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Sunday, February 26, 2012

A Legion of Leeks

I recently tried a new recipe using leeks (a vegetable I have not cooked with before), and like it so much that I found another one to use the leftover leeks (my tiny little burg's grocery store only sells leeks in bundles of 3). So, here's some good recipes (one for dinner and one for breakfast) that showcase leeks:

Marinated Grilled Steak with BL Smashed Potatoes ala ~DKBB~
(original recipe by Rachel Ray)

Marinated Grilled Steak
3 cloves garlic, finely chopped
1 Tbsp. grill seasoning blend (I use Kansas City or Misty’s Steak Seasoning)
1 tsp. smoked paprika
1 tsp. hot sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. red wine vinegar
1/3 cup olive oil
2 lbs. steak
  • Mix garlic, grill seasoning blend, smoked paprika, hot sauce, Worcestershire sauce, and red wine vinegar in small bowl.
  • Whisk in olive oil.
  • Place steaks in glass container and pour marinate over them; let them marinate for 1 or more hours, turning once.
  • Grill steaks.
BL Smashed Potatoes
2½ lbs. small red skin new potatoes (regular red skin potatoes work just as well)
1 leek, trimmed of tough tops
4 slices thick cut bacon, diced
1 cup chicken stock or broth
Salt and pepper
  • Wash potatoes; cut larger potatoes in fourths; place in pan and cover with water; boil until done (12 to 15 minutes).
  • Cut leek lengthwise once, then cut in ½ inch sections; place into a large bowl of water and swish around a bit to release all the dirt in the leek; drain in colander.
  • Cook the bacon in a skillet for 3 to 5 minutes, until it has rendered most of its fat.
  • Add the leeks to the skillet and cook for 3 to 5 more minutes, until leeks are tender.
  • Drain the potatoes and return them to the hot pot; add the chicken stock and smash the potatoes.
  • Add the bacon and leeks; continue to smash the mixture.
  • Add salt and pepper to taste.
Serve the steaks with the potatoes. Enjoy!

Leek Hash ala ~DKBB~
(original recipe from

2 leeks
4 slices of thick sliced bacon, diced
1 onion, diced
4 to 6 potatoes*
Salt and pepper to taste
A pinch of smoked paprika
A pinch of celery salt
  • Cut potatoes in halves or fourths (peeling is optional), place in pan of water and boil until fork tender (10 to 12 minutes).
  • Cut the leeks in half, then in half again, then cut in ½ inch sections; place cut leeks in bowl of water and swish them around a bit to release the dirt; drain in colander.
  • Put bacon in large skillet and cook 3 to 5 minutes to render fat; add diced onion and leeks; cook all on medium to low heat 3 to 5 minutes.
  • Drain potatoes and dice; placed diced potatoes in skillet with bacon, onion, and leeks; cook all until potatoes are lightly brown and a bit crispy.
  • Add salt, pepper, smoked paprika, and celery salt to taste.
* This is a great way to use leftover potatoes from a pot roast; just dice them up and toss them in!

This hash is excellent when served with fried or poached eggs on top and English Muffin Bread toast on the side.

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