The whole family gathered at Black Butte Ranch in Central Oregon for Easter. Chris and Irene have a house there and it has become our Easter place. This year everyone is brought snow clothes because who knows what the weather would bring, and if it was not snowing at the ranch we knew we could always head up to Mount Bachelor for a day of playing in the snow. Well, tradition has it that Jan and I sit in the lodge by the fire and watch everyone else playing in the snow.
I made a layered potato salad to take with me because it tastes great, looks pretty and travels well. I stopped by the deli and get good quality meats, breads and cheeses and we were all set for the chaos when everyone started arriving. Truth be known, I love all the noise that occurs when the cousins first get together and the adults are all talking at once.
We are certainly not a quiet family.
Happy Spring, Everyone!
Suzie’s Layered Potato Salad
5 lbs small red potatoes ( pick out potatoes all close to the same size so that they cook evenly)
2 cups sour cream
2 cups mayonnaise
2 heaping tablespoons Barhyte Select Horseradish
2 teaspoon whole celery seed
1 teaspoon salt
2 med. Red onions (minced)
2 bunches of parsley (minced)
Bring a large pot of water to a boil. Place the red potatoes in the rapidly boiling water. Boil for about 20 minutes until a fork easily pierces a potato. Allow to cool until the potatoes are room temperature. Slice into 1/6 to ¼ inch slices. Mix sour cream, mayonnaise, horseradish, celery seed, and salt. Place a layer of sour cream mixture in bottom of bowl. Top with layer of potato slices, then sprinkle with a layer each of onions and parsley. Then start with a layer of potatoes, layer of sour cream mixture, then onions and parsley. Repeat until ingredients are used ending with onions and parsley.
This makes a large salad that easily serves 12 to 15 people. It can be halved. This is a very pretty salad when layered in a clear glass bowl with fairly straight sides.
was kind enough to visit me at the Barhyte booth during the Fancy Food Show in San Francisco last month. Loved loved this pic and just had to share! Thanks Carrie!
It’s just your basic set-up day here today … But we had an anything-but-basic evening. Lots of fun with Chef Paul & his wife Pam - and an extraordinary dinner at Jardinere Restaurant here in San Francisco. Lots of laughter and incredible food … Scallops (to die for), Lamb, a Butternut Squash that was out of this world, Foie Gras, handmade charcuterie meats. Oh my! That’s what we call a meal.
Took some video of our booth this evening, in its own little state of dissaray. Will look MUCH better by the time the show opens!
We are staying in the Old Las Palmas area of Palm Springs. We have been told that it has the highest concentration of mid-century modern homes in the area. Today we took a long walk around the neighborhood. So many beautiful homes and yards. What really impresses me is the fact that the homeowners here have been so careful to retain the mid-century style of the homes when they have done remodeling. Lots of bicyclists passed us today. We just might have to rent some bicycles. Looks like fun.
A few years ago Jan and I were told that we must try Amici’s www.dineamici.com and we are very glad we did. It is now where we go for Sunday brunch. Today we got a much later start than usual and when we walked in the door, Steve, our waiter let Jan know that they were out of the coffee cake that is served warm at our table as we sit down. He said that we should call ahead when we know that we are going to be late and let him know so he can put some back for us. Next time we will! Jan ordered Italian Style French Toast, which is made with Panettone (an Italian sweet bread they make with raisins and candied orange peels). I am glad Jan is good about sharing, it was delicious. I usually have Eggs Amici, which are baked eggs served on an English muffin with Canadian bacon, scallions, mushrooms and topped with a wonderful lemon pepper cheese sauce. Today I tried Chicken Breast Cacciatore with risotto and grilled vegetables. Very good, but the Eggs Amici are still my favorite.
We had so many great recipes to try and a lot of fun eating the finished dishes. The final decision was so difficult. So after much debate and great angst, we are delighted to announce the winner of our Saucy Mama’s Extraordinary Condiment Contest.
Kristy is now the owner of a hard-earned Amazon Kindle, plus $150 gift card to Amazon.com, so she can purchase whatever fabulous books she wants to read with her new toy. And in the coming months, look for Kristy’s recipe to appear on bottles for our Saucy Mama Hot Wing Sauce - the key Saucy Mama ingredient in her fabulous dish.
We’re also thrilled to announce our three runners-up, each of whom will receive an Audiovox 7″ under-counter DVD Player (or equivalent gift card at Amazon.com). They, too, offered us some amazing creations; we just wish we could have offered more than one grand prize!
We must thank all of our talented contestants again for joining us for our first - and definitely NOT our last - online contest. This has been a phenomenal experience. We hope all of you had as much fun as we did!
We’ll continue to post recipes from the contest in the coming weeks. So in the meantime, EAT WELL!
- Suzie (”Saucy Mama”) Barhyte
SHREDDED BUFFALO CHICKEN SANDWICHES
WITH BLUE CHEESE CELERY SLAW
Place chicken breasts in large sauce pan, cover with water by 1 inch. Bring to a boil, partially cover the pan and simmer ten minutes. Turn off heat, and let chicken sit in poaching liquid another 10 - 15 minutes, until cooked thoroughly.
While chicken is poaching, whisk together mayonnaise, vinegar and mustard. Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper.
Remove chicken from pan and shred using two forks. Place in bowl and add hot wing sauce, just enough to coat the chicken. Serve chicken on a soft hamburger-style bun with a generous portion of blue cheese celery slaw right on top. Pass extra wing sauce at the table. Serve with corn on the cob and some cold beer!
