mom’s [shake shake shake] potato salad with dill

So, this is one of those recipe-less recipes; the type of which I’m not so fond because I’m a direction-taker.  I like my recipes mapped out like a well-worn road atlas.  Improv gives me cold sweats.  Not that I haven’t occasionally had to cobble together a meal with the handful of unexpired ingredients in my refrigerator, but…a list of ingredients and their corresponding quantities makes me feel so much more competent in the kitchen.

My mom got this recipe from an old next door neighbor several many years ago.  I’m assuming our neighbor gave her the recipe the same way she gave it to me.  There is no written version, apparently, so I’ll share with you, verbatim, how my mom taught me to make it:

Mom:  I use a 1:1:1 ratio, eggs to potatoes to people, and then I add an extra egg.  I like a little more egg.

Me:  How about the seasonings?

Mom:  Well, I don’t really measure them.  It’s more like, potato, egg, dollop of dressing, salt, shake shake shake, pepper, shake shake shake, dill, shake shake shake.  Mix.  Potato, egg, dollop of dressing, salt, shake shake shake, pepper, shake shake shake, dill, shake shake shake.

Me:  {Sigh}

And that’s it.  Shake.  Shake.  Shake.  This potato salad is left entirely to your own whim as to more or less dressing, more or less salt, more or less….well, you get it.  It’s the potato salad that spawned my love for potato salad (at least this one), and is at the top of the request list when warm(er) weather rolls around.  It’s picnic-friendly, perfect for block party BBQs, or holiday weekend festivities (hint, hint, Memorial Day is right around the corner).  Grill some burgers, hotdogs, steaks…whatever.  This salad is the perfect complement.  Enjoy!

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Mom’s [shake shake shake] Potato Salad with Dill

Ingredients:

  • 6 potatoes, cooked and peeled
  • 7 eggs, hard-boiled
  • Miracle Whip (I use light or low fat variety), to taste and texture
  • Salt, to taste
  • Pepper, to taste
  • Dill, dried, to taste

Directions:

Boil potatoes, skins on, until a little less than fork tender.  Remove from water, cool completely.  At the same time, cook eggs until hard-boiled, remove from heat, cool completely.  When potatoes are fully cooled, remove skins.  Peel and wash eggs.

In medium bowl, cut one potato into one inch (bite sized pieces).  Slice one egg into bite sized pieces, as well.  Spoon in about two heaping tablespoons of Miracle Whip.  Add salt, pepper, and dried dill weed to taste.  Mix gently until well combined.  Repeat process with remaining potatoes and eggs.

Keep refrigerated until you’re ready to serve.

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pulled pork bbq (slow cooker style)

Can you ever get enough pulled pork?  I think not.

A friend gave  me this recipe a while back and I hadn’t made it for fear of being accused of being on some strange shredded meat binge.  Finally, the temptation was too great and I gave in, even though I had made shredded something-or-other fairly recently.  But it’s about the easiest recipe ever written and I was in an “I don’t want feel like lingering over dinner” kind of mood.  Four ingredients, people.  Four ingredients and that’s about all the lingering over dinner you’ll need to do.  I always feel like there’s some kitchen fairy magic going on with these meals.  Ingredients in, lid on, twelve hours later, dinner is served.

I’ve seen various recipes like this one calling for the addition of a carbonated beverage.  Does anyone know why?  Honestly, I’m not sure what the added benefit might be, because I think the meat really gets it flavor from the onions and whatever spectacular bbq sauce you choose.  So, if anyone can offer any hints as to why soda of any kind is frequently seen in slow cooker recipes like this, I’d love to know.  The finished product had absolutely no Ginger Ale overtones, whatsoever.

We always top our shredded meat with coleslaw.  We’re quirky that way.  Feel free to do the same, or just slather in more saucy deliciousness.  Enjoy!

2013-03-12

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Pulled Pork BBQ

Ingredients:

  • 4 lbs pork roast (shoulder or butt)
  • 2 large onions
  • 1 cup ginger ale
  • 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray’s) barbecue sauce, for serving (optional)

Directions:

  • Slice one onion and place in crock pot.
  • Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
  • Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin.
  • Return the shredded meat and the onions to the crock pot and stir in the barbecue sauce. Continue to cook for about another 2 hours on LOW.
  • Serve with hardy rolls and additional barbecue sauce. Any leftovers freeze very well.

