Potato

Grilled Chicken Breast with Potatoes

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Makes 10 servings

Ingredients

  • 6 chicken breasts
  • 3-4 zucchini or yellow squash, sliced diagonal long, 1/4 in thick
  • 1 lb small red and gold potatoes, chopped 1 in cubes
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • Soy sauce
  • Balsamic vinegar

Optional fresh herbs keep on stalk – oregano, thyme, sage, parsley, marjaram, savory.

Method

Marinate chicken in balsamic vinegar and soy sauce. 1 to 2 ratio balsalmic to soy.

Marinate zucchini in balsalmic.

Heat grill to 350.

In a large bowl mix potatoes, oil, dried herbs and garlic salt. Put potatoes in foil lined baking pan. Add any herbs on stalk over potatoes. Cover with foil.

Put the potatoes on the left half of grill, covee grill  and turn heat down to keep at 350. Cook potatoes covered for 35 min.

After 35 mins open grill and turn heat up on the open side. Oil grill. Uncover potatoes. Grill chicken breast for about 6 mins a side or until cooked.

Remove potatoes and chicken and set aside. Put zucchini strips on grill for 4 mins.

Remove zucchini and let cool.

Slice chicken breast in to medallions and split all in to 10 even servings.

 

 

 

Radish Potato Soup – Rettich Kartoffel Suppe

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Ingredients

  • 1 small onion (diced)
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1 1/2 lbs. potatoes
  • 6 oz. white wine
  • 3 1/2 c. vegetable broth
  • 3/4 lb. radish (Black Spanish or white, summer)
  • Optional: 3/4 c. cream
  • 1 tsp. salt (or to taste)
  • Dash black pepper (to taste, freshly ground)
  • Garnish: croutons

Method

  1. Dice the onion, garlic, and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.

  2. Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.

  3. While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.

  4. If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.

  5. Serve hot with buttered croutons, or add sliced sausage and heat through.

     

Source: https://www.thespruceeats.com/radish-potato-soup-recipe-1447329

Butter Steak & Potatoes with Green Beans

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astIngredients

  • 1 lb Rib-eye steak
  • Salt
  • Pepper
  • 2-3 pads of butter
  • 1/2 lb red or Yukon potatoes, halved
  • 1/2 lb green beans, cleaned and trimmed

Method

Boil the halved potatoes until not quite fork tender. Drain and set aside.

Salt and pepper both sides of the rib-eye.

Heat a well oiled cast iron pan to med high.  Place the rib eye in the middle of the pan, flip every 30 seconds to a minute  After two or so flips, add the pads of butter to either side and between turns baste the steak in the melted butter.

Continue until both sides have browned and have developed a crust. For medium the crust should around the fatty sections and cover some of the meat but not all, for well-done the crust should be on most of the meat and all the fat is crispy. Test for doneness by lightly pressing down on the meat.  Medium will be firm on the edges and softer in the middle, well-done will be firm through out.

Remove the rib-eye from the pan, cover with foil and set aside to rest.

Place the boiled potatoes cut side down in the the pan around the edges. Cook the potatoes in the pan for about 3-4 mins then in the middle place the cleaned and trimmed green beans. Toss the beans in the oil and cook until the potatoes cut side is browned, total time for green beans should be no more than 2 minutes.

Remove all from the pan and serve.

Serves 2.