SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

Side Dish

Potatoes and meatballs

Category: Side Dish

Ingredients

  • 1/2 kg minced meat
  • 9 potatoes
  • 3 carrots
  • 4 onions
  • 1 red bell pepper
  • 1 can pureed tomatoes
  • 4 tablespoons BBQ sauce
  • 1 clove garlic
  • 1 egg
  • 1 can peas
  • 1 bouillon cube
  • oil to taste
  • fine salt to taste

Directions

  1. Peel and wash the potatoes, carrots, and bell pepper. Cut them in the size you prefer. It also cuts the onions.
  2. Season the meat to taste and add an egg to integrate everything. Assemble the meatballs with their round shape and pass them through breadcrumbs.
  3. Lightly seal them with a little oil in a pan. Remove them and set them aside.
  4. Brown the onions for 3 minutes over medium heat and then add the bell pepper with the minced garlic clove.
  5. Add the carrots and cook everything for 2 minutes stirring. Add the tomato puree, BBQ sauce, the potatoes, the bouillon, and boiling water until the potatoes are covered. Cover and cook everything over medium or low heat until the potatoes are almost cooked (soft when you click).
  6. Then add the meatballs, cover, and cook for 10 minutes.
  7. Then add more salt and seasoning if necessary, adding the peas and mixing everything. Cook for an extra 5 minutes and it’s ready.
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Causa peruana (Peruvian Potato dish)

Category: Side Dish

Ingredients

  • 400 g of yellow potato
  • 250g chicken
  • 250g mayonnaise
  • 100g BBQ sauce
  • 1 celery
  • 2 yellow peppers
  • Salt, pepper and coriander, to taste
  • 1 tomato
  • 1 avocado
  • 1/2 red onion
  • 1 lemon
  • 1 egg

Directions

  1. Boil the peeled yellow potato and mash with a splash of oil to make a puree, set aside.
  2. Boil the chicken, once cold, shred or cut finely and mix with the brunoise-cut celery, BBQ sauce and mayonnaise (reserve two tablespoons of the mayonnaise and BBQ mix for plating).
  3. Add salt, pepper, cilantro, and a previously blanched and processed yellow pepper.
  4. Assemble the cause: in a round mold place a layer of puree, then tomato without skin or pulp cut into slices, avocado wedges, the chicken mixture, and finish with a new layer of puree.
  5. For the Peruvian sauce: Mix half a red onion cut into brunoise, a yellow chili into strips, and season with lemon juice, salt, pepper, and cilantro.
  6. To serve the cause with a lettuce leaf, cover with a little mayonnaise mixed with celery, add a grated hard-boiled egg on top, and a little Peruvian sauce on the plate.
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Papas fritas a la provenzal (Latin American fries)

Category: Side Dish

Ingredients

  • 3 cloves garlic
  • parsley (amount of your choice)
  • 1 handful orégano
  • 1 pinch of salt
  • 1 tablespoon butter
  • 1 kg potatoes
  • BBQ sauce for dipping

Directions

  1. Cut the garlic and parsley very small and add a little oil
  2. Put a tablespoon of butter in the pan and pour in the previous mixture once the butter has melted. Add oregano and salt to taste.
  3. Leave it for about 3 minutes so the garlic doesn’t burn.
  4. Wash the potato, peel it and leave it in warm salted water for 5 minutes. Heat another frying pan with oil. Once very hot, put the potatoes and leave them for 10 minutes.
  5. In a bowl, mix the potatoes with the previous premix, salt it and that’s it.
  6. Serve with some BBQ sauce for dipping.
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Potato bomb

Category: Side Dish

Ingredients

  • 1 kilogram of potatoes
  • 400 grams of beef chopped into small pieces
  • 1 large onion cut into very small cubes
  • 2 large tomatoes cut into small cubes as well
  • 100 grams of black raisins
  • 2 hard boiled eggs, chopped
  • 2 tablespoons of red pepper (panca pepper)
  • 5 black olives, seeded and chopped
  • 2 tablespoons finely chopped parsley
  • 2 cloves of minced garlic
  • 1 teaspoon of oregano
  • 2 beaten eggs
  • 4 tablespoons BBQ sauce
  • 1 cup of flour
  • Vegetable oil
  • salt pepper and cumin to taste

