Best Bbq Porkette With Fried Potatoes And Scallion Hash Recipes

Potato Pork Croquette: Korokee image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield approximately 24 korokee

Number Of Ingredients 13

1 tablespoon grapeseed oil
1 pound ground pork
2 tablespoons low-sodium soy sauce
Salt and freshly ground black pepper
2 tablespoons thinly sliced scallions, from the white and tender green parts of 4 to 6 scallions
6 medium potatoes (about 2 1/2 to 3-pounds), peeled and placed in a pot of enough water to cover
2 tablespoons butter, plus 2 tablespoons, cubed for sauce
1 cup orange juice
1 cup pineapple juice
1 lime, juiced
2 tablespoons green curry paste
2 cups panko bread crumbs seasoned with salt and pepper
2 to 3 liters canola oil, as needed for deep-frying

Steps:

Heat the grapeseed oil in a large skillet over medium-high heat.
When it begins to shimmer, add the ground pork and cook for about 10 minutes until it begins to brown. Using a slotted spatula, temporarily transfer meat to a plate, drain the excess fat from the skillet and return the pork to the pan. Add the soy sauce and cook for 2 or 3 minutes to allow the flavors to integrate, then season to taste with salt and pepper. Stir in scallions, and cook for 2 or 3 more minutes, then remove from heat and let cool to room temperature.
While the meat is browning, boil the potatoes until tender and drain well. Mash the potatoes with butter. (You want these potatoes to be "tight" mashed potatoes, not loose.)
In a medium saucepan, combine orange juice, pineapple juice, lime juice and green curry paste. Allow to reduce by half over medium heat.
Heat the oil in the deep-fryer to 375 degrees F or as directed in the manufacturer's instructions for similar foods.
Combine the mashed potatoes with the pork mixture and roll into golf-ball sized spheres. Roll in the bread crumbs and add to the deep-fryer basket. Cook until golden brown and drain on paper towels.
Remove sauce reduction from heat and whisk in cubed butter.
Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee.

Pat's BBQ Home-Fried Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 pounds new red potatoes, cut into 3/4-inch pieces
2 tablespoons olive oil, divided
1 Vidalia onion, thinly sliced
1 red bell pepper, sliced
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon Neely's BBQ seasoning
2 tablespoons roughly chopped fresh parsley leaves

Steps:

In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.

BBQ Porkette With Fried Potatoes and Scallion Hash image

Provided by Sam Sifton

Time 45m

Yield Serves 2 as a main course

Number Of Ingredients 17

1 tablespoon butter
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1/2 cup ketchup
3 tablespoons brown sugar
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper
About 2 quarts peanut oil
4 medium Idaho potatoes
Salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup diced Porkette
1/2 cup chopped scallion
2 tablespoons chopped cilantro

Steps:

Make the sauce: in a saucepan, melt the butter over low heat; add the onions and garlic and cook until the onions are soft but not brown. Add the remaining ingredients and simmer until slightly thickened, about 20 minutes. Let cool.
Make the potatoes: fill a deep pot with 2 inches of oil. Heat the oil to 320 degrees. Meanwhile, peel and julienne the potatoes and drop them into a bowl of water. Run water into the bowl until it runs clear. Dry well. Fry in batches so the potatoes are blanched but not browned, about 1 1/2 minutes. Drain. Increase the oil temperature to 375 degrees and fry a second time in batches until golden brown. Toss them in a paper-towel-lined bowl and season with salt.
Make the hash: heat the oil and the butter in a large pan over medium-high heat. Add the Porkette and the scallions and cook until the Porkette starts to brown. Add 2 cups of fried potatoes and cilantro, then 1/4 cup sauce and stir until the potatoes are just coated. Taste and add a tablespoon more if you like; reserve remaining sauce for another use. Serve with fried eggs.