Winter Stick to the Ribs and Potatoes

Two snowy storms in one week, and once again, the snow blower decides to have a massive heart attack and die. We had it fixed, it started up fine when tested in the fall, but try putting it to work, and it decides to go on strike, or simply die.  This is not a first-time occurrence with a snow blower; in fact, it seems to be part of its nature.  We have tried different brands that use gas, electric, or a combination thereof, and finally one repair person stated, “You seem to keep buying snow blowers that don’t like the cold!”  So, while my hubby is shoveling, I am in the kitchen making sure there is hot coffee in the brewer, and prepping hot meals as well.

Back in November, leftover turkey meat was cleaned of skin and bones, put into a freezer bag, and now pulled out to make; you guessed it, Turkey Strata.  I gave this recipe to you back in November of 2017, and it is easily found on my food blog, or in the archives of the San Juan Record.  However, this recipe requires that the casserole sit overnight, so all ingredients can fully meld with each other before baking.  Roy is working his butt off now, and he had been grumbling about, “Why can’t it be summer again, and Mary cooking up brats and ribs on the barbecue!?!” days ahead.  I took the hint, defrosted a slab of Prairie Fresh pork ribs (new item at Blue Mountain Foods, and they are a great product), and pulled out the 6-quart crock pot.  Ribs, in a crock pot?  I have written about this cooking technique before, so do not act so surprised; and I bet you tried it out, but too embarrassed to admit it.  Anyway…

Oh, to make it even more interesting, last minute holiday shopping, I bagged, get it, bagged, a 3-pound bag of blue potatoes.  Now, now, stop with the faces.  These potatoes are actually quite tasty, and when combined with the ribs cooking in the crock pot, they pick up the flavors of the seasonings.  Blue potatoes have the same amount of carbs as the simple white potato, but are healthier for you.  The blue signifies a high level of flavonoids which are antioxidants:  help protect blood vessels from rupture or leakage; enhance the power of vitamin C; protect cells from oxygen damage; prevent excessive inflammation throughout the body.

Usually when using cut potatoes in the crock pot, they need to be parboiled to ensure they cook evenly and thoroughly.  Not with blue potatoes as they are very moist inside, as compared to a regular white potato.   The potatoes cook up perfectly; tender, full of flavor from the seasonings, and you could taste the salt, but not be overpowered by it.  The onions become soft and oh so sweet; it is hard not to pick them all out to eat on their own.

 

 Crock Pot Ribs (with potato/onion side)

Ingredients:

4-6 lbs. pork ribs

Seasoning Rub (see below for recipe)

3 lbs. potatoes

1 lb. onions

2 cups barbecue sauce (bottled or homemade - see below for my BBQ sauce recipe)

Preparation:

 

Prepare seasoning rub according to recipe; rub onto both sides of ribs, wrap in plastic wrap and refrigerate overnight.

 

 

Next day, unwrap ribs and cut into portions; spray a 6-quart crock pot with nonstick cooking spray; place rib portions inside with meaty side against wall of crock pot.

 

Wash potatoes, cut open lengthwise, in half lengthwise, then into one-inch pieces.  Place into center of crock pot and keep ribs against wall, do not let them slide under potatoes.

 

Remove paper skin and root from onions; chop into one-inch pieces and place over potatoes.

 

 

 

 

 

 

 

 

Pour barbecue sauce over all, cover and cook on low for 5 - 7 hours; until ribs and potatoes are tender.  Remove from crock pot onto serving dish; cover with aluminum foil to keep warm and let rest for 15 minutes.  Serve with sauce from pot over all, or in cup for dipping.

Makes 4 to 6 servings, based on one pound of ribs per person.

 

 

 

 

 

Additional Recipes for Seasoning Rub and Homemade Barbecue Sauce

 

All Purpose Rub for Smoking and Grilling

Ingredients:

2 cups brown sugar

1 tsp. each sea salt, ground black pepper, ground ginger

¼ tsp. ground cayenne pepper

1 Tbsp. each paprika, onion powder, garlic powder

Preparation:

In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight.

