recipes

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 ====== Recipes ====== ====== Recipes ======
  
-Hi! Welcome to our recipe page. +Hi! Welcome to our recipe page. Recipe websites suck! Because capitalism!
  
-Recipe websites suck! Because capitalism! There's always the concern that they might suddenly disappear, change their names, no longer appear in search results or require subscriptions. +There's always the concern that they might suddenly disappear, change their names, no longer appear in search results or require subscriptions. 
  
 We don't have a 7 paragraph AI-generated story about how our hungry 3.5 children desperately need only the most wholesome, organic, low-fat, carb-counted, everything-free foods before their sportsball practice. We don't have a 7 paragraph AI-generated story about how our hungry 3.5 children desperately need only the most wholesome, organic, low-fat, carb-counted, everything-free foods before their sportsball practice.
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 And there's no popup in the middle of each recipe asking you for your email, promising only the most secret cooking tips and discounts.  And there's no popup in the middle of each recipe asking you for your email, promising only the most secret cooking tips and discounts. 
  
-Instead, here's a picture of our cats and bunch of food we like to make! Check back as we add more recipes.+Instead, here's a picture of our cat and bunch of food we like to make! Check back as we add more recipes.
  
-{{:our-cats.png?direct&400|}}+{{::widget-worm.jpg?direct&400|}}
  
-> <3 Arlen and Ruby+<3 Arlen and Ruby
  
-===== Main Dishes ===== +=== Mains === 
- +<WRAP recipe-list> 
-==== Chicken Butternut Squash Peanut Butter Curry ==== +{{topic>recipe +main&image&nouser&list&nofirsthl&nodate&desc}} 
-{{:photo-coming-soon.png?direct&400|}} +</WRAP>
- +
-=== Tools === +
-  * Heavy pot +
-  * Mixing bowl   +
-  * Knife and cutting board +
-  * Bowl or plate for storage +
- +
-=== Ingredients === +
- +
-== Spice Mix == +
-  * 1 tablespoon kosher salt, plus more to taste +
-  * 2 teaspoons ground coriander +
-  * 2 teaspoons ground cumin +
-  * 1 teaspoon ground turmeric +
-  * 1 teaspoon paprika +
-  * 1/2 teaspoon cayenne pepper +
- +
-== Curry == +
-   * 6 skinless, boneless chicken thighs, diced into bite sized pieces +
-   * 2 tablespoons vegetable oil +
-   * 1 large yellow onion, chopped +
-   * 6 cloves garlic, minced +
-   * 1 tablespoon finely grated fresh ginger or ginger paste +
-   * 3 1/2 cups chicken broth, or to taste +
-   * 3/4 cup sweetened peanut butter like from Kraft +
-   * 1/2 cup ketchup +
-   * 1 large butternut squash, peeled, gutted and cut into bite sized cubes +
-   * 1/2 cup crushed roasted peanuts, plus more for garnish +
- +
-=== Instructions ===  +
- +
-  - Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl. +
-  - Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated. +
-  - Heat oil in the heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. transfer to a bowl and repeat with the remaining chicken. +
-  - Reduce the heat to medium, add onion to the chicken drippings, and saute for 1 to 2 minutes. +
-  - Add garlic and ginger; cook until fragrant, about 1 minute. +
-  - Add remaining spice blend; cook and stir for 1 minute.  +
-  - Pour in chicken broth; add browned chicken plus accumulated juices. +
-  - Stir in the peanut butter and ketchup, bring to a simmer. +
-  - Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. +
-  - Stir in butternut squash, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and squash is fork-tender, 30 to 40 minutes. Remove from the heat. +
- +
-=== Finishing === +
-Serve curry over rice with a squeeze of lime. Garnish with more peanuts as desired. Pairs well with [[recipes#quick_pickled_red_onions| pickled red onions]]. +
- +
- +
-=== Sources === +
-Modified from [[https://www.allrecipes.com/recipe/244979/chef-johns-peanut-curry-chicken/ | Chef John's Peanut Curry Chicken]] +
- +
-==== Char Siu Pork at Home ==== +
-{{:char-siu.jpg?direct&400|}} +
- +
-=== Tools === +
-  * Meat thermometer +
-  * Baking sheet +
-  * Aluminum Foil +
-  * Plastic zip-lock bags or a locking food container +
-  * Wire rack (optional) +
-  * Small saucepan +
- +
-=== Ingredients === +
-  * 2 pork tenderloins +
-  * 2 tablespoons vegetable oil +
-  * 1 teaspoon sesame oil +
-  * 2 tablespoons light brown sugar +
-  * 3 tablespoons runny honey, plus 2 extra for glaze +
-  * 3 tablespoons hoisin sauce +
-  * 1 tablespoon oyster sauce +
-  * 1 tablespoon soy sauce +
-  * 1 tablespoon dark soy sauce +
-  * 2 teaspoons Chinese five spice powder +
-  * 2 (or more) cloves of garlic, finely grated +
-  * 1 inch (2 cm) knob of ginger finely grated, or a decent blob of ginger paste +
- +
-=== Instructions === +
-  - Combine all marinade ingredients and whisk +
-  - Place the marinade and the tenderloin in a large plastic bag or locking container +
-  - Marinate in the fridge for at least 2-3 hours if possible. Ideally over night. +
-  - When you are ready to cook the pork, take it out of the fridge and let it rest at room temperature for about 30 minutes. +
-  - Pour the remaining marinade into a small sauce pan and add 2 tablespoons of honey.  +
-  - While the tenderloin is baking (see below) boil and simmer the remaining marinade sauce until it is thick and syrupy +
- +
-=== Baking Variants === +
- +
-== Maximum Effort Baking == +
-  - Preheat the oven to 350F +
-  - Place a wire rack over a large baking sheet, lined with aluminum foil. +
-  - Pour about a cup of hot or boiling water into the tray, this will steam up and keep the pork moist. +
-  - Place the pork on the rack and cook in the oven for about 30 minutes. +
-  - You can baste the pork with the marinade syrup every 10 minutes if you'd like, I usually wait until the end. +
-  - It is done when the meat thermometer reads 145F. Our oven kind of sucks so I often have to cook it for 40 minutes. +
- +
-== Less Effort Baking == +
-  - Preheat the oven to 400F +
-  - Wrap each tenderloin in a sheet of aluminum foil, with the seam on top. +
-  - Bake on a baking sheet for 20-25 minutes, until the thermometer reads 145F. +
-  - Open the aluminum foil before finishing. +
- +
-=== Finishing === +
-  - When the meat thermometer reads 145F set the oven to broil on high. +
-  - Baste the pork with the syrupy marinade sauce and broil it, checking every 3-5 minutes. +
-  - We want caramelization of the sauce, but no burning. +
-  - Take the pork out of the oven and let rest on the counter top for 10 minutes. +
-  - Slice as thin or as thick as you'd like and serve immediately. +
- +
-We do two tenderloins at once, sharing one for this meal and using the leftovers to make fancy +
-ramen, chow mein or even quesadillas the next day. +
- +
-=== Sources === +
-Original marinade and cooking instructions from [[https://eatlittlebird.com/chinese-barbecue-pork-char-siu/ | Eat, Little Bird]] +
- +
-Easy cooking instructions from [[https://carlsbadcravings.com/best-baked-pork-tenderloin/ | Carlsbad Cravings]] +
- +
-==== Finnish Salmon Soup ==== +
-{{:salmon-soup.jpg?direct&400|}} +
- +
-A surprisingly simple hearty cream soup that sticks to your ribs and makes great leftovers. +
- +
-=== Tools === +
-  * Soup Pot +
-  * Knife and cutting board +
-  * Sharp knife for skinning salmon +
- +
-=== Ingredients === +
-  * 1 lb skin-on salmon filet +
-  * 4 Tbsp butter +
-  * 1 large or two medium leeks, trimmed, sliced, and well rinsed +
-  * 5 cups chicken or vegetable stock (we use about half strength Better than Bullion) +
-  * 1 lb small yellow potatoes, washed and diced into bite sized pieces +
-  * 1 large carrot, sliced +
-  * 1 cup fresh dill for garnish, finely chopped, divided +
-  * 1 cup heavy cream +
-  * 1 tablespoon minced garlic +
-  * salt and pepper to taste +
- +
-=== Instructions ===  +
-  - Remove the skin from the salmon and cut into largish chunks. Remove any small pin bones and discard. +
-  - Melt the butter in a soup pot and sauté the leeks and garlic for about 10 minutes, stirring often, until nice and soft. +
