Best 2 Beer Brined Potato Salad With Sunflower Seed Chimichurri Recipes

Beer-Brined Potato Salad with Sunflower-Seed Chimichurri Recipe - (4.5/5) image

Provided by ltrodrigu

Number Of Ingredients 19

For the Potatoes:
1/4 cup kosher salt for brining, plus more for boiling and roasting
3 pounds blue potatoes, such as Adirondack Blue or Purple Peruvian
16 ounces saison-style beer
1/2 teaspoon whole cloves
3 cloves garlic, smashed
1 sachet black tea
1 sprig rosemary
3 small red onions, quartered
3 tablespoons olive oil
For the Chimichurri:
1 1/2 cups chopped cilantro
3/4 cup toasted sunflower seeds
1/2 cup olive oil
6 scallions, chopped
2 cloves garlic, minced
Juice of 2 limes (about 4 tablespoons)
1 small Serrano chili, seeded and minced
Kosher salt

Steps:

In a large bowl, prepare an ice-water bath. Bring a large pot of salted water to a boil. Blanch potatoes until tender, about 5 minutes. Immediately transfer potatoes to ice water to halt cooking. Meanwhile, combine beer, ¼ cup kosher salt, cloves, garlic, black tea sachet and rosemary in a medium. Bring to a boil over high heat. Turn off heat, discard tea bag and let brine cool to room temperature. Transfer potatoes and brine to a large Ziploc bag. Seal bag and let sit at least 1 hour and up to overnight in the refrigerator, turning bag occasionally to coat potatoes. Meanwhile, Make Chimichurri: Combine all ingredients in a medium bowl and mix well. Once potatoes have brined, set broiler to high. Remove potatoes from brine, pat dry and transfer along with onions to a rimmed baking sheet. Discard brine and its contents. Toss vegetables with oil and salt. Broil until golden and caramelized, 15-20 minutes. To serve, transfer roasted vegetables to a serving dish and spoon some chimichurri on top. Serve remaining chimichurri on the side.

SAUSAGE POTATO EGG BAKE Recipe - (4.3/5) image

Provided by Nana_CAM

Number Of Ingredients 11

1 lb smoked spicy sausage (andouille, chorizo,turkey or kielbasa), cut into 3/8-inch slices.
1 large onion, chopped (3/4 cup)
1 medium red bell pepper, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, finely chopped
1 bag (20 oz) refrigerated home-style potato slices
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups shredded sharp Cheddar cheese (12 oz.)
12 eggs
3/4 cup milk

Steps:

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally, until sausage begins to brown; drain if necessary. Add onion; cook 2 to 3 minutes or until slightly softened. Add both bell peppers; cook and stir 1 minute. Add garlic; cook and stir 30 seconds or until softened. 2. Spread half of potatoes in bottom of baking dish. Sprinkle with 1/4 teaspoon each of the salt and pepper. Layer with half of sausage mixture and half of cheese. Repeat layers. 3. In large bowl, beat eggs and milk with wire whisk. Pour over layers in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours. 4. Heat oven to 350 degrees F. Loosely cover baking dish with sheet of nonstick foil or regular foil sprayed with cooking spray (nonstick or sprayed side down). Bake 1 hour 30 minutes to 1 hour 40 minutes or until set and potatoes are tender when pierced with a fork. Remove from oven; let stand 5 minutes before cutting.