Potato Bomb Mini’s

Potato Bomb Mini's

A Potato Bomb Mini’s are BOMB!

If you are unfamiliar with this recipe or you’ve never seen or heard of a Potato Bomb before, you’re in for a real treat..  These are usually made from a full sized Russet Potato and they are great at barbecues.  But these little Mini’s can be served anywhere.  You can make as many as you want for an appetizer, snack or just stack them high, on a party platter, and watch them disappear.  And, because they are so simple and easy to make, you don’t need much of an ingredients list.  It’s basically just Bacon, Cheese and little Waxy Potatoes.  Every potato gets cheese, bacon, a little salt or creole seasoning if you want some spice, and some olive oil to make it all stick.

The Original Potato Bomb

A Potato Bomb is normally made from a large Cored Russet Potato, stuffed with Cheese and wrapped with bacon from end to end, before it’s baked or barbecued.  The name, “Potato Bomb” derives from two things.  First, they look like grenades or bombs.  Second, it’s just a part of today’s lingo.  When someone says, that’s the “Bomb”, they mean it’s amazing and that’s exactly what these are; amazing little Potato bombs.

Oh, and if you’re interested in Restaurant Style Salted Bake Potatoes or another Bite sized Bacon and Cheese Recipe called Cheese Bombers, I highly recommend you click the links.

Potato Bomb Mini’s Ingredients:

2 lbs Small Waxy Potatoes, cored
1 pkg String Cheese (Mozzarella), cut in half inch slices
1 pkg Bacon (half slice each)
Olive Oil
Creole Seasoning to taste
Kosher or Margarita Salt to taste

Be sure to watch the short video tutorial and I’ll show you exactly how to make these fun and tasty Potato Bomb Mini’s.

Dill Havarti Seared Pepper Salad

The Best Seared Pepper Salad

This Dill Havarti Cheese with Seared Pepper Salad is a real refreshing way to shake up your everyday greens.  It’s got a wonderful blend of ingredients that make every bite explode with flavor.  This recipe, in particular, was voted as one of New York’s top twenty must have dishes a few years ago.  That alone sparked my interest in preparing this for myself and when I tried it, I knew I had to film it.

Also, be sure to check out my Fresh Veggies with Ricotta, Mint and Lime, my Oriental Salad and my Curry Chicken Salad recipe!

Dill Havarti Seared Pepper Salad Ingredients:

8 oz Dill Havarti (any Substitution)
12 Lunch Box Bell Peppers, halved and seared
1/2 cup Cherry Tomatoes, halves
1/2 Red Onion, sliced
1/2 cup Black Olives, halves
1/2 cup Green Olives, halves
2 tbsp Capers
2 tsp Fresh Mint, chopped
2 tbsp Fresh Parsley, chopped
1/4 cup Olive Oil (2 tbsp for Dressing 2 tbsp for Searing)
1 tbsp Balsamic Vinegar
Salt and Pepper to taste

Dry Bread for Serving

Follow the instructions in my Seared Pepper Salad video tutorial.

Five Onion French Onion Soup

The Best French Onion Soup!

This French Onion Soup recipe has Five Different Onions that make the flavor truly unique.  Recipes use different onions for different desired effects.  Specific colors, for example, derive a bitter or sweet taste and some more bold than others.  Generally, the desired onion, represents the flavor you what to be hitting to balance out the other ingredients.  So, by combining all of the above, I’m taking this French Onion Soup to a whole new level.

The French Onion Soup Secret

Caramelizing the Onions is where most of the magic happens when you’re making French Onion Soup.  So it’s very Critical that you take this seriously.  Don’t saute only, to save time, because it won’t turn out the same.  Spend a good 20 to 30 minutes to really develop the flavor you would expect from any restaurant that serves a good French Onion Soup.  Also, when it comes to the broth, don’t be to picky with it.  I mean, it should taste good but I’ve made this soup dozens of times just using Beef Bouillon.  I have found that Knorr makes one of the better, cheaper bouillon’s out there because it’s smooth and it isn’t too salty.

Another thing you want to be careful with is the wine.  Adding to much will kill this soup off in seconds.  The wine takes the soup to a whole new level but use it sparingly.    If you follow this advice, you’ll treat your pallet to a little piece of heaven.

French Onion Soup Ingredients:

1/2 sliced White Onion
1/2 sliced Red Onion
1/2 sliced Yellow Onion
1/2 sliced Sweet Onion
1 bunch chopped Green Onion
1 cube Butter
1 tbsp Sugar
1 1/2 qt Beef Broth or Stock (Bouillon is fine)
2 bay leaves
1 tbsp Thyme
1/3 cup Red Wine (you can substitute apple cider)
1 chopped Garlic Clove
Graded Swiss Gruyere
Texas Garlic Toast for soup Bowl Crouton

Heat the Beef Broth in a Soup Pan and add the Bay Leaves, Thyme and Red Wine.  In a Skillet, saute the Onions in the melted butter and add the sugar for caramelizing, approximately 20 minutes.  Then add the Onions to the broth and Simmer for another 10 to 20 minutes. Place the Texas Garlic Toast in the oven at 425 degrees at bake until the bread is crispy and toasted through and through like Croutons.  Grade the Swiss Gruyere and remove Bay leaves from the French Onion Soup.  Add one Crouton to a bowl and Ladle the soup over the bread, then add the Gruyere over the top. Place the French Onion Soup in the oven, under a high broil, for just a few minutes, until the cheese melts and bubbles with a nice golden brown tint, then serve.