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!

2013-05-04

2013-05-042

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

2013-03-121

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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!