I hope you had a great Thanksgiving with family and friends. I have a wonderful treat for you today, a recipe from a real chef! Head chef John Walsh, with The Classic Catering People from Owings Mills, is doing the heavy lifting for me today with his super gorgeous and yummy recipe for those leftover mashed potatoes from your holiday meal.
Lori Edmonds is a Reisterstown resident and can be reached via email at email@example.com.
• 8 oz. fully cooked lobster meat, finely chopped
3/4 lb. Yukon Gold whipped potatoes
2 oz. celery, finely chopped
1 oz. butter
2 oz. sliced smoked bacon, diced
1 medium onion (4 oz.), cut into 1/2-inch dice
1 small red bell pepper (4 ounces), cut into 1/2-inch dice
3 sprigs fresh thyme, leaves picked and chopped
1/2 tsp. Hungarian paprika
1 oz. chopped basil
Coarse or sea salt and pepper
4 roasted plum tomatoes, peeled and seeded
Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the mashed potatoes. Return the sauté pan to the heat, add butter, celery, the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme, basil and paprika, mix well and remove from the heat. Mix in tomatoes and lobster meat and season with salt and pepper.