All Purpose Barbecue Sauce

Ingredients:

2 Tbsp. peanut oil (if not available, use canola oil)

1 small onion, diced

1Tbsp. minced garlic

1 ½ cups crushed tomatoes

1 (6oz.) can tomato paste

½ cup apple cider vinegar

½ cup water

1/3 cup brown sugar

3 Tbsp. chili powder

1 Tbsp. ground horseradish

¼ tsp. ground cayenne pepper

1 tsp. each salt and ground black pepper

¼ cup Worcestershire sauce

¼ cup dark molasses

Preparation:

In a large saucepan, heat oil on medium-high heat; sauté onion and garlic till softened; be careful not to burn garlic. Add in remaining ingredients, stir together and bring to a boil. Reduce heat to low and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep from sticking or burning. If sauce thickens too much, stir in a tablespoon of water until desired consistency is achieved.  Use warm or cold; store in refrigerator in airtight container; will keep for up to 2 weeks.

Makes 2 cups.

If you think you cannot have summer barbecue in the winter, Surprise! oh yes you can.  By the way, if anyone does snow blower repairs…help!!!

Mary Cokenour

The Beef on the Battle of Waterloo.

Happy New Year 2024!  As usual, our celebration was quiet, sort of.  We indulged in take-out from Ja-Roen Thai and Sushi; their Ja-Roen Roll is quite addicting.  While Roy was at work, wishing good cheer to travelers passing through Monticello, our neighbors put on a fireworks display at midnight.  By quarter after midnight, all was quiet, so hunkering down for a relaxing sleep was the last of the New Year’s Eve to-do list.

During the weeks before the Christmas holiday, much baking and cooking was done by yours truly.  Besides the yearly treats given out, prepping and planning went into meals, not just for ourselves, but for Roy’s mother and brother down in Moab.  So, that week between Christmas and New Year’s was definitely one of limbo.  I rightly cannot say what I did, overall, during that week.  I know I had intentions, one being writing, but as I stared at the computer screen, the photos and words refused to come into focus.  It was not so much a case of writer’s block, but one of “writer’s brain vacation”.

Ah, but now it is the New Year, the bullet train of holidays is at the depot for maintenance.  The coming months will still have a holiday, or two, but none that will make us go into hyperdrive; we hope.  What did I create for the Christmas holiday of 2023?  By request, from Roy, he wondered if I would make a dish, one he had only once before, but remembered well.  That dish was Beef Wellington sans the liver pate, but stuffed with a rich mixture of mushrooms and red onions.  Recipe history time!

 

Beef Wellington and Potatoes Au Gratin

 

In Britain, the development of Beef Wellington is attributed to Arthur Wellesley, 1st Duke of Wellington, whose army helped to defeat Napoleon Bonaparte, at the Battle of Waterloo (1815).  However, the encasing of some type of meat within a dough was a technique used in France, England, and even in Poland, for centuries before hand.  Culinary historians think that the dish was named, actually, after a style of boot that the 1^st Duke wore, coincidentally named the “Wellington boot”.  Why?  Supposedly the structure of the meat within the dough, once baked, resembled the boot, and was served during the celebration of Napoleon’s humiliating defeat.  I guess this could be equated to Britian “stepping on the little guy and showing him who’s boss”.

Traditionally, the recipe for Beef Wellington comes from France.  It consists of a beef tenderloin wrapped in layers of pâté (goose liver), duxelles (finely chopped mixture of mushrooms), Parma ham (aka prosciutto), wrapped in puff pastry, then baked.  The tenderloin is typically about 1 and ½ lbs. and kept cold before wrapped in its layers and baked.  After baking for one hour, the meat is extremely rare and dripping with flavorful juices.  However, the meat can be seen as equivalent to raw, with the additional liquid from the pate and mushrooms creating a soggy texture within.  Though it looks impressive, this type of dish takes a lot of prep work if you want it to come out correctly.  Discouraged?  Do not give up before even trying!  Remember, this is a new year, and for those who like to cook, and especially try new recipes, make this your year of bravery.  What is bravery?  Being scared of doing something, but doing it anyway!  So, the new motto for 2024 is, “Be brave and do it anyway!”

Now, in our household, goose liver, or any type of liver, will not be on our menu; and we are not huge fans of ham either.  Therefore, my recipe for Beef Wellington will be just that, the way I do it, but that does not mean you cannot give the original recipe a try.  For the mushrooms, typically only white, brown or Portobello can be found, and all of them work well for this dish.  Using fancy mushrooms, like Chanterelles, can be pricey, and once diced up, well no one will be able to tell the difference between them, and a cheaper white mushroom.  For the beef, look for a lean cut, but do not allow it to break your bank; while a beautiful eye round roast could be $10/lb., a London broil, at half the price, works very well.  Also, in the original recipe, the roast is covered, raw, in layers of pate, mushrooms and ham before being encased in the puff pastry.  With my technique, the meat is butterflied open with the mushroom/onion filling rolled within the meat itself.  Once completed, and cut into slices, it still becomes a pretty presentation on the plate.

