Drunken Potatoes Recipes

ONE-POT PARTRIDGE WITH DRUNKEN POTATOES

Steps:

• Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.
• Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.
• Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.
• To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.

DRUNKEN CHICKEN

Steps:

• Prepare an outdoor grill for medium heat.
• Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
• Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
• Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

DRUNKEN SWEET POTATOES

Steps:

• Preheat oven to 325 degrees F. Grease a 2-quart casserole dish and set aside. Place the peeled sweet potatoes in a pan of water and bring to a boil over medium-high heat. Boil for 35 minutes or until tender. Drain the potatoes well and let cool slightly. Place the potatoes in a large mixing bowl with the butter and beat on medium speed with the mixer. Add the sugar, salt, and whiskey and mix well. Spread half the sweet potato mixture in the prepared pan. Sprinkle the sweet potatoes with half of the chopped nuts. Spread the remaining sweet potato mixture on top, then top with the remaining nuts. Place the casserole in the oven and bake at 325 degrees F for 35 minutes or until bubbly in the center. Remove from the oven and serve hot.

DRUNKEN STUFFED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. Add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more.
• Arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. Place butter cubes into each sweet potato.
• Mix rum, pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. Stuff sweet potatoes with rum mixture and apples.
• Bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.

DRUNKEN POTATOES

Steps:

• Peel and slice the potatoes thinly.
• Preheat the oven to 375 degrees.
• Put the potato slices in a pie plate you've sprayed with cooking spray (or greased).
• Overlap the slices.
• Pour the vermouth over the potatoes.
• Sprinkle with salt and pepper.
• Dot with butter.
• Bake them, uncovered, for 30 to 40 minutes or until they are tender.

DRUNKEN SWEET POTATO CASSEROLE

Steps:

• Boil the potatoes until done.
• Skin and mash potatoes while still warm. Add butter and salt to taste. Add milk until the consistency is like creamy mashed potatoes.
• Put potatoes in a 2 quart casserole dish. Scoop a hollow in the center of the potatoes and create a rim of potatoes around the edge of the pan. Set aside.
• In a double boiler, cook 1/4 lb butter, brown sugar, egg, and bourbon, stirring constantly, until thickened (1/2-3/4 hour--in my experience it never really thickens).
• Poor this syrup into the center hollow of the casserole and over the whole top.
• Line the edges of the casserole with the mini marshmallows.
• Bake at 350F for 45 minutes or until the sauce is a very dark brown.

DRUNKEN POTATOES

Steps:

• Peel potatoes and halve them. Trim the sharp edges to soften them. Cook them in 3 cups of water with salt.
• Roughly chop onions and mushrooms.
• Heat 1 tbspolive oil and butter in a non stick pan, add onions and sauté. Finely chop garlic and add.
• Add mushrooms and continue to sauté for 4-5 minutes.
• Add refined flour and mix well and sauté for 2 minutes.
• Add red wine and cook. When the potatoes are done, drain all the water and let them dry a bit.
• Add remaining oil and pan-roast the potatoes on high heat.

DRUNKEN SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in a large bowl. Beat with an electric mixer until light and fluffy. Mix in the butter, cinnamon, orange juice, eggs, salt, and liqueur. Transfer to a 2 quart casserole dish. Mix the pecans and brown sugar in a small bowl, and sprinkle evenly over the sweet potato mixture. Bake 30 to 40 minutes in the preheated oven, or until center is firm and edges are lightly browned. If desired the last 10 minutes of cook time, cook uncovered with marshmallows sprinkled on top (until marshmallows are just slightly browned and crispy!)

DRUNKEN TILAPIA

Steps:

• Rinse fish and gently pat dry, but leave it just a wee bit damp. Melt the butter in a skillet over medium heat; add garlic and olive oil and cook for just a minute or two.
• Place flour in a pie pan. Dip damp fish into flour, lightly coating both sides; add to skillet and saute for about 4 minutes per side.
• Reduce heat and add wine; cover and simmer for about 5 minutes. Serve immediately.
• Goes well with asparagus and rice pilaf. Both fresh parsley and fresh microgreens work well as a garnish. I've also served the fish on a bed of fresh microgreens, and it's delicious that way, too.