Earls Warm Potato Salad with Roasted Corn and Bacon

Earls Warm Potato Salad with Roasted Corn and Bacon
I had Earl’s warm potato salad and loved it. Had to find a way to make this at home. The following is the result very close in taste and beyond delicious. Make more then you need as there will be no leftovers and if by chance there are; this salad is just as delicious cold.
Source:
Recipe type: salad, sidedish
Serves: 6-8 servings
Ingredients
  • 3 lbs baby potatoes diced ½ inch
  • 2 cups frozen corn
  • 1 small red onion, medium dice
  • 4 garlic cloves, chopped
  • 1 lb bacon cooked crisp & crumbled into fairly large pieces
  • ⅓ cup parmesan cheese
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 teaspoon horseradish
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill or 1 tablespoon dried dill
  • salt
  • fresh pepper
  • olive oil
Directions
  1. Preheat oven to 425° F.
  2. Dice potatoes place in large bowl add corn, garlic, and chopped onions. Drizzle liberally with olive oil and salt and pepper. Toss to combine.
  3. Spread evenly on a large cookie sheet You may have to use two and bake until the potatoes are cooked and crisp about 30- 45 minutes.
  4. Cook bacon crisp and chop or crumble into large pieces, put aside.
  5. Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese in large bowl
  6. Add the roasted potatoes, corn, garlic and bacon bits to the dressing and toss. Add Salt and Pepper to taste.
  7. Serve warm.
  8. Leftovers if any are delicious cold!
Notes
Use light mayonnaise and light, low-fat sour cream to save some calories
Also, you can use canned corn (drained).

 

Roasted Potato Fennel Soup with Chorizo sausage

Roasted Potato Fennel Soup with Chorizo sausage
Creamy and delicious with a wonderful roasted fennel and potato flavours this is a hearty soup just perfect for a rainy or cold day
Serves: 4
Ingredients
  • ½ tablespoon olive oil
  • 1 tsp of garlic minced
  • ½ medium white onion chopped
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons flour
  • 1 medium leek, white and pale-green parts only, coarsely chopped
  • 1 lb (450 grams) of baby potatoes cut in half
  • 4 cups (1 liter) chicken broth
  • ¾ lb (400 grams) Chorizo sausage cooked and cut into small pieces
  • 1 Tsp fresh thyme chopped
  • ½ cup (125 ml) half and half cream
  • 2 tablespoons of Sambuca liquor optional
Directions
  1. In large bowl, toss potatoes and fennel with olive oil, roast the potatoes and the fennel at 350 degrees
  2. Sauté the onions in butter and olive oil until translucent add the garlic cook another minute. Add the flour mix and slowly whisk in the chicken stock the potatoes and fennel .
  3. Bring to a simmer over med hear for 20 minutes
  4. Add thyme and chorizo sausage finish with half and half
  5. You can puree the soup before you add the chorizo sausage. This is optional. Using an immersion blender, puree until soup is smooth and velvety.
  6. Add Sambuca liquor
Notes
Garnish: finely sliced chives and crispy bacon bits (those little purple flowers on the chives are great as part of your garnish.

Caramelizing does not occur if salt and is added.

Equal amounts of butter and flour for roux
RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: