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By keeping Idaho Potatoes in your kitchen, you're making a commitment to quality. Idaho Potatoes consistently outperform potatoes from other regions. You'll find that these potatoes economically let you bring variety to your menu - whether you're creating signature side dishes or center-of-the-plate specialties. For operational ease and savings, you may also want to try topping processed versions of Idaho Potatoes. They're available frozen, refrigerated and dehydrated.
There are plenty of reasons why Idaho Potatoes are the #1 best seller. Isn't that reason enough to keep them in your pantry?
Food from South of the border has a reputation for being spicy. While that's true, Mexican flavors vary as much as any cuisine in the world. Sure, you'll taste a wide range of peppers that are indigenous to the region. But don't forget, chocolate was also born in Mexico!
1 Quart Base: Sauté 2 cups onions and 1 Tbsp. garlic in corn oil 4-5 minutes. Add 2 cups roasted corn kernels, 2 cups diced canned tomatoes and 1 Tbsp. minced chipotle pepper. Simmer 5-6 minutes. Season with 1 tsp. dried oregano, 1/4 tsp. ground cinnamon and 2 tsp. toasted cumin seed. Finish with minced cilantro and crumbled queso blanco or fresco. Ground meats may also be added.flavors.
Tex-Mex: Add black beans, sautéed green peppers, beer and tomatoes. Simmer 10-12 minutes. Serve topped with avocado sour cream, shredded jack cheese and scallions.
Yucatan: Shredded chicken can be substituted for ground meats. Prepare with allspice, ground cumin, oregano, achiote and orange juice. Garnish with chopped red onions, minced hot chiles and lime wedges.
Oaxacan: Add marjoram, thyme, clove, bay leaves, chopped plantain or banana and additional chopped tomatoes to the base. Simmer before stirring in raisins. Top with slivered toasted almonds.
Pueblo: Add minced Serrano chiles, chopped tomatillos, minced cilantro and minced parsley. Simmer before finishing with a mixture of finely ground toasted pumpkin seeds and more minced cilantro. Garnish with toasted pumpkin seeds and a dollop of sour cream.
Sonoran: Add spicy chorizo sausage to the base along with oregano, chili powder and paprika. Serve topped with a diced hard cooked egg.
Corn oil, peanut oil, lemons and limes, beer, chiles, cinnamon, cilantro, oregano, achiote, annatto, avocados, beans, chayote, corn, jicama, onion, garlic, tomatillos, green and red tomatoes, mole, nuts, pumpkin, seeds, chocolate, pork, beef, chicken and seafood.
Pacific Rim cuisine features flavors from China, Thailand, Korea, Vietnam and Japan. While Pacific Rim fare tends to be healthy, it's rarely bland. The palate ranges from hot and spicy to sweet and salty. And because the region's resources are vast, tastes vary greatly.
1 Quart Base: In peanut oil, sauté 2 Tbsp. chopped ginger, 1 Tbsp. chopped garlic and 1 tsp. chili paste for 2 minutes. Add 1 qt. chopped broccoli, 2 cups minced red bell pepper, 1/2 cup soy sauce and 1/4 cup rice wine vinegar. Continue to cook 2-3 minutes. Finish topper with 1 cup sprinkled scallions, 2-3 Tbsp. sesame oil and a sprinkle of sesame seeds. Shrimp, scallops, pork or chicken may be added.
Thai: Add 1 cup coconut milk with soy sauce and finish with fresh minced basil, several drops of fish sauce and a touch of red curry to the base topper. Garnish with minced cilantro and chopped peanuts.
Vietnamese: Use base with mini-pork meatballs flavored with ginger and scallions. Add minced lemon grass root and fish sauce. Serve with a chiffonade of mint.
Chinese: Add 1/4 cup hoisin or oyster sauce, 1/2 cup sherry, Szechwan peppercorns and sesame seeds to the base. Serve with stir-fried barbecued beef strips. Garnish with stir- fried scallions in sesame oil.
