Beer Brined Potato Salad With Sunflower Seed Chimichurri Recipe 455

Steps:

• 1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally, until sausage begins to brown; drain if necessary. Add onion; cook 2 to 3 minutes or until slightly softened. Add both bell peppers; cook and stir 1 minute. Add garlic; cook and stir 30 seconds or until softened. 2. Spread half of potatoes in bottom of baking dish. Sprinkle with 1/4 teaspoon each of the salt and pepper. Layer with half of sausage mixture and half of cheese. Repeat layers. 3. In large bowl, beat eggs and milk with wire whisk. Pour over layers in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours. 4. Heat oven to 350 degrees F. Loosely cover baking dish with sheet of nonstick foil or regular foil sprayed with cooking spray (nonstick or sprayed side down). Bake 1 hour 30 minutes to 1 hour 40 minutes or until set and potatoes are tender when pierced with a fork. Remove from oven; let stand 5 minutes before cutting.

Steps:

• In a large bowl, prepare an ice-water bath. Bring a large pot of salted water to a boil. Blanch potatoes until tender, about 5 minutes. Immediately transfer potatoes to ice water to halt cooking. Meanwhile, combine beer, ¼ cup kosher salt, cloves, garlic, black tea sachet and rosemary in a medium. Bring to a boil over high heat. Turn off heat, discard tea bag and let brine cool to room temperature. Transfer potatoes and brine to a large Ziploc bag. Seal bag and let sit at least 1 hour and up to overnight in the refrigerator, turning bag occasionally to coat potatoes. Meanwhile, Make Chimichurri: Combine all ingredients in a medium bowl and mix well. Once potatoes have brined, set broiler to high. Remove potatoes from brine, pat dry and transfer along with onions to a rimmed baking sheet. Discard brine and its contents. Toss vegetables with oil and salt. Broil until golden and caramelized, 15-20 minutes. To serve, transfer roasted vegetables to a serving dish and spoon some chimichurri on top. Serve remaining chimichurri on the side.

Steps:

• Preheat oven to 375°F. Prepare a 13x9x2-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring 2 minutes or until shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat and stir frequently for 10 minutes or until ready to use. Heat 1 tablespoon oil in a separate 12-inch skillet over medium heat. Add mushrooms, shallots, garlic, ½ teaspoon salt, ¼ teaspoon pepper and Italian seasoning. Cook, stirring 7 to 8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring 1 minute. Add spinach and stir into mixture. Remove from heat and allow to cool. Set aside. Attach bowl and flat beater to KitchenAid® Stand Mixer. Add ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, remaining ½ teaspoon salt and ¼ teaspoon pepper into bowl. Mix on speed 4 to combine. Add cooled mushroom and spinach mixture and mix on low speed. Set aside. Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of sweet potato. Position medium bowl under blades to catch spiralized sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potatoes to yield 8 cups. Coat bottom of prepared pan with ⅓ cup marinara sauce. Arrange half the sweet potatoes over sauce. Add half the ricotta mixture over sweet potatoes and top with half of marinara sauce. Layer remaining sweet potatoes, ricotta mixture and marinara sauce. Cover and bake for 45 minutes. Uncover, top with remaining Parmesan and mozzarella and bake uncovered for 20 to 25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.