E.A.T.

Posted by Tim Vidra / Thursday, August 3, 2017

Freezer Tips: How to Preserve Fresh Summer Corn

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The only thing that beats having fresh sweet corn in the summer is access to it in the winter. One of my favorite ways to preserve fresh corn is a quick blanching followed by freezing. This method takes very little effort/time and all you need is a little room in the freezer. </div>
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Let's talk about corn — as soon as corn is picked that sweetness, the sugars, immediately begins to turn into starch, meaning it's important to pick corn when it is ripe. The cob should be full with kernels and the silks should just be beginning to dry out on the ends. Corn needs to go into a refrigerator immediately from being picked and the sooner you use it the better.</div>
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Because of the peak freshness, we can't resist buying in bulk when the season is here, which is why we've recently found ourselves up to our ears (<--- see what I did there) in fresh husks of corn. Aside from the corn chowder, variations on cowboy caviar and straight up grilled corn on the cob we've been enjoying, I've been carefully preserving small batches to pull out over the autumn and winter months.</div>
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Once the corn is shucked, cut the small pointed end off and halve each cob using a sharp knife (this will help with space in the freezer). The cut ends are great for use in soups, jambalaya or tossed right on the grill as a tasty side.</div>
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Blanch the cobs by bringing a large pot of water to a boil and adding the fresh corn in batches, cooking for 3-4 minutes.</div>
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To stop the cooking process and preserve the bright coloring, remove the corn from the hot water and immediately submerge each piece into an ice bath.</div>
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Once cool, remove corn from the ice bath and dry the cobs with a paper towel. Stack the corn in zipper freezer bags or vacuum seal them with a food saver. If you are using freezer bags, try and get as much air out of the bag as possible.</div>
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I also like to have corn <i>off</i> the cob readily on hand for quick use in side dishes and winter soups. I use the same process, simply slicing the kernels from the cob after the ice bath prior to storing in a freezer bag.</div>
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Vacuum sealed corn will easily last for use up through next season. If freezing in zipper bags like me, they will be best if used within the next 4-5 months.<br />
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Now, get out there and get the last of that summer corn at your local farmers market!<br />
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<i>E.A.T. local E.A.T. well</i>

Corn, EAT Recommends, Food Preservation, How To, Vegetable

Freezer Tips: How to Preserve Fresh Summer Corn

The only thing that beats having fresh sweet corn in the summer is access to it in the winter. One of my favorite ways to preserve fresh co...

Posted by Tim Vidra / Monday, July 10, 2017

Gluten Free Recipe: Beef Bok Choy and Ramen Stir-Fry

beef, EAT Recommends, Grass-Fed, Recipe, Recipe Collections, Recommendation

Gluten Free Recipe: Beef Bok Choy and Ramen Stir-Fry

Nothing beats a quick and easy one-pot meal, packed with flavor. Marinating the beef for this ramen stir-fry the night before or the mo...

