Fiesta Friday #396

Potato Salad with Corn and Bacon

New potatoes, crisp bacon, fresh corn and finely chopped onion…that’s my idea of potato salad. Forget the mayo. This potato salad can hold up to a BBQ or a picnic. It’s the mayonnaise that is the major reason for food poisoning in the summer. As well the mixture of flavors and textures is amazing…salty and crisp bacon, creamy potatoes, sharp red onion, and sweet corn. A couple of handfuls of arugula added at the end adds a tart, peppery and slightly bitter element as well as bright green color. I used a simple dressing consisting of apple cider vinegar, Dijon mustard, olive oil and a couple tablespoon of bacon fat. Go vegetarian and substitute one of the many alternatives out there for the bacon, add a bit of smoked paprika to give the salad that wonderful smokiness.

Potato Salad with Bacon and Corn

Ingredients:

2 lb. of small new potatoes, I used a combination of red and fingerlings
6 strips of bacon
2 tablespoons of bacon fat, reserved from cooking the bacon
kosher salt and freshly ground pepper
3 tablespoons of olive oil
2 tablespoons of cider vinegar
1 tablespoon of Dijon mustard
2 ears of sweet corn
1/2 red onion, chopped finely
2 handfuls of baby arugula

Method:

Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 1 tablespoon of kosher salt, reduce the heat and simmer until the potatoes are just tender. For me it was about 15 minutes. Drain and rinse under cold water to cool slightly.
Cook the corn by your favorite method (grilling would be wonderful). I placed the each ear of corn, husks and all, in the microwave for 3 minutes. The leaves and silk slip off easily. Once cool enough to handle, cut the kernels from the husk.
Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper lined plate, break into pieces once cool. Reserve the fat in the pan.
In a large bowl, whisk together the olive oil, cider vinegar, Dijon mustard, 2 tablespoons of the bacon fat and 1/4 teaspoon each of salt and pepper.
Add the potatoes to the bowl with the dressing and toss to coat. If the potatoes are still a little warm they will absorb the dressing. Add the corn and chopped onion. Taste for salt and if you need a little more vinegar.
Just before serving add the bacon and arugula. Toss again.

I made this salad up to step 6 several hours ahead. Chill in the fridge but bring it to room temperature before serving.

Shanna would like some potato salad please

Serve this as a side at your Labor Day BBQ.

I think the folks at Fiesta Friday will enjoy it. It’s Fiesta Friday #396 hosted by Angie. Come on over and enjoy the virtual blogging party. It seems like everything is going virtual again!

Stay well and safe.

Sheet Pan Chicken with Baharat

This sheet pan (or tray pan in the other parts of the world) dinner is a one pan wonder. Crisp skinned thighs cooked with sweet carrots, onions and sliced bell pepper…all flavored with the aromatic spice mix called baharat. It’s a blend commonly used in N. Africa and the Middle East. The mix I used was purchased from the Oaktown Spice Shop, a blend of paprika, black pepper, cumin, coriander, allspice, cassia, clove, cardamom and nutmeg. Baharad is the Arabic word for spices.

If you would like to make your own, this recipe comes from the cookbook Jerusalem by Ottolenghi.

Note: Ottolenghi and Tamimi recommend using a spice grinder for this recipe “and for plenty of other occasions.” But “if you are using a mortar and pestle, you may want to get ground cardamom, as the pods will be hard to grind by hand.”

1 teaspoon black peppercorns

1 teaspoon coriander seeds

1 small cinnamon stick, coarsely chopped

½ teaspoon whole cloves

½ teaspoon ground allspice

2 teaspoons cumin seeds

1 teaspoon cardamom seeds

½ whole nutmeg, grated

1. Place all the spices in a spice grinder or mortar and grind until a fine powder is formed. Store in an airtight container, where it will keep for 8 weeks.

Baharat Rubbed Sheet Pan Chicken

Ingredients:

1-1/2 to 2 pounds of bone-in, skin-on chicken thighs or legs
1 pound of carrots, halved (and quartered if thicker than 1 inch) see note
1 medium red onion, quartered
1 to 2 red or yellow bell peppers, cut into 1 inch strips
1/4 cup of extra-virgin olive oil
3 tablespoons of baharat
1 teaspoon of kosher salt
1/4 cup of pine nuts, briefly toasted in a small dry skillet
fresh parsley, mint or cilantro – chopped
about 1/2 cup of labne or Greek yogurt

Method:

Preheat your oven to 450 degrees F.
Combine the olive oil, salt and baharat in a large bowl – stir to combine
Add the chicken, carrots, peppers and onions to the bowl and toss to combine. I find my hands are the easiest way to coat everything
Place the chicken skin side up on the sheet pan, nestle the rest of the ingredients (cut sides down as much as possible) around them.
Roast for about 40 minutes until the chicken skin is very crisp and a kitchen thermometer inserted into the thickest part of the thigh registers 160 degrees F. You could turn the vegetables half way through but I didn’t bother.
Spread the labne or yogurt onto a section of a serving dish or platter. place the chicken and vegetables on top. Garnish with toasted pine nuts and fresh herbs.

Note: If you would like to leave the carrots in larger chunks, parboil them for 5 minutes before add to the bowl. Also, other root vegetables would also be good such as small Yukon gold potatoes, parsnips, or turnips.

Sheet Pan Chicken with Baharat

I am taking this easy sheet pan dinner to share with the folks at Fiesta Friday. It’s #396, hosted by Angie. Please click on the link to read other posts about cooking, crafting and meal planning. Please consider adding your own link but read the guidelines if you would like to be considered for featured post of the week.

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Adventures in gardening, cooking, and eating

September – Potato Salad with Bacon and Corn

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August – Baharat Rubbed Chicken with Carrots

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