Tag: side dish
Smoked Onion and Garlic Mashed Potatoes
Smoked Onion and Garlic Mashed Potatoes
This is a great mashed potato recipe utilizing smoked onions and garlic. I recommend having the smoked garlic and onions on hand instead of firing up the smoker just for them.
Equipment
- Electric Smoker
- potato masher or ricer
Ingredients
- 3 cups potatoes peeled and cubed
- 4 tbsp butter
- 1 head smoked garlic peeled and chopped
- 1/2 smoked onion finely chopped
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- Smoke your onions and garlic at 225 degrees for 2 hours.
- Bring a pot of salted water and potatoes to a boil. Simmer for 10 minutes until cooked all the way through. Drain and set aside.
- Melt 2 tbsp of butter in a pot over medium high heat. Sauté the smoked onions and garlic for 5 minutes.
- Turn the heat to medium. Add in the potatoes and heavy cream. Mash until the lumps are broken up. Season with salt and white pepper. Cook for 3 minutes.
Bourbon Soaked Smoked Gouda Smoked Mac n Cheese
Bourbon Soaked Smoked Gouda Smoked Mac n Cheese
I’ve had a lot of versions of smoked mac n cheese, but none of them are even close to being this good (thanks drugs for all the great ideas that you give me). I made a basic cream sauce that had sautéed onions and smoked garlic in it. For the cheese, I found some bourbon soaked smoked gouda at the grocery store. I felt that this was the appropriate cheese to dominate the macaroni world. Once the cheese melts in the cream sauce, stir in the macaroni. Add the mac n cheese to a greased aluminum foil pan. Top it with more of the gouda. Throw it in the smoker for an hour until the top is bubbly and crusty. Wrap it in foil and continue to smoke it for another hour. Let it rest for 30 minutes before serving.
Equipment
- Electric Smoker
- 9”x13” aluminum foil pan
Ingredients
- 16 oz macaroni or your favorite pasta shape; cooked
- 4 tbsp butter
- 1 head smoked garlic cloves chopped
- 1/4 cup white onion finely chopped
- 4 tbsp flour
- 1 pint heavy cream
- 2 tsp salt
- 1/2 tsp white pepper
- 16 oz bourbon soaked smoked gouda grated
Instructions
- Melt the butter over medium high heat in a large sauce pan. Sauté the garlic and onions for 5 minutes.
- Turn the heat down to medium low. Whisk in the flour. Cook for 3-4 minutes.
- Pour in the heavy cream. Season with salt and white pepper. Whisk continuously for about 5 minutes until the sauce starts to thicken.
- Add in half of the grated cheese.
- Stir until the cheese has melted. Turn off the heat.
- Stir in the macaroni, making sure that it is evenly coated in the cheese sauce.
- Add the macaroni to a well greased 9”x13” aluminum foil pan.
- Top the macaroni with the rest of the cheese.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Or you can put it in the smoker the last 2 hours of smoking a pork butt. It will only take an hour for the macaroni to brown on top. Wrap the pan in aluminum foil and place back in the smoker for another hour.
Boereboontjies (Mashed Green Beans)
Boereboontjies (Mashed Green Beans)
Mashed green beans are a great South African side dish to go with any meat. They are not purely mashed green beans, but are cut with potatoes. You get this great combination of green vegetables and starch that really makes sense once you try it. Add lots of cracked black pepper to give it a bite.
Servings: 4
Equipment
- potato masher
Ingredients
- 1 lb green beans washed and trimmed, cut into 2” pieces
- 1/2 medium white onion diced
- 2 medium potatoes peeled and cubed
- 4 tbsp butter
- cracked black pepper
Instructions
- Bring a pot of salted water to a boil. Add in the green beans and onions. Boil for 5 minutes.
- Add in the potatoes. Boil for 10 minutes until tender.
- Turn off the heat. Drain the water. Add in the butter. Mash the green beans and potatoes with a masher until fairly smooth. Lumps are a good thing.
- Add in lots of cracked black pepper.
