Fall is now (Beet & Sweet Potato Chips with Rosemary & Garlic Salt)

Beet & Sweet Potato Chips with Rosemary & Garlic Salt

****IT is not healthy but perceived as healthy (But super tasty!!!)****

2 large beets – red, gold or candysriped
2 sweet potatoes
1 garlic clove, minced
1 teaspoon very finely minced rosemary leaves
2 tablespoons salt
10 cups vegetable oil

Wash vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1-inch off the end of each sweet potato.

Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets.

Fry Vegetables until almost all water is gone or Potato chip consistency

Strain and drain, or place onto a couple layers of paper towels and sprinkle with Rosemary & Garlic Salt.

Serve warm.


Enjoy,


Ryan M. Greer

Hot soup for a torn ACL

This injury cannot keep me down, but I did want some soup with some Kusty bread.


Jalapeno Sweet Potato Soup
By: Ryan M. Greer

2 1/2 - pounds of Sweet Potato's
1 - small onion
5 - slices of Bacon (Pick a nice smoked bacon with bold flavor)
3 - Cloves of garlic
1/2 - Cup of Butter
2 - teaspoons of ground coriander
2 - teaspoons of ground Mexican oregano
2 - teaspoons of sea salt
1 - teaspoon of black pepper
3 - cups of Chicken broth
1/8 - cup of pickled jalapenos, and 1/8 for topping prior to serving
1 - cup of half and half
2-3 cups of Cheddar Jack blend cheese

Peel sweet potato's, then dice into 1/2" cubes and place in large pot, cover with water and boil to soft, but not mushy, drain and set aside. Chop onion, garlic. In a large saute pan melt butter, add onions and garlic. Then add raw bacon and saute until slightly golden brown and onions are translucent. After mixture of onion, garlic and bacon is done, add all ingredients into a crock pot and set to high. Puree 3/4 of the sweet potato's and add 1/4 of the sweet potato's to the crock pot un pureed. In a blender or mixer puree the 3/4 of the sweet potato's, add chicken broth, half and half, and ground coriander and oregano, and add the pickled jalapenos. Add Puree to the crock pot and bring to 165 degrees.

Serve with a good hand full of cheddar jack cheese and top with some more pickled jalapenos and sprinkle some parsley.

I served my soup with a nice day old sourdough bread drizzled with olive oil and heated in the oven at 450 for 4-5min.


Enjoy,

Ryan M. Greer

What I had in my fridg Yummy AP Creamy Fish sauce

Trying to cook with a torn ACL as well as other thing destroyed in my knee has become a challenge. The biggest challenge is getting to the store to buy what I need. So I made some fish tacos last night and tossed together what I had in the fridge. Try it, not too bad in combination with the "what I had in the fridg ingredients salsa"

AP Creamy Fish sauce
By: Ryan M. Greer

Ingredients:
1/2 cup Fat Free plain yogurt
1/2 cup Hellman's Mayo
1 lime juiced
1 jalapeno pepper seeded and minced
1/2 teaspoon dried oregano
1-1/2 teaspoon fresh dill weed
1-1/2 teaspoon cilantro leaf/Coriander leaf
2 green onion thin sliced
1 package of Splenda
1/4 teaspoon cayenne pepper
1/4 teaspoon coarse ground pepper

All ingredients mixed in a bowl and serve cold

I would of like to add capers (minced) but was out. But all in all this was not a bad sauce.

Note: This was not a bad sauce in combination with the fish tacos (made with Grouper, thin sliced green cabbage served on a multi-grain tortilla and a side of cucumber and lime wedge). Plus I had also made a "what I had in my Fridg Salsa" that also topped with the Fish sauce.

What I had in my fridge Salsa
By: Ryan M. Greer

Ingredients:

one can diced tomato
1/4 cup diced jalapenos
1/2 + a bit cup Tender Cactus (Nopalitos)
1 lime juiced
1/3 cup fresh cilantro/coriander leaf
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
couple shakes of coarse ground pepper
pinch of sea salt
one green onion

all ingredients "pulsed in my blender/mixer" to keep them slightly chunky.

Cooking on the fly with a torn ACL will be interesting to say the least. But I will have to get used to it.


Enjoy,

Ryan M. Greer

Taste of Chicago 2010

I have decided to go to the Taste of Chicago 2010 this year.

Dates/Location: June 25th - July 4th in or around Grant Park.

I am going not to just go to the Taste of Chicago, but more of research and inspiration to open my own Restaurant in Denver, CO. The next big step but something that has always been in my future. More to come on this topic along with some idea for my concept and dishes.



Ryan M. Greer