Patatas Bravas: My Version (or..what to do with those leftover mashed potatoes)

Patatas Bravas (fierce potatoes) is a Spanish tapas dish made with fried cubed potatoes served with a spicy tomato sauce and aioli. With smashed yukon gold potatoes leftover from a previous dinner, I made potato pancakes reminiscent of this tasty dish. My other favorite way to eat potato pancakes is with sour cream or applesauce. It's one of my favorite breakfasts!



To 2 cups of smashed potatoes, I added 1/3 cup of flour, 1 tablespoon of baking powder, a tablespoon of dried thyme, 2 eggs and some kosher salt. Stir until all ingredients are incorporated. I dropped 2 large tablespoon dollops into a medium high pan with 3 tablespoons of hot vegetable oil. After the first side browned nicely and the potatoes set, I turned and browned the other side. The potato pancakes were placed on a paper towel to drain.

For the aioli, I added to my mini food processor: 6 tablespoons of mayonnaise, 1/2 teaspoon paprika, a pinch of saffron, 1/2 zested lemon, juice from 1/2 lemon and one clove garlic. I blended until it was a smooth paste and added salt to taste.
*note* this is more of a method than a recipe-you may alter the amounts to get your batter just right.
Here's the process ending with the "patatas bravas" topped with the aioli:


The taters waiting to be recreated into something wonderful.







Frying up in the pan.

Tada! Crispy on the outside with a savory creamy center.

p.s. Thanks, Mom, for making these for me in your trusty Revereware pan.

Pan Seared Talapia with Peach, Feta and Tomato Salsa

This is a spectacular salsa to compliment fish and chicken. Here, it's served with roasted cauliflower and a cup of cheddar corn chowder. Let's cover the fish, salsa and cauliflower first!

Pan Seared Talapia

Ingredients:
2 Talapia filets, 6- 8 oz. each
1 tbsp butter
1 tsp extra virgin olive oil
flour for dredging
salt and pepper
Directions
Salt and pepper talapia filets on both sides. Dredge in flour and shake off as much excess flour as possible.
Over medium heat, place butter in pan and allow to melt and bubble. Once bubbling has stopped, add olive oil. When oil shimmers, add fish and do not move for about 1-2 minutes. When fillet is able to be moved without sticking, flip over and sear for another 2 minutes. Transfer to paper towel, dab any excess oil, and plate.
Top with peach, feta and tomato salsa. Recipe below.

Peach, Feta and Tomato Salsa

Ingredients:
2 ripe peaches, peeled*, pitted and cubed
1 medium tomato, seeded and cubed
1/3 cup crumbled feta cheese
1 small red onion, diced finely
1 tbsp. red wine vinegar
2 tbsp. light oil, such as safflower or cannola
salt and pepper to taste

Directions:
Combine all ingredients and let marinate for at least 10 minutes before serving. Can be made up to 8 hours before time. Store in refrigeratore.
Oven Roasted Cauliflower
Ingredients:
One head cauliflower
3 tbsp. olive oil
salt and pepper

Directions:
Preheat-heat oven to 325 degrees.
Core cauliflower and cut into florets. Arrange florets on aluminum foil lined sheet pan. Drizzle olive oil over cauliflower and sprinkle salt and pepper evenly on top. Turn over florets to coat.
Place in middle rack of oven and allow to roast for 40 - 45 minutes.

*Peel peaches with sharp vegetable peeler or paring knife. Slice in half and remove pit.

Fire Roasted Salsa

Ingredients:

2 large hierloom tomatoes
1 small onion
2 new mexico peppers
1 cup cilantro leaves and stems
1 tbsp. cumin
1 tsp. spanish paprika
salt and pepper to taste

Directions:
Roast peppers over fire ( I used my gas stovetop by placing peppers on grate) or under broiler until skins are blackened. Place in bag to steam for 10 minutes. Close tightly so steam can not escape.Meanwhile, cut tomatoes in half and squeeze out the seeds with pulp. Roughly chop onion. Remove skin from peppers (seed removal is optional depending on the heat level you want to achieve). If the skin is difficult to separate from the flesh, do this under cool water.
Place onions, tomatoes, peppers, cumin and paprika into food processor. Pulse until blended but not liquified. You want to retain texture. Add salt and pepper to taste. Add cilantro and pulse 4-5 times.