A bed of red bliss potatoes, slow cooked in the oven with turkey stock and an entire head of garlic, with perfectly seared bratz and parsley
While Paulie likes to cook his bratz in a beer bath and then fry them. I prefer the water in a frying pan method, on medium heat till the water evaporates. Then I sear them by constantly moving the pan back and forth then when the pan starts to display color I add a splash of water to create the caramel color that makes them look like they are almost burnt but are not.
Red bliss potatoes, washed and quartered, placed in a dutch oven (Le Creuset) with the last of my homemade turkey stock, an entire head of garlic (peeled and smashed) then slow cooked in a 350° F oven for 45 minutes covered. When the potatoes are fork tender, drain any remaining stock and add several tablespoons of butter or your favorite oil, 1/4 cup of chopped parsley, salt and black pepper and return to the oven uncovered for an additional 15-20 minutes. Any potato that makes contact with the bottom of the pan will start to sear creating a lovely crust.
Last week I made stuffed cabbage but the center small leaves of the par cooked cabbage were chopped to make a quick curing faux kimchi - cabbage, radishes, scallions, carrots, Ponzu, Fish Sauce, sugar, red pepper flakes. Mix and pop in the fridge for at least several days. This was a nice acidic accompaniment to the rich brats and hearty potatoes.
Paulie's not so subtle hint for desert is no-cook individual mini cheesecakes, served with sliced strawberries. He is a man-child but I have to admit, this was not bad for a no-bake cheeseke.