My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, January 8, 2010

Brabant Potatoes

The menu tonight is grilled strip steaks, brabant potatoes, green beans, canned last summer, corn on the cob, frozen last summer and summer squash casserole, frozen last summer. The most difficult part of the whole meal has been hiking out to the garage, where the freezer lives. I really don't know why I have it plugged in. It is 4 degrees outside. If it were not for the raccoons and other critters that live around my house I could just come home from the grocery throw everything out my back porch door and reach out and get it as needed. Without freezing my butt off every time I needed something in the freezer. I really could sit here and whine all day, but lets make brabant potatoes.

For years, they have been served in both fine restaurants and corner cafes in Louisiana. Sometimes cut into large cubes, other times into small ones, they are often drizzled with butter and sprinkled with salt and parsley. They are Louisiana's version of french fries. Make a nest of these in the center of your dinner plate and plunk a thick grilled steak or crispy-fried fish on top.
This is a Emeril recipe. Don't you just love him.

Brabant Potatoes - 2 servings

2 medium baking potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped green onions
2 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
1 tablespoon chopped garlic
2 tablespoons butter

Put the potatoes in a saucepan and cover with water. Boil for 4 to 5 minutes, or until slightly tender. Drain and cool slightly. This can be done hours earlier.

Heat the oil in a nonstick skillet over medium-high heat. Add the potatoes, salt, and pepper. Cook, shaking the pan back and forth, for about 10 to 12 minutes, or until golden brown and crisp. Add the green onion, parsley, Worcestershire, and garlic. Shake the pan again for about 1 minute. Add the butter and continue shaking the pan until it is melted. Serve immediately.

These are wonderful with scrambled eggs also.

1 comment:

  1. I just love a new way to cook potatoes! I think I'll make these with meatloaf this weekend.


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