Korean: Add minced ham or stir-fried beef strips along with 2-3 cups chopped kimchee (spicy cabbage slaw). Garnish with a drizzle of dark sesame oil and toasted white sesame seeds.
Japanese: Add baby corn, straw mushrooms, fresh soybeans, mirin and sesame oil into the mixture. Serve with roasted black sesame seeds. May be accompanied by wasabi and pickled ginger slices.
Soy sauce, rice wine vinegar, hoisin sauce, sherry, beer, fish sauce, miso, mirin, sake, sesame, chilies, garlic, ginger, five spice, star anise, basil, mint, lemongrass, cilantro, coconut, tamarind, molasses, bean curd, black bean sauce, peanuts, cabbage, scallions, beef, pork, fish and seafood.
When you travel to the Mediterranean, you can expect flavorful fare that is both healthful and hearty. Fresh herbs grwon along the hillsides of Provence and Greece add to the authenticity of dishes from the region.
1 Quart Base: In 1/4 cup olive oil, sauté 1 qt. minced onions and 1 Tbsp. garlic. Add 1 qt. canned diced tomatoes and simmer 10 minutes. Deglaze the pan with 2 Tbsp. balsamic vinegar, add chopped parsley and minced basil and simmer 2-3 minutes. Finish with kosher salt, ground pepper and a sprinkling of grated grana-style cheese. For a more substantial topper, add beef, pork, lamb or turkey to the base mixture.
Southern French: Add capers and minced anchovies. Substitute crumbled goat cheese for the grana. Duck confit or pork rillettes can also be used.
Greek: Add 2 cups diced green peppers to onion and garlic. Add chopped black olives and vinegar. Replace the basil with equal parts of oregano and mint and use crumbled feta instead of grana. Chicken or pork strips can be added.
Spanish: Add several strands of saffron with tomatoes. Finish with peas, chopped olives and a touch of sherry vinegar in place of balsamic. Add diced, cooked chicken if desired.
Sicilian: Stir in cooked spicy sausage, anise seeds, pesto and chopped black olives with tomatoes. Simmer15-20 minutes. Top with shredded Mozzarella or grated Asiago or Romano cheese.
Olive oil, nut oils, red and balsamic vinegars, red and white wines, lemons, oranges, tomatoes, capers, olives, pesto, goat-style cheeses, grana cheese, anchovies, sardines, fennel, saffron, lavender, rosemary, thyme, basil, parsley, sage, marjoram, lamb, seafood and game.
Caribbean fare brings the charm of island cooking to life--coconuts straight off the palm tree, sun-ripened mangoes, and spear-caught fish. Dishes prepared with vigorous flavors of the island tend to be as colorful as they are tasteful.
1 Quart Base: Sauté in peanut oil 3 cups onions, 2 cups diced red and green peppers, 1 Tbsp. garlic and 1 Tbsp. minced jalapeno 4-5 minutes. Add 1 tsp. dry thyme leaves, 1/4 tsp. ground allspice and cook 1 minute. Finish topper with 1/4 cup fresh minced cilantro, 2-3 Tbsp. of lime juice and a splash of hot pepper sauce. For a more substantial topper, ground pork, beef, goat or chicken could be added to the base recipe. Shrimp, lobster or fish could also be used.
Floridian: Stir 1 cup coconut milk in with the spices. Finish the mixture with chunks of avocado, crabmeat and a squeeze of Key lime instead of lime. Garnish with plantain chips. Season with hot sauce, if desired.
Jamaican Jerk: Add cinnamon, ginger and clove to the seasoning mixture along with a touch of dark rum and chunks of cooked pork or chicken. Top with mango-papaya salsa.
Yucatan: Add tomatoes to onion mixture and sauté 10-12 minutes. Add toasted cumin and chili powder to seasoning mix and garnish with toasted pumpkin seeds, sour cream and minced cilantro.
Puerto Rican: To onion base, add coarsely chopped ham, chopped tomato, chopped hot green peppers, pimiento and chickpeas. Season with minced parsley in place of cilantro.
Cuban: Add tomatoes, cooked bacon or ham pieces along with raisins, red beans, sherry and juice. Continue cooking 10-12 minutes before serving topped with grated cheese.
