Roasted Asparagus with Chipotle-Lime Butter
Definitely the tastiest grass on the planet (yes, asparagus is a member of the grass family), North America is abundant with asparagus, and we love eating it. The spicy butter sauce on these roasted spears make it an excellent compliment to a steak, beef roast, or lamb main entree.
Ingredients:
- 2 lb. medium-thick fresh asparagus, trimmed
- 2 Tbs. extra-virgin olive oil
- 1 medium lime, finely grated to yield 2 tsp. zest; squeezed to yield 2 tbs. juice
- Kosher salt and freshly ground black peppercorns
- 4 tbs. unsalted butter, cut into 8 pieces
- 2 tsp. finely chopped canned chipotle chile in adobo sauce, plus 2 tsp. of the adobo sauce
- 1 Tbs. finely chopped fresh cilantro
Directions:
Position racks in the upper and lower thirds of the oven, set a large rimmed baking sheet on each rack, and heat the oven to 425°F.
In a large bowl, toss the asparagus with the oil, lime zest, 1 tsp. salt, and 1/2 tsp. ground pepper. Divide the asparagus between the two hot baking sheets and roast, switching the positions of the pans halfway through, until tender and slightly browned in spots, 9 to 11 minutes.
Meanwhile, in a 1-quart saucepan, stir the butter, chipotle, adobo sauce, and 3/4 tsp. salt over medium heat until the butter is melted. Remove from the heat and whisk in the lime juice and cilantro.
Transfer the asparagus to a platter, drizzle with the chipotle butter sauce, and serve.
Roasted Garlic Mashed Potatoes
Mashed potatoes are a beloved side dish for many main entrees in North America – beef or pork roast, fried or baked chicken, pork chops, roasted duck and wild game, even seafood entrees. And this recipe kicks up the basic recipe a notch, including lots of roasted garlic mashed into the mix. It is a heavenly, passionate taste experience, so enjoy!
Ingredients: (serves 6)
3 large bulbs garlic, top 1/2-inch cut away, and bottom cut just flat enough to sit upright
3 tablespoons extra virgin olive oil
freshly ground course sea salt and black peppercorns
2 pounds baking potatoes, like russets or Yukon gold, peeled and cut into 1-inch cubes
1 stick unsalted butter, at room temperature
3/4 cup heavy cream
Directions:
Preheat the oven to 375 degrees F.
Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return the saucepan and over medium heat, cook for 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached – the ideal texture is very smooth, no lumps, and will form a peak when a fork is inserted into the mix and lifted back out. Season, to taste, with salt and pepper, and serve immediately.
Sautéed Morel Mushrooms
Definitely among the tastiest mushrooms on the planet are the morels, and they are indigenous and unique to North America. They can be found in all 50 states of the USA, but the highest concentrations of them are found in my home state of Michigan. The Shitake of North America, this edible fungus is unparalleled in its distinct aroma, texture, and mild succulent flavor. They can be included in sauces or used in multi-ingredient side dishes or main entrees, but they stand alone as an excellent side dish for most dark meats, whether domesticated or wild.
Ingredients:
• 1/2 lb. fresh morels (or 1 oz. dried morels, rehydrated – the dried mushrooms will actually pack more flavor)
• 1 tablespoon salted butter
• 2 large garlic cloves, minced
• 3-4 oz. fresh chives, minced
• 1/4 cup chicken broth
• 1 tablespoon dry white wine (a good Chardonnay is recommended)
• salt and pepper, to taste
Directions:
1. Sauté garlic until soft in butter.
2. Add mushrooms and chives, sauté for 2-3 minutes, constantly stirring.
3. Add broth and wine and cook another 2-3 minutes.
4. Add salt and pepper to taste.
Butter Beans with Butter, Mint and Lime
Butter Beans, also known as Lima Beans, are a very popular side dish (also a favored soup ingredient) for a meal. Stick to fresh beans, though, or fresh frozen, or fresh picked and canned. The dried beans will not produce the same creamy, buttery texture and flavor, and that is what you want.
Ingredients:
6 cups fresh shelled butter beans (or fresh picked frozen or canned) baby lima beans
3 Tbs. unsalted butter, cut into small pieces
Juice of 3 fresh medium limes
1 cup loosely packed fresh mint leaves, chopped
Freshly ground black peppercorns
1 tsp. grated lime zest, for garnish
Directions:
In a medium saucepan, bring 6 cups of water and 1 Tbs. salt to a boil over high heat. Add the butter beans and cook until tender, 9 to 12 minutes, depending on the size of the beans. Drain in a colander, and shake the colander several times to shed as much water from the beans as possible.
