo

Avocados are on my top ten list of favorite ingredients. I wanted to share this recipe last week on Cinco de Mayo (which, by the way, is not a celebration of Mexican independence) but I couldn’t find any good guacs at the last minute. So now, on the eleventh, I’m sharing this Once de Guacamayo recipe.

If you want to make guacamole and can’t figure it out on your own you’ll find recipes that call for 4 or 8 or 12 avocados, and piles of fresh tomatoes, peppers, onions and more. Unless you’re feeding a crowd it’s way more than you want to make and all that chopping and slicing and dicing is a lot of work for a simple snack.

So here’s my shortcut. Two ingredients. Avocado and salsa. Lime is the essential third ingredient and if I have some fresh cilantro anyone who eats it will swear I made it all from scratch.

Here’s how it goes. Cut an avocado in half by starting at the pointy end and sliding the knife all the way around.

Avocado, Onion, Serrano, and Jalapeno

Twist each half of the avocado in opposite directions to loosen it from the seed.

Twist the sides in opposite directions to pull it apart.

Split Avocado

This avocado is perfectly ripe and ready for anything.

Remove the pit by striking it with the blade of your knife. It will slice into the pit and stick. Twist the knife, still attached to the pit, and pull the pit out of the avocado.

Remove the Avocado Pit

Remove the avocado pIt by whacking into it with your knife. You can see I've already sliced and diced the avocado half on the left. It's ready to scoop into the bowl.

While the avocado is still in the skin, use the knife and slice it one direction and then the other. Make your slices few and far between for chunky guac, and close together in all directions for smushy guac.

Diced Avocado Ready for Guac

The diced avocado goes into the bowl first.

Use a spoon to scoop the avocado out of the skin and plop it in your mixing bowl.  I used a small plastic container that held blue cheese yesterday. (The blue cheese went into meatballs. That recipe will come soon.) It was a handy size for dipping and would be a handy size for leftovers.

Add Salsa to Avocadotg178

Add a couple of spoonfuls of salsa to the avocado.

Add your favorite salsa. If this is all you’re going to do, mix and taste. But if you’re adding more ingredients wait to mix it so it doesn’t totally turn to mush by the time you’re done.

It just takes a small amount of any optional ingredients to make a difference in the taste and the texture. You may need to add another avocado if you get too rambunctious. A little goes a long way when you’re starting with just one avocado.

Jalapenos and Serrano Peppers

Jalapeno and Serrano slices are ready to dice for the guacamole. The Serranos were green when I bought them, but continued to ripen and turn red.

  • Finely diced red onions
  • Finely diced peppers: Jalapenos and Serranos are frequent choices; red bells add color and crunch but no heat; habaneros add color and a LOT of heat.
  • Thinly sliced green onions, including the tops
  • Crushed garlic
  • Garden fresh diced tomatoes
  • Fresh cilantro sprigs
  • Salt and pepper if you must
Avocado soon to become guacamole

The avocado is disappearing under a growing pile of finely diced red onions, green onions, jalapenos, Serranos and salsa.

My essential optional extras are:

  • fresh lime juice
  • fresh cilantro

    Lime and Cilantro

    Avocado and options are ready to mix. Lime and cilantro are my essential finishers for any salsa or guacamole.

Gently fold the guacamole together and finish it off with the essential optional extras: a generous squeeze of lime juice and cilantro.

Guacamole

Guacamole mixed and ready for the finishing touches.

When you’re done you can transfer the guacamole from the mixing bowl to a festive serving bowl if you’re serving guests. Or you can just eat it. Which is what I did.

Guac and a Tray of Chips

Guacamole and a tray of chips.

PS – if you end up adding too much heat (like, how could that happen?!) you can add more diced tomatoes. You can also serve it with a plop of sour cream or plain yogurt top. Don’t mix it in, just dip into it as you need to. The dairy will dilute the heat without diluting the flavor.

If you have leftovers, transfer to a lidded storage container. Press a piece of plastic wrap onto the surface of the guacamole and press out any air bubbles. Press the plastic wrap up the sides of the bowl and around the top edge before putting the lid on it. Put it in the fridge.

I’d planned to take a picture of the storage set up, but alas, there were no leftovers available for the demonstration.

Larrapin! Continue reading

May 11, 2011 Posted by | Appetizer | , , , , , , , , | 4 Comments

Grilled Cheese Month: Dijon, Muenster, Egg and Avocado

I came across a recipe for the Perfect Fried Egg Sandwich a few days ago which got my mouth a-watering. It was piled high with bacon, but when I got ready to make this I was too impatient to fry the bacon. It wasn’t too shabby the way it turned out.

