Veggies & Starches

Hasselback Sweet Potatoes with Maple Cinnamon Butter. And Bacon.

by Shawnda on November 11, 2012

in Sides,Thanksgiving,Veggies & Starches

Hasselback Sweet Potatoes with Maple-Cinnamon Butter and Bacon

Because I regularly volunteer for sweet potato duty, that traditional dish has evolved to be the revolving the door at Thanksgiving every year. My mom always makes a small dish of Candied Sweet Potatoes – you know the kind, sweet potatoes, brown sugar, a stick of butter, all buried under a bag of jumbo marshmallows.

And then I make something else for the marshmallow haters.

Maybe it’s twice-baked sweet potatoes sprinkled with a cinnamon-brown sugar streusel, or mashed sweet potatoes served alongside cinnamon honey butter, or the recipe that still remains my family’s favorite to this day – sweet potato wedges with bacon vinaigrette.

This year, I took the flavors (maple syrup, butter, bacon) from that family favorite and worked them into a lower maintenance recipe. Because the last thing I want to do on a busy holiday is fuss with flipping two baking sheets-worth of sweet potato wedges. And standing over a sizzling pan hanging out of a hot oven is the last thing I should be doing on a day when the first bottle of wine is opened before 11am.

Hasselback Sweet Potatoes with Maple-Cinnamon Butter and Bacon

We started with a plain Hasselback Sweet Potato, the prettiest way to serve a sweet potato by the way, and slathered it with a simple maple-cinnamon butter and then crumbled crispy bacon over top. The preparation is simple (recruit an inlaw to help with hasselbacking duty), the butter can be made days ahead of time, and… there’s bacon!

Some tips for hasselback-ing your potatoes:
– Look for potatoes that are similar in size and shape to ensure even cooking.
– Find each potato’s “flat side” and use that as the bottom – nothing will roll around on the baking sheet while you’re cutting or transferring to/from the oven.
– Use a sharp knife.
– Be prepared to need a couple of potatoes to hit that hasselback-ing groove.
– Don’t panic if you cut too far, a toothpick can easily rejoin an accidentally unjoined hasselback potato.

And just a note: the green garnish (a random green leaf from a bag of lettuce) in the photo was simply added to help my camera out and I pulled them off later :oops: My camera is remarkably unkind to photos of orange food with brown skin, topped with brownish-orange food and yellowish-orange butter. If I had had any green onions, I would have used those – and them left them there.

Hasselback Sweet Potatoes with Maple-Cinnamon Butter

Hasselback sweet potatoes served with a sweetened maple-cinnamon butter and crispy bacon are an impressive twist to traditional holiday sweet potato dishes,

Ingredients

  • For the maple-cinnamon butter:
  • 1 stick butter, very soft
  • 1/4 tsp cinnamon (more to taste)
  • 2 Tbsp maple syrup
  • Pinch of salt
  • For the potatoes:
  • 8 medium sweet potatoes
  • Olive oil
  • Salt
  • Pepper
  • 4 slices of bacon, cooked to a crisp.

Instructions

  1. To make the maple cinnamon butter, mash together very soft butter, cinnamon, maple syrup and a pinch of salt until uniform.
  2. Taste for cinnamonness and sweetness and add more to taste if desired.
  3. Lay a ~12-inch piece of plastic wrap on your work surface.
  4. Spoon the butter into a line about the length of a stick of butter, and wrap into cylinder.
  5. Pick up the butter and twist to seal the butter in the plastic wrap.
  6. Chill until firm (this can be done several days ahead).
  7. Using a sharp knife, cut 1/4-inch slits about 2/3 of the way through the potato.
  8. Place on a foil-lined baking sheet and drizzle with olive oil and a pinch of salt and pepper.
  9. Bake for ~45 minutes, until tender all the way through (stick a fork near the bottom side, where there are no cuts to check for doneness).
  10. Serve warm, with slices of maple-cinnamon butter, and topped with crumbled bacon. Because there's so much food at the holidays, cutting them in half will probably still be a plenty big enough serving.

Notes

Yields: 8-16 servings

Source: Confections of a Foodie Bride

Estimated time: 1 hour

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Grilled Okra

by Shawnda on July 3, 2012

in On the grill,Sides,Veggies & Starches

Grilled Okra

Grilling okra is perhaps the simplest way to prepare one of the weirder members of the vegetable kingdom. The insides are moist (but not slimy) and the outsides get a little crispy, giving you a bit of that fried okra crunch infused with smokiness from the grill. Without all the hassle and the grease of fried okra.

And the best part, your house doesn’t smell like you fried a pair of old running shoes.

Grilled Okra

We paired those crispy, smokey okra pods with some Jalapeno-Cilantro Ranch Dressing as a dipper. You cannot go wrong with ranch dressing and you certainly cannot go wrong with ranch that has been dressed up with jalapeno, lime, and cilantro.

