I’m showing Rob and Sheila how to make adorable little mushroom potatoes on Fox 19 this morning. They’re from my book, Amy’s Table: Food for Family and Friends. I’ll also review a little “Potato 101″ with them:

Russet or Idaho potatoes are the ones with rough brown skin and lots of eyes. They’re a low moisture high starch potato and that makes them great for baking and frying.

Round white or round red potatoes. Aside from the color of their skin, they’re nearly identical. They have waxy flesh and a lower starch content so they’re great for boiling or in dishes where you want the potato to hold its shape, like potato salad or scalloped potatoes.

Yukon Gold have a moist texture and makes a great mashed potato.

New potatoes are just that – new. I love to cook them whole, either boiled or pan-roasted.

Whichever one you choose, choose potatoes that are firm and unblemished. Steer clear of potatoes that are shriveled, with sprouts or cracks. Sometimes you’ll see a green tinge just under the skin of the potato- it’s bitter and you should peel that away with a vegetable peeler. Potatoes should be stored in a cool dark place for up to 2 weeks.

Mix in a glass filled with ice and garnish with a lemon wedge.

Orangatini
2 ounces Three-O Rangtang vodka
1 ounce Three-O Vanilla vodka
2 ounces orange juice
1 ounce ½ & ½
In a cocktail shaker, mix all ingredients over ice and strain into a chilled martini glass. Garnish with an orange slice and vanilla bean

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Tigertini
3 ounces Three-O Pomegranate vodka
1 ounce pomegranate liqueur
½ ounce thyme-infused simple syrup
Squeeze lime
Sprig fresh thyme
Club soda
Place thyme in bottom of glass. Add crushed ice, vodka, pomegranate liqueur, syrup, and lime, and muddle. Add soda water and garnish with mint leaves.

Lil Joe’s Manatini
1½ ounces Three-O Citrus Vodka
1½ ounces Three-O Cherry Vodka
½ ounce grenadine
2 ounces sweet & sour
Squeeze lime
Splash lemon-lime soda
Mix ingredients together over ice in a cocktail shaker. Give one brisk shake pour into a glass and make sure there is a touch of fizz at the top. Garnish with lime.

Four Petal Paw Paw
2 ounces Three-O Bubble vodka
1 ounce Three-O Berry vodka
½ ounce grenadine
2 ounces pineapple juice
Shake with ice and strain into martini glass.

Kashmir Eggs

Bird’s Nest with Eggs

Combarbalite Eggs

“May your home always be too small to hold all your friends”

Mini Ruebens in Rye Cups
From Amy’s Table: Food for Family and Friends
Makes 12

The Rye Cups are so simple- they’re really just a variation on crostini- but they look like they took real effort. You can use a round cutter or cut the bread into squares before pressing it into the muffin cups.

Prep time: 30 minutes
Make ahead: Rye Cups can be baked a day ahead; store in an airtight container until ready to assemble. Filling can be made one day ahead; refrigerate until ready to assemble.
Tip: For a variation, use soft Italian bread. Spray with olive oil and sprinkle with parsley, salt and pepper. Use a rolling pin to embed the seasonings then bake as directed for the Rye Cups. Fill with finely shredded Romaine lettuce dressed with Caesar salad dressing. Garnish with Parmesan cheese.

12 slices soft rye bread, crusts removed
Olive oil spray
1 cup sauerkraut, well-drained
4 ounces cream cheese, cubed, at room temperature
½ cup Thousand Island Dressing, divided
1/2 pound thinly sliced deli corned beef, chopped
Shredded Swiss cheese
Finely diced dill pickle

Preheat oven to 350°F. Spray a 12 opening muffin tin with cooking spray. Spray both sides of slices of rye bread with olive oil spray; roll and press with a rolling pin to flatten slightly. Fit each bread slice into a muffin tin opening, forming a cup. Bake just until lightly browned and crisp, about 10 minutes. Cool.

In a medium bowl whisk together the softened cream cheese and ¼ cup Thousand Island dressing.

To assemble: Place a spoonful the cream cheese mixture in each rye cup. Top with a spoonful of sauerkraut, then corned beef. Drizzle the remaining dressing over the beef; garnish with shredded Swiss Cheese and finely diced dill pickle.

Buttermilk Coconut Pie
Makes One 8 – 9 inch pie

Prep time: 10 minutes
Bake time: 1 hour
Make ahead: Can be made 1 day in advance. Cover and refrigerate. Bring to room temperature before serving.

Crust:
One unbaked 8 or 9-inch pie crust (use your favorite pastry recipe or a ready-made crust)

Filling:
3 eggs
1/3 cup flour
1 ½ cup sugar
½ cup butter, melted and cooled
¾ cup buttermilk
1 teaspoon vanilla
1 cup sweetened shredded coconut

Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together the eggs, flour, sugar, melted butter, buttermilk and vanilla; whisk until smooth. Stir in the shredded coconut. Pour mixture into unbaked pie shell. Bake 1 hour or until the center is set.

A good variety for St. Patty’s Day, all available at The Party Source.

Guiness -The classic
Harps Lager -clean and crisp still Irish with familiar flavors
Great Lakes Conway’s Irish Red Ale-produced out of Cleveland with big time flavor.
Sierra Nevada Bigfoot Barley Wine – something just totally from left field
O’Fallon Goat Breath Bock Ale – yeah for that reason a name and label that will stir up conversation.

Listen to the interview.

Guy Fieri competed on- and won- the second season of The Next Food Network Star. The rest, as they say, is history. The undisputed “Bad Boy” of Food Network hosts four popular shows and can’t walk down the street without being recognized. From Guy off the Hook, to Guy’s Big Bite, to the Ultimate Recipe Showdown, to Diners, Drive-Ins and Dives, you can find Guy on the Food Network pretty much any time you tune in.  And now, Guy is coming to Cincinnati!

I got a chance to chat with Guy  to talk about what makes a great candidate for Diners, Drive-Ins and Dives and how a visit from his show can have a real impact on the featured restaurant.  I also learned he’s a driven entrepreneur who owns  several restaurants (Johnny Garlic’s and Tex Wasabi’s.)- and put himself through college (University of Nevada Las Vegas,). His  cookbook, Diners, Drive-ins, and Dives: An All-American Road Trip…with Recipes!,  topped the New York Times best seller list….talk about a Midas touch! Guy  talked about his meteoric rise to fame and how grateful he is for his success. I really like how he feels a need to give some of that back. He believes in using his celebrity to help others, and in the fall of 2007, the Navy flew him to the Persian Gulf to entertain and cook for the troops.

Guy lives in Northern California with his wife, Lori and two boys – Hunter and Ryder.

Chicken Stuffed Bell Peppers

Creamy Corn Soup with Chiles and Peppers

Italian Sausage, Pepper and Onion Calzones

Thanks Foodista!