Way more than just meat and potatoes, this meal is perfectly balanced and packs in the flavor. Make this to impress your guests, or a simple weeknight supper for the family.
Roasted Garlic Oil
- 5 cloves Fresh garlic (chopped)
- 2 cups Olive oil
Combine oil and garlic then place in a heavy skillet over medium-low heat.
Slowly heat oil until garlic is golden brown, then remove to cool.
Tip: Once garlic starts to brown it will burn quickly.
Store for a couple of months in an air tight container at room temperature.
Jacked Up Hash browns
- 2 lbs. Russet or Yukon Gold potatoes
- 1 medium Yellow onion (grated)
- 3 cloves Fresh garlic (grated)
- 1 cup Monterrey Jack cheese (shredded)
- ½ cup Parmesan cheese (shredded)
- 2 tablespoons Louisiana Love Seasoning Blends
- ¼ cup Green onions (chopped)
Wash potatoes well under cold water.
You may choose to peel the potatoes or not.
Lay down several layers of paper towels.
Using the large holes on a box grater, shred the potatoes onto the paper towels then dry them as well as possible…the drier the better.
In a large bowl combine the potatoes, onions, garlic, cheeses, seasoning, and green onions.
Whether using a heavy skillet or a griddle plate, preheat to medium-high, add enough oil to just coat the pan, then portion the potato mixture evenly.
Tip: Do not overcrowd the pan. This will lower the temperature too much, and create steam. That means soggy hash browns.
Let the hash browns cook to a lightly brown on the bottom, but holds together for the most part when lifted with a spatula.
Turn and cook on the other side, but to a rusty brown color.
Turn again and brown the first side.
Finish with some course Kosher salt and fresh ground black pepper.
Grilled Brussel Sprouts with
Balsamic Vinegar Glaze
- 1 cup Balsamic vinegar
- 2 tablespoons Sugar
- 2 teaspoons Fresh rosemary (chopped)
- 15 Fresh Brussel sprouts (halved, 30 pieces)
- Louisiana Love Seasoning blends to taste.
Combine the vinegar and sugar, place in small, heavy pan, and over high heat.
Once boiling, allow the mixture to reduce for about 3-4 minutes.
Dip a spoon into the mixture and allow to cool. If the syrup is thick it is done.
Remove from heat, add rosemary, and allow to cool.
Coat sprouts with olive oil, season with Louisiana Love, and toss to combine.
Grill over medium fire until lightly charred on the flat side, then turn for a couple minutes of grilling on the other side.
Tip: Medium fire is best. This will allow the middle of the sprouts to soften while the outside chars slowly.
Drizzle honey over the bottom of a platter, place sprouts, and drizzle with Balsamic glaze.