Crispy bacon adds a smoky and salty crunch to summery potato salad. Chipotle peppers and Dijon mustard up the flavor ante even more with a little spice and bracing bite.
Preparation
For the potatoes:
Microwave the potatoes for 2 minutes less than instructions require. Allow to cool, cut into bite-sized pieces and add to a large bowl with the bacon and scallions.
For the dressing:
In a small bowl whisk together the sugar, mayonnaise, chipotle peppers, mustard and apple cider vinegar. Taste and season with salt and pepper.
To assemble:
Pour dressing over the salad base in the large bowl and toss. Refrigerate until ready to serve.
May 31, 2021 at 07:30PM
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Sunny Anderson's Easy Potato and Bacon Salad Recipe - Today.com
Chef, cookbook author and television show host Sunny Anderson is celebrating the unofficial start of summer with a few of her favorite recipes for Memorial Day. She shows us how to make grilled chicken bites with tomatoes and an easy potato salad with bacon.
Courtesy Sunny Anderson
These light, bright bites are so perfect for any cookout. The combo of seasoned grilled chicken, buttery toast cubes and juicy tomatoes is irresistible.
Courtesy Sunny Anderson
Crispy bacon adds a smoky and salty crunch to summery potato salad. Chipotle peppers and Dijon mustard up the flavor ante even more with a little spice and bracing bite.
If you like those warm-weather recipes, you should also try these:
Perfectly moist and full of flavor, this chicken salad is great on a bed of lettuce, in a sandwich, or by itself. Tarragon adds a licorice-like sweetness, and pecan pieces provide perfect textural balance. The Café menu sandwich was served on a croissant and the chicken salad was also in our case in ½- or 1-pound containers. Don’t start the weekend without this in your refrigerator.
Serves: 8 to 10 (Makes approximately 6 cups)
Prep Time: 25 to 30 minutes
2 ½ pounds boneless, skinless chicken breasts, raw
½ cup pecan pieces
1 cup green onions, sliced
2 cups Hellmann’s® mayonnaise
½ teaspoon ground black pepper
½ teaspoon garlic salt
½ teaspoon onion salt
2 tablespoons dried tarragon
Boil the chicken breasts in salted water for about 10 to 12 minutes until a thermometer inserted in the thickest breast registers 165°F.
Pulse the chicken in a food processor, leaving bigger pieces, or shred by hand for your desired consistency.
In a large bowl, combine the shredded chicken, pecan pieces, and green onions.
In a separate bowl, mix together the mayonnaise and seasonings.
Mix some of the mayonnaise mixture into the chicken mixture until well blended. Continue to incorporate the mayonnaise mixture until you have reached your desired consistency.
Store in the refrigerator and allow the flavors to meld overnight.
Keep in an airtight container in the refrigerator for up to 6 days.
Our GTU content producer, Michelle Nguyen shared with us her delicious Vietnamese Shrimp Salad recipe from her family restaurant, Pho Tay Ho! Michelle revealed their family secret recipe for their famous fish sauce, use it on endless dishes like fried egg rolls, vermicelli noodle bowls, spring rolls, Vietnamese crepes, etc. Your options are endless!
Pho Tay Ho is located at 1766 S. Main Street, Salt Lake City, UT 84115
Salad Ingredients:
– Shredded Cabbage
– Thai Basil (Thinly Cut)
– Cilantro -Shrimp or Chicken (May Substitute for any Protein)
– Fried Shallots
– Vietnamese Fish Sauce
Salad Directions:
1. Add shredded cabbage to the plate
2. Cut Thai Basil thinly slices
3. Add Protein
4. Add Cilantro 5.Mix it to distribute the ingredients
6. Add the Vietnamese Fish Sauce as dressing
7. Enjoy
Vietnamese Fish Sauce Recipe:
– Sugar, fish sauce base Ingredients:
– 1/3 cup of Sugar
– 1/3 cup Squid Brand, Fish Sauce
– 1 cup of water
Directions:
1. Boil ingredients together.
2. Set aside and allow to cool down before proceeding
Extra Ingredients:
– 3 limes, juiced
– 1 tablespoon of white vinegar
– 1 tablespoon of garlic chili paste
Directions:
1. Mix the extra ingredients into the sugar, fish sauce base.
2. Let cool down in the fridge for about 3 hours before serving.
There are so many types of rice noodles, from thin, threadlike vermicelli to the extra-wide that you find in pad see ew. Rice noodles are gluten-free (some varieties include tapioca as a stabilizer, which is still gluten-free, though you should always check the label if gluten is a concern), and cook quickly; many varieties just need to soak in hot water.
June 01, 2021
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Recipes for rice noodle stir-fries and salads, to get you through thick and thin - The Washington Post
VALDOSTA – A Baytree Road location that once sold burgers now dishes out spuds.
JoJo’s Potato and Mac Shack recently opened at 1650 E. Baytree Road, the former home of BurgerIM.
Debbie Jo Steedley is co-owner of JoJo’s and a relative of BurgerIM’s owner, she said. JoJo’s is affectionately named after Steedley; JoJo is a nickname from her husband.
“We originally started with BurgerIM, and after moderate success followed by a disastrous pandemic, we decided to rebrand,” Steedley said. “It was important to us to do something new and fresh for the Valdosta area, so we drew from our own recipes and experience and out of all that deliberation came JoJo’s.”
The specialized casual restaurant centers its focus on 1.25-pound loaded potatoes and macaroni and cheese.
Steedley said the potatoes come loaded and “jacked” with toppings.
“It is exceptionally satisfying and will fill you up,” she said. “No one leaves hungry.”
Tater options are chili, bacon and cheddar, loaded sweet, broccoli and cheese, Philly cheesesteak and barbecue. Available protein choices are chili, bacon, ham and steak.
JoJo’s provides customers the chance to build their own meals and has a plethora of toppings including green onions, marshmallows, honey butter, brown sugar and cinnamon, jalapenos and candied pecans.
