This is something that I saw on TV and had to share. Of course I mixed it up a little bit from the original recipe. Very simple and another one of those recipes that you can just throw into a crock pot and let it cook all day or all night if you want to do it that way. One thing is that it is a mix of two regions of cuisine that I hold dearly to my heart. German and American fusion is something that I have found as a great way to make some wonderfully joyous food. I know that it doesn't sound like it is that healthy but it really isn't that bad with the proper ingredients. You can sub chicken sausage instead of pork or beef. Many chicken sausages are decently priced and aren't bad for you at all. I like to mix kielbasa and bratwurst in mine but that is me. You can even do the italian version with subbing the cabbage with peppers, onions, and tomato. Eat it on a sandwich roll or on a plate. This is easy and doesn't involve any real work at all. Here are the things you'll need.
2 Granny Smith Apples (cored and quartered)
4 lager beers (I use Killian's in mine. Something like Yeungling or Budweiser will work also)
1 lb Kielbasa (cut into inch long pieces along bias)
4 Bratwurst links (raw sausage...not cooked)
1 32 oz bottle Apple Juice
1 head Cabbage or 2 bags of shredded cabbage
1/4 cup Apple Cider Vinegar (the acidity will cook out don't worry...you just want the bite)
2 tbsp Mustard Seed (brown mustard seed if you can find it)
First things first. You're going to cook the bratwurst in 2 of the beers. Just put the two beers in a pot on the stove and bring to a boil with some salt. Once boiling, add the bratwurst and cook for 20 minutes. While waiting for the brats to cook. Go ahead and set the mix in the crock pot. Dump shredded cabbage into pot and then add the apples, apple juice, remaining two beers, vinegar, mustard seed and kielbasa in the pot and set on high. Once Brats are done, cut them into inch long pieces just like the kielbasa and discard beer that you cooked those in. You don't want to cross contaminate them. Throw in a little bit of minced garlic or a couple of shakes of hot sauce if you want to. Totally optional. Cook on high for about 3-4 hours then turn on low until you're ready to eat. If you just want to leave it all night then cook on low for 7-8 hours. You get the same result. What comes out of this is a very deep, rich, and sweet kraut with sausage that is just bursting with flavor. Like I said earlier, feel free to experiment with this as its not an exact recipe and it can be changed to suit your pallet and taste. One thing that is constant with German food is that the seasoning is very simple and involves very little spice. You mix it with American thought with seasoning food and it can be even better. I just enjoy the simpleness of German cuisine. Its often cooked with wine, beer, or other fruity and earthy flavors. It lends itself to its simple nature but has a very complex flavor profile when done correctly. I'll add some more of these recipes along with mixes with German/Low Country/Cajun/Creole fused ideas that I have come up with. Some great side dishes to go with this recipe are corn, apple dumplings, fried potatoes, or perhaps some good old potato salad.
Bananas Foster
Here is my Bananas Foster recipe...fast and easy fix to fix your sweet tooth or just to soothe your urge for a good desert. Here are the things that you will need.
4 Shortbread Biscuits
2 Ripe Bananas
1/2 Stick Butter/Margarine
1 tbsp brown sugar
1 1/2 oz Dark Rum
1 1/2 oz Banana Liquor
Vanilla Ice Cream
Start by melting the butter in a skillet and cut the bananas up into small slices. Once butter is melted, add the bananas and start browning the banana slices. Add the brown sugar and prepare the biscuits and ice cream. Once the sugar is melted in and liquid in the pan is slightly darkened, add the banana liquor and then the Dark Rum. With a match, light the mixture in the pan and let the mixture flambe until the flames disappear. This will be when the alcohol is burned off and the natural sugars from the rum and liquor are left. Spoon some of the mixture straight out of the pan while it is hot onto the ice cream and biscuit and serve.
This is also very good with strawberries instead of the bananas and you can keep the banana liquor or substitute it with strawberry schnapps. Hope everyone enjoys this one.
