Posts Tagged recipe

Prospector Potatoes

So, I have been experimenting with this so it is not perfect yet, but it’s a really good start and they are easy to make.

They use just one pan, a large black cast iron frying pan. I named them prospector potatoes because I always imagine a prospector wandering around with his donkey and having the fry pan hanging off the pack somewhere. Plus it’s easy and can be cooked over an open fire as well.


  • 4-5 medium size potatoes
  • 2-3 carrots
  • 2 cups corn
  • 2 medium size yellow onions
  • 1/4 lb bacon(thick cut)
  • 1-3 tablespoons of diced or chopped garlic.
  • salt and pepper
  • vegetable oil
  1. Cut the bacon into small pieces and put it into a black fry pan on the stove top. Cook it on a medium heat to render off the fat as well as cook the bacon. Turn on the oven to 400° while the bacon is cooking and move to step 2 and keep an eye on the stove at the same time.
  2. Take the potatoes and cut out any large “eyes” and any bad spots, if you use red potatoes I leave the skin on, if russet then I partially peel them. and cut them up into large chunks, usually in half the long way and then cut em into inch wide pieces.  Toss into a large bowl.
  3. Take the onion, cut them in half top to bottom, then cut off the ends and peel away the outside layer. Then quarter the halves and add them to the bowl with the potatoes. The bigger the pieces of onion the better.
  4. Peel the carrot and cut into large pieces, about half the size of the potatoes and add to the bowl.
  5. Take the pieces of bacon out of the fry pan and leave the bacon grease in it.
  6. Take the bowl of potatoes, onion and carrots and toss 1-2 tablespoons of oil onto them, and the 1-3 tablespoons of diced or chopped garlic, then sprinkle with a healthy dose of the salt and pepper, then mix is all around.
    • I personally like to use a little sea salt and kosher salt along with a mixture of fine ground white pepper and cracked black pepper.
    • You can also add other seasonings here, like some Mrs. Dash or Lemon or Northwoods or just some paprika or cayenne or whatever flavor style you might want. I would suggest just salt and pepper the first time to see how that comes out and then adjust the profile later for other meals.
  7. Add the potatoes, onions and carrots to the fry pan and then put it in the oven.
  8. Every 10 minutes, take them out and stir them around with a spatula.
  9. After 20-25 minutes, check the potatoes by stabbing with a fork, if the potatoes are mostly soft throughout but have a slight bit of firmness in the middle, they have about 10-15 minutes left to cook.
  10. Add the bacon and stir them up, then add the corn over the top and put it back into the oven.
  11. Check in 10 minutes and see if the potatoes are done, and check the carrots just for being done as well. If not, stir it all around with a spatula and put it back into the oven for another 5-10.

Once done, serve along side whatever your protein is and you have a mixture of everything.

I will admit, they don’t always look the best, but they really do taste pretty awesome.

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Great Marinade Experiment

So the recipe below is just a guesstimate on the amounts, I haven’t taken the time to actually measure while making it, I have just sort of thrown it together the few times I have made it and it has changed a lil bit, I am going to make it again this weekend and get more exact measurements.

I have used this on boneless pork ribs, as well as with some skirt steak. The pork I marinated it for about 15 minutes and then cooked it in the marinade in a sauce pan, then I reduced the marinade with white sugar for a sauce over the pork when done. The skirt steak, I marinated it for 2 days and then grilled it over a very high heat, and while it was cooking on the grill I put the leftover marinade in a sauce pan and reduced it down with brown sugar that I had dried out and then finely ground it in a food processor.

  • 1/2 cup Soy Sauce
  • 2 tablespoons chopped garlic
  • 1 tablespoon garlic olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon mongolian fire oil
  • 1 teaspoon sesame oil
  • 1 tablespoon pureed ginger
  • 1 teaspoon sirracha
Wisk it all together, you may need to double it to marinate more than 2 breasts of chicken or more than a couple pork chops or ribs.
To make it into the thicker sauce, I cooked it in the sauce pan and added somewhere between 1/8 and 1/4 cup of sugar to help thicken and sweeten it up a bit, but the boiled sugar also helped give it a nice texture that really clung to the meat when drizzled over the top on the plate.

The oil worked really well on the grill and dripped out nicely to cause some flare ups on the grill which helped give the skirt steak a really nice caramelization on the outside.

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