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the Older Bolder Life Friday Feast: Everything You Really Need to Know About Dark Chocolate Dipped Strawberries

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With today being Valentine’s Day how about a few quick tips on how to make a nifty, indulgent treat at home – Dark Chocolate Dipped Strawberries.

I have to confess that as a guy who spends most of his time in nutritional ketosis, I don’t consume near as much fruit as I used to. Enjoying some February strawberries really does seem like a treat, and we’ve extolled the luxury , and benefits of, modest amounts of good dark chocolate many times before.

There are hoards of recipes for this very treat floating around out there, and while dipping strawberries in good chocolate isn’t rocket science by any means, there are a tips that take your results from good to great. Thanks once again by the way to friend Chef Libby in Austin for her coaching and consultations over the years, including chatting about chocolate earlier this week.

Now to three tips to make your chocolate dipped strawberries the best ever.

The only really dip-able strawberry is a dry strawberry. Libby feels in particular that the most common reason chocolate dipped strawberries fail (and sometimes fail miserably) is that the fruit, including the green stems, have not been fully dried. She believes, as do I, that strawberries should be rinsed thoroughly, then dried carefully. Rinse (either with spray or in a bath) as per your routine, then dry each berry individually using paper towels (much more absorbent than woven towels). It’s also vital that you set the strawberries out to finish air drying for at least 30 minutes, sixty is even better.

To temper or not to temper your chocolate? While the art and science of tempering chocolate is beyond explanation in this post today, we (Libby and I) fall into the camp that tempered chocolate gives a far better, more consistent result for dipped fruits. The process isn’t very complicated – here’s a nifty, direct, and simple description of the process. And by the way, adding a teaspoon of a neutral oil adds gloss and softens the hardened chocolate ever so slightly so it doesn’t shatter when you take a bite of the coated fruit.

Finally, should you fancy your strawberries up with other coatings, or let the chocolate shine? Absolutely your choice, though Libby admits when she’s crafting a big batch of these for a catering gig, she’ll most often coat 1/3 with finely chopped nuts (pistachios and pecans being her favorites, and I used a bit of ground pistachio for these), leave 1/3 plain, and drizzle a contrasting melted chocolate over the final 1/3 (she suggests using a small “sandwich” plastic bag with a tiny section of a corner cut off like a miniature piping bag to decorate the berries).

2 pound medium strawberries
16 ounces good quality dark chocolate
1 tsp avocado oil

Optional
2-4 ounces “contrasting” chocolate
Chopped nuts (be creative)
Toasted shredded coconut

Wash and dry your strawberries very carefully as per the discussion above.

As noted above, melting chocolate can be done efficiently in the home kitchen a couple of ways – either using the microwave in short bursts (30 seconds, stir, then 15 seconds repeatedly until melted and smooth) or using a double boiler technique – using a pan set over another pan/pot of just barely simmering water. (See the comment about tempering chocolate above.)

Once your chocolate has melted, stir in the teaspoon of avocado oil until combined. Remove from the heat and start dipping.

Dip the prepped and dry strawberries into the chocolate, coating up to the shoulders of the berry, then gently scrape away excess chocolate using the lip of your chocolate bowl. If using, now’s the time to gently dip the coated strawberries into your chopped nuts or toasted coconut.

Place the berries on a parchment or wax paper-lined baking sheet, and let them cool and harden at room temperature until set. Chilling the strawberries in the fridge can cause some condensation problems; we strongly suggest leaving them at room temperature to set and consuming them the day they’re dipped.

Enjoy.

the Older Bolder Life Friday Feast 7 February: Lemon Bomb Piccata Sauce

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With an eye toward a special Valentine’s day dinner coming up next week, here’s a nifty Lemon Bomb Piccata Sauce recipe perfect for fancy-ing up dinner, whether it’s completing a classic piccata chicken recipe, or drizzled over your favorite roasted vegetable hot from the oven or grill.

With the help of my friend Chef Libby in Austin I’ve been playing around with classic and not-so-classic piccata sauce recipes for little while now. Almost all the recipes you see out there feature, in some combination, the bursting acidity of fresh lemon, the umami of sautéed alliums (most often garlic and shallots), the briny funk of capers, along with a handful of other ingredients – including a healthy dose of fat (butter and/or olive oil), a reduced white wine or vermouth, and a bit of other liquids.

