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  • 10/27 Nat Potato Day - 2

    From Dave Drum@1:3634/12 to All on Tue Oct 25 18:00:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Real Carlos O'Kelly Potatoes
    Categories: Five, Potatoes, Cheese, Chilies
    Yield: 1 Serving

    1 Russet potato; fist sized,
    - skin on
    3 tb Butter; in small cubes
    2 sl Pepper Jack cheese; the
    - spicier the better
    Salt & fresh ground pepper

    Scrub the potato very well. Pierce it on opposite sides
    with a fork. Place in a microwave and nuke for a minute
    at full power. Let it rest for a minute or two.

    Nuke it twice more for two minutes each time resting for
    at least a minute between sessions. Take the potato from
    the microwave and squeeze to test for doneness. If not
    done to your liking return to the microwave and nuke for
    a minute more - repeat the test.

    Cut the spud up with a knife and sprinkle the flesh with
    the little cubes of butter, grind some pepper over it
    and salt it to your taste. Put the two slices of pepper
    Jack over the potato and return it to the nuker for a 30
    second "melt the cheese" session.

    Eat and enjoy!

    From: Uncle Dirty Dave's Kitchen

    MMMMM

    ... Tip from my ex-stockbroker: For 39 cents, I can supersize those fries.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Sat Oct 26 13:59:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Tribute Potato Soup
    Categories: Soups, Potatoes, Pork, Cheese
    Yield: 8 Servings

    6 sl Bacon slices (to 8); diced
    - fried crisp, drained,
    - dripping reserved
    1 c Yellow onions; diced
    2/3 c Flour
    6 c Chicken broth; hot
    4 c Potatoes; peeled, diced,
    - boiled until done **
    2 c Heavy cream
    1/4 c Parsley; chopped
    1 1/2 ts Granulated garlic
    1 1/2 ts Salt
    1 1/2 ts Coarse black pepper
    2 ds (or 3) hot sauce
    1 c Parmesan cheese; grated *
    1/4 c Green onions, sliced; white
    - and green parts

    Render bacon until crisp; drain dripping and reserve.
    Set bacon pieces aside until time to finish the soup.

    Cook onions in dripping over medium high heat until
    transparent, about 3 minutes. Add flour, stirring to
    prevent lumps; cook for 3-5 minutes, until mixture just
    begins to turn golden. Add chicken broth gradually,
    whisking to prevent lumps until liquid thickens.

    Reduce heat to simmer and add potatoes, cream, half of
    the chopped bacon, parsley, garlic, basil, salt, pepper
    sauce and black pepper. Simmer for 10 minutes; do not
    allow to boil. Add grated cheese and green onions, heat
    until cheese melts smoothly.

    Garnish each serving as desired with chopped bacon,
    grated cheese and chopped parsley.

    NOTE: If you don't have parsley at hand, chives, sliced
    onion tops, or garlic greens make a decent substitute.

    Makes 2 quarts.

    * The Parmesan is what makes this soup so much better
    than others I have had. It should blend in without over-
    powering the other flavours and add a thickness and
    richness to an otherwise plebeian soup.

    ** Yukon gold potatoes work well in this soup and make
    the resulting product even more cream/buttery coloured
    than russets or red potatoes.

    Synthesised and tweaked from a combination of recipes
    and attempts to duplicate Eldon Drum's potato soup. It
    isn't a copy or a duplicate. But it's pretty darned good
    on its own.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I suffer from vitamin deficiency despite a robust diet of brownies.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)