The long Friday nights in the middle of the winter are a
great time for a long, leisurely meal – or a quick meal followed by some
special snacks. If you’ve been reading this column regularly, you know that I
like bars – taco bar, burrito bar, whatever…. That way, everyone gets to choose
what they want. It’s fun to try different flavors with our family and guests. My
kids love to pile on the “sides” they want, and picky eaters have lots of
options. They might even try new things if other people are trying them.
Stranger things have happened!
* * *
Loaded Potato and Sweet Potato Wedges
These potatoes form the base of the dish, and
everyone adds toppings as desired.
2 large sweet potatoes
2 large potatoes
6 T. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. paprika
1 tsp. sugar (optional)
1/2 T. parsley (optional)
1/2 tsp. ground black pepper
Preheat oven to 450° F. Peel the sweet potatoes (or leave unpeeled if you like
skin), cut off the pointy ends, and cut into wedges.
Peel potatoes (or leave unpeeled). Slice in half lengthwise, then cut into
wedges. Place all the wedges in a large bowl and add olive oil, salt, garlic
powder, sugar, seasoning, and black pepper. Mix well, making sure each wedge is
coated with oil and spices. Arrange the potatoes in a single layer on a baking
sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3 to 5
minutes or until they’re well browned and crispy. Keep an eye here: It’s easy
to burn when the broiler is on!
Toppings
1/2 lb. cooked and browned ground
meat
1/2 lb. cooked pepper steak
1/2 lb. cooked chicken cutlets, in
strips or shredded
1/2 c. roasted peppers, in strips
1/2 c. garlic aioli (recipe below)
1 c. pickled onions (recipe below)
1 c. red cabbage salad
2 avocados, peeled and diced
4 green onions, diced
1 pkg. frozen green peas, cooked
8 quartered limes
1 c. ketchup
1 c. mayo
1/2 c. edamame (fresh soy beans)
Set potatoes and all toppings in bowls so that everyone can take whatever
they want. Serves
6.
Speedy Pickled Red Onions
I’ve offered this recipe before. (I must really love
it!) If you haven’t had pickled red onions, you
are in for a treat. These can be done in a slow method, but I find the fast
method to easier – and the onions taste great and look gorgeous. We use these
liberally just about everywhere: sandwiches, salmon, meats, rice, and tacos.
Anywhere onions can go, these can go.
2 red onions, peeled and sliced
thin
1 c. water
1 c. vinegar
1 T. salt
3 T. sugar (or more)
Boil water. Add
vinegar, salt, sugar, and onions. Let sit. They will be ready to eat in about
20 minutes. Keep the extra onions refrigerated in the liquid. (You can use this
liquid to pickle other veggies, if you are so inclined.)
Garlic Aioli
5 medium cloves garlic, pressed or
minced
2 tsp. lemon juice, to taste
Sprinkle of salt
1/2 c. good quality mayonnaise
1/4 tsp. Dijon mustard (optional)
In a small bowl,
combine the pressed garlic and lemon juice. Stir to combine and spread into an
even layer so the juice can work its magic. Sprinkle lightly with salt. Let the
mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor.
Stir in the mayonnaise. Taste. If you need more tang, add lemon juice. If the
garlic is too overpowering, add mayonnaise.
Homemade Spicy Popcorn
Whether on Motzei Shabbos or a week night, crunchy,
healthy homemade popcorn is a great accompaniment to game night. You can make
your popcorn sweet by adding melted chocolate and peanuts, or use the below
recipe for a spicy version. I like to put out other snacks with the popcorn,
such as toasted cashews and pecans, and a small tray of fresh, cut veggies
(baby carrots, cucumbers and peppers) with hummus to snack on while we’re
playing.
1/4 c. popcorn kernels
1 T. oil
1 tsp. chili lime powder
Juice of 1 lime
Kosher salt to taste
Pop your popcorn
according to the instructions (in the microwave, air popper, or stovetop). In a
small saucepan, heat oil on medium-low. Add the chili lime powder, and stir
well to combine. Add the juice of one lime. Stir to combine. Bring to a low
simmer, remove from heat, and stir. When the popcorn is ready and cool, put it
in a Zip-lock bag. Then drizzle the oil over the popcorn. Close the bag and
toss to coat (this reduces the mess). Add the salt to taste.
