Crispy Cajun Potato Rounds

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I’m so glad that I made these to share with you guys, because I had forgotten how much I loved them. I first had them back in my order-out almost every night days of my youth. I would always get a veggie wrap from a local waterfront restaurant on Chincoteague, and if I was lucky, these crispy potato rounds came alongside. That “luck” pretty much coincided with the fact that they had leftover baked potatoes from the night before.They eventually took the veggie wrap off the menu, and I started making my own spicy potato rounds.

Now, I don’t usually have extra baked potatoes hanging out, but it’s worth it to bake a few in advance to make these. I’ve also successfully done a quick cook on the potatoes by microwaving them for a few minutes, then letting cool for about 20 minutes before slicing and frying. They’re absolutely delicious, a cross between a potato chip and a french fry. And, I love the spicy kick that the Cajun seasoning adds! Make sure you add it as soon as it comes out of the oil, adheres to the potato much better while they are still hot. These make a simple sandwich for dinner a little more special. Enjoy!

Crispy Cajun Potato Rounds

2.5 lbs russet potatoes (about 6 medium), cooked and cooled
1 Tbsp Cajun seasoning
1 tsp kosher salt, optional
1 quart vegetable oil, for frying

Line a large plate or platter with several layers of paper towels. Place vegetable oil into 5 qt dutch oven and bring to 375 degrees.

Meanwhile, slice potatoes in 1/4-inch thick slices. Fry potatoes in batches, being careful to not overcrowd the pan, for about 2 minutes. Remove potatoes to paper towel lined platter to drain. Season with seasoning and additional salt (if desired) immediately. Repeat with remaining potatoes.

Note: the fried potatoes can be kept warm (and remain crispy)  in 200 degree oven for up to 30 minutes.

“Animal” Double Doubles

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Have you ever had the pleasure of visiting the beautiful state of California? We went a couple years ago to see my mother-in-law in Ventura, and had the time of our lives! Everything that you’ve heard about it in books, movies, and television – is completely true. Gorgeous weather, sweeping vistas, sprouts galore, and rubbing elbows with movie stars…

Okay, maybe it was more like standing in line behind them at Magic Mountain, but whatever. For the record, Breckin Meyer is just as cute in person. We had a great time visiting the LA Farmer’s Market and Grand Central Market (very ethnic. Lamb head, anyone?), Pink’s Hot Dogs and all the other cheesy Hollywood stuff, the pier at Santa Monica, and of course no California trip would be complete without a trip to In-N-Out.

They are a small burger establishment, that has a bit of a cult following. And, for good reason. Their menu is limited; burgers, hand-cut fries, and shakes. If you’re looking for a chicken sandwich, salad or a Happy Meal, you won’t find it there. Nothing is frozen – everything is prepared fresh to order. They also have a “secret” menu, with things that are not found on the ordinary menu. One of which, and probably the most popular, is the “Animal Style”. A homemade special sauce similar to Thousand Island, dill pickle slices, lettuce, tomato, cheese, and mustard – which is seared directly onto the burger patty on the grill, and the pièce de résistance, plenty of grilled onions. “Double double” refers to two beef patties, instead of one. In the past few years, they’ve branched out to a couple neighboring states – but nowhere near here! I read their rule of thumb is it has to be within a day’s drive of corporate headquarters?

At any rate, I was in love – ate as many as we could before we had to return to the East coast. We came home, and I turned up pregnant a month or so later. Biggest craving of that pregnancy? You guessed it! Thankfully, the good people at Serious Eats had done a whole writeup about it. I bookmarked it, but never got around to making it. Last week, Maya at Alaska From Scratch posted them and it jogged my memory. I rearranged the menu plan for the week to make room for these burgers, and am so thankful that I did. They were spot on!  Going down in the recipe books for sure. While I can’t wait to get back to California for everything else under the sun, at least I’m not wanting for In-N-Out anymore!

“Animal Style” Double Double

makes 2 double cheeseburgers

For the sauce:
2T + 2t mayonnaise
1T ketchup
2t sweet pickle relish
1/2t distilled vinegar
1/2t sugar

For the onions:
1 large onion, finely chopped
1 Tbsp canola oil, for frying
salt
water

For the burgers:
1 lb ground beef, formed into four 1/4 lb patties
1/4 cup yellow mustard
2 slices American cheese
8 dill pickle chips
1 tomato, thickly sliced
Iceburg lettuce leaves, torn into bun size pieces
Hamburger buns, no seeds, toasted

For the sauce, combine ingredients together in a small bowl and set aside (or cover and refrigerate until ready to use).

