Thursday, July 21, 2016

Red Potato Salad


Red Potato Salad
(8-12 servings)


Ingredients:

2 ½ lb. medium Red Potatoes
2/3 cup Canola Oil
1/3 cup Red Wine Vinegar
2 tbsp. Dijon Mustard
¾ tsp. Salt
½ tsp. Dill Weed
¼ tsp. Garlic Powder
¼ tsp. Black Pepper
2/3 cup Mayonnaise
2/3 cup Sour Cream
2 cups medium Radishes, halved and sliced
2/3 cup Green Onions, thinly sliced
½ cup Fresh Parsley, minced
4 large Fresh Eggs, boiled, peeled and coarsely chopped

Directions:

Wash and slice potatoes into ¼ inch slices.  Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 15-18 minutes or until tender.  Transfer potatoes to a large mixing bowl.  In a small bowl, whisk together the ingredients from canola oil to black pepper.  Pour this mixture over the warm potatoes and gently toss to coat.  Cool slightly before covering and refrigerating until mixture is chilled.  Next, in a small bowl, combine mayonnaise and sour cream.  Stir in the radishes, onions and parsley.  Add the mixture to the potato mixture and mix gently.  Place in an appropriate serving bowl, top with the eggs, cover and refrigerate until chilled.  Serve when ready.

Note:               For a little different look, you could dice or wedge the potatoes instead of slicing before cooking.

Ideas for Future Efforts
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Wednesday, July 20, 2016

German Potato Salad


German Potato Salad
(8-12 servings)


Ingredients:

3 lb. medium Red Potatoes
5 strips Bacon
1 medium Yellow Onion, chopped
¼ cup All-Purpose Flour
2 tsp. Salt
¼ tsp. Celery Seed
¼ tsp. Black Pepper
1¼ cups Sugar
1 cup Cider Vinegar
¾ cup Water
3 tbsp. Fresh Parsley, minced

Directions:

Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 25-30 minutes or until tender.  Drain and cool.  In a large skillet, cook bacon over medium heat until crisp, remove to a paper towel lined plate.  Reserve 4 tbsp. of the bacon drippings and discard the rest.  Again over medium heat, sauté the onions in the drippings until tender.  Now stir in the flour, salt, celery seed and pepper until blended.  Gradually add the sugar, vinegar and water.  Bring this mixture to a boil over medium-high heat cooking and stirring for about 2 minutes or until thickened.  Slice potatoes into ¼ inch slices and add them and the bacon after crumbing it to the mixture.  Gently stir to combine and heat through.  Transfer to a serving bowl and add parsley before serving warm.

Note:               If you use GF flour in this recipe it can be gluten-free for you.

Ideas for Future Efforts
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Tuesday, July 19, 2016

Hot and Cold Potato Salads

Last week I had said that “Potato Salad” recipes would be coming in a couple of weeks.  Well, I looked at the calendar and realized that summer in the USA is over half gone.  So I figured I better move the potato salad recipes up so you have time to use them yet this summer.

I’m sure everyone one has a potato salad recipe and that most are different from any of the others.  Actually, that is one of the best things about potato salad.  Variety is the spice of life.

I already have 3 potato salad recipes on this food blog and all have a different taste profile.  So this week I’m adding two more.

The first (Wednesday) is one for a basic “German Potato Salad” and if you are not familiar it’s served warm.  German potato salads use vinegar as their base in the dressing or coating of the potatoes.

On Thursday, I’m offering a “Red Potato Salad” that uses both a vinaigrette and mayonnaise base for its coating.  In this recipe you can slice or cube your potatoes depending on the look you want to present to your fellow eaters.

For any of you that require “Gluten-Free” food, both can be made GF by using the correct substitutions in the recipes.

I hope that you will try and like these recipes.  I also hope that you will share them with others.

Thank you and “Happy cooking” until next week.