-  - Add the broth to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender. +
-  - Add the salmon chunks to the soup along with the cream, and gently simmer on low heat until cooked through, just a few minutes.  +
- +
-=== Finishing === +
-  * Add fresh dill, and salt and pepper to taste.  +
-  * We use low sodium broth, so this dish usually needs salt before serving. +
- +
- +
-=== Variants === +
-  * We buy frozen salmon fillets when they are on sale and defrost them the day before making this soup. +
-  * Works very well with canned salmon as well. +
- +
-=== Sources === +
-[[https://theviewfromgreatisland.com/finnish-salmon-soup-lohikeitto-recipe/| The view from great island]] +
- +
-==== Macaroni and Cheese (Grandma edition) ==== +
-{{:mac-n-cheese.png?direct&400|}} +
- +
-A classic mac and cheese recipe from Ruby's Grandmother. Passed on as a cut out from a newspaper article, with hand written notes. Is about 50% cheese by volume, so the lactose intolerant need not apply. +
- +
-=== Tools === +
-  * 2 pots - 1 for sauce, 1 for pasta +
-  * Knife and cutting board +
-  * Small bowl +
- +
-=== Ingredients === +
-  * 3 tablespoons butter +
-  * 3 tablespoons flour +
-  * 3/4 teaspoon dry mustard +
-  * 3/4 teaspoon salt +
-  * 1/2 teaspoon paprika +
-  * 1 dash cayenne  +
-  * 1 1/2 cups milk +
-  * 2-3 cups grated cheddar cheese (measure with your heart!) +
-  * 2-3 Cups Pasta +
- +
-=== Optional Ingredients === +
-  * 1-2 Tablespoons Minced Onion  +
-  * 1-2 Cloves minced garlic +
-  * 1 Tablespoon Tomato Paste +
-  * 1 Dash Worcestershire Sauce +
- +
-=== Instructions === +
- +
-  - Cook Pasta to desired tenderness, drain and set aside. (if you start boiling the water while you do the rest of the recipe, the timing works out decent) +
-  - Mix dry ingredients in a small bowl (flour, dry mustard, salt, paprika, cayenne) +
-  - Melt butter at medium to medium-high heat and blend in dry ingredients +
-  - Slowly add 1 1/2 cups milk, stirring constantly, until smooth and thickened, about 5 minutes.  +
-  - Add grated cheese, stir until melted.  +
-  - Add cooked pasta to sauce, stir until mixed, and serve. +
- +
-=== Variations === +
-  * When butter is melted, and before you add the dry ingredients, add as much as the optional ingredients as you like, making sure to cook the onion or garlic nicely before adding in the dry stuff.  +
-  * Ruby typically does all 4, it adds a nice depth to the flavor. +
-  * Instead of paprika and cayenne, try using about a tablespoon of any curry powder for a different, but delicious alternative flavor profile! +
- +
-**Pro-tip**: Just the cheese sauce itself (without the added onion/garlic) makes an excellent sauce for topping vegetables with! +
- +
- +
-==== Filipino BBQ Pork At Home ==== +
- +
-{{:filipino-bbq-pork.jpg?direct&400|}} +
- +
-Delicious Filipino style barbecue pork skewers, without the Philippines, the skewers or the barbecue. +
- +
-Confirmed delicious by Ruby's Filipino co-worker. +
- +
-=== Tools === +
-  * Large zip-lock bag or glass container for marinading +
-  * Tongs +
-  * Huge cast iron frying pan +
-  * Freezer +
-  * Knife and cutting board +
- +
-=== Ingredients === +
-  * Pork shoulder/butt roast +
-  * 3/4 cup low sodium soy sauce +
-  * 1/2 cup calamansi juice. We use a concentrate diluted 1:1 with water. +
-  * 3/4 cup banana ketchup. We use Jufran brand. +
-  * 4 tablespoons brown sugar. +
-  * 2 tablespoons chopped fresh garlic. +
-  * 1 teaspoon ground black pepper. +
-  * 1 teaspoon salt. +
-  * 1 1/2 cups Sprite or other lemon-lime soda. +
- +
-=== Instructions === +
-  - For ease of cutting, freeze the pork roast and defrost it in the fridge the day before. The semi-frozen texture makes it easy to slice it thinly. +
-  - For pan frying, slice into 2 inch pieces. For skewers, slice into larger pieces for easier threading. +
-  - Mix all the marinade ingredients other than the sprite togther. +
-  - Reserve about a half cup of the marinade for basting. +
-  - Add the Sprite and pork to the marinade, store in the fridge over night. +
