What's for dinner tonight?

[The Tradition]

We're trying this:

http://www.news-journalonline.com/a...in-will-be-most-festive-dish-on-holiday-table

 

[naturalmwa]

Report back how it goes.

 

[NoleSoup4U]

Leftover beef stew.

 

[Jakeleg Jake]

Chili's enchiladas...I am boycotting Mexican joints...they are nasty.

 

[lucas80]

Whatever Sharia Law dictates.

 

[Lone Clone]

We're trying this:

http://www.news-journalonline.com/a...in-will-be-most-festive-dish-on-holiday-table

We're reheating Wednesday's dinner. I was at the store Wednesday and saw pork chops on sale, so I brought some home and smoked them in the Bradley. Made some smashed potatoes (recipe follows). Will heat them up with canned green beans and a tossed salad.

You need 2 pounds of small -- B size -- red potatoes, some salt and pepper and thyme, and 6 T of olive oil.

Put grates at the highest and lowest positions in the oven and preheat to 500.

Prick potatoes and arrange on a rimmed cookie sheet. Add 3/4 cup of water and seal with aluminum foil. Cook on lower rack for 25-30 minutes or until piercing them with a fork through the foil indicates they are done.

Remove from oven, remove foil and let stand 5 minutes. If there is any water left, mop it up with a paper towel.

Rub the potatoes thoroughly with olive oil to coat. Take another cookie sheet the same size, put it on top of the potatoes, and press down evenly until the potatoes are about 1/3 to 1/2 inch thick. Remove second cookie sheet. Season potatoes generously with salt, pepper and thyme. Drizzle with remaining olive oil.

Return to oven on top rack, cook 15 minutes, then transfer to lower rack and cook another 20 minutes, or until well browned and crispy. Serve hot (or reheat later).

BTW, 6 T of olive oil is far more than you need. If you're watching calories, I strongly suggest buying one of those sprayers that you pump before each use, cost about $10-$15 at Target. I find I can do a whole pan of the potatoes with a total of 1 T. oil.

 

[The Tradition]

We're reheating Wednesday's dinner. I was at the store Wednesday and saw pork chops on sale, so I brought some home and smoked them in the Bradley. Made some smashed potatoes (recipe follows). Will heat them up with canned green beans and a tossed salad.

You need 2 pounds of small -- B size -- red potatoes, some salt and pepper and thyme, and 6 T of olive oil.

Put grates at the highest and lowest positions in the oven and preheat to 500.

Prick potatoes and arrange on a rimmed cookie sheet. Add 3/4 cup of water and seal with aluminum foil. Cook on lower rack for 25-30 minutes or until piercing them with a fork through the foil indicates they are done.

Remove from oven, remove foil and let stand 5 minutes. If there is any water left, mop it up with a paper towel.

Rub the potatoes thoroughly with olive oil to coat. Take another cookie sheet the same size, put it on top of the potatoes, and press down evenly until the potatoes are about 1/3 to 1/2 inch thick. Remove second cookie sheet. Season potatoes generously with salt, pepper and thyme. Drizzle with remaining olive oil.

Return to oven on top rack, cook 15 minutes, then transfer to lower rack and cook another 20 minutes, or until well browned and crispy. Serve hot (or reheat later).

BTW, 6 T of olive oil is far more than you need. If you're watching calories, I strongly suggest buying one of those sprayers that you pump before each use, cost about $10-$15 at Target. I find I can do a whole pan of the potatoes with a total of 1 T. oil.

Thanks for the recipe. I'll have to try that.