Coconut oil, corn oil, rum, beer, chiles, cumin, cloves, cilantro, allspice, cinnamon, garlic, lime, avocados, onions, peepers, squash, beans, banana, mango, papaya, pineapple, seafood, goat and chicken.
Middle Eastern Potato
Middle Eastern culture centers around family. And family get-togethers center around food. While lamb is an integral and versatile flavor in many Middle Eastern meals, these dishes are easily transformed into vegetarian plates.
1 Quart Base: In clarified butter or ghee, sauté 3 cups chopped onions and 1 Tbsp. minced garlic 3-4 minutes. Add 2 cups cooked ground lamb, 1/3 cup each chopped parsley and mint. Finish with 1 Tbsp. lemon juice, 1/2 tsp. ground allspice and salt and pepper to taste. Serve with a dollop of minted yogurt.
Middle Eastern Variations
Moroccan: Add a mixture of spices such as cinnamon, ginger, clove and ground red pepper to tomato paste and chickpeas. Serve topped with orange sections.
Egyptian: Add toasted ground clove, coriander and cumin along with chickpeas. Garnish with chopped pistachios. Lebanese: Add 2-3 cups chopped tomato, diced dried apricots and raisins to the base. Season with cayenne, paprika and extra cinnamon before serving topped with toasted pine nuts.
Turkish: Substitute lamb in base mixture with grilled skewered lamb chunks before seasoning, cooking and serving garnished with almond slices.
Syrian: Add fresh tomato sauce scented with cinnamon, coriander and cumin to the base recipe. Serve finished with extra lemon juice and zest, chopped parsley and toasted pine nuts.
Middle Eastern Flavors
Olive oil, peanut oil, lemons, cardamon, cloves, coriander, chiles, fennel, sesame seeds, cumin, turmeric, fenugreek, mint, dill, cinnamon, parsley, pomegranates, tomato, eggplant, fava beans, chickpeas, peanuts, pine nuts, pistachios, raisins, figs, olives, honey, tahini, yogurt, pita bread, vegetables and lamb.
The Indian cultures include Northern and Southern India, Burma, and Mongolia. Known for their wide range of curries, the food tends to be bold and flavorful. Dried fruits and yogurt sauces are often served with or in Indian dishes
1 Quart Base: In vegetable oil, sauté 3 cups minced onion and 1 Tbsp. minced garlic 3-4 minutes. Add a roasted, ground mixture of 1 Tbsp. coriander, 1 Tbsp. green cardamom, 1 Tbsp. cumin seeds, 1/2 tsp. each clove and cinnamon. Simmer with 2 cups chopped canned tomatoes and 2 cups vegetable broth 10-12 minutes. Finish with minced ginger root, parsley and cilantro. This recipe is perfect for dipping fries. Or, add seafood, fish or chicken to create a delicious topping.
Madras: Add 2-3 Tbsp. toasted Madras curry powder and a touch of simmered tamarind paste to the base. Garnish with chopped mint and sliced scallions. May be served with mango chutney.
Moghul: Stir 1 cup coconut milk, several curry leaves, a pinch of turmeric, red pepper flakes and baby shrimp into the base. Simmer until thickened. Serve topped with a sprinkling of minced cilantro, shredded toasted coconut and small lime chunks.
Burmese: In light sesame oil, sauté minced chicken pieces with a paste of shallots, ginger, garlic and chiles. Add to base mixture and simmer. Finish with shrimp paste and turmeric as well as a dash of rice vinegar. Top with chopped cilantro.
Mongolian: Add spicy mini-meatballs or grilled tandoori chicken pieces and saffron to the base. Serve garnished with fresh shredded mint and dried fruit pieces.
Coconut oil, mustard oil, chiles, cinnamon, curries, fennel seed, fenugreek, garam masala, mustard seeds, almonds, pistachio, chickpeas, lentils, onion, garlic, spinach, tamarind, guava, tomatoes, chutneys, buttermilk, yogurt, chicken, lamb, and vegetables.