If you love salt and vinegar potato chips as much as I do, which is a ridiculous amount of love, you are going to be head over heels for this recipe for vinegar salt baby potatoes. It basically takes those three things we adore – potatoes, vinegar and sea salt – and cooks them up into a side dish that we can proudly eat alongside whatever you are having for dinner. Personally, I recommend a simple, classic grilled steak (and click here for my beloved method for how to grill a perfect steak every time), but whatever is on your grill is going to make friends just fine with these sassy little potatoes. Grab some vinegar and salt and let’s make them!
Yes, I did exactly what you think I did with these savory French toast BLTs, but first, let me just say that we are We are french toast FANATICS in my house. The Southern daughter has said to me more than once over the years that when she comes home for a visit it is going to be to see me and her dad and to eat some of my homemade french toast. (At least we are in first place!). As a result, I am always pondering new french toast recipes and up until now they have all been variations on the sweet breakfast version. Until I realized that french toast and a BLT could be combined for a dinner version. It’s the same basic concept — bread soaked in egg and fried — but oh, man…this time with chives and fresh ground pepper in the egg, and with a bacon, lettuce and tomato topping. I KNOW. Let’s make it!
If your house is anything like my house, you are making menu and recipe lists and checking them twice, and if your house is anything like my house, the words “mashed potatoes” are appearing multiple times on those lists. Because what would a hearty winter holiday dinner be without mashed potatoes? However, I am here to tell you that I have tempted fate and put a spin on this old favorite with this easy recipe for horseradish mashed potatoes. That’s right…all the wonderful creamy goodness of regular mashies, but with just a little bit of sass added in the form of prepared horseradish and some chopped chives. It’s always good to keep folks on their toes, and even though you may be messing with tradition, I think it will have a happy ending. It did in my house!
I think I am pretty firmly on record with my love for shrimp and grits. Sweet and tender shrimp, creamy dreamy grits, a hint of naughty heat somewhere in there with a dash of hot sauce or some minced shallots…you know what I’m talking about. My only teeny, weeny quibble with the whole shrimp and grits experience is that since it is the ultimate in comfort food, I want to eat all of it with a SPOON. Comfort food = spoon. And with traditional shrimp and grits you do need to spear those shrimpies with a fork, and maybe even cut them with a knife. And then one day when I was making my favorite shrimp dip – the one that involves chopping up the shrimp in the food processor to make it all dip-like – it occurred to me. I could do the same thing with the shrimp with grits! I could chop them up and swirl them in and then I would truly have the ultimate shrimp and grits comfort food experience! So I did.
This is one of those recipes that almost takes longer to say – “Smoked Salmon Boursin Cheese Spread!” – than it does to make. THAT is how easy it is. It’s a perfect easy appetizer to spread on crackers or celery sticks or (if you want to be all fancy) endive leaves. It’s also a perfect tiny tiny dinner when you have had a big lunch and just want a little something with a glass of wine at the end of a long hard day. It takes 2 minutes and 2 ingredients – well, 3 if you count the garnish – and I looooooove it.
I don’t make things with smoked salmon that often – I’m not sure why, because whenever we have it I remember that it is tender and salty and tastes like the ocean. But I tend to like it in little bits, like the recipe for everything scrambled eggs that I posted last week, which means that whenever I buy it I tend to have leftover smoked salmon in the fridge. And while I always can and do whirl some of it into a salmon cream cheese spread, this time I decided to try it as part of a little appetizer. Meaning that once again the Southern husband got appetizers for dinner. (He didn’t seem to mind.)