Wednesday, May 4, 2016

Carol's Potato Salad

My MIL makes the best Potato Salad.  Anytime we had a gathering and she offered to bring something, she was asked to bring the Potato Salad. 
 
Potato Salad
She was gracious enough to share the recipe with me many years ago, and I've been making it her way ever since.
I never, ever mess with the basic recipe, never.
The only thing I change about it, I will make it with onions or without. 
Either way, equally tasty.
Mine never tastes as good as hers, but then again, she's been making it her way for over 60 years, and I figure she's had a little practice. 

I made it last week to accompany a ham I cooked.  We had friends in for dinner and I didn't want to fuss too much, so it was a simple dinner, but we enjoyed.

Recipe:
10 red potatoes, cooked til done, diced
6 eggs, hard cooked and diced
5 slices Mt. Olive Dill Pickle Sandwich Slices, diced
Set aside to cool to lukewarm. 
Opt: 1/2 chopped sweet onion
Opt: Paprika to sprinkle on top
Sauce
1 cup Miracle Whip

2 tablespoons pickle juice
4 tablespoons milk (plus more if desired)
1 tablespoon yellow mustard
Whisk the Miracle Whip, pickle juice, milk and mustard together, pour over the diced potatoes, eggs and pickles. 
Sauce over Potato Salad
Mix together gently, and place in the fridge to get acquainted. 
Take out and serve and accept the compliments, graciously.

Potato Salad
I used to make this for the Senior Center lunches when I cooked there and it was always well received. 

Monday, May 2, 2016

Salsa Taquera Roja for SRC

 Rumor has it that I'm addicted to Mexican Food.  I would deny that claim except for the fact that when I can't think of anything else to make for dinner, I make Taco's or Enchilada's or Chile Relleno's or ...

Cause I know any of those dishes will be perfect for dinner.

In fact typing this I started thinking about some Chile Verde and my mouth started watering.

Salsa Taquera Roja with Homemade Tortilla Chips
Where am I going with this?  Well, it's that time of the month, our Secret Recipe Club reveal time that is. 
My Secret Recipe Club assignment this month was Leslie of La Cocina de Leslie. 
 
Leslie lives in Mexico and is a stay at home mom to 4, wow.  She grew up in California but now resides in a small town outside of Guadalajara.   And she cooks a lot of Mexican food.  And shares how to do it with the world.  I've learned so much from her already.

I've told you about the Secret Recipe Club before.  We're a group of bloggers, who are broken into three groups who get an 'assigned' blog to make and post a recipe from each month.  My group posts the first Monday of the month and this is it.  And we aren't allowed to tell who we got until our "Reveal" day.

Can I tell you how excited I was to get this assignment?  Well, I was and then life got in the way and I didn't get to explore her blog as much as I would have liked. sigh.
But I did want to get some more salsa recipes.   I make a mean Pico de Gallo, and Chile Arbol sauce but I wanted to learn how to make a variety of salsa's. 

And then this week we ate at two different Mexican restaurants, and the salsa they put on the tables for the chips made me long for the spicy salsa's we used to get in UT.   One was just plain tomatoey, (is that a word?) and very bland and the other one had a teensy bit of a kick to it, but it was a tease.

I've been craving a nicely spicy salsa to dip my chips into and dress up the chicken with and well, I can just eat it as it.  With a spoon.

Oh come on, you've probably done it too.

At any rate I wanted to try some new variations.   One I've got bookmarked is this one, Chile de Molcajete which will be made this coming week, cause Cinco de Mayo is coming up.   But I have to wait until I can get some more Tomatillo's.

And I was interested in Leslie's Beer Battered Chile Relleno's cause I use Anaheim Chiles for mine.   I know Poblano Chiles are more correct.  I kinda do a combination of her two recipes.  I learned how to make the batter from a friend, which is basically egg and flour.

However, I think I will be trying my hand at these, just cause I want to try some in a soup.  

So many recipes' so little time.

It just so happened I had all the ingredients in house to make this Salsa Taquera Roja.  (aka Red Salsa)  I need to go buy more tomatillo's so I can make the Salsa Verde though. Here's the link for both of  them  Red and Green Salsa's  

Recipe:   Salsa Taquera Roja

1 lb. Tomatillo's, husks removed. ***
20  dried Arbol Chiles, stems removed  (I had some a friend had grown and dried and given to me)
3 cups water
1 garlic clove.

Place the tomatillo's in the water and  bring to a boil, turn down the heat to low and cook for about 12 to 15 minutes or until the tomatillos are cooked through.
Place the Arbol Chiles into the water and let them sit until softened.

Takes about 5 minutes or so.   Then throw the whole thing into a blender and blend, blend, blend.  or just use a food processor.  My food processor was sitting on the counter and I was too lazy to go get one of my three blenders out of the closet.  Yes, I know three is a little excessive.   But one was a wedding present, we bought another to use in the camper and the third one, well,  I can't remember why we bought that one.
I then put the salsa back on the stove and continued to cook it for another few minutes.  I thought it was a touch watery.  But it sure tasted good.
I know cause I tasted it.
Then I poured some on my Huevo, thinking maybe it might elevate it a little.  And I was totally right.  It did.
The unctuousness of the egg yolk blending with the sauce. Sublime.  Had to add a touch of cheese though.
Salsa Taquera Roja Huevo
  I was tempted to make another egg just so I could do it again.
Then I tried it with some home made chips, and had to restrain myself again.  I just ate the equivalent of two corn tortillas.   And I've got lots more salsa, giggle.   (I think I know what's for dinner, or a snack or ...)
I'm adding this salsa to my repetoire and next time I'm getting out the blender cause I think it would have worked better.   
BTW, I did not find this really spicy, but it had a lovely flavor to it. 
*** When buying fresh tomatillo's check for soft spots, as well as firmness.  I check under the husk as well, sometimes you'll find a big black spot, hiding.