Dinner, side dish

Crazy Tater Tots

When we were in Hawaii back in May we would eat almost all of our breakfast in the villa we were staying in and then have dinner off the hotel property. Most of our lunches were at one of the two hotel pool bars. Pailolo was next door at the sister resort to ours. Pailolo is a Sports Bar next to one of the pools on the resort and overlooks the ocean. The menu was pretty extensive that was served out of a themed food truck next to the bar.

Lunch at Pailolo

Chicken tenders, fish tacos, salads, hot dogs, burgers and of course Maui Brewing Company Bikini Blond. These were some of the options on the menu. But the biggest draw for us was their special tater tots – Hurricane Tots! It’s tater tots with a sweet soy glaze,, furikake and green onions.

Emily at Pailolo

I haven’t figured out the complete recipe yet but found this recipe for Crazy Tots.

  • 16 oz frozen tater tots
  • 3/4 cup shredded cheddar cheese
  • 6 strips bacon, fried and chopped
  • 3 scallions, chopped
  • 1/4 cup ranch dressing
  1. Cook the tater tots on a baking sheet according to package directions.
  2. Once the tots are cooked, sprinkle cheddar and chopped bacon evenly over the top and bake for another 3 to 5 minutes, until the cheese is fully melted.
  3. Immediately remove from the oven and sprinkle on the scallions and drizzle the Ranch all over the top.
  4. Serve right away, straight out of the sheet pan because it’s just delicious!

Now I am on a quest to recreate the Hurricane Tots! Maybe that requires another trip to Maui.

side dish

Homemade Creamed Corn

Our most recent dinner club theme was Soulful Saturday and Eric and I were assigned the vegetable dish.  With the dinner in late January we had no real options on fresh corn co I substituted 3 bags of frozen corn that I let thaw on the counter.  Because it is frozen there really wasn’t a pulp mixture so I added a bit more heavy cream to taste.  This turned out delicious so we remade it on Sunday for our dinner with our son.  Recipe is a keeper! 

Ingredients

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn, or 3 bags of frozen corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Directions

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
If using Fresh corn:
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob
on the bowl in a vertical position remove only the tops of the kernel with a knife, using
long smooth downward strokes and rotating the cob as you go. After the cob has
been stripped, use the dull backside of your knife to scrape any remaining pulp and
milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the
juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar
and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the
corn, using a whisk to combine well. Add the heavy cream and cook until the corn
has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly
ground black pepper.
Recipe courtesy of Alton Brown

side dish, Uncategorized

Garden abundance

What do you do when your garden is overflowing with grape tomatoes?  Well, you search the Web and find one of your favorite chefs recipe for tomatoes gratin.  It was a no-brainer to give this a try when it was an Ina recipe.  Very easy and flavorful..so much so I hope we have another big harvest to make this again.

Grape Tomatoes Gratin 

3 pints cherry or grape tomatoes, halved
1½ tablespoons plus ¼ cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
¹/³ cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread

Preheat the oven to 400 degrees.

Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1½ tablespoons of olive oil, thyme, 1 teaspoon salt, and ½ teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.

Place the garlic, parsley, and ½ teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the ¼ cup of olive oil and pulse a few times to blend. 
Sprinkle the crumbs evenly over the tomatoes.

Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.