Thursday, January 9, 2014

Watermelon Frog - Wacky Uncle Dave and the Kids - 52 Que Art!!!


Internet famous empty nesters, Aunt Jackie and Wacky Uncle Dave had the nieces and nephew to ourselves for the weekend.  Very brave of their parents, and a chance for me to make some kid friendly dishes.  Also, ideally a chance to have the kids in the kitchen.

This Frog did the job nicely nicely.

Ages 7, 9 and 10, the youths are just the right age for watermelon art.  There are plenty of simple to make pieces out there, just google "Watermelon Art".  Some of them are incredibly complex.  This one is incredibly easy.  Only a few cuts and a few toothpicks and you are set.

It also has the advantage that you only need to fill the frog mouth a little over half of the way.  So no matter how much you suggest that no one eats any watermelon until you are done, well/// Let's just say deaf ears.


OK... as to the How to...

Figure out two things... Best way that the watermelon will stand on it's end.  Mine stood just fine, but you may need to do a little trimming so it stands flat.

Next, decide which side looks best... Even color and no funny dents from resting on the ground while growing.

OK... Time to cut.  Cut a BIG wedge out of the top hemisphere.  About half way from the top down and ending about 3/5ths of the way up the side.

That's the mouth.

And now, break out the melon baller.  Unfortunately we only had one baller.  The boy handled this like a pro.  The two girls improvised with a small spoon, and just dug out about 1/2 tsp size half balls.  A little rustic, but everyone worked together and it all came together fine.

The feet are cut from the wedge
The eyes were cut from  the feet.
Add a banana slice and grape halves for the eyeballs, everything held together with toothpicks and you are done!!!

It took almost an hour, no TV babysitter, no video games (when did 7 year olds learn how to work a tablet???), no fighting, no distractions... Just a fun hour with wacky Uncle Dave!


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, January 8, 2014

Hawaiian Sweet BBQ Sauce, Make Your Own - Condiments


Go ahead... hit the PLAY button... you know you want to...


'Cause besides an excuse to hear a little Dean Martin... in the BBQ world; Indeed you are nobody till somebody loves your scratch made BBQ sauce.

This new series of "52 Simple But Next Level Dishes" is meant to highlight the little things that set your table apart from the rest.  The things that guests will Ooh and Aah over.  Fresh made BBQ sauce absolutely is one of those dishes.

Make up a plate of hamburgers and hot dogs, the simplest of BBQs, set out some store bought hamburger buns BUT then put out a Mason jar of your own original sauce and suddenly your table will hit that next level.  Your guests will want to hear about it and for the most part everyone tries it... And again for the most part, loves it.  In your back yard you are somebody!

This recipe calls for a SWEET/HEAT Pineapple Jam ingredient.  Don't worry, it is very easy to make and in fact, in the recipe I give you the formula for making only a tiny amount for this BBQ sauce.

BUT...  I am also doing a series on "52 Small Batch Canning Ideas".  Last week I added the Jalapeno Pineapple Jam to that list and If you like the idea of a spicy pineapple jam I urge you to take a look and give it a try.  It will only take you a couple of extra minutes to make a 4 jar batch instead of 1/4 cup batch.  That's what small batch canning is all about.  Making a little extra so that you can use the ingredient again without any effort.

I LOVE BEING A COOK!

This particular sauce is a little extra sweet.  Perfect for a large BBQ when you may have several folks who like the idea of a fresh made BBQ Sauce but are a little afraid of the heat.  The Jalapenos are certainly there and you will have a heat after taste, but mostly you are tasting the sweet from the pineapple and sugars in the sauce.  Earlier last month I shared a more spicy sauce recipe of a Sweet Heat BOURBON BBQ Sauce.  This sweeter sauce is a nice contrast and example of what you can do when you make canning your own sauce a way of life.  The Bourbon sauce has hints of sweet but mostly you have a stronger lingering taste of heat.

Hmmm... Making a serving two different sauces...

Now that's how you get somebody to love you!  And in your own back yard at least, you indeed are somebody!


OK... Here's what I did...


