61f652c740f36c3a83db178a61653a65--red-potato-salads-southern-recipesSo it’s time for cookouts………. which means it’s time to break out the side dishes to pair with everything from burgers to brisket and chicken to chops. When you grow tired of the usual mayo driven suspects, take a walk on the slightly wilder side with our version of this classic. What is amazing about this recipe, is that it works when served warm or cold – with just a small adjustment of ingredients.

 

 

 

Not Your Grandmother’s POTATO SALAD

3 lbs fingerling or baby potatoes (use different colors for a nifty presentation)
¾ pound fresh green beans
½ cup brown or country Dijon mustard
¼ cup extra virgin olive oil
3 T fresh dill
4 scallions
1 T Herbs de Provence
2 T White sugar
Kosher salt and freshly cracked black pepper to taste
**¼ cup mayonnaise for cold service only

Boil potatoes whole and unpeeled in heavily salted water until there is just a slight resistance when you pierce one with a sharp knife. Cool completely. Blanch green beans similarly so that they maintain a slight crunch – definitely NOT SOFT. Cool and set aside. In the bowl of a food processor, combine remaining ingredients (omit mayo if you are going to serve warm) and blend until thoroughly combined. It is important that you taste your dressing at this point. When it comes right down to it, all mustards, etc. vary slightly in flavor – so you may need to adjust salt, pepper and sugar to your personal taste. 

Once potatoes and green beans are chilled, slice potatoes in half lengthwise and place on a large cookie sheet in a single layer. Add beans to potatoes and then add dressing over the top. Using a cookie sheet instead of a bowl to mix ingredients allows you to gently incorporate your dressing without breaking your potatoes and beans into lots of small pieces.

Whether you plan on serving warm or cold, this recipe gets better if it sits in the refrigerator for at least 6 hours. When serving potato salad WARM, we recommend warming it gently in the oven on a low temperature over throwing it into the microwave. Enjoy!!

chorizo-clams-5Sure, we all love Steamers at this time of year. Mussels steamed in white wine and garlic? Sure. But how about kicking it up a notch and try this AMPED UP preparation of clams? This recipe is best done with smaller, hard shelled clams.

 


Roasted Little Neck Clams

Serves 4 as main course, 6-8 as a starter

45-55 hard shelled clams
Three 14 oz. cans stewed or diced tomatoes
Two 15 oz. cans cannellini beans
Large White Onion, chopped
Green pepper, chopped
Large bag of FROZEN KALE** – IT MUST BE FROZEN! (Please trust us on this one. If you insist on using fresh, you need to freeze it for at least an hour before using.)
¼ olive oil
¼ cup diced garlic
1 ½ cups of dry white wine
1 pound chorizo sausage
2 bottles clam juice
1 stick butter or margarine
1 T each: Kosher Salt, Cracked Black Pepper, Dried Oregano, Dried Basil
3 Tbsp. White Sugar

Heat olive oil in a heavy skillet. Sauté onion and green pepper for 2 minutes. Add chorizo and garlic and cook until almost done. You want the chorizo in small pieces, removed from the casing. (You may be able to buy it in a one pound piece without casings like we can find locally.) Next, put in the beans, butter and tomatoes and simmer for 5 minutes. Finally, add white wine, kale, herbs, spices and sugar. Simmer 10 minutes.

In a LARGE roasting pan, place thoroughly cleaned clams still in their shells. (You may want to use a throw-away pan from the grocery store and roast clams on the grill with a closed cover.) Pour entire mixture over the clams, add the 2 bottles of clam juice, cover tightly with foil and place in 400 degree oven or on grill seeking same temperature. Clams are done when ALL shells are opened. Do not eat any clams that remain closed once the majority of them are open. Serve in bowls with crusty bread for dipping AND a soup spoon!

That is our return to Cuisine, and fun! Imagine having this outdoors or on the beach if you are able to secure a location to make this!

** Kale that is going to be eaten COOKED always tastes better after a “frost.” It’s a tradition from my German heritage, but it’s SO TRUE.

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