Thursday, July 14, 2016

Summer Cole Slaw


Summer Cole Slaw
(8 servings)


Ingredients:

4 cups Green Cabbage, finely shredded
2 cups Red Cabbage, finely shredded
2 cups Carrots, shredded
¼ cup Green Onion, diced
¼ cup White Balsamic Pear-Infused Vinegar
½ cup Canola Oil
1 tsp. Celery Salt
½ tsp. Black Pepper

Directions:

In a large bowl, combine shredded cabbages, carrots and onion.  In a small bowl, whisk together vinegar, oil, celery salt and pepper.  Combine both bowls together and refrigerate 2 hours.  Toss mixture again just before serving.

Note:               Use regular white balsamic vinegar if you can’t find the pear-infused one.

Ideas for Future Efforts
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Wednesday, July 13, 2016

Raman Noodle Cole Slaw


Raman Noodle Cole Slaw
(6 servings)


Ingredients:

1 lb. pkg. Cole Slaw Mix
1 pkg. Beef Raman Noodles, uncooked noodles only
¼ cup Sunflower Seeds
1 small pkg. Slivered Almonds, toasted
3 medium Green Onions, sliced
1 packet from Beef Raman Noodles
¼ cup Sugar
1/3 cup Apple Cider Vinegar
½ cup Canola Oil

Directions:

In a large bowl, combine slaw mix, broken up Raman noodles, sunflower seeds, almonds and onion.  In a small bowl, whisk together the beef packet, sugar, vinegar and oil.  Just before serving, carefully mic the two together and serve.

Note:               It is best to refrigerate both bowls for an hour or 2 before mixing and serving.

Note:               Toast almonds in a dry skillet or on a sheet pan in the oven before adding to mix.

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Tuesday, July 12, 2016

Summer Cole Slaws that are a Little Different


One of the most popular side dishes in the summer is “Cole Slaw.”  It’s probably second only to “Potato Salad” during this season.  During grilling and picnic season, these two are very popular.

For both of them, there are countless recipes and variations to be found and used.  This week I’m just looking at cole slaw.  In the coming weeks I’ll offer some potato salad recipes too.

I’d say that about 98% of the cole slaw recipes call for a cabbage of some type.  Your basic green cabbage is the base for most.  The red cabbage is usually added for color and a little more nutrition.

Cole slaws usually have either a mayonnaise or vinegar base to their dressings.  This week’s recipes are both vinegar based.  The popularity of yogurt these days has added that ingredient to the mix for based too.

Tomorrow’s recipe of “Raman Noodle Cole Slaw” uses beef Raman noodles in both the slaw mix and the dressing.  I suppose you could use other flavorings of the Raman noodles to give you a different taste profile.

On Thursday, “Summer Cloe Slaw” is the recipe and it uses pear-infused white balsamic vinegar to make its flavor profile a little different.

Be sure to try one of these recipes or some other cole slaw recipe that might inspire your taste buds.

So until next week “Happy Cooking” and be sure to share the link to these and other great tasting recipes and information.  Thanks again for checking in with my “Cabana Boy Cooks” food blog.

Thursday, July 7, 2016

Cherry Flatbread


Cherry Flatbread
(2-4 servings)


Ingredients:

1 cup Chickpea Flour, plus more for dusting
½ tsp. Garlic Powder
½ tsp. Salt
½ tsp. Black Pepper
1 tbsp. Olive Oil
4 tbsp. Warm Water
½ cup Ricotta Cheese
¼ cup Gorgonzola Cheese
½ cup Sweet Cherries, pitted and thinly sliced
¼ cup Arugula, finely chopped

Directions:

In a large bowl, whisk together the chickpea flour, garlic powder, salt and pepper.  Add the olive oil, and using your hands, mix in the oil.  Slowly add in water and knead into a ball.  Let dough rest about 10 minutes.  Dust rolling pin and work area with chickpea flour.  Roll out the dough to 1/8-inch thickness.  Transfer dough to a pizza stone or parchment-ling baking sheet.  Bake in a pre-heated 400-degree oven for 10 minutes.  Remove from oven and let cool 5 minutes.  Spread ricotta cheese over flatbread and sprinkle with crumbled gorgonzola, cherries and arugula.  Add freshly ground black pepper if desired to taste.  Slice into wedges and serve.

Note:               If you can’t get gorgonzola or want to use a less expensive blue cheese, it will still taste wonderful.

Ideas for Future Efforts
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