***Weekly Cooking Thread *Recipes* Ping List***
(to be added/deleted to the pinglist, please request on thread or PM me - thanks)
Recap of recipes from last week’s thread June 25th
Appetizer* 10 Phillie Nachos
Appetizer* 48 Bruschetta
Dessert* 5 Key Lime Pie with Cocoa Meringue
Dessert* 9 CHOCOLATE MACAROON RICE PUDDING
Dessert* 18 Fluffy Peanut Butter Frosting
Ingredient* 41 SWEETENED CONDENSED MILK
Meal* 3 Mojito Marinade for flank Steak
Meal* 6 ROTISSERIE BEEF ROAST
Meal* 52 Beer-Brined Grilled Pork Chops
Side* 32 Asparagus Namul
Soup* 29 Pot Sticker Soup
June 25th post link:
http://www.freerepublic.com/focus/chat/2739800/posts?page=54#54
Potato Salad Brule (sorry, I don't know how to make an accent grave on the kbd...)
10 lbs red potatoes or new potatoes, if available
1 lb good (i.e. not too fat) bacon
7 TBSP mayonnaise
3 TBSP yellow or spicy brown mustard
12-20 medium stuffed manzanilla olives, or more or fewer to taste
12-16 large dill pickle chips, or more or fewer to taste
4 large cloves garlic, well-chopped
XV olive oil
ground black pepper, to taste
salt, to taste
2-3 tsp ground cumin
Rinse potatoes and drain. Do NOT peel. Pat dry and chop into bite-sized pieces.
Heat 2-3 TBSP olive oil in large skillet over medium-high heat. When up to temp, add a batch of potatoes to just cover the surface of the skillet (probably 3-4 batches in all). Toss potatoes gently while cooking, and cook until somewhat burnt (hence the "brule" in the name). Remove from heat, drain well on paper towel, and place in large bowl.
Repeat with successive batches until all potatoes are cooked. You might want to alternate batches: burn one, cook the next one until done but not burnt, etc. Your choice.
Trim bacon of excess fat, cut into small pieces, and fry until crispy ("brule", again). With two minutes to go on the bacon, add the chopped garlic. When bacon is nice and crispy, remove from heat, drain well on paper towels and add to bowl.
Slice the olives thinly and chop the pickles roughly. Add to bowl. Add ground pepper to taste, salt to taste, and the cumin. NOTE: the bacon, olives and pickles have a good deal of salt, so be careful in adding more salt.
Toss thoroughly but gently.
Add the mayo and mustard and toss salad again. First time, add just half of each, toss, and see if the salad is the consistency you like. If so, you're done. If not, add more.
Chill for 1 hour and serve.
Note: I prefer a 5-2 ratio of mayo to mustard. ANY RATIO you like is perfectly fine, including no mustard at all (but, frankly my dear, that's pretty damned bland).
There is, of course, no problem at all in multiplying this recipe for large crowds.
Happy 4th to all!
Made that with good results. A keeper.
2 hot dog buns
2 buffalo hot dogs
1/4 cup finely diced kimchi mayo and mustard
Grill the hotdogs for a couple of minutes until they are heated through. Warm up the buns alongside the hotdogs. Smear a little may and mustard on the buns, insert the hotdog into the bun and top with diced kimchi.