Thread: July 4th Dinner and Smashed Potatoes

Sqwertz <[email protected]> wrote:

>Usually I'd post these elsewhere but since Jill gave me the idea to
>try smashed potatoes for the first time and I really liked them, I'll
>share back.
>
>Pork tenderloin is a home-made jerk rub, cooked perfectly if I don't
>say so myself. My special spicy shrimp ceviche/gazpacho is always a
>winner,

Tell me more about that one. sounds interesting.

>and some steamed broccoli to round it out. Oh, and some
>brined, seasoned, baked chicken thighs. I also made a lemon pepper
>garlic pork tenderloin for the other half who can't handle super-spicy
>stuff.

I'll take a serving of that one, too. You could put lemon, pepper
and enough garlic on an old shoe and I'd eat it.

>
>The best surprise was the potatoes. The medium sized red potatoes
>were halved, boiled until tender, then smashed on a cookie sheet.
>Drizzled with EVOO, salt, pepper and herbs de province.

I've only done Emeril's smashed potatoes. I though he was just
being cute when he said 'smashed'- but it is a whole 'nuther texture.

His are roasted at 425 from the get-go, [about 25 minutes] then
smashed & tossed with sour cream, garlic, butter, and chive.

>Overall, the
>potatoes had a great texture. I had my doubts about boiling then
>broiling, but I'll be doing these more often from now on.

Sounds like a better plan for summer. Especially since I boil outside
on the Cajun burner. And the range of texture on yours
is *way* better than my old Emeril recipe.

> I know
>these are old news here but for those still holding out: Try Them.

I'll second that. Good stuff.

Jim

On Tue, 5 Jul 2011 00:04:28 -0500, Sqwertz <[email protected]>
wrote:

>Usually I'd post these elsewhere but since Jill gave me the idea to
>try smashed potatoes for the first time and I really liked them, I'll
>share back.
>
>Pork tenderloin is a home-made jerk rub, cooked perfectly if I don't
>say so myself. My special spicy shrimp ceviche/gazpacho is always a
>winner, and some steamed broccoli to round it out. Oh, and some
>brined, seasoned, baked chicken thighs. I also made a lemon pepper
>garlic pork tenderloin for the other half who can't handle super-spicy
>stuff.
>
>The best surprise was the potatoes. The medium sized red potatoes
>were halved, boiled until tender, then smashed on a cookie sheet.
>Drizzled with EVOO, salt, pepper and herbs de province. Overall, the
>potatoes had a great texture. I had my doubts about boiling then
>broiling, but I'll be doing these more often from now on. I know
>these are old news here but for those still holding out: Try Them.
>
>http://img3.imageshack.us/img3/3584/july4th20113.jpg
>http://img808.imageshack.us/img808/104/july4th20111.jpg
>
>Bring on the flames.

Potatoes look good, but I'd have broiled them more crisp. Broccoli
stems are too long, they look uncooked. I'm guessing that's a piece
of chicken, looks well, like a piece of chicken. Pork looks good but
not cooked enough for me, I don't like pink pork, and should have been
sliced much thinner... pork needs gravy too, or at least a fruity
sauce. I wouldn't have plated it with both types of meat, pork and
poultry (one sliced and one a hunk) doesn't look esthetically
pleasing, they clash... one or the other... of course you're eating
all alone, and probably never eat out other than Taco Bell... normally
you wouldn't have bothered with a plate (not like your yardsaleware is
much of a plate, I can tell because your presentation is very
juvenile, looks like how hospital food is served, in fact other than
the potatoes it looks about as appetizing as hospital food.

On Tue, 05 Jul 2011 07:58:38 -0400, Brooklyn1 wrote:

> On Tue, 5 Jul 2011 00:04:28 -0500, Sqwertz <[email protected]>
> wrote:
>
>>Usually I'd post these elsewhere but since Jill gave me the idea to
>>try smashed potatoes for the first time and I really liked them, I'll
>>share back.
>>
>>Pork tenderloin is a home-made jerk rub, cooked perfectly if I don't
>>say so myself. My special spicy shrimp ceviche/gazpacho is always a
>>winner, and some steamed broccoli to round it out. Oh, and some
>>brined, seasoned, baked chicken thighs. I also made a lemon pepper
>>garlic pork tenderloin for the other half who can't handle super-spicy
>>stuff.
>>
>>The best surprise was the potatoes. The medium sized red potatoes
>>were halved, boiled until tender, then smashed on a cookie sheet.
>>Drizzled with EVOO, salt, pepper and herbs de province. Overall, the
>>potatoes had a great texture. I had my doubts about boiling then
>>broiling, but I'll be doing these more often from now on. I know
>>these are old news here but for those still holding out: Try Them.
>>
>>http://img3.imageshack.us/img3/3584/july4th20113.jpg
>>http://img808.imageshack.us/img808/104/july4th20111.jpg
>>
>>Bring on the flames.
>
> Potatoes look good, but I'd have broiled them more crisp. Broccoli
> stems are too long, they look uncooked. I'm guessing that's a piece
> of chicken, looks well, like a piece of chicken. Pork looks good but
> not cooked enough for me, I don't like pink pork, and should have been
> sliced much thinner... pork needs gravy too, or at least a fruity
> sauce. I wouldn't have plated it with both types of meat, pork and
> poultry (one sliced and one a hunk) doesn't look esthetically
> pleasing, they clash... one or the other... of course you're eating
> all alone, and probably never eat out other than Taco Bell... normally
> you wouldn't have bothered with a plate (not like your yardsaleware is
> much of a plate, I can tell because your presentation is very
> juvenile, looks like how hospital food is served, in fact other than
> the potatoes it looks about as appetizing as hospital food.

....says the paper plate king.

blake

On Tue, 5 Jul 2011 00:04:28 -0500, Sqwertz <[email protected]>
wrote:

>Usually I'd post these elsewhere but since Jill gave me the idea to
>try smashed potatoes for the first time and I really liked them, I'll
>share back.
>
>Pork tenderloin is a home-made jerk rub, cooked perfectly if I don't
>say so myself. My special spicy shrimp ceviche/gazpacho is always a
>winner, and some steamed broccoli to round it out. Oh, and some
>brined, seasoned, baked chicken thighs. I also made a lemon pepper
>garlic pork tenderloin for the other half who can't handle super-spicy
>stuff.
>
>The best surprise was the potatoes. The medium sized red potatoes
>were halved, boiled until tender, then smashed on a cookie sheet.
>Drizzled with EVOO, salt, pepper and herbs de province. Overall, the
>potatoes had a great texture. I had my doubts about boiling then
>broiling, but I'll be doing these more often from now on. I know
>these are old news here but for those still holding out: Try Them.
>
>http://img3.imageshack.us/img3/3584/july4th20113.jpg
>http://img808.imageshack.us/img808/104/july4th20111.jpg
>
>Bring on the flames.
>
>-sw
Looks good to me. I was never able to get the little browned bits on
the smashed potatoes -- yours look very good. Tell more about your
jerk rub. I wish I could get broccoli with stems. I prefer the stems
and my husband prefers the tops. No flames here.
Janet US

Janet Bostwick wrote:
>On Tue, 5 Jul 2011 00:04:28 -0500, Sqwertz <[email protected]>
>wrote:
>>
>>http://img3.imageshack.us/img3/3584/july4th20113.jpg
>>http://img808.imageshack.us/img808/104/july4th20111.jpg
>>
>>Bring on the flames.
>
>Looks good to me. I was never able to get the little browned bits on
>the smashed potatoes -- yours look very good. Tell more about your
>jerk rub. I wish I could get broccoli with stems. I prefer the stems
>and my husband prefers the tops.

But if cooked all as one the tops will become mush before the stems
come close to done. Most times I use the tops raw in salads and only
cook the stems, even the very bottom of the stems are de-barked and
cut into coins, they make a very nice vegetable. I also add those
little leaves to salads.

On Tue, 05 Jul 2011 07:58:38 -0400, Brooklyn1 wrote:

> Pork looks good but
> not cooked enough for me, I don't like pink pork, and should have been
> sliced much thinner... pork needs gravy too, or at least a fruity
> sauce.

That's why your pork sucks an needs to be sliced thin and have "gravy"
- because you cook it too long.

> I wouldn't have plated it with both types of meat, pork and
> poultry (one sliced and one a hunk) doesn't look esthetically
> pleasing, they clash... one or the other.

I really don't care what you like or dislike. Except that I pretty
much unilaterally prefer the opposite of what you prefer. Don't we
all?

-sw

On Tue, 05 Jul 2011 06:32:52 -0600, Janet Bostwick wrote:

> Looks good to me. I was never able to get the little browned bits on
> the smashed potatoes -- yours look very good. Tell more about your
> jerk rub.