4 Shortbread Biscuits
2 Ripe Bananas
1/2 Stick Butter/Margarine
1 tbsp brown sugar
1 1/2 oz Dark Rum
1 1/2 oz Banana Liquor
Vanilla Ice Cream
Start by melting the butter in a skillet and cut the bananas up into small slices. Once butter is melted, add the bananas and start browning the banana slices. Add the brown sugar and prepare the biscuits and ice cream. Once the sugar is melted in and liquid in the pan is slightly darkened, add the banana liquor and then the Dark Rum. With a match, light the mixture in the pan and let the mixture flambe until the flames disappear. This will be when the alcohol is burned off and the natural sugars from the rum and liquor are left. Spoon some of the mixture straight out of the pan while it is hot onto the ice cream and biscuit and serve.
This is also very good with strawberries instead of the bananas and you can keep the banana liquor or substitute it with strawberry schnapps. Hope everyone enjoys this one.
Black Ale Pork Roast
This is something I've tried before with regular Lager but I decided to use a dark ale instead. My advice is to start this either at night and cook it while you are sleeping or early in the morning and cook it all day. Very quick for prep but it takes a while to cook.
1.)1 Boston Butt Pork Roast
2 )12oz bottles of Black Ale (New Belgium Brewery's 1554 is the one I used. It is strong enough to give a good flavor and still retains some sweetness)
3.)1 large white onion
4.)4 cloves of Garlic
5.)1 package of sliced White Button Mushrooms
6.)1 pint of Beef Stock
7.) 1/4 cup Worcestershire Sauce
Jarred's Pork Rub
1.) White Pepper
2.) Black Pepper
3.) Cayenne Pepper
4.) Cracked Sea Salt or Kosher Salt
5.) Cumen
6.) Italian Seasoning
7.) Garlic Powder
8.) Onion Salt
9.) Rosemary
10.) Paprika (smoked if you have it)
11.) Celery Salt
Ok this is easier than it looks like. It takes 20-25 minutes of prep time and 6-7 hours of cook time. Don't get scared at the amount of stuff needed for this. Mix the rub first in a sandwich bag or small finger bowl. No real amounts of stuff in this rub but I just eyeball everything so I don't waste time measuring everything out. The flavors are what matters. Apply the meat rub all over the pork roast and rub it in with your fingers and hands vigorously. Wash hands and line the vessel of whatever you are cooking with in olive oil and heat to medium on stove top. Preheat oven to 250. With tongs or hands (no forks) put roast in pot on the stove top and singe the roast to sear in all the herbs and spices into the meat. My suggestion, cut onion while on first side, when done with onion its time to turn it over. You are just searing so don't worry about cooking through at this time. Make sure that all sides and edges are seared and remove the roast momentarily. Deglace the pot with a splash of beer and scrape all the spicy goodies off the pan and add the roast back in. Throw in the onion, mushroom, and sliced garlic cloves. Pour in the rest of the beer the Worcestershire sauce and beef stock put the lid on and pop it in the oven. Let it cook for 6-7 hours and when you open the lid after it is done, let it rest, and the meat will just pull off the bone. Put on sandwiches with some bbq sauce and you have a meal with lots of leftovers.
People have asked me why I insist on using alcohol to cook. I use it because it tastes good. It has a lot of flavor and makes things yummy. I use rum, brandy, whiskey, wine, beer, and many other things in many of my recipes and sauces. One of my favorite deserts is Bananas Foster which I'll post later. Delicious and definitely tasty and uses rum. I will continue to use these things in my recipes and if you would like me to put alternatives because of personal or religious reasons (the alcohol is all cooked out just leaving the flavor behind so religion shouldn't be a breaker), let me know.
