Roly Poly Potato Recipe

Roly Poly Potato with Cream and Sarayo Sauce

Potatoes are my favorite carb so I'm always looking of new ways to prepare them. I thought I had the fabulous idea of making one similar to an "awesome blossom" aka bloomin' onion. I later learned on Facebook that my idea wasn't so original and these potatoes are actually called Hasselback Potatoes. I don't care, I call them "Roly Poly Potatoes" because they look like the little roly poly bugs I used to play with in the garden as a kid. So, I find it great that these potatoes look like giant bugs or crustaceans.

This potato recipe gives you a tender inside and a crispy texture on the outside. It's a great side dish with meat and perfect substitute for a baked potato. It's very easy to prepare and good to make for just one person.


ROLY POLY POTATO RECIPE (Hasselback Potato Recipe)

INGREDIENTS:
1 Potato (I used Purple Potatoes because they look pretty on the inside)
1 Clove of Garlic
Olive Oil
Butter
Sea Salt

Cut slices evenly and place garlic between each slice

METHOD:
1. Preheat oven to 425º F (215º C)
2. Starting at one end of the potato, cut the potato cross-ways downward in direction. The slice should be about 1/8" thick. Don't cut all the way thru leave about 1/8" connected at bottom of potato. Continue to cut slices down the entire length of the potato.
3. Slice thinly one clove of garlic.
4. Place one slice of garlic in each slot that you have cut into the potato
5. Coat bottom of baking dish with olive oil. Put potato in dish.
6. Generously drizzle potato with olive oil.
7. Sprinkle with sea salt (make sure salt and olive oil gets into the slots)
8. Bake uncovered for 40-60 minutes. Depending on size of potato and your preference of the doneness of center and crispiness of the outside.

• Melt 2tbsp of butter and drizzle over top. If you want it extra garlicky, then add sliced garlic to your butter as you are melting it. I also enjoy it with crema (Mexican table cream) or Sarayo Sauce.

Provecho!

Verdolagas Sauce Recipe, Something New to Cook

(Xhico en México)

Chicken with Salsa Verdolagas and Crispy Fried Potatoes

I was at the Tuesday Tianguis for my usual ritual of quesadillas. I always pick up some produce to cook. As I was leaving, a woman was waving a large handful of greens at me and shouting, "Joven, diez pesos!" The leafy green looked similar to watercress, but I was sure what it was. As usual curiosity got the best of me and I stopped to investigate this produce. It turns out it was "verdolagas" which translates to English as "purslane". I had heard of it, but never heard of eating it. This annual succulent is actually one of the most nutritious greens on the planet with high levels of omega-3's and vitamins.

Verdolagas (Purslane) and Garlic

It sounded great, but I had no idea how to prepare it. The woman rattled off several recipe suggestions to me, but the one that resonated with me with the idea of making it into a sauce to accompany chicken. Chicken was already on my menu for the night, so it seemed like the perfect plan. And it was.

I prepared Chicken in Salsa Verdolagas topped with Queso Blanco served with Crispy Fried Potatoes and Spring Onions. Here's how I made it:

Recipe: 

CHICKEN IN SALSA VERDOLAGAS

INGREDIENTS:

2 Chicken Breasts (pounded flat)

1 Bunch of Verdolagas (Purslane)

1 White Onion

4-5 Cloves Garlic

1 Small Serrano or Jalapeño (Optional if you like it Spicy)

1 1/2 Cups Chicken Stock

Juice of 1 Small Lime

Salt to Taste

2-3 tbsp Oil for Cooking

METHOD:

1. Prepare your ingredients. Slice onion, crush garlic cloves whole with side of chef's knife, chop verdolagas into 1-2 inch pieces.

2. Sautee onions and garlic with a little oil on low-medium heat until the start to caramelize. Remove and set aside once caramelized. I use a deep stock pot so that I can use the same pot to cook the verdolagas.

3. Add verdolagas to the hot pot. You may need a splash of oil. Not much though. Let the verdolagas wilt down until the start to become tender. Don't overcook them and let them get too dark.

4. Add all ingredients to blender and blend a couple minutes until smooth. If you are added a chile for spiciness, chop it and add it into blender with rest of ingredients. Return salsa to a small sauce pan and cover or put on low heat to keep warm.

5. Meanwhile, those chicken breasts... I buy them here in Mexico already pounded flat and thin -"aplanado" or "para milanesa". Warm up your skillet to medium heat. After it is evenly hot, add 1 tbsp of cooking oil to the skillet. Let it get hot. Gently add your chicken breast as not to splash yourself with the hot oil. Let each side cook until light golden brown. These are flast so the cook pretty quick, just about 3-4 min on each side.

6. Served chicken with sauce poured over and topped with queso blanco.

Provecho!

