My two PMS cravings have always been dill pickle chips or salt and vinegar chips. So seeing this recipe for salt and vinegar roasted potatoes, I knew I'd be in love. These little things were amazing - they'd be great comfort food or included on an appetizer menu night.
The vinegar taste wasn't overpowering at all (since red wine vinegar is the least potent of them). A bit spicy with the chili powder, so if you don't like spice, cut the 1 tsp into 1/2 a tsp.
1/4 cup red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon chili powder
6 small or 4 large russet potatoes
1/4 cup olive oil
2 tablespoons kosher salt
1 tablespoon coarse black pepper
1 small red onion, cut into medium wedges
Preheat oven to 350 degrees F.
In a large bowl, mix vinegar, cumin and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes with vinegar mixture. Let sit for 5 to 10 minutes.
Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 40 minutes, stirring occasionally.
Remove potatoes from oven, add onions and mix together. Return pan to oven and roast for an additional 20 minutes.
Serve warm with Argentinean Steak and Chimichurri Sauce, if desired.
Next up - stuffed tomatoes. I love tomatoes, Shawn not so much. He'll eat them if they are raw, but once cooked they take on a mushy cosistency that makes him run for the hills. He ate half his tomato last night (what a trooper!) and devoured the stuffing. It's one of those dishes that I'll for sure make again with enough food on the side that if Shawn picks around the tomato he'll still have lots of other food to eat.
Tango Tomatoes - adapted from Simply Delicioso by Ingrid Hoffman
6 large firm tomatoes
8 ounces uncooked chorizo (or spicy Italian sausage)
2 tablespoons olive oil
1 medium white onion, finely chopped
2 ribs celery, finely chopped
1 poblano (or green bell) pepper, finely chopped
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
3 tablespoons chopped cilantro leaves
1/2 cup seasoned dry bread crumbs
1 cup grated pepper jack cheese
1/4 cup grated Parmesan
Preheat oven to 350 degrees F.
Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.
In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.
Sprinkle with remaining 1 tablespoon of cilantro and serve.