 

Gravy draped over.

Sitting atop gravy.

 

 

 

 

 

 

 

Beef Wellington

 

Ingredients:

2 Tbsp. olive oil

2 Tbsp. butter

1 large red onion, diced

½ lb. mushrooms, diced

¼ cup beef broth

2 lb. London broil (trim off as much fat as possible, the leaner the better)

½ tsp. salt

¼ tsp. ground black pepper

1 Tbsp. crushed, dried thyme leaves

1 sheet thawed puff pastry (Pepperidge Farm brand recommended)

1 egg, beaten

Preparation:

 

In a medium sized skillet, on low heat, melt butter into oil; sauté mushrooms and onion for 20 minutes.  Raise heat to high, add broth and allow to cook down for 7-10 minutes.

 

 

 

 

 

 

Cut the London broil lengthwise, through the center, but not all the way through, leave about ½ inch on long side, and open up (this is butterflying open the meat).  With a meat mallet, pound out the meat to about ¼ inch thickness.  Mix together salt, black pepper and thyme, sprinkle over interior of the meat.  The mushroom/onion mixture should be cool enough to handle, spread evenly over the meat, leaving ½ inch clean around the edges.  Carefully begin to roll the meat, stuffing back any filling that might come out the sides.  Seam side up, wrap tightly in aluminum foil and place inside refrigerator for 2 hours.

 

Preheat oven to 425F.  In a large skillet, high heat, seam side down, brown meat; rotate till all meat has been browned.  Rewrap into aluminum foil, place inside pan and roast for 50-60 minutes, or internal temperature reads “Rare”.  Remove from oven and let rest; keep oven on.

 

 

 

 

While meat is resting, sprinkle flour on board, or clean counter top, and roll out puff pastry to double its original size.  Remove meat from foil, and place in center of pastry. Brush edges with beaten egg and fold pastry over long sides first from top of pastry to bottom.  Take one end of pastry, drape over meat and rest of remaining pastry.  Take other end of pastry and fold over both remaining pastry and already covered meat.  Tuck seam under the entire roll, and place inside baking pan.  If desired, indent pastry with a design, being careful not to cut all the way through the dough.  Bake 20-25 minutes, or until puff pastry is golden brown.

Remove from oven and let rest for 15 minutes to allow juices to redistribute inside the meat.  Cut one inch slice per serving.

Makes 10-12 servings, dependent on how long butterflied meat was pounded out to.

The directions might read a little confusing, especially wrapping the meat inside the pastry.  If you have ever made burritos, it is similar to this procedure.  As I stated before though, make 2024 the year of being brave, and no matter how difficult a recipe might read, try it anyway!

Mary Cokenour

 

 

 

 

Scampering Around with Shrimp.

In many Italian homes and restaurants, Shrimp Scampi is often served as a main dish or an appetizer, dependent upon whether or not it is served with pasta.  Many think that the term "scampi" describes how the dish is prepared; the shrimp sauteed in a marriage of olive oil, butter, garlic, lemon juice and white wine.  However, this is not so; scampi actually refers to a type of small lobster known as the Norway Lobster, or the Dublin Prawn if in Ireland.  Langoustines also fall into this family of seafood, and in the many areas, crawfish serve as the main focus. Whether the seafood being used is a lobster, prawn, langoustine or the simple shrimp; the overall preparation gives you a dish both rich in scent and flavor.

The Italian city of Genoa boasts a claim to fame for the origin of the scampi recipe.  During the late 1800s to early 1900s, almost four million Italians, mainly from the southern end of the boot, and Sicily, immigrated to the United States.  Even though Genoa is located in the northwestern region, recipes migrated throughout the country, and across the Adriatic Sea to Croatia, so why not the USA as well?  While Italians suffered discrimination, as all immigrants eventually did, the cuisines of this European nation were embraced by American citizens.

Shrimp Scampi is an excellent dish to serve as a romantic dinner for two.  It cooks up quickly, leaving plenty of time for the couple to have "we" time with each other.  A perfect holiday for this meal, you would think, is Valentine's Day; but many couples are alone together for the winter holidays such as Yule, Christmas, Kwanzaa and New Year's Eve.  I did not mention Hanukkah as I believe that this recipe may not fall within the dietary rules of the Hebrew tradition.  Then there are the anniversaries or birthdays that need celebrating; with this recipe, any time can be a good excuse to serve it.

