This goes great with meals where a fried potatoes or hash brown side dish would sound good. All you need is: 3 or 4 medium Russet Potates, Peeled Water, Salt & Garlic Powder 1/2 Medium Vidalia Onion, sliced 1/4 Red Bell Pepper, diced 2 Tablespoons of Olive Oil 2 Tablespoons of Light Butter Salt & Pepper to taste NOTE – This recipe is great for leftover Frank’s Grilled Potatoes and they will keep in the refrigerator for up to a week. If you have leftover Frank’s Grilled Potatoes then the only ingredients that you will need above is the Olive Oil, Light Butter, Salt and Pepper. Otherwise, boil the peeled potatoes in salted water with garlic powder for about 15 minutes or until the potatoes are “Fork Tender”, i.e. the fork easily goes through the center of the potato. Drain the potatoes and let cool for a few minutes then slice them and prepare to fry. In a frying pan, either on the stove or I even do it on the side burner of my grill while grilling ham steaks, melt the butter in the olive oil. When the butter and oil mix becomes hot then add the boiled potatoes or leftover grilled frank potatoes. Let brown on one side about 5 or 6 minutes, then flip, or turn with a spatula, and let brown on the other side. Continue flipping until the potatoes are browned. That’s all there is to it! Serve as a side dish with your favorite grill, Grilled Ham Steaks, hot dogs, brats, bbq chicken thighs or even beer can chicken. Enjoy!
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This is a great little recipe that I came up with for a quick 30 minute meal on the grill. I start with Ham steaks that I slice from a whole cooked ham. I slice the whole cooked ham into 1/2 inch “Ham Steaks” and then freeze them until I am ready to grill them. Here is what you will need: 5 or 6 Ham Steaks (1/2 inch thick) 4 oz of Light Beer 1/4 cup of brown sugar or 1 Tablespoon of Gravy Master© 1 can of sliced Pineapple (or 10 to 12 slices of fresh pineapple, cored and trimmed) Make the beer glaze: Combine the light beer and the brown sugar or Gravy Master© in a basting cup or coffee mug. Fire up the grill and place the ham steaks over a medium flame along with the pineapple slices. Grill the ham steaks 3 or 4 minutes then turn and baste the grilled side with the beer glaze. Grill for another 3 to 4 minutes then turn and baste the other side with the beer glaze. Don’t forget to turn the pineapple slices over. You can use the glaze on the pineapple slices too if you like. Let the first side of the ham steaks caramelize for a few minutes then turn and baste again. Do the same for the other side until both sides have had 2 bastings. Place the ham steaks on a plate with the pineapple slices on top of them. Serve with Fried Frank Potatoes. akes 3 cups 2 cups of drippings from the Smoked Thanksgiving Turkey 3 tablespoons butter 3 tablespoons flour 1/4 cup Marsala wine (or cooking Sherry) 1/4 cup coffee 1/4 cup heavy cream or buttermilk (half and half is okay but you may need a roux to thicken) 2 tablespoons maple syrup coarse salt (kosher or sea) and freshly ground black pepper to taste 1 to 2 cups chicken or turkey stock Note – You can boil the turkey giblets in lightly salted water to make a nice Turkey stock. This can be done the night before when you brine the turkey and the refrigerated. 1. Strain the smoked turkey drippings into a fat separating gravy boat. Wait a few minutes, then pour the drippings into a large measuring cup, stopping when the fat starts to come out. Add enough of the turkey or chicken stock to obtain 3 cups. 2. Melt the butter in a heavy saucepan. Note – If using Light butter then add a Tablespoon of Extra Virgin Olive Oil to keep the melted butter liquid. 3. Whisk in the flour one tablespoon at a time and cook until a dark golden brown, about 5 minutes. 4. Remove the pan from the heat. Then, while continually whisking, slowly pour in the Madeira, coffee, cream, maple syrup, and the turkey drippings with stock. 5. Return the pan to the heat and bring to a boil while still whisking steadily. Simmer the sauce over medium heat until richly flavored and reduced to about 3 cups, 6 to 10 minutes. Correct the seasoning, adding salt and pepper to taste. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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