Oven Roasted Fingerling Pee Wee Mix Potato Salad with Baby Arugula & Tomato Vinaigrette by Chef Drew Deckman
Each dish serves 4 people
1 lb. fingerling Pee Wee Mix potatoes
1 garlic clove, peeled & sliced
4 oz. Roma tomatoes
1 oz. finely diced shallot
2 TBS good red wine vinegar
Ground fennel seed
1 oz. baby arugula
Wrap the raw potatoes with sliced garlic, thyme, salt and pepper in aluminum foil and place in a hot oven until done. In the meantime mix the peeled, seeded and diced Roma tomatoes with the shallot, vinegar, olive oil, salt & pepper to taste. When the potatoes are done remove from olive oil, cut in half and mix with marinated tomatoes. Place on a plate topping with leftover toms from the bowl. Decorate with baby arugula.
Purple Potato & Eggplant Stack by Chef Drew Deckman
6 small purple potatoes
Necessary quantities of eggplant relish
Japanese eggplant sliced & sautéed
8 small slices scorched avocado
Basil (cut into small squares)
Oil for frying
Salt & Pepper
- Slice potatoes long ways with a mandolin, place in cold water for 30 mins.
- Fry until crispy in 360 o F fat
Place a small spoonful of eggplant relish topped with 2 slices of Japanese eggplant and one piece of scorched avocado and one potato chip. Repeat until ingredients are exhausted. Decorate with basil squares.
Red Potato Confit with Raw Zucchini Salad by Chef Drew Deckman
2 lbs. Red potatoes tourne
2 oz. Cured ham fat, preferably “pata negra”
1 oz. Aged pata negra ham, fine diced
4 Young zucchini
12 Cherry tomatoes, cut into 1/4s and seeded
4 Zucchini/squash blossoms (chiffonade)
Juice of 2 lemons
Salt & Pepper
Poach the tourne potatoes in salted water, remove and cool. Brown the potatoes in ham fat, when browned remove from fat and hold warm.
SALAD: Slice zucchini thinly on the bias and mix with the remaining ingredients and allow to stand for 15 minutes.
TO PLATE: Place a spoon of the salad on the plate equally divide the brown potatoes between 4 plates, sauce with any remaining liquid from the zucchini flowers.