These Deep-fried Cheesy Bacon Mashed Potato Balls not only make for a terrific appetizer or a delicious side dish, but they are also a great way to use up those leftover mashed potatoes that may be taking up space in the fridge.
Serve with you favorite dipping sauce. Recipe will yield 25 to 30 potato balls.
Working beside Chef Michael Flynn has taught me a deal about the complexity of flavor that can be found within a simple recipe. One such example is this delicious and refreshing salad that has become the hit of every barbecue and backyard party I attend. I enjoy watching the bowl get passed around beneath raised eyebrows and curious stares. But the same response follows every tasting as, "Uh, Brussels Sprouts?" transform to "Wow! Brussels Sprouts?!" in a matter of seconds. I assure you, this salad will have you looking at Brussels Sprouts in an entirely new light and have you craving more!
White Wine Vinaigrette (Makes 1 cup)
by Len Boccassini
It's no secret to anyone that the kitchen is my happy place. It's a place where I feel comfortable and completely at ease within my environs. A place where all stress melts away and my focus is keenly zeroed in on the task at hand; a single-minded purpose of attaining something I find titillatingly satisfying - creating flavor.
I approach my kitchen as a scientist would approach his laboratory - a proving ground for the seemingly trivial concepts that flit throughout my mind at the most inopportune moments and take hold on my attention until the drama of the end result can be played out, for better or worse. In this regard, I make no secret of the fact that I've endured my fair share of failures, as has every kitchen warrior worth his salt. But over time, the craft is honed and the majority of those failures become near misses that can be tinkered with until they are transformed into successes. And therein, lies the joy and exuberance I feel each time I set foot in the kitchen. I enter with a simple, and at times, ludicrous, idea for flavor, and nine times out of ten, leave with recipe I can't wait to unleash on my family and friends.
This recipe is one that struck me as I walked through the cream cheese aisle of my local grocery. I wanted an appetizer that would be bright and textural, and somehow felt decadently lush with a zip of spice. The end result was exactly what I imagined. Enjoy!
The end result will give you the most taste-fully delicious, fork-tender chicken that you will can imagine. Served over rice or quinoa, the single pan presentation makes serving guests a snap!
I find it amazing how a simple rub and a slow roast can transform a pork shoulder into a succulent meal that can be served in a variety of manners. Once cooked, the possibilities are endless. Whether it's pulled for BBQ, shredded for empanadas or fajitas, roughly cut for Cuban-style sandwiches or served as a stand alone meal beside your favorite side dish, this simple recipe will produce a roast that is covered in a deliciously thick, crispy bark that pulls away to reveal a moist, tender, fall-away-from-the-bone meat that simply bursts with natural pork flavor.
NOTE: Every hour or so, check the roast. You may need add water to the bottom of the roasting pan as necessary due to evaporation.
If you're one who enjoys the delicious succulence of duck, but are afraid to attempt it at home, you're not alone. Many feel the same way! However, I'm going to clear up the mystery and show you that cooking duck is not the daunting task many make it out to be. In fact, if you follow this simple recipe, in three hours you'll be serving a meal of tender, juicy duck meat wrapped in the crispiest outer layer of skin you could ever imagine.
For this recipe, I chose to prepare the duck with a side of Rösti Potatoes and a crisp salad.
Recipe for Orange Sauce: