|We had 80 degree temps here a couple days ago. 80 degrees in February! When this happens, it discombobulates me! I felt like cooking summer food. The first thing I made were Texas Hots. These are hot dogs which are not from Texas and they are not hot either, I don't know how they got their name but they sure are good. You can find the recipe here: http://octoberfarm.blogspot.com/2017/02/texas-hots.html|
|This is a nice non-mayo potato salad:|
- 1½ lbs.fingerling potatoes
- 2 Tbsp. good quality white wine
- 2 Tbsp. white wine vinegar
- ½ tsp. dijon mustard
- 1 tsp. kosher salt or to taste
- Freshly ground black pepper to taste
- 6 Tbsp. good olive oil
- 3 small scallions, minced
- 2 Tbsp. each fresh dill, parsley and basil, minced
- Bring a large pot of salted water up to a boil. Add the potatoes and cook for 15 min. Drain and allow to cool until you can handle them. Cut into thirds and place into a bowl. While still warm add the white wine and toss gently. The potatoes will soak up the wine.
- Meanwhile, mix the vinegar, oil, mustard, salt and pepper in a jar and shake vigorously. Pour the dressing over the potatoes, add the herbs and scallions and toss. Add more salt and pepper if desired. Serve warm or at room temperature. Can be refrigerated and brought back up to room temperature before serving.
- 1 small head purple cabbage, shredded
- 1 heaping teaspoon kosher salt
- 1 large handful cilantro, chopped
- 3-4 large scallions, thinly sliced
- 1 large jalapeno, stem and seeds removed, julienned or minced
- 5.3 ounce container honey greek yogurt
- 1/2 cup mayonnaise
- 3 tablespoons fresh lime juice (from one large lime)
- 1 teaspoon lime zest (from that same large lime)
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- pepper to taste
- Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp.
- In a small bowl, combine honey yogurt, mayonnaise, lime juice, zest, garlic, and cumin.
- In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.
- Serve immediately or prepare up to one day in advance.
The recipe: 2 cans of baby butter beans, 2 cans of navy beans, 2 tablespoons of bacon grease, 1 medium diced onion, 2-1/2 tablespoons of vinegar, 1-1/4 cup of maple syrup and 3/4 cup of ketchup. Cook the onions in the bacon grease until softened. Turn the heat up and add the vinegar, stirring. Add the maple syrup and ketchup. Stir well. Add the beans. Simmer for 30 minutes.