Hawaiian Sweet BBQ Sauce


Ingredients
  • 1/4 Cup Fresh Diced Pineapple
  • 2 TBS Pineapple Juice (you can use water if you do not want to go to the expense)
  • 1/4 Cup Sugar
  • 1 Small Jalapeno Pepper, tiny mince, Core and seeds as well as the white membrane removed
  • Zest and Juice of 1 Medium Lime
  • 1-1/2 Cups Ketchup
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Honey
  • 1 TBS Worcestershire Sauce
  • 1 TBS Onion Powder
  • 1 TBS Garlic Powder
  • 1 TBS Chili Powder
  • 1 TBS Cumin
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Ground Ginger
Cooking Directions
  1. Put the pineapple and Juice in a medium saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
  2. Add the Minced Jalapeno, sugar and pineapple juice ad zest and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes.
  3. Move to a food processor and pulse to desired consistency, small chunks with jelly.
  4. Return everything to the Saucepan and add all remaining ingredients, stirring to combine
  5. Heat to simmer 30 to 45 minutes.
  6. Makes about 2-1/2 to 3 Cups of Sauce. Have canning jars handy. If you host large parties, large jars work. Me, I usually put my sauce in 8 OZ jars. Have them sterilized according to directions on package (or just boil in water for several minutes. Add HOT sauce to jars topping to within 1/4 inch of the rim. Wipe rim clean and set the rubber gasket lids on. Tighten with bands. Allow to cool to room temperature and make sure that the tops have "sealed". these jars will keep in the refrigerator for 2 months. If you plan to store longer, once the jars have been sealed, move them to a LARGE pot, cover with water by an inch and boil for 30 minutes.
  7. Once a jar has been opened you should plan to use the sauce within a week.
  8. Serve at your next BBQ and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, January 7, 2014

“Colors of the Caribbean” Lemonade with Passion Fruit Cognac - 52 Backyard Drinks




Well, good news for me, great news for the Cul de Sac... the now annual neighborhood BBQ party an dget together is now history.  Last year, over 50 people came... this year, There were a few stragglers that came by after I stopped counting at 73.  But 73 is a pretty good number.


But, the bad news, I was serving up pulled pork, dishing the side dishes, even wrote out a couple of recipes when asked, and just got too busy to take photos.  At one point I remember going into the house to hunt for my camera, couldn't immediately find it and decided hosting the party had to take priority over hosting the blog.


So in addition to a mild hangover, I now have to type this up, knowing that I let you all down.






But, I didn't let the Cul de Sac down... The gods and stars were shining on me, I selected the pig that lived a good and virtuous life, I learned from my past cook sessions, using my now famous Raspberry Chipotle Mop and finishing sauce to make a Carolina style Pulled Pork.


Spice Mixes I Love!I also used a rub of my own.


I used the formula for my "Big Easy in a Jar" Cajun Spice Mix, add Brown Sugar to the mix (2 parts "Big Easy in a Jar" to 1 part brown sugar).





I followed my three simple steps to a perfect BBQ, select the best meat (For pork shoulder, no large lumps of hard fat, nicely marbled fat, without large veins of fat running through, never frozen if possible), keep the meat moist (Mop every hour for the first 5 hours, every 3 hours after that), and the long and slow cook session.  Cooking at 225, it took 20 hours for the meat to get to the right temperature (195 degrees).


And it did not disappoint.  Compliments all around, techniques asked for and explained (although the time frame to get it right did seem to intimidate less enthusiastic cooks), but mostly, I was very pleased to serve up the absolute best pulled pork I have ever made.


The party started at 4 pm, plenty of food, plenty of fun.  We met new neighbors, renewed friendships we had missed while gone this year and was able to connect names and faces with the folks we wave to all year round without ever meeting.  The kids and the parents with kids stayed for a few hours, got a few games going ("Dads have to bat left handed whiffle ball" was very competitive, with the kids winning (but I think the dentist through the game in the 9th)).  By about 7, there were a dozen folks left sitting round the firepit.  A nice cool evening (in the 60's) was perfect for a night of laughs and stories.


Like I always say, the suburban Cul de Sac is the place to be, and my backyard is the place to be!


It was a huge success.  I highly recommend the party idea to everyone.  A little bit of work, but well worth it.




But, as a peace offering for not taking any photos, let me give you an incredibly simple recipe for what became a very popular drink yesterday.  So popular, one of the guys made a liquor run just to pick up a bottle of Alize Blue...



This has become my wife's favorite drink.  I posted this once as a guest post on OUR KRAZY KITCHEN, but it is worth the extra posting.


we wanted to have a theme drink to serve our friends while we bored them with our stories and photographs.



Like this one…






See that beautiful color of the ocean. This photo was taken in “the Baths” in Virgin Gorda, of the British Virgin Isles. I just fell in love with the colors of the Caribbean waters, and wanted to recreate this color in a drink.

So, I give you the “Colors of the Caribbean” Lemonade

Start with 1/2 a pitcher (about 5 cups) of your favorite Lemonade
Add 1 cup Blue Alize Liqueur (blue Alize is a French Cognac mixture with Passion Fruit, Cherries, Ginger and other exotic fruit juices).
Fill with ice
Garnish with Lemon Slices
Serve in tall Collins size glass, and garnish with Lemon Slices

Like I said, a huge hit at the party.  We went through two bottles of the blue Alize.  This is the recipe most asked for.  I have a feeling we will be seeing this around the neighborhood again.


Can a whole Cul de Sac have a signature drink???