“We also have other items for less hungry pallets,” Steedley said.
Also on the menu are hot dogs, chili dogs, grilled cheese sandwiches, wine slushees, milk shakes and other items.
In addition to its indoor setting, JoJo’s offers a back patio seating area near Valdosta Stadium Cinemas.
COVID-19 precautions include consistent cleaning, Steedley said.
“Like most, cleaning in store is constant,” she said. “Every single table, every singe time is cleaned between customers. All dishes are washed in detergent, thoroughly rinsed and then allowed to sit in a restaurant-appropriate sanitizer to ensure we kill any potential germs.”
JoJo’s is hiring for open positions.
A restaurant website is coming soon, Steedley said.
Hours of operation are 11 a.m.-9 p.m. Tuesday through Sunday.
Call (229) 262-1166 for more information.
May 31, 2021 at 09:58AM
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Mac and Taters: New potato eatery opens on Baytree - Valdosta Daily Times
Shiomomi, the salt-massaged method, is the perfect place to start making Japanese-style pickles, or tsukemono. This recipe is adapted with permission from Elizabeth Andoh’s “Impatient Pickles.”
Serves 2 to 3 as a side
1 small, dense portion of cabbage (about 6 to 8 ounces), washed, dried, and sliced thinly, as if you are preparing a slaw
1 small cucumber (about 2 ounces), washed and sliced (unpeeled) into paper-thin rounds
1 1/2 teaspoon coarse or flaky sea salt
1-inch piece kombu (optional, see Note)
1 tablespoon fresh herbs, such as dill or mint, or organic citrus zest
Gather all thinly-sliced, fairly uniformly-sized veggies in a bowl and mix in the salt a bit to begin the sweating process. Transfer all ingredients to a sealable plastic bag. If using kombu, situate each small piece in a different part of the bag to evenly distribute taste and texture.
You can place your vegetable mix in a Japanese pickle press, or simply use a sealable plastic bag and a stack of heavy books. (Melissa Uchiyama)
Seal the bag and use your hands to massage the contents. Squeeze all air out of the bag, reseal, and place under weighted books or inside a pickle press. Store, weighted like this, for a minimum of 30 minutes or up to 12 hours at room temperature, or up to 24 hours if refrigerated. (Any longer, and your vegetables will become too saturated with salt and will break down further, turning limp.)
Rinse in cold water, drain, and gently squeeze out any remaining water. Enjoy these pickles impatiently—that is, immediately—or keep fresh in the refrigerator for up to an additional day. Remove the kombu just before eating, as it will be too tough for most.
You may present individual servings of your tsukemono in tiny dishes, squeezed together to form small, dense mountains, to accompany a meal, or pile it into one heap in a bowl for the table, the way you might with a family-style salad.
Note: Kombu kelp can be found in most Asian markets, specialty grocery stores, or health food stores, or ordered online. Though listed in the recipe as optional, the small, umami-packed strips can make a sea of difference, changing the texture and yielding a more delicious, more nuanced outcome.
May 31, 2021 at 06:00PM
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Japanese Pickled Cabbage and Kombu Salad - The Epoch Times
Crispy bacon adds a smoky and salty crunch to summery potato salad. Chipotle peppers and Dijon mustard up the flavor ante even more with a little spice and bracing bite.
Preparation
For the potatoes:
Microwave the potatoes for 2 minutes less than instructions require. Allow to cool, cut into bite-sized pieces and add to a large bowl with the bacon and scallions.
For the dressing:
In a small bowl whisk together the sugar, mayonnaise, chipotle peppers, mustard and apple cider vinegar. Taste and season with salt and pepper.
To assemble:
Pour dressing over the salad base in the large bowl and toss. Refrigerate until ready to serve.
May 31, 2021 at 07:28PM
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Sunny Anderson's Easy Potato and Bacon Salad Recipe - Today.com
Salad and Go offers the ease of fast food with the rarity of healthy options and is set to bring that unique combination to a new location in Peoria this summer.
“Through social media channels, we have heard from many fans asking to open more locations out West, and we are very glad to fulfill one of those requests,” said Salad and Go CEO Joel Chrisman. “We’re excited to share the love, Peoria.”
Chrisman said the company has been looking to open a location in the West Valley for a long time, and Salad and Go is excited to serve Peoria.
Salad and Go opened its first location in Gilbert in 2013 but has grown exponentially since then. In just eight years, Salad and Go has opened 30 locations, 29 in the Phoenix area and one in Plano, Texas.
“Salad and Go quickly expanded upon realizing the need for what the practical yet high-in-demand concept had to offer busy individuals looking for a healthy, convenient meal option,” Chrisman said.
The plans don’t stop at Peoria. Salad and Go is set to open nine other locations this spring and summer, including restaurants in Tuscon, Casa Grande, one additional store in Mesa, two additional stores in Phoenix and four in Texas.
Chrisman credits his team’s hard work for being able to move forward with multiple projects at once. While other locations have not been released yet, Salad and Go plans to continue its expansion.
“We are continually looking to expand our mission to other areas,” Chrisman said. “At the beginning of this year, we announced the initiative to double our store count to 40 stores by the end of 2021. Our fantastic teams are working very hard to make our healthy, delicious food accessible and affordable to as many people and communities as possible.”
Besides providing healthy food options to these communities, Salad and Go gives back to these communities by partnering with organizations to fight hunger and homelessness. In Phoenix, Chrisman said Salad and Go donates 4,000 fresh salad every week through local partners. In Dallas, it partnered with the North Texas Food Bank and donated 2,000 salads in its first week in Plano.
At Salad and Go, all salads and wraps are $5.74 and include either chicken or organic tofu, with the option of adding shrimp for an extra charge. Salads come in a 48-ounce bowl and have all-natural ingredients, some of which are organically sourced, as well as a protein source.
