Potato Curry with Lima Beans

Dave DeWitt Recipes Leave a Comment

Use this pungent curry to spice up a breakfast or to accompany the main meal. This simple curry from the Mangalore region in southwestern India makes a colorful, tasty addition to any meal. For a spicier curry, double or triple the amount of cayenne powder.

Ingredients

  • 1 tablespoon vegetable or olive oil

  • 3 large onions, chopped

  • 4 cloves garlic, minced

  • 1 1-inch piece of ginger, peeled and minced

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1 teaspoon cayenne powder

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon turmeric powder

  • 6 large potatoes, peeled and diced

  • 4 large tomatoes, sliced

  • 1/2 cup water

  • 2 cups frozen lima beans

  • Salt to taste

  • 1/2 cup cilantro leaves for garnishing

Instructions

In a skillet, heat the oil over medium heat for 1 minute, add the onions, and fry them for about 1 minute. Add the garlic and ginger and continuing frying for 1 minute.

Add the dry powders, mix well, and then add the potatoes and tomatoes, along with water, and cook, covered, for 12 minutes. Add the lima beans, mix well, and cook for 5 minutes. Just before serving, add the salt and garnish with the cilantro.

German Potato Salad with a Twist

Dave DeWitt Recipes Leave a Comment

There are few recipes more typically German than potato salad. Chileheads Harald and Renate Zoschke gave this national dish a spicy twist. It makes a great complement for Bratwurst from the grill!

Ingredients

  • 2 pounds new potatoes

  • 2 hard boiled eggs, chopped

  • 2 chipotle chiles in adobo sauce, drained and chopped, reserving adobo sauce

  • 1 medium onion, chopped

  • 2 small pickles, chopped

  • 2 cups high quality mayonnaise

  • 1 cup low fat yogurt

  • 1 tablespoon Dijon mustard

  • 1 tablespoon of the adobo sauce

  • 1 teaspoon cayenne powder

  • Sprinkle of sugar

  • Salt and pepper to taste

  • Chopped chives for garnish

Instructions

Brush the potatoes thoroughly under running water. Boil the potatoes in their skins in salted water until tender (about 25 minutes). Slice hot into a large bowl.

Add the hard-boiled eggs, chipotle pods, onion, and pickles to the sliced potatoes.

For the dressing, blend mayonnaise, yogurt, mustard, adobo sauce, cayenne powder and sugar very well.

Fold gently into potatoes and add salt and freshly ground pepper to taste.

Let sit for at least one hour, refrigerated, so flavors blend well.

Sprinkle with chives and serve at room temperature.

Paprikash Potatoes

Dave DeWitt Recipes Leave a Comment

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

Dave DeWitt Recipes Leave a Comment

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.

Diced Potatoes with Chiltepins

Dave DeWitt Recipes Leave a Comment

This recipe is extremely hot and very typical of Sonora, where people make salsa casera with 2 to 3 cups of chiltepins! Serve this with a mild fish or poultry entree. Feel free to reduce the amount of chiltepins, or to substitute 3 tablespoons chipotle powder for a milder, smokier flavor..

Ingredients

  • 3 tablespoons butter

  • 3 tablespoons olive oil

  • 2 pounds potatoes, peeled and cut into a 1/2 inch dice

  • 5 cloves garlic

  • 1/4 cup chiltepín chiles, or subsitute piquins

  • 1 cup water

  • 1/2 teaspoon salt

Instructions

Heat the butter and olive oil in a large saute skillet and add the diced potatoes. Toss and turn the potatoes with a spatula for 1 minute. Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

Place the garlic, peppers, water, and salt in a blender and puree thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15 minutes, or until the potatoes are tender.