Röschti with bacon, onions, and cheese

Adapted from Amy Pollien’s Röschti.

3-4 large potatoes, shredded
1/2 c butter (or less), divided
2 Tbsp olive oil (or less), divided
1 c shredded cheese
2 full scallions, diced
4 slices of bacon, cooked and chopped

In a large mixing bowl, gently mix shredded potatoes, cheese, scallions and bacon.

Heat 1 Tbsp of oil and 2 Tbsp butter (or more) in a large and deep cast iron or nonstick pan on medium heat. Add the entire contents of your mixing bowl and press down firmly with a spatula.

Cook uncovered on medium-low heat for 12-15 minutes. Flip “out” your Röschti onto a plate or platter. Add another Tbsp of oil and 2 more Tbsp butter (or more) to the pan. Slide your Röschti back into the pan, uncooked side down. Press firmly and cook uncovered for another 12-15 minutes.

I quartered and boiled my potatoes for about 10 minutes, then cooled them for 30 minutes before trying to shred them. It wasn’t so bad.

I strongly encourage you to read Amy’s post instead of following my directions.

Bacon wrapped around chipotle lime chicken, with rice and salsa. Oops, forgot my beans!

2 large chicken breasts, halved
4 slices of bacon
1-2 cups honeydew salsa
1 tsp ground chipotle powder
1 Tbsp olive oil
1/2 a lime, juiced

Preheat oven to 400.

Combine chipotle, oil and lime juice in a bowl or plastic bag. Add chicken breast halves and coat well. Set aside.

In a lightly greased baking dish, spread out the salsa evenly. Wrap bacon slices around chicken breast halves and place on top of salsa. Bake uncovered at 400 for 30 minutes or until the juices run clear.

Seen here served with Elise’s Spanish Rice and honeydew salsa.

Honeydew Salsa

5-6 large slices of honeydew melon, skin on
1 large onion, skin on
2 jalapeno peppers
1 lime
1/2 c cilantro, divided

Cut the onion and jalapenos in half (long way for jalapenos). Grill or Broil onion, peppers, and half the melon slices until the edges just start to char. Flip or turn them until all sides are this way. Remove from heat and let cool.

Remove the outer layers of the onion and melon skin, discard. Chop two slices of onion and place in food processor or blender. Add jalapenos, cooked melon, and half the cilantro, puree until smooth.

Chop up the remaining raw melon and cooked onions and place in medium mixing bowl. Add puree and remaining cilantro, mix well. Squeeze in the juice of one lime, mix well. Chill for at least one hour before serving.

Makes about 3 cups.

I don’t normally like fruity salsa, and I never thought I’d make some, but I have this honeydew itching to be eaten, and I’m running out of ideas. I imagine you could use cantaloupe, pineapple, mango, or some other sort of fruit. This was startlingly good.

Adapted from the back of the jar.
http://www.bgfoods.com/recipes/detail.asp?RecipeID=122359&BrandSiteID=176

1/2 c molasses
1 c ketchup
1/4 c vinegar
1/4 c dijon mustard
2 Tbsp Worcestershire sauce
1 tsp minced garlic
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
1 tsp ground chipotle pepper

Mix well.

I did pulled pork sandwiches again; added a pound of pork and 1 cup of water and let it sit on high in my crock-pot all day. And, again, I had to boil it down to get rid of the extra water. This sauce is ready to dip as is, but it tastes better heated up, and it made for a pretty awesome sandwich.

Spicy Grape Wonton Dessert

The Daring Cooks‘ October challenge of phở and dessert wontons comes from Jaden of the Steamy Kitchen.

2 cups seedless grapes, halved or mashed
1/2 an apple, finely chopped
Juice from one lime
1 tsp ground cardamom
1 tsp cinnamon
1/2 tsp ground cloves
water
4 Tbsp flour, divided
1 egg, whisked (optional)
1 Tbsp butter, melted

Combine the first 6 ingredients in a saucepan. If necessary, add enough water to almost reach the top of the fruit (I used 1/2 c, but it all depends on the width of your saucepan!).

Bring to a boil, reduce heat and simmer covered for 30 minutes.

Mix 2 Tbsp flour and 1/4 cup of water until most or all of the flour is dissolved. Slowly stir into fruit mix. Bring to a boil, reduce heat and simmer for 10-15 minutes, or until your compote feels slightly thick.

Cool completely. (I let mine cool on the stove for an hour, in a bowl on the counter for an hour, and then in the refrigerator for a third hour. You could probably pop it straight into the refrigerator and save yourself 90 minutes.)

Preheat oven to 350. Place one teaspoon of compote in the center of your wonton wrapper. Sprinkle compote with flour. Fold creatively, and use the whisked egg to seal them shut. Baste the folded wonton with melted butter.

Bake at 350 for 13 minutes or until golden brown.

I used my cupcake tin because I wasn’t sure of any possible explosions that might occur. I could have probably used my cookie sheet and done 30 at a time instead of just 12.

My grapes were Concord grapes. I’m not really interested in revealing how many hours it took me to remove the seeds from four very large bushels of grapes. Let’s just say I’ll never do it again, and I don’t recommend you do it, either. #^_^# Just use seedless grapes or another type of fruit.

Yes, I’ve left out my version of phở, intentionally, based on a personal view that the internet is an oyster from which anyone may slurp the succulent meat.

Pork and cabbage stir fry

1 lb pork
1/2 head of cabbage, sliced
1 onion, sliced
1 carrot, julienne sliced
3 Tbsp tamarind paste
2 Tbsp ginger root, julienne sliced or minced
2 Tbsp peanut oil
1 Tbsp garlic, minced
1 Tbsp sambal oelek

Heat oil on medium heat, add garlic and ginger, heat through. Add onions and cook until clear (about 5 minutes). Add pork and cook through (5-10 minutes depending on the thickness of your pieces). Add tamarind and sambal oelek and coat everything thoroughly. Add carrots and cook one more minute.

Place cabbage evenly across the top of the pan. Cover tightly and simmer 10-15 minutes (depending on how crisp you want the cabbage to be). Mix well and serve.

I could pass this off as a Thai stir fry. Easy.