2 ground, dried habenros, allspice, and granulated onion, thyme, salt,
pepper.

> I wish I could get broccoli with stems. I prefer the stems
> and my husband prefers the tops.

We usually have the choice of crowns and whole stalks. These were
actually crowns with long individual stems. If I get whole stems I
peel them and cut into 2" sections. I guess I do prefer the stems
(once they're trimmed).

-sw

On Tue, 05 Jul 2011 07:10:56 -0400, Jim Elbrecht wrote:

> Sqwertz <[email protected]> wrote:
....
> My special spicy shrimp ceviche/gazpacho is always a winner,
>
> Tell me more about that one. sounds interesting.

I posted it to a new thread.

-sw

On Tue, 05 Jul 2011 06:32:52 -0600, Janet Bostwick wrote:

> Looks good to me. I was never able to get the little browned bits on
> the smashed potatoes -- yours look very good.

Since this this was the first time I did I was bound to make a
mistake. And that was prepping these a half an hour before they were
to go into the oven, including putting olive oil on them. By the time
the oven was available for broiling much of the olive oil had run off
and puddled in the pan. So I cheated somewhat - I sprayed them with a
fresh coat of Pam <ducking>. Then I used the pooled olive oil to
glaze the top of them after they were out of the oven and plated.

Maybe that was the "secret" - the Pam spray. I did these about 10"
under the gas broiler. Anything closer than that you have to watch
like a dog or else they'll burn while you blink. The spray Pam
provided a nice even coating of oil on the tops. This is the first
time I've found a need for an olive oil atomizer-thingy and i think
would be worth it just for this alone.

-sw

On Tue, 05 Jul 2011 09:57:37 -0400, Brooklyn1 wrote:

> Janet Bostwick wrote:
>> I wish I could get broccoli with stems. I prefer the stems
>> and my husband prefers the tops.
>
> But if cooked all as one the tops will become mush before the stems
> come close to done.

Sound likes another food you overcook. Not surprising considering
you're old and outdated. It's no wonder you don't eat out at even
halfway decent restaurants.

-sw

On Tue, 5 Jul 2011 09:12:22 -0500, Sqwertz <[email protected]>
wrote:

>On Tue, 05 Jul 2011 07:58:38 -0400, Brooklyn1 wrote:
>
>> Pork looks good but
>> not cooked enough for me, I don't like pink pork, and should have been
>> sliced much thinner... pork needs gravy too, or at least a fruity
>> sauce.
>
>That's why your pork sucks an needs to be sliced thin and have "gravy"
>- because you cook it too long.

That's how my mom did it. I hated both chicken and pork until I left
the nest. We had pork chops last night. No gravy needed.

>> I wouldn't have plated it with both types of meat, pork and
>> poultry (one sliced and one a hunk) doesn't look esthetically
>> pleasing, they clash... one or the other.
>
>I really don't care what you like or dislike. Except that I pretty
>much unilaterally prefer the opposite of what you prefer. Don't we
>all?

He's posted a picture or two of beef that was good but for the most
part what I see quoted ain't what I'd like.

Lou

On Tue, 5 Jul 2011 00:04:28 -0500, Sqwertz <[email protected]>
wrote:

>Usually I'd post these elsewhere but since Jill gave me the idea to
>try smashed potatoes for the first time and I really liked them, I'll
>share back.
>
>Pork tenderloin is a home-made jerk rub, cooked perfectly if I don't
>say so myself. My special spicy shrimp ceviche/gazpacho is always a
>winner, and some steamed broccoli to round it out. Oh, and some
>brined, seasoned, baked chicken thighs. I also made a lemon pepper
>garlic pork tenderloin for the other half who can't handle super-spicy
>stuff.
>
>The best surprise was the potatoes. The medium sized red potatoes
>were halved, boiled until tender, then smashed on a cookie sheet.
>Drizzled with EVOO, salt, pepper and herbs de province. Overall, the
>potatoes had a great texture. I had my doubts about boiling then
>broiling, but I'll be doing these more often from now on. I know
>these are old news here but for those still holding out: Try Them.
>
>http://img3.imageshack.us/img3/3584/july4th20113.jpg
>http://img808.imageshack.us/img808/104/july4th20111.jpg
>
>Bring on the flames.

Looks real good to me.

Lou

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> The best surprise was the potatoes. The medium sized red potatoes
> were halved,

Why halved? (Just curious, not contentious.) Why not whole?