It’s important to use small pods, 4-inches and less. Large okra pods are tough and stringy and not fit for grilling (or buying) – have you ever imagined what it would be like to grill burlap? Even the ranch won’t help. The original recipe recommended pods that were 2 inches or less which, unless you grow okra, is actually a pretty unreasonable requirement. I found the shorter pods up to ~4 inches came out fine.
Continue Reading…

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Okra Fritters with Grilled Corn and Goat Cheese

I grew up in the south where it was very much acceptable to have fried okra as a vegetable 4 times a week during the summer. My parents and both sets of grandparents grew okra in their gardens. I wasn’t a fan. And I couldn’t get away from it.

Like most things that weren’t macaroni & cheese, I had to slowly come around to appreciate okra. But only fried. And even then, only dipped in ranch dressing.

It still counted.

Okra Fritters with Grilled Corn and Goat Cheese

With containers of okra sitting in the produce section for $2 ($2!), I couldn’t pass them up. Instead of plain okra fritters, we threw in the kernels from a leftover grilled corn cob (we always throw a few extra cobs on the grill just for occasions like these!) and some goat cheese. Because everything’s better with goat cheese!

The corn is sweet, the goat cheese tangy and creamy when eaten warm. And just when you think it couldn’t get any better, try dipping it in a little homemade ranch dressing :)

Okra Fritters with Grilled Corn and Goat Cheese

Okra fritters get a summer makeover with grilled corn kernels and tangy goat cheese.

Ingredients

  • Vegetable oil, for frying
  • 1 1/2 cup sliced okra (~1/4-inch slices)
  • 3/4 cup corn kernels, cut from 1 grilled cob
  • 4 oz goat cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup + 2 Tbsp flour
  • 1/3 cup buttermilk
  • 1 egg
  • Ranch dressing, for serving (optional)

Instructions

  1. Heat ~1/2 inch of vegetable oil in a medium frying pan.
  2. In a mixing bowl, combine okra, corn kernels, goat cheese, salt, and pepper, stirring to mix well.
  3. Add flour and stir.
  4. Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks of dry flour left.
  5. When the oil is hot enough (a pinch of batter dropped into the oil should vigorously bubble), drop batter by 2 Tbsp and flatten with the back of your spoon.
  6. Fry in 2-3 batches, cooking 2-3 minutes on each side, until golden brown.
  7. Remove to a paper towel-lined plate to drain and cool.
  8. Serve warm. With ranch dressing.

Notes

Yields: 12 pieces

Adapted from Everyday Food

Estimated time: 30 minutes

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Grilled Broccoli with Chipotle-Lime Butter

I love grilling season. Which, where I live, essentially lasts from mid-February to mid-November.

During the summer, the Foodie Groom’s “vegetable” of choice is grilled corn. It could be worse, I guess – although lately he and the toddler have really been digging the grilled green & purple beans from the garden.

His grilled corn on the cob usually comes slathered with a compound butter flavored with basil and parmesan or Mexican-style, slathered with a chipotle butter and topped with a pinch of crumbled queso fresco.

So when I saw a recipe for grilled broccoli with chipotle-lime butter in the latest Food & Wine, I was completely smitten – and pretty optimistic that I could get by with swapping out the corn for broccoli without too much protesting.

And I was right.

Grilled Broccoli with Chipotle-Lime Butter

The broccoli was lightly charred and smokey. The chipotle-lime butter added volumes of flavor and just a little heat. My husband declared it the best broccoli he’s ever had, which, honestly, probably isn’t saying much. But I think it was one of the better preparations of broccoli that I’ve ever had. And I love broccoli!

Trying not to negate all the good, I only used half the butter that the original recipe called for and squeezed extra lime juice over top before serving. And just like that, everyone in this house enjoys broccoli.

Grilled Broccoli with Chipotle-Lime Butter

Grilled broccoli topped with a flavorful chipotle-lime butter and queso fresco.

Ingredients

  • 6 Tbsp butter, softened
  • 1 lime, zested and juiced + additional wedges for serving (optional)
  • 1 canned chipotle, minced, + small spoonful of adobo sauce
  • 1 tsp honey
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 3 heads of broccoli, cut into florets
  • Olive oil, for spraying or drizzling
  • 1 cup queso fresco, crumbled

Instructions

  1. Heat grill to medium-high.
  2. Stir together all ingredients for the chipotle-lime butter and add a pinch of salt and pepper. (Or give it a whirl for ~10 seconds in your small chopper/food processor).
  3. Spread broccoli on a large baking pan and drizzle/spray with olive oil.
  4. Season with salt and pepper and then transfer to the heated grill.
  5. Grill ~10 minutes, flipping or stirring halfway through - the pieces should have nice grill marks but not be too charred.
  6. Transfer to a serving bowl and top with spoonfuls of chipotle-lime butter (I only used half the butter and refrigerated the rest).
  7. Serve warm, topped with crumbled cheese.

Notes

Yields: 6 servings

Adapted from Food & Wine, May 2012

Estimated time: 30 minutes

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