Idaho Potato And Smoked Corn Stew Recipes
IDAHO POTATO AND SMOKED CORN STEW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Heat the oil in a large skillet and saute onion until it begins to turn translucent. Remove from heat and stir in liquid smoke. Toss corn in mixture to coat and then transfer to a baking sheet. Roast for a few minutes until golden brown, then remove and set aside. Bring stock to a boil in a large pot and add potatoes. Reduce heat to medium and cook until fork tender. The potatoes will absorb some of the liquid. Stir in onion and corn mixture and season with salt and pepper, to taste. Let simmer until stew like consistency. Garnish with scallions.
SWEET MILK AND CORN DRINK: ATOLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 15m
Yield 4 (6-ounce) servings
Number Of Ingredients 7
Steps:
- Add corn, milk, sugar, brown sugar, cinnamon, and salt to a blender and puree until smooth. Heat in saucepan until warm. Serve in mugs with cinnamon sticks.
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- Turn on the sauté function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the sauté setting.
- Add in the broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top).
- Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot.
IRISH STEW | IDAHO POTATO COMMISSION
Preheat the oven to 350° F. On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper.
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- On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper. Top with 6 sprigs of fresh thyme or 3/4 teaspoon of dry thyme. Place the blade steaks or chops on top of the vegetables. Top the meat with the remaining potatoes, onions and carrots. Season well with more salt and pepper. Top with remaining dry thyme.
- Cover the stew with the beef broth and enough cold water to barely cover the top layer of vegetables in the pot. Place the lid on the pot and cook for 2 1/2 hours until the meat and potatoes are fork tender.
- To serve, remove the meat, potatoes, and vegetables from the pot. Discard the thyme stalks if using fresh thyme.
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IDAHO POTATO AND SMOKED CORN STEW
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