Baked Potato With Shallot Corn Butter Recipes
CORN ON THE COB WITH SHALLOT-THYME BUTTER
Categories Herb Side Vegetarian Quick & Easy Summer Thyme Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.
ROASTED NEW POTATOES WITH SHALLOTS
Make and share this Roasted New Potatoes With Shallots recipe from Food.com.
Provided by Parsley
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees.
- Combine the potatoes with the shallots in a large bowl.
- Add all remaining ingredients; toss to coat evenly.
- Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.
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- Preheat the oven to 400°. Using a fork, poke the potatoes all over. Cook the potatoes in a microwave oven at high power for 10 minutes. Transfer the potatoes to the preheated oven and bake for 15 minutes longer.
- Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
- In a food processor, combine the butter, shallots, lime juice and 1 cup of the corn kernels and puree. Scrape the butter into a bowl, fold in the chives and the remaining 1/2 cup of corn kernels and season with salt and pepper. Split the baked potatoes, fill with a dollop of the corn butter and serve.
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