Simple Wicked Good Potatoes

So what if this dish has spent many a night as part of a buffet line. It's wicked good, and very easy to make.

Boil, for 20 minutes:
One Pound Fingerling Potatoes

Drain potatoes, and allow to cool slightly.
Sliced potatoes into 1/2 inch slices.
Set aside.

In a hot pan, add:
2 Tablespoons Butter
2 Cloves Garlic, chopped

Once butter and garlic begin to brown remove from heat.
Stir in:
Sliced Potatoes
1/4 Cup Italian Parsley, chopped
2 Pinches Salt

Spicy Lemon Sherbet

Simmer, over medium-low heat, for 10 minutes:

¾ Cup Heavy Cream

¾ Cup Milk (at least 1% fat)

1 Serrano Pepper, seeds removed

1/4 Cup Fresh Mint, chopped

Strain.

Use the back of a spoon to press out extra liquid.

Discard solids.

Whisk in:

1 ½ Cups Fresh Squeezed Lemon Juice

1 ¾ Cups Sugar

Allow mix to cool.

Use in ice cream maker, according to machine’s direction.

Serves 5

Heirloom Tomato and Onion Salad

I feel bad for the tomato & onion salad: Watery, crappy tomatoes. Overwhelming sharp onion flavor. Relegated to mediocre steak houses and South Florida old-folks homes.

It's time to bring the tomato and onion salad back. But better. Much better.

Mix:
2 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1/8 Cup Italian Parsley, chopped
1/8 Cup Basil, chopped
Pinches of salt & pepper


Add:
One Pound Ripe Tomatoes, cut into large chunks
1/2 Small Red Onion, diced

Mix gently.
Let sit at room temperature for up to one hour, or refrigerate for up to 8 hours.

Spoon into serving dish.
Discard excess dressing.

*I recommend using heirloom tomatoes for this. They were grown for flavor, not for ease of transportation. If possible, try to get tomatoes from your garden, a friend's garden, or the farmers' market. Don't, under any circumstance, use shitty tomatoes.