Fresh Brown Stew Mullet With Olympian Yams Recipes
YAMS, HASH BROWN STYLE
Here's a different way to serve the sweet potato or yam. The recipe comes from a small cookbook(let) titled Honey Acres Beekeeper's Best Honey Cookbook!
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Peel & coarsely grate yams (should equal about 1 quart).
- Heat shortening in large skillet, then add grated yams.
- Cook, stirring occasionally, for 10 minutes.
- Add butter & pepper, & continue cooking & stirring until lightly browned.
- Drizzle with honey & stir to blend before serving.
Nutrition Facts : Calories 387, Fat 19.7, SaturatedFat 8.8, Cholesterol 24.4, Sodium 14.7, Carbohydrate 52, Fiber 6.4, Sugar 7.7, Protein 2.6
THANKSGIVING YAMS
Mother's great yams were always a hit at Thanksgiving. In America, yams are actually a type of sweet potato. Gingersnap cookies and marshmallows make this dish a real treat.
Provided by MISTY1549
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
- Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 72.5 g, Cholesterol 5.1 mg, Fat 5.4 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 184.2 mg, Sugar 34.9 g
YAMS WITH CRISPY SKINS AND BROWN-BUTTER VINAIGRETTE
Provided by Gabrielle Hamilton
Categories Mushroom Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Vinegar Root Vegetable Sweet Potato/Yam Christmas Eve Shallot Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Pierce each yam in several places with fork. Place directly on oven rack and roast until just tender, 40 to 50 minutes, depending on size of yams.
- Transfer roasted yams to work surface. Using scissors, cut off ends of each yam, then cut skin on 1 long side and peel off in 1 piece, being careful not to break warm yams. Let yams cool to room temperature. Tear or cut skins into long ribbons, about 1 inch wide.
- Cut yams crosswise into 1/2-inch thick rounds. Arrange rounds, slightly overlapping, in 13 x 9 x 2-inch glass baking dish or other ovenproof dish. Cover yams with aluminum foil to keep moist. DO AHEAD: Yams can be made up to 3 hours ahead. Let stand at room temperature. Rewarm yams in 350°F oven 15 to 20 minutes before serving.
- Melt butter in large skillet over medium heat. Cook until butter browns (milk solids will turn deep golden brown), stirring occasionally, 8 to 10 minutes. Carefully pour butter, including all brown milk solids, into small bowl.
- Blend shallot, garlic, and 1 teaspoon coarse salt in processor until smooth, occasionally scraping down sides of bowl. Add Dijon mustard, then red wine vinegar. With motor running, gradually drizzle in butter (including browned milk solids). Season vinaigrette to taste with pepper and additional salt, if desired. do ahead Vinaigrette can be made 1 hour ahead. Let stand at room temperature. Blend again 5 seconds before using.
- Pour enough vegetable oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer to side of skillet and heat oil to 350°F. Add yam skins in batches (oil will bubble up) and fry until skins are crisp and brown, stirring occasionally, about 3 minutes. Using slotted spoon, carefully transfer yam skins to paper towels to drain. Sprinkle skins with coarse salt and pepper.
- Spoon vinaigrette over potatoes. Scatter crisp skins over and serve.
SPICY BEEF, YAM AND PRUNE STEW
Categories Soup/Stew Beef Fruit Tomato Stew Wheat/Gluten-Free Prune Sweet Potato/Yam Winter Cinnamon Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes.
- Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve.
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