Serves 4-6

Herb and Bleu Cheese Smashed Potatoes

Ingredients

• 4-5 large russet potatoes
• ¼ cup milk or cream
• 3 tablespoons butter
• Salt and pepper
• Handful of fresh arugula
• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh chopped chives
• ¼ cup bleu cheese crumbles

Procedure

1. Scrub and rough dice potatoes and put in a medium pot. Cover with cold water and season with salt. Bring to a boil, then reduce heat to medium and cook until soft when pierced with a fork or knife.
2. Meanwhile, warm milk or cream in a small saucepot over low heat.
3. Drain the potatoes. Return to the pot, off of the heat. Add milk, butter, arugula and herbs and mix well. Fold in the cheese.
4. Then season to taste with salt and pepper.

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Freah rosemary rubbed chicken breast seared in olive oil and served over ebony and ivory rice with champagne poached pears and champage agave nutmeg reduction

We prepared king crab legs, filet of beef tenderloin slathered in herb butter, scalloped corn, beef jerky potato salad and a fresh Compari tomato and English cucumber salad for dinner. For appetizers, we made BLT bites (bacon stuffed cherry tomatoes), fresh tomato salsa, and cold smoked salmon pinwheels that were a big hit!

Here’s a couple pics we’d like to share:

These filets were completely covered in a fresh herb butter before getting thrown on the fire.

Filet of beef tenderloin

It seems the crowd already grabbed the big leg pieces, but they missed the sweetest part of the King Crab, the shoulder portion!

King Crab legs

Here’s what people look like when they’re stuffing themselves full of tenderloin, crab and lots of other great stuff.

First table

Second table

Third table

The most important part of cooking is tasting your food.

Brandon's taste test

Robert had a little taste test of his own.

Robert's taste test

We had a great time preparing all this delicious food. If you would like to have a party at your house, or anywhere you can provide us with a kitchen, Friend that Cooks would love to cook up some fantastic fare for you and your friends! We provide service in the Wichita and Kansas City metropolitan areas.

Boil potato pieces until fork tender. Strain and remove from pan. Place pan over medium-low heat and melt butter in the pan. Add cream, garlic and green onion whites. Increase heat to medium and bring to a simmer. Simmer for 2 minutes, then reduce heat to low. Add potatoes, salt, pepper, cheese and onion greens. Stir with a spoon to mix all ingredients. Do not mash.

As with all recipes, check your potatoes for salt. You should be able to taste the salt without it being overwhelming. Potatoes require a lot of salt, and the salt will bring out the rest of the flavors of the dish.

Combine all dry ingredients in a mixing bowl. Add lemon juice and vinegar. Mix well. Whisk in olive oil slowly until fully combined. Whisk in water slowly until fully combined.

Taste the vinaigrette for vinegar and salt content. Different vinegars have varying strengths. You may need to add more vinegar or salt.

Refrigerate until ready to use.