Baked Potato and Margarita Salt!
Yep, the secret to a great Baked Potato is Margarita Salt. I know that everyone thinks they know how to make a Baked potato these days. Just throw it in the oven and bake it for an hour, right? Well, sure. That is, if you’re looking for a basic flavorless potato, be my guest. But if you want that crispy, salty potato skin, there’s a few simple steps you need to follow in order to make your Baked Potato rock!
First, Scrub-scrub-scrub. Clean all of your potatoes before you stab them with a fork. Four to five punctures on two sides of each potato is perfect. Then drizzle olive oil over the top of each one and rub the skin with your hands until the potato is fully coated. The next step is just as easy. Sprinkle Margarita Salt over the top and turn each one over and repeat. This is a trade secret for those Salted Baked Potatoes we all love from our favorite steak houses. Why Margarita salt? Because its good! It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it. If you don’t have Margarita Salt then just use Kosher. Then bake at 350 degrees f. for an hour. If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.
Salted Baked Potato Ingredients:
Margarita Salt or Kosher
Your favorite toppings
How refreshing is Tomato and Basil Bruschetta!
Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement. It’s absolutely the truth. Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer. My recipe is guaranteed to kick your opinion up a notch no matter what the case!
First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom Bruschetta, for example, but there is usually only one specific recipe on the menu at your local favorite Italian restaurant’e and that’s Tomato and Basil Bruschetta. The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients. The ones that make a difference anyway, and the one that makes the biggest difference is Basil. Never EVER use dried basil. Dried Oregano, Thyme, Rosemary, Majoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated. But, I’m telling you, Basil is not one of them. It doesn’t even taste like the same ingredient side by side as a fresh Herb vs. the dried shaker style. It’s such a difference for me, that I’m even offended by the thought of using dried Basil. So now that we’ve got that cleared up, let’s dive into this recipe, shall we.
Tomato and Basil Bruschetta Ingredients:
2 Roma Tomatoes
1/4 Chopped Red Onion
1 Chopped Green Onion (Scallions)
1 Large Garlic Clove or 2 average 5 Large Chopped
Several FRESH Basil Leaves
1 tsp Italian Seasoning (Oregano, Thyme, Majoram, Sage, Rosemary, Basil)
1/4 tsp Margarita Salt or Kosher, Sea Salt if you prefer
1/4 tsp Black Pepper
1/4 cup Olive Oil
Chop all Veggies very small, especially the onion, but don’t turn your tomatoes into soup. Combine all ingredients and serve your Tomato and Basil Bruschetta over the top of your favorite toasted Italian bread or French Baguette.
When I eat Asparagus, I don’t want a limp noodle. I want a vibrant vegetable that melts in my mouth like butter and at the same time has that nice crispy crunch. Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead! This is very crucial in my book and it should be in yours as well. Always try to leave some life in your cooked vegetables. Not only will your body thank you, but your taste buds will as well because you’re not killing the flavor as you save the nutrients, and your Asparagus will be delicious and cooked perfect every time!
1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste