Southwest Bacon Potato Salad

June 27, 2010 by Firehouse Chef
Filed under Barbeque, Boiled, Buffet, Dinner, Easy, Easy Potato Recipe, Lunch, Main Course, New Potato Recipe, Potato, Salad, Side Dish, Snack, Supper

Ingredients to make Southwest Bacon Potato Salad

2 pounds red potatoes, peeled and quartered
2 medium tomatoes, seeded and diced
1 tablespoon green onion, finely chopped
Salt and pepper to taste
2 tablespoons white wine vinegar
1-1/2 tablespoons Creole style mustard
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup olive oil
2 tablespoons finely snipped parsley
4 bacon slices, cooked crisp

Directions to make Southwest Bacon Potato Salad

Step 1:

In a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes. Remove from pan and dice.

Step 2:

Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside.

Step 3:

a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley.

Step 4:

Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes before serving.

Image Source:

Tags: Bacon, Cajun, Dressing, Homemade, Meat, Quick, Red Potato, Simple, Spice, Tomato

Very Vegetable Clam Chowder

October 27, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Potato Recipe, Lunch, Main Course, New Potato Recipe, Potato, Soup, Supper

Ingredients to make Very Vegetable Clam Chowder

1/4 pound thick cut bacon
1/2 large onion
1 stalk celery
1/2 green bell pepper
2 cloves garlic
1/4 pound chorizo sausage
1 tablespoon flour
1 cup white wine
1 large Idaho potato
2 cups clam juice
1 can (10 oz size) whole clams in juices
1 can (24 oz size) diced tomatoes
1 cup fish orchicken stock

Directions to make Very Vegetable Clam Chowder

Step 1:Preheat soup pot over medium high heat. Cut bacon cross wise into 1/2-inch pieces. Add bacon to hot pot and sauté for about 5 minutes to render fat.

Step 2:Meanwhile, dice onion, celery, and green pepper. Mince garlic. Remove bacon from pot and set aside for later. Add onion, celery and pepper to bacon fat. Reduce heat to medium and sweat onions and celery for about five minutes until softened. Add garlic and chorizo and sweat for another 2 minutes. Add flour and sauté for 1 minute. Add white wine and bring to a boil and reduce by half.

Step 3:Peel potato and dice into 1/2-inch cubes. Add clams with their juices, clam juice, tomatoes with their juices and stock. Cover with a lid and bring to a boil. Add potatoes and boil for about 5-6 minutes until cooked through. Bring soup to a simmer. Adjust seasoning with salt and pepper. Serve garnish with reserved bacon pieces.

Tags: Bacon, Bell Pepper, Broth, Celery, Chowder, Clam, fish, Garlic, Juice, Meat, One Pot, Onion, Potato, Quick, Sausage, Seafood, Simple, Stove Top, Tomato, Veg, Wine

Herbed Potato Casserole

May 27, 2009 by Firehouse Chef
Filed under Baked, Easy, Easy Potato Recipe, Main Course, Potato, Supper

Ingredients to make Herbed Potato Casserole

1 1/2 lb Potatoes,peeled and sliced
1 1/2 lb Zucchini,scraped and sliced
3/4 lb Okra,trimmed
Vinegar
1 1 lb eggplant,sliced*
1 lb Fresh/canned tomatoes,sliced
1 bn Fresh parsley,chopped
1 bn Fresh dill,chopped
Salt & freshly ground pepper
1/2 c Olive oil
5 Scallions,chopped
3 Garlic cloves,minced
Toast or bread crumbs

*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired.

Directions to make Vegetable Herb Casserole

Step 1:In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible.

Step 2:Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables.

Step 3:. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold.

Tags: Dinner, healthy, Lunch, Tomato, Zucchini