Seasoning for Roadkill

Sometimes, less is more. Variety is fun and I love a good challenge in the kitchen, but then there are nights I want to just throw a steak on the grill and whip up some potatoes. What makes this basic meat and potatoes blog-worthy is the grass-fed steaks from Heiden Valley Farms in Lyons, New York, the Seasoning for Road Kill from Stuart’s Spices which I marinated the steaks in, and the mascarpone cheese I add to the potatoes.

You’ll find Stuart’s at the Rochester Public Market from April through December. You can visit them on Lyell Avenue from January through March. Heiden Valley Farms is run by Rick Austin. He sells pastured meat and eggs at the Public Market on Saturdays year round and his wife Deborah is at the Fairport Farmers Market on Saturdays in the summer and early fall. In addition to the Roadkill seasoning, I marinated the steaks in Worcestershire sauce.

I found the recipe for the potatoes on the Cooking Light website. I would highly recommend the recipe the potatoes are paired with – Roast Chicken with Balsamic Bell Peppers – not only because it’s healthy, but the flavors are incredible together.

The potato recipe is simple:

  • 1 ½ pounds of cubed peeled Yukon gold potatoes, cubed and peeled
  • 3 tablespoons marscapone cheese
  • 3 tablespoons butter (my own addition)
  • 1/3 cup milk
  • ½ teaspoon of salt
  • Thinly sliced green onions (my own addition)

Place the potatoes in a large sauce pan and cover them with water. Bring them to a boil, reduce the the heat and simmer for 15 minutes or until tender. Drain the potatoes and return them to a pan. Add the milk, butter, marscapone, scallions and salt. Mash to your desired consistency. I love to whip up my potatoes with a hand mixer.


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