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, January 6, 2014

Grilled Pineapple - 52 Condiments or Desserts from the Grill


There is nothing better off the grill than fresh pineapple, sliced, seasoned and BBQed.

Served on a hamburger...

Served as a dessert... alone or decorated with a little scoop of ice cream.

It also has the advantage of being about as easy as it gets.

I served these up as Blue Cheese Pineapple Hawaiian burgers, Grilled Potato wedges with white Cheddar sauce and these Grilled Pineapples for dessert...  GOOD GRILLING EATS!


OK... No real recipe as there are only a couple of ingredients and a couple of steps...

You need a fresh pineapple.  Cut the ends, cut the sides and slice about 1 inch thick.  Remove the hard core (I bought a special cookie cutter that fits perfect, or simply use a pairing knife and cut a circle).

If that sounds like it would be harder than I described .. it is.  But the good folks at AllRecipes has produced a video that shows how to select a fresh pineapple and how to cut one... Click HERE to see the video.  Once you watch it, the only hard part becomes a snap!

Once you have your rings, simply set your grill to medium high heat, preheat it (convenient as this is usually the last thing that I grill before serving).

I drizzle the rings with a bit of Olive Oil (so they do not stick to the grill).

I then sprinkle some brown sugar on the rings.  the sugar melts into the pineapple, adding extra sweetness... about 1/2 tsp per side per ring.

For an extra kick, a tiny pinch of Cayenne Pepper as it grills gets that wonderful heat/sweet taste combination!

For extra contrast, a sprinkle of a mild paprika makes the rings pretty!

Grill about 5 minutes per side.  Just enough to heat and get tiny grill marks.  be careful not to over cook and allow all the juices to run out.

Hot, Juicy and SWEET is what we want!      ENJOY


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, January 5, 2014

Thick Cut Butterfly Grilled Pork Chops a How-to Photo Essay to get Perfect Chops EVERYTIME - 52 Pork Dishes


A Funny thing is happening at the meat counter these days... Not funny-HA HA, but Funny peculiar.

On a recent trip I was going to buy a couple of pounds of hamburger...  My selection of choice, 80/20 ground beef, nothing special, nothing extra grind or added mixing, just your standard package of hamburger came in at a ridiculous $3.99 a pound!  FOUR DOLLARS FOR HAMBURGER???  When did that happen?

Well, I took a look around and noticed that the pork loins were a very reasonable $2.49 a pound.

Hmmmmm....

Looks like I will be cooking up a lot of pork loin this summer.

Besides, when you think about it, if cooked properly, beautifully charred, crusty on the outside, moist tender and succulent on the inside, simply but deliciously seasoned... Who wouldn't rather have this than a burger???

But the difference between moist tender and succulent and over cooker charred shoe leather is not that far apart.

So, armed with comparatively inexpensive meat a knife and a little know how, you too can achieve... Moist Tender and Succulent!

Here's how...

 A pork loin is the cut of a pig around the rib cage.  You may commonly see this as bone in pork chops.  If you buy the bone in chops they will either need to be cut with two bones in order to get a thick cut, or you will get thin chops.  The thinner the chops the more difficult it will be to not overcook on a grill.  Just not enough center moisture to cook through and still have a moist center.
 So, we are going to buy that BIG Loin, that 3 pound loin, which is generally around a foot long (12 inches).  Which easily can be turned into six 2 inch chops!  You can usually find thick cut chops like this at a premium butcher shop... and you usually find a premium price.  These 6 half pound chops came in at just $1.25 per!!!
 OK... Now time to butterfly.Easy Peasy, really, you can do this (and of course you can buy the ones that come pre cut for that premium price... Let's do this ourselves and save that money!!!

Chops come with a fat side and a lean side.  There is a thin layer of fat around one side of the loin.  Position this side on the bottom of a cutting board and just start slicing through the pork slowly and carefully down the center.  You want to do this so that you leave a fraction of an inch of meat attached to that bottom fat layer.  That fraction will hold the chop together while you open the chop up like a book.  One tip is to be sure and cut through at each end.  Fat will shrink up as t cooks.  That's why steaks have a tendency to curl up as they cook.  The chops will curl a little as they cook, but cutting some around the ends will keep the chops from curling too much.

 OK... Now we brine.

Don't be scared, once you brine your pork you will never go back.  It only takes a few minutes of hands on work (and a couple hours of planning ahead, only down side is you shouldn't just open, make a few cuts and grill... you could, you just shouldn't).

Here's what happens when you brine...

Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating.
 And here is the how-to's for a 3 pound loin cut into chops...

In a Large pot, simmer 6 cups of water
Add 2 Cups Sugar, 2 Cups Salt and 1/4 Cup Peppercorns

Stir until all of the salt and sugar has dissolved into the water.  Remove from heat

Add 6 Cups of ICE to cool the water.  Add additional if needed to get the water to chilled stage.

