Red Skinned Potato Sala

 

2 lbs new red potatoes

6 eggs

1 lb of bacon

1 small sweet onion

1 stalk of celery, finely chopped

2 cups of mayo or salad dressing (miracle whip)

Salt and pepper to taste

Steam potatoes with skins until tender but still firm, roughly 15- 20 minutes. Put in the fridge until completely cooled in the center. (Steam the potatoes instead of boiling otherwise potatoes get water logged and all the yummy flavors are comprised.

Place eggs in a saucepan and cover with COLD water. Bring the water to a boil and immediately remove from heat. Cover and let eggs stand in the hot water for 10-13 minutes. ( this procedure makes it easier to peel the eggs). Remove from hot water and run under cold water for 2-3 mintues and place in fridge for 1 hour. Once cooled, peel and chop into desired chucks.

Preheat oven to 375 degrees and place bacon on a boiler pan and bake bacon for 30-40 minutes for desired crispyness. (baking it makes it less messy on the stovetop and the grease gets drained off the bacon.) Let cool, crumble, and set aside.

Chop the potatoes, leaving the skin on. Add to a large bowl, potatoes,eggs,bacon and celery, mix slightly, then add mayo,salt, and pepper. DO NOT over mix or the salad will becomes pastey.

Chill for an hour then enjoy!  

Cedar Plank Pork Loin

1-2 1/2 lb Pork Loin

1/2 cup Teriyaki Sauce

1 untreated cedar plank

olive oil

Start by soaking the cedar plank overnight.  Completely submerge the cedar plank in water, place a weight (heavy can) on top to keep it submerged.   Place the pork loin in a gallon size plastic bag and pour in the teriyaki sauce.  Place in fridge to marinade at least 4 hours.

 Heat outside grill to med heat.  Remove plank from water and brush  a small amount of olive oil on one side of the plank.  Place meat on oiled side of the plank and carefully place both on grill and close the lid.  I kept a close watch on the pork using a spray bottle of water to spray down any flare ups which did indeed happen several times.  Close lid and cook for about 1 hour until internal temperature reaches 150 degrees F.   Remove from grill, cover and let rest for 10-15 minutes. Throw away the cedar plank.

^{photo: Martha Stewart.com}

Marinated Filet Mignon

4 (14 ounce) filets
6 mushrooms, sliced
2 slices bacon, quartered
Salt and pepper

Marinade:
1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
5 each cloves
1 cup brandy
1 cup burgundy
1 cup vegetable oil

Sauce:
1/2 cup butter
3 tablespoons flour
2 cups beef stock
1 cup marinade
16 whole mushrooms

Make two slits in each filet, about 3 inches long and not quite to the underside. Stuff these with slices of mushroom, bacon pieces and salt and pepper.

Make marinade in a 9 x 9 x 3-inch pan or dish by combining the peppercorns, bay leaves, allspice, cloves, brandy, burgundy and vegetable oil. Place prepared filets in this mixture and refrigerate for 24 hours or more.

Remove and drain filets, when ready to cook. Grill according to taste, rare, medium or well done.

To make a sauce to cover meat, melt the butter in a small saucepan. Stir in flour and brown. Blend in until smooth, the beef stock and marinade. Stir in mushrooms and heat through.

Pour sauce over filets. Decorate with parsley and onion rings.

Serves 4.

Source: Brennan's Restaurant, New Orleans, Louisiana Photo Courtesy: almostgastricbypass.blogspot.com

Hidden Valley's Ranch-Style Dressing Mix

DRESSING MIX:

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

SALAD DRESSING:

1 tablespoon Dressing Mix
1 cup mayonnaise
1 cup buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoon servings.

To use mix Combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing

Photo: fooducate.com

McDonald's® Big Mac Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, western French salad dressing
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.

Photo:McDonald's® Original recipe: scribd.com

Caribbean Flank Steak

1 (1 1/2-pound) beef flank steak

Marinade:

1/4 cup fresh lime juice

¼ cup Pineapple juice
¼ cup Orange juice

1 tablespoon Caribbean jerk seasoning

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on preheat and oiled grilled on medium heat. Grill for medium rare (145 degrees F) to medium (160 degrees F) wellness, turning occasionally. Season with salt, as desired. Carve steak across the grain into thin slices. Serve with rice.

photo: txbeef.org

Mango-Spiced Steak Skewers

          Dijon dipping sauce:
         1/4 cup Dijon mustard

         1/4 cup honey

     1/4 cup mango preserves or freshly mashed 

Marinade:
¼ cup apple juice
¼ cup teriyaki sauce
2 tablespoon honey
¼ cup mango preserves/ freshly mashed
1 clove garlic, minced
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon ground white pepper
2 tablespoons olive oil
1 pound flank steak, sliced across the grain 3/8-inch thick
10 bamboo skewers, soaked in water for 20 minutes

Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside.

Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and white pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of wellness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce

Originally created by Bethany Joyful 

photo: delish.com