Paprikash Potatoes

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The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut.

Ingredients

  • 1 large onion, sliced into rings

  • 3 cloves garlic, minced

  • 2 tablespoons bacon drippings or oil

  • 3 tablespoons hot Hungarian paprika

  • 2 teaspoons ground cayenne

  • 1 small bell pepper, stems and seeds removed, diced

  • 1/2 teaspoon caraway seeds

  • 2 large potatoes, peeled and sliced

  • 1 cup white wine

  • Freshly ground black pepper

  • 1 cup sour cream

Instructions

In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft. Add the paprika, cayenne, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.

Add the potatoes, wine, and black pepper. Simmer, covered, for 20 minutes or until the potatoes are done. Add water as necessary but maintain a thick consistency.

Stir in the sour cream and simmer until heated through.

Potatoes with Red Chile

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Although the word “colorado” here refers to the red color of the chile rather than the state of the same name, this dish is commonly prepared there–and all over the Southwest. Serve these red chile potatoes in place of hash browned potatoes for a terrific Southwestern breakfast.

Ingredients

  • 2 tablespoons butter or margarine

  • 1/2 cup chopped onions

  • 1 clove garlic minced

  • 2 tablespoons crushed red New Mexican chile, including the seeds

  • 2 large potatoes, peeled and diced

  • 1 tablespoon grated Parmesan cheese

Instructions

Saute the onions and garlic in the butter until soft, then add the chile. Toss the potatoes in the mixture.

Place the potatoes on a shallow baking pan with a little water and bake in a 350 degree F. oven until the potatoes are done, about 45 minutes.

Sprinkle the cheese over the top of the potatoes and serve.

Kula Greens w/ Ginger Chile & Caramelized Macadamia Nut

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When Melissa attended the Chefs’ Festival at the Kapalua Wine Symposium, Roger Dikon (executive chef of the Maui Prince Hotel), gave her this exotic and terrific recipe. Serve it at your next party to really impress your guests with your good taste.

Ingredients

For the Dressing:

  • 3 egg yolks

  • 1/3 cup minced ginger

  • 2 tablespoons soy sauce, Japanese shoyu preferred

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon dark sesame oil

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1 tablespoon Dijon mustard

  • 2 fresh chile piquins, stems and seeds removed, diced, or substitute serranos

  • 1 1/2 cups macadamia nut oil or substitute peanut oil

  • 2 tablespoons water

  • Juice of 1 lemon

For the Caramelized Macadamia Nuts:

  • 1 tablespoon dark brown sugar

  • 2 tablespoons water

  • 3/4 cup diced Macadamia nuts

For the Salad:

  • 1 1/2 cups Kula greens (mixed baby lettuce)

  • 1 cup dried mixed fruit, such as papaya, mango, cherries or raisins

Instructions

For the Dressing:

In a blender or food processor, mix the egg yolks, ginger and soy sauce for 10 seconds. Add the vinegar, sesame oil, honey, salt, mustard, and chile and mix well. Blend or pulse at low speed and slowly add the oil. As the dressing thickens, slowly add the water and lemon juice. Chill before serving.

For the Caramelized Macadamia Nuts:

Heat the sugar in a heavy skillet until it melts. Stir in the water and add the nuts and cook, stirring constantly, until the nuts are sugar coated and the water has evaporated. Cool to room temperature.

For the Salad:

To assemble the salad: Thoroughly toss the dressing with the greens until well coated. Sprinkle in the dried fruits and garnish with the macadamia nuts.