Green Bean and Potato Hash – March 2011

Posted on March 24, 2011 by AuSable

This is totally a random creation on my part, but a pretty taste one. It all started earlier in the week, when I cooked up some green beans to go with my dinner. Which ended up being nothing more then boiling 1.66 lbs of green beans for 5 mins, then adding them to a hot frying pan with a little bit of bacon fat, red pepper flakes and garlic powder, and just cooking them on medium high heat until browned (about 5-10 mins.)

It wasn’t until after I made all those beans, that I realized I needed to re-purpose those beans into another dish, since eating just a pile of cooked beans is boring.

As usual I dug into my memory banks, and the week before in Utah, JRR made up this hash for breakfast one morning with leftover steak and fingerling potatoes. As usual, I had a bunch of random stuff in the fridge, so here was what I came up with for a quick hash:

Ingredients:

A large handful of cooked green beans (using cooking direction above)
4-5 russet potatoes, peeled, cubed
1/3 lb of hot breakfast sausage
Rendered bacon fat
Lawry’s Season Salt
Black pepper

Technique:
It really could be simpler to make this dish. First thing, in a hot frying pan, brown the breakfast sausage until fully cooked. While you’re cooking the sausage, microwave the potatoes using this recipe. With the sausage cooked, and transferred to a bowl to cool, add the bacon fat to the hot pan, season and cook the potatoes using the same recipe. Finally during the last 2-3 mins of cooking time on the potatoes, add in the sausage and green beans, and toss until the green beans have heating thru, then serve and enjoy.

Side Notes:
1) The green beans were pretty good on their own, with the garlic powder, bacon fat and red pepper flakes. But they are out of this world with the potatoes and sausage, so this “recipe” is a keeper in my book.
2) When I originally made the green beans, I didn’t really anticipate using them for another dish. So they were fully cooked the first time around. This was part of the reason why I added the green beans at the very end of the potato cooking, since they really only needed to be re-heating, from being in the fridge overnight.

Hash Browns – Home fry style – v3

Posted on August 27, 2010 by AuSable

I’ve been working on this recipe for about the last 9 months, until I arrived at the recipe you see below. I’m not going to bother posting any of the earlier versions of the recipe, since they mostly resulted in being complete and utter failures. But some of the low lights from v1 & v2 include bland flavor, soft texture and excruciatingly long cooking times. So with that out of the way, it’s onto the winning recipe listed below. Continue reading →

JRR’s Purple Cabbage recipe

Posted on November 8, 2009 by AuSable

After I copied down JRR’s recipe in the comments section of the final garden harvest pictures. Here was the recipe that I came up with:

-1lb 1.5 oz of purple cabbage, cored and thinly shreaded (all the purple cabbage that was harvested)
-4 cloves of minced garlic
-half of a white medium onion (the other half was used in the jalapeno hot sauce recipe)
-2 tsp rendered and solidified bacon fat
-1 TB soy sauce
-1/2 cup Homebrew IPA
-4 strips of pre-cooked bacon, chopped into bits
-Pinch Red pepper flakes
-Salt & pepper to taste

In a sauteuse, cook the onions & garlic in the bacon fat until they start to soften, then add all the cabbage to the sauteuse. I then tossed the cabbage for a couple of minutes to coat in the bacon fat. Next I added the soy sauce & beer, put on the cover and let it steam for about 20 mins on medium/medium low heat. After the steaming is done, I turned up the heat to medium high/high to reduce the liquid. Finally just before removing the pan from the burner I added in the bacon, red pepper flakes and salt/pepper. BAM!

When I tasted the final product on my dinner plate, the thing that I noticed was that it needed a little bit of sweetness. So for next time, instead of using an IPA for the liquid. I’ll trying adding some sort of sweet wine instead, since it only needed a little bit of sweetness to balance out the soy sauce.

Please excuse all the ping-backs, it was just one of those things that happened.