For breakfast, Salad and Go offers five breakfast burritos, made with real eggs, an all-natural tortilla and housemade salsa for $2.99. Drinks include organic cold brew, housemade lemonades, organic iced teas and frozen strawberry lemonade, all for $1.
Memorial Day weekend is upon us, officially ringing in the barbecue season. If potato salad is on your list of side dishes to serve this holiday weekend, you might want to try this Warm Potato Salad with Bacon & Onion, which offers a different take on the traditional version. Since you leave the skins on the red potatoes, it’s also a colorful and attractive dish for your Memorial Day gathering.
A light dessert following a big barbecue is always in order, and everyone always has room for at least one of these tasty Lemon Bars. They’re not overly sweet and the grated lemon peel adds a little zest to the flavor.
While we’re enjoying the holiday with family and friends, let us not forget to take time to remember and thank those brave servicemen and women who sacrificed all to make this day of celebration possible.
WARM POTATO SALAD WITH BACON & ONION
1 pound small new red potatoes, thinly sliced
1/2 teaspoon salt
Water
1 medium sweet onion, thinly sliced
6 slices smoked bacon, cut into 1/2-inch pieces
1/4 cup cider vinegar
2 tablespoons white sugar
1 stalk (1/2 cup) thinly sliced celery
1/8 teaspoon pepper
1/4 cup chopped fresh basil leaves
In a 3-quart saucepan, combine sliced potatoes and salt. Add water just to cover potatoes. Cover and cook over high heat until water comes to a full boil (3-4 minutes). Reduce heat to medium and add onions. Cover and continue cooking, stirring occasionally, until potatoes are fork tender (6-8 minutes). Drain; keep warm.
Meanwhile in a 10-inch skillet, cook bacon, stirring occasionally, until crisp (5 to 7 minutes). Remove bacon from pan, reserving 2 tablespoons pan drippings. In same skillet, add vinegar, sugar, celery and pepper to reserved pan drippings. Cook over medium high heat, stirring occasionally, until heated through (2 to 3 minutes).
Pour hot dressing over potatoes and onion. Add basil; toss gently to coat. Serves 6.
Note: One tablespoon dried basil leaves may be substituted for 1/4 cup chopped fresh basil leaves.
LEMON BARS
CRUST:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter or margarine, softened
FILLING:
1 14-ounce) can sweetened condensed milk (not evaporated)
4 large eggs
2/3 cup lemon juice
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon peel
Sifted powdered sugar
For crust, preheat oven to 350 degrees. Combine flour and sugar in medium bowl. Cut in butter with pastry blender until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13-by-9-inch baking pan.
For filling, beat sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder and salt, just until blended. Fold in lemon peel; pour over crust.
Bake for 20-25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar. Makes 4 dozen bars.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
May 30, 2021 at 02:30AM
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My Leader Yummy – Warm Potato Salad with Bacon & Onion, Lemon Bars - Leader Publications
For many, Memorial Day weekend marks both the start of summer and the beginning of cookout season, and after a year of being cooped up, it feels like this should be a year to really do up outdoor entertaining right. We can start by improving upon the basics, whether that's making a better summer cocktail or finding ways to make staples — whether that's potato salad or grilled chicken — more flavorful with less effort.
Here are five stellar summer recipes to get you started:
There are a few cocktails that, to me, signal the start of summer: a good daiquiri, a gin and tonic with extra lime and a tart and sweet margarita. In her column, "The Oracle Pour," Salon's Erin Keane encourages readers to put aside what they may have encountered in the wild: the hangover-inducing sugar bomb of cheap pitchers for the table, the sickly-green plastic jug of buy-in-bulk supermarket mix.
"Fresh lime juice, orange liqueur, a good tequila and some ice are all you need," Keane wrote. "The key is balancing those ingredients in a ratio that works for you."
She recommends a 4-3-2 margarita formula, made with four parts tequila, three parts orange liqueur and two parts fresh lime juice. It's easy to scale up or down depending on the number of folks drinking. Oh, and Keane's recommendation to swap out Tajín Clásico seasoning for the typical salt around the glass rim? Genius.
According to Salon's Joseph Neese, the key to better potato salad is a sour cream, which cuts the heaviness of mayonnaise. "The sour cream will make your taste buds think of a beautiful, baked potato," he wrote.
The rest of the recipe is very simple, calling for several tablespoons of mustard, a cup of diced hard-boiled eggs, diced bread and butter pickles and scallions.
Last month, Salon's Mary Elizabeth Williams interviewed Molly Baz about her mouthwatering "Cook This Book: Techniques That Teach and Recipes to Repeat," which includes a recipe for a "crunchy, creamy, salty, savory and sweet salad involving rotisserie chicken, cabbage, cotija and Corn Nuts."
"The idea behind this," Baz told Williams, "was that cabbage is a vegetable that you can keep in your fridge for a month. Rotisserie chicken or leftover chicken is something that's always in my fridge or easy to come by. I thought about a quick dinner salad that doesn't require a lot of prep that you can always have on hand and then built it out from there. And the corn nuts come in, and they're basically just an alt crouton."
A few winters ago, I wrote a recipe for Coffee Porter-Brined Wings, which double-down on the coffee flavor by using coffee porter in the marinade and ground espresso in the rub. While I initially developed the recipe so that the wings could be oven-roasted, they work really, really well on the grill.
Once the wings are brined and rubbed, simply oil your grill grates with vegetable oil and heat grill to medium heat. Place wings directly on the grill, and cook until skin is crisp and meat is cooked through while turning occasionally, about 15 to 20 minutes.
Use your grill for more than meat and vegetables this holiday weekend, and toss peaches over the coals (or propane flame) for a simple, satisfying dessert.
As I wrote last May, "Peaches are the ideal fruit to toss over the fire because after just a few minutes, their natural sugar begins to caramelize into a sweet, fruity syrup and their flesh becomes tender enough to slice through with a spoon."
Once they're soft and have some grill marks, cover the peaches with a generous amount of whipped cream and garnish them with some fresh mint leaves.