Directions

  1. Wash the potatoes and put them in a pot, then pour water to cover them and bring them to a boil. Cooking time varies depending on the type of potato, the average is 25 minutes. When they are ready, drain them.
  2. Then remove the shells and proceed to press them while they are still hot. You can do this with a potato masher or with a fork. Then add salt and pepper to taste, mix well, cover and reserve.
  3. The next step is to make the dressing for the filling. To do this, pour a splash of oil, onion, garlic, and a pinch of salt into a pot. Brown until the onion takes on a transparent appearance. Then add the tomato, the panca pepper, and fry for an additional 4 minutes.
  4. Then add the meat, stir well, cover, and cook for about 15 minutes over low heat. If necessary, add a little water so that the filling does not get too thick.
  5. Now add the hard-boiled eggs, olives, raisins, and chopped parsley to the pot, mix well, adjust the salt level and remove from heat. Let it cool down to room temperature.
  6. After the potato mash has cooled down enough, take some of it and make oval-shaped potato dumplings. When it has the right shape, make a hole in the center, put a little of the stuffing in it and close it, taking care that it maintains its shape.
  7. Later cover your stuffed potato with a layer of flour and bathe it with beaten egg (mixed with BBQ sauce). Repeat this step and the previous one to assemble the other potatoes until you finish all the dough.
  8. Then put a pan on the fire and add half a cup of vegetable oil. When it is hot, add the potatoes to fry them one by one until they are all finished. It is important to turn them so that they brown evenly.
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Potato croquette

Category: Side Dish

Ingredients

  • 5 potatoes, peeled and chopped
  • Salt and pepper to taste
  • ½ stick (45 grams) of butter
  • 2 tablespoons of milk
  • 1 tablespoon chopped parsley
  • 2 tablespoons of flour
  • 1 egg, beaten
  • ½ cup (75 grams) breadcrumbs
  • Oil
  • BBQ sauce- for serving

Directions

  1. Cook the potatoes in a pot with boiling water and salt, until they begin to fall apart. Drain with a colander and mash the potatoes until they form a puree.
  2. Add butter, salt, pepper, milk, and parsley; stir and let cool.
  3. Form the croquettes with the mashed potatoes, pass them through flour, wet them with beaten egg, and bread them with ground bread.
  4. Heat enough oil in a skillet over medium-high heat and fry the croquettes until crisp and golden. Drain excess fat on a napkin.
  5. Put some BBQ sauce in a small sauce and dip the potato croquettes there.
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Tostada de Camote- Sweet potato toast

Category: Side Dish

Ingredients

  • 3 Camotes
  • Olive oil
  • 2 shallots finely chopped
  • 1/2 cup cream cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • brown sugar
  • Parsley
  • cherry tomatoes
  • 1/4 teaspoon garlic salt
  • Provencal herbs
  • Optional- BBQ sauce

Directions

  1. Preheat the oven to 200ºC.
  2. Cut the sweet potatoes in half and prick with a fork, sprinkle with brown sugar; We put them in the oven until they are soft (1 hour approx). Remove from the oven.
  3. Lower the oven temperature to 175ºC. Wash the cherry tomatoes, cut in half, and place in a refractory, sprinkle with the garlic salt and the herbes de Provence. Drizzle with olive oil and bake for 15-20 mins.
  4. Heat the olive oil in a small frying pan over medium heat and add the chopped shallots until sautéed. Set aside.
  5. Add the shallots, double cream cheese, salt, and pepper to a bowl; toss and divide mixture among sweet potato halves.
  6. Plate with a few sprigs of parsley and the roasted cherry tomato halves. As an optional step, pour some BBQ sauce on top.
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Potato Casserole