-  - Cook the pork either on the stovetop or grill. +
- +
-=== Stovetop === +
-  * Our apartment does not allow barbecues, so we cook this on the stove top. +
-  * Working in batches, fill a large frying pan with a single layer of pork. Use tongs to remove the pork from the marinade. +
-  * Cook over high heat until the juices in the pan have almost evaporated. Toss the pork in the basting mixture and move it to a baking sheet or casserole dish. +
-  * Once all of the pork is cooked and in the baking dish, broil it on high for 2-3 minutes, watching it carefully. We want to get some light char and caramelization on the tops of the meat, but don't let it burn. +
-  * Remove the pork from the oven and let it cool down +
-  * Enjoy +
- +
-=== Barbecue === +
-  * Thread the pork on to metal or bamboo skewers. If using bamboo, soak them first so they do not burn. +
-  * Grill the skewers on the barbecue, turning and basting them every 3-4 minutes.  +
-  * Check the skewers carefully to ensure that they are cooked through. +
- +
-Pairs well with the [[:recipes#phillips_phamily_deviled_potato_salad| Phillips Phamily Deviled Potato Salad]] +
- +
-=== Sources === +
-[[https://panlasangpinoy.com/filipino-style-pork-bbq/ | Panlasang Pinoy]] +
- +
-==== Korean Fusion Taco Meat ==== +
-{{:photo-coming-soon.png?direct&400|}} +
-A spicy tangy taco burrito meat that is packed with flavor. Also great for nachos and quesadillas.  +
- +
-=== Tools === +
-   * A large frying pan +
- +
-=== Ingredients === +
-   * Your ground meat of choice, I have made this with beef, pork, sausage, and turkey +
-   * 1 heaping tablespoon of Korean Gochujang paste +
-   * 1 tablespoon of low sodium soy sauce +
-   * 1 1/2 teaspoon ground chipotle chili pepper powder. The spicy smoky kind. +
-   * 2 teaspoons adobo spice mix or tex-mex spice mix. +
-   * A teaspoon of chopped garlic +
-   * A splash of balsamic vinegar +
-   * salt and pepper to taste +
- +
-=== Instructions ===  +
-   * Fry the meat with salt and pepper.  +
-   * Don't turn it over at the start, let it get nice and crispy on once side before mixing it up. +
-   * Add the spices and soy sauce and mix until the meat is completely cooked.  +
-   * Add the gochujang paste and mix thouroughly, it will immediately stick to the pan and become sticky. +
-   * Turn off the heat, deglaze with the balsamic vinegar and serve. +
- +
-Pairs well with [[https://wiki.loginerror.net/recipes#quick_pickled_red_onions | Quick Pickled Red Onions]] +
- +
-=== Variants === +
-   * I will sometimes add a can of black beans, with most of the liquid drained right before adding the gochujang.  +
- +
-=== Sources === +
-Me +
- +
- +
- +
-===== Sides & Pickles ==== +
- +
-==== Quick Pickled Red Onions ==== +
- +
-{{:pickled-onions.jpg?direct&400|}} +
- +
-=== Tools === +
-   * Mandolin or knife and cutting board +
-   * Canning jar or seal-able glass container +
-   * Small sauce pan +
- +
-=== Ingredients === +
- +
-   * Large red onion +
-   * 1 cup apple cider vinegar +
-   * 1 cup water +
-   * 1 tablespoon crushed garlic +
-   * 5-6 black peppercorns +
-   * 1 bay leaf +
-   * 1 teaspoon fresh or dried dill +
-   * 1/2 teaspoon mustard powder +
-   * 1 1/2 tablespoon white sugar +
- +
-=== Instructions ===  +
-  - Peel and split the red onion in half,  slice as thinly as you can using either a mandolin or knife and cutting board +
-  - Place the sliced onions in the canning jar +
-  - In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar. +
-  - If necessary, top up the jar with more water and vinegar. All the onion slices //must// be fully submerged. +
-  - Seal the jar and let it come to room temperature on the counter, then refrigerate. +
- +
-=== Finishing === +
-  * The onions are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge. +
-  * Consume within two weeks for optimal flavor. +
- +
-=== Variants === +
-Try shallots, carrots, daikon radish or cabbage slices +
- +
-=== Sources === +
-A whole bunch of cooking blogs +
- +
-==== Quick Pickled Spicy Garlic Zucchini ==== +
- +
-{{:spicy-dill-zucchini.jpg?direct&400|}} +
