Sweet Potato Time Again!

Don't forget to eat your Sweet Potatoes all year long, they are so good for you and yummmmmmy!


Sweet Tater 'Tash
(my Asian-inspired Sweet Potato Succotash)

1 large fresh Sweet Potato, peeled and cubed (1/2 inch cubes)
1/2 cup Shelled Edamame, fresh or frozen (defrosted if frozen)
1/2 cup fresh or frozen Sweet Corn
2 tablespoons olive oil
1 tablespoon Sesame oil
2 - 3 tablespoons Soy Sauce
1/2 teaspoon Red Pepper Flakes (or more if you like it spicier!)
1 tablespoon chopped cilantro, plus some leaves to garnish

Heat olive oil in skillet on medium high heat. Add sweet potato and sauté until golden brown. Add sesame oil and edamame. Sauté another 2 minutes and then add the corn. When the pan is starting to get too dry and have brown bits stick and then add 2 tablespoons soy sauce. Toss to coat everything and let the soy sauce evaporate. Add a little more if necessary. Sprinkle in the red pepper flakes and chopped cilantro and toss. Remove from heat. Garnish with fresh cilantro leaves. Great with seared Mahi!

Arizona Finds No. 1

Liberty Market in downtown Gilbert
libertymarket.com

It all appears to be farm fresh and simple.
Some of the fare:
Eggs, Pancakes, Wood-fired pizzas. Pressed Sandwiches. Burgers. Salads. Beer and wine.
And outrageously delicious cinnamon buns!

Its a walk up order and a find-your-own-seat system, BUT at busy times, like Sundays mornings the owners greet you, give you a number and find you a table which is ready before you even reach the front of the line!
They make you feel welcome and important!

(And as a side note, check out the bathrooms...mood music and decor is unique to each stall!.... It's the details!)

BFD

Buffalo Fire Department

Burgers, Fries and Drinks

Chef Shafer opened this burger joint across the street from The Depot. The burgers are great. The wine list is great. And there's plenty of beers to choose from.  I do prefer a beer with my burger, but its nice to have lots of nice wine options too. I am partial to the burger made with Chef's famous Thai BBQ sauce -- one of my favorite things over at The Depot.

Tim and I went recently to BFD and decided to go all out with fat and calories: I had the Macaroni & Cheese Burger Stack, with a side of fries. Tim had the BFD Burger wth Buffalo (fried) Chicken, Bleu Cheese and Fried Onions, also with a side of fries. Now Tim can certainly afford the calories, but me? Ha.

So you wanna know what this mac & cheese burger is all about? Its a fried patty made with mac & cheese --think a big scoop of mac & cheese coated in panko bread crumbs and deep fried. Put a thick juicy Angus burger on top, some ranch dressing and there you have what i ate. Yes, I ate that. And it was gooood.

Tim's burger with fried chicken on top was equally good. Check out the pics below for proof of our pigishness!

Buffalo Fire Department

1261 Cabrillo Avenue

Torrance, CA 90501

310 320 2332

buffalofiredepartment.com

 

Sweet Potato Jalepeno Poppers

1 large sweet potato, baked, cooled, peeled and mashed
3 ounces cream cheese, cold and cut into 1/4 inch chunks
1-2 jalepeno peppers, seeded and cut into 1/4 inch pieces
1 cup panko breadcrumbs
1/4 cup sweetened shredded coconut
1 egg, lighly beaten with 1 tablespoon cold water
1/2 teaspoon kosher salt
4 cups peanut or vegetable oil

Heat the oil in a medium saucepan. Line a plate with a few paper towels and set aside.
In a shallow bowl mix together the panko bread crumbs, coconut and salt. Using about 2 tablespoons of sweet potato roll it into a ball, take a chunk of cream cheese and one piece of jalepeno and stuff them in the middle of the sweet potato ball.  Dip the ball into the egg then coat in the breadcrumb mixture. Repeat until you run out of sweet potato. When oil is hot enough (test it by putting a small piece of bread in. If it sizzles, the oil is ready) using a slotted spoon gently lower 3 poppers at a time into the oil and cook until golden brown. Remove and place on the paper towel lined plate. Repeat until all poppers are cooked. Serve warm.

Rustic Sweet Potato Tarts

(makes 4 small tarts)

1 tube refrigerated crescent rolls

1 medium to large sweet potato, baked, peeled and mashed

8 ounces brie, outer white rind removed and cut into slices

2 slices precooked bacon, crumbled

2 tablespoons dried cranberries

1 teaspoon lemon juice

5 teaspoons honey, (divided)

kosher salt

Preheat oven to 375.  In a small bowl mix the mashed sweet potato with 3 teaspoons honey and 1 teaspoon lemon juice. Mix well.  On a cookie sheet press 2 crescent rolls together to form a 5 inch circle.Repeat using the remaining crescent rolls. You will have 4 circles. Leaving a 1/2 inch border spread 1/4 of the sweet potato onto each crescent circle. Layer 1/4 of the brie slices on each. Sprinkle each with 1/2 tablespoon dried cranberries and 1/4 of the crumbled bacon. Drizzle each tart with 1/2 teaspoon honey and sprinkle with a pinch of kosher salt. Fold up the edges of each tart overlapping as you go. Bake at 375 for about 15 minutes or until golden brown.