Rosemary Roasted Potatoes

These are simple and delicious and a great side dish for roast chicken, steak, or rack of lamb.

Ingredients:

1 lb. fingerling potatoes, sliced in half vertically
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1 tbsp. rosemary, finely chopped

Directions:

Preheat oven to 400˚. In a large bowl, toss potatoes with olive oil, salt, pepper and rosemary. Spread potatoes onto baking sheet and face potatoes skin side up. When oven has reached 400˚ place potatoes in oven. Bake for 25-30 minutes. Potatoes should be crispy and fork tender.

Chipotle Sweet Potato Purée

This is the perfect accompaniment to my Smoked Chicken Drumsticks with Bourbon Honey Orange Glaze. It would also be great with a steak or other poultry dishes. This serves two, but can easily be multiplied.

Ingredients:

2 large sweet potatoes
1 tbsp. unsalted butter
1/2 chipotle pepper from can of chipotle in adobo
1 tbsp. adobo
1 tbsp. milk
Salt


Directions:

Preheat oven to 450˚. Bake potatoes for 45 minutes to an hour; potatoes should be fork tender. Let cool slightly. Cut potatoes in half and scoop out potato from the skin. Put potatoes in food processor with butter, honey, chipotle, adobo, and milk. Pulse until smooth. Season to taste with salt.

Frisee Salad with Roasted Beets, Goat Cheese, Walnuts, and Orange Vinaigrette

Until recently, I was not a huge fan of beets, but trying the beets from the farmer's market and on seasonal menus at restaurants has made me a convert. This is a delicious and fresh salad and is perfect for a person who still isn't sold on the idea of beets. The orange adds a sweetness and brightness that makes the salad pop.

Ingredients:

4 beets, cleaned and tops cut off
1 head frisee lettuce
2 oz goat cheese, crumbled
1/4 cup walnut pieces, toasted
Zest from 1/2 orange
Juice from 1/2 orange
Zest from 1 lemon
Juice from 1/2 lemon
1 tsp. dijon mustard
1/4 cup extra virgin olive oil
Salt
Pepper

Directions:

Preheat oven to 400˚. Wrap each beat individually in aluminum foil and place beets on baking sheet. When oven is preheated, place beets in the oven. Cook until fork tender, about an hour, but will depend on the size of the beets. Remove from oven and let cool slightly. Peel and cut beets into cubes. (Use gloves while peeling and cutting the beets to avoid staining your hands.)

Meanwhile, in a small bowl add orange juice, lemon juice, and dijon mustard. Whisk together. While whisking, drizzle in olive oil. (You might need more than 1/4 cup olive oil depending on the acidity of your oranges.) Whisk in lemon zest and orange zest. Season to taste with salt and pepper. Set aside.

Cut end off of the frisee and break or chop into smaller pieces. Put in large bowl. Toss with orange vinaigrette. Fold in beets, goat cheese, and walnuts.

Bacon Macaroni and Cheese

In my opinion, macaroni and cheese is the perfect barbecue side dish. Only bacon could make it even better.

Ingredients:

1 lb. elbow macaroni 

1 quart whole milk

12 oz. applewood smoked bacon, chopped into 1 in. pieces

8 oz. gruyere, grated

12 oz. sharp cheddar, grated 

4 + 1 tbsp. unsalted butter, plus more for coating the pan

5 tbsp. all purpose flour 

1/4 tsp. freshly ground nutmeg

1/2 cup bread crumbs

1/2 cup parmesan, grated

Kosher salt

Black pepper 

Directions:

Preheat oven to 375°. Butter 3 quart baking dish. 

In large pan, cook bacon over medium low heat until slightly crispy, about 15 minutes. Using a slotted spoon, transfer bacon to plate with paper towels to drain, reserving bacon fat. Set aside bacon. 

Bring large pot of salted water to a boil. When boiling add macaroni. Cook for 1 minute less than package directions for al dente. Drain pasta and toss with 1 tbsp. butter. Set aside. 

In small bowl mix bread crumbs, parmesan, 1/2 tsp. salt and 1/2 tsp. pepper for topping. Set aside. 

Meanwhile, in a medium sauce pan, heat milk over medium high heat and scald. Do not let milk come to a boil. 

While milk is heating, in a large sauce pot, melt 4 tbsp. butter with 1 tbsp. bacon over low heat. Whisk in flour and cook for 2-3 minutes. Slowly whisk in milk and cook for 5 minutes, whisking constantly. The sauce should be smooth and thick. Take off heat and stir in cheddar, gruyere, and nutmeg. Season with salt and pepper to taste. When cheeses are melted stir in bacon to combine. Stir in macaroni and toss to combine. Pour mixture into bacon dish and sprinkle topping over the macaroni mixture. Bake for 30 - 35 minutes until light brown and bubbly.