Recipe: Chorizo-Potato Hash with Poached Egg

I love Chorizo! It's adds wonderful flavor to dishes. I grew up eating corned-beef hash, so I developed this twist with chorizo. Chorizo is a spicy Mexican sausage made from pork or beef. I usually prefer the pork. When you buy chorizo, you can pick it up prepackaged in the refrigerated section near the sausages. But if you're as fortunate to live in an area similar to Los Angeles, with a dense latino population, you can probably find the real thing. Go to your local carneceria (butcher shop) and pick up fresh chorizo.

I'm going to show you how to make this great breakfast dish. It also makes a great stuffing for breakfast burritos - just add some cheese a wrap in a tortilla! This is

So let's make some chorizo-potato hash topped with poached egg!

This recipe makes a serving for two.

1/4 Pound Chorizo Sausage (removed from casing)
1 Large Russet Potato (small dice)
2 Cloves of Garlic (chopped)
1/2 tsp Cumin
1/2 tsp Paprika
Chives (chopped finely)
2 Tbsp Olive Oil -or- Vegetable Oil
Salt and Pepper
Crema Mexicana -or- Sour Cream
2 Tortillas

2 Eggs
4 tsp White Vinegar (1 tsp per each cup of water)
4 cups Water
You will also need a ladle (a teacup or small ramekin will also work) and a slotted spoon.

1. BOIL WATER FOR EGGS
Bring 4 Cups of Water and 4 tsp of White Vinegar to a boil in a medium sauce pan. Prepare has while water comes to a boil.

2. PREPARE YOUR CHORIZO 
When cooking with chorizo, I remove the meat from the outer casing, by slicing the casing with a knife and then scooping it out with a spoon. Set aside in a bowl.

3. PREPARE YOUR POTATOES
We want a small dice of potato. First take your potato and cut it in half lengthwise. Take one half and put it flat side down. Hold your knife parallel to the cutting board and hold your palm flat on top of the potato. Keep your fingers up and be careful! Starting at one end slice the potato about 1/4" from bottom and then again another 1/4" above that piece. Continue to make 1/4" slices until you are at the top. Now cut the potatoes into 1/4" strip lengthwise from top. Turn the potato so that the strips are perpendicular to you. Starting at one end make cuts every 1/4" and you will see perfect little cubes start to fall onto your cutting board. Now you have a small dice! Repeat with other half.

4. SAUTEE CHORIZO
Add chorizo to a large skillet over medium heat. Separate meat with a wood spoon and cook until evenly heated for about 4-5 minutes. Set aside but keep any juices from chorizo in skillet.

NOTE: While my chorizo is cooking is when I like to chop my fresh chives and garlic.

5. COOK POTATOES
Over med-high heat add 2 Tbsp Oil to the skillet the chorizo was cooked in. When oil is hot, add potatoes. Add and gently mix together the Cumin, Paprika, Salt and Pepper. Let potatoes cook for about 3 minutes and give a good stir. Cook for about 6 more minutes, stirring occasionally. Add about 3 Tbsp water and quickly cover and let potatoes steam for a few more minutes. Add Chorizo and chopped garlic and stir together. Cook on high heat for 1 minute. Turn off heat and cover to keep warm.

4. POACH EGGS
Once your water is boiling, lower the heat to a low rolling boil. Crack your egg into a ladle. You can also have multiple eggs ready in tea cups or small ramekins. Gently lower the ladle into the water, letting a little hot water in around the egg. When it starts to set (you will see it turning white) gently release it into the water. It will need to cook for about 3-4 minutes, until all the white is set. You may need to use a spoon to gently move it in the water so it doesn't stick the side by accident. Stay with your little egg and watch it. When the white is cooked, remove and serve immediately.

NOTE: You may want to lightly spray your ladle with cooking spray. But it's not necessary.

5. TORTILLAS!
Tortillas are a perfect accompaniment for this dish. You can use then to sop up all the deliciousness. I heat my tortillas while the eggs are poaching. You can heat them on a skillet or that way I prefer is directly on the burner of my gas stove. Keep them moving circularly and flipping them so they don't burn. Fold them into quarters (in half and half again) and fold in dish towel to keep warm.

6. PLATING
I like to use a colored plate for this dish, because there is alot of white with the egg and the cream. So a colored dish really adds nice contrast.

After your chorizo-potato hash is finished keep it warm. About 30 seconds before your eggs are done. Add a generous scoop of hash to the center of the plate and with the back of the spoon press the center slightly down, making a place for the egg to rest. Dip a fork into the crema and quickly drizzle back and forth on one side of the plate, making a white line across the hash and plate. Top the hash with the poached egg. Sprinkle with chives. Add tortilla to one side of plate and serve immediately.