Tuesday, December 7, 2010

Pesto Baked Potato

Some people have a passion to hate the winter season, yet they live in it anyway with a constant stream of epithets towards the cold weather. Some of those people get smart and move to a warmer year round clime, or at least escape the East or Midwest during the chilly months. Some people don't mind the season that much, they know some days will be super ass cold and they deal with it, convincing themselves that it makes those 85F summer days so much appreciated. And then there's those that find winter their favorite time of year. I'm somewhere in-between.

Hunkered down for some some northerly flow the past few days, we've been enjoying some tasty meals that complement the season- of course chili and cornbread, this lovely sauced pasta, a good soup here with bacon and a very dear old friend in this savory soup, fat cheddar.

Sure, it's cold. Pitchers and catchers report in 6 weeks, and the days start getting longer in a mere 2. You'll be fine.

If you grew and harvested some basil this year, I pretty much forecasted your happiness here, which is the reason why we are here. You could have even made this in the meantime and you'd still not have exhausted your supply.

This method (without foil) will yield a nicely crispy skin with fluffy tater inside. You eat the skins, right?

Pesto Baked Potato
2 servings

2 large baking potatoes, rinsed and scrubbed
4 TB pesto
2 TB sour cream
freshly cracked black pepper
*2 large porterhouse steaks (optional, but highly recommended)

Fire up the hotbox to four hundo. With a small fork, poke some tiny holes all over the tubers, about 1/4" deep. Give em a nice oil rubdown, then sprinkle with S&P. Must use kosher or another large format like sea salt, you need the particle size for texture and taste. Place on a sheet pan and bake for about 40 minutes, or until fork tender, turning after 20 minutes.

If you want to continue your relationship with the roof of your mouth, let sit for about 5-7 minutes. Split lengthwise with a sharp knife, then give it a good squeeze to scrunch up from the ends and mash up a bit. Add about 2 TB pesto per tater, top with 1 TB sour cream, a few julienned basil leaves, freshly cracked black pepper.

What's your opinion of dibs? Think it trashy? Necessary, after your efforts digging out your car? Not sure of the Chicago tradition?

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