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August 2013
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October 2013

Twice Baked Potato Nests

Only I can mess up something so simple, and easy, as a twice baked potato. I couldn't believe it but I did. 

I'm attributing my last two cooking mishaps to my mind, (what's left of it) being preoccupied with school work. When I'm not doing homework, I'm thinking about homework. 

So I turned my second cooking mishap, in as many days, into something not only edible but wonderfully delicious. 

 

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Twice Baked Potato Nest

 

My intention was to make twice baked pizza potatoes, but they just fell apart. I couldn't get the potato flesh to scoop out without demolishing the whole stinkin' potato, so I chopped the potatoes up, including the skin, and put them into a bowl. I then made a rough mash using butter and pepperoni. 

 

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Using an ice cream scoop, I put little mounds of the potato mash onto a baking sheet. 

 

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The back end of a mellon baller was perfect for making little indentations in the potatoes. Brilliant, now I a nice little nest for the cheese

I baked the potatoes, again, until golden brown, then filled the nests to overflowing with the mozzarella cheese. Returned to the oven, just long enough to melt the cheese.  

 

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Oh Yeah, I'll be making this mistake again. 

And that's that

 


Screaming Green Jalapeño Oil

Remember my Screaming Green Jalapeño Sauce? Well, I just can't seem to leave well enough alone. Once in a while I like to fiddle with a recipe, to see if I can improve on it or not; sometimes it works, sometimes it doesn't. Well, this time my fiddling didn't exactly work out, but all was not lost.  

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The sauce didn't emulsify and I was left with half a jar of jalapeno "bits" sitting under a thick layer of green oil. Not wanting to throw the baby out with the bathwater, I set it aside in the fridge for a while. 

 

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Then I got to thinking, dang, that should be some great flavored oil. I tasted the oil, yup, nice and spicy and wonderful. I strained the "concoction" through a strainer, but in order to keep all the little bits of jalapeño out of the oil, I ended up doing a final strain through cheesecloth. 

 

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Is that beautiful or what. 

 

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Oh, all the wonderful things I can do with this. 

 

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Screaming Green Jalapeño Oil

sauces/dips

12 jalapeno peppers; seeded, stemed and diced
6 cloves garlic; peeled, chopped
4 tablespoons rice vinegar
2 cups olive, grapeseed or sunflower oil

In a medium saucepan, saute the peppers and garlic in a little oil.
Add the rest of the oil and simmer for a few more minutes. Turn off the
heat and let the oil cool completely in the pan.
Once cool, strain, place into a container and refrigerate.


** Exported from Now You're Cooking! v5.87 **

And that's that