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Recipes

Hasselback potatoes with garlic butter and parmesan

BT Toronto | posted Tuesday, May 17th, 2016

hasselbeck-potatoes

These potatoes have been dazzling guests at barbecues for the past few years. Learn how to make them, so you can pair this fantastic side dish to any main course.

Prep: 45 minutes
Grilling time: 1 hour 5 minutes to 1 hour 10 minutes

Makes: 6 servings

Ingredients:

  • 6 russet potatoes, each about 12 ounces, scrubbed and dried
  • 6 tablespoons (¾ stick) unsalted butter
  • 6 garlic cloves, smashed and peeled
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 ounces parmigiano-reggiano cheese, finely grated
  • 2 tablespoons finely chopped fresh italian parsley leaves

Method: 

  1. Prepare the grill for indirect cooking over medium-high heat (400° to 450°f).
  2. Cut off a very small piece (¼ inch or less) on the widest side of each potato, which will now be the bottom side.
  3. Then, using a very sharp knife, starting 1 inch from the end, cut slits crosswise into each potato, ⅛ to ¼ inch apart, stopping just before you cut through so that the slices stay connected at the bottom.
  4. In a small skillet over medium heat on the stove, melt the butter.
  5. Add the garlic and cook until lightly browned, 1½ to 2 minutes, stirring occasionally.
  6. Remove the skillet from the heat and add the salt and pepper.
  7. Fan out the layers of each potato enough that you can get some butter and seasonings inside the layers.
  8. Brush the potatoes, including the bottoms, with half of the butter mixture.
  9. Grill the potatoes over indirect medium-high heat, with the lid closed, for 30 minutes. Brush the potatoes with the remaining butter mixture, making sure some of the butter drips down inside the slices. Continue grilling, with the lid closed, until the potatoes are almost cooked through, 30 minutes more.
  10. Top the potatoes evenly with the cheese and cook until the cheese is melted and slightly browned and the potatoes are crisp on the outside and tender on the inside, 5 to 10 minutes more. Garnish with the parsley and serve hot.

Courtesy Michael P. Clive, Webers

 

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Parmesan-crusted baked chicken with tomato sauce

Cityline | posted Tuesday, Sep 8th, 2015

parmesanchicken-featured

This single dish makes two separate meals — a chicken finger plate for the kids and a real meal for the adults. Leftovers can be made into a sandwich for lunch the next day.

Baked Parmesan-crusted chicken with oven-roasted tomato sauce

Serves a family of 4
Prep time 15 minutes
Cook time 30 minutes
Special tools: empty wine bottle, freezer bag, Vitamix

Ingredients:

  • 4 chicken breasts
  • 2 cups whole wheat pita chips
  • 2 cups grated Parmesan
  • Sprinkle of fresh parsley
  • Salt and pepper
  • 1 tbsp dijon mustard
  • 1/4 cup buttermilk

Roasted tomato sauce:

  • 8 very ripe tomatoes
  • 1 bulb garlic, peeled
  • 1 carrot
  • 1 red bell pepper
  • 1/4 bulb fennel
  • 1/2 white leek
  • Handful basil
  • Lots of olive oil love
  • Salt and pepper

Method:

Tomato sauce:

Turn oven to 400 F.
‎Dice tomatoes, carrot, peppers, fennel, leek, basil and garlic. Toss in a heavy amount of olive oil, season and place in roasting pan. Roast for 30 minutes. Let rest and blend.

Chicken:

In a large freezer bag, add mustard and buttermilk. Not so gently pound out the chicken to 3/4-inch thickness.
In a blender, toss chips, parsley, Parmesan, salt and pepper. Blend till smooth and lay out on a plate.
Heavily coat the chicken on both sides with Parmesan mixture and place on oven rack. Drizzle with olive oil and bake at 450 F for 15-20 minutes or until golden brown.

Top with tomato sauce and a side of pasta!

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf

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