Drunken Potatoes Recipes Recipes Recipe For Hand

FRENCH CHICKEN IN A POT WITH DRUNKEN JUS AND MASHED CAMEMBERT POTATOES

Steps:

• Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
• Preheat the oven to 275 degrees F.
• Heat a large Dutch oven over medium to medium-high heat.
• Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
• Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
• About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
• Place the chicken on a carving board and cover with foil.
• In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
• Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
• Carve the chicken and serve with pan juices, potatoes, and beans.

DRUNKEN POTATOES

Steps:

• Peel and slice the potatoes thinly.
• Preheat the oven to 375 degrees.
• Put the potato slices in a pie plate you've sprayed with cooking spray (or greased).
• Overlap the slices.
• Pour the vermouth over the potatoes.
• Sprinkle with salt and pepper.
• Dot with butter.
• Bake them, uncovered, for 30 to 40 minutes or until they are tender.

DRUNKEN SWEET POTATO CASSEROLE

Steps:

• Boil the potatoes until done.
• Skin and mash potatoes while still warm. Add butter and salt to taste. Add milk until the consistency is like creamy mashed potatoes.
• Put potatoes in a 2 quart casserole dish. Scoop a hollow in the center of the potatoes and create a rim of potatoes around the edge of the pan. Set aside.
• In a double boiler, cook 1/4 lb butter, brown sugar, egg, and bourbon, stirring constantly, until thickened (1/2-3/4 hour--in my experience it never really thickens).
• Poor this syrup into the center hollow of the casserole and over the whole top.
• Line the edges of the casserole with the mini marshmallows.
• Bake at 350F for 45 minutes or until the sauce is a very dark brown.

DRUNKEN WINTER STEW

Steps:

• Bring potatoes, onions, and water to a boil, lower heat to simmer.
• Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.
• Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.

DRUNKEN STUFFED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. Add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more.
• Arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. Place butter cubes into each sweet potato.
• Mix rum, pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. Stuff sweet potatoes with rum mixture and apples.
• Bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.