Cinco De Mayo is this weekend and I will be in London but here are some recipes for you to enjoy while I am gone.
I was not sure I would ever post this recipe here. It is kind of a family treasure. My Oma (grandmother in German) would make this for every family gathering, it was our favorite, and now my mom makes it for all the special occasions. Everyone I know who has tried it loves it, it is so simple but so good. It is not the traditional warm German potato salad, we never had that, this was the only potato salad I ever knew until I was a teen. I have tried adding some other ingredients or doing it a little different but it is just not the same. It has to be made just the way Oma taught me. So I have been sitting on this recipe not sure if it was a sacred family secret, and then my mom asked me to share it (said it would be perfect for Summer barbecues) so I guess it is ok to let the family treasure out of the bag. Hope you enjoy it as much as we do.
Oma’s Potato Salad
5 lbs red skinned potatoes
1 c mayo
1 c dill pickles chopped, **only use Claussen or other high quality refrigerated pickles
1 cup red onion chopped
1/2 c of the juice from the pickle jar
salt and pepper
Boil unpeeled red potatoes whole in salted water until they are cooked through. Use a fork to test doneness. Drain and wait until the potatoes are cool enough to handle but still warm (very important). Peel and cut into bite sized pieces and place into a large bowl. while the potatoes are still warm pour 1/2 or the pickle juice over the top ( 1/4 c) When the potatoes are warm they absorb the pickle juice like a sponge, much like salting fries when they are still warm. Stir in the mayo, chopped pickles and onions and rest of the pickle juice. stir until combined and add salt and pepper to taste. Chill and serve. ( Although my son likes it best when it is still a little warm)
Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.
Leftover Wine Beef Stew
1 1/2 lbs stew meat ( cut into chunks)
6 larger potatoes peeled and cut into 1/8s
2 carrots chopped
1 T corn starch
1/2 t salt
1/8 t pepper
1/2 c chopped shallot
1 T chopped parsley
4 sprigs of thyme
1 c red wine ( I used a Cabernet)
1 c beef broth
1 t Dijon mustard
1 T red wine vinegar
Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.