Posts Tagged With: Sweet Potato

Lemongrass-Chicken Pizza with Sweet Potatoes & Onion Marmalade

Branden HATED this.  I kind of set him up though with this pizza.  I thought maybe if I re-purposed this dip that he didn’t exactly love (although I really did) that maybe he wouldn’t notice and I wouldn’t be wasting food.  Ha.  At this point in our marriage, I should know better.  With the first bite…he noticed.

Oh well, he went out of town the next day and I continued to eat the leftovers over the next two days…and I enjoyed it.  Well, I enjoyed it for the most part and here’s why.  The one crappy part about this pizza is the fact that I made homemade crust because I like homemade crust.  FAIL.  It was too cold and the slow rise in the fridge overnight was a complete joke.  I mean, I should’ve just left the yeast out because it would’ve turned out the exact same.  Naaaaaasty.

Other than the crust fiasco and a fail in the “trick-the-husband” department, this pizza had great fresh flavors (and used up a bunch of stuff I had lft in the fridge!).

Enjoy!

  • 1 fresh pizza crust
  • 1 c. lemongrass creme fraiche
  • Red onion jam (recipe follows)
  • 1 lb. boneless, skinless chicken, grilled and chopped
  • 2 c. sweet potato, diced and roasted
  • 1/2 c. finely shredded mozzarella cheese
  • 1/2 c. fresh cilantro, chopped

Preheat oven to 375º.  Prebake crust for 10 minutes on pizza stone.

Top crust with remaining ingredients in that order through the cheese.  Bake for additional 5-7 minutes or until cheese is melted and toppings are hot.  Remove from oven and top with fresh cilantro.

Red Onion Jam

Recipe from Brian Boitano

  • 3 tablespoons olive oil
  • 1 large red onion, sliced
  • 3 tablespoons brown sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons water

Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes.

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Categories: Entrees, Recipes | Tags: , , , , , , | 3 Comments

BBQ Ribs and Sweet Potato Wedges with Lemongrass Creme Fraiche

Did you know that you can cheat and make BBQ ribs in the slow cooker?  Yup, true story.

I got an All-Clad slow cooker for my birthday a few weeks ago (thanks Mom & Dad!!) which has been much fun!  I had never had one of these gems before and now I’m hooked.  How great is it that I can throw a bunch of stuff in there, turn it on as I’m frantically running out the door at 6:45 and have dinner ready to serve when I get home 11 hours later?  Let me tell you, its pretty stinking amazing.

Enter my really fast but gourmet looking dinner the other night.  First, I’ll let you in the the painfully difficult challenge of cooking ribs in the slow cooker (seriously, you’re going to wonder why you’ve never done this before) and then I’ll introduce you to a new fancier version of sweet potato fries.  YUM!

Enjoy!

Slow Cooker BBQ Ribs

  • 3 lb rack of pork ribs, split into two racks
  • 1 can of Coca Cola
  • Spice Rub

The night before, generously rub the ribs down on all sides with the spice rub.  Cover and refrigerate over night.  In the morning, place the ribs in the slow cooker and pour 1 can of Coke over top.  Cover and cook on low for 8 hours.

Remove ribs from slow cooker and place on a baking sheet.  Place ribs under the broiler for about 5 minutes or until they begin to crisp on top.

Serve immediately with your favorite BBQ sauce.  We really like this one.  Like, a lot (choose the Hickory one).

Sweet Potato Wedges with Lemongrass Creme Fraiche

  • 3 medium sweet potatoes (about 2 lbs)
  • 4 TBS olive oil
  • 1 1/2 tsp. ground coriander
  • 3/4 tsp. fine sea salt
  • 1 fresh red chile, finely diced (shockingly, I couldn’t find a red chile so I used a seeded jalepeno)
  • 1 c. cilantro, leaves picked

Lemongrass Creme Fraiche

  • 1 lemongrass stalk
  • 3/4 c. creme fraiche
  • grated zest and juice of 2 limes
  • 1 inch fresh ginger, peeled and grated
  • 1/2 tsp. fine sea salt

Preheat the oven to 400°.  Wash the sweet potatoes but don’t peel them.  Cut each lengthwise in half.  Cut again lengthwise into quarters and then once more in the same way, so you have 8 long wedges.

Place the wedges in a roasting pan that has been lined with parchment paper and brushed lightly with some of the olive oil.  Brush the wedges with the remaining oil and sprinkle with a mixture of the ground coriander and salt.  Roast for about 25 minutes , or until sweet potato is tender and golden brown.  Remove from the oven and allow to cool slightly.  The wedges can be eaten warm or at room temp.

To make the sauce, very finely chop the lemongrass and grind finely in a spice grinder.  Whisk with all of the other ingredients for the dipping sauce and set aside.

When ready to serve, place the wedges on a large, flat serving dish.  Sprinkle with the diced chile and cilantro and serve with the sauce on the side.

Sweet potato and sauce recipe courtesy of Yotam Ottolenghi

Categories: American, Appetizers, Recipes, Sides, Snacks | Tags: , , , , , | 5 Comments

Whipped Sweet Potatoes and Bananas with Honey

This is the dish that got me to like sweet potatoes many years ago.  In college, I lived in an old frat house that had been broken into a triplex.  A huge group of friends (22 of us total) from Cru got together and rented the thing out.  It was a blast, especially when we had whole-house activities such as Thanksgiving.

One of my friends, Nick (pictured in bottom right of the photo), who is an excellent cook by the way, made this awesome dish that tasted more like dessert than the yucky sweet potato casserole that normally shows up on Thanksgiving tables.  I absolutely fell and love with it!  This is now my go-to sweet potato dish for family gatherings and its always a hit.

Enjoy!

  • 5 medium sweet potatoes, scrubbed
  • 4 bananas, unpeeled
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup honey
  • Kosher salt
  • 1/2 cup all-purpose flour
  • 3/4 cup dark brown sugar
  • 1 1/2 cups pecans, chopped

Preheat the oven to 375 degrees .

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don’t turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

 

 Courtesy of Tyler Florence (and Nick for introducing me to it!)

 

Categories: American, Recipes | Tags: , , , , | 3 Comments

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