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Post by Chuckie on Mar 31, 2016 19:23:47 GMT -5
We had leftover ham from Easter, and NOT enough scalloped spuds for two. There were two small taters on the cabinet that weren't used, so I scrubbed them up & quartered them, leaving the peels on. I put them in a bowl, and nuked for five minutes (that's the "new").
Then I put them on tinfoil (too lazy/tired to clean tray) and fired up the Chambers broiler (this is the "old" part). Approx. 10 minutes w/broiler tray @ 9:00 position, they looked like this:
I then put them in a mini well pot, and sprinkled some of a leftover bag of Italian shredded cheese combo (Asiago, Parmesan, Mozzarella) over the top, then back under the broiler:
About 2-3 minutes more, and here's the end product (remember a HOT or preheated broiler does NOT take long to melt cheese!!):
S-O-O-O-O-O-O, on a hard-pressed night when you're HUNGRY and don't have the gumption or the TIME for 'fancy', just do the "new" (nuke) and finish w/the "old" (Chambers broiler) for a great side in less than 20 minutes!!! OR if you do like we do and cook FOUR potatoes on the Thermobaker when we make them for the two of us, you could skip Step One (the "new") and just proceed w/the leftover baked spuds.
I suspect these would also be GREAT for unexpected guests as an impromptu cocktail party finger food...
CHEERS! Chuckie
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Post by mach12 on Mar 31, 2016 23:12:25 GMT -5
Holy smokes - Those really look great Chuckie! All kinds of options there, like some ranch dressing on the side of the plate. I'll bet Hasselback potatoes, one of my favorites, would really do well in the t-well too. I like Emeril's recipe at this link: Hasselback Potatoes |
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Post by Chuckie on Apr 1, 2016 8:25:20 GMT -5
Holy smokes - Those really look great Chuckie! All kinds of options there, like some ranch dressing on the side of the plate. I'll bet Hasselback potatoes, one of my favorites, would really do well in the t-well too. I like Emeril's recipe at this link: Hasselback Potatoes
I'd never HEARD of those before, and just a short time ago on MSN.com, they were a 'featured recipe'. I saved the link, thinking I'd make them someday. That was when we'd just gotten our French Debuyer pans, and was looking for recipes using a skillet. Here's MSN's link:
food52.com/recipes/33049-hasselback-potato-skillet-bake
And actually after looking @ the date, it was back in NOVEMBER!!! Guess I DIDN'T get "right around" to making them!! I like the MSN idea on how NOT to cut all the way through by placing a chopstick on either side of the spud.
Thanks for the link, they DO look GREAT!! Now I just gotta MAKE them!
CHEERS!
Chuckie
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Post by mach12 on Apr 1, 2016 11:42:06 GMT -5
I'm going to have to play with that and try making some with your "New Meets Old" approach. Seems to me you could slice the potatoes, put some of the butter/herb mix on them, cook them in the microwave close to being done and then finish them up under the broiler.
Edit - Mama just brought in a chicken from the freezer and stuck it in the fridge. Says to make some of the potato wedges first. Says she wants me to do some chicken in the Wearever Chicken Bucket and some of the wedges. Kind of a Chicken and Jo's meal variation. Sounds good to me. We still have several taters left in the bag after the Easter mashed potatoes and need to use them up. Thanks for the great idea! |
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