Deb's Delicacies - Shabbat and Chagim Menus and Ideas: Recipes By Request / Lessons Learned / Tapas Potatoes

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Monday, July 20, 2009

Recipes By Request / Lessons Learned / Tapas Potatoes

There is great satisfaction to a blogger to know your posts are being read - similar to a cook's satisfaction in being asked for a recipe. When a guest enjoys a meal I've prepared so much that s/he follows up with a phone call or note asking for a recipe - that's a fantastic thrill. And it's also a great thrill for me when readers post comments and ask for recipes.

Last week, a reader commented about a menu I'd posted years ago, requesting the recipes. It happens that I recall the menu well because I'd broken one of my cardinal rules of menu prep - no more than one new recipe per meal! The post/menu in question is http://shabbatandchagim.blogspot.com/2006/01/two-hour-prep-shabbat.html and both the soup and the salad were new recipes - that were both bombs!

The Tapas Potatoes - my variation on a recipe I read in Kosher by Design Entertains is always a big hit!

Debra's Tapas Potatoes


3 pounds red potatoes, divided
4 tablespoons extra virgin olive oil, divided
1 red onion, finely diced
4 cloves garlic, finely minced (or use microplane grater)
28 ounce can whole tomatoes in juice, drained and coarsely chopped
3 tablespoons chopped cilantro, divided
Juice of one lime
1 teaspoon cumin
1 teaspoon crushed red pepper (or less, to taste)
1/2 teaspoon Tabasco (less or none to taste)
2 teaspoons salt

Peel potatoes and cut in 1/2 inch dice. Heat 2 tablespoons of oil in large skillet over medium high heat, saute 1/2 of the diced potatoes, stirring occasionally until browned on all sides. When potatoes are browned, and crispy, about 10-15 minutes, remove to a bowl and repeat with two more tablespoons of oil and the other half of the potatoes. Set all potatoes aside.

Bring skillet back to heat, add last tablespoons of oil. Saute onion until soft, add garlic, saute one more minute, stirring frequently. Add tomatoes, lime juice, cumin, crushed red pepper, Tabasco and salt. Bring to boil. Add potatoes, stir, cook uncovered fifteen minutes. Serve hot or room temperature.

Note: The spices are to my kids' tastes - super spicy! Adjust accordingly

1 comment:

  1. Anonymous9:43 PM

    Hi Debra- I would love some really good dessert recipes, preferably ones that are frozen. Can you help me out? Thank you so much
    ~Gaby~

    ReplyDelete

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