This is a super simple breakfast potato recipe. I don’t really have measurements because this is all by taste and what I have in the fridge or pantry. It takes no time at all, incredibly easy and is the perfect hangover cure. I highly recommend topping with an egg over easy and using lots of hot sauce. – ts
5-6 small potatoes (any potatoes will do)
1 small red bell pepper chopped
½ large yellow onion chopped
seasoning (whatever you have on hand) options:
- fresh herbs like thyme or rosemary
- dried oregano (make sure to squish dried oregano between your fingers to release the seasonings before using)
- chili powder
1-2 scallions chopped green and white parts
2 cloves garlic minced
salt, pepper, and cayenne pepper to taste
- Boil water, and then boil potatoes for about 8-10 minutes or until tender
- Drain and let cool while you chop the bell pepper, onions, and garlic
- Heat pan with olive oil, and then add garlic. Let cook about 45 seconds or 1 minute, until fragrant. Add peppers and onions and sauté for a few minutes. Season the veggies with salt and pepper.
- While peppers and onions cook, slice potatoes up to about ½ inch slices. Add potatoes to pan along with all seasonings. Cook for about 20 minutes. Top with fresh scallions. Serve hot with hot sauce and fried egg over easy.
The Chef likes to make this when he has leftover herbs. I can’t ever use all of the fresh herbs I buy before they go bad, so having something constructive to do with them really quiets my inner OCD, and that I appreciate.
This oil is great for bread-dipping, for drizzling over steak or fish, or for basting chicken or veggies with while grilling. In short, it’s your all-purpose driz.
handful of thyme
handful of oregano
handful of rosemary
1/2 cup of live oil
- Add all ingredients to saucepan.
- Simmer for 20 minutes.
- Store in bottle and driz when necessary.
We at Nummy are always up for a good rub. C’mon now people, get your mind out of the gutter. This is a family blog. Most of the time.
Anyway, nothing’s simpler than mixing and sprinkling, and this blackening rub will ensure that your meat gets the classic Cajun kick you’re looking for. Great on chicken, fish, shrimp, steak – you name it. If you can cook it, you can blacken it, so go forth and get dark and dirty.
6 tablespoons of paprika
1 tablespoon kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
- Combine all ingredients thoroughly.
Makes about one cup.
Well everyone, it’s that time of year again – The Gras. No, not the shirtless-Stephen-Graw variety, but the Mardi Gras. In its honor, the Nums have decided to hit you with some quintessentially Nawlins seafood recipes. This is one that Dot has pulled out many times, and it’s so buttery and satisfying that we know you won’t be disappointed. (Come to think of it, someone may have said that about The Shirtless Graw before, but that’s neither here nor there…)
This recipe originally hails from the much-regaled Heart & Soul Junior League cookbook under the name “Baked Shrimp Douglas,” but that frankly sounds too proper for a day that’s characterized by beads and boobs, so we took it down to plain ole English. Laissez le bon temps roulez! (I know that’s French and therefore a bizarre choice to follow-up a sentence about “plain ole English,” but I may have had too many Hurricanes, so don’t you judge me.)
2 lbs fresh medium shrimp, peeled and deveined
1 cup (2 sticks) butter, melted
1/3 cup Worcestershire sauce
3 tbsp olive oil
1 tsp dried rosemary
1 tsp garlic salt
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp ground red pepper
1 clove garlic, minced
- Preheat oven to 350.
- Combine all ingredients and place in 13x9x2 baking dish.
- Bake uncovered for 20 minutes or until shrimp turn pink.
- Serve in ramekins with Caesar salad and crusty French bread for dipping. This sauce is fatty-goodness gold, so you’ll want to be able to sop up every bite.
Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.
2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste
- Heat oil in a large pot over medium heat. Add all of veggies except tomatoes. Cook until soft and caramelized (this is the most important part of making this soup right).
- Then add tomatoes, stock, chili powder, and cumin. Simmer for about an hour.
- Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.
I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.