Woody's Smorgasburger French Fries

Woody’s deep fryer was filled with decadent peanut oil, and everyone loved Woody’s French Fries!  The secret was not only in the oil… it was also the salt.     

 

4-6  Potatoes, scrubbed
3+ cups     Peanut Oil
Lawry’s Seasoned Salt

 

Scrub potatoes with water and a vegetable brush, until skin is pale brown.  Pat dry with a towel.  Cut potatoes lengthwise into sticks.

Meanwhile in a deep fryer or heavy pot /iron skillet, heat peanut oil.  The oil must be hot, so that the fries do not come out soggy.  (Note: if oil begins to smoke, remove pot carefully from heat and allow to cool until the smoking stops.  Do not leave heating oil unattended.)

 

Test heat by placing a fry into the oil.  It should start to bubble immediately.  When the oil is hot, place just enough potato sticks in to float in the oil (do not try to cook all your fries at once).  When golden (you may want to remove one, allow it to cool, and taste to insure it is done) remove from oil and allow to drain on a paper towel.  Start the next batch.  Lightly sprinkle the seasoned salt over the fries.

 

I usually calculate one small potato per person, but if you have a hungry group, you may want to fix more!

 

 

 

 

Oven-Roasted Tomatoes

These are great by themselves or on top of a salad.  They make a special treat in sandwich.  Make them in big batches and store in an air-tight container in the refrigerator for up to 3 weeks.

 

Roma (or other small) Tomatoes, halved
Garlic Powder
Basil, dried
Oregano, dried
Black Pepper (or Cayenne)
Salt
Sugar

 

Place a wire rack on top of a cookie sheets covered with foil or baking parchment.  Place tomatoes (cut end up) in a single layer on rack.  Sprinkle with sugar and salt, then liberally with garlic powder, basil, oregano, and pepper.  Place in an 275° oven and allow to slowly roast until tomatoes are dried (resemble a dried apricot), this can take anywhere from 1 to 5 hours or more depending on tomato thickness.

Stacey's Gazpacho with Jalapeno & Cilantro

         3½ cups    (or more) tomato juice
                    8    plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces
                    1    English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)
                    1    red bell pepper, cut into 1/4-inch pieces (about 1 cup)
                    1    medium onion, chopped
            ¾ cup    chopped fresh cilantro
            ¼ cup    chopped fresh parsley
              3tbsp    fresh lemon juice
                    1    green onion, minced
            1½ tsp    minced seeded jalapeño chili
                    2    garlic cloves, minced

Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic.

Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired.

Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Serve cold.

 

Makes 6 to 8 first-course servings.
 

Easy "Cheesy" Dips

There is a less 'refined gourmet' strain in our family, and I think if most people are honest they would admit to finding it within themselves as well.  So while this blog pays homage to our family voyage of culinary discovery, it still has to acknowledge our roots... thus cheese dip... and Velvetta  (everyone secretly loves Velvetta!)...

Cream Cheese
Place a block of cream cheese in shallow bowl, then cover with one of the following:
                             Fresh Salsa
                             Raspberry-Chipotle Sauce
                             Chutney
                             Tapenade

Serve with crackers and cheese spreader

 

 

Velvetta 2 ways

 Queso con Salsa

             1 block     Velvetta, cut in cubes
              ½ cup     Salsa
              ¼ cup     Onions, diced
                       1     Jalapeño, diced (optional)

Microwave ingredients in a large bowl, until melted.  Stir and serve with tortilla chips.

 

 

Queso con Chili

             1 block     Velvetta, cut in cubes
                1 can     Chili

Microwave Velvetta and chili in a large bowl, until melted.  Stir and serve with tortilla chips.

Nutty-Cheese Spread & Ginger Snaps

I discovered this recipe at a ladies potluck, my friend Rachael H. provided me with the recipe.  I love the snap & sweet of the ginger under the creamy-salty!

 

    8oz package     Cream Cheese, softened
                  1 Tb     grated onion
                 1 tsp     minced garlic
              ¼ cup     butter
              ¼ cup     brown sugar
                1 tsp     Worcestershire sauce
               ½ tsp     prepared mustard
                1 cup     toasted pecans, finely chopped
                            Ginger Snaps

§  In a small bowl, combine the cream cheese, onion and garlic.  Transfer to serving plate, and shape into a 6” disk.  Set aside.

 

§  In a small sauce pan, combine the butter brown sugar, Worcestershire sauce and mustard.  Cook and stir over medium heat for 4-5 minutes, or until sugar has dissolved.  Remove from heat, then stir in pecans.  Let cool slightly

§  Spoon over cheese mixture.  Let set

§  Serve with ginger snaps.