May 30, 2021 at 03:30AM
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From the perfect margarita to the best potato salad, here are 5 essential Memorial Day recipes - Salon
Potatoes can pose health risks if a person consumes them after storing them incorrectly. But if a person stores potatoes correctly, they can safely keep for a long time.
Potatoes are starchy tubers, which grow beneath the soil surface.
These vegetables are good sources of some important vitamins and minerals.
According to the U.S. Department of Agriculture, half a cup of raw, diced potato contains 42.8 milligrams (mg) of phosphorus, 319 mg of potassium, and 14.8 mg of vitamin C.
As with any other vegetables, potatoes only last a certain amount of time before they begin to go off.
This article will look at the shelf life of potatoes and detail signs of spoilage. It will also explore the health risks of eating gone-off potatoes and will list some potato storage tips.
The shelf life of potatoes can vary depending on several factors, such as the temperature at which people keep them or whether they cooked the potatoes beforehand.
Generally speaking, a raw potato can last from a few weeks up to several months, depending upon the temperature at which a person stores it.
In the fridge, cooked potato can last for several days. In the freezer, it can last for up to a year.
The table below provides a more detailed breakdown of the shelf life of potatoes, based on whether they are raw or not and the temperature at which someone stores them.
The cooking technique does not make a difference to the shelf life of cooked potato.
It is worth noting that a meal containing potato may not always keep as long as the potato itself if it contains ingredients with a shorter shelf life.
There are several ways to tell whether a potato is unsuitable for consumption.
A raw, whole potato should be firm to the touch. If a potato is mushy or soft, then a person should throw it out.
Although it is normal for raw potatoes to have some blemishes, a foul odor accompanying blemishing also suggests that the potato is unsafe to eat. It is also unsafe to eat moldy potatoes.
Even when firm, odorless, and blemish-free, a raw potato may not be suitable for consumption.
For example, it is best not to eat a potato that has been growing sprouts for a long time.
A person can still eat a recently sprouted potato, but only after they remove the sprouts.
It is unsafe to eat cooked potatoes when they are growing visible mold or have a foul smell.
There are two main health risks associated with potatoes. The first is food poisoning from eating spoiled potatoes. The second is that potato sprouts can be toxic to humans.
Food poisoning describes when someone becomes infected by foodborne viruses, bacteria, parasites, or fungi.
Although the symptoms of food poisoning can vary with the nature of the infection, one study lists the following common symptoms of food poisoning:
People can also become unwell from eating unspoiled potato sprouts.
As one study notes, potato sprouts contain high concentrations of solanine, a toxic chemical. The same is true of potatoes that have been sprouting for a long time.
Symptoms of solanine poisoning are similar to the major symptoms of food poisoning:
Anybody with these symptoms should contact a doctor.
The key point to remember is that someone should store raw and cooked potatoes differently.
The best way to store raw potatoes is to place them in a cool, dark, and relatively dry environment. Doing so will keep them from sprouting for as long as possible and will slow the development of mold.
It is best not to store raw potatoes in the fridge or freezer. This can cause the potatoes to brown, soften, and increase in sugar content.
A person can store leftover cooked potatoes safely in the fridge for a few days. Alternatively, someone can freeze cooked potatoes for several months.
It is worth noting that freezing some cooked potato products may reduce their quality.
For example, the results of an older study from 2005 suggest that cooked mashed potatoes lose quality after freezing.
All around the world, people eat potatoes as a nutritious and versatile staple food.
There are some risks associated with eating potatoes.
Individuals can typically avoid these risks by taking care when storing and eating potatoes.
May 27, 2021 at 02:00PM
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How long do potatoes last: Shelf life, Storage tips, more - Medical News Today
Pull on an old-school “Kiss the Cook” apron and break out the Cool Whip, crushed pineapple, lime Jell-O and mini marshmallows. It’s time to make some retro salads for Memorial Day weekend, and we’ve got seven vintage recipes for you.
All of them were pulled from a 1988 cookbook -- “Centennial Collection: Favorite Recipes From the Newspaper Employees” -- published by The Birmingham News in honor of its 100th year. The ingredients you’ll see in each recipe reflect the times, trends and tastes of cooks who whipped up these cool salads about 33 years ago. (You’ll see the names of folks who contributed and their connections to the newspaper in 1988 at the bottom of each recipe.)
Super healthy? Probably not. But these retro salads are easy to make and fun to eat, especially during a backyard picnic or family barbecue over Memorial Day weekend. Ready to mix, layer and refrigerate? Let’s get started.
Ingredients:
2 cups pretzels (broken)
1/4 cup sugar
1 1/2 sticks melted margarine
1 8 oz. soft cream cheese
1 cup sugar
2 cups Cool Whip
2 10 oz. boxes frozen strawberries
2 cups unsweetened pineapple juice
2 3 oz. boxes strawberry Jell-O
Instructions:
Mix pretzels, sugar and melted margarine and spread on bottom of 9 x 13 inch well-buttered pan. Bake at 350 degrees for 10 minutes. Mix (with electric mixer) cream cheese, sugar and Cool Whip; spread over pretzels. Dissolve Jell-O in heated pineapple juice. Add frozen strawberries. Let cool (in refrigerator) until mushy. Spread over cream cheese layer. Refrigerate.
(Contributed by Laura Braunstein, personnel)
FYI: How easy is it to make this strawberry pretzel salad? Just about anyone can handle the recipe, as we proved when a non-cook on AL.com’s Life & Culture team decided to tackle it. See the results in the photo gallery above.
