One of the highlights of the 3-day potato immersion, was a cooking exhibition by Chef Sandy Daza -- TV chef, owner of Wooden Spoon Filipino Cuisine, and son of the legendary Nora Daza. And since I'm a fan of FoodPrints, one of Chef Sandy's shows on Lifestyle Network, I was more than happy and excited to see him cook up-close and in person.
These recipes Chef Sandy specially concocted for the US Potato Safari are actually pretty easy to make, replicate and tweak to make it your own. So today, I want to share with you these 3 recipes in hopes that you cook one, two, or all of them. 'Cause really, they're good and will be a great addition to your arsenal of recipes as a home-cook.
Also, these recipes all made use of frozen potatoes -- hashbrowns, crisps and wedges (different brands but with the US Potato Board logo). Of course, you're free to use local potatoes. But as part of USPB's marketing initiative, Chef Sandy wanted to showcase how the frozen potatoes can be used some other way. 'Cause hey, frozen potatoes don't just taste good when fried. They can also be incorporated in dishes in more creative ways.
Mixed Sausages and Crispy US Potatoes
This Mixed Sausages and Crispy US Potatoes dish is perfect for breakfast or as part of your all-day merienda recipe collection. It's also simple and very easy to make, that you can successfully churn out this yumminess even if you have no confidence in your cooking. Yup, even those who only know how to fry eggs and hotdogs can easily whip this up! d(｡ゝд･)
- 2 pcs Bratwurst sausages, sliced
- 2 pcs Hungarian sausages, sliced
- 3 pcs US Hashbrowns
- 1 cup onions, sliced
- 1/2 cup flour
- 1/2 cup cornstarch
- cooking oil
- salt and pepper
- Combine the flour and cornstarch and season with salt and pepper. Mix well and set aside.
- In a wok or pan, sauté the sausages until toasted. Add in the onions and continue sautéing until the onions are wilted. Set aside.
- Flatten the US Hashbrowns with the back of a large spoon, before coating each one in the flour mixture.
- Deep fry the flour mixture-coated US Hashbrowns in hot oil until golden brown.
- Serve the US Hashbrowns with the sautéed sausages and onions. Enjoy!
US Potato Baked Seafood
If you love seafood, potatoes and cheese, then this is a must-cook dish! Hearty, tasty and just oozing with comfort food goodness -- this is how I'd describe this American-Italian inspired baked dish. It's pretty easy to make too. As long as you know how to assemble the ingredients and how to use an oven, you're good to go!
- 1/2 kilo cream dory
- 200g small shrimps, peeled and cleaned
- 200g squid, cleaned, peeled and cut into rings
- 3 tbsp calamansi
- 3 tbsp liquid seasoning
- 1/2 cup olive oil
- 1/2 cup red pepper, sliced
- 1/2 cup onions, diced
- 1 1/2 cup tomato sauce
- 2 tbsp capers
- 1/2 cup parmesan cheese
- 1 cup quickmelt cheese, grated
- 3 cups US Natural Crisp
- salt and pepper
- Sauté bell peppers and onions in olive oil until wilted, then add in the tomato sauce to cook it. Set aside.
- Mix liquid seasoning and calamansi juice, and pour over the fish, shrimps and squid to marinate. Meanwhile, pre-heat oven to 350F degrees.
- In a baking dish, place 2 layers of US Natural Crisp all over. Pour 1/4 of the tomato sauce over the potatoes.
- Lay the fish over the sauce, and add the squid and shrimps on top and spread all over.
- Pour the rest of the sauce over the seafood mixture, then top with capers.
- Spread the grated quick melt cheese and sprinkle parmesan cheese all over the dish.
- Bake at 350F for about 30 minutes.
- Serve when done. Enjoy!
US Potato Beef Caldereta
This last dish is a modern and heartier take on the Pinoy favorite beef stew. I personally love enjoying slow-cooked dishes, but dread having to make them. However, if you want to impress your family and friends, try making this dish. Paired with hot steamed rice, this beef stew dish will surely wow and leave a lasting impression.
- 1 kilo beef shank or "kenchi", cubed
- 2 cups US Wedges, cut into large cubes
- 3/4 cup red bell pepper, cut into strips
- 3/4 cup green bell pepper, cut into strips
- 3 tbsp garlic, chopped
- 3/4 cup onions, chopped
- 1 tsp pepper corns
- 2 tbsp soy sauce
- 1/2 tbsp tomato paste
- 3/4 cup tomato sauce
- 2 cups beef broth
- 2 tbsp liver spread
- 2 tbsp sugar
- 3 tbsp fish sauce
- 1/2 cup cream
- 1/4 cup parmesan cheese
- 1 cup olives
- 1 pc bay leaf
- cooking oil
- Sauté garlic and onions in oil, and add the beef shank and sauté until brown.
- Add in the soy sauce, tomato paste and tomato sauce. Cook mixture for about 3 minutes.
- Add the beef broth and bay leaf, and cover pan to simmer for at least 2 hours or until beef is very tender.
- When done, remove the cover and add in the liver spread. Season with fish sauce and add sugar to neutralize the acidity, if desired. Simmer uncovered until sauce reduces and flavor becomes more intense.
- Put the bell peppers and the US Wedges, and simmer for another 5 minutes.
- Add in the cream and parmesan cheese, and mix well. Lastly, add in the olives.
- Serve with piping hot rice, and enjoy!
Hope you guys will give these recipes a try. I've actually made them myself, and they surely made my parents proud! Anyhow, like any other recipes, feel free to tweak them and recreate them as your own. This way, you'll get to explore more flavors and maybe come up with an unexpectedly successful new combination. Even Chef Sandy highly encourages it! ヽ(。ゝω・)ノ☆