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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Fried Potatoes

Homestyle Fried Potatoes

I’ve been making these potatoes since my daughter was very young. She loved them so much that they were a regular side dish on most nights.

Working in a diner, I serve home fries, as a side with eggs and bacon all the time. People love their potatoes for breakfast. Imagine having them with dinner. Let me show you how I make my Homestyle Fried Potatoes.

 

 

 

2018-08-31 09.35.49

Homestyle Fried Potatoes

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Equipment: 12-inch sautépan

Ingredients:
1 tablespoon olive oil
5 tablespoons of unsalted butter
1 large red onion, finely diced
6 cups of red potatoes, 1/2 inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper
2 tablespoons dried oregano
1 teaspoon garlic powder
2 tablespoons fresh Italian flat-leaf parsley, chopped fine

Directions:
In a (12 inch) sauté pan, preheated on medium heat, add olive oil and diced red onion. Sprinkle with 1/2 tablespoon of the Kosher salt, 1/2 teaspoon of the black pepper, 1 tablespoon of unsalted butter, and garlic powder. Cook for 5 minutes until onions are soft. Add the freshly minced garlic and toss through.

Turn the heat down to medium-low, add the remaining butter and allow to melt. Add the diced red potatoes, diced sweet bell peppers, and dried oregano. Using a flat spatula, toss the potatoes to coat.  Allow the potatoes to cook for 5 minutes before turning. Continue cooking on medium-low heat for another 20-25 minutes, turning occasionally until potatoes are browned and cooked through. Turn the heat off add the Italian flat-leaf parsley and toss.
Serve hot.

 

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Arugula Salad With Fried Herb Crusted Goat Cheese Medallions

Herb Crusted Goat Cheese Medallions!

Let's Dish

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

A simple cool crisp arugula salad with sliced red onion, fresh lemon juice and e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb crusted goat cheese medallions, that takes the salad to a whole new level.  Really delicious and simple to make. Let me show how I make these little gems.

Steve brought home half a pound of sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them. That’s why you see them in the picture. Anyway, back to the star of this show.

Chives

First I’m starting with my garlic chives. These will go into the breading along with dried parsley flakes.

Photo May 22, 5 20 57 PM

Yields: 4 servings
12 goat cheese Medallions -3 per salad
Prep Time: 15 minutes
Inactive Prep Time:  30 minutes
Cook Time:  about 10 minutes for all 9 rounds.
Total Time: 25 minutes
Note: Cook just until browned on both sides but not melted on the inside

Ingredients for salad
2 packages of pre-washed arugula
1/2 red onion sliced very thin
3 lemons juiced about 2 tablespoons per salad
E.V.O.O about 2 tablespoons per salad
Kosher salt, a sprinkle per salad
Fresh cracked black pepper, a pinch per salad

Fried Goat Cheese
1-11 once log of goat cheese sliced into 12 medallions
3 beaten eggs
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
2 tablespoons of minced chives
2 tablespoons of dried parsley flakes
1-1/2 cups of Panko bread crumbs
2 tablespoons of unsalted butter
1 tablespoon of olive oil

 

Directions:
First, place the arugula and sliced red onion evenly divided into 4 salad bowls. Sprinkle each salad with salt and pepper. Cover each with plastic wrap and  place them into refrigerator to keep cold.

For the breading: Place the panko, chives, and dried parsley flakes to a large bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese from the frig and slice into 9 medallions.

Slice the goat  cheese into ( 1/2 inch thick) 9 medallions. Dip the goat cheese medallions, a few at a time, into the seasoned egg mixture.. Toss them through to coast. Next, transfer them into the Panko with herbs.

Place the breaded goat cheese onto a baking sheet lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

On medium heat, preheat a large saute pan. until hot. Carefully add the butter and olive oil and swish around the pan. Once melted, place the breaded goat cheese medallions into the pan. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until browned on the outside but mot melted inside.

Note: If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To serve:  Squeeze lemon juice over each prepared salad.  Drizzle with the  e.v.o.o and toss.  Top each salad with 3 warm goat cheese medallions and serve immediately.

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Greek Pasta Salad With A Sun-Dried Tomato Vinaigrette

Photo Mar 09, 7 43 07 PM

Photo Mar 09, 7 43 11 PM

Ina Garten was my inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to get the water for the pasta to boil and the pasta to cook, you can have all the veggies chopped and the dressing made for the salad.

Greek Pasta Salad With A Sundried Tomato Vinaigrette

Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment:

Ingredients:
2 hothouse or English cucumbers diced into 1-inch pieces
1/2 a red onion sliced very thin then cut in half
2 pints of grape tomatoes halved
10 ounces of 1 inch cubed Greek Feta
1 package of cooked Fusilli pasta
2 tablespoons of freshly chopped mint leaves
2 tablespoons of finely chopped Italian parsley
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Sun-dried Tomato Dressing:
2 tablespoon of drained capers
2 garlic cloves
8 drained sun-dried tomatoes, packed in oil
1 tablespoon of Agave nectar
juice of 1 lemon
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper
a fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun-dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Through the feed tube of the food processor, while it’s turned on, drizzle in the *E.V.O.O until the dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well-drained, cooked pasta. Pour in the half of sun-dried tomato vinaigrette and stir through. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta, freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs through until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint.

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