Red Bliss Potato Salad Recipe
8-10 red potatoes, skins left on and washed, cut in large cubes
1/2 cup onion, diced fine
2-3 Tbsp sweet green relish
1/2 cup mayonnaise, light or regular
1/2 tsp celery salt
Fresh dill, as much as you like, minced
4 hard boiled eggs, peeled and sliced, optional
Leftover grilled chicken, sliced or cubed, optional
Crumbled bacon, optional
Tomato wedges, optional
How To Make Red Bliss Potato Salad:
Place potatoes in a large saucepan.
Cover potatoes with room temperature water and bring them to a boil.
On medium heat, cook until potatoes are not quite done. Cool one off and taste it. If it seems like it could use just a teeny bit more, take it off the heat and drain. The potatoes continue cooking for a few minutes longer while they're draining. Another way to tell if they're done is when the peels just start to pull away from the potatoes.
Run cold water over the potatoes and drain. Set aside to cool.
When the potatoes have cooled down, place in a large bowl and add onions and relish. Gently fold in the mayonnaise, celery salt and dill.
Place in a pretty serving bowl and arrange the hard boiled eggs on top and garnish with a few sprigs of dill.
Add optional ingredients and serve right away or refrigerate.
Serves 4-6.
Picnic Favorite: Red Bliss Potato Salad Recipe
Tailgate Potatoes
Tailgate Potatoes
Ingredients
10 lbs White, Yellow or Red (my favorite) Potatoes
1 Large (softball size) Vidalia Onion (Sweet onion)
3-4 Bell Peppers (Usually 2 Green, One Red, One Orange)
1 each Hot to Medium Peppers (Habanera, Jalapeno, Chile, etc. I like to mix a variety from very hot to medium. I remove most seeds, except for one or two, depends on the hotness level desired)
1 container Parmesan Cheese (I one large container for 10lb. Should solidly cover the entire exposed surface of the potatoes).
1/2 Cup Olive Oil
1 Box Secret Ingredient (Luzianneâ Cajun Chicken Coating Mix)
1 Clean small plastic garbage bag or equivalent
1 12” x 24” Cooking pan (An aluminum turkey pan or large disposable square baking pan works well. Saves time on cleanup. 9” x 13” pan for 5lbs).
Cooking Instructions
Wash the potatoes, leaving the skin on. Cut the potatoes into approximately one inch (2-3 cm) cubes. (I have been using an apple corer lately, works great and fast). Wash, clean and cut the bell peppers into small chunks. I usually cut them into about ½ inch wide strips, then make ½ inch square pieces. Dice the whole onion the same way as the peppers, about ¼ to ½ inch chunks. Chop up the hot peppers (don’t touch your eyes!!). I usually keep the seeds out of the habaneras and leave the rest in. But if you want it hotter, keep all the seeds.
Take the garbage bag and add the potatoes, bell peppers, hot peppers and onions to the bag. Add about a ½ cup of olive oil or other oil and one whole packet of the chicken coating mix ( ½ bag for 5 lb. batch). Shake the bag well to evenly coat the potatoes and to evenly mix in the peppers and onions.
Lightly coat the pan with oil and pour the contents of the garbage bag into the pan. Completely cover the potatoes with a good solid layer of parmesan cheese. Bake the whole mess at (I’m guessing here, because I cook these on my pig spit grill for about 1.5 hours) 375°F for one and a half hours. Cook until the potatoes are soft and well done. The potatoes should be sticky and cheesy.
Angel Hair Pasta with Shrimp and Lemon
Angel Hair Pasta with Shrimp and Lemon
1/2 pound dried angel hair pasta, cooked according to package directions
3 tablespoons olive oil
3 cloves garlic, peeled and chopped
2 (14.5-ounce.) cans diced tomatoes, drained
1 lemon, juiced
1 tablespoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pound shrimp, peeled and deveined
1 lemon, sliced in 1/4-inch slices
Cook pasta according to package instructions; drain and set aside.
In a large nonstick skillet heat oil; add garlic and sauté until golden, about 1 minute. Add tomatoes, oregano, lemon juice, salt and pepper. Lower heat and simmer for 5 minutes. Add shrimp and cook until just pink. Add pasta and toss until thoroughly heated.
Serve immediately.
Makes 4 servings.
Patriotic Potato Salad
Patriotic Potato Salad
1 1/2 pounds red potatoes, unpeeled
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped celery
1/2 cup pitted ripe olives, halved
1/4 cup chopped flat-leaf parsley
2 green onions, thinly sliced
1/2 cup olive oil
1/4 cup spicy brown mustard
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano, crumbled
1/8 teaspoon freshly ground pepper
Wash and quarter potatoes. Cook potatoes in boiling water to cover 10 minutes or until tender; drain.
