Tian Of Roast Potatoes And Chinese Mustard Greens Recipes

TIAN OF ROAST POTATOES AND CHINESE MUSTARD GREENS

Steps:

• Heat oven to 350 degrees F.
• Slice potatoes in 1/4-inch thick slices and place in a medium sized bowl.
• Toss potato slices with 2 Tbsp.olive oil to prevent browning.
• Sprinkle potatoes with salt and pepper.
• After washing greens, separate thick stems from leaves.
• Slice stems in julienne.
• Cut leaves into a fine shred---you should have 8-10 cups.
• Place stems then leaves in large oven safe casserole.
• Add garlic, broth, 2 Tbsp Olive oil and seasoning to taste.
• Layer potatoes over greens in overlapping circles or rows, depending on shape of pan. You may have to press to fit the potatoes atop the greens, but as they cook, the greens will wilt.
• Place in a pre-heated oven and bake for 45 minutes to an hour. You want the potatoes to be crisp and lightly browned.
• Optional: top with grated parmesan cheese during the last 10 mins of baking, or lightly buttered bread crumbs for an additional flavor burst.

STIR-FRIED CHINESE MUSTARD GREENS (XUELIHONG)

Steps:

• Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
• Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
• Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

POTATO-ONION TIAN

Steps:

• Preheat the oven to 425˚. Brush a 3-quart oval baking dish with olive oil. Toss the potatoes with 1 tablespoon olive oil, the thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, toss the onion and leek slices, keeping them intact, with 1 tablespoon olive oil and a big pinch each of salt and pepper.
• Arrange the potatoes, onion and leek in overlapping layers in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and season with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Uncover and bake until the potatoes are lightly browned and crisp around the edges, 30 to 40 more minutes. Let stand about 10 minutes before serving.

NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS

Steps:

• On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
• While bacon is cooking, boil water in a large pot.
• Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
• Add greens to your saute pan full of bacon/garlic. Stir together.
• Add chicken stock, raisins, salt and pepper to taste. Mix well together.
• Let simmer for 5 minutes.

HERB MUSTARD ROAST POTATOES

Steps:

• Preheat oven to 425°F.
• Combine mustard, oil, garlic, and herbs in a large bowl.
• Add potatoes and toss to coat.
• Place on a lightly oiled baking sheet and bake 35-40 minutes or until tender.

MARINATED TRI-TIP WITH CHINESE MUSTARD SAUCE AND ROASTED GREEN ONIONS AND MUSHROOMS

Steps:

• Whisk wine, soy sauce, garlic, and 1 teaspoon dry mustard in large glass baking dish. Add tri-tip and turn to coat with marinade. Let stand at room temperature 30 minutes, turning meat occasionally.
• Meanwhile, whisk honey, 2 tablespoons water, 1/4 teaspoon salt, and remaining 2 tablespoons dry mustard in small bowl to blend; set sauce aside.
• Preheat oven to 450°F. Remove tri-tip from marinade; pat dry with paper towels. Place tri-tip on large rimmed baking sheet; sprinkle with salt and pepper. Arrange green onions and mushrooms around meat; drizzle onions and mushrooms with olive oil. Roast 12 minutes. Turn meat, onions, and mushrooms over; roast until vegetables are tender and instant-read thermometer inserted into center of meat registers 125°F for medium-rare, about 12 minutes longer.
• Place mushrooms and green onions on platter. Cut meat into 1/4-inch-thick slices; arrange atop green onions and mushrooms. Pour any pan juices over. Drizzle lightly with mustard sauce. Serve, passing remaining mustard sauce alongside.