Cooking Recipes

Cowboys Butter-Bathed Potatoes
Potatoes:

• 3 pounds Yukon gold potatoes (about 12 medium), cut into 2-inch pieces

• 3 tablespoons extra-virgin olive oil

• Kosher salt

Cowboy Butter:

• 1 small shallot, roughly chopped

• 4 cloves garlic, smashed

• 8 to 10 sage leaves

• 1 tablespoon thyme leaves

• 1 tablespoon rosemary leav

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powde

• 1/2 teaspoon chili powde

• 1/4 teaspoon cayenne pepper

• Kosher salt and freshly ground black pepper

• 2 sticks (1 cup) unsalted butter, cut into chunks and softened

1. For the potatoes: Preheat the oven to 350 degrees F.

2. Toss the potatoes with the olive oil and 1 tablespoon salt in a Dutch oven or 12-inch cast-iron skillet with a lid. Cover with the lid and roast until tender, 40 to 45 minutes.

3. Meanwhile, for the cowboy butter: Combine the shallot, garlic, sage, thyme, rosemary, paprika, garlic powder, onion powder, chili powder, cayenne and 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a food processor. Process until the mixture forms a chunky paste, about 10 seconds. Spread the butter chunks evenly across the food processor, so that it will blend evenly. Pulse until the butter is fully incorporated, about 30 seconds. Scrape the butter onto parchment paper or plastic wrap, then roll it into a cylinder and wrap it tightly. Refrigerator until you are ready to use it (this can be done up to a day ahead).

4. Transfer the pan with the potatoes to a stovetop burner and heat over medium-high heat. Unwrap the cowboy butter and slice it into 1-inch-thick slices. Place the butter slices on top of the potatoes and let them melt into the hot potatoes. Once the butter mostly melts, use a metal spatula to toss th potatoes every few minutes until they are golden brown all over, about 10 minutes. Stirring too often will break up the potatoes and prevent browning. Let cool for about 10 minutes before serving.

Three-Bread Stuffing

• 1/2 loaf sourdough bread

• 1/2 loaf rye bread

• 4 tablespoons unsalted butter plus more for greasing

• 1 cup frozen chopped onions

• 3 stalks of celery, chopped

• 2 medium carrots, chopped

• Kosher salt and freshly ground black pepper

• 1 (14-ounce) bag cornbread stuffing

• 2 cups chicken broth

• 1 cup turkey gravy

• 2 large eggs, beaten

• 1 tablespoon poultry seasoning

• 1/2 cup grated Parmesan

1. Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).

2. In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let it cool a bit.

3. Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.

4. Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems too dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.