> boiled until tender, then smashed on a cookie sheet.

Yours look a lot better than mine when I made them a year or so ago.
May have to try again. Thanks for the pics.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> Usually I'd post these elsewhere but since Jill gave me the idea to
> try smashed potatoes for the first time and I really liked them, I'll
> share back.
>
They are really good, aren't they?

> Pork tenderloin is a home-made jerk rub, cooked perfectly if I don't
> say so myself. Looks delicious.My special spicy shrimp ceviche/gazpacho
> is always a
> winner, and some steamed broccoli to round it out. Oh, and some
> brined, seasoned, baked chicken thighs. I also made a lemon pepper
> garlic pork tenderloin for the other half who can't handle super-spicy
> stuff.
>
The other half might like the sage-crumb coated pork tenderloin recipe I
posted. But that's baked, not grilled. (I'm not sure if you grilled or
baked the tenderloins.) I've never had successfully grilled pork
tenderloin. My brother tried it once and it came out tough as shoe leather.
He's a good cook but not exactly a grillmaster

> The best surprise was the potatoes. The medium sized red potatoes
> were halved, boiled until tender, then smashed on a cookie sheet.
> Drizzled with EVOO, salt, pepper and herbs de province. Overall, the
> potatoes had a great texture. I had my doubts about boiling then
> broiling, but I'll be doing these more often from now on. I know
> these are old news here but for those still holding out: Try Them.
>
Yep! I've made them many times since the original posting (I think it was
Chris D who first mentioned them). They're absolutely wonderful even if the
directions don't seem to make sense. What, boil them? Then bake them? Yup


> http://img3.imageshack.us/img3/3584/july4th20113.jpg
> http://img808.imageshack.us/img808/104/july4th20111.jpg
>
> Bring on the flames.
>
No flames unless you count the ones on my grill last night. Looks
delicious!

Jill

In article <[email protected]>,
Janet Bostwick <[email protected]> wrote:

> jerk rub. I wish I could get broccoli with stems. I prefer the stems
> and my husband prefers the tops. No flames here.
> Janet US

How do you buy broccoli, Janet? I buy it by the bunch and it is easy
enough to trim it so there are stems (maybe 1/3" diameter) as well as
the florets.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

In article <[email protected]>,
Brooklyn1 <Gravesend1> wrote:

> Janet Bostwick wrote:
> >jerk rub. I wish I could get broccoli with stems. I prefer the stems
> >and my husband prefers the tops.
>
> But if cooked all as one the tops will become mush before the stems
> come close to done.

Not if you do it right. :-) Which I do.

--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Tue, 05 Jul 2011 06:32:52 -0600, Janet Bostwick
<[email protected]> wrote:


>Looks good to me. I was never able to get the little browned bits on
>the smashed potatoes -- yours look very good. Tell more about your
>jerk rub. I wish I could get broccoli with stems. I prefer the stems
>and my husband prefers the tops. No flames here.
>Janet US

The stems seem to add more flavor to soup. Even is that's wrong both
go in our soup which we make frequently.

Lou

On Tue, 5 Jul 2011 11:14:22 -0400, "jmcquown" <[email protected]>
wrote:

> I've never had successfully grilled pork
>tenderloin. My brother tried it once and it came out tough as shoe leather.
>He's a good cook but not exactly a grillmaster

You need a hot fire and pull it off at 137 or it gets tough real fast.
I actually take it off at 135.

Lou

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> In article <[email protected]>,
> Sqwertz <[email protected]> wrote:
>
>> The best surprise was the potatoes. The medium sized red potatoes
>> were halved,
>
> Why halved? (Just curious, not contentious.) Why not whole?
>
He said he used medium sized red potatoes... I take that to mean he had a
bag of red potatoes. I use small new potatoes for this method.

>> boiled until tender, then smashed on a cookie sheet.
>
> Yours look a lot better than mine when I made them a year or so ago.
> May have to try again. Thanks for the pics.
> --
> Barb,
> The latest jammin'; http://web.me.com/barbschaller July 1, 2011

Oh do try them again! Baked (after boiling until fork tender) about 25
minutes at 450F until nice and crispy. The all important thing is to
drizzle both the sheet pan and then the crashed potatoes with olive oil,
then season. Mine always come out perfectly. Nicely crispy outside, fluffy
like baked potatoes inside. They're great! Here's her step-by-step:

http://thepioneerwoman.com/cooking/2...-hot-potatoes/

Jill