Easy Recipe: How to Quick Pickle Cucumbers

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It's that time of year boys and girls. Your garden runneth over — some things you quickly tire of and some things you don't. One I just cannot get enough of is cucumbers, or better yet, pickles! </div>
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You may remember my grandmother's <a href="http://www.timvidraeats.com/2012/07/hungarian-kovaszos-uborka-sour-pickles.html" target="_blank">Hungarian sour pickle recipe</a>; this recipe is similar in taste. Keeping it in the family my dad recently shared with me what's quickly become my new go-to for quick pickles. This method uses minimal ingredients, doesn't require canning and results in fresh batch of pickles bursting with flavor just 3 days after picking from the garden vine. For anyone new (or seasoned) to pickling, the recipe below is an easy way to use up 2 pounds of those green summer vegetables and keep for up to 6 months in the refrigerator — although, they've never made it that long in my fridge!</div>
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<b><i><u>Ingredients:</u></i></b></div>
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<li>2 pounds garden fresh cucumbers, cut into spears and rounds</li>
<li>1/4 cup of kosher or pickling salt</li>
<li>6 cloves garlic, peeled and smashed</li>
<li>1 bunch of fresh dill</li>
<li>2 hot peppers (any variety as long as you are comfortable with the heat) from the garden, sliced into rings or simply cut in half</li>
<li>1 teaspoon coriander seed</li>
<li>1 teaspoon mustard seed (I used black mustard seed)</li>
<li>1/4 cup distilled vinegar, plus more as needed</li>
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This recipe was adapted from — <a href="https://kitchenproject.com/german/index.html" target="_blank">Recipes from a German Grandma</a></div>
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Pour the salt into a large bowl or jar large enough to hold all of the ingredients. Bring 1 cup of water to a vigorous boil, then pour the boiling water into the jar and stir until all of the salt is dissolved. Add ice to cool the water down. Add garlic, peppers, dill, coriander seed, mustard seed and cucumbers. Pour the vinegar on top and stir everything to incorporate. If there is not enough liquid to cover the pickles add more cold water to cover.</div>
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Weight a plate or heavy container on top of the pickles, which will keep the cucumbers submerged in the brine. Allow to sit for 24 hours on the counter (yes, on the counter) then taste the brine. If it's a bit too salty for your tastes, add a little more water and vinegar to adjust. The pickles will be ready for a first taste after the 3rd day — repeat the daily taste until they reach your ideal pickling taste.</div>
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Once done to your liking, transfer the pickles to a jar, store in the refrigerator and enjoy. As an added bonus, you can also use some of the brine to add a <i>pickly </i>(is that a word) depth of flavor to your Bloody Marys!<br />
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I hope you'll give this quick pickling recipe a try and let me know what you think; because it's such a simple way to batch up pickles — I'd be willing to bet you'll make this recipe a couple of times this season if your garden is producing at a good rate.<br />
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<i>E.A.T. local E.A.T. well</i><br />
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<b>Discover More:</b></div>
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<i></i></div>
<div style="text-align: center;">
<b><a href="http://www.timvidraeats.com/2013/08/pickled-watermelon-rinds.html" target="_blank">Pickled Watermelon Rinds</a> | <a href="http://www.timvidraeats.com/2012/06/how-to-canning-spicy-dilly-beans.html" target="_blank">Spicy Dilly Beans</a> | <a href="http://www.timvidraeats.com/2012/08/jamming-fig-preserves.html" target="_blank">Fig Preserves</a></b></div>

Canning, cucumbers, pickles, urban gardening, Vegetable

Easy Recipe: How to Quick Pickle Cucumbers

It's that time of year boys and girls. Your garden runneth over — some things you quickly tire of and some things you don't. On...

