1 2-1/2- to 3-pound pork shoulder roast
1 cup apple juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1-1/2 teaspoons five-spice powder
6 to 8 kaiser rolls, split and toasted
1-1/2 to 2 cups shredded Chinese cabbage
1.Trim any excess fat from roast. If necessary, cut roast to fit into a 3-1/2- or 4-quart crockpot. Place meat in cooker.
2.For sauce, in a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast.
3.Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4.Remove roast from crockpot. Remove meat from bone; discard bone and fat. Using two forks, shred meat. Skim fat from cooking juices. Divide juices among 6 to 8 bowls. Serve meat on toasted rolls with shredded cabbage. Serve with juices. Makes 6 to 8 servings.
Friday, December 31, 2010
Peachy Spareribs
1/2 cup packed brown sugar
2 tablespoons salt
1 tablespoon dry mustard
2 teaspoons five-spice powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
6 pounds meaty pork spareribs
3 cups peach nectar
1 15-ounce can tomato sauce
1 cup finely chopped onion
1/3 cup reduced-sodium soy sauce
1/4 cup rice vinegar
2 to 3 teaspoons bottled hot pepper sauce
1.For rub, in a bowl stir together brown sugar, salt, mustard, five-spice powder, pepper, and garlic powder. Sprinkle over surface of ribs. Place on a tray; cover and refrigerate overnight.
2.For a charcoal grill, arrange lighted coals around a drip pan (with tongs, push coals to either side of grill, place pan between coals). Place ribs, bone side down, on grill rack over drip pan. Cover and grill 1-1/2 to 1-3/4 hours, brushing with sauce during the last 15 minutes of grilling (see instructions in Step 3). Add additional coals as necessary to maintain heat. (For a gas grill, preheat grill. Adjust for indirect cooking with flame on medium according to manufacturer's directions. Place ribs on rack in a roasting pan, place on grill, and grill as above. After 1 hour carefully drain off liquid in pan and discard.)
3.Meanwhile, in a large saucepan stir together the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 50 minutes or until thickened, stirring occasionally (should have about 3 cups). Brush about two-thirds of the sauce over both sides of the ribs during last 15 minutes of grilling. Pass remaining sauce with ribs. Makes 6 to 8 servings.
2 tablespoons salt
1 tablespoon dry mustard
2 teaspoons five-spice powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
6 pounds meaty pork spareribs
3 cups peach nectar
1 15-ounce can tomato sauce
1 cup finely chopped onion
1/3 cup reduced-sodium soy sauce
1/4 cup rice vinegar
2 to 3 teaspoons bottled hot pepper sauce
1.For rub, in a bowl stir together brown sugar, salt, mustard, five-spice powder, pepper, and garlic powder. Sprinkle over surface of ribs. Place on a tray; cover and refrigerate overnight.
2.For a charcoal grill, arrange lighted coals around a drip pan (with tongs, push coals to either side of grill, place pan between coals). Place ribs, bone side down, on grill rack over drip pan. Cover and grill 1-1/2 to 1-3/4 hours, brushing with sauce during the last 15 minutes of grilling (see instructions in Step 3). Add additional coals as necessary to maintain heat. (For a gas grill, preheat grill. Adjust for indirect cooking with flame on medium according to manufacturer's directions. Place ribs on rack in a roasting pan, place on grill, and grill as above. After 1 hour carefully drain off liquid in pan and discard.)
3.Meanwhile, in a large saucepan stir together the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 50 minutes or until thickened, stirring occasionally (should have about 3 cups). Brush about two-thirds of the sauce over both sides of the ribs during last 15 minutes of grilling. Pass remaining sauce with ribs. Makes 6 to 8 servings.
Cheesy Chicken Ravioli
6 ounces ground raw chicken or turkey
1 8-ounce container soft-style cream cheese with chive and onion
1/4 cup shredded carrot
20 3-1/2-inch wonton wrappers
1-1/2 cups purchased spaghetti sauce
1.For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.
2.Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.
3.Prepare spaghetti sauce as directed on container. In a large pot bring a large amount of water to boiling. Drop servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the sauce in the center of plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.
1 8-ounce container soft-style cream cheese with chive and onion
1/4 cup shredded carrot
20 3-1/2-inch wonton wrappers
1-1/2 cups purchased spaghetti sauce
1.For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.
2.Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.
