I love Asian flavors.  One of my favorites is hoisin sauce, which is also known as Peking sauce because it’s used in making Peking duck.  Luckily for me, the kids love it too, so I use it often when I want to add a little kick to chicken or vegetables.

The glaze is one of my own creation and stems partly from my mothers Chicken Diable recipe (…Which it seems I have never posted… I have to correct that!)  The glaze is a simple mix of Asian flavors that I love.  For this round I kept the spices minimal, but if I’m making this for myself, I usually add a good dash of hot red pepper flakes as well.

The big question for me was what to serve with the chicken.  After a bit of searching, I found a recipe for sesame mashed potatoes that seemed like they would be the perfect foil for the chicken.

I was right.

This was an awesome meal and enjoyed by the whole family.  It’s simple, extremely tasty and as the Colonel would say, “it’s finger lickin’ good.”  give it a try and I’m sure you’ll love it too.

What’s your favorite Asian chicken dish?  Any that I should try?  let me know so I can keep ‘em coming.
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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2010. | Permalink | 5 comments | Add to del.icio.us
Post tags: Asian inspired, chicken, Potatoes, Recipes, sesame oil

Whether you call them fries, french fries, Pomme Frite’s or chips, they go with everything.  Who in America can imagine a summer without a burger and fries or fish and chips?  No matter what name they go by, they’re as much a part of eating in the Western world as is apple or cherry pie.

I think the reason more people don’t make their own fries at home is that they think it will be difficult, messy or dangerous.  While the last two can be true if deep frying your potatoes, there is a far simpler method of making fries at home that gives pretty good results without the mess or danger of using hot oil.  Make oven fries.

Oven fries use the same principles as frying them.  That is; they’re covered in oil which gets hot and subsequently helps to cook your fries with a crispy exterior and a fluffy interior.  The difference in texture is subtle when using larger cut fries or wedges and is well worth the effort.

My version is different from many because I do blanch my potatoes before cutting the fries for a closer approximation of the deep fried variety.  They’re a little more difficult to make pretty, but the flavor and texture more than outweighs a slightly less than perfect look.

The other advantage is that the fries can (and should) be seasoned before hey are cooked, which allows the flavors to soak into the potato, rather than simply being tossed onto the outside.  This adds a ton of options for flavors, from fresh herbs to bitter roasted garlic.  Only your imagination  limits the possibilities.

Oven fries can also be made on the grill, so don’t limit your experiences to the oven.  Toss these bad boys on the grill the next time you’re grilling.  It gives them a whole different flavor and a crispier exterior!

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2010. | Permalink | 5 comments | Add to del.icio.us
Post tags: chips, french fries, fries, gluten free, pomme frite, Potato, Potatoes, Vegetarian

One of the treasures my wife brought with her on her recent visit home was her version of Turkish style mashed potatoes.  While you might not find mashed potatoes something sexy, with the addition of a few ingredients they are.  Oh yes, they are.

While these are generally made with saffron in Turkey, we opted for turmeric.  This was mostly a cost issue, since we’re feeding 5 and turmeric is an awful lot less expensive here in the States than saffron is.

(She bought something that was labeled saffron and brought it with her, but I’m pretty sure that it’s actually sunflower, not the real article.  I blame a shady spice vendor, whom I curse in multiple languages with a foul tongue and reference his lineage and several unclean habits.)

In any case, Turmeric was a wonderful substitution, or it is until such time as I have a lovely stash of saffron lying about.  There is a wonderful earthy flavor, mingled with subtle florals and the strength of onion and garlic to tie everything together.  Some of the ingredients aren’t authentic, but the result is amazing and I think you and your family will absolutely love this dish.

The plating above was done by my lovely wife, and she tells me that this is how these are served at her favorite restaurant in Adana Izmir, optionally with a sauce or pan-drippings from one of the main dishes.  I thought they were gorgeous as-is, so I just shot the plate as it was, though I may go back later and take another run of photos with a sauce, too.

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2010. | Permalink | 2 comments | Add to del.icio.us
Post tags: comfort food, mashed potato, Potato, Potatoes, Regional Cooking, Turkish Cuisine

Please welcome my dear friend Jill McKeever of SimpleDailyRecipes.com.  We’re very happy to have her share her recipe for Duchess Potatoes here at CBSOP.

Take it away Jill!

Duchess Potatoes is an old recipe taken from a book our grandmothers would have … [visit site to read more]

© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2010. | Permalink | 8 comments | Add to del.icio.us
Post tags: Cheese, friends, Guest Post, Leftovers, Potatoes, simple, Texas

I’m a huge fan of a simple dish that still has the ability to get my guests to “Oooh” and “Ahhh” as though I’d slaved over it for days, rather than whipped it out in a few minutes. This is one of those dishes.  Utterly simple in preparation but a great wow factor, especially for my friends who may not deal with lamb regularly.

Another great thing about this dish is the price.  I used lamb shoulder chops for this dish which cost less than half of what a loin chop or another high-end cut would cost.  Like most lesser desired cuts, these chops have more flavor for less money and sacrifice nothing except tat “lollipop” effect you’d get with bone-in center cut chops.

Lamb and potatoes are the perfect partners in this dish.  The potatoes are also simple, easy to prepare with just a little forethought and make a nice impression on the plate.  For a full course meal, go with a light citrus salad as a starter and finish with a light lime sorbet.  A perfect meal all the way ’round.