- +
-=== Tools === +
-   * Mandolin or knife and cutting board +
-   * Canning jar or seal-able glass container +
-   * Small sauce pan +
- +
-=== Ingredients === +
- +
-   * Large zucchini +
-   * 1 cup white vinegar +
-   * 1 cup water +
-   * 1 tablespoon crushed garlic +
-   * 5-6 black peppercorns +
-   * 2 tablespoons salt +
-   * 2 stalks fresh dill, stems removed +
-   * 1 teaspoon mustard powder +
-   * 1 teaspoon cumin powder +
-   * 1-2 teaspoons red pepper flakes +
- +
- +
-=== Instructions ===  +
-  - Wash zucchini and slice in half lengthwise. Cut into half moon sections of desired thickness. +
-  - Place the zucchini in the canning jar +
-  - In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar. +
-  - If necessary, top up the jar with more water and vinegar. All the zucchini //must// be fully submerged. +
-  - Seal the jar and let it come to room temperature on the counter, then refrigerate. +
- +
-=== Finishing === +
-  * The pickles are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge. +
-  * Consume within two weeks for optimal flavor. +
- +
-=== Variants === +
-This could work equally well with cucumber slices +
- +
-=== Sources === +
-[[https://www.homesicktexan.com/spicy-dill-zucchini-pickles/|Homesick Texan]] +
- +
- +
-==== Red Radish Takuan ==== +
- +
-{{:red-radish-takuan.jpg?direct&400|}} +
- +
-=== Tools === +
-   * Mandolin or knife and cutting board +
-   * Canning jar or seal-able glass container +
-   * Small sauce pan +
- +
-=== Ingredients === +
-   * 10 or so red radishes +
-   * 1/2 cup rice vinegar +
-   * 1/2 cup water +
-   * 1/2 cup white sugar +
-   * 1 tablespoon salt +
-   * 1 teaspoon turmeric powder +
-   * 1-2 teaspoons red pepper flakes +
- +
- +
-=== Instructions ===  +
-  - Wash radishes and remove stalks, remove any blemishes or worn areas.  +
-  - Slice radishes into thin circles, as thin as you can manage  +
-  - Place the radishes in the canning jar +
-  - In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar. +
-  - If necessary, top up the jar with more water and vinegar. All the radishes //must// be fully submerged. +
-  - Seal the jar and let it come to room temperature on the counter, then refrigerate. +
- +
-=== Finishing === +
-  * The pickles are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge. +
-  * Consume within two weeks for optimal flavor. +
- +
-=== Variants === +
-This can of course be made in a larger batch with sliced daikon radish. Doubling the recipe with a larger jar.  +
- +
-=== Sources === +
-[[https://allwaysdelicious.com/japanese-pickled-daikon-radish/|All Ways Delicious]] +
- +
-==== Red Radish Takuan ==== +
- +
-{{:red-radish-takuan.jpg?direct&400|}} +
- +
-=== Tools === +
-   * Mandolin or knife and cutting board +
-   * Canning jar or seal-able glass container +
-   * Small sauce pan +
- +
-=== Ingredients === +
-   * 10 or so red radishes +
-   * 1/2 cup rice vinegar +
-   * 1/2 cup water +
-   * 1/2 cup white sugar +
-   * 1 tablespoon salt +
-   * 1 teaspoon turmeric powder +
-   * 1-2 teaspoons red pepper flakes +
- +
- +
-=== Instructions ===  +
-  - Wash radishes and remove stalks, remove any blemishes or worn areas.  +
-  - Slice radishes into thin circles, as thin as you can manage  +
-  - Place the radishes in the canning jar +
-  - In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar. +
-  - If necessary, top up the jar with more water and vinegar. All the radishes //must// be fully submerged. +
-  - Seal the jar and let it come to room temperature on the counter, then refrigerate. +
- +
-=== Finishing === +
-  * The pickles are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge. +
-  * Consume within two weeks for optimal flavor. +
- +
-=== Variants === +
-This can of course be made in a larger batch with sliced daikon radish. Doubling the recipe with a larger jar.  +
- +
-=== Sources === +
-[[https://allwaysdelicious.com/japanese-pickled-daikon-radish/|All Ways Delicious]] +
- +
- +
-==== Instant Pot Rice Pilaf ==== +
-{{:rice-pilaf.jpg?direct&400|}} +
- +
-=== Tools === +