As one of our overarching goals here at Older Bolder helping you find great tasting food that’s geared to prepare efficiently in the home kitchen, this recipe also needed to be (relatively) easy to prepare at home, not too fussy in terms of ingredients or technique, and damned tasty.

This Lemon Bomb Piccata Sauce is right on target.

By the way, when we enjoy this recipe at home, we’re typically drizzling over chicken, shrimp, or a mild tasting fish (it’s really tasty on pork chops as well) as well as a vegetable side (most often oven-roasted during the cooler months, grilled during the warmer) – so note this recipe yields a fair amount of sauce. You can easily halve this one and it works like a charm.

And given that we really enjoy big flavors here at home, this recipe is very lemon forward (hence the ‘lemon bomb’ name), but as written it’s very very well balanced.

For this post, I’ve snapped a few quick images of the sauce served over thin-cut, pasture-raised chicken breasts, coated with a grated parmesan and almond flour dredge (quick recipe below), alongside a big dollop of roasted organic spaghetti squash. Wow, was this one good.

Finally, most classic piccata sauces call for the addition of a splash of white wine or vermouth; you can do it with or without as noted below without impacting the integrity of the sauce in any way. Of note, my lovely wife thinks it’s best with a splash of vermouth reduced down…

8 tbsp grass-fed butter
2 medium shallots, finely chopped
2 medium garlic cloves, minced
1 medium lemon, cut into half-moons
1/3 cup + 1 scant tbsp fresh lemon juice
3 tbsp capers, rough chop (can add more)
1/2 cup chicken or vegetable broth (see note*)
Good salt and fresh ground pepper to taste
Chopped parsley

For the quick sautéed chicken
2 large boneless/skinless chicken breasts, split horizontally and pounded to 1/4”
3 tbsp finely ground almond flour
3 tbsp finely grated parmesan
1 tsp good salt
1 tsp fresh ground pepper

Into a medium skillet over medium heat goes the butter, shallots, garlic cloves, lemon pieces, along with a generous pinch of good salt. As the butter melts, stir now and again, lowering the heat to medium low after about two minutes – you don’t want to caramelize the shallots or garlic, just soften them.

*If using a bit of wine or vermouth, add 1/4 cup now, and reduce until almost gone; then add the lemon juice and capers and stir for another two minutes, then add 1/3 cup of broth or water and bring to gentle simmer, stirring now and again until the sauce is glossy and smooth.

*If not using wine or vermouth, add the lemon juice and capers and stir for another two minutes, then add 1/2 cup of broth or water and bring to gentle simmer, stirring now and again until the sauce is glossy and smooth.

At this point remove from the heat, adjust for salt and pepper, and pour over your protein or veg and top with freshly chopped parsley.

Enjoy.

the Older Bolder Life Friday Feast: Greek Marinated Grilled Flank Steak

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As I shared on Monday when chatting about our favorite tzatziki recipe here, my lovely wife and I came a bit late to enjoy Greek cuisine as much as we do today.

We both come from families who, from a home cooking and menu perspective, ate fairly routine American fare during our years at home decades ago; we both grew up in Texas so adventurous dining back in the day was typically either barbecue or Tex-Mex. Heck, I’m not even sure there was a Greek diner or restaurant in my panhandle home growing up…

Later my wife and I lived in Salt Lake City for years, which happens to host a surprisingly robust Greek community, and one of my former business partners and mentors introduced us to the wonders of cooking (reasonably) authentic Greek cuisine at home – and this wonderful Greek salad we’ve served for years (including again this past week!).

A couple of weeks ago we had occasion to eat at one of our favorite Greek eateries here in the DFW metro to celebrate a small but meaningful life victory, we enjoyed a dish we’d not savored in a while – a simple but incredibly delicious marinated and grilled flank steak.

I of course pestered the restaurant team for their recipe, and while they didn’t provide all the details, it was enough to guide my research, which included time on the phone with friend and Chef Libby in Austin.

After a bit of experimenting and tweaking, this is the recipe we’ve dialed in for this Greek Marinated Grilled Flank Steak.

Living in Texas as we do, I often reach for skirt or hanger steaks when preparing fajitas (which granted we enjoy often); it’s been a pleasure to cook with flank again as well – flank shares the same deep, beefy flavor as skirt (and hangers), the same robust tooth when cooked just so, and yet is delightfully tender when thinly sliced across the grain. And compared to some of the other cuts we’ve posted recipes for over the years, grass-fed flank can feel like a true bargain too.