For the onions, heat oil in a frying pan over medium heat. Add onions, coat with oil and salt generously. Cook, stirring and tossing often, adding small amounts of water (1T at a time) whenever onions appear to be dried out (you’ll need to add water several times). Cook 10-15 minutes until onions are very soft and browned. Set aside.

To make the burgers, heat a large frying pan over medium heat. Toast the interior of the buns in the hot pan. Place into a 200 degree oven to keep warm. Season the patties with salt and pepper. Place into hot pan. While they cook on the first side, spread 1T of mustard onto the raw sides of the patties. Flip. Place a cheese slice on each patty. Remove patties from pan when cheese is well melted and burgers are cooked through.

To assemble, on the bottom bun, spread a generous amount of the sauce. Top with 4 pickle chips followed by tomato and lettuce, then burger patties. Place the grilled onions directly on top of the cheese. Complete with top bun and serve.

Source: adapted from Serious Eats via Alaska From Scratch

Recipe Roundup – Cinco de Mayo

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Cinco de Mayo is this weekend, and I’m pretty excited about it. Any excuse to stuff my face with queso and margaritas – count me in! I don’t have a new Mexican recipe to share with you guys this week, but I didn’t want to let it slip by without sharing a few of my favorite recipes from the past.

If you’re still looking for ideas for your menu Saturday, look no further. These are all dishes I’ve made again, and again in my kitchen – and still can’t get enough of. Enjoy!

Beef tacos. One of my “go-to” meals on those nights I don’t feel like cooking, these beef tacos are a million miles away from the junk that comes in a box. I enlist the husbands help to fry tortilla shells, makes for a quick dinner.

My notorious chicken enchiladas with red chile sauce. My husbands favorite, hands down. Been making these forever, and for good reason. You’ll not find a better enchilada! Be prepared to be disappointed by any other enchilada in a restaurant – I don’t even bother ordering them anymore.

Ahh, guacamole. For someone who refused to even try an avocado, I’ve come a long way. I usually make up a batch of pico de gallo to go along with the guac. A tortilla chip can’t ask for 2 better BFF’s.

Carnitas. Beer braised. Crispy. Pork. Need I say more? Seriously, make this. Good in tacos, burritos, quesadillas, chimichangas. You’ll be eating off of it for a week!

Love, love, love this spanish rice. Goes with just about anything, and leftovers are fabulous in a burrito with some black beans.

These shrimp enchiladas have become my new favorite dinner. Words can’t express how delicious they are. This is what we’re having for dinner on Saturday night!

And, what’s Cinco de Mayo without something to wash it all down with. Going to pick up my first flat of local strawberries on Saturday morning, and I’m looking forward to making up a big pitcher of these that night. These strawberry margaritas are still going strong as my current drink of choice! Consider yourself warned, they go down too easy.

Roasted Pork Tenderloin with Zesty Dry Rub

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In the past, I always turned my nose up at pork tenderloins. I think it’s because I’d never had one cooked properly – they were always flavorless and overcooked. A month or so ago, Elly posted a recipe for a delicious zesty dry-rubbed pork loin, and I made a mental note. A couple of weeks ago they went on sale at my local grocery store, so I picked one up with Elly’s recipe in mind.

We loved it. Loved it so much we’ve since had it again, which is unusual for us to eat something twice in a two week period. For being such a filling, comforting meal – it is super duper easy. And, a one pan dish as well! Sear off the pork loin in a cast iron pan, toss in some veggies, then finish cooking in the oven. In less than 30 minutes, dinner is on the table. The rub has wonderful flavors; lots of smokey cumin, spicy chili powder, and a bit of allspice- which gave it a  hint of a jerk seasoning. Would be a nice option for Cinco de Mayo actually, that isn’t a taco or a burrito (not that there’s anything wrong with that! Seinfeld fans, anyone?)

Most packages of tenderloins I buy actually have 2. No worries, they both fit in the skillet just fine and cooking time is about the same. I usually season 1 with the rub, which is enough to feed our crew for dinner. Then, season the other simply with salt and pepper. Leftovers make for an incredible Cuban sandwich or stir-fry later in the week!

Roasted Pork Tenderloin with Zesty Dry Rub

1 pork tenderloin (about 1 lb.)
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne

Preheat the oven to 425.

Rub the pork tenderloin on all sides with the olive oil and lime juice. Mix the remaining ingredients into a small prep bowl, and then rub the mixture all over the pork tenderloin.

Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the tenderloin. Sear on all sides, about 2-3 minutes per side. Place the whole pan in the oven to finish cooking the tenderloin, about 12-15 more minutes, or until an instant-read thermometer registers at 160.

Remove the tenderloin and rest for 5-10 minutes under a foil tent, before slicing. Veggies, if using, can continue to cook while the pork rests.

Source:  Our Life In Food and Food Network; via Elly Says Opa!