Mickies Recipes
MICKIES
My mother spoke of having bonfires when she was young, growing up on Long Island. The kids would throw potatoes into the fire. She said they would be burned and hard on the outside with light fluffy potatoes on the inside. When cooked this way, the outside is very crisp and crunchy, and the inside nice and fluffy. We throw a bunch of potatoes into the oven of the wood cook stove many, many nights during the winter months. We frequently put them in the gas stove, in warmer months, when cooking a roast, or other oven dinner. But somehow, "mickies" are not the same unless cooked in our Home Comfort! We always think of Mother when we have mickies.
Provided by Sweetiebarbara
Categories Potato
Time 1h1m
Yield 4 Mickies, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pierce (need I say well scrubbed!) potatoes with a fork, to avoid any exploding spuds!
- Place (naked potatoes) in oven without foil or any type of covering.
- Bake at 400°F to 500°F for an hour, or until outside is crisp and hard.
- Slit, press open, and serve with butter, salt, and sour cream.
- The skin is the best part!
Nutrition Facts : Calories 223.3, Fat 6.5, SaturatedFat 4, Cholesterol 15.3, Sodium 84.9, Carbohydrate 37.7, Fiber 4.7, Sugar 1.7, Protein 4.7
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
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