Plan ahead for this one as you’ll really want to let the flank marinate for 24-hours, though 8 works in a pinch. And you can argue if you must, but this one begs to cooked to just medium, rested for 8 to 10 minutes, and thinly sliced across the grain.

2 to 3 lb flank steak
1 cup EVOO or avocado oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 cup coconut aminos or tamari
2 tbsp fresh chopped mint
1 tbsp lemon zest
1 tbsp Dijon mustard
2 tsp dried oregano
1 tsp dill weed (dried)
1 tsp fresh ground pepper
1/2 tsp salt

This one couldn’t be easier.

Whisk the marinade ingredients in a medium bowl, pour over the flank (I prefer to cut our flank into 3 to 4-inch wide pieces prior or marinating) and place in a resealable bag or your favorite non-plastic marinating container.

Marinate for preferably 24 hours, but at least 8, turning the flank occasionally to make sure all sides are well coated and exposed to the marinade.

Fire the grill, drain the flank while the grill is preheating, then grill to your desired finish – though flank begs to be cooked just medium rare, rested for 10 minutes, and then sliced thinly across the grain.

Great hot or cold, make sure you have tzatziki on hand for your Greek feast.

Enjoy.

the Older Bolder Life Sauce Monday: A Quick, Easy, and Delicious Home Tzatziki Sauce

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For reasons that I still can’t honesty account, my lovely wife and I came to appreciate Greek cuisine, relatively speaking, a bit later in life. It probably had something to do with us both growing up in the South during our formative years, and coming from families that simply weren’t the most adventurous when it came to exploring foods from other cultures and locales.

We’re huge fans of Greek cuisine these days, finding its spice array and emphasis on (for the most part) simple ingredients prepared very well deeply satisfying and delicious.

I’m sure that’s part of our long-standing appreciation of various Mediterranean cuisines, but there something about Greek flavors that my wife in particular just loves, with admittedly Tzatziki Sauce being right at the top of the list of her Greek favorites. Other faves include a slab of salty, fresh, Greek feta, drizzled in olive oil and sprinkled with fresh oregano, with a pile of Kalamata olives alongside and freshly prepared, olive oil-drizzled hummus too.

But a Greek meal just wouldn’t meet her standard without a tub of tzatziki sauce alongside. Tzatziki is a flavor-packed sauce based on Greek yogurt, bursting with vegetal and herbal notes from chopped or grated cucumber, garlic, dill, lemon juice (or vinegar), and occasionally mint.

Neither of us were fortunate enough to have a Greek grandmother working magic in the kitchen to teach us the secrets of Greek cuisine, though after several years of fiddling, we’ve settled on this as a base recipe to work from when making tzatziki at home. My wife prefers the herbs and spices pretty much as written, though left to my own devices, I’d always add more garlic, dill, a bit of finely minced mint, and acid (preferably fresh lemon juice).

We just enjoyed a batch of fresh tzatziki with a Greek marinated flank steak I’ll be posting for this week’s Friday Feast…

1 medium cucumber, peeled, grated (or diced), salted, and drained
2 cups full fat Greek yogurt
1-2 garlic cloves, grated or minced
2-3 tbsp fresh minced dill (may include some mint)
1-2 tbsp EVOO
1-3 tsp lemon juice or vinegar of choice
1 tsp salt, divided

Peel and grate or dice the cucumber (I prefer to grate on the large holes of a box grater), then salt with 1/2 tsp of kosher salt and set in a colander for at least 15 minutes to drain. When ready to stir the sauce together, compress as much water as possible from the cucumber before combining.

Stir the remainder of the ingredients together, stir in the drained cucumber, and taste – adjust the seasonings to suit your palate, and add more EVOO or lemon juice to adjust the texture as well.

Will keep for several days in the fridge, covered of course, though we seem to never have any leftovers after a Greek feast at home.

Enjoy.

the Older Bolder Life Friday Feast: Texas Coast Boiled Shrimp

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My parents both grew up along the Gulf Coast of Texas, in or near a little community by the name of Bay City. My maternal grandfather had a beach house very close to the mouth of the Colorado River where it empties into the Gulf, a rustic wood-framed cabin on the tiny spit of land there between East and West Matagorda Bays.

