Hotter Crash Potatoes

I still make hot crash potatoes almost every time I get small, waxy potatoes from Boston Organics, but this time, I wanted something with a little more kick.  So I made a quick sriracha mayonnaise and drizzled it on the finished potatoes along with a sprinkle of chopped scallions, and tada!  Hotter crash potatoes!

I also took a suggestion from one of the comments in my original post to microwave the potatoes instead of boiling them first.  The result is basically the same but in a quarter of the time!

Hotter Crash Potatoes
serves 2 as an appetizer

6 waxy potatoes
Vegetable oil
Kosher salt
2 tablespoons kewpie or regular mayonnaise
1/2 teaspoon sriracha sauce
1 tablespoon scallions, chopped

Preheat the oven to 450°F.

Place the potatoes in a microwave-safe bowl and cook for 5 minutes.  Check for doneness; if a knife pierces through the potatoes easily, it's done.  If not quite done, cook for another minute or two until done.

Line a sheet pan with aluminum foil or a Silpat.  Drizzle generously with oil.  Transfer the potatoes onto the oiled pan and smoosh with a potato masher or slotted spoon or large fork.  Crowd the potatoes close to each other and carefully drizzle more oil on top, making sure that almost all the surfaces are covered with oil.  Sprinkle with a few generous pinches of kosher salt.

Bake for 20-25 minutes until golden brown.  In the meantime, mix the mayonnaise and sriracha sauce together to make sriracha mayonnaise.

When the potatoes are done, plate and drizzle with the sriracha mayonnaise.  Garnish with a healthy sprinkle of chopped scallions.  Serve warm.

Next:  Mushroom Marsala Pizza
Previously:  Okonomiyaki
Four Years Ago:  Faux Momofuku Brussels Sprouts
Five Years Ago:  Boston Cream Cupcakes

Grilled Cheese Egg in a Hole

You'd think grilled cheese would be an incredibly easy thing to make, but I still remember the first time I ever tried to make one (I think I was 12 or 13) I thought I could just put a piece of American cheese between two slices of bread and toast that in the toaster oven (at least it wasn't a toaster!).  Imagine my surprise when I bit into that combination and tasted dry, flavorless disappointment instead of crispy, cheesy glory.

Since then, I've learned to butter the outside of the bread before grilling it on a skillet.  It makes a vast improvement, but trying to spread cold butter on a soft slice of bread can often be another source of frustration. Then I learned a pro-tip from Five Guys:  use mayonnaise instead of butter on the outside of a grilled cheese.  It's way more spreadable and adds just a little oomph of flavor to the sandwich.

I decided to take it up another notch by making an egg in a hole with the grilled cheese.  The hardest part of the whole endeavor was finding the right sized instrument to make the hole.  I didn't want the diameter of the hole to be too small or else it would take too long for the egg whites to cook through, but I didn't want it too wide either or else the height of the egg in the grilled cheese would be too low and the egg to grilled cheese surface area ratio would be too high.  I settled on using my rice maker's measuring cup, which had a diameter of 2 ¾".  I think a tiny bit smaller would've been perfect, but as you can see, it turned out okay.  =)

Grilled Cheese Egg in a Hole
makes 1 sandwich

2 slices soft bread, like white or potato
1-2 teaspoons mayonnaise
1-2 slices of sharp white cheddar or your favorite melty cheese
1 large egg
Fresh ground pepper and sea salt

Start heating a non-stick pan on medium-low.

Spread a thin layer of mayonnaise on one slice of bread and place mayonnaise-side down in the pan.

Cut the cheese into thirds.  Place one-third on each side of the bread in the pan.  Cut the remaining third in half and fill in the top and bottom of the gap between the other slices of cheese, leaving a cheese-less square in the middle.

Spread a thin layer of mayonnaise on the other slice of bread and place on top of the cheese, mayonnaise-side up.  Cook for a few minutes until the bottom is golden brown.

Flip the sandwich over.  Using a cookie cutter or drinking glass, cut out a hole in the middle of the sandwich about 2 ½" to 2 ¾" wide.  Remove the circle of bread (you can continue grilling this on the side of the pan) and crack the egg into the hole.  Cover and cook until the egg is set to your liking.

Slide the sandwich onto a plate.  Season the egg with fresh ground pepper and sea salt (I used a red Alaea salt, which is why the egg looks like it has measles).  Serve with tomato soup if you like.

Next:  Homemade Tagliatelle with Shaved Truffles
Previously:  Sarah Ruth's Saucepan Brownies
Last Year:  Rainbow Cookie Sandwiches
Four Years Ago:  Pear Bread
Five Years Ago:  Luo Buo Gao (Chinese Turnip Cake)

BLT with Avocado and Basil Mayonnaise

Half a foot down, three and a half feet of bread to go!  The next thing I made with the baguette was a BLT with avocado and basil mayonnaise, inspired by this recipe from The Kitchn.  Coincidentally, that same day there was a post on The Kitchn about how to cook perfect bacon on the stovetop by adding enough water to cover the bottom of the pan.

I tried the method, and it worked really well!  The water keeps the temperature of the bacon at a relatively low 212°F until it boils away so that the fat can render out without splattering.  Then once the water has evaporated the temperature in the pan climbs so that the bacon can brown and crisp up.  You can (and should!) save the bacon fat after the bacon is done to use in other recipes (stay tuned for French toast cooked in bacon fat).

The original recipe for the "California" BLT called for using plain slices of avocado in the sandwich, but I decided to mash half an avocado along with some salt and lemon juice to make a really simple guacamole and used that as a spread on the bread instead.  Heehee, that rhymed.