I wanted to be sure the cheese was melty on both sides and I didn’t think this would be very easy to flip, so I made it open-faced and put it together when it was done. I put it together on my homemade garlic-herb bread.  I used two burners, my iron griddle for the sandwich, and one of my 6 1/2-inch iron skillets for the egg.

1.

Muenster Cheese

Spread butter on one side of the bread, Dijon on the other and place it, butter side down on a medium hot griddle.

2.

Fry and Egg

Meanwhile, heat a small skillet to medium, add butter and immediately add the egg. This is one time you want the yolk to break. Swirl it around a little or a lot.

3.

Add Avocado

While the egg fries, add slices of avocado to the top of the melting cheese.

4.

Add the egg

When most of the egg white is cooked, put the egg on top of the avocado. Leave it flat for a whole sandwich, or use a spatula to roll it burrito-style to fit. Add the bacon here if you have it.

5.

Put the sandwich together

Carefully flip one side of the sandwich on top of the other.

6.

Grilled Fried Egg Sandwich

Grilled Cheese Fried Egg Sandwich

7.

Grilled Cheese Fried Egg Sandwich

Grilled Muenster, Dijon, Fried Egg and Avocado on Garlic-Herb Bread Sandwich

Larrupin!

April 17, 2011 Posted by | Sandwich | , , , , , , , , , | 1 Comment

Pancetta Egg Sandwich

I’m out of bacon, so this morning I opened up the pancetta and made a pancetta egg sandwich on French bread. It’s lightly grilled with a slice of melty provolone inside.
I started by frying two slices of pancetta in a fairly large iron skillet. When it shrank enough for me to scoot it to the side, I put a slice of French bread in the pan to toast lightly. I traded it out with the other slice of bread after a few minutes. The cheese went on the bread while it was in the pan.
The pancetta came out when it was brown and crispy on both sides. It went immediately on top of the melty cheese.
A dab of fresh olive oil went into the skillet and I cracked the egg into the puddle of cool oil. It bubbled and popped while the bread kept warm on the other side of the skillet. I like my egg sunny-side up, but for egg sandwiches I usually go over easy so the yolks aren’t so fragile. When the egg was nearly done, I gently broke the yolk so some of it could ooze out and cook. I made sure the center was still jiggly with a runny center when I piled the egg on top of the pancetta.
Larrapin!
It’s not on a heart healthy or low-salt diet, but every once in a while it sure is tasty!
Some options that would have been good include a thin spread of mayo; avocado slices; maybe some thinly sliced sauteed mushrooms… A thin slice of a tomato fresh from the garden sprinkled with fresh graded parmesan and a splash of balsamic vinegar would also hit the spot.
You could also make this with bacon, and switch out the cheese to what sounds good to you.
Mmmmm. What sounds good to you?

August 15, 2010 Posted by | Breakfast, Sandwich | , , , , , , | Leave a comment

Roast Chicken Salad with Feta

I roasted a chicken in the “cool” of the morning today and put this together for lunch.

Look yummy?

It was!

Chicken, avocado, tomato, feta, spinach, bacon and a few other odd and ends made up this healthy, tasty, warm summer salad. It was only warm because the chicken was less than an hour out of the oven, but it would be just as good if I’d pulled the chicken out of the fridge to build this.

Starting at the bottom of the bowl, here’s what’s in it.

  • 1 roast chicken thigh
  • 1/2 tomato, diced
  • 1/2 avocado, sliced
  • 1 sliced green onion
  • 1 handful torn spinach
  • 1–2 T Athenos Feta
  • 1 slice crispy bacon, crumbled
  • fresh cracked black pepper
Here’s the meat from one cooked chicken thigh.
Add about a half a tomato, diced, and half an avocado, sliced and fanned out.
Next add slices of a green onion and a handful of torn spinach.
Feta and crispy bacon make up the next layer.
Sweet and spicy vinaigrette.

I made the dressing in a recycled pimiento jar. It’s the small jar, the two ounce size I think.

Pour fruit vinegar into small jar with tight fitting lid. I used homemade Cranapple Cider Vinegar. (The red layer in the middle.)
Add an equal amount of olive oil. (Top layer.)
Next add about a teaspoon (or so) of honey mustard, and about a tablespoon of honey. (The botttom layer.)
1/2 teaspoon your favorite herb/s, finely ground.

Tightly cap the jar and shake well. I used about 1/2 of it on this salad. The other half will go on another salad in a couple of days.

July 22, 2010 Posted by | Brown Bag, Salad | , , , , , , , , | 1 Comment

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