Roasted Potato Salad
Jill makes the best potato salad based upon a recipe from “The Peachtree Cookbook”. We like it hot so amp up the jalapeno and cayenne. My family had a get together and we almost choked out half the family.
This isn’t that recipe. Tonight I am grilling some chicken that has vinegar and mayo marinade with some spices. I had two Russet potatoes on hand so decided I would whip up a small batch potato salad but instead of boiling, I would go the roasted route.
2 Russet potatoes
4-7 green onions (diced both whites and greens)
Handful of pickled jalapenos
3-4 tbs of Dukes mayo
1 tsp of Dijon mustard
3 dashes of Tabasco
Juice from half a lemon
Kosher Salt and Pepper to taste
Dice up the potatoes (skin on) into edible same sized cubes. Roast them in a 400 degree oven for about 40-55 mins. Turn every 15 mins or so.
Mix everything else in a bowl and combine. When the potatoes are done to your satisfaction, pull them out and let them rest until cool. Mix it all together and then season to your taste.
This is a fabulous sandwich that seriously tilts the easy to flavor scale. The acid from the Rice Vinegar, the creaminess from Duke’s mayo, the kick of heat from the jalapeno, the freshness from the cilantro all supports the Asian Pork meatballs. So many layers of flavor in so little time.
Ingredients: 2 Hoagie Rolls 2 tbs Dukes Mayo 5 radishes thinly sliced 2 jalapenos thinly sliced 6 sprigs of cilantro 2 tbs of Rice Vinegar (unseasoned) 1.25 lbs of Ground Pork 3 tbs Asian Peanut sauce 1.5 tbs Soy Sauce 1 tbs Siracha 2 dashes of cayenne 2 dashes of garlic powder 2 dashes of onion powder Pinch of hot Asian Mustard powder 6 tbs of Monterrey Jack Cheese (any creamy / softer cheese would work.
Directions: 1. Slice your radishes and put them into the rice wine vinegar. Put a skillet on medium heat with a little 2.Add pork and all the seasonings and sauces into a bow and combine. Then form them into meatballs (about 2 tbs each). I use a cookie scoop. Place them in the skillet for about 3mins without touching them. You want a little crust or texture on your meatballs. The sauces in the meatball will help with that. 3. Slice and butter your hoagie rolls and put them under the broiler until browned. 4. Flip your meatballs to brown the other sides and once done remove them from the fire. 5. Take your toasted hoagie roll and put half the mayo on the bottom side, add your meatballs and top with cheese and put them back under the broiler to melt the cheese. 6. Remove and add your mayo to the top side of the roll and add your radishes, jalapenos and cilantro.
Jalapeno Popper stuffed with Goat cheese, Salami and sharp cheddar.
I had some extra jalapenos so while roasting my chicken, I decided to make a few poppers.
We had some Texas Goat Cheese and Salami from our pizza experiments so diced the salami up very finely and combined it with a tbs of goat cheese. I also cut a strip of Cheddar cheese the length of the pepper.
Cut the top off the jalapeno and hollow out the insides (remove seed and membrane as they contain most of the heat).
Insert your stick of cheddar and then pack in the goat cheese mixture into the pepper.
Roast until done. As you can see I used the same 400 degree oven I had my chicken in.