-  * Instant Pot +
- +
-=== Ingredients === +
-  * 1 1/4 cup long grain white rice, such as basmati or jasmine +
-  * 1/4 cup orzo +
-  * 1-2 tablespoons olive oil for sauteing  +
-  * 3 cups slightly diluted chicken stock. We use better than bullion paste +
-  * 1 teaspoon smokey paprika +
-  * 2 teaspoon Tollhouse Greek spice +
-  * 1 teaspoon ground turmeric  +
-  * A generous shake of dried chives or similar +
-  * Grind of salt and pepper to taste +
- +
-=== Instructions ===  +
-  * Add the oil, rice and orzo to the instant pot. +
-  * Set the instant pot to Saute mode and saute until the rice and orzo begin to brown. Make sure to keep stirring so it doesn't burn. +
-  * Mix in the spices and continue sauteing for about a minute. +
-  * Dump in the water and chicken stock, mixing if using bullion paste. +
-  * Press cancel and set the instant pot ot Pressure Cook for 8 minutes on high. +
-  * Wait patiently +
-  * Ideally wait at least 10 minutes after the pressure cooking has completed before venting. +
-  * Stir and serve. +
- +
-=== Finishing === +
-  * Pairs well with home made tzatziki or hummus. +
- +
-=== Sources === +
- [[https://www.whereyougetyourprotein.com/instant-pot-rice-pilaf/ | Where you get your protein]] +
- +
- +
-===== Salads ===== +
-==== Phillips Phamily Deviled Potato Salad ==== +
- +
-{{:potato-salad.jpg?direct&400|}} +
- +
-This is a family recipe, in a "measure with your heart" style. +
-It has never been written down with exact instructions and it turns out a little bit different every time. +
-As such I don't have exact measurements of most ingredients. +
- +
-=== Tools === +
-  * Large pot for boiling +
-  * Large mixing bowl and wooden spoon +
-  * Potato masher +
-  * Knife and cutting board +
- +
-=== Ingredients === +
-  * 5lbs or so of russet potatoes +
-  * 8 Eggs +
-  * Optional small amount of milk/cream/butter +
-  * Mayonnaise (we use low fat) +
-  * Basic yellow mustard +
-  * Dill Pickles +
-  * Club House Greek Seasoning (with the red label) +
-  * White vinegar +
- +
-=== Instructions ===  +
-  -  Hard boil, cool and peel 8 eggs. +
-  -  Peel, slice and boil russet potatoes until tender. We are looking for a mashed potato consistency. Alternately bake, cool and skin the potatoes as per the variant instructions. +
-  -  Drain and mash potatoes, optionally adding milk/cream/butter to make smooth mashed potatoes, don't over mash +
-  -  Separate yolks and whites of the peeled eggs. Dice the whites and add them to the potato mixture +
-  -  Mix the yolks an approximately equal amount of mayonnaise and about 2 tablespoons of mustard +
-  -  Add the yolk mixture to the potato mixture and stir. +
-  -  Dice about 4-5 dill pickles and add them to the potato mixture +
-  -  Add several generous shakes of the greek seasoning mix +
-  -  Add 2-3 tablespoons of white vinegar to the potato mixture +
-  -  Stir the potato mixture well and taste. +
-  -  I almost always wind up adding some additional mayo/mustard/greek spice/vinegar at this point.  +
-  +
- +
-The flavor profile you're going for is a tangy deviled egg with hints of dill pickle. +
-Refrigerate for at least a couple hours if you can, the flavors come out a bit more as it cools down. +
-It is frequently much better the second day. +
-Serve cold as a side dish with BBQ or stir fried meats, we often just eat a bowl of it as a meal. +
- +
-=== Variants === +
-Instead of boiling the potatos, wash and coat the potatos with salt and garlic powder. Bake, cool and then use the baked potato innards to make the salad, save the seasoned crispy skins as a snack. +
- +
-=== Sources === +
-My mother. She made this all throughout my childhood. I made it for Ruby and she learned that she loves //some// potato salads. +
  
 +=== Pickles and Sides ===
 +<WRAP recipe-list>
 +{{topic>recipe +pickle side&image&nouser&list&nofirsthl&nodate&desc}}
 +</WRAP>
  
 +=== Salads ===
 +<WRAP recipe-list>
 +{{topic>recipe +salad&image&nouser&list&nofirsthl&nodate&desc}}
 +</WRAP>
  
  • Last modified: 2025/05/10 11:12
  • by loginerror