Salt-Baking your potatoes is a great way to add flavor to an otherwise normal potato. It’s fun, it’s easy, it’s cool! 🙂
4- 12 ounce Idaho potatoes
2- 48 ounce boxes Kosher salt
1 cup cracked black pepper
1/4 cup coriander seeds
8 bay leaves
6 large egg whites
Preheat oven to 400°F.
Wash potatoes and pat dry.
Combine salt, pepper, coriander seeds and bay leaves in a bowl, mixing well. Reserve 1 cup of the salt mixture on the side.
In a large casserole dish with tall sides, spread a 1-inch layer of the salt mixture evenly on the bottom of the dish. Place the potatoes on top of the salt mixture, leaving a 1-inch space between them. Cover the potatoes with the remaining salt mixture.
In a large bowl, whisk the egg whites until they become frothy. Add the reserved cup of salt mixture until combined. Pour the egg-salt mixture over the salt covered potatoes, spreading evenly. Cover tightly with the casserole lid or aluminum foil.
Bake for 2 hours.
Carefully remove potatoes from the encrusted salt and serve hot
My Dad’s guacamole salsa is kinda famous in these parts. He was inspired to create his own salsa after tasting a really good salsa at a local restaurant. It has since closed but not before he convinced them to give him a list of ingredients. For 5 years he tried different combinations of the ingredients, adding some of his own and finally created his perfect salsa. One day when cleaning up, he decided to mix the left over salsa with some fresh guacamole that was on the counter. Whamo! His famous Guacamole Salsa was born!
To make the guacamole salsa hotter or milder, just change the amount of Jalapeños.
12 Medium Roma Tomatoes, diced
1 Large Yellow Onion, chopped
1 bunch of Green Onion, chopped
5 Serrano Peppers, chopped
1 Pasilla Pepper, chopped
1-3 Jalepeno Peppers, chopped
1/2 cup Cilantro, chopped
1 tablespoon of oregano
2 teaspoons of salt
1 teaspoon cumin
1/2 lime, juiced
8 Avocado, mashed
Combine all ingredients except the Avocado to make Salsa
Slowly add the Salsa to the Avocado until the desired mix is achieved.
Usually we have about 1/4 of the salsa left over for those who don’t like avocado.
Serve with Tortilla Chips.
My dad always makes a side batch of his Guacamole Salsa extra hot. He adds one chopped Habanero Pepper to the side mix. Oh, its fun to see him cry. 🙂
Mmmmm. That good artichoke dip that people bring to parties. Ever wonder how to make some yourself? Here’s a quick recipe:
1 (6 oz.) jar marinated artichoke hearts
2 Tbs. green chilies, diced
1/4 cup mayonnaise
1 cup cheddar cheese, shredded
Drain the artichokes, reserve the marinade. Chop the artichokes. Combine artichokes, chilies, mayonnaise and cheese in a small crock pot. Cover and heat until the cheese is melted. Stir to mix ingredients, then blend in 1 Tbs of reserved marinade.
Clam Chowder is a favorite in our house. Make sure to have some Tabasco Sauce available for people like my Dad who likes things HOT!
3 slices bacon, cut up
2 (6.5 oz.) cans minced clams
3 medium potatoes, peeled and diced
1 cup onion, chopped
1 carrot, shredded
1 (10.75) can cream of mushroom soup
1/4 tsp. pepper
2 (12 oz.) can evaporated milk
In a skillet, cook the bacon and drain. Drain the clams, reserving the liquid and add water to the liquid equal to 1 1/2 cups. Cover the clams and chill. In a crock-pot, combine reserved clam liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup and the pepper. Cover, cook on Low for 9-11 hours or on High for 4-5 hours. When the cook time is finished, add the evaporated milk and cook on High for 1 hour.