Tag Archives: dijon

Barrett’s Best Mashed Potatoes – Wasabi, Rosemary, Goat Cheese & More

The Chef likes to experiment… wait, that sounds wrong. What I mean to say is that he doesn’t like to cook the same thing twice. Unfortunately he is SOL when it comes to these taters because they are the bomb. (I’m sorry. That term is stupid and incredibly 1998, but it felt right, so I went with it.)

As Alton Brown would say on the hilariously hosted Iron Chef America, “the chef is here to offer his most succulent variations,” and so it is with Nummy. Here The Chef provides both the basics and some extra jazz for when you’re feeling frisky. My personal favorite is the horseradish, but I can lick a bowl clean no matter what kind is on the menu.

Wasabi Mashed Potatoes
6 Idaho potatoes, peeled
2 cup of half and half
8 tablespoons of unsalted butter
4 tablespoons of wasabi paste*
salt to taste

  1. Cut potatoes in half and place them in a pot of well-salted water.  Bring to a boil and cook until potatoes are easily pierced with a knife.
  2. Drain the potatoes and return them to the pot.
  3. In a saucepan, heat butter, half and half, and salt until the butter melts.  Pour over potatoes and mash together.
  4. Gently fold in the wasabi paste*. Season with salt.

*To make the other versions, simply substitute the items below for the wasabi. You’ll want to add them a little at a time until you’ve found the perfect amount for your taste. You can also use unpeeled red potatoes for these recipes for added texture and color.

Rosemary garlic mashed red potatoes

  • Rosemary and garlic
  • Lemon and thyme
  • Goat cheese and chives
  • Blue cheese
  • Pesto (1 tablespoon)
  • Dijon mustard
  • Truffle oil
  • Roasted garlic
  • Horseradish and parmesan
  • Cooked crawfish tails
  • Fresh dill and sour cream
  • Caramelized onions
  • Green onions, parsley and capers
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Filed under Comfort food, Potatoes, Side dishes, Southern food, Veggies

Rosemary-Dijon Steak Rub

I changed the name of this from “Steak Wet Rub” to “Rosemary-Dijon” because the ingredients made me want to eat it but the original title made me want to make some sort of dirty joke. Another wonderful suggestion from the West Coast. From Pitts: I’ve been doing this a lot lately. It holds up better for a ribeye or strip than a filet and also works great on pork chops, tenderloin, etc.

1/4 cup olive oil
1/4 cup dijon mustard
2-3 tablespoons chopped fresh rosemary
pinch of kosher salt
—————————————————–
  1. Combine ingredients into a loose paste. Season steaks with salt and pepper, then liberally brush or rub them with the paste and let marinate 15-20 minutes or longer.
  2. Throw them on the grill. Watch for flame-ups as the olive oil burns off, and move to a cooler part of the grill if necessary.
I almost always serve them with these potatoes because Aimee beats me down about making them. The finished product should be kind of crispy on the outside.

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Filed under Beef, Marinades, Meat, Rubs, Sauces

Basil Vinaigrette

The final installment of the sauce trilogy from Barrett. He, Todd and Caroline will find any excuse to put basil in something, but this is one I can get behind. Chef says this one’s great for caprese salads and works well as a marinade for chicken or fish.

2 garlic cloves
1/2 teapoon salt
3/4 cup fresh basil leaves
1/2 cup canola oil
1/8 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon fresh ground pepper

  1. Put salt and garlic in a food processor or blender and pulse to chop and combine.
  2. Add everything except the oil.
  3. Once basil is minced, slowly add the oil.

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Filed under Marinades, Salad dressings, Sauces