Tilapia stuffed with lobster and breadcrumbs
Salty fingerling potatoes*
What, you don't wear a superhero costume when you cook?
Salty Fingerling Potatoes
Chez Carnes, we have a high tolerance for salty food. If you don't, these potatoes will probably be a bit much for you. You could probably increase the water or decrease the salt. Regardless, these potatoes are irresistible, even without butter. This is Alton Brown's technique.
1 1/4 lb. kosher salt (Morton is saltier than Diamond)
2 qts. water
2 lbs. fingerling potatoes, cleaned (I think small red potatoes would be great, too)
Put all ingredients in a pot and bring to a boil. Cook until tender when poked with a fork, about 20-25 minutes. Immediately remove from water and place on drying rack. The excess salt will crystallize and look like frost on the potatoes. You can toss with butter, cheese, chives, pepper, etc., but they are delicious plain - very buttery tasting with salty, earthy skins.
My boys and I love fruit. I was counting just for fun tonight and realized that just today they've had strawberries, bananas, grapes, mango, and blueberries throughout the day. When I took out some frozen mango chunks so we could make this dessert, they started eating them right out of the bag, despite how cold they were. When I finally closed the bag, Ben said, "Mommy, that's my favorite, favorite food."
This recipe is based on one from http://www.epicurious.com/.
1-2 cups mango chunks
2 T. sugar
2 T. lime juice
1/2 cup cream or milk or yogurt
1 1/2 cup blueberries
Blend mango chunks, sugar, lime juice, and pinch of salt until smooth. Add enough cream, etc., to create a pourable consistency. Pour mango mixture into bowl and mix in blueberries. Pour into 4-6 small glasses. Chill for half an hour and garnish with blueberreies and lime zest before serving.