1.)1 Boston Butt Pork Roast
2 )12oz bottles of Black Ale (New Belgium Brewery's 1554 is the one I used. It is strong enough to give a good flavor and still retains some sweetness)
3.)1 large white onion
4.)4 cloves of Garlic
5.)1 package of sliced White Button Mushrooms
6.)1 pint of Beef Stock
7.) 1/4 cup Worcestershire Sauce
Jarred's Pork Rub
1.) White Pepper
2.) Black Pepper
3.) Cayenne Pepper
4.) Cracked Sea Salt or Kosher Salt
5.) Cumen
6.) Italian Seasoning
7.) Garlic Powder
8.) Onion Salt
9.) Rosemary
10.) Paprika (smoked if you have it)
11.) Celery Salt
Ok this is easier than it looks like. It takes 20-25 minutes of prep time and 6-7 hours of cook time. Don't get scared at the amount of stuff needed for this. Mix the rub first in a sandwich bag or small finger bowl. No real amounts of stuff in this rub but I just eyeball everything so I don't waste time measuring everything out. The flavors are what matters. Apply the meat rub all over the pork roast and rub it in with your fingers and hands vigorously. Wash hands and line the vessel of whatever you are cooking with in olive oil and heat to medium on stove top. Preheat oven to 250. With tongs or hands (no forks) put roast in pot on the stove top and singe the roast to sear in all the herbs and spices into the meat. My suggestion, cut onion while on first side, when done with onion its time to turn it over. You are just searing so don't worry about cooking through at this time. Make sure that all sides and edges are seared and remove the roast momentarily. Deglace the pot with a splash of beer and scrape all the spicy goodies off the pan and add the roast back in. Throw in the onion, mushroom, and sliced garlic cloves. Pour in the rest of the beer the Worcestershire sauce and beef stock put the lid on and pop it in the oven. Let it cook for 6-7 hours and when you open the lid after it is done, let it rest, and the meat will just pull off the bone. Put on sandwiches with some bbq sauce and you have a meal with lots of leftovers.
People have asked me why I insist on using alcohol to cook. I use it because it tastes good. It has a lot of flavor and makes things yummy. I use rum, brandy, whiskey, wine, beer, and many other things in many of my recipes and sauces. One of my favorite deserts is Bananas Foster which I'll post later. Delicious and definitely tasty and uses rum. I will continue to use these things in my recipes and if you would like me to put alternatives because of personal or religious reasons (the alcohol is all cooked out just leaving the flavor behind so religion shouldn't be a breaker), let me know.
BBQ Chicken Salad
A take on traditional traditional salad with mayo, add some bbq sauce or use some leftover chicken.
I like to even use a roasted chicken from a grocery store.
Use 3/1 parts of chicken to mayo. Gives it a good strong flavor. You can also add a little ranch dressing in and that helps some flavor into it.
3 cups of chopped or pulled chicken
1 cup mayo
1 large onion
2 stalks of Celery
1/2 cup of pecans
1/4 cup bbq sauce
3 dashes Lemon Juice
Mix all ingredients in food processor and keep on until all ingredients are blended.
Time 10 minutes.
Serves 8 sandwich portions
I like to even use a roasted chicken from a grocery store.
Use 3/1 parts of chicken to mayo. Gives it a good strong flavor. You can also add a little ranch dressing in and that helps some flavor into it.
3 cups of chopped or pulled chicken
1 cup mayo
1 large onion
2 stalks of Celery
1/2 cup of pecans
1/4 cup bbq sauce
3 dashes Lemon Juice
Mix all ingredients in food processor and keep on until all ingredients are blended.
Time 10 minutes.
Serves 8 sandwich portions
Spicy BBQ Baked Beans
One of my favorite sides to go with BBQ are my Spicy BBQ baked beans. It starts with making your own sauce which I will discuss how to make and then adding it to some canned beans with onion and cheese. These are a good compliment to any BBQ'd meat whether it be pork, chicken, beef, sausage, or turkey. These are the things you will need.
1 1/2 cups Ketchup
1/4 cup Brown Mustard
1/4 cup Worcestershire Sauce
2 tbsp Hot Sauce
2 tbsp Apple Cider Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Honey
1 tbsp Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Cayenne Pepper
pinch of Ground Clove
pinch Allspice
2 Cans of Pork and Beans
1 Can of Chili Beans
1 Cup of shredded Pepper Jack Cheese
1 Cup of shredded Cheddar
1 Small Onion
Turn on a small sauce pot over medium low heat and add ketchup, mustard, Worcestershire, hot sauce (reduce to make less spicy: I use Louisiana Brand because of the flavor without being overly spicy), vinegars. Mix with a spoon until all of the thinner liquids mix into a brownish red mixture. Allow to heat up and then add the honey and brown sugar. Let the brown sugar melt in and then add the spices. Allow to simmer for 10 minutes on low heat.
In a small casserole dish add drained cans of beans and mix together. Pour in half of the sauce from sauce pan set the other half to the side (I like to save some of my sauces in plastic bottles for later use for the bbq I am cooking). Dice Onion very fine and add to the beans and bake in 350 degree oven for 30 minutes and then remove. Let cool slightly after mixing and raise oven to 425 degrees and bake for an additional 20 minutes. Mix the shredded cheese to make 2 cups of shredded cheese. Remove beans from oven and instantly add 1/2 amount of cheese and mix into very hot beans and melt completely. Sprinkle remaining cheese on top and it's done.
While it isn't the fastest thing to make, you will thank me later for the flavor of these things. Unbelievable taste is something I strive to deliver to my taste buds while doing it cheaply. I've tried this recipe with shallots and sweet onions and also made a very good mix. You can even use bottled BBQ sauce if you want. I just prefer the tang of the one I described above.
My take on Country Fried Steak
Here is my take on a good old home cookin' classic. Any suggestions, post em.
6 slices of Cubed Steak
1 Cups Water
1 Cup all purpose flour
1/2 Cup Vegetable Oil
2 tbsp Old Bay
Black Pepper
Sea Salt
Garlic Powder
1/2 Large Sweet Onion
Easy does it on this one. Heat oil in skillet to medium high heat and make sure it is hot when you drop the steak. Dredge the steak heavily on both sides in Flour, pepper, salt, and garlic powder mixture. Drop into oil and fry both sides until golden brown on both sides. Remove the steak onto a paper towel lined plate. Chop the half onion into slices about eighth inch thick pieces and break up. Add onion to grease in pan and cook the onions through. Once the onions are beginning to be transparent, add the remaining flour that you dredged in to the mix and mix and stir into a rue. Stir constantly until deep brown and add water slowly. Add water until medium thickness is reached and add some more salt and pepper. Add Steak back to gravy and cook on both sides of steak for 2 minutes to get the gravy cooked into the steak. You're done. I like to make some mashed potatoes to go with the gravy and some form of green vegetable. Rice also works if you want that instead of potatoes.
A submission by Jason Gilbert. I've tried it and it definitely is worth the time and effort.
Here is a London Broil or Beef Roast stewed in Guinness. Flavor on this will make you want to smack your loved ones in their mouths. I tried a bit of it that was made with a Chuck Roast instead. You might want to use the chuck because of the fat content of the meat. It makes the meat much more flavorful.
London Broil Stewed in GUINNESS
1 2-pound piece of London broil, cut at least 1 inch thick
1/2 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 strip breakfast bacon, cut into 1/4-inch pieces
1 plump clove garlic, peeled and cut lengthwise into small spikes
1 bay leaf
1 large onion, sliced 1/4 inch thick
1 cup stout or dark ale
1 tablespoon honey
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
Preheat the oven to 275 degrees F. 2. To prevent the meat from curling, trim off and discard the integument that surrounds it. Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat. Pierce the beef through in half a dozen places. Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
Lightly oil a heavy-bottomed braising pan. Place the bay leaf in the center of the pan and the meat on top of it. Pile the onion slices on top of the meat. . Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions. Sprinkle on the rest of the salt and pepper.
Cover the mound of meat and onions with a sheet of waxed paper. Seal the pot with two thicknesses of foil and press the lid down firmly . Put the pot in the oven and bake, undisturbed, for 3 hours. Serve the beef hot, with the thin sauce poured over it. Carve it at the table.
Author's Note:
The natural sauce from the beef will be full-bodied but thin. I sometimes "finish" it by adding 2 tablespoons of tomato sauce and a thickening of 3 tablespoons of cornstarch dissolved in 3 tablespoons of cold water. When the sauce has cooked and thickened sufficiently, salt it to taste and pour it over the meat.
Yield: 4-5 servings
London Broil Stewed in GUINNESS
1 2-pound piece of London broil, cut at least 1 inch thick
1/2 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 strip breakfast bacon, cut into 1/4-inch pieces
1 plump clove garlic, peeled and cut lengthwise into small spikes
1 bay leaf
1 large onion, sliced 1/4 inch thick
1 cup stout or dark ale
1 tablespoon honey
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
Preheat the oven to 275 degrees F. 2. To prevent the meat from curling, trim off and discard the integument that surrounds it. Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat. Pierce the beef through in half a dozen places. Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
Lightly oil a heavy-bottomed braising pan. Place the bay leaf in the center of the pan and the meat on top of it. Pile the onion slices on top of the meat. . Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions. Sprinkle on the rest of the salt and pepper.
Cover the mound of meat and onions with a sheet of waxed paper. Seal the pot with two thicknesses of foil and press the lid down firmly . Put the pot in the oven and bake, undisturbed, for 3 hours. Serve the beef hot, with the thin sauce poured over it. Carve it at the table.
Author's Note:
The natural sauce from the beef will be full-bodied but thin. I sometimes "finish" it by adding 2 tablespoons of tomato sauce and a thickening of 3 tablespoons of cornstarch dissolved in 3 tablespoons of cold water. When the sauce has cooked and thickened sufficiently, salt it to taste and pour it over the meat.
Yield: 4-5 servings
Easy Red Beans and Rice
One thing I like to do for quick and easy meal is Red Beans and Rice. This is my mom's recipe and I grew up eating this stuff and it was always one of my favorites. Very easy to do and just all around good stuff. Here's your list:
1 package of smoked sausage
2 cans of light red kidney beans
1 stick of lightly salted butter
1/2 cup of Flour
3 cups of cooked rice
garlic powder
cayenne pepper
oregano
basil
salt
black pepper
Dice up the smoked sausage or Kielbasa and brown in a stock pot. Once browned after about 4 minutes stirring regularly, remove the sausage to the side and keep the drippings in the pot. Melt the stick of butter in the pot and then add the flour and stir with a wooden spoon. Yes a wooden spoon. Stir and cook the rue that you just created until it turns a light brown color and then add 2 cups of water. Add 2 more cups of water once mixture thickens again and then add another cup once that thickens until the mixture cooks in and will the spoon with a slow drip. Add the sausage back in and the 2 cans of beans, juice and all. Add the spices and herbs and add 3 dashes of hot sauce and reduce heat to medium low for 10 minutes. Add in the rice, mix in, and you're ready for dinner. This should take approximately 30 minutes from start to finish including the rice. Enjoy it.
1 package of smoked sausage
2 cans of light red kidney beans
1 stick of lightly salted butter
1/2 cup of Flour
3 cups of cooked rice
garlic powder
cayenne pepper
oregano
basil
salt
black pepper
Dice up the smoked sausage or Kielbasa and brown in a stock pot. Once browned after about 4 minutes stirring regularly, remove the sausage to the side and keep the drippings in the pot. Melt the stick of butter in the pot and then add the flour and stir with a wooden spoon. Yes a wooden spoon. Stir and cook the rue that you just created until it turns a light brown color and then add 2 cups of water. Add 2 more cups of water once mixture thickens again and then add another cup once that thickens until the mixture cooks in and will the spoon with a slow drip. Add the sausage back in and the 2 cans of beans, juice and all. Add the spices and herbs and add 3 dashes of hot sauce and reduce heat to medium low for 10 minutes. Add in the rice, mix in, and you're ready for dinner. This should take approximately 30 minutes from start to finish including the rice. Enjoy it.