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2010. | Permalink | 5 comments | Add to del.icio.us
Post tags: crusted, easy quick, Herbs, lamb, Potatoes, Recipes, simple

From the archives – What’s  a Holiday feast without mashed potatoes?  If this basic method can be modified to your liking, but yields strikingly good results all on its own.  Enjoy!

Yesterday I received a request through my wife for my mashed potato recipe. Honestly, I’d never thought to post it, because to me, it’s just one of those things that I make without thinking about it. I’ve been helping my mother make mashed spuds since I was six years old and I suppose I just assumed that everyone else had done the same. I really should know better by now, shouldn’t I?

As my wife kindly pointed out to me, there is a whole generation of people who grew up eating mashed potatoes primarily from a box or a tin. While I’ll admit to having used potato flakes, they simply don’t compare to the fresh alternative. (They do however, work wonderfully as a thickener in soups and stews, and are great at fixing a batch of fresh potatoes if too much liquid has been added, but that’s an entry for another time.)

Homemade mashed potatoes should not be daunting, nor are they complicated. The basic procedure is a simple 3 step process of boil, add flavorings and mash. Many of the more modern upscale recipes call for the use of a food mill or potato ricer. If you have either of these tools, by all means feel free to use them, but they aren’t strictly necessary. All you need is a mashing device. This can be a large fork or slotted spoon, a potato masher or a hand held mixer.

I’ll cover the basics here, then point out some additions and other tips at the end.

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2009. | Permalink | 6 comments | Add to del.icio.us
Post tags: basics, christmas, comfort foods, Holiday-Recipes, mashed, Potatoes, smashed, Thanksgiving

Winter is finally rearing it’s chilly head here in Northern California.  With temperatures finally dipping into the 30′s in the early mornings and the need for a jacket even in the afternoons the thought of a warm and comforting meal in the evening becomes less of a fond memory and more of an urgent desire. Baby, it’s cold outside!  Time for some comfort food.

Please note that this is not a recipe for Shepherd’s Pie.  Shepherd’s Pie, by definition uses minced lamb.  Anything else is a cottage pie and cannot technically be called a shepherd’s pie.  Regardless of that factoid (which you may or may not give a hoot about), this dish is full of all the love and goodness that you and your family will be craving throughout the oncoming chilly days and nights of winter. It’s a satisfying, warm and hearty dish that’s just perfect for cozying up around the table with family or friends and some good wine and conversation. (Or stout.  Stout is good here, too!)

Have yourself some meat and mash love this winter.  You deserve it.  It’s comfort food season, so consider this a calorie free meal for a Saturday night and enjoy!  We surely did.

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2009. | Permalink | 5 comments | Add to del.icio.us
Post tags: bake, carrots, comfort food, comfort foods, ground beef, ground pork, Irish cooking, irish cuisine, Potatoes, Recipes

Colcannon is a traditional Irish dish usually served on Halloween. The name is derived from the Gaelic “cal ceann fhionn”, which translates to “White Headed Cabbage”, but it is made with green cabbage or kale.  I’ve made colcannon before, but that version was taken directly from Monica Sheridan’s “My Irish Cook Book” (now available in updated form as The Art of Irish Cooking) and was as close to the traditional Irish version Ms. Sheridan described as was possible for me to produce.

I’m calling this an Americanized version for several reasons.  First, I used both butter and olive oil in preparation, not just the milk and butter called for in traditional recipes.  Secondly, in a traditional Colcannon the cabbage or kale is boiled.  The kale in this recipe never saw liquid, it was sauteed in butter, olive oil and garlic, which is the third change from the traditional.  I’ve not yet seen a colcannon recipe that calls for garlic.

Regardless of the differences from the original, I think that this dish turned out marvelously.  It may not actually be Colcannon in the traditional sense, but it was good, satisfying and well worth the minimal amount of effort it took to produce.  It actually sparked the idea for an entirely different version, but that’s for another post…

If you haven’t already, give Colcannon a try.  I think you’ll love it even if you aren’t part Irish.

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2009. | Permalink | 2 comments | Add to del.icio.us
Post tags: cabbage, colcannon, Halloween, Irish, Irish cooking, irish cuisine, Kale, Potatoes

Who says meat and potatoes has to be boring?  With just a little thought and a touch or two, the basic american plate of beef and starch can become something exciting.  It becomes an experience, rather than just something you eat.  That’s what good food is all about and I think that this dish qualifies nicely as an adventure in cooking, even though each part of the dish is utter simplicity to prepare.

The petit fillet is not a very tender cut, so either marinade well, cook rare (as we did) or braise for preparation. I use it not only because it’s inexpensive, but because it has a ton of flavor that some better cuts of beef simply can’t compare to.  Since we prefer our meats under the medium mark, just a few minutes sitting in seasoning was enough.  Had I been shooting for medium rare or above I would have marinated the cut for at least two hours.  If you’re still a bit frightened of this cut, try switching it out for a more tender chuck cut or new york strip, but stay away from mild cuts like fillet mignon, as the sauce will overpower the beef.

Add some roasted potatoes and greens of your choice and this is a complete meal in the greatest of American tradition.  My presentation is obviously a more refined take, but there’s nothing wrong with just plopping everything on a plate and drizzling with sauce before going wild with it.

Hey, it’s your kitchen and your family. Do it your way. It will taste just as good no matter how it’s plated.

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2009. | Permalink | 4 comments | Add to del.icio.us
Post tags: Beef, greens, mustard, Potatoes, sauces and glazes