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!

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

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

Grilled Cheese Month: Jalapeno Poppers

I’ve had a couple of blogs pick up some of my Grilled Cheese Month posts the last couple of days (yay!). When I checked out one of the postings I found another link that took me to  The Emerald Owl and a post for a Jalapeno Popper Grilled Cheese. I had to try it.

Grilled Bacon Jalapeno Popper

I grilled it on the Garlic-Herb Bread I made a few days ago. Then there’s butter, cream cheese, bacon, and roasted jalapenos.

I should have roasted more jalapenos. I didn’t think about the shrinkage. And my two-pound loaf of bread means the sandwich is about five inches square. That’s a pretty big sandwich.

I made one for Dillon with the jalapenos and added a layer of avocado. That took all the peppers so I sliced up some cherry tomatoes to go with the avocado on mine. It was pretty darn tasty!

I would like to put a little more heat in it.

I think I’ll roast the jalapenos, leave the seeds in, and chop it up and mix it into the cream cheese a day or two early so the pepper flavors can soak into the cheese.

I like pepper poppers dipped in a sweet tangy raspberry sauce. If I can get the heat up in the sandwich I want to add a layer, or serve with a dip on the side, to include the tartness of raspberries or maybe cranberries.

Larrupin!


April 13, 2011 Posted by | Sandwich | , , , , , , | Leave a 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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