 

Steamed Wontons or Potstickers

                 
            1 pound     ground turkey

                       1     egg

                 2 Tb     grated fresh ginger

                      2     green onions, chopped finely

             2 clove     garlic, minced

                 2 Tb     soy sauce

                 2 Tb     sesame oil

                 1 tsp     rice vinegar

                 1 tsp     sugar

                             salt & white pepper to taste

          1 package     wonton wrappers

In a food processor combine all ingredients except for wonton wrappers.  Process ingredients until they are well mixed.

Place a small bowl of water near work surface.  Place a small portion of the mixture in the center of a wonton wrapper (½ - ¾  of a teaspoon, depending on size of wrapper).  Dab water around the edges with fingertips, then fold wrapper around fillings.  Pinch edges together to form a pouch.  (If unable to steam immediately, store wontons under plastic or a slightly damp cloth to maintain moisture.)

Heat a small amount of water in wok (you should be able to rest steam baskets just above water level).  Place finished pouches in a bamboo steam basket.  To avoid sticking, line the bottom of the basket with a damp piece of cotton cloth, and place wontons slightly apart.  When baskets are full, stack and cover.  You may have to steam wontons in more than one batch. Place steam basket over boiling water in wok.  Let steam for 10-15 minutes or until wontons do not fall apart when handled.  Be sure to add water to wok, if needed, do not let water evaporate completely.

Serve warm with favorite Asian dipping sauce. 

For potstickers:  after steaming set aside.  Heat vegetable oil in wok or non-stick frying pan.  Place wontons in pan until bottom is golden brown.  Serve warm with favorite Asian dipping sauce

 

Spicy Chex Party Mix - family-style

              ½ cup     butter

                 5 Tb     Worcestershire sauce

                 1 tsp     garlic powder

                 1 tsp     onion powder

                 1 tsp     cayenne pepper

              ½ tsp     white pepper

             2 cups     Wheat Chex Cereal

             2 cups     Rice Chex Cereal

             2 cups     pretzels

               1 cup     mixed nuts or pine nuts

               2 cup     croutons, cheddar crackers or oyster crackers

               1 cup     wasabi peas (optional)

               1 cup     sesame sticks

 

1.      Position rack in the center of the oven and preheat to 250°

2.     Spray large pan with vegetable oil

3.     Melt butter and blend together the Worcestershire, garlic powder, onion powder, cayenne and white pepper.

4.     In a large container add remaining ingredients.  Toss to blend, then drizzle with butter mixture.  Toss till all ingredients are thoroughly coated

5.     Spread evenly inot the pan and bake for about 1 hour, stirring several times during baking, until browned and crispy.

 

Makes 10 to 11 cups

Leftover Sandwiches - Small and Large

Our yummy sandwich solutions for leftovers...

Barbecue Roast Beef  or Pork Roast

In medium size pot: sauté onions in a small amount of oil.  Add thinly sliced beef or pork, or
shredded leftover roast.  Cover with barbecue sauce and simmer until sauce begins to bubble.
Serve on roll or hamburger bun.

Sloppy Joes

Use thinly sliced roast beef or ground beef/turkey with your favorite sloppy joe seasoning.

Meatloaf

A slab of leftover meatloaf is great on any bread.  Jazz it up with pepperocinis or olive tapenade.

Meatball

Left over hors d’oeuvre meatballs are the perfect bite size for a sandwich.  Heat them in a convenient bottle marinara sauce, and serve on a roll with grated parmesan or mozzarella cheese.  Don’t wait for leftovers – keep a bag of frozen meatballs in the freezer and bottle sauce in the pantry for handy sandwich fixins’

Tortas

This Mexican sandwich makes great use of shredded leftover meat (beef, chicken, pork).  Heat and season with your favorite taco seasonings.  Pile on soft Talera roll and top with cheddar, diced onions, tomatoes, lettuce, avocado and chipotle mayo
 

Fish Salad

Use leftover fish instead of canned tuna in your favorite recipe.  For a Mediterranean spin try mixing capers, diced nicoise olives, onions, fresh dill and a vinaigrette dressing.

Salmon Dill Pitas

Use the recipe on the previous page.  Using a pastry bag, pipe the salmon spread into mini pitas and garnish with sliced cucumbers, onions and capers.

Veggie

Usel leftover salad fixings: lettuce, tomatoeos, sliced cucumbers, shredded carrots, mushrooms… whatever you like.  Serve on sliced bread or roll, inside pitas, or wrapped in tortillas.  Use your favorite salad dressing instead of mayo or mustard.  Adding a little diced/sliced fruit such as pineapple or mango with a hint of chile or spice can add a whole lot of fun flavor !