Category: Side Dish

Ingredients

  • 4 large baking potatoes, peeled
  • 1 1/2 ounce cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup BBQ sauce
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/ cup grated cheddar cheese
  • 1 small tomato, finely sliced
  • 2 tablespoons chopped fresh chives

Directions

  1. Cut the potatoes into thick pieces. Place them in a medium saucepan, add enough water to cover them.
  2. Cook over medium-high heat until potatoes are tender, about 15 minutes. Drain and prepare the puree in the same saucepan.
  3. Preheat the oven to 350F. Add in a saucepan, cream cheese, BBQ sauce and sour cream. Beat by hand with wire whisk until well blended; add onion salt, garlic salt, and pepper.
  4. Spoon the mashed potatoes into a baking dish. Sprinkle it with cheddar cheese. Bake for 20 minutes.
  5. Arrange tomato slices on top, sprinkle with chives. Bake for 5 minutes. Serve hot.
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Tortilla de papas (Potato omelette)

Category: Side Dish

Ingredients

  • 6 eggs
  • 3 potatoes
  • 1 small onion
  • 1 green bell pepper
  • 2 glasses of olive oil
  • Salt
  • a leaf of parsley
  • BBQ sauce (for serving)

Directions

  1. Peel and chop the onion into medium dice. Clean the green pepper, remove the stem and seeds and cut it into cubes.
  2. If the potatoes are dirty, pass them through the water. Peel them, cut them in half lengthwise, then cut each piece into 1/2-inch-thin crescents.
  3. Put everything in the pan, season to your liking, and fry over low heat for 25-30 minutes.
  4. Remove the fry and drain it. Transfer the oil to a container and reserve it. Clean the pan with absorbent kitchen paper.
  5. Crack the eggs, place them in a large bowl, and beat them. Salt them to your liking, add the fried potatoes, onion, and pepper and mix well.
  6. Put the pan back on the heat, add a splash of the reserved oil and add the mixture. Stir a little with a wooden spoon and wait (20 seconds) for it to start to curdle.
  7. Separate the edges, cover the pan with a plate larger in diameter than the pan, and turn it over.
  8. Turn it over again so that it sets on the other side. Serve warm.
  9. Serve it with some BBQ sauce.
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Breakfast potatoes

Category: Side Dish

Ingredients

  • 3 tablespoons of butter
  • 2 medium potatoes peeled, cooked and diced
  • 1 small onion finely chopped
  • 1/2 green pepper finely chopped
  • 1 cup finely diced cooked ham
  • BBQ sauce (to taste)
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon crumbled dried thyme
  • Toast (bread of choice, amount needed)
  • Fried egg (Quantity to choice)

Directions

  1. Melt the butter in a large skillet over medium heat.
  2. When the butter has melted and has stopped foaming, add the diced potatoes, onion, bell pepper, and ham. Mix well.
  3. Cook picadillo until nicely browned, stirring and turning frequently. Season with salt and freshly ground black pepper, to taste, and add the crumbled dried thyme.
  4. Toast a slice of bread and put a fried egg on top. Serve everything together pouring some BBQ sauce on top.
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Potato Skewer

Category: Side Dish

Ingredients

  • 5 kg of yellow potatoes
  • 1/4 cup of water
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon black pepper
  • 2 tablespoons Parmesan cheese
  • BBQ sauce (for dipping)

Directions

  1. Pierce potatoes with a fork; place in a microwave-safe casserole. Add the water; put the lid on Microwave potatoes on HIGH 10 to 12 min. or until just about softened. Drain them; rinse them under cold water. Let them cool.
  2. Cut the potatoes into quarters. Combine mayonnaise, mustard and bell pepper in a large bowl. Add potatoes; toss to coat well. Refrigerate for 1 hour.
  3. Oil the grill and heat it over medium heat. Thread potatoes onto 8 small metal skewers; brush with remaining mayonnaise mixture in bowl. Grill 8 to 10 min. or until softened and golden brown, turning after 5 min. Put them on a tray; sprinkle with cheese.
  4. Serve them with some BBQ sauce for dipping.
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It’s time to bring out the grill and get cooking.