Over the weekend I made Chipotle Chili Beef in my slow cooker. I then just put it in warm tortillas with sour cream, shredded cheese, sliced green onions, sliced black olives and chopped avocados on the side. I also made a Mexican rice to serve on the side. Jan and I had a lot of different projects around going on around the house and having dinner prepped and ready to eat when we were ready to call it quits for the day was really good. I don’t know about anyone else, but I know that at the end of busy weekend day neither Jan nor I feel like making dinner.
Slow Cooker Chipotle Chili Beef
2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, minced
1 lb cubed lean stew meat
1- 14.5 oz. can diced tomatoes
1- 7 oz. can diced green chilies
1 to 4 chopped chipotle chilies in adobe sauce (if you like it hot go with 4 or more chilies if you really like it hot go with a whole 7 oz can.
In a large skillet heat olive oil over medium heat. Sauté the chopped onion until golden. Stir in minced garlic. Remove from pan and set aside. Add meat to pan and brown on all sides. Add tomatoes to the pan stirring to get all the brown bits from the bottom. Pour into slow cooker. Add the green chilies, chipotle chilies and grilling sauce. Cook on low for 6 hours.
Mexican Rice
1 tablespoon olive oil
1 cup long grain rice
1 8 oz can tomato sauce
1/4 cup Food and Wine Lime Chipotle Grilling Sauce Chicken Broth
2 teaspoons chili powder
1 teaspoon ground cumin
2 tablespoons cilantro, minced or 2 teaspoons dried
In a 2 quart heavy saucepan heat olive oil over medium heat. Add rice and cook while stirring until golden brown. In a 2 cup measuring cup add tomato sauce, grilling sauce and enough chicken broth to make 2 cups. Add to rice.
Stir in chili powder, cumin, and cilantro. Bring to a boil and reduce heat to low. Cover and simmer for about 20 minutes until all liquid is absorbed.
As soon as the last box of Christmas decorations are stored away I start thinking about what to serve for our Super Bowl party. Funny how my thoughts always turn to food. I’m thinking this year I will make a big pot of soup and have a create your own sandwich bar. I’ve been working on a Whiskey Green Chili Cheese Soup that is pretty darn good.
16 oz. sharp or extra sharp cheddar cheese ( I prefer extra sharp) grated Salt and White Pepper to taste
6 Slices bacon, cooked and crumbled (for garnish)
In a heavy six quart saucepan melt 3/4 cup butter over medium heat. Whisk in the flour to make a roux. Cook over medium-low heat for 5 minutes while stirring. Whisk in chicken broth until smooth. Simmer 30 minutes.
Meanwhile melt the remaining butter over medium heat in a large sauté pan.
Sauté the onions until soft and golden. Add the green chiles, garlic and shallots. Continue to sauté until remaining ingredients are soft. Add sautéed ingredients to soup base. Then add whiskey and cheese stirring to blend thoroughly. Season with salt and pepper as needed. Serve topped with crumbled bacon. I like to cook my bacon in the oven using a foil lined rimmed baking sheet with a rack in it. I usually heat the oven to 350 degrees, but you can do it at 325 or 425 depending on how closely you want to pay attention to when the bacon is done. I am famous for burning toast or bacon in the oven, so I usually opt for a cooler temperature whenever possible.
Still Loving Our New Food Blogger Friends (and Finds!)
January 7th, 2009
I remade two recipes sent in for the Saucy Mama recipe contest. The first, Orzo Stuffed Red Bell Pepper from Melissa at www.fromlaptoptostovetop.com , and then Salmon, Avocado and Bacon Sandwich from Veronica at www.nilarosa.blogspot.com . Now, just an aside to mention how much fun I have had reading the blogs from those who entered the contest. They are all so different and creative. I feel like I have gotten to know a whole new group of likable and interesting people. Now with my early morning coffee I check in and see what’s new with the gang.
OK, back to the recipes. I love the Orzo Stuffed Pepper and it is very pretty to serve. The sandwich is delicious and also looks great. Again, I had a happy staff in my kitchen at lunch time. I got to thinking that as good as the salmon is with bacon and avocado it would also be great as a stand alone entree served along with the orzo stuffed pepper. In fact I think that would be perfect for Bunco group.
4-6 oz. salmon fillet
1/4 of avocado,sliced
3 strips bacon,cooked
3 slices tomato
1 ciabatta roll Saucy Mama parmesan-garlic marinade
salt and pepper
Directions:
1. Season salmon with salt and pepper. On a preheated grill, place the salmon. While cooking, baste salmon with parmesan garlic marinade. Cook for 5-7 minutes on each side.*
2. On the ciabatta roll, place the salmon fillet. Flake the salmon, so it covers most of the bread. Layer on the bacon, avocado, and tomato and enjoy.
*Tip: Cook salmon 10 minutes per inch
ORZO STUFFED RED BELL PEPPER
Ingredients:
1 large red bell pepper, cut in half, seeded and lightly roasted till soft
2 ounces dry orzo pasta, cooked and cooled to room temperature
1/4 cup Saucy Mama’s Parmesan Garlic Marinade
9 kalamata olives, chopped
1/2 cup marinated artichokes, chopped and drained
8 grape tomatoes, sliced in half
salt & pepper
4 Tbsp fresh flat leaf parsley, chopped (optional)
Directions:
Set one roasted pepper half on each plate. Mix the remaining ingredients. Divide the filling and stuff the bell pepper halves. Serve at room temperature. Sprinkle with additional parsley if desired.