3.Prepare spaghetti sauce as directed on container. In a large pot bring a large amount of water to boiling. Drop servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the sauce in the center of plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.
Cantonese Spareribs
4 pounds meaty pork spareribs or pork loin back ribs, cut into serving pieces
1 cup orange marmalade
3/4 cup water
1/3 cup reduced-sodium soy sauce
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Dash black pepper
Orange wedges (optional)
Green onion brushes (optional)
1.Place ribs meaty side down in a shallow roasting pan. Roast, uncovered, in a 450 degrees F oven for 30 minutes. Remove from oven; carefully drain fat from ribs.
2.Turn ribs meaty side up. Reduce oven temperature to 350 degrees F; continue roasting ribs, uncovered, for 1 hour. Carefully drain off fat. In a medium bowl combine the marmalade, water, soy sauce, garlic or garlic powder, ginger, and pepper; stir thoroughly. Pour over the ribs.
3.Roast ribs, uncovered, for 30 minutes more or until tender, spooning sauce over ribs occasionally. If desired, serve with orange wedges and garnish with green onion brushes.
1 cup orange marmalade
3/4 cup water
1/3 cup reduced-sodium soy sauce
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Dash black pepper
Orange wedges (optional)
Green onion brushes (optional)
1.Place ribs meaty side down in a shallow roasting pan. Roast, uncovered, in a 450 degrees F oven for 30 minutes. Remove from oven; carefully drain fat from ribs.
2.Turn ribs meaty side up. Reduce oven temperature to 350 degrees F; continue roasting ribs, uncovered, for 1 hour. Carefully drain off fat. In a medium bowl combine the marmalade, water, soy sauce, garlic or garlic powder, ginger, and pepper; stir thoroughly. Pour over the ribs.
3.Roast ribs, uncovered, for 30 minutes more or until tender, spooning sauce over ribs occasionally. If desired, serve with orange wedges and garnish with green onion brushes.
Orange Asian Ribs
2 pounds pork loin back ribs*
2 tablespoons finely shredded orange peel
1/2 cup orange juice
3 tablespoons white vinegar
2 tablespoons grated fresh ginger
2 tablespoons bottled minced garlic
2 tablespoons orange liqueur
2 tablespoons molasses
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
Grilled orange wedges (optional)
1.Trim fat from ribs. Place ribs in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange peel, orange juice, white vinegar, ginger, garlic, orange liqueur, molasses, five spice powder, sesame oil, white pepper, and cayenne pepper. Pour marinade over ribs; seal bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally.
2.Place a steamer basket in a Dutch over; pour enough water into Dutch oven to fill it one-quarter full. Bring to boiling over high heat. When the water begins to boil, lower the heat to medium. Place the ribs and half of the marinade in a 10-inch pie plate or shallow dish; place the pie plate or dish in the steamer basket. Cover and steam the ribs over medium heat for 35 to 40 minutes or until tender. Transfer the remaining marinade to a small saucepan and bring to boiling; set aside.
3.Remove the ribs from the steamer basket. Place ribs, bone sides down, on the rack of the grill directly over medium-hot heat. Brush the ribs with the boiled marinade. Grill for 5 to 10 minutes or until ribs are slightly charred, turning and brushing with the boiled marinade once during grilling.
4.To serve, cool ribs slightly. Cut into individual rib portions. If desired, serve with orange wedges. Makes 4 servings.
2 tablespoons finely shredded orange peel
1/2 cup orange juice
3 tablespoons white vinegar
2 tablespoons grated fresh ginger
2 tablespoons bottled minced garlic
2 tablespoons orange liqueur
2 tablespoons molasses
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
Grilled orange wedges (optional)
1.Trim fat from ribs. Place ribs in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange peel, orange juice, white vinegar, ginger, garlic, orange liqueur, molasses, five spice powder, sesame oil, white pepper, and cayenne pepper. Pour marinade over ribs; seal bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally.
2.Place a steamer basket in a Dutch over; pour enough water into Dutch oven to fill it one-quarter full. Bring to boiling over high heat. When the water begins to boil, lower the heat to medium. Place the ribs and half of the marinade in a 10-inch pie plate or shallow dish; place the pie plate or dish in the steamer basket. Cover and steam the ribs over medium heat for 35 to 40 minutes or until tender. Transfer the remaining marinade to a small saucepan and bring to boiling; set aside.
