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Nesmuth
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Firecracker potatoes.
Firecracker potatoes. Spicy offering to any 4th of July potluck.
3 lbs potatoes peeled and cubed
1 lg onion diced
2 jalapeno peppers diced
3 cloves garlic diced
3 tbsp olive oil
1 tbsp of dried oregano leaves
No need for salt, plenty of taste comes out of this.
1 put the oil, onions, jalapeno peppers, garlic in a pot and caramelize the mixture until the onions are getting dark.
Add the potatoes and using your palms grind the oregano over the mixture in the pot and reduce the heat to slow cook the potatoes. Stir up the mixture each 10 mins until the potatoes are soft. Should take approximately 40 minutes more. Enjoy the smell it fills your kitchen up with.
Can be served hot or cold.
Enjoy these tasty firecrackers this weekend!
Richard Roehm
Firecracker potatoes. Spicy offering to any 4th of July potluck.
3 lbs potatoes peeled and cubed
1 lg onion diced
2 jalapeno peppers diced
3 cloves garlic diced
3 tbsp olive oil
1 tbsp of dried oregano leaves
No need for salt, plenty of taste comes out of this.
1 put the oil, onions, jalapeno peppers, garlic in a pot and caramelize the mixture until the onions are getting dark.
Add the potatoes and using your palms grind the oregano over the mixture in the pot and reduce the heat to slow cook the potatoes. Stir up the mixture each 10 mins until the potatoes are soft. Should take approximately 40 minutes more. Enjoy the smell it fills your kitchen up with.
Can be served hot or cold.
Enjoy these tasty firecrackers this weekend!
Richard Roehm
July 4th- Free recipe
1-46 ounce can of Red Tropical Fruit Punch
1-2 liter bottle of ginger ale
1-pint of raspberry sherbet
1-cup of mini marshmallows
1-cup of fresh blueberries
Just before serving time, combine the entire can of Red Tropical Punch and the entire bottle of Ginger Ale to your punch bowl or any other large serving bowl, and blend together well.
Drop the raspberry sherbet by large spoonfuls into your punch mixture.
Add the mini marshmallows and the blueberries to the above ingredients and serve.
1-46 ounce can of Red Tropical Fruit Punch
1-2 liter bottle of ginger ale
1-pint of raspberry sherbet
1-cup of mini marshmallows
1-cup of fresh blueberries
Just before serving time, combine the entire can of Red Tropical Punch and the entire bottle of Ginger Ale to your punch bowl or any other large serving bowl, and blend together well.
Drop the raspberry sherbet by large spoonfuls into your punch mixture.
Add the mini marshmallows and the blueberries to the above ingredients and serve.
Grilled Leg of Lamb
Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
1 boneless leg of lamb, butterflied
Marinade:
2 tbsp garlic, minced
1 cup Dijon mustard
1/2 cup honey
1 cup white wine
Black pepper, coarsely ground
1/4 cup Italian parsley, minced
Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
Raspberry Jalapeno Sauce:
1 tsp butter
1 tsp garlic, minced
2-3 medium jalapeno peppers, finely minced
1 16oz jar seedless raspberry preserves
1/4 cup onion, finely minced
1/2 cup dry white wine
Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Have you ate that before? I did eat lamb but I didn't like it and I don't know why. YUKY!!!
Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
1 boneless leg of lamb, butterflied
Marinade:
2 tbsp garlic, minced
1 cup Dijon mustard
1/2 cup honey
1 cup white wine
Black pepper, coarsely ground
1/4 cup Italian parsley, minced
Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
Raspberry Jalapeno Sauce:
1 tsp butter
1 tsp garlic, minced
2-3 medium jalapeno peppers, finely minced
1 16oz jar seedless raspberry preserves
1/4 cup onion, finely minced
1/2 cup dry white wine
Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Have you ate that before? I did eat lamb but I didn't like it and I don't know why. YUKY!!!