The Camp as it was called by everyone in the family save for my grandfather, who had christened it the Mason Rouge (it was painted a nifty barn red), was a key focal point for summers of my youth as we travelled down to fish, crab, laze in the blistering coastal Texas summer heat, comb the beaches, and just generally live the life of a miniature pirate back in the 60s.

The Camp was wiped out time and time again by a number of hurricanes, most notably by Carla, and each time Pa-Pa (paw paw) would rebuild it a little bit bigger.

Fresh seafood was the order of the day; we pulled crabs from the crab trap every few days, caught fish morning, afternoon, and night, and bought “table” shrimp from the little bay shrimper (his boat was Little Bob) whose ramshackle operation sprawled on the riverbank about half a city block away. We probably had to drive the furthest – about 10 minutes – to pick up a bushel of oysters dredged that morning when the oyster mood struck.

Some of my earliest memories of wanting to learn about the art and mystery of cooking came from standing at my grandmother Ma-Ma’s (maw maw) elbow as she created another masterpiece on the ancient (and dammit, I mean ancient) gas stove in the corner of the first floor “kitchen” at the Camp.

She was a masterful Southern cook, using something akin to alchemy to transform uber-fresh, simple ingredients into some of the best food I’ve ever tasted. Of course, those memories are buffered by time and the myopic, simplistic perspective of youth, but damn, her fish cakes, gumbo, fish, and shrimp were stunningly good.

Though I didn’t appreciate it as I should back then, it was she who taught me to relish the tasty simplicity of a perfectly boiled shrimp, most often back in the day pulled from the pot, iced down to cool quickly, and eaten in a simple shrimp salad or dipped into just-crafted cocktail sauce bursting with nasal-clearing horseradish and savory Worcestershire (the Cajun influence in that part of coastal Texas was welcome!).

Wild shrimp are one of nature’s most perfect nuggets of high-quality protein, essentially free of encumbering carbohydrates, and with very little fat baggage as well. Fresh shrimp might not readily accessible year-round for many of us, but high-quality frozen shrimp are (if you’ll do a bit of digging). (And while not the focus of this post today, here’s a few quick thoughts on sourcing quality seafood.)

As many of you have, we’ve played with various approaches to attaining the best home-boiled shrimp we can over the years.

Our routine these days is simple and easy to reproduce tie and time again for consistent and tasty results. Note that we lean to the Texas Coast style for our shrimp boil – which means the inclusion of some form of Cajun spice into the pot. And next time you’re planning a shrimp meal, consider boiling up 2 or 3 pounds at a time – shrimp hold well for several days in the fridge, and make a great second meal a day or two down the road, a wonderful lunch, or tasty shrimp salad too.

Here’s how we get a shrimp boil done at home, as noted typically 2-3 pounds at a time for my wife and I. Ma-Ma would heartily approve by the way.

Into your shrimp pot goes water to cover the shrimp by at least 3 inches, along with half a (scrubbed) lemon and either a packet of Zatarains’s Shrimp and Crab boil or several teaspoons of their liquid boil mix, though the bagged spices produce a better result with a deeper, more interesting flavor.

Bring the water to a rolling boil, add the shrimp, and maintain high heat until the pot just beings to boil again. Cover, remove from the heat, and let steep for at least 5 minutes.

There’s a school of thought that argues you should let boiled shrimp steep for as long as 20-30 minutes, though my most talented shrimp mentor argues that you should add some ice to the pot if you’re steeping more than 5 minutes to cool the water so as not to overcook the shrimp.

I typically don’t steep for more than 6 or 7 minutes, then drain the shrimp, ice them down for at least several minutes, and either serve warm right then, or chill them down for several hours in the fridge. We like to peel them right at service (read as we eat them).

This routine is really child’s play in the kitchen, simple enough that anyone can do it with ease, and yielding perfect results every time.

See you at the shrimp counter this weekend.

Enjoy.

the Older Bolder Life Friday Feast: Reverse Seared Cowboy Ribeye Steak

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Most of us who enjoy a nice steak now and again have looked at that thick-cut, pristine ribeye sitting in all its glory on the counter and debated what cooking method might yield the very best tasting outcome on that given day.

Should I fire the grill (two zones of course), break out the sous vide circulator and cast iron, or sear it on the stove top?

