Monthly Archives: February 2013

The Sweet Potato Salad

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sweet potato salad
This potato salad uses 3 varieties of sweet potato that all vary in color and sweetness. Garnett, Jewell and Japanese sweet potatoes are perfect choices, because of their contrasting colors and also their varying sweet flavors.

Sweet potatoes are high in vitamin A vitamin C, manganese plus high in antioxidants.

Note** Anthocyanin and other color-related pigments in sweet potato are equally valuable for their anti-inflammatory health benefit.

This is a truly delicious way to eat healthy.
Roast 4 mixed variety of sweet potato in oven for one hour @ 375 degrees.
Let cool for 30 minutes. Can place in refrigerator to cool off.
Cut the Sweet Potatoes in bite size cubes. Pour dressing over 20 minutes before ready to serve to blend flavors.

Sweet Maple Dressing
¼ cup olive oil
3 tablespoons of rice vinegar
3 cloves garlic
1 tablespoon maldon salt
Dash of cayenne pepper
1 tsp. garlic powder
2 tablespoons honey
2 tablespoons maple syrup

Blend well all above ingredients in food processor until creamy texture. Dress the sweet potatoes and add hazelnuts and dried fruit.

¼ cup crushed hazelnuts
2 tablespoons of dried fruit like apricots or dates or raisins

The Ultimate Superbowl Sub

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superbowl sandwich

2 medium red onions, sliced
2 tbsp olive oil
½ lb Pepperoni
¼ lb sopressata
¼ genoa salami
½ lb provolone cheese
3 oz sun dried tomatoes
2 T white balsamic vinegar
pinch of salt
1/2 c of balsamic glaze
3 portobello mushroom caps
1 lb loaf of Italian sesame bread

In a pan, saute the red onions in 2 tbsp of olive oil. When caramelized, add 1/4 cup of balsamic glaze and toss. Remove from heat and set aside to cool.

In a food processor, blend the sun dried tomatoes and vinegar, until it becomes close to a paste. Reserve on the side for use when assembling the sandwich.

Grill the portobello caps over medium heat. When almost finished cooking, drizzle with 1/4 cup of balsamic glaze. After 1 minute, drizzle with a little olive oil and remove from grill to cool.

Slice the loaf in half the lengthwise to begin assembly.

Start by layering salami, pepperoni and then the sun dried tomato paste. Layer the red onions, mushrooms, then sopressata and the provolone cheese.

Fold the top over the sandwich and then wrap it in plastic wrap. Then weigh the bread down using a large pan on top of it to weigh it down. This will help to meld the flavors together. This sandwich can me made ahead in the morning, then later unwrapped and cut to serve.

sandwich

 

Truffle Sweet Potato Fries

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sweet potato fries

3 medium sized sweet potatoes, I used a garnet, jewel and japanese varieties
2 tbsp olive oil
1 tbsp white truffle oil
1 tsp truffle salt
1/2 tsp garlic powder, but you can add more if you would like
1/4 cup asiago cheese, shredded

sweet potatoes
Right garnett, front left Japanese, and jewel is back left

Preheat the oven to 400 degrees.

Clean the potatoes and slice them the long way and place in a roasting pan.  You don’t need to peel them, but it’s up to you.

Drizzle the potatoes with oils and sprinkle with salt and garlic powder. Toss the potatoes and spread out the potatoes so that they aren’t touching. It’s important for them to be separated for roasting and crisping.

roasting sweet potatoes

Place the roasting pan in the oven and cook for 35 minutes.

Remove from the oven and toss the potatoes and return to the oven at 450 degrees for another 10-15 minutes, or until the fries are crisper.

When they are out of the oven, prior to serving, sprinkle with asiago cheese.

Guacamole

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guacamole

6 avocados peeled and diced
zest of ½ lime
juice of 1 lime
½ tsp Maldon salt
¼ small red onion diced very fine
6 halved grape tomatoes
2 tbsp tomatillo sauce
mix together until avacdo is chunky
1 T finely chopped cilantro

This is a really easy guacamole to make for a party. Peel and dice the avocados in a large bowl, add the lime juice and zest, salt, red onion, tomatillo sauce and tomatoes. Mash together until it’s a chunky consistency. If you like it a little smoother, you can keep mashing. Then add in cilantro and stir together.

*Tip: Remember to leave a pit in prior to and while serving to keep the guacamole from turning brown.

Honey Balsamic Wings

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chicken wings

1 ½ lb wings
5 T Balsamic glaze, like Colavita
2 T sweet vermouth
½ tsp pristine sun fire salt
1 T minced onion (can you dried or fresh)
1 tsp garlic powder
3 T honey

If you don’t have a balsamic glaze, you can make your own by reducing 1 cup of balsamic vinegar in a sauce pan over low heat until it thickens.

Preheat the oven to 375 degrees. Rinse wings and pat dry wings using a paper towel.

In a bowl, wisk together balsamic glaze, sweet vermouth, salt, onion and garlic powder. Place the wings in an oven-safe pan and pour sauce over them. Place in the oven for about an hour.

After 45 minutes, remove the wings and flip them over, then place them back in the oven. These wings are more of an oven marinated type of wing, rather than a really saucy wing.

When out of the oven taste and season with salt if needed.