I said poe-tay-toe, she said pah-tah-toe, we said red onion, whole grain mustard, and then she said dill!
Baked then grilled focaccia with tomato and fennel bulb slices, and watermelon to subside their appetites- Oh! and dirty martinis for all, sit by the way side...
All inspired by our walk on the beach. Summer just screams for good ole barbecue!
Since the guys cleaned us out on the 'Potato Salad' recipe, saying it was just as good as my Madeira barbecue sauce, here it is-
Red Bliss Mustard Salad
7 large Red bliss potatoes, quarter and boil till fork tender
4 tablespoons whole grain mustard, spicy
1 small red onion, half and thinly slice
1/4 cup chopped dill
3 tablespoons EVO
4 tablespoons apple cider vinegar
Toss together while warm and place in fridge to cool (1 hour- not too cold- like wine you lose the flavor if it is too cold!)
I made the barbecue sauce with some Bual Madeira Adrienne had sitting from last years AWS tasting, and I repeated it again with some lamb last night, and it again was successful recipe, but used a Blandy's 5 year old 'Dry' but sweet Verdelho Madeira- a great bargain for cooking and after dinner drink with ice cream desserts for $21!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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