'Tater Salad Revisited

As a kid, my mom was always in charge of bringing a salad to any church potluck.  Seven Layer salad, Caesar salad, some weird sort of Asian inspired thing with La Choy Chow Mein noodles in it (you know, to give it some crunch)...you name it, ask and Phyllis shall provide.

And she would provide it in the biggest Tupperware container my seven year old eyes had ever seen.  I mean this thing could hold a baby.  And not one of those Cabbage Patch Preemies, either.  I'm talkin' big enough to hold that unfortunate smoking baby big.

Okay.  So maybe not that big.

And someone should smack that baby's parents.

Anyhoo...

My fave was when my sweet mother would fill up that tub with her old school potato salad.  Good ol' Idaho Russets, finely chopped red onions, crunchy celery, and chunks of hard boiled eggs (why do all old school recipes have hard boiled eggs?)...all bathed in Hellmann's mayonnaise and a liberal sprinkling of Lawry's seasoned salt.  It was the most delicious, heart attack in a bowl I had ever eaten.

Well, summer is here, and, while I no longer attend church potlucks on a regular basis, it's always nice to revive a classic and put a new spin on it.  You never know when a potluck might pop up.

Now if only I could get my hands on that Tupperware...

Caramelized Onion 'Tater Salad 
or
Red, White, and Blue (ummmm...Purple) 'Tater Salad

'Tater Salad! with turkey cheeseburgers and asparagus.

I used a medley of red, purple, and Yukon gold new potatoes.  Feel free to use just one variety.  I do recommend using the smaller, new potatoes.  They'z prettier.  Having a hard time finding peppadews? Check out the salad bar!

2 1/2 lbs new potatoes, washed and quartered
2 cloves garlic
1 bay leaf
4 celery stalks, chopped
6 green onions, chopped
1/4 cup peppadew peppers
1/4 cup parsley, chopped
2 Tbl basil, chopped
2 sweet Vidalia onions, sliced
2 Tbl balsamic vinegar
4 Tbl. butter
2 Tbl olive oil

Dressing
3/4 cup low fat Greek yogurt
1/4 mayonnaise
2 Tbl Dijon mustard
1 Tbl rice vinegar

In a large saute pan, heat butter and oil over a low flame.  Once melted, add sliced onions and cook them slowly, stirring occasionally, to bring out their natural sugars. When the onions have cooked down and are a beautiful golden caramel color, crank up the heat briefly and de glaze the pan with the balsamic vinegar, allowing it to reduce.  Remove from heat and set aside.

While the onions begin to cook down, get out a big ole pot and scrub them 'taters up good.  Slice them in half, then into quarters.  Dump 'em in the pot and cover with cold water.  Throw in the garlic cloves (whole), bay leaf, and season water liberally with salt.  Cover the pot and place on a high flame until they boil.  After they come to a boil, remove lid and simmer for about 5 more minutes until done.  A fork should slide easily into the potatoes, but they should still have a little bite to them. Drain potatoes and discard bay leaf and garlic.  You don't want to bite into that.

In a small bowl, combine yogurt, mayo, mustard, and rice vinegar.  Set aside.  While everything is cooking away, prepare the rest of the ingredients for the salad.  While the potatoes are still warm, combine all ingredients and toss with the dressing.  Allow to come to room temperature and refrigerate for at least an hour.  Season with salt and pepper.

If you like a creamier salad, add a touch more yogurt.

Barbuto Redux

I'm pretty much a geek who goes completely mental when I am in the presence of a "star". Historically, when the occasion arises that I am near someone who is remotely famous, something in my brain transforms me into a complete blathering idiot who will undoubtedly say, and do, something really stupid. For example, I was fortunate enough to be working a benefit for a young, up and coming idealist running for the Illinois senate. His name was Barack Obama. I was introduced to him, shook his hand, and declared, "Your hands are really soft." Sigh. I wish this was not true of myself, but, alas, 'tis my burden.

A few weeks ago, I was in New York for the opening of J's show, Sister Myotis' Bible Camp. It had been quite some time since I was in the Big Apple, and I forgot how celeb sightings are rather common place. Look! There's J Lo and Marc at the Puerto Rico Day parade. No problem. It's Kristin Chenowith! She's so tiny, but nothing was said. There is Bobby Moynihan from SNL...several times...I guess he lives in the neighborhood of our sublet. After the third sighting, a simple, "I like your work" and all is fine.

