Tater Tot Waffles with Prosciutto and Mustard

Tater Tot Waffles with Prosciutto and Mustard

We’re all for a delicious food hybrid, and tater tot waffles are no exception. This version is made with prosciutto, mixed greens, and mustard, but the topping options are endless—from to .

 

Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard.

 

Total: 40 mins          Yield:  Four 8-inch waffles

Ingredients:

Nonstick cooking spray
8 cups frozen Tater Tots (32 ounces thawed)
Flaky sea salt
¼ cup crème fraîche
2 tablespoons whole-grain mustard
2 cups baby arugula
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
12 slices prosciutto
Thinly sliced cornichons (for serving)

 

Directions:

Step 1

Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

Step 2

Meanwhile, in a bowl, mix the crème fraîche and mustard. In another bowl, toss the arugula with the lemon juice and olive oil. Top each warm waffle with 1 1/2 tablespoons of the mustard crème fraîche, 3 slices of prosciutto and 1/2 cup of the dressed arugula. Garnish with cornichons and serve.

 

 

Tater Tot Waffles with Prosciutto and Mustard
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Crispy Chicken Thighs with Spice-Roasted Radishes

Crispy Chicken Thighs with Spice-Roasted Radishes

This quick chicken-and-veggies dish is great for weeknights, and you can make the Everyday Spice Blend beforehand—keeping in your pantry for added ease.

 

A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next level. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Toast whole spices first to bloom their fragrances, then grind them to medium-coarse consistency. And taste your spices as you go. “A common mistake is assuming a spice will taste the way it smells. But there’s often a big difference.” Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight. If you don’t want to make your own, try the Cowboy Blend, available at spicewallabrand.com, and add your own fresh rosemary.

 

 

Ingredients:

6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons Everyday Spice Blend
6 cups baby arugula
Kosher salt

 

 

Directions:

Step 1

Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.

 

Suggested Pairing:

Lime-scented Australian dry Riesling.

 

 

Crispy Chicken Thighs with Spice-Roasted Radishes
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Christmas Tree Antipasto Salad

Christmas Tree Antipasto Salad

This cheery holiday salad is a fun (and delicious!) decorating idea for a party. A trio of lettuces create the evergreen tree, and items from the deli counter and salad bar become an edible garland. 

Level: Easy

Total: 45 min

Active: 45 min

Yield: 8 servings

 
 

Ingredients

Salad:

5 ounces baby arugula (about 8 cups)

5 ounces baby kale (about 8 cups)  

2 Persian cucumbers, halved lengthwise and sliced into half moons

3 heads little gem lettuce, bases trimmed and leaves separated, or the inner leaves of Bibb lettuce

1/4 pound thinly sliced Genoa salami

Three 1/4-inch-thick slices provolone (about 6 ounces)

1/4 pound thinly sliced prosciutto 

1 cup cheese-stuffed small sweet piquante peppers, such as peppadews 

1/2 cup jarred small whole artichoke hearts (about 8)

1/2 cup green castelvetrano olives

1/2 cup kalamata olives

1/2 cup small whole pepperoncini

6 radishes, tops trimmed

1/4 cup chopped toasted walnuts or pecans

One 4-ounce goat cheese log

8 ounces ciliegine mozzarella (small balls of mozzarella), halved

 

White Balsamic Vinaigrette:

1/2 cup extra-virgin olive oil

1/4 cup white balsamic vinegar

1 tablespoon honey

Kosher salt and freshly ground black pepper

 

Directions:


  1. Special equipment:

     1-inch, 1 1/2-inch and 3 1/2-inch star cutters; a bar citrus zester

  2.  
  3.  
  4. 1. For the salad: Combine the baby arugula and kale in a large bowl. Arrange the leaves on a very large platter or cutting board in a Christmas tree shape that measures 16 to 18 inches tall, reserving a handful of greens. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Scatter half of the sliced cucumbers over the tree. Arrange a layer of little gem lettuce leaves to create 4 tiers on the tree; use the small inner leaves for the fourth layer at the top of the tree.
  5. 2. Stack the sliced salami and cut out a large star using a 3 1/2-inch star cutter; reserve the scraps. Using the same cutter, cut out 2 stars from 2 slices of the provolone; reserve the scraps. Make a layered meat-and-cheese stack starting with half the salami stars, topped with a provolone star, the rest of the salami, and the second provolone star. Place the star at the top of the tree. 
  6. 3. Cut out smaller stars from the provolone scraps and the remaining provolone slice using 1-inch and 1 1/2-inch cutters. Roll up the salami scraps and prosciutto slices into flowers. Arrange the cheese stars, meat flowers, stuffed peppadews, artichoke hearts, both kinds of olives and pepperoncini on the lettuce to form a garland that zig-zags up the tree from the bottom right to the upper left. 
  7. 4. Using a bar citrus zester, zest a channel along the equator of each radish so it resembles a tree ornament. Halve each radish vertically and add the pieces to the garland. Scatter the remaining cucumber slices on the leafy parts of the tree and use the reserved greens to fill any gaps in the tree.
  8. 5. Put the nuts on a small plate and roll the goat cheese in them to fully coat. Place the log at the bottom of the tree to form the trunk. Decorate the ground under the tree with the ciliegine mozzarella balls for snow.
  9. 6. For the white balsamic vinaigrette: Whisk together the olive oil, vinegar, honey, 1/2 teaspoon salt and several grinds of pepper in a small bowl until well combined. Serve on the side.

Christmas Tree Antipasto Salad
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