ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
ROESTI
This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.
Provided by Cindy Krafft
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 9h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
- Peel and grate the potatoes into a large bowl.
- Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 436.1 mg, Sugar 1.6 g
WORTH-IT CARNE SECA
One of our friends is famous for her Carne Seca; she doesn't dare have a party without including it. The name means "dry meat", although in this recipe is certainly is not dry. The dish is also known as ropa vieja (old clothes) since is does rather look like a pile of rags. Whatever you call it, it makes a marvelous hors' d'oeuvre when served with flour tortillas. Any inexpensive cut of beef may be substituted for chuck in this recipe; brisket or London broil, for example. Carne Seca must be started at least 2 days before you plan to serve it but a lot of it is unattended cooking. The recipe makes plenty when served as hors d'oeuvres and there'll undoubtedly be leftovers. Do notice the variation for Apache Burros at the end. As Martha would say, "they're a good thing".
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 12h10m
Yield 15-25 serving(s)
Number Of Ingredients 8
Steps:
- Place meat in a roasting pan and cover with water. You may add the optional ingredients at this point if you wish. I generally do. Cover the pan and roast it overnight at 250 to 300 degrees.
- In the morning drain the meat, reserving the broth and discarding the onion and garlic if used; the meat should be very tender when pierced with a fork. Cool the meat for at least 1 hour or until it can be handled easily.
- Using your fingers, shred meat, pulling it apart where the grain allows separation. Pull off and discard all fat, bone and gristle.
- Combine the shredded meat with salsa; let marinate overnight.
- Next day, add meat to frying pan with a little of the reserved broth and simmer, uncovered, until heated through and most of the liquid has evaporated. Season with salt and pepper to taste.
- To serve: Keep Carne Seca warm by placing on a warming tray or serrving in a frying pan set to warm. Accompany with a bowl or platter of 6-inch flour tortillas, cut into sixths. Guests spoon a little of the Carne Seca onto a tortilla wedge to eat.
- About those leftovers: This recipe makes a large amount but the leftovers keep well -- up to 4 days in the refrigerator or in the freezer for up to a month. Carne Seca is very versatile: you can use it in a casserole or as a filling for traditional Tex-Mex foods such as tacos, burritos, or taco salad. It can be a fine side dish accompanying a Mexican-style diner or may be the main course, accompanied by pinto beans and flour tortillas.
- Variation: Apache Burros. On the main street of Whiteriver, Arizona, on the Apache reservation, the Native-Americans come out at noon-time, sellling foods to other natives and to tourists alike. One of the most popular of the foods is Apache burros which are nothing more than the unadorned shredded meat of step 3 rolled into a flour tortilla. The meat is so well flavored, folks gobble these up.
Nutrition Facts : Calories 343.2, Fat 13, SaturatedFat 5.4, Cholesterol 119.8, Sodium 617.1, Carbohydrate 16.2, Fiber 1.6, Sugar 2.1, Protein 41.1
CARNE SECA
Carne seca -dried beef or beef jerky- was a staple for early California explorers because it provided nourishment and kept indefinitely without refrigeration. Its chewy, salty quality still appeals to some people.
Provided by Honey Sweet
Categories Meat
Time 7h
Yield 30 Strips
Number Of Ingredients 7
Steps:
- Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
- With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
- Lay the slices flat in a large glass or enamel baking dish.
- Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
- Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
- Remove the meat from the marinade and pat it dry with an absorbent paper towels.
- Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
- Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
- Watch it closely; during the last half hour or so the meat can burn quickly.
- Let cool completely, then store airtight.
Nutrition Facts : Calories 68.7, Fat 2.5, SaturatedFat 1.1, Cholesterol 20.6, Sodium 375.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 7
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