Thin-cut steaks, and for my purposes today I’m talking about anything cut an inch or less thick, are a pretty easy cook (relatively speaking); they cook fairly quickly regardless of method and in fact pan-sear quite easily.

The thicker-cut steak(s) pose an interesting challenge for the carnivore; sometimes you nail it, but just as often your masterpiece is too rare or even worse, overdone, dry, and chewy.

We’ve shared before that we’re fans of sous vide to cook thick-cut proteins, using BPA-free plastic immersion bags of course, followed by a quick sear in cast-iron over high heat. We’ve been using that technique routinely now for a couple of years, though my son Jake in Montana recently challenged me to re-visit an old technique – the reverse sear.

We’ve used the reverse sear method to cook bone-in rib roasts for years now (what a great holiday treat), and have been cooking thick-cut, bone-in ribeyes this way for a few months (my favorite local market calls this particular cut pictured a cowboy ribeye – the rib bone is left in but it’s not as long as the over-marketed tomahawk steak). I have to admit, the results are amazing, and consistently produce the best steak the home cook can easily prepare at home.

The most critical caveat is that this method works best for thicker cuts, at least 1 and 1/2 inches and even better at 2 inches (or more).

There are several advantages to using the reverse sear method. Low and slow heat prevents overcooking and offers more control, and the warm oven dries the surface of your steak allowing for a better and more effective sear at the end. The reverse sear method is perfect for dialing in a medium-rare or medium steak, preserving more tender pink meat with smaller gray cooked (or overcooked) edges that any other technique.

Reverse sear shines with thicker cuts, allows for creation of a prize-winning crust when you do sear – use preheated cast iron and be creative with your fat (try ghee or bacon drippings!). And the fond and drippings in the pan can be used to whip up a tasty pan-sauce as well. And by the way, while not every one happens to have a sous vide circulator on the shelf, most of us have an oven handy.

The process really couldn’t be easier. Preheat the oven to 275 F and line a baking sheet with foil, then place a wire rack over the foil (allows hot air to circulate all around the steak).

Pat the surface of the steak(s) dry and liberally coat with salt and pepper, then place on the wire rack and slide into the oven.

Advice from steak experts varies as to when you need to start checking the internal temperature of the steak; for the steaks I’m routinely sourcing for our kitchen, I typically give them 20 minutes in the oven at 275F before starting to check internal temperatures with an accurate meat thermometer.

While it may sound like heresy, for the oven part of this process, you’re looking for temps of 90-95F for medium-rare and 100-105F for medium. Think about it, you’re not cooking the steak completely in the oven, and it’ll finish cooking during the sear to follow.

Over high heat on the stove top, and using a high smoke point oil (avocado oil, ghee, etc), sear the steaks for 2-3 minutes per side until the desired internal temp is reached: 120-122F for medium-rare and 126-128F for medium. We like to quickly sear the edges as well.

It’s vital that you rest the steak(s) for 10 minutes or so after searing to allow carryover cooking to finish these proteins perfectly (internal temps will rise another 5-10 degrees).

If you’ve not reverse seared steaks yet, give this method a spin – you’ll come back to it time and time again.

Enjoy.

the Older Bolder Life Friday Feast: Miso Curry Chicken and Snap Pea Stir Fry

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Even though the interval between the feast of Thanksgiving and the revelry of the Christmas and New Years week is shorter this year, that’s no reason to not keep slinging some varied and interesting dishes out of your kitchen the next few weeks.

One of my fly fishing buddies sent in a version of this Miso Curry Chicken and Snap Pea Stir Fry a few weeks ago, the week before Thanksgiving in fact, and we’ve just gotten around to fiddling with the recipe this past week here in our own kitchen.

While I’m a big curry fan, my wife typically isn’t, objecting to some curry dishes’ overpowering curry-ness (to the point sometimes of being bitter). The addition of a bit of miso and fresh ginger here seems to soften the curry a bit, and makes for a very interesting, almost subtle, and damned tasty variation that we’d never enjoyed at home before.

Fresh sugar snap peas happened to be piled high in the bin as I shopped a few days back, though this dish plays very well with snow peas or haricots verts (the thin French-style green beans) too.