Then, on J's day off, we hit the Village. Determined to find the best New York late afternoon lunch experience, we wander. And wander. And get a little cranky with each other. And we wandered up to the Meat Packing district. "Look," J said. "There's Barbuto! That's...oh, what's his name...Santa Claus...from Top Chef Masters..."

"Jonathan Waxman?! The Cooking Jedi?! Let's go!"

There were about four others in the restaurant and we get a table outside. There is sparkling water, olives, and a delightful menu at what was to be my first celebrity chef restaurant experience. J ordered the best roasted chicken I have ever tasted. I chose a spicy steak salad, and we shared roasted fingerling potatoes and sauteed greens. Conversation was witty, and we looked cute.

And then I looked to my left.

Sitting blithely at a table with two of his sous chefs...was HIM. Obi Wan Kawaxman in the flesh. I start to vibrate. "I want a picture."

"No. You will not take a picture."

"But I want one."

"No," J replied calmly, using a tone one usually reserves for the criminally insane.

"But..."

"No."

I enjoyed the rest of my salad and picked at J's chicken carcass silently with a steady and focused eye on the table two to my left...waiting for that moment when The Waxman would notice the complete bliss with which I was savoring his food and he would politely excuse himself from his daily meeting, come over to our table, and state, "You know how to appreciate good food! Come. Work with me. Let me teach you what I know, young paduan."

But, no.

There was a brief moment when J used the facilities and I thought about bribing the server into finagling a photo with the man, but J peed with unusual speed that day so no such arrangement was agreed upon. The only thing that remained was a full belly, a beautiful day in NYC, and a wonderful memory with my valentine.

What follows is my attempt to recreate the dish created by a man who is filled with the Culinary Force. While it's not quite as accurate as what I enjoyed (truthfully, I don't remember what exactly was in the salad...The Waxman channeled a Vulcan and erased my memory), what I improvised is pretty darn tasty with a nice heat that doesn't finish too overwhelmingly. Perfect for a summer night. Be sure to soak the peppers or your brain may explode. Unless you're into that kind of thing

Spicy Steak Salad

1 pound flank steak

2 tsp ground cumin

2 tsp ground coriander

salt

ground pepper

5 oz arugula

1/2 cup chopped parsley

1/2 cup chopped cilantro

1/4 red onion, thinly sliced

2 jalapenos (I don't know how to do that little n-yeah thing)

shaved pecorino to taste (I'm a cheese lover and it don't take much)

Spicy vinaigrette (recipe follows...I've always wanted to write that)

Preheat a grill pan over high heat. In a bowl, combine cumin, coriander, salt, and pepper to create a delicious spice rub. Drizzle steak with olive oil and sprinkle half the rub on your meat. Rub your meat. Flip that bad lad over and do the same. Once that pan is hot, slap your meat onto it and don't touch it for 7 minutes. While it's cooking, drizzle with oil, sprinkle with the rub, and rub your meat once again. I know it seems early but it's okay. You love your meat. At 7 minutes, flip it over and let it cook for another 5 minutes. Don't touch the meat. This should get you to a great medium rare. Remove from heat and tent with foil, allowing it to rest.

Once you have the steak on the grill, slice jalapenos in rounds, pushing out seeds. Place peppers and onions into a shallow bowl of cold water to take the edge off. While meat is resting, drain pepper and onions and combine with arugula, parsley, cilantro, and cheese. Dress salad with half of the vinaigrette. Arrange salad on plate. After about 5 minutes, thinly slice meat against the grain and serve on top of the greens with roasted potatoes. Enjoy.

Spicy Vinaigrette

2 garlic cloves
zest and juice of 1 lime
1/4 cup red wine vinegar
1 Tbl Dijon mustard
3/4 cup olive oil
1 tsp ground cumin
1 tsp ground coriander
just shy of 1 tsp of cayenne pepper
1 tsp pomegranate molasses
2 tsp fresh cilantro, chopped
pinch salt

In a small food processor, combine all ingredients except olive oil until garlic and cilantro has been good and mashed up. With the motor running, slowly add oil. Spicy and delish!

Roasted Potatoes

The Waxman used fingerling potatoes, however my grocery store did not have them this evening (it is Memphis after all). Pearl Yukon Gold potatoes sliced in half worked just as well.

Taters

Olive oil

Salt

Pepper

Preheat oven to 400. On a baking sheet, line up those spuds (I used about 5 taters per person)
drizzle with oil, salt, and pepper. Give 'em a good toss and pop in the oven for about 30 minutes.

NOTE: I took pictures of this glorious meal, however I cannot figure out how to turn off my flash so every thing looked like culinary mug shots. Will try to get a grip on the photo elements as I go along.