The Infamous Butter Burgers.,
While I would like to say that this venture will be a healthy one...it definitely isn't and I'm going to tell you to not eat these things regularly because it will eventually and most likely cause you some major health issues. However, the taste of these things is nothing short of freaking awesome. Yeah, I said butter burgers. "What is a butter burger?" "It sounds disgusting," and "I want one but I'm scared of what it might do to me." These are statements that I got about this one but even this is something that I've never seen Paula Dean accomplish, but it would make her absolutely blush. Here are the things that you need.
2lb of Ground Chuck
11/2 sticks of salted pure Butter
1 block of sharp cheddar cheese
8 slices of bacon
4 seeded buns or hamburger rolls
1 egg
Worcestershire Sauce
bread crumbs
bbq seasoning
garlic powder
dry mustard
smoked paprika
Black pepper
white pepper
1 cheap pie pan.
Ok, Mix all the wet ingredients and bread crumbs as a binder together and throw in the egg yolk and all and mix into the meat. Make 8 equal size burgers and make them extremely thin. Take the 1/2 stick of butter and dice it into small cubes. On top of 4 of the burgers, spread the butter cubes on them and put the other burgers on top of the buttered topped burgers. Pinch them closed so that the butter is encased into 4 burgers. Mix seasonings together and sprinkle all sides of burgers with seasoning mix. Lay burgers down in a medium high heated skillet and cook on both sides of burgers for 1 minute on each side until spices are seared in. Remove from heat momentarily. Take another 1/2 stick of butter and melt it in pan. Add burgers back in and reduce heat to medium and heat burgers about 5-6 minutes per side for medium and add 2 minutes per side for more done. Now the next part is a little tricky. Melt the remaining 1/2 stick of butter in the microwave. Put 2 slices of precooked bacon on each burger and thinly sliced cheddar cheese on each and poor half of melted butter on top of burgers and put the pie pan on top of them to steam the burgers for 1 minute or until cheese is melted. Spread remaining melted butter on buns. Take the burgers out. and steam the buns in the same pan face down then remove the buns. Put on your favorite toppings and chow down on something that will make you wanna do harm to someone. I know that this is nasty sounding, but don't knock it till you try it. We've tried these with mushrooms and grilled onions. Bacon and bbq sauce and many ways. Just try them sparingly. It is definitely something we don't do often. If you want to try a version without making them. You can get what is called the buttery cheddar burger at any Steak and Shake restaurant. They are good but not as good as home made.
2lb of Ground Chuck
11/2 sticks of salted pure Butter
1 block of sharp cheddar cheese
8 slices of bacon
4 seeded buns or hamburger rolls
1 egg
Worcestershire Sauce
bread crumbs
bbq seasoning
garlic powder
dry mustard
smoked paprika
Black pepper
white pepper
1 cheap pie pan.
Ok, Mix all the wet ingredients and bread crumbs as a binder together and throw in the egg yolk and all and mix into the meat. Make 8 equal size burgers and make them extremely thin. Take the 1/2 stick of butter and dice it into small cubes. On top of 4 of the burgers, spread the butter cubes on them and put the other burgers on top of the buttered topped burgers. Pinch them closed so that the butter is encased into 4 burgers. Mix seasonings together and sprinkle all sides of burgers with seasoning mix. Lay burgers down in a medium high heated skillet and cook on both sides of burgers for 1 minute on each side until spices are seared in. Remove from heat momentarily. Take another 1/2 stick of butter and melt it in pan. Add burgers back in and reduce heat to medium and heat burgers about 5-6 minutes per side for medium and add 2 minutes per side for more done. Now the next part is a little tricky. Melt the remaining 1/2 stick of butter in the microwave. Put 2 slices of precooked bacon on each burger and thinly sliced cheddar cheese on each and poor half of melted butter on top of burgers and put the pie pan on top of them to steam the burgers for 1 minute or until cheese is melted. Spread remaining melted butter on buns. Take the burgers out. and steam the buns in the same pan face down then remove the buns. Put on your favorite toppings and chow down on something that will make you wanna do harm to someone. I know that this is nasty sounding, but don't knock it till you try it. We've tried these with mushrooms and grilled onions. Bacon and bbq sauce and many ways. Just try them sparingly. It is definitely something we don't do often. If you want to try a version without making them. You can get what is called the buttery cheddar burger at any Steak and Shake restaurant. They are good but not as good as home made.
