Roasted Red Potato Salad

Roasted Red Potato Salad
Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.
Preheat Oven to 400°
3 1/2 pounds red-skinned potatoes, Rinsed, dried and cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
Dressing:
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
4 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles
Spread potatoes in a single layer onto a foil lined baking sheet. Sprinkle with salt and freshly ground black pepper. Lay a piece of foil on top of the potatoes without creating a seal. Roast about 40 minutes or until the potatoes are soft but not mushy. Remove from the oven, remove the foil and drizzle pickle juices over the warm potatoes and toss gently. Cool to room temperature. Once cool, place in a large bowl.
Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend; set aside. Add eggs, onion, celery, and pickles and toss gently to blend with the potatoes. Pour in the dressing and toss gently to coat the vegetables. Season to taste with salt. (Can be made the day before.) Chill. Bring to room temperature before serving.)

Molletes with Pico de Gallo Salsa

Molletes, a popular Mexican anytime antojito or craving, can be eaten for breakfast, lunch, brunch, afternoon munchie, or dinner. As with most antojitos, this recipe is flexible: You can add extra toppings like diced ham, turkey, cooked bacon, or fried chorizo. Although molletes are generally served with a juicy Pico de Gallo salsa they can be drizzled with any salsa of your choice.

Molletes with Pico de Gallo Salsa
Serves 4

4 teleras, bolillos (Mexican rolls), petite baguettes or large baguettes cut into 6” portions
2 cups refried beans (homemade or store bought)
2 cups grated cheese, either Mexican Oaxaca, Pupusa style Salvadorean, Mozzarella or Monterrey Jack (any melting cheese of your liking will do)
Serve with Pico de Gallo salsa, (recipe follows) or another salsa of your choice

Preheat the oven to 350 degrees.   Slice the bread portions in half lengthwise to have 8 pieces. Spread each piece with 3 to 4 tablespoons of refried beans and add 3 to 4 tablespoons of grated cheese on top.

Arrange Molletes on a baking sheet as you make them. (If you want to add additional toppings like ham, turkey, bacon or chorizo sprinkle them on top of the cheese.) When they are all assembled, place the baking sheet into the oven.   Bake for 10 to 12 minutes, or until the cheese has melted and the bread has achieved a nice toasted crust around the edges. Serve with Pico de Gallo salsa on the side, or a salsa of your choice, to be spooned on top, if desired.

Oriental Dumplin Soup

ORIENTIAL DUMPLING SOUP

Serves 4-6

4 frozen oriental dumplings per person.

     * May be found in the frozen foods section of an Asian grocer. We like pork & shrimp with

       greens filling or Kim-chi filling.

STOCK:

1 gallon boxed chicken stock or home made

1 cup cold water

VEGGIES: (The following are just suggestions. Use what ever you have on hand. Remember the more veggies the better.)

1-2 carrots peeled and cut on the diagonal

2-3 ribs celery washed and cut on the diagonal

5-6 spring onions sliced & along with some of the green tops

6-8 ounces sliced mushrooms; white button, crimini, baby bella, porcini ect

1-2 cups zucchini or yellow squash; sliced on the diagonal

1-2 cups mung bean sprouts; seed pods & roots trimmed

1-2 cups Chinese cabbage (Napa)

PROTEIN (Pick one or any combo; this too can be optional):

4-6 frozen shrimp per person; raw, peeled and cleaned (any size) or

4-6 frozen scallops (any size)

6-8 ounces cooked chicken or roasted pork: cubed or shredded

1 block firm tofu; cubed

SEASONING:

1-2 TBS grape seed oil or any neutral oil like peanut or canola oil

1 small piece of red pepper pod or 1/8-1/4 tsp ground cayenne (to taste)

1-2 cloves garlic, crushed

1-2 inches ginger root, peeled and chopped finely

2-3 drops toasted sesame seed oil

GARNISH:

Soy sauce

Hot Sauce (we like Red Rooster brand Sirachi)

Lime or lemon wedges

OPTIONAL: 1 TBS fresh cilantro, chopped saving a few sprigs for garnish or fresh flat leaf parsley.

1.     Have all your veggies prepared and ready to stir fry.

2.     Sauté the veggies while working with the broth and dumplings. Both dumplings and the veggies should be done at the same time

3.     Place stock in large pan & place on high heat. Add frozen shrimp or frozen scallops. Cook until barely done. Remove with spider and set aside. Return stock to a boil. 

4.     Add 1 cup cold water. Drop in dumplings. When broth returns to a boil the dumplings are done.

5.     If serving with tofu, add cubes now to the broth..

6.     Heat oil a large sauté pan. Heat on high. Add red pepper pod piece and ginger. Stir well. Do not burn. Add prepared carrots first because they take the longest to cook. Saute for just a minute or so then add other veggies depending on their cooking time. Stir well until the veggies are al dente. Add garlic and  the sesame seed oil. Stir well. Do not over cook.

7.     Add the veggies to the broth & dumplings. Adjust seasoning. Stir gently so as not to damage the dumplings.

8.     Serve in large bowl with loads of veggies and four dumplings per bowl.

9.     Top with seafood or cooked chicken or pork. (Warm chicken or pork slightly in microwave)

10.   Garnish with cilantro or parsley.

11.   Serve with soy sauce, lime or lemon wedges and additional hot sauce. Very nice with green tea. For desert  serve fresh mango, papaya or melon. Try a scoop of green tea or mango ice cream with an almond cookie and you are set.

My Greek Salad

My Greek Salad

1 head Romaine Lettuce, Chopped

4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half

1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks

½ whole Red Onion, Sliced Very Thin

30 whole Pitted Kalamata Olives, Cut In Half Lengthwise

6 ounces, weight Crumbled Feta Cheese

Fresh Parsley, Roughly Chopped

¼ cups Olive Oil

2 Tablespoons Red Wine Vinegar

1 teaspoon Sugar (more To Taste)

1 clove Garlic, Minced

6 whole Kalamata Olives (extra), Chopped Fine

¼ teaspoons Salt

Freshly Ground Black Pepper

1 whole Lemon, For Squeezing

Preparation Instructions

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.