Brian’s Mashed Garlic Cauliflower & Potatoes

S n p logoServes 4 to 6
Prep time: 10-to-15 mins; cooking time: about 20 minutes
Ingredients

  • 1 cauliflower head, cleaned, roughly chopped
  • 2 ½ lbs. Russet potatoes, cleaned, cut into 1-to-2 inch cubes
  • ½ stick butter
  • 5 garlic cloves, minced
  • 4 oz heavy cream
  • ¼ cup shredded Parmesan cheese
  • Salt & Pepper to taste
  • Parsley, chopped

Directions

  1. In large pot, add cauliflower, potatoes; add enough water to cover ingredients.
  2. Boil until cauliflower, potatoes are tender (middle still firm, not mushy); drain; discard water.
  3. In large bowl, add cauliflower, potatoes, butter, garlic, cream; mix / mash to desired consistency.
  4. Mix in cheese.
  5. Season with Salt & Pepper.
  6. Garnish with parsley.

Chef Tee’s Asian Tuna Steak with Wasabi Mashed Potatoes and Broccoli

Serves 4S n p logo
Prep time: 5-to-10 minutes; Cooking time: 10 minutes
Ingredients

  • 2 tuna steaks, approx. 1” thick
  • Teriyaki sauce
  • Salt & Pepper
  • Olive oil
  • Cilantro, chopped
  • Wasabi powder
  • Instant mashed potatoes—follow cooking instructions on box then add dried wasabi powder to taste
  • Pickled ginger

Directions

  1. Heat skillet over high heat.
  2. Lightly coat tuna with teriyaki sauce and olive oil; season with Salt & Pepper.
  3. Put tuna in skillet; cook for 4 to 5 minutes
  4. Flip tuna; cook other side for 4 to 5 minutes.
  5. Plate; garnish with chopped cilantro and pickled ginger.
  6. Serve with mashed potatoes and broccoli.

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Broccoli
Ingredients

  • 1-to-2 cups of broccoli florets
  • Salt & Pepper
  • Water
  • Toasted sesame seeds

Directions

  1. Coat bottom of medium pot with water; bring to a boil.
  2. Cut stems from broccoli; discard stems; add florets to pot.
  3. Boil for about 3-to-4 minutes or until desired tenderness.
  4. Salt & Pepper to taste.
  5. Sprinkle toasted sesame seeds on top of the broccoli.

Chef Tee’s Red, White and Blue Potato Salad

Serves 4 to 6potatoes
Prep time: 10 minutes; cooking time: about 30 minutes
Ingredients

  • 1 lb. small Peruvian purple potatoes
  • 1 lb. small Red Bliss potatoes
  • 1 lb. small Yukon Gold potatoes
  • ½ -to-1 cup mayonnaise
  • 1-to-2 stalks of celery, finely diced
  • ¼ -to- ½ cup small diced white onion
  • ¼ cup whole grain Dijon mustard
  • ¼ -to- ½ cup diced green onion
  • Salt & Pepper

Directions

  1. Cut potatoes into quarters.
  2. Place potatoes in large pot of water (water level should be an inch above potatoes).
  3. Bring to a boil; boil approximately 30 minutes; prick w/knife or fork to check for doneness.
  4. Drain; put in bowl; add rest of ingredients to hot potatoes; combine (ingredients must be mixed while hot).
  5. Salt & Pepper to taste.
  6. Place in shallow dish; refrigerate for at least an hour.