Place potatoes in a large bowl. Add next 7 ingredients; toss gently.
Combine olive oil and remaining ingredients in a bowl; stir well.
Pour dressing over vegetable mixture and toss gently to combine. Cover and chill.
Makes 10 servings.
Smoked Gouda Mashed Potatoes - Emeril Lagasse
Smoked Gouda Mashed Potatoes - Emeril Lagasse
Ingredients:
3 lbs idaho potatoes, peeled and cubed
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more if needed
3/4 lb shredded smoked gouda cheese
salt
fresh ground white pepper
Preparation:
Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
Drain.
Return the potatoes to the saucepan and add the butter, cream, and cheese.
Mash the potatoes, stirring to incorporate the seasonings.
Season with salt and freshly ground white pepper. Serve warm.
Grilled Potato and Onion Salad
Grilled Potato and Onion Salad
1 1/2 pounds red potatoes, cut into 2-inch pieces
1 red onion, cut into 1/2-inch-thick rings
4 tablespoons extra-virgin olive oil
1/2 cup flat-leaf parsley leaves
1 tablespoon balsamic vinegar
Kosher salt and pepper
Heat grill to medium.
Toss the potatoes, onion, and 2 tablespoons of the oil in a bowl. Arrange in a single layer on the grill. Grill the potatoes and onion, turning frequently, until they are tender and slightly charred, about 15 minutes.
Transfer to a bowl. Add the parsley, vinegar, the remaining 2 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and toss to coat.
Serve warm or at room temperature.
Fettuccine Alfredo with Ham and Peas
Fettuccine Alfredo with Ham and Peas
1 (16-ounce) package fettuccine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper, or white pepper if available
1/8 teaspoon ground nutmeg
1 cup frozen peas
1 cup diced ham
Cook pasta according to package directions; drain and keep warm.
Meanwhile, in a medium saucepan melt butter over medium heat. Slowly add flour, whisking until blended. Cook about 3 minutes, just until the mixture starts to turn golden. Whisk in milk. Simmer, stirring often, until thickened, about 7 minutes.
Add mozzarella, salt, pepper and nutmeg; when cheese has melted, whisk together. Stir in peas and ham. Pour over fettuccine and stir gently to combine. Serve with a fresh grind of black pepper on top.
Italian Recipes: Fettuccine with Cream, Prosciutto and Peas
Fettuccine with Cream, Prosciutto and Peas
1/4 cup butter
2 cups whipping or heavy cream
1 cup frozen peas
6 ounces prosciutto, cut into slivers (or cooked ham)
2 tablespoons freshly grated Parmesan cheese *
1/2 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
1 pound fettuccine pasta
Freshly grated Parmesan cheese for garnish
In a large skillet, melt butter over medium heat. Add cream and bring to a boil.
Cook 2 to 3 minutes over medium heat to reduce and thicken slightly.
Add peas and prosciutto (or ham) and cook an additional 1 to 2 minutes.
Remove from heat and stir in 2 tablespoons Parmesan cheese, salt and pepper.
Meanwhile, cook fettuccine according to package directions; drain well and add to sauce mixture. Toss to combine and serve immediately sprinkled with extra Parmesan cheese, if desired.
Makes 8 servings.
Italian Recipes: Spaghetti Carbonara
Italian Recipes: Spaghetti Carbonara
8 to 10 oz dried spaghetti
2 oz thickly sliced pancetta, cut into 1/2-inch dice
2 oz thickly sliced smoked pancetta or 2 slices smoked slab bacon, cut into 1/2-inch dice
2 oz prosciutto di San Daniele (substitute di Parma), cut into 1/2-inch dice
1 cup low-sodium chicken broth
1 cup frisée lettuce, chopped
3 tbsp Italian parsley, chopped
Coarse salt and ground black pepper
1 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1/3 cup grated Parmigiano mixed with ⅓ cup grated pecorino Romano (preferably Locatelli)
2 extra large eggs
Poaching liquid:
2 cups cold water mixed with 3 oz (6 tbsp) white vinegar and 1/4 tsp kosher salt
1. In a gallon of abundantly salted water, cook pasta until al dente, about 8 to 10 minutes. Drain but do not rinse.
2. Bring egg-poaching liquid to boil and leave on low heat.
3. In large (12-inch) sauté pan over moderately low heat, cook diced pork until fat renders and meat is slightly crisp, about 10 minutes. Add broth and simmer to reduce by 1/3, about 8 to 10 minutes. Add lettuce and parsley and salt and pepper. Add drained pasta, raise heat to high, and toss to coat with sauce. Add butter and olive oil and toss until pasta is well coated. Turn off heat, sprinkle in cheese, and toss. Evenly divide pasta between two warm serving bowls.
4. Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 minutes. Using a slotted spoon, lift each egg out of the water.
Tip: After you lift the egg, if you touch the back of the slotted spoon to a kitchen towel, it will lose the excess water clinging to the bottom.
5. Place an egg atop each bowl of pasta. Add a generous grind of black pepper. Eat immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.
Italian Recipes: POTATOES WITH SAGE AND PARMESAN CHEESE
POTATOES WITH SAGE AND PARMESAN CHEESE
4 large potatoes, well scrubbed
2 quarts boiling salted water
1/3 cup butter
1 1/2 teaspoons dried sage leaves
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon cracked black pepper
salt, to taste (if needed)
Wash and peel potatoes. Cut into 6 to 8 lenthwise wedges.
Meanwhile, bring the salted water to a boil. Drop in potatoes and boil for 5 minutes.
Remove potatoes (they will still be firm). Drain.
In a skillet, melt butter over low heat and heat until butter has nearly browned. Stir in crumbled sage and potatoes. Continue to cook over medium heat for 10-15 minutes, stirring occasionally until all the butter has been absorbed and the potatoes are tender.
Sprinkle with Parmesan cheese and black pepper. Taste and adjust seasoning (adding salt, if needed). Stir to mix and serve immediately.
Southern Italian Beef Steak & Pasta for Two Recipe
Southern Italian Beef Steak & Pasta for Two
Ingredients:
2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8 ounces)
3/4 cup uncooked penne pasta, cooked
2 tablespoons grated Romano cheese
Sauce:
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound fresh plum tomatoes, seeded, chopped
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon grated Romano cheese
Preparation:
Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 8 to 10 minutes), turning occasionally. Season with salt and pepper.
Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
Source: http://www.beefitswhatsfordinner.com/recipes/rcp_00250_00.asp
Italian Recipes: ANGEL HAIR PASTA
ANGEL HAIR PASTA
8 tablespoons extra-virgin olive oil
2 tablespoons minced fresh garlic
1 pound cappellini or spaghettini pasta
8 ounces fresh goat cheese
6 ounces sun-dried tomatoes, packed in oil
Julienned basil or Italian parsley
Grated asiago cheese
Freshly ground pepper
In a large saute pan, heat the olive oil over medium high heat and saute the garlic briefly. Don't allow to brown. Set aside.
In 6 quarts of lightly salted boiling water, cook the pasta, al dente. (Pasta may be cooked ahead, shocked in cold water and reheated just before serving.)
Drain. Toss the pasta in the garlic-oil mixture and divide it among four heated serving plates. Crumble the goat cheese and sprinkle it on the pasta.
Divide sun-dried tomatoes among the plates and garnish with basil or parsley.
A little grated asiago cheese and black pepper completes the dish. Serve immediately. Serves 4.
Italian: Fernanda Gosetti
Fernanda Gosetti
Ingredients:
3/4 cup unsalted butter warm enough to be quite soft
1/3 pound soft Parmigiano
3 ounces Gruyere
3 ounces Edam
3 ounces mozzarella
Preparation:
While the pasta water is heating grind half the Grana and cut the remaining cheeses into thin strips. While the pasta is cooking heat the serving bowl with a ladle of boiling water, and when the pasta is done stir in the strips of cheese and half the butter; keep stirring to melt everything well. Just before serving stir in the remainder of the butter and the grated Grana.
Italian: Pasta ai Quatto Formaggi
Pasta ai Quatto Formaggi, or Four Cheese Sauce for Pasta:
INGREDIENTS:
Milk
4 kinds of cheese
Pasta
A pinch of nutmeg
A little white pepper
PREPARATION:
Once the pasta water comes to a boil add the pasta (1 pound of 400 g for four people), then take about a cup of milk and set it to heat over a moderate flame, adding about a quarter pound each of Gorgonzola dolce and Fontina. Stir constantly because the cheeses will settle, melt over the bottom of the pan, and burn if you don't. Add a pinch or more of white pepper to taste, and a pinch of freshly ground nutmeg if you like it. When the pasta is just shy of being done, drain it. Transfer it to a skillet, stir in the sauce, and 3/4 cup freshly grated Parmigiano, and cook over a brisk flame, moving the skillet as you would if you were making an omelet to toss the pasta. Once most of the liquid is absorbed and the pasta is cooked, serve.
Italian: Pasta with Fresh Asparagus
Pasta with Fresh Asparagus
Ingredients:
1/2 pound fettuccine
1 large bunch fresh asparagus
1 garlic clove, sliced
1 tablespoon olive oil
1 egg, beaten
3 tablespoons freshly grated Parmesan or Romano cheese
1/2 cup whipping cream or half-and-half
black pepper, freshly ground
salt
Preparation:
Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.
