Gallitos- Costa Rican Breakfast Tacos

Ingredients:

2½ tablespoons canola or vegetable oil

12 ounces (about 2 medium) Yukon Gold potatoes, diced into ¼-inch cubes

sea salt

16 small flour or corn tortillas

16 ounces (1 medium) butternut squash, peeled and diced into ¼-inch cubes

12 ounces Mexican chorizo

4 eggs

1/4 teaspoon Santa Rosa Fajita Seasoning

2 tablespoons milk

1 teaspoon chopped cilantro

* Optional* Serve with Pico de Gallo salsa, and fresh Avocado

 

Steps:

1. Preheat oven to 250F.

2. Wrap tortillas in foil and place in warm oven.

3. Heat 1 tablespoon oil in large sauté pan over medium heat. Add potatoes and season with sea salt while stirring until the potatoes are evenly coated with oil. Cover the pan and cook, stirring occasionally, until potatoes are browned and tender, about 20 minutes.

4. Meanwhile, in a medium sauté pan, cook chorizo over medium heat until evenly browned. Cover, and reserve warm.

5. In a large sauté pan, heat 1 tablespoon oil over medium heat. Add squash, ½ teaspoon sea salt, and Santa Rosa Fajita Seasoning and sauté, uncovered, until browned and tender, about 20 minutes. Add squash to potatoes, garnish with chopped cilantro.

6. Meanwhile, heat remaining ½ tablespoon oil in small sauté pan over medium heat. Crack eggs into a medium bowl. Add ¼ teaspoon salt, pinch black pepper, and milk. Whisk until evenly combined. Pour the egg mixture into the pan and reduce the heat to medium-low. Gently lift and stir the eggs until they are cooked, and no liquid remains. Pour eggs into serving bowl.

7. Serve tortillas, potatoes, squash, chorizo, eggs and pico de gallo separately, allowing each person to build their tacos as they desire.

Potatoes au Gratin

Serves: 8

Ingredients:

2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted

Steps:

1. Add the potatoes to the milk and bring to a boil. Simmer until the
   potatoes are just tender.
2. Add the cream to the potatoes and season the potatoes to taste
   with salt, pepper and nutmeg.
3. Layer the potatoes in a buttered baking dish, alternating them
   with the grated cheeses. Finished with cheese on top.
4. Mix the bread crumbs with melted butter, and sprinkle over the top
   of the potatoes.
5. Bake the potatoes in a 325°F oven, loosely covered, until the
   potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until
   the cheese is browned and the crust is formed.

Rosemary Roasted Potatoes

yield: 6 Servings

Ingredients:

1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste

 

Steps:

1. Using a potato brush, scrub the potatoes and dry them
thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and
reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss
the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can
easily be pierced with a fork. Serve while hot.

Twice Baked Potatoes

10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced

 

Steps:

1. Pierce the potatoes with the kitchen for corn knife. Bake in a
425°F oven for about one hour, or until very tender and cooked through.

 

2. Remove the tops of the potatoes by slicing them lengthwise.
Scoop out the potatoes centers, and reserve.

 

3. While the potatoes centers are still hot mix with the butter,
salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

 

4. Pipe the potato mixture back into the skins using a pastry bag
with a large star shaped tip.

 

5. Sprinkle the potatoes with Parmesan cheese. Return them to the
oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Oven Roasted Potatoes

Image via Wikipedia

Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1″ inch pieces if using
fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over
medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the
heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender.
Drain in a colander and allow the potatoes to rest five minutes.

Place in oven rack into the
center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a
roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt
and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the
parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes
while tossing with the parsley.

Alice Shoals Curried Shrimp

Yield: 3 to 4 servings
Preparation & Cooking Time: 30 to 45 minutes

Ingredients:

1 Potato, Peeled, Cut into ½-inch cubes

1 Small Butternut Squash, Peeled, Seeds Removed, Cut into ½-inch cubes

1 large Onion, chopped

1 Red Bell Pepper, Diced

4 Cloves Garlic, Minced

1 Habañero Pepper, Seeds Removed, Minced -Optional to add heat to the dish*

2 Cups Shrimp or Lobster Stock

¼ Cup Vegetable oil

1 Tablespoon  Alice Shoals Jamaican Style Curry Powder

1 teaspoon Sea Salt

1 Tablespoon Cayo Hueso Caribbean Style Wing Sauce

½ teaspoon Fresh Thyme Leaves

1 Bay Leaf  

½ teaspoon  Black Pepper, Freshly Ground

1 Pound Shrimp( 16/20 Size), Peeled

1/4 Cup Scallions, Chopped

Steps:

1. 
   In a large pot, combine the potatoes, squash, onion, garlic, habañero, oil, curry powder, salt, hot pepper sauce, thyme, bay leaf and black pepper. Saute 3 minutes, Add stock.
2. Bring to a simmer, over medium heat and cook for about 20 minutes, stirring occasionally, until the potatoes are tender. Mash some of the potatoes to thicken the sauce.
3. Fold in the shrimp, and bell pepper. Cover the pot, and simmer for another 2 to 3 minutes or until the shrimp are just cooked. Remove from heat.
4. Fold in Chopped Scallions just before serving, if desired.

   Serve curry hot over steamed white rice.

* Please see Iggy’s tip on working with Habañeros prior to preparing this recipe.