New potato salad recipe that is truly wicked.
I was messing around one night and was going to do my normal potato salad and didn't have all the stuff at home so I just took what I had and experimented a little. What came out of this idea was nothing short of something that would make your tongue do back flips. Here are the things you'll need.
3 Large Idaho Russet Potatoes (diced)
4 slices of thick cut bacon (optional)
1/2 a Jar of Marinated Fire Roasted Red Peppers
3 tablespoons of minced Garlic
1 cup Mayonnaise
1/4 cup of whole grain Mustard
3 tbsp Worcestershire Sauce
2 tsp Hot Sauce
1 tbsp Fresh Ground Pepper
2 tsp Coarse Sea Salt
Boil diced potatoes until fork tender in salt water. While potatoes are cooking your going to build the goodness that goes into this ridiculous potato salad. The bacon isn't necessary but it gives the salad a really good kick of smoke flavor that is another addition to the already complex flavor profile that this salad has. Your going to pre-slice the bacon and chop it up really fine. I suggest Wright Brand Bacon but any super smoky bacon is good. Fry up the bacon bits until crispy and remove it from the pan. Drain off excess grease and use the remaining coating in the pan for the peppers and garlic. Chop the marinated peppers really fine and put them into the pan on medium heat until completely cooked through and slightly seared. 2 minutes before you take the peppers off add the garlic and toast it with the peppers. Remove the mixture into a small bowl or something that will just hold the contents for a little while. Once the potatoes are fork tender drain and put them in mixing bowl and place them in the freezer for 10 minutes to shock the temperature down. Mix in the bacon, pepper and garlic mix, mayo, mustard, Worcestershire, Hot Sauce, Salt, and Pepper into the potatoes and mix until all potatoes are coated in mixture. Cool until dinner time and serve cold.
3 Large Idaho Russet Potatoes (diced)
4 slices of thick cut bacon (optional)
1/2 a Jar of Marinated Fire Roasted Red Peppers
3 tablespoons of minced Garlic
1 cup Mayonnaise
1/4 cup of whole grain Mustard
3 tbsp Worcestershire Sauce
2 tsp Hot Sauce
1 tbsp Fresh Ground Pepper
2 tsp Coarse Sea Salt
Boil diced potatoes until fork tender in salt water. While potatoes are cooking your going to build the goodness that goes into this ridiculous potato salad. The bacon isn't necessary but it gives the salad a really good kick of smoke flavor that is another addition to the already complex flavor profile that this salad has. Your going to pre-slice the bacon and chop it up really fine. I suggest Wright Brand Bacon but any super smoky bacon is good. Fry up the bacon bits until crispy and remove it from the pan. Drain off excess grease and use the remaining coating in the pan for the peppers and garlic. Chop the marinated peppers really fine and put them into the pan on medium heat until completely cooked through and slightly seared. 2 minutes before you take the peppers off add the garlic and toast it with the peppers. Remove the mixture into a small bowl or something that will just hold the contents for a little while. Once the potatoes are fork tender drain and put them in mixing bowl and place them in the freezer for 10 minutes to shock the temperature down. Mix in the bacon, pepper and garlic mix, mayo, mustard, Worcestershire, Hot Sauce, Salt, and Pepper into the potatoes and mix until all potatoes are coated in mixture. Cool until dinner time and serve cold.
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