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Cook’s Notes:  Shoulder or butt are recommended because the meat shreds very well.  It is a fattier cut, but the fat pretty much falls away after cooking and is easily removed from the crock pot before shredding.  Also,  the original recipe cooked for 12 hours the first round, and another 4 to 6 after straining, shredding, and adding the sauce.  I think mine would have been cooked to mush by that point.  Another 2 hours to let the flavors develop was plenty for us.  Also, the original recipe gave a tip on how to freeze ready-made sandwiches.  Personally, that just sounds disgusting.  I can only envision a soggy pile of goo coming out of the microwave upon re-heating.  My preference is to keep the meat and bread separate until I’m ready to eat.  Most importantly (as with any shredded meat sandwich where sauce or coleslaw is involved), make sure your sandwich buns can stand up to all that moisture.  I noted to serve with “hardy rolls” in the directions above, and I can’t emphasize that enough.  Unless you don’t mind eating your pulled pork with a fork.  In which case you can simply call this recipe pork-on-a-fork!

slow-cooker pulled beef and beer sliders

The Super Bowl!  Ahhhh, yes.  There’s only one reason I agree to attend gatherings centered around professional sports and that’s the food.  I can only stomach the antics and machismo of a bunch of overpaid prima donnas if my own stomach is full of good grub.  Oh, and if there’s beer!  Because what you’ll need to pair with this recipe is not wine (sorry, my dear Carolyn), it’s beer.  We paired it with Bell’s Amber (a craft brew from my native Michigan) and the combo was delicious.

Serving the beef as a “slider” sandwich is perfect for a party where there’s going to be a lot of other food, too.  Our friends had laid out a nacho/taco bar and pork carnitas, so we added the sliders with toppings of cole slaw, pickles, peperoncinis, and some sharp Vermont cheddar cheese.  The meat was incredibly tender and flavorful, and the mini sandwiches were a hit with the kids, too.  This recipe is definitely a keeper – lots of flavor with pretty minimal work, and would be yummy any time of year when you’re feeding a crowd.  Enjoy!

Slow Cooker Pulled Beef and Beer Sliders
(recipe courtesy Jersey Girl Cooks)
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 Ingredients:
  • ½ cup finely chopped onion
  • 3 lb beef roast (chuck, bottom round or shoulder roast works)
  • salt and pepper for seasoning
  • 2 tsp garlic powder
  • 12 ounces beer
  • ½ cup BBQ sauce (I used Sweet Baby Rays Sweet & Tangy)
  • 12 to 16 mini slider rolls or potato rolls
  • optional: serve with extra BBQ sauce, cheese, pickles, peperoncinis or crispy onions
Directions:
  1. Place the chopped onion in the bottom of the slow cooker.
  2. Season roast with salt, pepper and garlic powder, then place roast in the slow cooker.
  3. In a small bowl, mix together the beer and BBQ sauce. Pour over the roast.
  4. Cook on low for 8 to 10 hours.
  5. When meat is cooked, shred and serve on slider rolls with any of the suggested extras…or, anything else you prefer.

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***Cook’s Notes:  I used a round roast which cooked up beautifully in about 10 hours.  I strained the juice and saved it for re-heating leftovers.  Next time I might tinker with the quantities of beer and BBQ sauce called for during cooking.  I would have liked a little more BBQ flavor, but the meat was still delicious when prepared per the recipe.

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tabbouleh with watermelon

The first thing I usually do when we get to my mom’s for our summer vacation is gather all the Martha Stewart Living magazines I haven’t seen since our last visit.  I’ve never been a Martha Stewart fan.  She irks me in more ways than one.  But when my mom subscribed to her magazine, I figured I’d flip through an issue if, for no other reason, to confirm how much I’m irked by Martha Stewart.

And I still am.  But dang if that woman doesn’t conjure up with some incredible recipes!

This one came out of the July issue and is included in the “Fit to Eat” recipes; recipes geared toward healthy food choices and healthful living.  What tempted me most was the combination of watermelon and goat cheese.  The watermelon definitely provides a lovely sweetness to the palate, while the goat cheese adds a wonderful creaminess.  Bulgur is another one of those fabulous grains with lots of fiber, is more nutritious than rice, and is also a low glycemic index food (meaning it won’t play all sorts of nasty games with your blood sugar and insulin levels like rice and potatoes).  It sticks with you…in a good way.

Everyone really enjoyed this salad and it was even better the next day after the flavors had a chance to mingle…or, whatever it is flavors do together in the fridge when the light’s off.  I’ll definitely be making it again.  Enjoy!

Tabbouleh Salad with Watermelon

Ingredients:

  • 1 1/4 cups water
  • Coarse salt
  • 3/4 cup bulgur wheat
  • 8 ounces watermelon (about 1/2 small), peeled and coarsely chopped (1 1/2  cups)
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon  juice
  • 2 ounces soft goat cheese, crumbled

Directions:

  • Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir  in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with  a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.
  • Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt. Gently fold in goat  cheese.