So let me introduce you to Shrimp Scampi; the recipe, not the sea creature.

 

Shrimp Scampi

Ingredients:

8 Tbsp. butter

2 Tbsp. olive oil

2 Tbsp. minced garlic

4 Tbsp. fresh, chopped parsley

1 Tbsp. grated red bell pepper

4 Tbsp. white wine

Pinch of salt and ground black pepper

2 lbs. medium to large shrimp; peeled and deveined

2 tsp. flour

1 tsp. lemon juice

1 lb. cooked linguine, keep warm

Preparation:

In a large skillet, medium-high heat, melt the butter with the oil; sauté garlic, parsley and bell pepper for 2 minutes; stirring constantly to keep garlic from browning. Add wine, salt, black pepper and shrimp; cook for 3-5 minutes or until shrimp turns pink. Stir in flour to thicken; add in lemon juice and linguine; toss to coat pasta and let cook 2 minutes.

Makes 4 servings.

With the winter holidays, many religions believe that only fish dishes should be served for Christmas Eve.  This is one recipe that should be added to the “Feast of the Seven Fishes”, and no one will complain.

Happy Holidays! from the Cokenour family.

Mary Cokenour

 

The Future is Bright for Thai and Sushi.

 Ja-Roen Thai Sushi

 380 South Main Street

Monticello, UT, 84535

 Phone: (435) 587-4000

Website: https://www.facebook.com/jaroenthairest

 

 

 

 

 

Roy, I, and several members of the San Juan County Economic Development and Visitor Services, were invited to Ja-Roen Thai Sushi Restaurant for a special taste testing.  Their newest sushi chef, Tom, who has seventeen years of experience under his knife belt, introduced us to some of his specialties.  

 

New Sushi Chef, Tom.

As we patiently waited, appetizers of crab rangoon and crispy egg rolls wetted our appetites.  These items have always been on the menu, and are popular favorites for all us OGs of the restaurant, and travelers.   

 

Egg Rolls

Crab Rangoon

Second course was a new salad edition, Kani Salad, made up of romaine lettuce with sliced grape tomatoes, radishes, shredded crab and fish roe.  The dressing was savory with a rich peanut flavor, and smooth texture.  While this will appear on the new menu, it can be ordered now by request.

 

Hot Jasmine Tea - a palate cleanser and soothing drink.

As we continue to wait, patiently, for our sushi, let me fill you in on other changes that Ja-Roen will be undergoing.  Two additional chefs will be joining the growing staff, and while the main focus will be Thai and sushi, a few Japanese and Chinese dishes will be added as well. I have begged owner, Waen Roll, for roast pork buns, and she has assured me that my wish will be coming true.  Oh my, here comes another dish to try before the sushi, Katsudon!  Now anyone who has read San Juan Record’s edition of May 3, 2023, and my article on Deep Fried Japanese – Part Two – Katsu, will know exactly what I am excited about.  I was so ecstatic, well, Roy stated that the staff began backing away and hiding all the sharp implements.  Yes, he was exaggerating, but deep-fried pork cutlet over fried rice with a sprinkle of a savory and smoky seasoning mix…order up, and you’re welcome!

 

Examples of California Roll, Tom-Tom Roll, Avocado Train and Salmon Fire Roll

 

 

Sushi time!  The rice used is a mixture of Japanese and jasmine creating a creamier texture than the typical sticky rice, that can sometimes be a bit on the dry side.  All sauces and condiments, including the wasabi, are house made and all have a creamy texture that coats the tongue, and enhances the taste.  Tom’s version of the California Roll contains crab and avocado with a coating of fish roe over the rice, and dollop of creamy house mayonnaise.  The Tom-Tom Roll, which we helped him name, has a center of avocado and cucumber, shredded crab encasing the rice, with the house mayonnaise and a smoky-sweet barbecue sauce drizzled over top.  The Avocado Train speaks for itself, with avocado inside and outside of the roll, cream cheese center stage, crab and tempura flakes.  The Salmon Fire Roll puts on a show as the individual pieces of this sushi roll are fire roasted, with crab and avocado.

 

California Roll creation begins.