3.Remove the ribs from the steamer basket. Place ribs, bone sides down, on the rack of the grill directly over medium-hot heat. Brush the ribs with the boiled marinade. Grill for 5 to 10 minutes or until ribs are slightly charred, turning and brushing with the boiled marinade once during grilling.
4.To serve, cool ribs slightly. Cut into individual rib portions. If desired, serve with orange wedges. Makes 4 servings.
Thursday, December 30, 2010
Black Eyed Pea and Chorizo Soup
1 teaspoon vegetable oil
1 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
15 oz. canned diced fire-roasted tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
3 - 15-ounce cans of black-eyed peas
4 cups chicken broth
2 cups pepper Jack, shredded (8 ounces)
1/2 cup finely crushed tortilla chips
2 tablespoon lime juice plus lime wedges for garnishing
Salt and black pepper to taste
Sour cream for garnishing
Method:
On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, and the chicken broth. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.
1 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
15 oz. canned diced fire-roasted tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
3 - 15-ounce cans of black-eyed peas
4 cups chicken broth
2 cups pepper Jack, shredded (8 ounces)
1/2 cup finely crushed tortilla chips
2 tablespoon lime juice plus lime wedges for garnishing
Salt and black pepper to taste
Sour cream for garnishing
Method:
On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, and the chicken broth. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.
Wednesday, December 29, 2010
Prosciutto, Peach and Cheese Breadsticks
1 sheet puff pastry dough, thawed
4 slices prosciutto
1/3 cup cream cheese, softened
2 tablespoons peach jam
Pepper
1 egg, beaten
Preheat oven to 400.
On a floured surface, roll out pastry to an approximate square. Spread cream cheese on half the pastry, leaving a small margin on the edges, then spread a light coating of jam. Gently arrange prosciutto over the top of the jam. Brush egg on the other half and uncovered edges. Fold pastry over, gently pressing down to remove bubbles and adhere edges.
Rotate pastry so you have the long end facing you, and gently roll out to a large rectangle, approximately 12×18. Some jam might leak out edges – just wipe up and move on.
Brush egg over the entire pastry and sprinkle it with pepper. Cut into strips and twist them before placing on parchment-lined baking sheets. Brush once more with egg.
Bake for about 12 minutes, until golden brown.
Best served warm, but just as tasty at room temperature.
4 slices prosciutto
1/3 cup cream cheese, softened
2 tablespoons peach jam
Pepper
1 egg, beaten
Preheat oven to 400.
On a floured surface, roll out pastry to an approximate square. Spread cream cheese on half the pastry, leaving a small margin on the edges, then spread a light coating of jam. Gently arrange prosciutto over the top of the jam. Brush egg on the other half and uncovered edges. Fold pastry over, gently pressing down to remove bubbles and adhere edges.
Rotate pastry so you have the long end facing you, and gently roll out to a large rectangle, approximately 12×18. Some jam might leak out edges – just wipe up and move on.
Brush egg over the entire pastry and sprinkle it with pepper. Cut into strips and twist them before placing on parchment-lined baking sheets. Brush once more with egg.
Bake for about 12 minutes, until golden brown.
Best served warm, but just as tasty at room temperature.
Venison Calzone
•2 Pizza Crust Class by Pillsbury (or your favorite pizza dough recipe)
•1 cup vension salami chopped
•1 cup fontina cheese chopped
•1 cup mozzarella cheese shredded
•1 cup fat free ricotta
•1/4 cup parmesan cheese
•1 cup Mezetta roasted pepper strips with carmelized onion
•1/2 cup fresh basil leaves chopped
•1/2 cup cornmeal
•red pepper flakes (optional)
DIRECTIONS
Heat oven to 400
1) Heat oven to 400 degrees.
2) Cut pizza dough up into 8-10 squares or cirlces and place on lightly floured surface. Sprinkle both sides of dough with cornmeal to help from sticking.
3) One each edge of the calzones top with the ricotta cheese, basil, parmesan cheese, fontina cheese, venison salami and roasted peppers. Top with a few red pepper flakes to add a bit of heat. Fold edges of dough over filling and seal. Brush tops of calzones lightly with olive oil.
4) Place calzones on non stick cookie sheet in 400 degree oven and bake for 15 minutes or until golden brown. Remove from oven and serve hot with a side of marinara sauce or alfredo sauce.
Make these calzones with any other wild game salami or burger.
Venison salami calzones baking in oven roughly 11 minutes.