Posted by Tim Vidra / Friday, June 9, 2017

10 Burgers for Father's Day

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No better time to carve out some time for Dad than on Father's Day. Dads (most) are simple, and I have put together a list of 10 burgers to grill out that will please just about any tastebud. So take some time, get that growler filled with your favorite local brew, pick out a burger to fix and fire up the grill. Enjoy some good conversion with dad — and oh yeah, don't forget to invite mom!<br />
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<ol>
<li>Dad has given you heat on more than one occasion in your life and now it is your turn to <a href="http://www.chilipeppermadness.com/chili-pepper-recipes/burgers/pork-burger-with-guacamole-and-fried-jalapenos" target="_blank">turn it up</a>.</li>
<li>Spain is not really known for their burgers, but you might just think they invented them after sinking your teeth into these <a href="http://www.littlekitchenbigworld.com/spanish-pork-burgers-with-garlic-shrimp-and-sundried-tomato-pesto-aioli/" target="_blank">pork burgers with garlic shrimp and a sun dried tomato pesto</a>!</li>
<li>Like a 57 Chevy, nothing beats a classic. That is why a straight up <a href="http://www.thecandidappetite.com/2014/09/22/classics-bacon-cheeseburger/" target="_blank">classic bacon cheeseburger </a>is in order.</li>
<li>For a healthier and very tasty grill option, <i>sub out</i> beef and cheddar for <a href="https://blog.tastingroom.com/memorial-day-grilling-turkey-burgers-1880722790.html" target="_blank">turkey and brie</a>.</li>
<li>I present the <a href="http://www.designsponge.com/2011/06/in-the-kitchen-with-green-kitchen-stories-portobello-burger.html" target="_blank">peach and portobello burger</a>, no meat but definitely still a burger.</li>
<li>Save time and make your brisket earlier in the week, then assemble these <a href="http://thecozyapron.com/beer-braised-beef-brisket-sandwich/" target="_blank">beer braised beef brisket sandwiches</a> — allowing for more time on the 19th hole!</li>
<li>Dad only eats veggies? Got you covered — <a href="http://wholesomepatisserie.com/mains/rainbow-vegetable-burgers/" target="_blank">rainbow vegetable burgers</a> in the house and #ftw.</li>
<li>Probably one of the most beautiful (and tasty) <a href="https://www.halfbakedharvest.com/buffalo-blue-curly-cheese-fry-crispy-black-bean-burgers/" target="_blank">black bean burgers</a> I have ever seen.</li>
<li><a href="http://www.thehungrybites.com/healthy-salmon-burgers/" target="_blank">Healthy salmon burgers</a> — who says burgers cannot come from the sea?</li>
<li><a href="http://www.notey.com/@closetcooking_unofficial/external/8563548/bacon-and-cheese-corned-beef-burgers-with-guinness-caramelized-onions-and-a-fried-egg.html" target="_blank">Bacon and cheese corned beef burgers with Guinness caramelized onions and a fried egg</a> — simply because dad is worth it and you know there will be naps.</li>
</ol>
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Thanks, Dad</div>
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Collage, Father's Day, Hamburger, Recipes

10 Burgers for Father's Day

No better time to carve out some time for Dad than on Father's Day. Dads (most) are simple, and I have put together a list of 10 ...

Posted by Tim Vidra / Wednesday, April 26, 2017

Sweet Potato Waffles for Mother's Day

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With Mother's Day fast approaching, I couldn't wait to share this favorite sweet potato waffle recipe that serves both as delicious homemade brunch option and a special treat sure to make mom feel appreciated and celebrated. The creamy and flavorful batter combines a classic base batter recipe and sweet potato puree — the two come together, creating an airy waffle with big flavor for an instant crowd pleaser.</div>
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<b><u>Ingredients:</u></b></div>
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<u>Sweet potato puree</u><br />
<div>
<ul>
<li>1 medium sweet potato, roasted</li>
<li>3T milk or buttermilk</li>
<li>1T butter, melted</li>
<li>1/4 cup, walnut pieces</li>
<li>Healthy sprinkle of cinnamon</li>
<li>Dash of vanilla extract</li>
</ul>
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<u>Batter</u></div>
<div>
<ul>
<li>2 cups flour</li>
<li>2T baking powder</li>
<li>2T sugar</li>
<li>Pinch of salt</li>
<li>2 cups of milk </li>
<li>1 egg</li>
</ul>
</div>
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<u>Toppings</u></div>
<div>
<ul>
<li>Your favorite maple syrup</li>
<li>Whipped cream</li>
<li>Chopped walnuts</li>
</ul>
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To make the puree, first roast the sweet potato by wrapping the scrubbed potato loosely in aluminum foil. Place in a 400° oven for 40 minutes. Flip the potato halfway through the cooking time;  once done allow to cool and scoop the soft potato from the skin and set aside. Turn on your waffle iron, allowing it to heat up while finishing the puree and making the waffle batter. Spray both sides with non stick coating.<br />
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Blend the roasted sweet potato, buttermilk, melted butter, cinnamon and vanilla until smooth and creamy in a bowl.<br />
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In a separate bowl, mix together remaining batter ingredients (flour, baking powder, sugar, milk, egg and salt). Whisk until smooth. Slowly incorporate the sweet potato mixture into the flour batter until smooth.<br />
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Ladle about 1 cup of batter onto the preheated waffle iron, cooking until brown and easily lifting away cleanly from the griddle.</div>
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To serve, top with your favorite syrup, whipped cream and sprinkle with additional walnuts.</div>
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To my mom and all the other moms in my life Happy Mother's Day!</div>
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Breakfast, EAT Recommends, Recipe Collections, Recipes, Sweet Potatoes and Yams