California Roll

 

There is your tease of what is to come on the new sushi menu, but wait, there is much more.  With the new additions to staffing, Ja-Roen will be open seven days a week, and will now be serving breakfast!  The menu for this will be American based, and definitely a boon for the restaurant fares available to locals and travelers alike.  Due to the unavailability of liquor licenses within Monticello, a variety of non-alcoholic beers will be offered.  Ah, reservations are being taken, now, for Christmas and New Year’s, so get your table booked before you miss out!

Whether you are a wielder of restaurant quality aspen wood chopsticks, or luxury style, lacquered cherry wood, do your finger exercises to be ready for sushi consuming.  Best of luck wishes to the owners and staff of Ja-Roen Thai Sushi, and thank you for being a part of our community.

Current Main Menu Availability

 

Tempura Vegetables Appetizer

Pad Se Eew with Beef

 

Massaman Curry

Sweet and Sour Chicken

 

Mary Cokenour

 

Thanksgiving Leftovers and a Gift Suggestion

In a kitchen, a long time ago; alright, it was only twelve years ago, but that is a little over a decade.  Roy had been working the oil fields with his cousin, and for the holiday season, they had received a very nice bonus.  While he went off to purchase new video games for his PC, I decided to finally buy new cookware that I have wanted for a long time...Calphalon.  This cookware is made in the USA (website: http://www.calphalon.com/), has a variety of styles, and is long lasting and high quality.

 

The Calphalon company was founded in 1963 by Ronald Kasperzak in Perrysburg, Ohio.  He wanted to make a cookware product that was heavy duty, easy to handle and clean, up to the standards of any professional chef, but affordable by the public.  Calphalon is lightweight, nonstick and the handles stay cool to the touch.  How many of us have burned ourselves on pot handles or needed a forklift to take an overly heavy skillet off the stovetop?  Recipes can be cooked at lower temperature settings as the heavy gauge metals used in the cookware distributes heat evenly and more quickly.  Not only does this save gas or electric, depending on your stove type, but it saves on cooking time.

 

No more using nonstick cooking sprays as they have a chemical within them that makes the cookware remain sticky and discolors.  Basically, you do not need to use any oils or butter to keep food from sticking; they can be primarily used for flavor enhancement if needed.  Cleanup is hot, soapy water and a simple sponge; no scratchy pads, harsh cleansers, and most certainly do NOT put the cookware into the dish washer.

Is Calphalon expensive?  Yes and no.  Most definitely yes if you are on a very tight budget, but sales and clearance sales can be found just about anywhere nowadays, especially online.  No, if you want a product that will last for years and you are tired of throwing out pans that only last 6 months to a year because they were cheap to buy and made even more cheaply.  If you have a passion for cooking and want cookware that expresses that passion, choose Calphalon.

Now that I have given you a great suggestion for gift giving, how about an idea about what to do with those turkey leftovers, and using a panini press from Calphalon.

 

Back on January 30, 2019, my article, “Ode to the Odiferous Onion”, appeared in the San Juan Record, and included a recipe for Sweet Onion Relish.  Time to find that recipe (also can be found on my food blog, of course), slice up some turkey and Swiss cheese, and split open a nice Kaiser, or sub, roll.  Now, while I used mayonnaise to give the exterior of the roll a light crunch, butter can be used instead; or a plant-based product if that is what is preferred in your household.

 

Slicing a roll open, spread some mayonnaise on each exterior side; the mayonnaise would give the bread crunch after toasting without being greasy.  For each sandwich made, slice five pieces of turkey, about 1/4" thick; Swiss cheese and sweet onion relish ready for adding.   Stove top burner on medium heat, put the panini pan on the burner and let it heat up.  This pan does heat up quickly, so make sure you have everything ready to go or you risk burning the roll side closest to the burner.  Yes, I am talking from experience.

Bottom of roll on the pan, two slices of Swiss cheese, turkey slices fanned out along the roll, a generous helping of sweet onion relish before being topped with another two slices of Swiss cheese, and the top side of the roll.

 

Place the press on top of the sandwich and begin pressing down slightly; do not slam down hard immediately, or the insides will just come gushing out. Let it cook for one minute before flipping the sandwich over and begin pressing down again. Since the cheese is now melted, the sandwich will press together more easily and you can apply more pressure; one minute on the pan and then to the plate it can go.

 

There you have it, the Turkey Sweet Onion Panini; tender slices of turkey, smooth Swiss cheese and a sweet, yet tangy onion relish. 

