Tag Archives: superbowl

Bacon Potato Chips!

A few years ago I shared photos and a Saveur recipe for delicious Sage Potato Chips. I recently made them again and updated the photos in a set on flickr.

Bacon Potato ChipsWhile trying to come up with a fun snack for the big game on Sunday (Puppy Bowl for me, Super Bowl for Peter), I decided to change-up the recipe with (what else?) BACON.

Before scrolling down, check out the step-by-step Sage Potato Chip photos here. The bacon process is similar.

What you need:

Two large russet potatoes. You should get about 10-15 chips, depending on width of cut.
Five pieces of Bacon.
Oil for frying.
Salt (and thyme if you want).
Mandolin (I use a Kyocera) or use your good knife skills!

Instructions (a few photos below):
1. Clean and dry the potatoes. 

2. Using a mandolin (or sharp knife), make long, even slices of the potato. Make them thick enough so the potato doesn’t tear when inserting the bacon.

3.  Make two cuts (photos below) in the center of the potato to hold the bacon. 

3. Cut five pieces of bacon in half (or maybe in thirds depending on the size of your potato) then pan-fry the bacon until cooked about 50%. Drain and set aside.

4. The potatoes will be cooked TWICE. In a separate pan, heat up oil (just enough to cover the potato slices) to 200 degrees. Fry each potato slice (without the bacon ) for ten seconds each then drain.

5.  After the potato pieces cool down a bit, carefully insert the partially cooked bacon piece into the center cuts.

6. Heat oil to 350 degrees and fry until cooked to your liking.

7. Drain on paper towels and season if you want extra flavor on the potato.

Photos (make sure you’ve looked at these sage potato photos first):

Sage Chips Photo 4 MyLastBite.com
Fry the potato (precut for bacon) in low heat. You want it pliable enough so it doesn’t tear when adding bacon.

Bacon Potato Chips
Insert the partially pre-cooked bacon gently into potato cuts. This is what they look like BEFORE frying the second time.

Bacon Potato Chips
Fry until done to your liking then drain and season (if needed). I also call these “Bacon Sandal Crisps” and served with guacamole.

Chef Dan Barber’s Original Sage Recipe via Saveur

Need MORE bacon?

Bacon on MyLastBite.comHow to make BACON ROSES

Easy BACON ICE CREAM

BACON-Wrapped Baby Potatoes

BACON-Wrapped Breadsticks

How to make a BACON BOWL

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Our Family Salsa

Wednesday night is absolutely my favorite night of the week. It’s the one evening that I get to cook for my niece and nephews, but more importantly it’s the one night a week that I sit down at a family dinner table. If Peter and I aren’t dining out, we’re usually eating in front of our computers. Bad, I know… but it’s the truth.

Cooking w/ the Twins! 2/3/10I’m VERY close with my sister Janet’s kids, and if I didn’t have them around, I’m certain I’d feel an emptiness in my life. Peter and our rowdy band of pups are great (totally our “kids”), but there’s nothing that makes me happier than being “Aunt Jo”.

Chace & Kindal (twins, 14) love to help me in the kitchen and big brother Cody is always the first to clean up the dishes, which makes it a terrific group effort.

There’s nothing better than the kids serenading me with guitars (or ukulele!) while I’m getting dinner ready. I taught them how to play them years ago, and of course they’re both better than me now! Cooking and playing music together is a weekly ritual that I hate to miss, and never ever take for granted.

Recently, the twins wanted to learn how to make my “Queso Fresco” salsa. It’s one that I’ve made over and over again for parties and family gatherings. I don’t remember where I first got the basic salsa recipe, but I pretty much just combined that with a classic chimichurri mix, which made it my own.

Now, it’s our family salsa recipe, and the twins made it together last night. It’s so good that my sister eats it like gazpacho soup!

Cooking w/ the Twins! 2/3/10Ingredients:
4 cups cherry tomatoes (or any small)
4 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped cilantro
2 Jalapeño Chiles, de-seeded (if needed) & sliced thin
2 limes, juiced
1 medium jicama, peeled and diced
4 ripe tomatillos, husked, rinsed and diced
1 small red onion, sliced thin
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 pound queso fresco cheese, chopped or crumbled
salt and pepper to taste

Instructions:
Heat up the broiler.

Put the tomatoes (make sure they are dried) onto a baking sheet, drizzle olive oil and rub all over tomatoes, then add a bit of salt and pepper.

Broil until the tomatoes just burst, about 4 or 5 minutes.

Cooking w/ the Twins! 2/3/10Remove tomatoes from oven and let them cool.

Combine garlic, jalapeno and lime juice into a large bowl, then whisk in vinegar and olive oil.

Depending on if you like your salsa chunky or smooth, you can either place ingredients in food processor or mix into same bowl.

For the salsa we made (in photos), we blended all the broiled tomatoes, as well as half the remaining ingredients in food processor. We then blended in the remaining ingredients and the cheese at the end.

If you want the salsa chunky, then add all ingredients into bowl and mix by hand. If you like it super smooth and juicy, then blend in food processor (or blender) until you get the consistency you want.

Taste and season the salsa with salt or pepper if needed.

You can eat right away, but it will taste better if given time in fridge. Make sure to cover tightly.

Cooking w/ the Twins! 2/3/10

Enjoy!

Many more recipe photos on Flickr!

With the twins, MyLastBite.com

Cheesy Queso Fresco Salsa on Foodista

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ChimiTuna Recipe

I love grilling steak and topping it with homemade chimichurri sauce. It’s easy to make and the fresh zesty taste just can’t be beat. Since I usually end up with a little extra sauce the next day, I like using it up on things like a spinach omelette, or layered in a cheese quesadilla.

Chimichurri, MyLastBite.comThe other day I was trying to figure out what to have for lunch and grabbed a package of tuna from my pantry. When I opened the fridge to look for ingredients, I noticed some leftover chimichurri sauce from the night before. Why not mix the tuna and chimichurri? Why hadn’t I tried this before? 

I went ahead and prepped the tuna like I usually do (instructions below), but this time I left out the mayo, mustard and lemon juice. Instead, I mixed in the chimichurri sauce and it was fantastic. I especially liked the lime and the subtle heat of the jalapeno pepper.

Now, when I make chimichurri sauce for steak night, I will definitely make a double batch so I have plenty leftover for a ChimiTuna salad.

For the Tuna Mixture:

1 Package of Albacore Tuna (if using canned, drain first)

1/2 celery stalk, chopped

1 tablespoon capers, rinsed and drained

1/2 small red onion, diced

For the Chimichurri Sauce:

1 cup packed chopped cilantro

1 cup packed chopped Italian parsley

1 clove of garlic

Zest of 1/2 a lime

1/4 cup fresh lime juice

Diced jalapeno chili (how much depends how spicy you like it)

1/4 cup of extra-virgin olive oil (more depending how thick you want the sauce. I like it really thick.)

Salt & Pepper to taste

Add all ingredients into Food Processor and pulse until blended

Makes about 1 cup

Combine and Mix:

After you’ve made the tuna mixture, add chimichurri mix one spoonful at a time until it’s to your liking.

Gently mix, cover tightly and chill in fridge for a few hours (so the flavors can marry). I usually eat it with crispy whole-grain crackers or stuffed in a wheat pita.
ChimiTuna, MyLastBite.com

History of Chimichurri Sauce

Chimituna: Chimichurri & Tuna on Foodista

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