Sweet Potato Waffles for Mother's Day

With Mother's Day fast approaching, I couldn't wait to share this favorite sweet potato waffle recipe that serves both as del...

Posted by Tim Vidra / Monday, February 13, 2017

Recipe: Creamy Swiss Leek Gratin

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Leeks — one of those vegetables you'll see available in groceries year-round, but late winter to early spring is when they shine! They're part of the allium family (garlic, onions, chives, scallions and shallots) but just doesn't seem to carry the same love that its brothers and sisters do. I hope to change that sentiment by bringing leeks center stage in the form of a seasonal gratin. I mean, what could go wrong when you cook vegetables in butter and wine, later to finish with Panko and cheese?<br />
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Well, I will let you be the judge and simply say — <i>let's get cooking!</i><br />
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<b><i><u>Ingredients:</u></i></b><br />
<ul>
<li>3 leeks of equal size (as far as the circumference is concerned)</li>
<li>1 tablespoon unsalted butter</li>
<li>1/2 cup white wine, think sauvignon blanc or I used an Italian soave from <a href="https://www.albinoarmani.com/en/home/" target="_blank">Albino Armani</a></li>
<li>1/2 cup heavy cream</li>
<li>8 ounces Swiss cheese shredded, divided</li>
<li>1/2 cup panko bread crumbs</li>
<li>2-3 sprigs fresh tarragon, leaves removed from the stem</li>
<li>Salt and pepper to taste</li>
</ul>
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Start by preparing the leeks. Cut a thin round slice out of the root end to keep the inner leaves together. Some of the tough larger green outer leaves will separate, which is fine. Also trim the ends off right where the green parts start to turn white. Discard or compost these leaves. Now, slice lengthwise directly down the middle of the leek, resulting in two halves. Repeat for all three and place halves in cold water, moving them back and forth gently to remove any dirt that may be between the layers.</div>
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Over the stovetop, melt the butter in an ovenproof pan large enough to accommodate all of the leeks. Once the butter is melted add the wine and place the leeks cut-side-down in the pan. Allow them to cook until just browning and the liquid has almost fully evaporated, before they start to caramelize, about 8 minutes.</div>
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<b><i>Kitchen tip: </i></b>I use a heavy bottomed empty pot to gently apply pressure over the leeks to ensure they lay evenly and come in complete contact with the cooking surface. </div>
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While the leeks are cooking add the Panko bread crumbs, half the Swiss cheese, tarragon, salt and pepper to a food processor and pulse until combined and finely ground.</div>
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Remove the leeks from heat and flip them so the cut side is up. Pour the cream over the leeks and coat with the panko, cheese and tarragon mixture. Add the remaining Swiss cheese to the top of the coated leeks and place under a broiler 4- 5 minutes or until the cheese is melted and bubbly.</div>
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Serve directly from the oven or cool slightly and serve warm. Be sure to take some of the cream sauce and spoon over the leeks.</div>
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Note — some of the bottom leaves may be a little tougher but cut or scrape the softer leaves with a fork and enjoy!<br />
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E.A.T. local E.A.T well

Recipe, Recommendation, Slider, Vegetable, vegetarian

Recipe: Creamy Swiss Leek Gratin

Leeks — one of those vegetables you'll see available in groceries year-round, but late winter to early spring is when they shine! The...

