Tag Archives: side dish

Roasted Potatoes

This is a good side dish for any roast.

COOKING UTENSILS NEEDED

Peeler

Chef’s knife

Cutting board

Metal baking dish (I can use the bottom half of a Whirlpool Broiler Pan)

INGREDIENTS:

3 lbs. baking (russet) Potatoes

2 tbls Olive oil and 2 tbls butter (melted) or margarine

¼ Paprika

¼ Garlic powder

¼ Onion powder

¼ Salt

¼ White pepper

DIRECTIONS:

Peel potatoes. Cut potatoes into wedges. In a 9 X 13 metal baking dish add potatoes, oil, butter, paprika, garlic powder, onion powder, salt and pepper.  Mix until potatoes are coated.

Place in oven with meat during half hour of cooking time. Remove potatoes when they begin to brown.  While meat is resting, finish browning potatoes under broiler if needed.

NOTES: This is one of those recipes I asked Aunt for when my mother and I used to visit her. She used to make this with a leg of Lamb and use some of the lamb drippings in the potatoes……it was so yummy.

I use a metal dish as I do not this the potatoes brown as nicely in a glass or Pyrex brand one.

Whirlpool Broiler Pan’s can be found on Amazon for $30.00

Holiday Dinner – Prime Rib

© Russ Ahrens and The Magic of a Perfect Pairing, 2022

Fresh String Beans

This is another Steak staple side dish my mom made.

Green Beans (steamed)

1 pound string bean (green beans)

2 cups water

Bring 2 cups of water in your 4 quart sauce pot to a boil with the steamer basket in place. Prepare beans by removing both ends and cutting in half or thirds. When the water is at a rapid boil add the beans. Cook until tender.

Green Beans (boiled)

1 pound string bean (green beans)

1 small onion

1 tsp. salt

2 cups water

Bring 2 cups of water in your 4 quart sauce pot to a boil, add salt. Prepare beans by removing both ends and cutting in half or thirds. Peel one small whole onion. When the water is at a rapid boil add the beans and onion. Cook until tender.

© Russ Ahrens and The Magic of a Perfect Pairing, 2022

Sautéed Mushrooms and Onions

INGREDIENTS:

1 package mushrooms

1 large Spanish onions

4 tablespoons stick of butter

2 tablespoon olive oil

Salt and Pepper

DIRECTIONS:

Wash mushrooms under cold running water to remove dirt. Let drain. While the shrooms drain slice the onion. Cut small mushrooms in half and large mush into quarters.

Heat oil in a large All-Clad or similar steel pan. When hot, add onions. Fry over medium high heat until brown. Leaving the onions still for a minute or two without stirring. I think they tend to brown quicker that way. It also gives me a change to take a sip of wine.

Add the Mushrooms and stir. Cook for a two or three minutes stirring the same way.

Reduces heat and add butter and table spoon at a time until it is all incorporated.

Season with salt and pepper and serve.  

© Russ Ahrens and The Magic of a Perfect Pairing, 2022