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Post by Chuckie on Jul 22, 2017 17:59:51 GMT -5
I found this recipe online, and added the minced onions and dill weed. OMG, is it YUMMY!!! Our local store didn't have watercress, and suggested arugula salad greens, as they have the same peppery/mustard taste as watercress. The latter is what I used. I "hard boiled" the potatoes--as in potato salad--and then dumped them in a colander and ran cold water over them to stop their cooking. I also threw them in when I STARTED the H20, which I seasoned w/three bay leaves & onion/garlic salt. I cast a hand full of ice over them and left them sit in the sink when I went to buy the arugula. I then hand cut them into bite sized pieces after they chilled, and put the salad together as directed. I've included link to original recipe as well: www.purewow.com/entry_detail/recipe/1796/A-lighter-version-of-the-picnic-favorite.htmCHEERS! Chuckie Summertime Potato Salad Ingredients: 1½ pounds small Yukon gold potatoes boiled in water w/onion salt, garlic salt & 3 bay leaves ( I used new red potatoes purchased @ farmer's market) 2 tablespoons rice vinegar 2 teaspoons whole-grain Dijon mustard 2 tablespoons canola oil 1 tablespoon extra-virgin olive oil 1 TBS dried minced onions 2 tsps. dill weed Salt and freshly ground pepper ( I doubled the dressing recipe) 1 bunch watercress, coarse stems discarded Directions: 1. Bring a large pot of garlic/onion salted water w/three bay leaves to a boil. Add the potatoes and cook over medium-low heat until tender when pierced with a knife, about 25 minutes (or start all together as I did). Drain the potatoes and let cool for 15 minutes before cutting into ½-inch pieces. 2. Meanwhile, in a large bowl, whisk the rice vinegar with the mustard. Slowly whisk in the canola oil, then the olive oil, until emulsified. Whisk in onions & dill. Season with salt and pepper. 3. Cut the watercress and remaining stems into ½-inch pieces. Toss the potatoes and watercress in the dressing until combined. Season with salt and pepper. Let the salad cool to room temperature before serving. I refrigerated ours. I think it reads like it wanted you to put the arugula (watercress) in w/the spuds whilst still warm maybe to wilt them a bit. It tasted MAH-VELOUS however just like this!!
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Post by mach12 on Jul 22, 2017 18:37:27 GMT -5
We've been running around all day to all kinds of events in the little towns around us so had lunch at a restaurant today, kind of a rarity for us. I had their potato salad and darn near put it in a container to bring home to the chickens. I'm thinking I should print out this recipe and take it to them. It really looks good!
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Post by Chuckie on Jul 22, 2017 23:57:56 GMT -5
We've been running around all day to all kinds of events in the little towns around us so had lunch at a restaurant today, kind of a rarity for us. I had their potato salad and darn near put it in a container to bring home to the chickens. I'm thinking I should print out this recipe and take it to them. It really looks good! OH, this one was a keeper! We made a BIG-ASSED bowl of it, and only had like a cottage cheese container of it left when we got home!! And we gave the recipe to two or three peeps---so that's always the "proof in the puddin'" IMHO---when someone asks for the recipe!!!! CHEERS! Chuckie
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Post by karitx on Jul 23, 2017 18:31:32 GMT -5
Oooh, that sounds nice! I love me some potato salad!
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Post by nana on Jul 23, 2017 18:43:58 GMT -5
I always make my mom's "recipe"--basically potatoes, a bit of sweet onion, celery, chopped dill pickles and mayo, salt and pepper. Simple and so easy. This sounds almost as easy and a bit different with the mustard and all. I would probably do fresh onions, not dried, and leave out the arugula, since I don't like it. But it is hard for me to admit that in all these years I never once thought to season my potato water with anything besides salt. I humbly bow down to you, Chuckie, in gratitude for your wisdom! That sounds like the secret that elevates plain old potatoes to new heights!! And my mind is already ticking with what other combinations could be used to give them that certain something that makes folks go mmmmmmmm.....
