Sunday, January 10, 2010
Not too long ago, Jeff and I went to a restaurant called Applebee's and we had steak with steamed veggies (you gotta eat your broccoli !) - which made me think of the steamer waiting at home sitting quietly in the kitchen cabinet.
This is the picture of the dish that I ordered.
So the next day I developed my own version of steamed potatoes, only mine have been marinated in an extremely flavorful sauce, which turned out to be a wonderful side dish to the pork loin we had for dinner.
I highly recommend you giving it a try, as I am more than sure that you will like it.
5 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup orange juice
1/4 cup oil
2 medium size red potatoes
water to fill the steamer
Wash, and cut the potatoes, then let sit in cold water until you prepare the marinade.
In a small food processor place the onion, garlic, oil, orange juice, salt and pepper and mix until a smooth emulsion forms.
Pour in either a ziplock plastic bag or a glass bowl and let marinade for a few hours or simply cook right away.
Fill the steamer basin with water until the maximum level, place the potatoes with all the marinade in the steamer basket, cover and steam for 25 to 35 minutes, checking with a form at the 25 minutes mark.
*** You will probably wonder if all the marinade isn't going to wast once you pour it into the basked, as you see it pouring down into the water that transforms into steam.
Well, nothing goes to wasted because the flavor this way will be even better infused.
When the cooking will be done, they will have a wonderful fragrance and a deep garlicky flavor.
So no worries.
(Mine says over 40 minutes, but I adjusted the time towards the end.)
Look at that steam !
When there are only 7 or 8 minutes left, start cooking the meat.
If you're cooking the pork loin, season it with salt & pepper on all sides and cook in a small non-stick skillet, with the cover on, with 2-3 TBSP oil.
I think that 2 to 3 minutes per side should do.
You will also be able to tell that the potatoes are done by the discoloration evident at the peel level/ surface.
Here is a close-up:
When the potatoes and the meat are done, carefully plate and enjoy !
You can and probably should use a spatula to lift the steamed potatoes from the steamer basket.
Posted by Cat at 4:49 PM