Posted by Tim Vidra / Wednesday, February 1, 2017

Super Bowl Appetizers for Every Palate

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No matter which team you're rooting for on Sunday night the real star of the show is what's on the table! Here are 10 recipes sure to be talked about as much as the game around the office water cooler on Monday morning. From the meat lover to the gluten-free or vegetarian — all of these eats are sure to please. So, grab a plate (or two!), sit back with your favorite beverage and enjoy Super Bowl LI!<br />
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<ol>
<li>Take the fancy French gougère and turn them into <a href="https://www.tastingtable.com/cook/recipes/buffalo-cheese-puffs-recipe" target="_blank">buffalo cheese puffs</a>.</li>
<li>For those friends who are vegan and gluten-free this <a href="http://kelleyandcricket.com/spicy-creamy-sonora-dip-gluten-free-vegan-healthy/" target="_blank">spicy and creamy dip</a> will surely satisfy everyone.</li>
<li>A <a href="http://www.garlicandzest.com/cheesy-spinach-artichoke-dip" target="_blank">cheesy spinach artichoke dip</a> you can assemble the night before and pop into a preheated oven about 45 minutes before game time — <i>touchdown!</i></li>
<li>Because no one ever turns down <a href="http://www.soberjulie.com/2016/10/bacon-wrapped-jalapeno-popper-appetizer-recipe/" target="_blank">bacon wrapped jalapeño poppers</a>!</li>
<li>If you decide to make a batch of <a href="http://www.seriouseats.com/recipes/2014/05/deviled-eggs-carbonara-recipe.html" target="_blank">deviled eggs carbonara</a>, please tell me they taste as beautiful as they look!</li>
<li><a href="http://cooknourishbliss.com/2016/02/17/creamy-sweet-potato-and-black-bean-soup/" target="_blank">Creamy sweet potato and black bean soup</a> is another option for vegetarian friendly, tasty and hearty.</li>
<li>Why? Because it's a <a href="http://blogchef.net/frito-pie-hot-dogs-recipe/" target="_blank">hot dog with Frito pie on top</a>, that's why.</li>
<li>I am pretty sure you are going to need to double the <a href="http://www.chelseasmessyapron.com/easy-french-dip-sliders/" target="_blank">recipe for easy french dip sliders</a>.</li>
<li>Everyone is going to be making a chili with beef but not you. You bust up in the party toting this slow cooker <a href="http://hostthetoast.com/slow-cooker-jamaican-jerk-chicken-chili-plantain-chips/" target="_blank">Jamaican jerk chicken chili</a>!</li>
<li>And if you made number 9, your partner is busting up in behind you with <a href="http://thecrumbycupcake.com/jalapeno-popper-cornbread-muffins/" target="_blank">jalpeño popper cornbread muffins</a>!</li>
</ol>
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<div>
E.A.T local E.A.T. well</div>

EAT Recommends, Recipe Collections, Recipes

Super Bowl Appetizers for Every Palate

No matter which team you're rooting for on Sunday night the real star of the show is what's on the table! Here are 10 recipes su...

