{the dish} BBQ Sweet Potato

MMMMMMMmmmmmmmmmmmm!

I can't say this was an original idea of mine ... but I really can't remember where I saw it. Perhaps a cooking show ... Any who ... it's inspired!

Why not take the delicious and sweet, sweet potato and bake it. Then top it with some good ole sweet and tangy BBQ, perhaps some caramelized onions and peppers some slaw and call it a whip-dinger of a meal. And this is the kind of meal my kids will love and I mean LOVE.

You see what I am getting at!

SO here's the plan....

bbq sweet potato by ann west and inspired by others

Wash you sweet potatoes, pierce them with a fork, wrap them in foil and bake them until done. Oh 400 degrees for 45 minutes or so.

In the mean time ... You know those bbq left overs you have from New Years Eve or that brisket taco meat.... wwweellll perfect. Slap some of your favorite bbq sauce on it and heat it up.

Next you might want to make some yummy slaw or just toss a nice salad. Either way a little tart is good with all that rich savory sweet headed your way.

If you like the idea of some caramelized onions & peppers great. Slice you onions and peppers thin and sautee them in a skillet with about 2-3 tbls of olive oil. Start them on high and then turn them down to a med - low temp and let them cook and cook (really 30 minutes or more). Season with a little salt and pepper. You will love them.

Now top your sweet spud and serve. enjoy!

{the dish} flat iron steak with cilantro lime pesto & purple potatoes

Now I know for a fact that when I was growing up there was NO SUCH THING as a purple potatoes. Really where did all these wonderfully unique vegetables come from. We now have mini artichokes, purple artichokes, dragon beans, baby beets, yellow calliflower, easter egg radishes, heirloom tomatoes, honey crisp apples, champagne grapes, 20 kinds of lettuce, and 10 kinds of mushrooms, numerous peppers....... (please fill in the blank - you know where I am going on this one).

isn't it wonderful!

I think that these exotic branches of the traditional fruits and vegetables (that we grew up with) are kind of like the "punk rockers" of the 80s. They have died their hair pink and are wearing clothes that get our attention. They add spice, step up the bar so to speak, make us think differently. Don't we all long for that edginess .... but gravitate to what we know?

A push is always good!

Most of the time I go for my good ole friends... not because I can't move on ... mainly it is a price point difference (I mean these potatoes cost me $9 - hey they are potatoes for goodness sake) ... but they are pretty!

Then there is the issue of the flat iron steak. I don't recall this as an option when I was young. Really it was a t-bone for the special occasions and a patio steak for the everyday. Now-a-day when it comes to choosing a cut of meat ... well lets just say sometimes I just close my eyes and hope I have chosen well.

These flat iron steaks were delicious, inexpensive and cooked up so well. I added a little pesto that I easily could have mixed in with those potatoes too. enjoy!

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flat iron steak, purple potatoes and lime cilantro pesto by ann west

the steak

flat iron steak - these are a thin cut, they don't really need marinating and they are tender -

Sliced they would be great in salad as well!

salt and pepper your steak and rub with just a bit of olive oil. Grill to medium rare.

purple potatoes

slice your potatoes in half

oil your jelly roll pan

toss your potatoes in some oil and arrange cut side down

roast at 400 for 30 minutes or until tender

I salted these with some "truffle salt" I had. WOW delicious.

cilantro pesto

handful of cilantro

smaller handful of parsley

1 garlic clove - you really don't need any more

1/4 c maybe a little more macadamia nuts

olive oil

salt & pepper

lime juice

dash of sugar

blend all of this together and then add your olive oil slowly until it comes to the consistency you like. I prefer pesto a little chunky and not too much oil. maybe the photo shows best.

have fun and enjoy!

{rise 'n shine} kitchen sink hash

Whenever you refer to something that has to do with food as "the kitchen sink" it usually turns out to be a soulful combination of what you have in your refrig or pantry. So it was last weekend.

kitchen sink hash by ann west

Of course any good breakfast dish starts with a little bacon!

I had a couple of peppers, a quarter of a red onion, some eggs, cheese. Hmmmm

starting off good. Saute the bacon then add the potatoes and cook for a bit. Add the onion and pepper and cook until the potatoes are soft and they start to brown.

Scramble some eggs. Salt and pepper to taste on it all. My kids like a little cheese... and they ate every bit. happy breakfast!

{menu ideas} grilled lamb, smashes, & garlic green beans

It all started with a sale on lamb chops. A few spudded out potatoes and some green beans.

Some garlic seared green beans in olive oil. Basic "more healthy than not", smashed potatoes: chicken broth, milk, salt and pepper and yes a little butter.

A little olive oil on the chops and some rosemary from the garden. Of course salt and pepper too.

But this is where the dinner took a turn, a learning experience, a bouncing off point... in a few seconds my grill was aflame. WOW! I took them off, did my best to salvage my dinner.

A little crisp on the outside but actually the perfect med. rare on the inside. YEEEeeeHAAaaa!

{companions} - roasted sage potatoes

I am a huge fan of the roasted potato. There are endless ways to make these potatoes. My mother served these to us this summer and they are now on the top of my list. These are not only very yummy but they are so beautiful when they are done. The sage is so fragrant and crispy. It actually sticks to the potato making a beautiful white and green color combination. Easy and so good. enjoy.

Sage Roasted Potatoes from kitty's kitchen

fingerling or new potatoes halved

a bunch of fresh sage leaves

olive oil

salt

pepper

Rub you jelly roll pan with a layer of olive oil. ( you don't want it dripping but a nice layer.) Lay the fresh sage leaves flat until they cover the pan. Sprinkle the salt over the leaves. Lay the sliced potatoes, cut side down (thats important!) onto the sage leaves. Crack pepper on top.

Roast in a 425 degree oven for 30 minutes or until potatoes are done. Use a spatula to lift these off the pan and serve.

{in the pot} - potato leek soup

photo by ann west

Again a chill in the air. I want to curl up with a mug of soup and a good book and look out the window. The great thing about potato leek soup is that you can serve hot one day and blend it and serve it cold the next. I love soups that you can modify to make totally different the next day. My mother had a recipe for a potato soup that was blended and had blue cheese in it. I may need to to post that one too. Until then enjoy this classic.

potato leek soup by ann west

4-5 leeks washed and sliced thin (white and tender parts only)

1 tbls olive oil and 2 tbls butter

1 lb white or yellow potatoes (skin on chopped)

1 shallot finely diced

2-3 cups chicken or vegetable broth

2 cups milk

1/2 cup dry white wine

thyme and bay leaf

salt and pepper to taste

Saute leeks and shallot in butter and oil. Add diced potatoes and cover with broth and simmer for 10 min or so. Add the milk and spices and simmer again for 15 - 20 minutes until potatoes are soft. Adjust seasoning. I like to serve this with a crisp salad and a wedge of blue cheese and crusty bread. enjoy!

photo is of a fun mushroom that grew in my yard during all the rain