Thursday, October 27, 2011

Roasted Yams w/ Toasted Spice Rub

Old School classic dishes never go out of style. Seriously how many times in life have you heard someone say, “I’m a simple Meat & Potatoes kind of person?”  These kind of people are not hard to please, they do not require pretty little dishes filled with acute ingredients, not at all. They want FOOD, real food that will fill you up and put you to sleep quickly afterword, no muss no fuss.

With our Kitchen Staff gearing up for all of the year-end Holiday madness, that seem to keep us stuck at the table and far from the gym, we wanted to give you a recipe that puts a slight spin on a lovable old classic dish.

Roasted Sweet Potatoes or Yams are easy to make and a great addition to any meal.  The Toasted Spice Rub that you apply only further enhances the natural Earthy flavors and compliments whatever protein you may be having for the evening, whether it be Roasted Turkey Breasts or Maple Glazed Salmon, these babies go the distance.
Kids especially love these as they are a great substitute for French Fries or any other Fried side item kids love so much.

The great thing about the spice rub is that it can go on a wide variety or foods and will hold in a air tight container for roughly 6 months.

4 medium sized yams, or sweet potatoes, cut in ½
½ cup unsalted butter
¼ cup brown sugar
2 TBS lemon juice
2 TBS Toasted Spice Rub, recipe follows
½ tsp gray salt (sold at most market or at Trader Joes / Whole Foods)

Preheat oven to 375 degrees F.
Put sweet potatoes in a glass or stainless steel bowl.
Melt the butter in a small saucepan over low heat.
Stir in brown sugar and lemon juice.
When sugar is completely melted, stir in Toasted Spice Rub and gray salt.
Pour mixture over sweet potatoes.
Toss well.

Arrange sweet potatoes in a baking dish, cut side up.
With a rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one.
Cover with foil and bake at 375 degrees F until easily pierced with a knife.

Toasted Spice Rub Ingredients:
¼ cup fennel seeds
1 TBS coriander seeds
1 TBS peppercorns
1 ½  tsp red pepper flakes
¼ cup (1-ounce) pure California chili powder
2 TBS Kosher Salt
2 TBS ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
When the fennel turns light brown, work quickly.
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
Immediately turn the spice mixture out onto a plate to cool.
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
Pour into a bowl and toss with the remaining ingredients.

Yield: about 1 cup

No comments:

Post a Comment