Beer Brined Potato Salad With Sunflower Seed Chimichurri Recipe 455

BEER DRESSED POTATO SALAD

Steps:

• Fry bacon until crisp. Remove from skillet & add onion & celery. Set aside.
• Pour off bacon drippings & in same pan, melt the butter. Add flour & stir to make a roux.
• Blend in the mustard, sugar & salt & slowly add the beer. Season with Tabasco to taste. Bring to a boil, stirring constantly.
• Pour over potatoes, add the parsley, toss to coat & let stand for 1 hour.
• Just before serving, add the bacon, onion, celery mixture, toss again & serve.
• ***Cooks note: This is fairly spicy so adjust/omit Tabasco to taste.

POTATO SALAD WITH BEER DRESSING

Steps:

• Boil potatoes in medium-size saucepan until just tender.
• Peel and slice.
• Fry bacon until crisp.
• Break into small pieces and mix with onion, celery and salt; set aside.
• Stir melted butter and flour in a small saucepan until blended.
• Add mustard and sugar.
• Slowly stir in beer and Tabasco sauce.
• Bring to boil, stirring constantly.
• Pour over potatoes.
• Sprinkle with parsley.
• Toss lightly and let stand 1 hour.
• Add bacon mixture; toss gently and serve.

BEER-BRINED POTATO SALAD WITH SUNFLOWER-SEED CHIMICHURRI RECIPE - (4.5/5)

Steps:

• In a large bowl, prepare an ice-water bath. Bring a large pot of salted water to a boil. Blanch potatoes until tender, about 5 minutes. Immediately transfer potatoes to ice water to halt cooking. Meanwhile, combine beer, ¼ cup kosher salt, cloves, garlic, black tea sachet and rosemary in a medium. Bring to a boil over high heat. Turn off heat, discard tea bag and let brine cool to room temperature. Transfer potatoes and brine to a large Ziploc bag. Seal bag and let sit at least 1 hour and up to overnight in the refrigerator, turning bag occasionally to coat potatoes. Meanwhile, Make Chimichurri: Combine all ingredients in a medium bowl and mix well. Once potatoes have brined, set broiler to high. Remove potatoes from brine, pat dry and transfer along with onions to a rimmed baking sheet. Discard brine and its contents. Toss vegetables with oil and salt. Broil until golden and caramelized, 15-20 minutes. To serve, transfer roasted vegetables to a serving dish and spoon some chimichurri on top. Serve remaining chimichurri on the side.

SWEET POTATO BAKED ZITI RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Prepare a 13x9x2-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring 2 minutes or until shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat and stir frequently for 10 minutes or until ready to use. Heat 1 tablespoon oil in a separate 12-inch skillet over medium heat. Add mushrooms, shallots, garlic, ½ teaspoon salt, ¼ teaspoon pepper and Italian seasoning. Cook, stirring 7 to 8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring 1 minute. Add spinach and stir into mixture. Remove from heat and allow to cool. Set aside. Attach bowl and flat beater to KitchenAid® Stand Mixer. Add ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, remaining ½ teaspoon salt and ¼ teaspoon pepper into bowl. Mix on speed 4 to combine. Add cooled mushroom and spinach mixture and mix on low speed. Set aside. Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of sweet potato. Position medium bowl under blades to catch spiralized sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potatoes to yield 8 cups. Coat bottom of prepared pan with ⅓ cup marinara sauce. Arrange half the sweet potatoes over sauce. Add half the ricotta mixture over sweet potatoes and top with half of marinara sauce. Layer remaining sweet potatoes, ricotta mixture and marinara sauce. Cover and bake for 45 minutes. Uncover, top with remaining Parmesan and mozzarella and bake uncovered for 20 to 25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.