potato crusted tilapia in a sour cream and chive sauce

• tilapia fillets
• 2 eggs
• instant potato flakes
• white pepper
• fat free sour cream
• fresh chives, chopped fine

In a bowl beat the two eggs. On a plate combine potato flakes with white pepper and salt. Dredge fish fillets in the egg and then the potato mixture. In a little bit of olive oil over a medium high flame, saute the fish for about 3 minutes per side (the topping will fall off so try to be gentle). Once cooked transfer to an oven at 350 degrees. Reduce heat in pan and add chives to pan drippings and saute for 3-5 minutes. Shut off the heat under the pan and add sour cream, mixing until consistency becomes sauce like. Spoon sauce over cooked fish and serve.

The dish: I already let you know that Lee Iacocca was my favorite childhood hero, but there were a few other runner ups. Dave Thomas, the iconic founder of Wendy's restaurants was always near the top of the list. Dave was an orphan who grew up fast and had no one to rely on but himself. He worked a variety of kitchen and restaurant jobs, always dreaming of having his own establishment. What you may not know is that Dave left his mark on the fast food industry long before anyone knew the name of his daughter with the red hair and pigtails. Working his way up through the ranks, he essentially saved Kentucky Fried Chicken from collapsing into certain bankruptcy (a fate that GM would have you believe is some kind of milestone). All the delicious menu items, Dave thought those up; that timeless red striped bucket, his invention; creating the image of the Colonel being a jovial old man instead of a crabby, fouled mouth hot head, his doing as well. It wasn't until he achieved a fair amount of success in the fast food industry that he opened Wendy's, and he stayed active in its operations well past what most would consider to be normal retirement age, especially with his means. Why do I mention all this? Simple, he was the first (and only to my knowledge) fast food executive to realize that sometimes fries just won't cut it, and every now and again people need a baked potato. Few things in American cuisine are as widely accepted as a baked potato with sour cream and chives. Not too healthy, not too decadent, simple, affordable and with flavors that taste like they were made for each other. That was the thinking I had when putting this dish together. It worked well, but I still like salmon better. Of course, after typing this I see a trip to Wendy's in my near future.

shallot and thyme mashed potatoes

• 1 bag of yukon gold potatoes
• fresh shallots, chopped fine
• fresh thyme, chopped fine
• 2 tablespoons heavy cream
• olivio
• coarse salt

Peel and chop potatoes into large cubes, boil over a high flame for 10 minutes or until they are soft and slide off a fork. Meanwhile, saute shallots in a little olivio over a medium flame for 10 minutes. Add cooked potatoes and shallots to large bowl, add cream and olivio, salt and thyme to taste, mash until smooth.

The dish: I've said it before; it's hard to find a dish that's more well liked and yet as easy and versatile as mashed potatoes are. Boil some potatoes, add some dairy and seasonings and wham- an instant crowd pleaser that goes with pretty much any dish. As you can tell from reading these pages I tend to like potatoes with some thyme in them, but pretty much any green herb will work. Any variety will work, but in a tradtitonal "meat and potato" recipe, splurge and go for the yukon golds, they're well worth the extra few pennies. I really try to not depend too heavily on salt in these recipes, but potatoes are one of those few things that just need a little to bring out their natural flavor.

mashed potatoes with leeks and thyme

• 3 pounds potatoes, scrubbed and peeled
• 4oz fat free sour cream
• 1/4 cup milk
• fresh thyme
• 1 large leek

Slice potatoes and boil until tender in salted water, drain. Chop thyme and white section of leek finely, saute in a skillet with a little bit of olive oil for 5 minutes over medium flame, stirring occasionally. In large bowl combine cooked potatoes with leeks and thyme and add remainder of ingredients. If you like very smooth whipped potatoes beat with a hand or stand mixer, otherwise a spoon works just fine. Once mixture is at your desired consistency, season to taste with kosher salt and serve.

The dish: Potatoes are a great canvas to run with and add pretty much anything you can dream of. The thyme and leek combo worked well, but I've added all kinds of crazy things to the mix. You can omit the sour cream and add pretty much any creamy dairy that suits you; more milk, heavy cream, butter, buttermilk or even yogurt if you get down with the active cultures. I made this mix a little creamier than I would have normally, but I wasn't sure when we'd be eating and as with pretty much everything but our own bodies mashed potatoes tend to firm up as they sit around.