Add the chops.  Cover and let sit in the refrigerator for at least an hour and up to 6 hours.  Even a 15 minute soak will be worth the time.  But longer the better when possible.

 After the chilly rest, remove pork from the brine and dry with a paper towel.  If you skip this step your meat will not get a pleasing crusty coat but more of a steamed look.

It sounds like a lot of work, but really once you do this a time or two you can do all of these steps in about 10 minutes of hands on work.  10 minutes that WILL make your pork moist tender and succulent!
 Simple seasonings...

Salt and pepper is all I use most of the time.  Be generous and pat the seasonings in before moving to the grill...



High direct heat... to get the diamond pattern, start the chops with the fat side up.  MAKE SURE THE GRILL HAS PREHEATED FOR 15 MINUTES SO IT IS HOT HOT HOT.  Put chop down, grill undisturbed for 3 minutes, then lift with tongs (never a fork) and turn 90 degrees and grill for another 3 minutes.  And flip over.

Now the fat from the meat is rendering out, flavoring the meat.  But also dripping into the coals or flame jets on a gas grill.  That's ok, you have the serving side looking perfect.  A little extra char will not hurt.  You are not looking for diamond shaped char marks anymore, so if the flame gets too high, just move to a non flaming part of the grill.

After a few minutes, measure the internal temperature of the meat with a meat thermometer.  Remove from heat when it reaches 140-145 degrees.... Every degree above 145 and your meat is just a little drier, less succulent.

Next is  VERY VERY VERY important... Take a rest.  Allow your pork to rest for at least 10 minutes before serving or slicing.  This allows the meat to relaxe and the juices to be reabsorbed into the meat.


But even better...

That 10 minutes gives you time to grill vegetables for your side dish... Like Peppers, Onions, Zucchini and Egg Plant

Which you can make into a wonderful Grilled pasta dish (that I will talk about in a couple of days...

If you think it is going to take more than 10 minutes for you to make your side dishes you can keep your meat HOT by wrapping in aluminum foil.  This gives you plenty of time to rest the meat (have I mentioned how important that is???), make a side dish and bring out your already made Cherry Salsa to serve on top of the perfectly cooked, simply seasoned, moist, tender and Succulent Pork Chop.

It's no hamburger, but the difference in price gave me an excuse to pop for the cherries and this fantastic combination... Tell you all about that tomorrow!


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, January 4, 2014

Blue Cheese Potato Salad - 52 Side Dishes


If you are going to have a BBQ, you have to have side dishes...

If you are going to have side dishes at a BBQ, you pretty much have to make some potato salad!  The perfect side dish.

It also has the advantage that the dish tastes best when it sits over night, giving plenty of time for all the spices and seasonings to mix together.  Grilling can get hectic trying to get all the hot dishes together at the same time, so having side dishes done in advance is a big advantage.

Two tips when making potato salad... Mix the wet ingredients with the potatoes while they are still warm.  Warm potatoes have pores that are open that allow the tastes to absorb into the potatoes instead of just coating them.

Also for this recipe, one tub of those blue cheese crumbles (instead of a block that almost always is better) is perfect for this.  Just the right amount of flavor.  Blue cheese is one of those cheeses that not everyone likes. But this "hint of Blue Cheese" always gets high marks.  Even from people who claim to not like Blue Cheese.

I served this as a side salad for my day on the grill which featured Grilled Curry Chicken thighs along with  some fantastic Pimiento Cheese Bacon Burgers and another side salad of Ramon Noodle Broccoli Slaw!
A GREAT DAY ON THE GRILL!


OK... Here's what I did...


Blue Cheese Potato Salad


Ingredients
  • 3 Pounds Red Potatoes, Quartered and sliced to bite size pieces
  • 4 Large Hard Cooked Eggs Shelled and chopped
  • 1 (8 OZ) Tub of Blue Cheese Crumbles
  • 1 Medium Vidalia Onion, Minced
  • 4 tsp Chives, chopped
  • 2 TBS Black pepper
  • 2 Cups Matonnaise
  • 3 TBS Yellow Mustard
  • Large Pinch Salt
Cooking Directions
  1. Cook the potatoes til just done.
  2. Combine all the other ingredients into your kitchenaid mixer and mix on low for about three minutes.
  3. While the potatoes are still warm, mix in about 1/4 of the potatoes. Move this to a serving bowl.
  4. Repeat with another fourth of the potatoes and a fourth of the wet ingredients. add this to the top of the first batch without mixing the two together. This way the potatoes remain their original size and do not turn mushy (like whipped potatoes).
  5. Repeat two more times.
  6. Cool in the refrigerator for at least three hours prior to serving, preferably over night..
  7. Serve Chilled and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest