Preparation:
Wash 6 baking potatoes, slice about 1/8" thick Slice 2 medium white onions Spray a non-stick fry pan (I use the gigantic Magnalite anondized wok) Add the potatoes and onions off the heat. Season with 3-4 tablespoons No Salt Spike, salt and black pepper, 1/2 teaspoon ground cumin, and 4 tablespoons worchestershire sauce, mixing well. Cook on high heat (yes, I use anondized pots and pans on high heat until
the food is browned if I want to) until the potatoes begin to sizzle. Turn down to medium heat, add a spash of water and cover. Fry until the potatoes are nearly tender, adding water along the way as needed to keep the food from burning, adding enough to make a sauce for the food to boil/fry in. When the potatoes are nearly done, uncover and up the heat until the sauce thickens. Stir in 1 teaspoon fine chopped garlic, cook a while, serve.
This basic seasoning works just as well with pork chops, chicken and left-over turkey, but I prefer white wine instead of the water for chops or chicken |