Don’t skimp on the garlic or ginger, and I think this one’s better with a little more heat as well…

3 garlic cloves, sliced thinly
2 and 1/2 tbsp tamari
2 tbsp white miso
1 tbsp good fresh curry powder
2-3 tsp fresh ginger, finely grated
1-2 tsp red pepper flakes, optional
4 tbsp avocado oil, divided
1 pound boneless, skinless chicken breasts (or mixed with thighs) in 1/2-inch slices
Kosher salt, see notes
3/4 pound prepped and trimmed sugar snap peas, snow peas, or green beans
1/2 cup frozen or fresh (not canned) baby peas
3 green onions, thinly sliced

Combine together the garlic, tamari, miso, curry powder, ginger, red pepper flakes if using, and 2 tbsp oil in a small bowl and set aside.

Heat a tbsp or so oil in a skillet over medium-high heat and then sauté the chicken in a single layer until browned, turn and cook for another minute. You just want the second side of the chicken to become opaque; it won’t be cooked all the way through but remove to a plate anyway-there’s more cooking to come.

Now add the final tbsp of oil to the pan and cook the prepped beans (still on medium-high heat) until they brighten in color and begin to char in spots, 2-3 minutes. Remove to the plate with the chicken.

Reduce the heat to medium, and pour the curry-miso mixture into the same pan, and cook for another couple of minutes, stirring constantly. Look for the garlic to soften a bit and the curry to darken in color. Now add the peas and 1/2 cup of water, then return the chicken and beans to the skillet and toss to coat.

Cook another 3-4 minutes until the sauce has reduced by about half and thickens, tossing occasionally to coat the chicken and beans. Serve hot sprinkled with the chopped green onions/scallions.

Enjoy.

the Older Bolder Life Vegetable Tuesday: Crispy Baked Sweet Potatoes with Hot Sauce Butter

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Chatting with Chef Libby in Austin this week after Thanksgiving, she happened to ask if we’d ever tried her Crispy Baked Sweet Potatoes with Hot Sauce Butter and Pepitas before.

I couldn’t remember ever preparing this easy and damned interesting side before, which incorporates healthy sweet potatoes for those who occasionally incorporate the tuber into their eating plan, along with a big dollop of wonderful grass-fed butter spiced up with the hot sauce of your choice. Granted, not a keto-oriented dish you’d eat every night, but what a great way to add a bit of healthier carb into your rotation for those who need it.

This recipe really couldn’t be simpler, you’re just baking halved (small) sweet potatoes cut-side down on a baking pan until crispy, and slathering with a compound butter you’ve mashed together earlier. The butter does need to be at room temperature to incorporate the hot sauce well, and while Libby’s recipe includes a tablespoon of good honey, it’s not essential given the sweetness of the spuds.

The spiced, light sprinkle of pepitas adds another layer of taste and texture, and the burst of acidity from the lime takes this one over the top.

6 small sweet potatoes, scrubbed clean, halved lengthwise
1/3 cup avocado or extra-virgin olive oil
Liberal sprinkle of kosher salt

1/4 cup unsalted, grass-fed butter, room temperature
2-3 tbsp hot sauce of your choice (we like it with Valentina)
1-2 tsp fresh lime zest
1 tbsp good honey (optional)

1/4 cup raw pepitas (pumpkin seeds)
2 tsp ground cumin OR 1 tbsp ground coriander
Another sprinkle of good salt (a flaky sea salt shines here)
Lime wedges for serving

Preheat your trusty oven to 425; toss the prepared sweet potatoes onto a baking sheet, drizzle with 1/4 cup of your oil of choice, and rub to coat all sides. Sprinkle liberally with kosher salt. Align the sweet potatoes cut side down on the baking sheet, and bake for 28-30 minutes (test by inserting a sharp knife – it should slide in easily, and you want some crispy color on the cut sides).

While the spuds are in the oven, mash the hot sauce into the butter one tablespoon at a time (use a fork) until evenly incorporated; now mash in the lime zest and honey if using, and season to taste with more salt. Set aside.

Heat the remaining oil in small saucepan over medium heat and toast the pepitas until crispy and brown (3-5 minutes); keep them moving so they don’t burn. Remove from the heat, season with the cumin or coriander and a sprinkle of kosher salt.

When the sweet potatoes are done, artfully arrange on a platter, slather with the spicy butter, spoon the toasted pepitas over, and salt to taste. Serve with lime wedges on the side – the little bit of citrus acidity really plays well here.

Enjoy.