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Post by Chuckie on Jul 23, 2017 21:04:19 GMT -5
I always make my mom's "recipe"--basically potatoes, a bit of sweet onion, celery, chopped dill pickles and mayo, salt and pepper. Simple and so easy. This sounds almost as easy and a bit different with the mustard and all. I would probably do fresh onions, not dried, and leave out the arugula, since I don't like it. But it is hard for me to admit that in all these years I never once thought to season my potato water with anything besides salt. I humbly bow down to you, Chuckie, in gratitude for your wisdom! That sounds like the secret that elevates plain old potatoes to new heights!! And my mind is already ticking with what other combinations could be used to give them that certain something that makes folks go mmmmmmmm..... The basic salad recipe that I included in the post didn't have dill or dried onions--those were my additions. I think potato salad is like chili-- EVERYBODY has their own recipe--and each are good in their own rite!! My Mater always had chopped hard boiled eggs, celery, and celery seed in hers, topped w/sprinkled paprika just before serving. My S.I.L.'s Mom added chopped bell peppers. The additions are endless and limited only by the taste of the prepper!! I almost ALWAYS use "flavoured" salts in my boiled spuds--garlic, onion, or even seasoned salt, but ALWAYS a coupla bay leaves in the water. Another trick when making mashed spuds, mince up some carrots and celery to about lima bean size, and boil w/the spuds till soft. Mash w/the spuds; I usually use that formula when doing poultry, and have added a sprinkle or two of ground sage to the bowl when beating. They come out a 'purty orangish' colour, and add a distinct, "casserole" taste. I also use half-n-half when I mash ALL mine, topped w/a dollop of real butter. And Irish Colcannon is a mainstay around here as well. Lastly, whenever I do roast beef, I add about a 1/4 cup of our fresh horseradish to the mashed potatoes. OMG, are those GOOD w/the roast!!! Experiment away, nana! Nobody taught ME the stuff I do, I just ad-libbed it when going along. Often times (in bachelor days) alcohol was involved. Me and old Dewey (my original Boston Terrier that lived like 18 years!!) were bachelors until Monkey came along. Dewey ate ALL my mistakes, so both of us were happy---and there was never any evidence of a boo-boo!! (and there wasn't much I DIDN'T eat back then, much to Dewey's chagrin!) CHEERS! Chuckie
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Post by nana on Jul 24, 2017 7:28:13 GMT -5
I always put a bay leaf in when I cook rice. Of course it would be great with potatoes! Sometimes I guess I just need to have the obvious pointed out to me. You could flavor your pasta water too. Why not? I feel like whole new vistas of culinary adventure are opening up here....the mind reels!
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Post by nana on Jul 24, 2017 17:54:17 GMT -5
I made this tonight. I gave a bite to my husband to taste before dinner. His exact words: "That's delicious potato salad!" Indeed it is! I love being able to add a new item to the repertoire!
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Post by Chuckie on Jul 24, 2017 22:09:50 GMT -5
I always make my mom's "recipe"--basically potatoes, a bit of sweet onion, celery, chopped dill pickles and mayo, salt and pepper. Simple and so easy. This sounds almost as easy and a bit different with the mustard and all. I would probably do fresh onions, not dried, and leave out the arugula, since I don't like it. But it is hard for me to admit that in all these years I never once thought to season my potato water with anything besides salt. I humbly bow down to you, Chuckie, in gratitude for your wisdom! That sounds like the secret that elevates plain old potatoes to new heights!! And my mind is already ticking with what other combinations could be used to give them that certain something that makes folks go mmmmmmmm..... And Irish Colcannon is a mainstay around here as well. CHEERS! Chuckie I figured I post the Colcannon recipe, before someone asks for it. Monkey bought this book--"The Irish Heritage Cookbook" by Mercedes McLoughlin & Marian Mc Spiritt back when we were married in 1994 ( ISBN 0-906121-11-6). I'll post it alone as well, so folks can find it! CHEERS! Chuckie COLCANNONIngredients: 1 medium cabbage 2 tablespoons butter 6 large potatoes, peeled and cut in half 1.5 cups milk ( we use half-n-half) 2 scallions or leeks, freshly chopped ( we use fresh green spring onions, minced w/some of the tops) Salt & Pepper to taste minced Parsley Peel potatoes and place in pan with enough cold water to cover. Add salt and boil until tender, 30-40 minutes. Drain well, and shake potatoes in pan over heat for a few minutes to dry them. Mash the potatoes. Meanwhile, core and shred cabbage. Boil in 2 cups of salted water until tender, approximately 8-10 minutes. *DO NOT OVERCOOK*. Drain well and toss with 2 tablespoons of melted butter. Cover loosely. Chop scallions finely, using bulb and the green tops. Pour milk into a small saucepan, and add scallions. Bring to a boil ( I do more like a hard "scald" for a coupla minutes). Pour the milk and scallions into the mashed potatoes. Add salt & pepper to taste. Beat until light and fluffy. Fold in cabbage and beat over moderately low heat, add more milk (1/2 X 1/2) if necessary. Mold the mixture in a heated serving dish. Make a well in the center, add butter to taste and let melt. Garnish with minced fresh parsley.
