Ingredients: 2 large Idaho Russet potatoes, peeled and thinly sliced 1/2 stick unsalted butter Salt and Pepper 1/4 cup freshly grated Parmesan Cheese 2 tbs. Chives, chopped 1 tbsp. parsley, chopped Directions: Preheat your oven to 450 degrees. You’ll need a 9-inch cast iron pan or saute pan that has an ovenproof handle. Melt
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Ingredients: 4 large baking potatoes, peeled and quartered 1 teaspoon butter, divided 1/4 cup milk, or as needed salt and pepper to taste 3/4 pound beef sausages 1/4 cup diced onion 1/2 (.75 ounce) packet dry brown gravy mix 1/2 cup water, or as needed Directions:  Preheat the oven to 350 degrees F (175 degrees
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Simple, take your loin, for beef use Reggae rub or Rajun rub, for pork or venison use Radical rub or Rowdy rub. Just use about 2 teaspoons per pound and rub the meat well. (marinate as long as possible). Place on a rack in a pan, and roast at 375f until the proper internal temperature is almost met.
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Take one peeled potato per person, slice it in half, then slice the halves 4 or 5 times and toss them into a cast iron skillet. Fry in olive oil for ten minutes,(stir occasionally), then carefully add 3/4C of broth, (I use beef or chicken) while stirring, and add a tablespoon of Rajun Rub and
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For four: Wash, peel, and cut into several pieces, 4 potatoes Peel at least two cloves of good, fresh garlic for each potato. Leave them whole. Put the potatoes and garlic in the boiling water at the same time. This cooks the garlic and helps flavor the potatoes at the same time. Boil gently until
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