Put the butter in a large serving bowl, and pour the warm butter beans on top. Toss the beans with the butter until all the butter is melted. Add the lime juice and toss again to distribute. Fold in the mint, season with salt and black pepper, and scatter lime zest over the top. Serve immediately.
Classic Boston Baked Beans
A year-round favorite, these rich, spicy beans make a great side dish for a warm weather smoky barbecue, and they’re also excellent “comfort food” in colder weather.
Most commonly used are Navy Beans, but the creamy heirloom beans are often used in New England, as well as others, like yellow-eyed beans and maroon-eyed soldier beans. You may need to cook those alternative beans longer.
Ingredients:
• 1 lb. (2-1/2 cups) dried navy beans, picked through for stones
• 1 large yellow onion, thinly sliced
• 8 oz. Pancetta (salt pork) or thick-sliced bacon, cut into 1″ x 1/4″ pieces
• 1/2 cup robust un-sulfured molasses (a must ingredient, not only for the flavor, but it holds the beans together during the long baking process
• 1/4 cup packed dark brown sugar
• 1/4 cup pure maple syrup
• 2 tbs. dried, ground mustard powder
• 1/2 oz. kosher salt
• 2 tsp. freshly ground black peppercorns
Directions:
Put the beans in a large bowl, add enough water to cover by about 2 inches, and refrigerate for 8 to 16 hours. (Or bring the beans and water to a boil in a large pot, remove from the heat, cover, and let sit for 30 minutes.) Drain and rinse the beans.
Position a rack in the center of the oven and heat the oven to 250°F.
Spread the onion in an even layer on the bottom of a 5-quart Dutch oven or similar heavy-duty pot. Scatter the salt pork on top and then the beans. In a large measuring cup, combine the molasses, brown sugar, maple syrup, mustard, salt, and pepper with 5 cups water. Gently pour over the beans.
Bring to a simmer over medium-high heat, then transfer to the oven and bake uncovered until the beans are fully tender, 4 to 6 hours—it’s OK if they still look watery at this point.
Note: If you are using a gas oven, some ovens cycle on and off and have difficulty maintaining a low temperature. If the beans are not tender after 6 hours, your oven could be a factor. Also resist the urge to check on them often. Every time you open the door, the oven loses heat.
Once they are sufficiently tender, take out of oven and let sit at room temperature for at least 30 minutes and up to 2 hours to thicken the liquid before serving. Resist skipping this step. After smelling this aromatic dish cooking for hours and hours, you will want to dig right in. Don’t. For optimum success, let it set for a minimum of 30 minutes, and an hour or two is even better.
Serve warm, or cool and refrigerate in an airtight container for up to a week.
Corn on the Cob with Toasted Pecan and Blue Cheese Butter
Native North Americans introduced the early European settlers to corn, and it caught on big time. We love it prepared a lot of ways, but a favorite addition to a meal is “Corn on the Cob” – eaten while holding the whole cob in your hands and chowing down on the kernels.
Over time, the corn has been bred to include many varieties, anywhere from plain “corny” flavor to super sweet varieties. And you don’t have to get fancy with this dish, either. This recipe is kicked up a few notches, and a wonderful taste treat.
You can merely shuck fresh sweet corn and throw it on the grille, or boil it, slather some butter and salt on it, and enjoy it that way, as well.
But we recommend you try it both ways, plain and “kicked up” like this recipe, and then let your imagination take you where you want with good old American Corn on the Cob.
Ingredients:
• 3-1/2 oz. Gorgonzola dolce (or other creamy blue cheese)
• 4 tbs. unsalted butter, softened
• Kosher salt
• 1/3 cup finely chopped, unsalted, toasted pecans
• 2 tbs. thinly sliced fresh chives
• 6 ears fresh sweet corn on the cob, shucked
Directions:
In a medium bowl, combine the Gorgonzola, butter, and 1/4 tsp. salt. Add the pecans and chives and mix well.
Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
Slather about 1 Tbs. of butter on each ear of corn and serve.
Note: The pecan and blue cheese butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.
Lake Charles Dirty Rice
This dish originated in the New Orleans area, where Cajun food came into being. I put this recipe here in the “Classic All American” section, because it has become immensely popular all across the continent. Pureed liver gives the dish a deep, distinctive, earthy aroma and flavor.