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Post by nana on Jul 25, 2017 7:47:49 GMT -5
I'm going to have to try this, since you are obviously a person to trust when it comes to anything potatoes, but I will probably try to cut down on the amount, because it sounds like it makes a hell of a lot for two people!
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Post by Chuckie on May 25, 2020 18:14:43 GMT -5
I found this recipe online, and added the minced onions and dill weed. OMG, is it YUMMY!!! Our local store didn't have watercress, and suggested arugula salad greens, as they have the same peppery/mustard taste as watercress. The latter is what I used. I "hard boiled" the potatoes--as in potato salad--and then dumped them in a colander and ran cold water over them to stop their cooking. I also threw them in when I STARTED the H20, which I seasoned w/three bay leaves & onion/garlic salt. I cast a hand full of ice over them and left them sit in the sink when I went to buy the arugula. I then hand cut them into bite sized pieces after they chilled, and put the salad together as directed. I've included link to original recipe as well: www.purewow.com/entry_detail/recipe/1796/A-lighter-version-of-the-picnic-favorite.htmCHEERS! Chuckie Summertime Potato Salad Ingredients: 1½ pounds small Yukon gold potatoes boiled in water w/onion salt, garlic salt & 3 bay leaves ( I used new red potatoes purchased @ farmer's market) 2 tablespoons rice vinegar 2 teaspoons whole-grain Dijon mustard 2 tablespoons canola oil 1 tablespoon extra-virgin olive oil 1 TBS dried minced onions 2 tsps. dill weed Salt and freshly ground pepper ( I doubled the dressing recipe) 1 bunch watercress, coarse stems discarded Directions: 1. Bring a large pot of garlic/onion salted water w/three bay leaves to a boil. Add the potatoes and cook over medium-low heat until tender when pierced with a knife, about 25 minutes (or start all together as I did). Drain the potatoes and let cool for 15 minutes before cutting into ½-inch pieces. 2. Meanwhile, in a large bowl, whisk the rice vinegar with the mustard. Slowly whisk in the canola oil, then the olive oil, until emulsified. Whisk in onions & dill. Season with salt and pepper. 3. Cut the watercress and remaining stems into ½-inch pieces. Toss the potatoes and watercress in the dressing until combined. Season with salt and pepper. Let the salad cool to room temperature before serving. I refrigerated ours. I think it reads like it wanted you to put the arugula (watercress) in w/the spuds whilst still warm maybe to wilt them a bit. It tasted MAH-VELOUS however just like this!! Had to "bump" this up, as I made it tonight w/BBQ ribs from the Chambers and my version of baked beans. As an aside, I used fresh spring onions from the farmers market instead of the dried minced, along w/a large radish, cut into small dice. Also had about 1/4 red bell pepper that I minced fine. We have YET to find watercress around here, so just use arugula. Will head to KC Farmers Market in search of the former real soon... Only Monkey & I dining, but we did a number on it!!! LOL CHEERS! Chuckie
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Post by mach12 on May 25, 2020 20:49:23 GMT -5
I don't know whether I've ever posted our family recipe for potato salad. My mother always made it and as simple as it is people raved about it and the bowl was always scraped clean so figured I'd add it here to what looks like it has developed into the "potato salad thread". We have a local seafood restaurant called Johnny's Dock and they developed their own seasoning some years ago called Johnny's Seasoning Salt and later came up with salad seasonings, dressings and so on but the Johnny's listed in the recipe is the original seasoning salt. I've used other brands and they're okay, just not the flavor I expect, but the potato salad is still really good.