Ingredients:
1 can (8 3/4 oz) fruit cocktail
1 package (3 oz.) apricot flavor Jell-O
1 cup boiling water
1 package (3 oz.) cream cheese
1/3 cup mayonnaise
Instructions:
Drain fuit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in electric blender. Cover and blend at low speed until dissolved, about 1 minute. Add measured liquid, cream cheese and mayonnaise; cover and blend on high speed for 15 seconds. Chill until slightly thickened. Fold in fruit. Spoon in to 6 individual molds and chill until firm, about 2 hours. Unmold and garnish, if desired.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
2 packages (3 oz. each) lemon or lime flavor Jell-O
2 teaspoons salt
2 cups boiling water
1 cup cold water
3 tablespoons vinegar
3/4 cup thin cooked ham strips
3/4 cup thin Swiss or processed American cheese strips
1/4 cup sliced scallions or red onion
1/2 green pepper, cut in thin strips
Instructions:
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until thickened. Fold in remaining ingredients. Pour into a 5-cup mold. Chill until firm, at least 6 hours. Unmold. Garnish if desired.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
1 can (8 1/2 oz.) pear halves
2 packages (3 oz. each) lime flavor Jell-O
2 cups boiling water
1 container (8 oz.) vanilla-flavored yoghurt
Instructions:
Drain pears, reserving 1/2 cup syrup; slice pears. Dissolve gelatin in boiling water. Measure 1 cup gelatin; blend in yoghurt and pour into 8-inch square pan. Chill until set but not firm. Add measured syrup to remaining gelatin and chill until slightly thickened. Arrange pear slices on gelatin-yoghurt layer and top with clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
1 large can crushed pineapple (drain juice and save)
1 large package cream cheese
1 large box vanilla instant pudding
2 cups miniature marshmallows
1 large package Jell-O (lime or strawberry)
Instructions:
Make Jell-O as directed on the box. Jell slightly. Then add the pineapple that has been drained and pour into long cake pan and let jell until firm. Make pudding, then pour this over Jell-O before the pudding sets. Add marshmallows (spread over all the mixture above). Take juice that has been reserved; add to cream cheese gradually and beat until soft and fluffy. You may not need all the juice. Pour this mixture on marshmallows and let set in refrigerator overnight.
(Contributed by Martha Stephens, wife of Glenn Stephens, editorial)
Ingredients:
1 can (21 oz.) cherry pie filling
1 can (15 oz.) crushed pineapple
1 can (14 oz.) Eagle Brand condensed milk
1 carton (12 oz.) Cool Whip
2 tablespoons lemon juice (optional)
Instructions:
Mix all ingredients and freeze in 9 x 13 inch pan. Cut into squares and garnish with pecans if desired.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
1 package cherry Jell-O
1 cup water, boiling
1 can cranberry sauce
1 can 15 oz. crushed pineapple
1/2 cup diced celery
1/2 cup chopped pecans
Instructions:
Dissolve Jell-O in boiling water. Cool and stir in cranberries, pineapple, celery and pecans. Pour into mold and chill.
(Contributed by Anita Bradford, wife of Paul Bradford Jr., composing room)
May 29, 2021 at 10:21PM
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7 retro salad recipes you can make for Memorial Day weekend - AL.com
Summer in Taiwan is only bearable with this: a caramelly, sweet, custardy, cold sweet potato. That's right: The sweet potatoes here are exactly as it sounds — baked then frozen. In Taiwan, these are so commonplace, you'll find them packaged in plastic bags at convenience stores. But oddly enough, they are some of the best sweet potatoes you've ever had.
Technique tips: Depending on the size of your oven, you can bake as many as 12 sweet potatoes at once. For small toaster ovens, I recommend 3 to 5 sweet potatoes at once. You want to have enough space between each sweet potato for hot air to circulate.
Different varieties of sweet potato contain different amounts of sugar content — choosing the correct one is key. For this recipe, I recommend using Taiwanese, Japanese or Korean sweet potatoes. I've tried many sweet potato varieties and found the best results with Japanese sweet potatoes (the reddish color skin, pale-yellow flesh variety also known as satsumaimo). Sugar content is pivotal so do not use starchy varieties like the Okinawan sweet potato (purple flesh). The ideal shape will be long, slender sweet potatoes that are not too round or too big. The ideal weight will be 10 to 14 ounces. They also should not be sprouting, as that process tends to reduce sugar content.
Preparation
1.
Preheat the oven to 450 F with convection on, if available. You may also want to place a sheet pan on the rack below to catch any sugar drippings. Brush and wash the sweet potatoes very well, then dry completely.
2.
Place sweet potatoes directly on the oven rack and let bake. The baking process will take 40-80 minutes, depending on the size and shape of your sweet potatoes. The way to tell when they're done is by poking and tapping the skin: it should feel hardened and almost completely separate from the flesh, creating a hollow sound. The kitchen should smell distinctly of dark caramel. Once the sweet potatoes are at your desired doneness, take them out of the oven and let them rest on a wire rack. (Note: You can enjoy some hot and freeze the rest.)
3.
Once the sweet potatoes have cooled completely, pack them in a freezer-safe bag and freeze for about 4 hours. This will get you the perfect ice cream-like texture. (Note: Letting the baked sweet potatoes cool completely prevents condensation in the freezer bags.) Alternatively, you can freeze them uncovered without cooling, then pack them in bags later. If freezing overnight, let the sweet potatoes thaw for about 10 minutes at room temperature before enjoying. Alternatively, microwave the sweet potato for about 30 seconds, flipping halfway to ensure even heating. Eat it while cold!
If you’re not a fan of traditional salads, this might be the snack for you. TikTok chef Michael Ligier (@ligier) recently shared a recipe for a dish he calls a “molecular salad,” and it completely reimagines what a salad can be.
In the video, Ligier shares how he used molecular gastronomy techniques to transform traditional salad ingredients into something truly unique. If you’re new to molecular gastronomy, it’s a culinary discipline in which chefs use food science to whip up creative and unusual recipes.
The first step, Ligier explains, is creating fake caviar using agar powder, balsamic vinegar and kumquat juice. With these ingredients, Ligier is able to create balsamic vinegar balls that look like caviar but taste more like salad dressing.
Next, he finely chops his salad ingredients, including lettuce, bell peppers and pine nuts.
Finally, he tosses the veggies, balsamic vinegar caviar and some high-quality olive oil into an edible film capsule, which he folds and seals with heat.
The final product is a transparent triangular packet that looks more like a spring roll than a salad.
‘I wanted to trick myself into thinking I wasn’t eating a salad’
Ligier explains that he came up with the idea of molecular salad for one simple reason: He hates conventional salads. “Literally, it might be the food I hate most in the world,” he explains in the video. “So I wanted to trick myself into thinking I wasn’t eating a salad while still preserving the same flavors of a salad.”
Many commenters thought Ligier’s molecular salad looked appetizing.
“I hate salad but I think I’d love this,” one TikToker wrote.
“You need to open a molecular gastronomy restaurant some day,” another TikTok user suggested.
Some viewers were more skeptical, noting that the salad was too small to be a satisfying snack.
One TikToker put it succinctly when they pointed out, “It’s just a bite of salad.”
Of course, if you don’t like traditional salads, “just a bite of salad” might be just what you’re looking for.
Whatever your opinion is on molecular salad, there’s no denying it’s creative!
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After a year of masking, avoiding people and staying out of crowds, many of you may be itching for a good Memorial Day cookout — or at least a weekend in the garden, woods or at the lake. Who can blame you? All of us have had our lives upended.
Of course, we mustn’t forget the real reason for Memorial Day: to honor those who have served our country and died. So, though you may be aching for celebration, perhaps honoring the intention of the day is an apt reason not to party too hard this weekend.
But should you gather, having some easy to make, easy to grab foods ready will make the whole thing a lot less stressful.
In a new novel I am reading, “That Summer,” by Jennifer Weiner, a character named Daisy recounts the disaster that was her first big party — a barbecue — after marrying her much-older husband. They were hosting the other partners from his law firm and the associated significant others. Daisy pulled out all the stops, getting the butcher to grind her own special mix of ground meat and then mixing in mushrooms and blue cheese before forming her hamburger patties. Instead of grocery store hot dogs, she had ones from Chicago flown in. She even spent hours making her homemade onion dip.
But in the end, it was only the hot dogs that really got eaten with gusto.
Daisy was mortified. Her husband wasn’t pleased. As he’d told her: he just wanted basic foods.
The scene made me cringe, recover and cringe again (poor Daisy, plucked from her hard-fought senior year of college to become a housewife) as misogyny played out in all sorts of ugly paradigms. But it did have a bit of a lesson in it: Know your audience. Sometimes people really do just want the simple stuff.
In Daisy’s case, perhaps she could have used that great meat blend but just lightly seasoned it and made patties. As her husband points out, not everyone likes blue cheese (or mushrooms, for that matter). Grocery store hot dogs are always fine.
Oh, and divorce the husband who treats you like a housekeeper.
For your cookout planning though, take note. A mix of familiar foods and more adventurous ones make for a good party.
Start with the basic hot dogs and burgers on the barbecue (or grill — but I still cook over charcoal myself, for now). Mix up a couple salads. Potato salad is a classic. Pasta salad for those who avoid mayonnaise (there are many of us out there, I assure you) and perhaps a third — coleslaw? Tossed? Something else?
Then offer an adventurous dish or two, if you want. That way you get to have your kitchen fun and ensure your guests — even the picky ones — find something good to nosh on.
Looking for salad recipes? These will help you on your way to breakout barbecue planning.
Sandy Oliver shared a recipe for Warm Potato Salad more than a decade ago in her Bangor Daily News column that she said can be served warm or cold. It’s red potato-based and also features soft goat cheese and vinaigrette — a delightfully different take on a classic.
In her April 30, 1964, column, Bangor Daily News columnist Mildred B. Schrumpf — known more commonly as Brownie to many readers and fans — shared her recipe for Marinated Potato Salad, lamenting how sure every home cook is that their method of making potato salad is the only right one. Cubed potatoes? Sliced potatoes? Is one really better?
Of course, if you are looking for something a little more adventurous, I highly recommend my German-Style Roasted Cauliflower Salad. It’s like German Potato Salad, with cauliflower in place of potatoes.
German Style Roasted Cauliflower Salad Credit: Sarah Walker Caron / BDN
Pasta salad can be as easy or complicated as you want it to be. In my house, it’s made simply: colorful rotini pasta, black olives, blanched broccoli and perhaps some tomatoes, shredded carrots and onions . It’s all tossed together with a heavy dose of whatever Italian dressing is handy and left to chill for a few hours before serving. Easy peasy.
Food columnist Sandy Oliver takes a similar use-what-you-have approach with her Mediterranean-inspired Pasta Salad, which features many veggies along with some feta cheese and kalamata olives.
In her July 7, 1981, column, Brownie shared a recipe for what she called Pasta Salad, though I would dub it macaroni salad, as it’s a mayo-based salad featuring (you guessed it!) macaroni. Regardless, it’s a favorite for some.
Slaw
Oil and Vinegar Coleslaw Credit: Sarah Walker Caron / BDN
Personally speaking, I like a nice Oil and Vinegar Coleslaw. It’s tangy and refreshing and goes with many barbecued meats and other proteins.
If you are looking for a more traditional coleslaw, Sandy Oliver’s version shared in a 2020 column is the way to go. It hits all the right notes of creamy and sweet and is filled with cabbage and a few other appropriate veggies.
If you are looking for something a step outside the ordinary, do try Brownie’s version. It marries a slaw with apples and vinegar with a creamy mayo-based dill dressing. Oh, the notes that hits.
During Asian Pacific American Heritage Month, TODAY is sharing the community’s history, pain, joy and what’s next for the AAPI movement. We will be publishing personal essays, stories, videos and specials throughout the entire month of May.
Nineteen-year-old George Lee has captured the attention of many, including “Top Chef” host Padma Lakshmi and vegan chef Chloe Coscarelli, who are just two of the plant-based cook’s 688,000+ Instagram followers. Over on TikTok, Lee commands the attention of over 552,000 and has quickly developed a signature style with short how-to videos that showcase his passion for vegan and vegetarian fare as well as his roots in Taiwanese cooking.