Ingredients:
• 2 tbs. canola oil
• 4 oz. ground pork
• 4 oz. raw chicken liver, puréed (1/2 cup)
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. chili powder
• 1-1/2 cups chicken broth stock
• 1 small onion, finely chopped (1 cup)
• 2 celery stalks, finely chopped (1/2 cup)
• 1 or 2 jalapeno peppers, seeds and ribs included, finely chopped
• 2 garlic cloves, minced
• 1 tbs. dried oregano
• 3 cups cooked short grain white rice
• 4 scallions (green onions), white and green parts, chopped (1 cup), plus more for garnish
• 2 tbs. chopped parsley, plus more for garnish
Directions:
In a large, heavy skillet, heat the oil over high heat. Add the pork and liver and cook, stirring, until browned, 3 to 4 minutes. Stir in the salt, pepper, and chili powder to combine. Add 1/4 cup of the chicken stock and cook until evaporated, allowing the meat mixture to get browned and crusty once again and stick to the pan, an additional 5 to 6 minutes. (Resist the impulse to stir constantly: you want the meat to stick to the pan and get nice and crusty.)
Add the onion, celery, jalapeno, garlic, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and begin to stick to the pan, about 4 minutes. Add the remaining 1-1/4 cups stock and the rice, scallions, and parsley and stir until the liquid is absorbed and the rice is heated through, 3 to 4 minutes.
Season with salt and pepper to taste and garnish with additional scallions and parsley, if desired.
Potato Artichoke Au Gratin
This North American concoction is a creamy textured and sublime mixture of ingredients. The caramelized onions add tons of flavor, and the artichoke hearts provide a tangy contrast, cutting through the rich blend of herbs and spices. Enjoy!
Ingredients:
• 2 tbs. unsalted butter; more for the pan
• 1-1/2 lb. yellow onions, thinly sliced (5 cups)
• Kosher salt
• 3 medium cloves garlic, minced
• 2 lb. Yukon Gold potatoes, sliced 1/4 inch thick
• 1 tsp. minced fresh oregano
• 1 tsp. minced fresh rosemary
• Freshly ground black pepper
• 1 lb. canned artichoke hearts, drained and patted dry
• 1 cup heavy cream
• 1 cup half-and-half
• 4 oz. (1/2 cup) mascarpone cheese
Directions:
Melt the butter in a 12-inch skillet over medium-high heat. Add the onions, sprinkle with 1/2 tsp. salt, and cook, stirring often, until wilted, about 10 minutes. Turn the heat down to medium low, add the garlic, and cook, stirring every few minutes and adding water 1 Tbs. at a time if the bottom of the skillet gets too dark, until the onions are caramel brown, about 20 minutes. Add 2 Tbs. water and scrape the pan well. Spread the onions on a baking sheet and let cool to room temperature.
Position a rack in the center of the oven and heat the oven to 400°F.
Butter a 9×13-inch baking dish. Spread the onions on the bottom of the dish. Top with half of the potatoes, shingling them in an even layer. Sprinkle with 1/2 tsp. of each herb, a heaping 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange half of the artichokes over the potatoes. Repeat with the remaining potatoes, herbs, salt, pepper, and artichokes. Whisk together the cream, half-and-half, and mascarpone; pour over the potatoes.
Bake until tender when pierced with a fork and golden brown in spots, 1 to 1-1/2 hours. Cool for at least 30 minutes before serving.
Note: You can caramelize the onions and keep them in a sealed container in the refrigerator for up to a week. And the entire dish can be assembled up to 4 hours before baking it if stored in the fridge, too.
Oven Baked Country French Fries
French Fries are everywhere all across North America. They did not originate here, actually most culinary experts think they were first dreamed up by the potato-loving Dutch folks. But I dare to venture, more French Fries are eaten here, be it at the millions of fast food restaurants, or at family dinner restaurants, or even made at home (like this recipe) than in any other place in the world.
Ingredients: (serves 4)
2 egg whites
¼ cup all-purpose flour
1/3 cup Panko dried bread crumbs (a must ingredient, Panko will give just the right texture)
2 tbsp. grated Parmesan cheese
1-1/2 tsp. onion salt
1-1/2 tsp. Italian seasoning
1 tsp. paprika
¼ tsp. fresh ground black pepper
1 pound washed and unpeeled russet baking potatoes
Directions:
1. In a shallow bowl, beat egg whites until foamy. In another shallow bowl, combine the flour, bread crumbs, cheese and seasonings. Cut each potato lengthwise into eight wedges. Dip potatoes into egg whites, then coat with crumb mixture.
2. Place in a single layer on a baking sheet coated with cooking spray. Spray wedges evenly with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden brown.
The favorite condiment for dipping them (they taste good without any condiment, too) in North America is ketchup. But some people love them with ranch dressing too.
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