BLT with Avocado and Basil Mayonnaise (adapted from The Kitchn)

makes 2 sandwiches

For the Basil Mayonnaise:

2 tablespoons packed basil leaves

1 tablespoon olive oil

1/4 teaspoon lemon juice

1 small garlic clove, chopped

Zest of half a lemon

1/4 cup mayonnaise

In a small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.)

Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined.

For the BLT:

1/2 avocado

1 teaspoon lemon juice

A pinch of salt

6 slices bacon

12 inch baguette, cut in half and split horizontally

1 tomato, the best you can find

2 handfuls chopped lettuce

1/4 cup Basil Mayonnaise

Scoop out the avocado into a small bowl.  Add the lemon juice and salt and mash together.  Set aside.

In a large, unheated skillet, add the bacon and enough water to completely cover the bottom of the pan.  Turn the heat to medium and allow the water to come to a boil.  Once the water has evaporated, continue to cook the bacon until the bottom has browned.  Flip the bacon using tongs and cook until crisp.  Drain on a plate lined with paper towels. 

Slice the tomatoes.

Spread the basil mayonnaise on the bottom half of bread.  Top with the lettuce, tomato, and bacon. 

Spread the mashed avocado on the other half of bread and place on top.  Enjoy!

I really liked how the chewy texture of the baguette went well with the crispiness of the bacon and lettuce and the creaminess of the avocado.  You can make this with plain white sandwich bread, too, but then I'd suggest toasting the bread so that it can stand up to all the fillings.

Next:  Panzanella
Previously:  Zuni Cafe's Fried Egg in Bread Crumbs

Mayonnaise Shrimp with Candied Walnuts

Back when I lived in Taiwan at the insistence of some of my friends I went prawn fishing once. It was a curious sport and consisted of sitting on an upended plastic bucket next to an artificial pool stocked with hundreds of prawns. You were equipped with a fishing rod, raw chicken meat, and a razor blade. Basically, you cut the chicken with the razor, hook it on the fish hook, dip it into the pool, and just wait. Much like crabbing, there's no tug, you just wait and pull up at irregular intervals and see if you caught anything.

I remember catching a good amount because every time I caught one, I'd start screaming. These prawn did not resemble the nice headless, frozen shrimp we can buy in grocery stores. No, these prawns were the size of my hand with long antennae and legs that still moved! It was more akin to an insect than a shrimp, and they scared the heck out of me. Fortunately, my friends had no such issues and were able to net them for me.

Apparently, part of the fee that you pay to fish for the prawn included grilling them and serving them for you when you were done. Then I ran into an even larger problem--I had never removed the head from a prawn before; whenever I had that particular issue I just had my mom do it for me. But my mom was half a world away, and the longer I hesitated, the less prawns were left as everybody else was grabbing them as fast as they could eat them. So I finally sucked it up and did it. I'm still really grossed out at pictures of prawn though.

Anyways, this recipe has nothing to do with those prawns other than the fact that it is a shrimp recipe, but I just thought I'd share. I believe it is Cantonese in origin, and the first time I learned how to make it was from a friend in college that had learned it from his mom.

The combination of juicy prawns lightly fried and tossed in a sweet and tangy mayonnaise based sauce is hard to resist. Add to that candied walnuts and a ring of bright green broccoli, and you've got yourself a dish that will definitely impress. The trickiest part is timing--you want to fry the shrimp at the last second so that it is still hot when you serve it. Otherwise, you can prepare everything else ahead of time.

I loosely followed the Honey Walnut Prawns recipe from About.com, but the next time I make this I will definitely try another method for making the candied walnuts. Their directions were pretty complicated, and I know I've made candied walnuts before via another method that involved toasting them rather than frying them. There are tons of recipes out there for making candied walnuts so I'll let you choose whichever one seems best for you.

Mayonnaise Shrimp (loosely based on the Honey Walnut Prawns recipe from About.com)
serves 6

1/2 cup walnuts
1 cup sugar
1 cup oil

1 cup broccoli crowns, cut into 1" pieces
1 tablespoon oil
salt to taste

3 tablespoons mayonnaise
3 tablespoons sweetened condensed milk
1 tablespoon fresh lemon juice

1 lb of large or medium shrimp, peeled and deveined
1 cup cornstarch
1/2 cup oil

Rinse walnuts, then boil in 5 cups water for 15 minutes. Start boiling another 2 cups of water separately. Drain and add 2 cups boiling water and sugar. Continue boiling and stirring occasionally until sugar dissolves.

In a small saucepan, heat oil until almost smoking, about 400 °F. With two slotted spoons, use the first to drain a small batch of walnuts. Carefully add to the oil and stir with the second slotted spoon. Deep fry walnuts until shiny and brown, no longer golden; this will only take a minute or two. Use the second slotted spoon to remove the walnuts from the oil and place in a heat-proof bowl lined with paper towels to drain. Continue frying walnuts in small batches. Store walnuts in an air-tight container until ready to use.

In a large saute pan heat 1 tablespoon of oil until hot. Add broccoli and salt and stir fry for 2-3 minutes, until the broccoli turns bright green. Add 1/2 cup water to the pan and cover, allowing the broccoli to steam for about 3-5 minutes until done. Remove from pan and line the edge of a large plate with the broccoli pieces. Alternatively, you can steam the broccoli instead of pan-frying/steaming them.

Mix mayonnaise, sweetened condensed milk, and lemon juice in a medium bowl until smooth.

Place the corn starch in a shallow bowl and coat the shrimp well.

Heat 1/2 cup of oil until very hot, then deep fry the shrimp until golden brown, working in small batches. This is a very quick process; the shrimp only needs to be cooked for about 30 seconds each. Drain, then fold in mayonnaise mixture.

Mix well, sprinkle with walnuts, and transfer to the middle of the dish ringed with broccoli. Serve hot with rice.