“I don't see myself as like, 'Oh, I'm a star … with a fan club,'” Lee told TODAY Food over Zoom. I'm just like, 'OK, I'm happy that a lot of these people are interested in my love for what I do.'”
The young cook, who has trained at Le Cordon Bleu in Paris, launched his Instagram last March when the coronavirus pandemic was starting to pick up steam in the U.S. Lee, who is currently a biochemistry student at the University of California, Berkeley, had gone to visit his brother in Hawaii for spring break but ended up staying and living with him for the rest of the year. He turned to cooking after the abrupt move and what initially was a way to pass the time (while feeding himself and his brother) quickly morphed into a full-fledged creative pursuit with a recipe website and multiple social media channels.
Lee trained as a chef at Le Cordon Bleu's cooking school in Paris in 2019.Courtesy George Lee
This May, Lee returned to his hometown of Taipei, Taiwan, and we caught up with him on the last day of his 14-day quarantine as he reflected on the impact of his pandemic obsession.
“I think it was just the time and place and everything because … (it was) the pandemic when I first started my whole media, online stuff. I was cooking more and eating more plant-based,” Lee said. “I think a lot of people as well. They were just staying at home more and not a lot of people like to — I think that's the general consensus — butcher down whole beef or chicken just to cook themselves a meal. I think a lot of people eat vegetarian when they're at home. And I was doing that a lot.”
He added, “I really think that plant-based is the future. And I just wanted to start incorporating it into my own diet as well, because I just found it more healthy and more like, well, I just have more energy.”
Since he started developing his own recipes, Lee estimates he has about 150 recipes in his repertoire to date with some still in progress and about 80 published on his website. He’s also working on a cookbook specifically about vegan Taiwanese food, something he has already been doing with plant-based takes on quintessentially Taiwanese dishes like sticky rice and popcorn chicken, where he substitutes cauliflower for chicken.
“I wasn't always vegan or vegetarian. I was just very interested in cooking and watching food shows and travel documentaries since I was little,” Lee explained. “I think there's a photo of me when I was like six years old, like decorating a cake. I guess that's how much I liked it.
"But I first was exposed to plant-based cooking, which is what I do now, around when I was like 16. I remember I just Googled a recipe for vegan cookies, and I was like, testing out — if you're familiar with the ingredients — they use chickpea brine and the brine on the chickpeas, you whip it into this kind of egg white-like thing called aquafaba. That's when I was first very interested in vegan or vegetarian cooking because that was just mind-blowing to me that you can make such substitutions.”
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Lee tries to make his recipes easy and accessible for the home cook, reaching for common ingredients like mushrooms and beans, but also makes a concerted effort to highlight Asian ingredients, too.
“I love using stuff (with) umami flavor stuff. I like seasonings and sauces or fermented goods like fermented bean paste, if you know like doubanjiang, or miso paste. I love using that to add flavor to a lot of things. I think miso definitely has a place in everyone's pantry, not just like for miso shiru, miso soup, but for like, you know, adding a little bit of umami to making homemade seitan or that vegan meat thing, or even adding in little depth of flavor to hot chocolate.”
Fans have taken note and shared with him how much they've enjoyed his recipe videos. “One of the feedback I get is like, ‘Oh, like, this dish really reminds me of my childhood,’" Lee said. "I get messages from Taiwanese people who don’t live in Taiwan anymore … (saying) ‘I love watching your videos because it reminds me of my childhood,' and I just think that’s really kind and warm.“
Lee's aforementioned frozen baked sweet potato recipe was inspired by the sweet potatoes he grew up buying at convenience stores and street vendors in Taipei. He created a frozen treat that’s essentially a caramelized popsicle with what he describes as a “perfect ice cream-like texture."
“I found it to be ridiculously easy when I was testing it," he said. "You pop it in the oven and you don’t even poke holes because you want to kind of trap the steam.”
Courtesy George Lee
For Lee, it's as much a versatile recipe as it is simple. “I also enjoy it a lot when it's hot, straight out of the oven. I think people should enjoy both as well, like eat some hot with your family, and you can make a huge batch and just freeze it and enjoy it later. In that case, you would eat the hot ones and then freeze (the others) until they're totally cooled down, and then pack them in a freezer bag and just freeze them (for at least 4 to 5 hours).”
In addition to his college studies and recipes and videos, Lee has ambitions to make his mark in the alternative meat industry.
"I am thinking about also pursuing the whole plant-based startup sphere … I've been working in, there's an alternative meat lab in Berkeley and so, I've been going in here and there, like, within the constraints of COVID of course, taking a class on entrepreneurship and startups, just familiarizing myself with the whole space. But I do feel like I would like to start a plant-based startup, maybe in the future, if I have a good enough idea, sort of like Impossible Foods. That would be the dream to popularize some form of really cheap and accessible plant-based options."
Auburn, Alabama-based Chicken Salad Chick and Fayetteville, Arkansas-based Slim Chickens are expanding their footprints in Kentucky, each adding a fourth store to the commonwealth.
Paducah will be home to the latest CSC restaurant, which joins a mix of corporate and franchise-owned locations with plans in the works for an additional company-owned store later this year in Hopkinsville. Located at 2670 New Holt Rd., Chicken Salad Chick Paducah will celebrate its grand opening Wednesday, franchisee Katie Englert said in a company press release.
"Since the first moment we tried a Chicken Salad Chick meal, Tony (Englert) and I were hooked on the concept and saw a unique quality in the brand's culture that we wanted to be a part of," she said in the release. "We both grew up in Kentucky and knew there was an opportunity to blend our talents in restaurant management and serve others in our hometown that would crave the brand's flavorful menu items," said Katie Englert. "Paducah is a community full of wonderful people who align perfectly with the Chick mentality and we're thrilled to make all new Chick fans out of our neighbors."
