by
Ed Levine
I've been making potato salad for a friend's July 4th picnic for a zillion years now, and until now I haven't come up with a definitive potato salad. But this year, I am going to make my slightly altered version of the Creamy Potato Salad recipe in Jasper White's The Summer Shack Cookbook. It's killer, and I promise if you make it you will be a food hero to whoever you bring it to. I just replaced the chopped kosher dill pickle he calls for with sweet relish because I like my potato salad a little sweet. Also, because we do love bacon at Serious Eats, I add a little chopped bacon to the salad just before I serve it, to give it just a touch of smokiness. The bacon is most assuredly optional. White's great recipe has a couple of exceedingly useful tips. "The trick to making a great creamy potato salad is to cook the potatoes whole, so the outsides are very soft by the time the centers are cooked through but still firm." He uses distilled vinegar in the potato salad because "the acute sharpness that makes the vinegar undesirable for most dishes, especially vinaigrettes, is what spikes the flavor perfectly in this dish." He also notes that this potato salad is best made well in advance: "It is really at its best the second day." White says to use medium-sized, all-purpose (medium-starch) potatoes for this potato salad. I've found that Yukon Golds work best. Creamy Potato Salad
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by
Nick Kindelsperger
I can't be the only one in America that just happened to have both ground beef and hot dogs left over from the July Fourth weekend. The staples of the national cookout could have made for a couple of fine indoor lunches—but what if they could be combined into something new? It didn't take long for chili dogs to start dancing in my head. A properly made chili dog, like the ones I snarfed down at a Skyline Chili in Cincinnati when I was young, are a delicious thing to behold. Of course, I didn't have much time or, really, access to many ingredients to create something truly authentic. I'm still living on friends' couches at the moment, and don't have access to a wide variety of spices. That's why I gravitated towards Tyler Florence's version of the chili dog. Not only was it quick, but it could basically be completed with the same condiments used for the cookout. Ketchup and mustard serve as the base, with only a little chili powder added for heat. This might as well be called the cookout-leftover Chili Dog. I knew that I was not creating an authentic version of a chili dog before I began, but I probably still should have read the comments first. Nearly everyone mentioned that it was too sweet and didn't have enough heat. They were right. The ketchup makes the "chili" way too sweet. I tried to correct this by adding some hot sauce and much more chili powder than was originally called for. I'd also recommend adding crushed tomatoes instead of ketchup. It will never be perfect. This is more of an oddity than a perfect recipe. But for a bunch of leftovers from the July 4th weekend, it was rather interesting.
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by
Manami
Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile—ancho chile powder and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.F&W Magazine, July 2009. From: July 4th Burger Bash, Pairing of thw day. When it comes to hamburgers any robust red wine is likely to pair well. This suce requires an intensely juicy, flavorful wine, such as a Primitivo from Southern Italy. Two good options are the ripe 2006 A Mano and the cherry-rich 2006 Castello Monaci Pilùna.
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by
foxysnana
This is courtesy of the Rachael Ray Talk show. I saw her making this, realized I had most everything on hand, and thought why not. I made this today for our July 4th dinner. As there are just 2 of us, I used only 3 small potatoes. I could not find the blue potatoes, so I just used the red and yukon golds. I copied this recipe as it is written on Rachael Ray's website, however I added a couple touches of my own. First I made the barbeque sauce first then added the potatoes to that bowl. I also added 1 tablespoon ketchup to the sauce to cut the tang just a bit. ( I tasted it as it was written, and was too vinegary. The ketchup cut that just enough) I also cooked these potatoes on the George Foreman Grill. It worked but my Foreman is way too small. I will definitely try this again, but on the gas grill next time.
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by
foxysnana
This is courtesy of the Rachael Ray Talk show. I saw her making this, realized I had most everything on hand, and thought why not. I made this today for our July 4th dinner. As there are just 2 of us, I used only 3 small potatoes. I could not find the blue potatoes, so I just used the red and yukon golds. I copied this recipe as it is written on Rachael Ray's website, however I added a couple touches of my own. First I made the barbeque sauce first then added the potatoes to that bowl. I also added 1 tablespoon ketchup to the sauce to cut the tang just a bit. ( I tasted it as it was written, and was too vinegary. The ketchup cut that just enough) I also cooked these potatoes on the George Foreman Grill. It worked but my Foreman is way too small. I will definitely try this again, but on the gas grill next time.
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by
Manami
A Bobby Flay recipe that is oh-so good!! I was hesitant while making the seasoning - which included pure ancho chile powder, smoked paprika, cumin and brown sugar! However, this being a Bobby Flay recipe = those big, bold Southwestern flavors, I just made the seasoning mix and I made enough to use with beef tenderloin, some sort of pork dish and of course, all kinds of seafood. :). From Pairing of the Day, July 2009 and Recipe o the Day, June 2009 - July 4th Burger Bash, Published July 2009. Food &Wine Magazine. WINE: Shrimp dishes tend to go best with white wines, but the potent spices in this dish are more suited to red - so split the difference with a nice & full bodied rosé from California or South America. ;)
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