Skip to comments.4th of July Recipes (Vanity)
Posted on 06/25/2006 8:40:33 AM PDT by proudofthesouth
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LOL! Plus there's sugar in ketchup! It's not a South Beach recipe, that's for sure. Hard to believe there's that much sugar hiding in the final product. I'm sure it could be cut back a bit and you'd never notice the difference.
This is a great potato salad b/c you can start it 2-3 days ahead of the event. But double recipe b/c people sneak into the refrigerator for samples.
Real New York Deli Potato Salad
DO AHEAD Do this brining part 1-2 days ahead. Boil 5 minutes, cup white vinegar, 1 1/3 cup water, 3/4 cup sugar, a chopped onion, s/p. Pour hot brine over thin-sliced 2 lb potatoes boiled in their skins, cooled and peeled. Marinate in brine for 24 hours. Next day, drain in colander but not completely dry. Add enough Hellman's mayo to make it as creamy as you like. Prepare to here 1-2 days ahead. Mix well and refrigerate.
DAY OF EVENT The day you plan to serve: Mix 4 cups diced, cold, brined potatoes, 3/4 cups sliced scallions, then add small jar chopped pimentos drained on paper towel (to prevent pink salad). Add 3 chopped hard-cooked eggs. Mix in gently, dressing made with 1/2 cup Hellman's mayo, 3/4 c sour cream, 2 1/2 tbl tarragon-flavored vinegar, 1 1/2 tea salt, 3/4 tea celery seed. Keep refrigerated until ready to serve.
Take one large water melon and slice lengthwise into 8 pieces. Cut each of the 8 section in half.
Watermelon may be chilled in ice water if desired.
From my upcoming book, Beer & Food: An American History:
Red, White and Blue Potato Salad with Lager Beer Dressing
2 bottles (12-oz each) lager (pilsener) beer
4 cloves garlic, smashed with side of knife
4 pounds mixed baby red, white and blue potatoes, quartered
1 tablespoon plus 1/3 cup canola oil
1/4 cup shallots, finely chopped
1/4 cup cider vinegar
2 teaspoons sugar
1 tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 eggs, hard-boiled and chopped
1/2 cup canned sweet corn kernels
1/3 cup scallions, sliced
6 slices bacon, cooked crisp and crumbled
1/4 cup parsley, chopped
In large pot with colander inset, combine beer and garlic cloves.
Bring beer to a boil over medium-high heat. Insert colander or steam basket; place potato quarters over simmering beer. Cover tightly with lid. Steam potatoes 20 to 24 minutes, until just tender when pierced with fork.
Transfer potatoes to large bowl to cool.
Pour the beer from pot into a glass measure, discard garlic and reserve beer. There should be about 1 cup.
In small saucepan over medium-high heat, warm 1 tablespoon canola oil. Add shallots and cook, stirring, about 2 minutes or until softened. Add reserved beer, vinegar and sugar; bring mixture to a boil. Boil 7 minutes or until reduced to about 2/3 cup.
Pour mixture into a blender or food processor. Add honey mustard, salt and pepper. With blender or food processor on low, slowly pour in remaining 1/3 cup canola oil until dressing is emulsified.
Pour dressing over potatoes; add egg pieces, corn kernels, scallions and bacon. Toss well to coat.
Serve potato salad warm or refrigerate up to 2 days before serving. Top with parsley when ready to serve. (If dressing is made ahead, bring to room temperature before serving.)
I buy Aaron's all-beef hot dogs, but the best, absolute best kosher hot dogs are made in Montreal.
Is there a ping list for FReeper recipes?
That sounds goooood!
Up here, we like Sweet Baby Ray's BBQ Sauce (Original) and Famous Dave's BBQ Sauce (original.)
I do venison roasts that way too, to make shredded BBQ sandwiches, so thanks for the reminder. :)
My friend Lynn makes this, and I BEG her to bring it anytime we have a Pot Luck get-together. This one gets Two Thumbs Up, for sure! :)
Psssssssst! Yes, it's still legal, but go to the back door, facing the alley. Knock three times in quick succession.
They will ask you a nonsensical question. The answer is always an emphatic, "PETA SUCKS." ;)
Hey, Howlin? Is that Scalloped Pineapple meant to be a hot cracker dip or a side dish? Sounds delish, but more like a cracker dip to me. Thanks!
7 Layer Mexican Dip
colorful crowd pleaser ~ esp w the feller types
1 can Frito-Lay bean dip (we prefer mild)
couple of avocados ~ lemon juice
couple of small Italian tomatoes (nice to dice)
small can chopped olives
couple of green onions
1 pint plain yogurt
2 or 3 ounces cream or Neufachel cheese
1 t - 1 T Lawry's taco sauce seasoning (depending on now spicy you like)
couple of drops tabasco sauce
In mixing bowl, combine yogurt, cream cheese, taco spice & tabasco sauce.
In flat dip dish or large pie dish, spread bean dip.
top with mashed avocado, mixed with squirt of lemon juice, salted to taste
cover immediately with yogurt combo ~ pour evenly
Can refrigerate til ready to serve, then top with:
chopped olives (be sure to drain well)
chopped green onion
Make plenty, it goes FAST!
Serve with favorite chips or fresh veggies for dipping.
PS ~ the Lawry's taco seasoning is the package mix, dry stuff
Thank you and everybody for their recipes. I'm really going to write them down for future reference!
Yes, names do vary from one part of the country to the other.
In Louisiana, where I am from, shallots are green onions ... not those dried things. And y'all may call 'em green peppers ... but they are really bell peppers!
I should never read these recipe threads when I am hungry. I just opened a new documents entitled 2006 FRecipes or, being from the South ... perhaps I should change it to 2006 FReceipts ... LOL
Google Mississippi Cornbread Salad...I'm too lazy to type it up!
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