Calzones hot out of the oven. Serve alone, with marinara sauce or alfredo sauce.
•1 cup vension salami chopped
•1 cup fontina cheese chopped
•1 cup mozzarella cheese shredded
•1 cup fat free ricotta
•1/4 cup parmesan cheese
•1 cup Mezetta roasted pepper strips with carmelized onion
•1/2 cup fresh basil leaves chopped
•1/2 cup cornmeal
•red pepper flakes (optional)
DIRECTIONS
Heat oven to 400
1) Heat oven to 400 degrees.
2) Cut pizza dough up into 8-10 squares or cirlces and place on lightly floured surface. Sprinkle both sides of dough with cornmeal to help from sticking.
3) One each edge of the calzones top with the ricotta cheese, basil, parmesan cheese, fontina cheese, venison salami and roasted peppers. Top with a few red pepper flakes to add a bit of heat. Fold edges of dough over filling and seal. Brush tops of calzones lightly with olive oil.
4) Place calzones on non stick cookie sheet in 400 degree oven and bake for 15 minutes or until golden brown. Remove from oven and serve hot with a side of marinara sauce or alfredo sauce.
Make these calzones with any other wild game salami or burger.
Venison salami calzones baking in oven roughly 11 minutes.
Calzones hot out of the oven. Serve alone, with marinara sauce or alfredo sauce.
Saturday, December 11, 2010
Chicken and Bean Enchiladas
16 6-inch corn tortillas
1 lb chicken, chopped and sauteed
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 11-ounce can condensed cheddar cheese or nacho cheese soup
1 10-ounce can enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped jalapeno pepper (optional)
directions
1.Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
2.For filling, combine beans, chicken and cheese soup. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
3.In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and jalapeno pepper. Makes 8 servings.
1 lb chicken, chopped and sauteed
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 11-ounce can condensed cheddar cheese or nacho cheese soup
1 10-ounce can enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped jalapeno pepper (optional)
directions
1.Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
2.For filling, combine beans, chicken and cheese soup. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
3.In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and jalapeno pepper. Makes 8 servings.
Italian Onion Flatbread
1-1/4 cups water
1/4 cup dried minced onion
1 package active dry yeast
2-1/2 to 3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil or cooking oil
Nonstick spray coating
1 teaspoon poppy seed or sesame seed
directions
1.In a saucepan combine the water and dried onion; let stand 10 minutes. Heat to 120 degree F to 130 degree F. In a medium mixing bowl combine 1 cup flour, the yeast, and salt. Add onion mixture and oil to flour mixture. Beat with electric mixer at low speed for 30 seconds. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. On a lightly floured surface knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in a bowl sprayed with nonstick coating; turn once. Cover; let rise in warm place until double (about 1 hour).
2.Punch dough down. On a lightly floured surface divide dough into thirds. Cover; let rest 10 minutes. Roll each portion of dough into a 12-inch circle. Wrap dough around rolling pin; unroll onto a baking sheet sprayed with nonstick spray coating. Brush dough with water and sprinkle with poppy or sesame seed. Cover; let rise until nearly double (35 to 40 minutes). Bake, one at a time, in a 400 degree F oven 12 to 15 minutes. To serve, break into pieces. Makes 3 rounds (18 servings.)
1/4 cup dried minced onion
1 package active dry yeast
2-1/2 to 3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil or cooking oil
Nonstick spray coating
1 teaspoon poppy seed or sesame seed
directions
1.In a saucepan combine the water and dried onion; let stand 10 minutes. Heat to 120 degree F to 130 degree F. In a medium mixing bowl combine 1 cup flour, the yeast, and salt. Add onion mixture and oil to flour mixture. Beat with electric mixer at low speed for 30 seconds. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. On a lightly floured surface knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in a bowl sprayed with nonstick coating; turn once. Cover; let rise in warm place until double (about 1 hour).
2.Punch dough down. On a lightly floured surface divide dough into thirds. Cover; let rest 10 minutes. Roll each portion of dough into a 12-inch circle. Wrap dough around rolling pin; unroll onto a baking sheet sprayed with nonstick spray coating. Brush dough with water and sprinkle with poppy or sesame seed. Cover; let rise until nearly double (35 to 40 minutes). Bake, one at a time, in a 400 degree F oven 12 to 15 minutes. To serve, break into pieces. Makes 3 rounds (18 servings.)
Wednesday, December 1, 2010
Potatoe Pancakes
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
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