Potato Salad

 

You know it's summer when all your recipes go with grilled meats!  Here in Texas, potato salad is a category all its own.  There are just so many varieties to choose from, sour cream based, mustard, German, hot...but my favorite is adapted from the recipe my mom always made.  Isn't that just the way...

Potato Salad
 

6 - 7 potatoes

1 Tbsp salt

1/2 med onion, chopped

1/4 C dill pickle relish

5 - 6 hard boiled eggs

3/4 C mayo

3/4 C sour cream

2 T yellow mustard

1 Tbsp garlic salt

1 tsp black pepper

2 Tbsp Chopped chives

1 Tbsp Chopped parsley

salt to taste

 

 

 

Peel and cut potatoes into 1/2 to 1" cubes.  Put in heavy pan and cover completely with water and 1 Tbsp salt.  Bring to a boil and cook until fork tender.  While potatoes are boiling, chop the onion and place in a large mixing bowl.  In another mixing bowl, mix the remaining ingredients and set aside.  After potatoes are cooked, strain and add to the bowl with the onions.  Do not stir.  Let the potatoes and onions set for about 10 to 15 minutes.  The heat from the potatoes will soften the onions to perfection.  Chop the eggs and add, along with the relish to the potatoes.  Combine.  Add the mayo/cream mixture and combine.  Let cool in fridge until ready to eat.

 

Potato salad is a funny thing.  Potatoes are just darn finicky!  You can make a recipe a dozen times and the ratio of the cream mixture to potato will be different every time.  If the salad seems too dry just add additional mayo to get the consistency that you like.  Even after taking it out of the fridge, what was originally a perfect mixture, can appear to be drier than you'd like.  Add more mayo!



Beef Brisket with Bourbon Molasses Bar-B-Que Sauce, Rub Mix

The one thing I love about cooking is that it's so personal.  I've always tried to teach my
kids that you create the best dishes out of all the things you love.  Find several recipes for any dish that you want to create and then pick and choose the ingredients based on your taste.  I used to drive my mother nuts when I was younger and learning to cook because I would just open the spice cabinet and add herbs and spices without even knowing what their flavors were.  I had some messes, but I have to say there were a lot more successes!  Luckily, I learned my way around flavors so my picks are a little more educated and I know what I like...never be afraid to substitute an ingredient if that change is to your taste.    

We bar-b-qued this weekend...of course...this is Texas!!!

Beef Brisket

1 brisket, untrimmed

olive oil

rub

Rub Mix

3 T Paprika

3 T Chili powder

1 t garlic powder

1 t onion powder

2 t salt

2 t black pepper

2 t oregano

1 t cayenne pepper

Rub the brisket with olive oil to give the rub something to hold onto.  Add the rub mixture to cover the lean side of the brisket.  (fat side down)  This is the general recipe I use, however if your cooking a smaller brisket and don't use all of the rub just save in an airtight container to use later. 

Cook brisket, fat side down, on grill at about 350 degrees for about 4 hours.  Remove from grill and wrap in extra strong aluminum foil and place on a cookie sheet or pan.  Bake for @ 16 additional hours at 250 degrees in oven. 

 Bourbon Molasses Bar-B-Que Sauce

2 T olive oil

3 T very finely chopped onion

3/4 C red wine vinegar

1/4 C balsamic vinegar

2 C ketchup

1/3 C molasses

1/3 C bourbon

3/4 tsp salt

1/2 tsp black pepper

1 tsp fresh thyme leaves

Saute onion in olive oil until soft.  Add the red wine vinegar and balsamic vinegar and bring to a boil.  Cook down for about 5 to 7 min.  In a bowl ( I use a large 4 cup measuring cup) combine the ketchup, molasses, and the bourbon.  Remove the vinegar from any flame and add the ketchup mixture.  Never add an ingredient with alcohol to a pot on an open flame.  Return to heat and bring up to a simmer.  Add the salt, pepper and thyme.  Remove from heat and let cool to room temp. 

This is my all time favorite bar-b-que sauce.  It's thick and rich...just plain decadent!