Yet another guest post coming to us from Steve and Adam! I actually was able to eat this one, and can tell you the deliciousness is off any chart I’ve ever seen, especially pie charts.
This really blew me away, I went to hang out with Steve and Adam and they were in the midst of cooking with all the food they had to use before it went bad. Initially there were talks of something like a meatloaf with mint cranberry sauce, and somehow it evolved into shepard’s pie.
The twice baked potatoes were amazing, the sour cream kept it from being too potatoey and the beef added that layer of savory the dish needed, and then the mint and parsley sneak up on your taste buds! The asparagus was perfectly done also, with a butter caramelized exterior that yielded a bite of tender crisp inside!
FROM: STEVEN PERKINS AND ADAM LATZ
- 2lbs Ground Beef
- 1/4 Red Onion Thinly Sliced
- 1 Shallot Chopped
- 2 Cloves Garlic Minced
- 2 Baby Bell Peppers Minced
- 1/2 Cup Mint
- 1/2 Cup Parsley
- 3/4 – 1 Cup sour Cream
- 3 Green Onions Chopped
- 2 – 3 Cups Monterey Jack Cheese
- 1 lb Russet Potatoes Halved Length Wise
- 1 & 1/2 Tbsp Butter
- 1/4 – 1/3 cup Milk
- 1 – 2 Tbsp Garlic Salt
- 1 – 2 Tbsp Pepper
- 1 lb Asparagus (Cut off the bottom 2 inches or so, it won’t cook and will stay tough)
- 2 Tbsp Butter
- 1 – 2 Tsp Salt
- 1 – 2 Tsp Pepper
- *Optional* 1 – 2 Tsp Lemon Juice
- Rinse your potatoes
- Put however many potatoes you can fit in your largest pot and cover them with water
- Place on a burner at high heat and add about 1 tbsp of salt to help it come to a boil and flavor the potatoes
- Mix together the ground beef and all the chopped vegetables
- While the taters come to a boil, heat up a large pan to medium high heat
- Add the ground beef vegetable mixture to the pan (be sure not to over work the meat when you’re combining the veggies)
- Cook for 3 to 4 minutes then break it up with a wooden spoon and continue doing so until all the meat is browned the veggies are translucent
- Drain the Meat and set aside, allow it to come to room temperature
- Once your potatoes are at a full rolling boil, pull one out and see if the center yields to a fork. If it does you can pull out the taters
- Preheat your oven to 375
- Place all your boiled potatoes on baking sheets and grab a spoon!
- Using the spoon, scrape out the centers of all the potatoes and remember to keep the potato you scrape out in another bowl!
- Drain the water from the potato pot and bring it to medium heat
- Add 1 & 1/2 Tbsp butter to the pot, once melted add the potato scrapings
- Stir together and add the milk
- Combine until fluffy, some bigger chunks are fine, these are homemade aren’t they?
- Now’s where it gets crazy, add the potatoes to the ground beef veggie mixture
- THEN add about 1 Cup of Monterey Jack Cheese to the mixture
- THEN add the sour cream to the mixture
- Stir until evenly combined
- Using your hands, add the filling to the emptied potato skins, and don’t be cheap, fill them above the brim! (don’t actually go all the way to the skin when scraping the potatoes, they’ll lose their firmness)
- Top those delicious looking potatoes with even more cheese, until each one is evenly covered
- Put those delicious taters into the oven for about 10 minutes, until the cheese is golden brown!
- Heat a medium sized pan to medium high heat
- add 2 Tbsp Butter
- When butter is melted add Asparagus
- hit with a little salt and pepper
- Lower heat to medium
- Cook 4 – 5 minuets per side, until the Asparagus begins to caramelize
So that’s the dish, and I hope you all love it. If you would like to submit a recipe, be sure to forward it to email@example.com. All submissions will be carefully reviewed and one’s with pictures take first priority.
Thanks so much for reading, and as always, be sure to let us know what you think! (with comments, below. . . you know you want to!)