Slim Chickens opened the doors of its fourth Kentucky store earlier this month at 1851 Scottsville Rd. in Bowling Green.
"As we continue to expand our franchise footprint across the country, the opening in Bowling Green marks a major milestone for our growth," Jackie Lobdell, vice president of franchise development at Slim Chickens, said in a company press release. "I know the team is going to do a wonderful job introducing the community to our incredible brand and menu."
Slim Chickens has 129 Slim locations open and 600 restaurants in development.
To explore and search through all our recipes, check out the new WSJ Recipes page.
This is a “choose your own adventure” salad and the ideal meal for a crowd: It can all be prepped in advance, and instead of coming together in one big bowl, each component—beans, greens, potatoes—is dressed with the vinaigrette separately and then arranged on the plate ingredient by ingredient. It sounds fussy, but when you and your fellow diners are picking and choosing your preferred tuna-to-greens-to-beans ratio, you’ll be happy you fussed.
Joann Pai
Ingredients
For the vinaigrette
2 anchovies, finely chopped
1 clove garlic, finely chopped
Fine sea salt
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon mild honey
½ cup extra-virgin olive oil
Freshly ground black pepper
For the salad
6 large eggs
8 ounces haricots verts or green beans, trimmed
1 pound small waxy potatoes
5 cups frisée, mâche or other tender greens
Fine sea salt
Freshly ground black pepper
2 (6-ounce) cans tuna packed in olive oil, drained
2 cups cherry tomatoes, halved
2 small seedless cucumbers, sliced into ¼-inch slices
5 small radishes, sliced into rounds
¾ cup Niçoise olives
¼ cup salted capers, soaked, rinsed, and drained
Flaky sea salt
Directions
Make the vinaigrette: Use the flat side of a knife to smash together anchovies, garlic and a pinch of salt to form a thick paste. Transfer to a small bowl and stir in lemon juice, mustard and honey. Slowly add oil, whisking until vinaigrette is emulsified. Season with salt and pepper.
Make the salad: In a large bowl, prepare an ice bath. Bring a large pot of salted water to a boil. Gently add eggs and cook 7 minutes. Use a slotted spoon to transfer eggs to ice bath and chill until cold, about 5 minutes. Peel eggs and set aside. Refresh ice bath with more ice.
Add haricots verts to the pot of boiling water and cook until just tender, 2-4 minutes. Use tongs to transfer to ice bath. Chill, then pat dry and transfer to a bowl. Toss haricots verts with one-fourth of prepared dressing. Add potatoes to boiling water. Cook until fork-tender, 10-15 minutes. Drain potatoes and transfer to a bowl. Toss warm potatoes with half the remaining dressing.
To serve, arrange greens on a large platter, and season with salt and pepper. Drizzle with remaining dressing. Halve eggs and arrange on top of greens along with tuna, potatoes, haricots verts, tomatoes, cucumbers, radishes, olives and capers in separate piles. Sprinkle with flaky salt and serve.
——Adapted from ‘À Table’ by Rebekah Peppler (Chronicle Books)
There are many types of remoulade. This sauce, which is spicy and tart, is similar to the one served at Brigtsen’s Restaurant in New Orleans, where the shrimp remoulade appetizer is hearty enough to eat as an entree. This remoulade is spicy, but if you prefer a milder version, back off on the horseradish and hot sauce.
Total time: 35 mins
Storage Notes: The remoulade can be refrigerated for up to 5 days.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
For the shrimp
1 tablespoon fine sea salt or table salt
1 lemon
24 large shrimp (26-30 per pound), peeled and deveined
4 large eggs
For the remoulade sauce
1 1/2 cups (about 7 ounces or 4 large ribs) chopped celery, coarsely chopped
1/2 cup (2 1/2 ounces or 3 large) chopped scallions, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, smashed
1/4 cup Creole or stone-ground mustard
2 tablespoons ketchup
1 1/2 tablespoons lemon juice
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons red wine vinegar
1 tablespoon sweet paprika
1 teaspoon yellow mustard
1/4 teaspoon fine sea salt, plus more as needed
1 teaspoon hot sauce, such as Tabasco
1/4 cup vegetable oil
For the salad
Torn leaves from 1 head butter, Bibb or iceberg lettuce (about 10 ounces)
1 avocado, halved, pitted and sliced (optional)
4 radishes, thinly sliced (optional)
Make the shrimp: Bring a medium pot of generously salted water to a boil. Quarter the lemon, squeeze it into the water and then drop it into the pot. Add the shrimp, reduce the heat to medium-low and poach until the shrimp turns pink and curled, 2 to 3 minutes. Slice one shrimp open to see that it is opaque throughout, then drain and spread on a platter to cool. (The cooking time will vary with the size of the shrimp.)
To hard-cook the eggs, add about 1 inch of water to a medium pot and bring to a boil. Place the eggs in a steamer insert that fits in the pot and gently lower the steamer into the pot. Reduce the heat to medium-low, cover and steam the eggs for 13 minutes. Meanwhile, prepare an ice bath in a medium bowl. When the eggs are finished steaming, transfer them to the ice bath and let sit for 5 minutes, then peel.
While the eggs are steaming, in a food processor, combine the celery, scallions, parsley an garlic, and pulse until finely chopped. Add the mustard, ketchup, lemon juice, horseradish, red wine vinegar, sweet paprika, yellow mustard, salt and hot sauce and pulse until well combined. Scrape down the sides of the processor bowl, if necessary. With the machine running, slowly add the oil in a thin stream until fully incorporated. Refrigerate until ready to use.
Divide the lettuce among four plates. Quarter each egg and place them around the edges of the lettuce. Top the lettuce with six shrimp per plate and sprinkle with sliced avocado and radishes, if using. Spoon equal portions of the remoulade sauce on top of each portion, or serve the sauce on the side.
Remoulade sauce recipe adapted from chef Frank Brigtsen of Brigtsen’s Restaurant in New Orleans.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