Posted by Tim Vidra / Saturday, January 28, 2017

Pancetta and Gruyere Carbonara Stuffed Spaghetti Squash

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If you haven't yet cooked with spaghetti squash, you are really missing out on a truly versatile vegetable. Yes — it looks and even resembles spaghetti but its unique characteristic is in how it takes on whatever flavors you might pair it with.</div>
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This satisfying and filling dinner for two is a twist on spaghetti carbonara and can easily come together within about an hour. As an added bonus, when dinner is done you can literally throw away the dishes (aka squash bowls)! With that, let's get cooking!</div>
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<b><i><u>Ingredients:</u></i></b></div>
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<ul>
<li>1 large spaghetti squash</li>
<li>1 tablespoon olive oil</li>
<li>Salt and pepper to taste</li>
<li>4 ounces pancetta, small cubes</li>
<li>1 medium shallot, peeled, halved and cut into thin rings*</li>
<li>1/2 cup cherry tomatoes, halved</li>
<li>1 cup shredded Gruyere cheese, divided</li>
<li>1/2 cup heavy cream</li>
<li>Fresh parsley for garnish</li>
</ul>
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*For this recipe I fried the shallot in olive oil and used it as a crispy garnish on top. You can do the same or simply cook the shallot with the pancetta.</div>
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Begin by preheating your oven to 400° and slice the spaghetti squash in half. Remove the pulp and seeds; did you know <a href="http://www.timvidraeats.com/2010/11/roasting-pumpkin-seeds.html" target="_blank">seeds can also be saved and roasted</a>?</div>
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Brush the inside of the squash with olive oil, then sprinkle with salt and pepper. Lay the squash cut side down on a baking sheet. Add a little water just to cover the bottom of the pan and bake for 35-40 minutes. Doing so will help steam and soften the squash while it roasts.</div>
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While the spaghetti squash roasts heat more olive oil in a pan over medium heat until shimmering. Add the pancetta (and shallot), cooking until browned, about 8 minutes. Add the tomato and stir occasionally until the tomatoes break down and become a little jammy, another 5-8 minutes.</div>
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Once the squash is done roasting remove from the pan and rake the softened flesh with a fork into a bowl, reserving the shells.</div>
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Add the squash to the pan with pancetta and tomatoes, then toss in a 1/4 cup of the Gruyere cheese and the heavy cream, stirring to combine everything together. Scoop the carbonara mixture evenly back into the squash shells, coating the tops with the remaining Gruyere cheese. Return to the 400° degree oven and bake for 8-10 minutes or until the cheese is melted and bubbly.</div>
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Remove from the oven and garnish with the fresh parsley and crispy shallots if that is the route you choose.</div>
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Pair with a glass of sauvignon blanc and enjoy this comforting twist on spaghetti carbonara for two!<br />
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comfort food, EAT Recommends, Recipe, Recipe Collections, Recipes, Recomendation, Vegetable, vegetables

Pancetta and Gruyere Carbonara Stuffed Spaghetti Squash

If you haven't yet cooked with spaghetti squash, you are really missing out on a truly versatile vegetable. Yes — it looks and even...

Posted by Tim Vidra / Tuesday, January 17, 2017

Roasted Bacon, Brussels and Berries

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A perfect combination of salty, sweet, smoky — and with a hint of vinegar makes this a quick and easy one-pan dish. Cooking the bacon first gives you drippings that coat the Brussels while the dried fruit provides just the right amount or hint of sweetness. Brussels are found in markets throughout the year but are really in their peak during the winter months — with that, let's get to cooking!</div>
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<b><i><u>Ingredients:</u></i></b></div>
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</div>
<ul>
<li>14 ounces fresh Brussels sprouts</li>
<li>5 strips of bacon</li>
<li>1/4 cup various dried berries — cranberries, strawberries, blueberries etc.</li>
<li>1 tablespoon balsamic vinegar</li>
<li>Salt and pepper to taste</li>
</ul>
<div>
Preheat oven to 400° and lay bacon strips flat on a sheet pan. Rinse and trim the ends of all of the Brussels sprouts. Cut 3/4 of the Brussels into quarter size pieces and set aside. Once oven is heated, place bacon pan on the center rack and cook for 20 minutes or until bacon is crisp. Rotate the pan halfway through the cooking time for even crispness.</div>
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While bacon cooks shred the leftover whole Brussel sprouts with a box shredder or pulse quickly in a food processor to get a rough chop. Once bacon is crisp remove from the pan and dice. Set the pan and bacon grease aside for the Brussels.</div>
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Mix the quartered and shredded Brussels in a bowl together, then add the dried berries, bacon pieces and the balsamic vinegar. Stir to combine.</div>
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Spread the mixture on the reserved pan and stir to coat with the bacon drippings. Return to the 400° oven and roast until crisp and slightly browned.</div>
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Spoon into a serving bowl and sprinkle with salt and fresh pepper. Serve an enjoy as a side dish or <a href="http://www.timvidraeats.com/2013/09/kitchen-basics-how-to-perfectly-poach.html?m=0" target="_blank">topped with a poached egg</a> in simple individual bowls.</div>
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EAT Recommends, Recipe, Recipe Collections, Recipes, Recommendation, Slider, Vegetable