 

 

 

Did I make a cold version of the sandwich, you bet I did! On a croissant and it was just as delicious as the hot version. One type of sandwich, done up two ways and all you have to do is make the decision of which one to try out first.  What a tasty way to enjoy those Thanksgiving turkey leftovers!

Mary Cokenour

 

Sorry Knight Rider, This Potato is Not Named After You.

In Germany, David Hasselhoff of "Knight Rider" fame is treated more like a god than just another actor.  However, in Stockholm, Sweden, it is not every restaurant that gets a dish named after it.  The Hasselbacken Hotel (opened in 1748) introduced a new potato dish on its menu in the 1940's, The Hasselback Potato.  While you could say it is just a baked potato, the way it is prepared, and looks, distinguishes it from just any old baked potato.  Slits are cut crosswise along the top, and length, of the potato; careful to leave 1/4 of an inch uncut along the bottom.  A bread crumb topping is loaded on top and pushed slightly into the slits; olive oil and butter gives a slightly naughty decadence to the fanned-out potato.  This type of potato dish is also called in Ireland "Accordion Potatoes" for its resemblance to the musical instrument.  In France, with the addition of Parmesan cheese, it is known as a "Potato Fan".

The recipe I made, and will give instruction for, is the original recipe from the Hasselbacken Hotel.  A medium sized, oval shaped, baking potato is best for this unique side dish. The larger sized is best if serving this potato dish as a meal in itself.  Small potatoes, such as Fingerlings, do not fare well during the cutting and baking processes.  Originally, the topping was simply dried bread crumbs, salt, ground black pepper and butter; olive oil was a cooking medium.  Of course, nowadays, the addition of cheeses, herbs, vegetables and/or bacon can give this potato dish a whole new swing.  If using cheese, it is best to use a grated texture from a hard rind type of cheese such as Parmigiano-Reggiano or Parmesan mixed into the dried bread crumbs. A quickly melting cheese such as Cheddar or Swiss could be used, but in the final 15 minutes of the baking process; however, the chance of covering up the "fan" effect is very possible.

For the addition of bacon, slice bacon strips into one-inch pieces, freeze them solid and then insert into the cuts randomly; about 5-6 pieces per potato.  As the potatoes bake, the bacon fat will melt to give the potato extra fluffiness and deep bacon flavoring.  Chopped fresh herbs and/or petite diced vegetables such as green onion or mushrooms need to be mixed in melted butter, spooned over the potatoes and baked during the final 15 minutes.  You want these items to warm up, but not be thoroughly roasted into obscurity.  The olive oil that sits in the bottom of the baking dish will give the potato a golden browned, crusty bottom to sit upon...sort of like getting a baked and fried potato at the same time.

Imagine, for the coming holiday meals, instead of plain potatoes, serving up these fancy baked potatoes.  Your family and guests will be impressed!

 

The Hasselback Potato

 Ingredients:

4 Tbsp. olive oil

2 long baking potatoes (about 6 oz. each)

1/4 cup plain dried bread crumbs

1/4 tsp. salt

1/8 tsp. ground black pepper

4 Tbsp. melted butter

Preparation:

 

Peel each potato; cut a 1/4-inch slice from one long side of the potato.  This will allow it to lay flat and not roll during the cutting or baking processes.  Place a clean rubber band around the potato, ¼-inch up from the flat bottom, to use as a guide.  With a sharp knife, make 1/8-inch slices crosswise along the entire length of the potato being careful not to go past the rubber band.  Remove the rubber band and immerse the potatoes in cold water for 5 minutes; slightly move the slices apart, but be careful not to break them.  Immersing in water will also help to remove extra starch from the potatoes and keep them from turning brown.

 

Preheat oven to 450F; coat bottom of small baking dish (large enough to accommodate both potatoes, but leave room between each) with olive oil.

In a small bowl, mix together the bread crumbs, salt, black pepper and one tablespoon of butter.  Remove potatoes from water, pat dry and brush with a half tablespoon of butter; press the bread crumb mixture onto each potato; use the dull side of a knife to slightly press a little mixture into some of the potato slits.  Place potatoes into the baking dish, cover with aluminum foil and bake for 50 minutes.  Remove the foil, drizzle a tablespoon of the remaining butter over each potato; bake for an additional 15 minutes.

 

 

 

 

 

Makes two servings.

So instead of a plain baked potato, try something a little fancier...a Hasselhoff; oops, sorry; a Hasselback Potato.  Enjoy!

Mary Cokenour