Add the oil to the hot wok, along with the garlic. Toss for a few seconds and then add the cut-up asparagus. Toss until the asparagus is bright green in color and barely tender, about 2 minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.
Serves 4.
Italian: Fettucine with Spinach and Prosciutto
Fettuccine with Spinach and Prosciutto
Ingredients:
8 ounces uncooked fettuccine
1 tablespoon olive oil1 small garlic clove, minced
2 ounces thinly sliced prosciutto, chopped
1 (10-ounce) package fresh spinach
1 large egg
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/8 teaspoon black pepper
Preparation:
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 15 seconds. Add prosciutto and spinach; sauté over medium-high heat 3 minutes or until wilted.
Combine reserved 1/2 cup cooking liquid and egg in a bowl; stir well with a whisk. Add pasta and egg mixture to pan; stir well. Cook over low heat 4 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in 1/4 cup cheese and pepper. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.
Yield: 4 servings
Green and White Linguini With Smoked Salmon and Mushroom Sauce
4 servings
30 min 30 min prep
6 tablespoons butter
2 tablespoons shallots, chopped
1/4 lb porcini mushrooms, diced
1 teaspoon salt
1/2 teaspoon white pepper
1/2 lb smoked salmon, cut into strips
3/4 cup heavy cream
1/2 lb white fresh linguine
1/2 lb green fresh linguine, fresh
1/2 cup parmesan cheese, freshly grated
Heat 3 T. butter in a small saute pan. Saute shallots until translucent.
Lower heat; add salmon and stir rapidly. Add half the cream and continue
Meanwhile, bring a large pot of water to a rapid boil, salt water, and add linguini.
Place a serving casserole over low heat. Melt remaining 3 T. butter, then add
Remove from heat and pour remaining sauce over linguini.
Cooking Cajun: Zatarain's® Creole Mustard Potato Salad
Zatarain's® Creole Mustard Potato Salad
This flavorful potato salad will be the star at your next backyard barbecue, picnic or potluck.
Makes 12 (2/3-cup) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Refrigerate: 2 hours
Ingredients
3 pounds red potatoes
1/3 cup mayonnaise
1/3 cup Zatarain's® Creole Mustard
1/3 cup sour cream
1/2 teaspoon Zatarain's® Creole Seasoning
1/2 teaspoon sugar
1 1/2 cups diced tomatoes
1/2 cup crumbled cooked bacon (optional)
2 tablespoons thinly sliced green onion
Directions
1. Add potatoes to lightly salted water to cover in large saucepot. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are fork-tender. Drain, then quarter potatoes.
2. Mix mayonnaise, Creole Mustard, sour cream, Creole Seasoning and sugar in large bowl until well blended. Add warm potatoes; toss to coat well. Add tomatoes, bacon and green onion; toss lightly. Cover.
3. Refrigerate at least 2 hours or until ready to serve.
New Jersey Style Potato Salad
Potato Salad "New Jersey" Style
2 pounds Yukon gold potatoes
3 hard boiled eggs, finely chopped
1/2 cup mayonnaise
1/2 medium yellow onion, finely diced
2 stalks celery, finely diced
Kosher salt
Freshly ground black pepper
Sugar, to taste
Boil potatoes in skin and let cool. Slice into quarters. Add eggs, mayonnaise, onion, and celery and fold together. Season to taste with salt, pepper and sugar.
Source: Wolfgang Puck
Linguine with Prosciutto
Ingredients:
- 2 tablespoon of olive oil
- 1/4 cup red onion, finely chopped
- 1 teaspoon of salt
- 1 12 oz can of evaporated skimmed milk
- 1 teaspoon grated lemon zest
- 3 ounces of Proscuitto di Parma, thinly sliced
- 10 fresh basil leaves
- 1/4 cup fresh parsley
- 4 fresh mint leaves or 1/4 teaspoon dried
- 1 lb Linguine
- 3/4 cup freshly grated Parmegiano-Reggiano
- Ground pepper
Directions:
1. Heat olive oil in large sautee pan over medium. Add onion and salt. Saute for 5 minutes
until onion soften. Add evaporated milk and the grated lemon zest. Cook 1 minute and
remove from heat.
2. Cut Proscuitto into thin strips. Set aside.
3. Combine basil, parsley and mint and set aside.Cook Linguine in rapidly boiling water.
Just before pasta is done, briefly return the sautee pan to medium heat and warm
the sauce.
4. When the pasta is al dente, drain and add to sautee pan along with herbs
and Parmegiano.
5. Toss the pasta until the cheese melts and a light sauce forms.
Add proscuitto, season with pepper and toss. Serve immediately
Serves 4 - 6