Roasted Bacon, Brussels and Berries

A perfect combination of salty, sweet, smoky — and with a hint of vinegar makes this a quick and easy one-pan dish. Cooking the bacon f...

Posted by Tim Vidra / Tuesday, January 10, 2017

Roasted Potato Wedges with a Chipotle Dipping Sauce

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How easy is this! Roasted potato wedges make for such a simple, beautiful and elegant side dish for burgers, steaks or just about anything that needs a potato accompaniment. They're also quick to come together with minimal ingredients, so skip the frozen bag in the freezer with 15+ ingredients and pull those potatoes out of the pantry to create this satisfying side or snack at home!</div>
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<u style="font-style: italic; font-weight: bold;">Potato Wedge Ingredients:</u> <i>(makes 16 wedges of potatoes)</i></div>
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</div>
<ul>
<li>2 large russet potatoes</li>
<li>2 tablespoons olive oil</li>
<li>1 teaspoon <a href="https://www.vitacost.com/modern-products-spike-original-magic-gourmet-natural-seasoning" target="_blank">Spike gourmet natural seasoning</a>, there are many flavors, so use what you have or pick one</li>
<li>Salt & pepper to taste</li>
<li>1/4 cup freshly grated parmesan cheese, divided</li>
<li>Fresh chopped cilantro</li>
</ul>
<div>
<b><i><u>Chipotle Dipping Sauce:</u></i></b></div>
<div>
<ul>
<li>1 cup sour cream</li>
<li>1 chipotle pepper in adobo sauce (found in the Latin American section of most grocery stores), diced</li>
<li>3 tablespoons of the adobo sauce</li>
<li>Fresh lime juice, from a wedge</li>
<li>3 tablespoons fresh cilantro, roughly torn or chopped</li>
</ul>
</div>
<div>
Preheat oven to 375° and see below for chipotle dipping sauce. Start by washing and scrubbing your potatoes with a vegetable brush. Once cleaned, cut them in half and then cut each half into quarters, halve once more to get 8 healthy wedges per potato.</div>
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Drizzle the cut potatoes with olive oil in a large bowl, tossing to coat. Sprinkle with remaining salt, pepper, Spike seasoning and 2 tablespoons of parmesan cheese. Again, and using a large spoon, toss the potatoes to thoroughly coat them. </div>
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Prepare a sheet pan by spraying with non-stick spray, then place the wedges skin side down in rows. Any remaining bits and oil from the bowl should be poured over the potatoes. Bake on the middle rack of a preheated oven for 35-40 minutes until browned.</div>
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While the wedges roast, make your adobo dipping sauce by simply combining the first four ingredients and garnish with the fresh cilantro.</div>
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The roasted potato wedges should come out of the oven browned, crisp on the outside and soft on the inside...</div>
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Top with the fresh cilantro and you're ready for plunging into the cooled chipotle dipping sauce...</div>
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EAT Recommends, Parmigiano-Reggiano, potatoes, Recipe, Recipe Collections, Recipes, Vegetable, vegetarian

Roasted Potato Wedges with a Chipotle Dipping Sauce

How easy is this! Roasted potato wedges make for such a simple, beautiful and elegant side dish for burgers, steaks or just about anyth...

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Posted by Tim Vidra / Thursday, August 3, 2017

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Roasted Bacon, Brussels and Berries

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Roasted Potato Wedges with a Chipotle Dipping Sauce

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