Weekly cooking (and related issues) Thread

[Jamestown1630]

My office is holding its annual Summer Barbecue in a couple of weeks. Calling it a 'barbecue' is a bit extravagant, as all we do is cook hot dogs and hamburgers on a propane grill ;-) and the stars of the show are usually the wonderful side dishes that folks from many different ethnic cuisines bring to the party.

This year it will be a much smaller affair, with our 'grill master' out on knee-replacement surgery, other staff leaving for new jobs, and lots of folks away for Summer.

But I have to come up with a side dish!

I was thinking of trying this 'Texas Pete Roasted Corn and Poblano Salad' that showed up in the coupon section of the newspaper recently (apologies for the size of the pic above; haven't figured that out, yet ;-(

https://www.texaspete.com/recipe/texas-pete-roasted-corn-and-poblano-salad

I'm also thinking of doing a Broccoli Salad – the one where you finely chop broccoli florets, pecans or walnuts, and onion, and mix it with a Mayo-Milk-Vinegar-Sugar dressing. I'm not sure how it would go over – my crew are not exactly 'health nuts', especially at parties; but I love it. Some recipes add bacon, and in this one Paula Deen really 'mixes it up':

http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.htm

-JT

[leaning conservative]

I am going to try putting the dressing on hot potatoes. I always wait for them to cool, but it makes sense that they would absorb more dressing while still hot.

[miss marmelstein]

Just understand that the potatoes will not have that ‘cut’ look that most people like and are used to. It will be much more crumbly. The best food market in New Jersey - Sickles in Little Silver - now sells it along with a more traditional waxy potato salad.

[miss marmelstein]

Here is my variation of “Inez Fontenez’s Succotash” as printed in Gourmet Magazine by the great, late Laurie Colwin:

Sweat a chopped onion in some olive oil along with minced garlic and sweet red pepper.* Add salt and pepper and wait until the mess becomes softened. Now add a whole lot of sliced ginger, a 10 ounce package of frozen corn (or fresh corn if you like), 10 ounce package of lima beans and 1 to 2 cups of either water if you are a vegetarian or chicken broth if you are not. The chicken stock adds real flavor. Simmer it covered until the beans are tender. Remove lid and cook down for several minutes.

Even lima bean haters love this.

*I’ve never made this with a hot pepper but for folks who love heat, it might make a nice addition.

[leaning conservative]

I actually like the texture of a mashed/ chunky potato salad. I am now seriously craving a bowl.

[miss marmelstein]

I made some for the 4th. It was delicious. Since I’ve been dieting since April, it was a real treat.

[Hoffer Rand]

Hubby and I tried the Texas Potato Salad recipe from Cook’s Country over the weekend. I’m at work and don’t have access to the recipe to post, but it is super delicious.

[Hoffer Rand]

It’s good pickled, particularly with hot peppers.

Yum! Pickled okra. I second that!

[Liz]

This is fun to serve. All the ing are neatly arranged. Guests can choose big or small portions of each ing for their salad.The fab dressing is adapted from celebrity chef David Chang of Momofuku. His Octo Vinaigrette is the real star of this salad.

CHINESE CHICKEN SALAD

Salad Arrange neatly 1½ cups red cabbage, finely shredded 4 cups Chinese cabbage (Nappa Cabbage), finely shredded, can use julienned iceberg, cup shredded carrots,2 cups shredded chicken, ½ cup scallions / shallots, finely sliced on the diagonal.

FINAL Just prior to serving, drizzle dressing over; garnishes on the side.

Garnishes ½ to 1 cup Chang's crunchy noodles 2 tb roughly chopped peanuts 1 tsp sesame seeds.

DRESSING Shake in jar 3 tb ea light soy sauce, rice wine vinegar, tb sesame oil 2 tbsp grapeseed oil (or neutral flavored oil) 1 tsp sugar 1½ tsp grated fresh gingeroot, minced gar/cl, ½ tsp black pepper. Steep 10 min.

Or serve it prettily tossed.

[Pelham]

When cooked potato is cold it is a resistant starch and doesn’t break down into glucose. It becomes a fiber source for the gut microbiome and is actually beneficial for weight loss.

[miss marmelstein]

Yes, but when it comes to eating potato salad, I don’t really care about the health benefits. It’s a summertime treat although Laurie Colwin was a fan of serving it at wintertime dinner parties. I don’t have the courage to do that!

[Ketill Frostbeard]

Omit the crunchy noodles and it would be fairly low-carb ;)

[Liz]

Mmmmmm.....good point. Deelish just as it is.

[Trillian]

I miss that site. I was hoping it would come back after her break, but it didn’t. I loved the guy fieri jokes she did..

[Jamestown1630]

Is it this one?

http://vanillaandbean.com/texas-potato-salad/

[Jamestown1630]

Those carrots sound great!

[Hoffer Rand]

YES!! It is SO good!! Personally, I would increase the ratio of onions, jalapenos, celery, eggs, etc. to potato, but that’s just me. I like my potato salad to have lots of “stuff” in it. The pickling removes a lot of the kick from the jalapenos, for those who may be worried about this being too spicy.

[Trillian]

This looks so delicious on the website:

No Churn Lemon Ice Cream

Ingredients:
2 cups cold heavy cream
1 (14oz) can sweetened condensed milk
2 tbsp fresh squeezed lemon juice
6 oz lemon curd, slightly warmed until it is liquid enough to be swirled into the batter

Directions:
1. In a bowl of a stand mixer, combine heavy cream and lemon juice. Beat on high speed until stiff peaks form.
2. In a large bowl, add condensed milk. Working in small batches, gently fold in the heavy cream. I added my heavy cream in three batches. You want to fold until no steaks remain and heavy cream is completely combined with the condensed milk. The heavy cream will loose its stiff peaks, but the final batter should still look airy and light. See photos from this post for reference.
3. Pour ice cream batter into a loaf pan or other similar sized container. Pour thin swirls of lemon curd over surface of the ice cream. Use a knife to swirl it evenly into the ice cream batter. Place into freezer and let set for 10-12 hours.
No Churn Lemon Ice Cream

[Liz]

No Churn Lemon Ice Cream

[Liz]

Rachel Ray developed this recipe for Hawaiian Shave Ice if you dont have
the machine. She uses a cold blender to shave ice. Blender-powdered ice is
topped with fruit syrup and served over ice cream--a Hawaiian sundae.

Pineapple Shave Ice / August 2009 Rachel Ray magazine

TOPPING Cook syrupy on med 2 1/2 c chp pineapple,
3/4 c water, 1/2 c sugar, juiced lemon, pinch salt.
Puree. Strain/chill 2 hours.

SHAVE ICE Freeze blender jar an hour. W/ motor on,
drop in singly 3 cups ice cubes.

ASSEMBLY Spoon powdered shave ice over vanilla ice cream;
top w/ pineapple syrup and sweetened condensed milk.

SERVE A mint sprig on the side is nice.

[Jamestown1630]

Lovely story, and good recipes!

-JT