Potato Onion Skillet, another for the colder weather

(Updated 2/29/12, now with yummilicious pictures!)

I'm not really sure where I got this recipe, though I think it may be another from Jeff Smith's "Frugal Gourmet" show. This is a fantastic tasting and easy winter time recipe that always leaves us with a warm and full belly. The basic recipe has only 6 simple ingredients and uses only one pot, so both prep and cleanup are a breeze.

Although I've called this a skillet dish, it works even better when made in a deep pot, such as a soup or stock pot because you can make more layers of potato, onion and cabbage and fit more sausage on top. Warm up with this dish once when you are feeling chilled. It is sure to become a cold weather regular for you, too.

Potato Onion Skillet

Ingredients:
3 medium onions, sliced thin and separated into individual rings
3 or 4 Large potatoes, sliced thin
Use Yukon Gold potatoes, if possible.
They really add to the flavor and texture to this dish.
3 cups shredded cabbage
½ pound (or more!) Polish or smoked sausage, sliced thin
1 cup chicken broth
Freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper



Instructions:
1. Cover the bottom of the pot with a layer of potato.
2. Cover the potato layer with a layer of the onion rings.
3. Add a generous grind of pepper.
4. Make another layer of potato, another layer of onion and pepper, then a third layer of potato.
5. Add another generous grind of pepper.
6. Make a layer of cabbage.
7. Layer the sliced sausage over the cabbage
8. Turn the heat on to high until you hear the potato start to sizzle on the bottom. This should take just a minute or two.
9. Pour in the chicken broth, turn the heat down to low simmer and cover tightly.
10. Cook covered for about 20 minutes.
11. Turn off the heat. Top with Parmigiano-Reggiano cheese and put cover back on.
12. Let stand 5 minutes so that the cheese melts slightly and serve.

We like to serve this with a nice Sourdough bread. And this is another "even better the day after" dishes.

The first layer. Don't forget the pepper!

Three layers of potato, starting to top with the cabbage.

Topped with sausage slices. The more you can fit, the better!

Simmered for 20 minutes, then topped with the Parmigiano-Reggiano

Yum. Don't forget the bread!

Enjoy,
Lorence

(Originally posted 09/30/2006)

Chile Verde Cafe, Great (New) Mexican

I've been meaning to post about Chile Verde Cafe for a while.

We've been regular customers of this small Mexican jewel for well over 15 years and for good reason: the all-made-from-scratch food is great and the staff has always been top notch. Chile Verde has always been a family business, and even now that a new family is running the place, it's still related in some way to the old family. The current owner, Tom Anthony is just as friendly a host as our old pal Julie was (Julie, we miss you and hope you are well!). We've seen waiters come and go, too, including our old regular waiter, Rob, but through it all, one thing has remained constant, and that is the quality of the food.

Ok, start with the salsa. nice fresh chips and the best salsa in all of Columbus. This photo doesn't do it justice.
It is a bit chunky with bits of onion, tomato, and peppers. It was the first salsa Boogie dug into and is still his favorite. Chile Verde was actually the first restaurant Boogie ever went to, at a couple of weeks old (shown here with me, a still weary mommy and Julie, Oct, 2000):
It is still Boogie's most requested place to go to for a night out or a weekend lunch.

On one recent visit, I had my favorite, the shredded beef chimichanga. Most of their selections come in a shredded beef variety (Chicken, too), soft tender, slow cooked, tasty shredded beef and plenty of it, too. I only have a shot of the half I brought home:
There's just the right amount of cheese over the top with a merlot mushroom sauce, too. And the side dishes - don't be afraid to stray from what the menu says each dish comes with, substitutions are allowed without question. While the rice is just o.k., the beans and potatoes really shine. There are 2 types of potato: the fabulously thin and crispy shoestring fries (even better than Steak and Shake's), and the mashed potatoes, flecked with red pepper. I usually get one of the potatoes and ALWAYS get the pinto beans. These are not your ordinary, bland run-of-the-mill refried Mexican restaurant refrieds. No, my friends, these are spicy, house-made tender-firm, spicy moist and meaty spicy beans. And their spicy, too. If you lucky, you'll go on a night that chef is mad about something and the potatoes and beans will have that little extra "kick" to them. You'll know...

Last weekend we visited for a late afternoon lunch. It was the first time that we've been there in a looong time without having to wait for a table. Of course, we're usually there for dinner and have a wait of at least 20-30 minutes even when we call ahead to get our name put on their list. This time, though, at about 3 p.m. on a Friday afternoon, we pretty much had the place to ourselves:

Boogie and I split the shredded beef nacho
with jalepenos, sour cream and guacamole. Between the two of us, we had no trouble cleaning that plate off. Karen had the shredded beef tacos. Be sure to ask for the red sauce on the side when you order tacos. They can be a bit plain without, but red sauce is the perfect completer for them.
The shredded beef burrito is also a family fav, as well as the enchilada. We usually pair them together in the CV Duo Plate.
Other items of note: chile rellenos, fajitas, green chili stew, beer, wine, margaritas and a children's menu.


If you live in Columbus and think Vaqueros is fab, you must try Chile Verde.

Those who know, don't go Vaquero.

In a nutshell, the food is consistently good, the service warm and friendly. The prices are more mid-range other Mexican places, but worth every cent. They also have a full margarita menu with each one made from a fresh on-site made mix. With their drinks, like their food, freshness reigns.

Some other reviews:
Columbus Alive, March, 2008

CMH Gourmand

ActiveDayton

Chile Verde Cafe is located at the west end of the Carriage Place Center, at 4852 Sawmill Rd., Columbus, Ohio
614-442-6630
Call ahead for seating.

Enjoy,
Lorence