Monday, July 27, 2009

Roasted Potato Salad with Bacon Vinaigrette

I found this unique and delicious potato salad online. Our family had a simple BBQ of hamburgers and hotdogs, grilled onions and red/yellow pepper, so I thought that instead of the regular french fries served with this stuff, an updated potato salad would be nicer.

Cut and quarter about 6 large red pototoes. Toss with 1/4 cup of olive oil and sprinkle with sea salt. I also added sprigs of "fresh" rosemary. Add pepper and garlic too if you like. Put into a 400 degree oven until done, about 20-25 minutes. Just poke the potato to see that it's the perfect texture. Then take out of the oven and cool a little. Then you make your vinaigrette. I usually add the basic ratio of 1 cup of olive oil to 1/4 cup of (your choice) vinegar. This time I used a red wine vinegar, then added 4 cooked crumbled strips of bacon, two packages of splenda and a tbsp. of Dijon mustard to the oil and vinegar mixture. Stir or shake up well and pour half the mixture over the potatoes, toss, and serve!

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Saturday, July 11, 2009

Simply Delicious and Easy Beef Tenderloin

I wish my camera was downloading pictures, otherwise I would have had more pics here. Oh well. Last night I made my mom a simple dinner of beef tenderloin, green beans with pancetta, and baked potato. I may have mentioned it in the past, but I love the Europe's Best brand of white and green beans - they are frozen just so you know. Anyhoo, I picked up a small package of 4 small pieces of beef tenderloin and seasoned them with garlic, salt, and pepper. Then I heated up some olive oil in a pan and cooked the steaks 5 minutes per side for a total of 10 minutes. The steaks were about 1 1/2 to 2 inches thick. Then put the steaks in a 350 degree preheated oven for about 20 minutes. It was perfect. Now don't get rid of your pan that you cooked the steaks in. You're going to add about 4 cups of frozen green/white beans and once again cook over a medium heat stirring often. Then add 1/2 to 1 cup of chopped up pancetta and continue cooking until you have the beans how you like them. I cooked them for at least 10 minutes. The beans absorbed the juice and the seasoned oil from the pan - and I have to tell you the entire meal, as simple as it was, was absolute perfection.