POTATO SALAD FOR TWO...PARTIES

This recipe was first made by our great friend Meghan.  She has amazing skills in the kitchen and wooed us last year with this dandy.  So for  Memorial Day parties at my parents house and Ashley's aunts house we quadrupled this recipe and brought a double serving to each party.  This comes from a farmers market cook book that we got at Williams Sonoma...it's a nice change from your typical potato salad using a mustard vinaigrette rather than mayo...god bless America and potatoes!


2lb small, round red-skinned potatoes
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
salt and pepper
1/4 cup thinly sliced green onions, white and light green parts



We leave the skins on with the red potatoes since they are much thinner than their starchier brothers.  Scrub a dub dub and into the pot.

Get rid of any of these guys with any sort of imperfections.  Not only could they contain mold or contaminants, but this potato probably has oxidized a little bit and won't be as tasty as a non effected potato.

Potatoes did not fit in even our biggest pot, so instead of pushing it, we split them up into two pots to make sure they have enough room to boil and soften evenly.

Get the heat on high and boiling.  Once the water is boiling take the heat down to a medium high and boil for 15-20 minutes, until the potatoes are tender when pierced with a fork.

While the potatoes are boiling get your vinaigrette made...add all the ingredients into a bowl and whisk.  Salt and pepper...and taste this thing before you dress the potatoes.

I put about 1/4 tsp of pepper and 1/2 tsp of salt to start off with.  I ended up adding more of both when it came time to taste and adjust.

Pardon me sir...do you have any grey poupon?  Sorry, it had to be done!

 

Get everything into a bowl and whisk for about a minute or two and taste and adjust your salt and pepper.

Since I quadrupled the recipe, I sliced a cup of these green onions to finish off the salad.

Drain the potatoes once they are done and let them cool off a little bit.  After they are cool, quarter them and dress them with that beautiful vinaigrette that you made and tasted and seasoned and adjusted.

Top off with the green onions and really stir this baby up.  Use a big spoon and rotate the bowl as you bring the potatoes from the bottom to the top, making sure every potato gets a nice dose of the dressing.

My Dad made some Fred Flinstone sized pork chops that were dressed with mayonnaise and Lawry's seasoning salt.  Had some of my moms infamous macaronia with some brown butter and mazitria cheese.  My mom has been doing brown butter for 35 years.  It cracks me up every time I see these fancy new American restaurants highlight how their menu items are brown butter this and brown butter that...but at least the rest of the world is realizing how much tastier butter is if you leave it on the stove a few minutes longer.

DEEP WATER FISH BAD FOR BABY....GREAT FOR DADDY!

Ashley was not home today for dinner, so I took the opportunity to indulge in some nice deep water fish.  You are not supposed to be eating deep water fish when you are pregnant due to the high levels of mercury...which made me question my decision just for a second... I mean why is mercury bad for babies, but ok with adults?  But, just for one second...  This turned out great, I pan steamed some bok choy for the first time and of course served it with some brown rice and finished it with a teriyaki pan sauce.  I missed Ashley and the Pops, but did enjoy this meal...

This was a thrown together meal...so try to keep up!


3/4 lb of fresh caught tuna steak, out of the fridge for about 20-30 minutes before cooking...get it salt and peppered asap!

2-1 liquid to rice ratio...since I'm all by my lonesome tonight, just a half cup of rice, one cup of chicken broth.  This will take about 40 minutes to cook, get the fish on the grill with about 10 minutes left on the rice...meanwhile, get your mise en place going!

Grate one clove of garlic and peel and grate about a 3 inch piece of ginger for our bok choy oil.

 We will finish the teriyaki sauce with some lemon zest as well as some juice.

Chop a half a shallot for your teriyaki sauce...

I did not know this, but inside of the baby bok choy is a baby baby bok choy!  This is to be left in tact and eaten as whole.  Very nice texture and incredibly refreshing.

A little mustard for our sauce, and we are ready to go with the fish on the grill!

Tuna onto a very hot grill for about 3 minutes per side and into a warm oven while you make your sauce and bok choy.

This is different than usual, so pay attention...get the oil into the pan, then add the garlic and ginger...THEN turn the heat on...this way the flavors can infuse into the oil...once it starts crackling, give it about 30 seconds, then add the bok choy...

Get it stirring or tossing for 1 minute, then add enough broth to cover the bottom of the pan...keep it over heat for about 2 minutes to steam, salt and pepper and voila!

Didn't take the pic, but get your shallots into the pan with some oil and saute for five minute...add some broth to fill the bottom of the pan and start reducing...once its 1/3 reduced, add your teriyaki, mustard, lemon zest and juice.

Finished with half a tbs of butter just for the thickness and flavor...not that you really need to explain why your are finishing the sauce.

The sauce was a nice mix of the teriyaki and fresh lemon, the tanginess of the mustard is a nice kicker.  The bok choy was excellent!  Just a subtle hint of ginger and garlic.  It stayed nice a crunchy, and as I said before, very refreshing...

PORK ROAST WITH VEGETABLES AND GRAVY

Back in the day Mom's would make this dish sprinkled with french onion soup mix.  Here is my take on it, with some carrots, potatoes and celery, finished with a really simple and delicious pan gravy sauce.


3-4 lb Pork Roast
2 carrots chopped into 1 inch chunks
2 celery stalks chopped into 1 inch chunks
3-4 russet potatoes peeled and chopped into 1 inch chunks
1 tbs of butter
1 tbs of flour
1 cup of chicken stock
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tbs thyme
1/2 tbs rosemary
2 tbs olive oil


Pre heat the oven to 375

Get your roast out of the fridge and salt and pepper it 40 minutes before cooking.  If you can, get your meat seasoned early to let the flavor sink into the meat.

Toss your veggies in 1 tbs of olive oil and season with salt and pepper

The other tbs of olive oil goes into your cast iron or heavy bottomed pot and onto medium heat.  Let the oil ripple and get the roast onto the fat side for 4-5 minutes until you get a really nice dark sear...

Flip and give it another 5 minutes

Get the roast out and veggies into the pot.  Toss around for about 10-15 minutes.  Deglaze a little with the chicken stock, about half a cup.  Put the roast back into the pot and nestle it onto the veggies.  Sprinkle with the garlic and onion powder and into the oven for 40-50 minutes, or until an instant read thermometer reads 145.

Get your rosemary and thyme chopped and ready to go.  Once the roast is done, sprinkle the herbs over it and the veggies, stir everything up nicely and get it all out of the pot, leaving the juices in.

Get the liquids over medium heat and add your butter and flour to make the roux...stir it up for a couple minutes to cook the flour a little, then add your stock.  Reduce for a couple minutes and season with salt and pepper.  Taste this before you spread it all over your delicious pork and veggies.

This was a nice alternative to the onion soup mix with packaged gravy, with very little extra effort.  Had plenty of left overs for lunch the next day.