5 lbs potatoes 5 large dill pickles diced (My mom insisted we use Farmans dill pickles for potato salad) 8 to 10 boiled eggs (chopped but save two to slice and decorate top) 1 med onion chopped celery seed (Mom sometimes added, about 1/2 tsp) sliced black olives (almost always) mayo to taste dill pickle juice to taste yellow mustard to taste lightly season w/ Johnny's seasoning (but not too much cause it can ruin the color of the salad, maybe 1 tsp.) salt to taste pepper to taste sprinkle paprika over the top I normally add; celery-chopped finely (my kids don't like but I do : ) 1/2 to 1 cup sweet relish
for a variation I also sometimes add: 1 tbl Worcestershire sauce 1 tbl ketchup
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Post by droppedstitch on May 25, 2020 22:33:00 GMT -5
I found this recipe online, and added the minced onions and dill weed. OMG, is it YUMMY!!! Our local store didn't have watercress, and suggested arugula salad greens, as they have the same peppery/mustard taste as watercress. The latter is what I used. I "hard boiled" the potatoes--as in potato salad--and then dumped them in a colander and ran cold water over them to stop their cooking. I also threw them in when I STARTED the H20, which I seasoned w/three bay leaves & onion/garlic salt. I cast a hand full of ice over them and left them sit in the sink when I went to buy the arugula. I then hand cut them into bite sized pieces after they chilled, and put the salad together as directed. I've included link to original recipe as well: www.purewow.com/entry_detail/recipe/1796/A-lighter-version-of-the-picnic-favorite.htmCHEERS! Chuckie Summertime Potato Salad Ingredients: 1½ pounds small Yukon gold potatoes boiled in water w/onion salt, garlic salt & 3 bay leaves ( I used new red potatoes purchased @ farmer's market) 2 tablespoons rice vinegar 2 teaspoons whole-grain Dijon mustard 2 tablespoons canola oil 1 tablespoon extra-virgin olive oil 1 TBS dried minced onions 2 tsps. dill weed Salt and freshly ground pepper ( I doubled the dressing recipe) 1 bunch watercress, coarse stems discarded Directions: 1. Bring a large pot of garlic/onion salted water w/three bay leaves to a boil. Add the potatoes and cook over medium-low heat until tender when pierced with a knife, about 25 minutes (or start all together as I did). Drain the potatoes and let cool for 15 minutes before cutting into ½-inch pieces. 2. Meanwhile, in a large bowl, whisk the rice vinegar with the mustard. Slowly whisk in the canola oil, then the olive oil, until emulsified. Whisk in onions & dill. Season with salt and pepper. 3. Cut the watercress and remaining stems into ½-inch pieces. Toss the potatoes and watercress in the dressing until combined. Season with salt and pepper. Let the salad cool to room temperature before serving. I refrigerated ours. I think it reads like it wanted you to put the arugula (watercress) in w/the spuds whilst still warm maybe to wilt them a bit. It tasted MAH-VELOUS however just like this!! Had to "bump" this up, as I made it tonight w/BBQ ribs from the Chambers and my version of baked beans. As an aside, I used fresh spring onions from the farmers market instead of the dried minced, along w/a large radish, cut into small dice. Also had about 1/4 red bell pepper that I minced fine. We have YET to find watercress around here, so just use arugula. Will head to KC Farmers Market in search of the former real soon... Only Monkey & I dining, but we did a number on it!!! LOL CHEERS! Chuckie BBQ ribs in the Chambers??? Also, interesting recipe, Mach12!
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Post by mach12 on May 25, 2020 22:46:10 GMT -5
You have to try the original recipe. Chuckie had me at the Dijon mustard. I love having options. We had a BBQ when my grandson went in the Air Force and I did Chuckies potato salad and my sister did the traditional family version and it was nice to have the variety.
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Post by nana on May 26, 2020 15:03:33 GMT -5
Oh Droppedstitch, yes indeed! BBQ ribs in the Chambers oven are fabulous! All they lack is a smoky vibe, which you can fake by adding that liquid smoke or some smoked paprika, or something like that. The hardest part is remembering to put them in an appropriate amount of hours before you want to eat.
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Post by droppedstitch on Jun 3, 2020 18:10:10 GMT -5
Oh Droppedstitch, yes indeed! BBQ ribs in the Chambers oven are fabulous! All they lack is a smoky vibe, which you can fake by adding that liquid smoke or some smoked paprika, or something like that. The hardest part is remembering to put them in an appropriate amount of hours before you want to eat. Finally remembered to look it up in the Idle Hour, and I didn’t see a recipe for ribs. I also didn’t see one posted in the pork section. Could someone please help me out. 😄
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Post by Chuckie on Jun 3, 2020 19:43:36 GMT -5
Oh Droppedstitch, yes indeed! BBQ ribs in the Chambers oven are fabulous! All they lack is a smoky vibe, which you can fake by adding that liquid smoke or some smoked paprika, or something like that. The hardest part is remembering to put them in an appropriate amount of hours before you want to eat. Finally remembered to look it up in the Idle Hour, and I didn’t see a recipe for ribs. I also didn’t see one posted in the pork section. Could someone please help me out. 😄 Uhhhhhhhhhh, I make me OWN 'dry rub', and have an ELECTRIC smoker where I put them in there for an HOUR or so after I remove the membrane off the backside and 'dry rub' them (the electric smoker basically gives them smoke FLAVOR, does NOT really "cook" them). Then I take them outta the smoker, and already have my NG BBQ grill HOT, and sear each side 5 minutes or less. At THIS point, you can put them in the icebox until tomorrow, or FREEZE them until you're ready for them. At such point, preheat the oven to 400, and make sure the ribs are @ room temp. Place in the preheated Chambers in a Lisk Roaster, run the gas fifteen minutes, then turn the gas OFF. I go for 2.5/3 hours CWTGTO, so judge accordingly. And--again--methinks ribs are like CHILI, everybody has their OWN recipe... CHEERS!! Chuckie
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Post by nana on Jun 5, 2020 7:39:11 GMT -5
Yeah, there probably are a million ways !
I don’t have a smoker, so I just take the ribs, rub them with my favorite dry rub recipe from Dinosaur Barbecue, and let them come up to room temperature like Chuckie said. My method differs in that I put the ribs into the “cold” oven, uncovered in my Lisk, and run the gas at around 450 until I can hear things starting to sizzle through the door, which works out to about 15-20 minutes. Then I put the lid on, let the gas run a minute or two more to account for heat loss from opening up the door, and shut it off. I let them go at least 2-3 hours, but more won’t hurt, they just get more tender! We have been just slathering them with sauce when we eat them, but I think next time I’ll try basting them with sauce right before I put the lid on—I like that caramelized glaze.
The Lisk is nice, but of course you can use a roasting pan and put some foil over it too!
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Post by Chuckie on Jun 5, 2020 8:37:49 GMT -5
Yeah, there probably are a million ways ! I don’t have a smoker, so I just take the ribs, rub them with my favorite dry rub recipe from Dinosaur Barbecue, and let them come up to room temperature like Chuckie said. My method differs in that I put the ribs into the “cold” oven, uncovered in my Lisk, and run the gas at around 450 until I can hear things starting to sizzle through the door, which works out to about 15-20 minutes. Then I put the lid on, let the gas run a minute or two more to account for heat loss from opening up the door, and shut it off. I let them go at least 2-3 hours, but more won’t hurt, they just get more tender! We have been just slathering them with sauce when we eat them, but I think next time I’ll try basting them with sauce right before I put the lid on—I like that caramelized glaze. The Lisk is nice, but of course you can use a roasting pan and put some foil over it too! Nana: I forgot to mention, I put "watered down" Gates BBQ on them BEFORE I sear on the grill! One of the old recipes I had for chicken legs done in a leg rack on the grill said use equal parts H20 w/your fave BBQ sauce, mix together, then brush on last five or ten minutes of grilling. As you stated, helps give them a glaze. I think I'll post this under it's own heading, to make doing ribs a little easier for new folks!! CHEERS! Chuckie
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Post by droppedstitch on Jun 22, 2020 10:25:56 GMT -5
I apologize for my slow response! But thank you for the information! It sounds delicious. We do have a little Green Mountain smoker that does not get near enough use, but this sounds like a good recipe to get it out.
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