POTATO SALAD 3 Ways
Get 20% off your first purchase of any Munk Pack product. Click and use code BRIAN at checkout. I’m HOT on potato salad. It’s an often overlooked side with all the potential to be the star of the show. Today I’m making 3 versions that will make you look very VERY cool when you bring them to your next bbq.
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BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
--RECIPE--
CLASSIC POTATO SALAD
▪2lb/1kg fingerling potatoes, cut into bite size coins
▪Salt
▪175g or 3/4c mayo (recipe for homemade below)
▪80g or 1/3c yellow mustard
▪225g or 1 ¼c chopped bread & butter (sweet, tangy) pickles
▪15g fresh dill, chopped + extra for garnish
▪Black pepper
Place potatoes into large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to boil then reduce heat to med-low for 25-30min or until tender but toothsome. Drain off water and place on a tray to cool. When closer to room temp, place potatoes in a bowl and add mayo, mustard, chopped pickles, and dill. I mix with a gloved hand to squish about 20% of the potatoes & create additional mashed texture. Garnish with fresh dill & black pepper.
--
GERMAN STYLE POTATO SALAD
▪2lb/1kg Red Potatoes, cut into bite sized pieces
▪Salt
▪¼ red onion, shaved or thinly sliced and rinsed under cold water
▪50g or 1/4c apple cider vinegar
▪20g or 1 2/3Tbsp sugar
▪250g/8 slices bacon, chopped
▪60g or 1/4c whole grain mustard
▪15g or 1/4c fresh parsley, chopped
▪3g 1 1/3tsp black pepper
▪3g or 1/2tsp salt
Place rinsed onions into a bowl & stir together with with apple cider vinegar & sugar. Allow to marinate while potatoes cook.
Place potatoes into a large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to a boil then reduce heat to med-low. Simmer for 15-20min. When done, they should be soft, but not crumbly. Drain.
Heat saute pan over med-low. Add chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently.
Add cooked potatoes and cooked bacon + fat to a bowl along with mustard, parsley, salt, and pepper. Fold together, then more roughly toss/stir to emulsify the mustard and bacon fat. Garnish with additional parsley and black pepper.
--
LOADED BAKED POTATO SALAD
▪2lb/1kg russet potatoes, partially peeled and cut into bite sized pieces
▪Olive oil
▪Salt
▪75g or 2/3c medium or sharp cheddar, finely shredded
▪250g/8 sliced bacon, chopped
▪200g or 3/4c mayo
▪150g or 1/2c sour cream
▪100g or 1c scallions, thinly sliced
▪3g or 1 1/3tsp black pepper
Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When doned, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
Heat saute pan over med-low. Add in chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine. Garnish with black pepper and a sprinkle of cheese and additional scallions.
--
HOMEMADE MAYONNAISE
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
0:00 Intro
0:22 Classic American potato salad
1:21 Homemade mayonnaise
2:25 Finishing the classic
4:34 German style potato salad
5:20 Snack time with Munk Pack (ad)
6:22 Finishing the German style
9:03 Loaded baked potato salad
12:34 Let’s eat this thing
#potatosalad #potatosaladrecipe #potatorecipes
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Fried Fish Dinner | Lent Recipes | We Eat Carbs on Sundays Jollof Rice, Potato Salad
Hello beautiful, I was craving a fried fish dinner, with potato salad and jollof rice so that's what we had! I had to improvise because I'm still recovering, can't go to the store and wanted to use up what was in my kitchen. I made potato salad with two potatoes and sour cream, green beans with one strip of bacon for seasoning and used a box of jiffy cornbread mix to fry my fish. And it worked. Everything was delicious. After binge watching my Ghanian and Nigerian sisters making the most delicious looking jollof rice, I had to make some and boy was it delicious!
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Quick and Easy Potato Salad
2-3 Medium to Large Potatoes
2 Eggs
2 Tbsp Hellmanns Mayo
1 Tbsp Sour Cream
1/4 cup onion diced
1/4 cup celery diced
2 Tbsp Dill Relish
1/2 Tsp Low Sodium Lawrys (or your favorite seasoning)
Boil potatoes and eggs until soft. Dice and set aside. Add mayonnaise and sour cream, onions, celery, DILL relish, low sodium Lawrys seasoned salt and white or black pepper to taste. Stir gently until fully combined. Chill for at least one hour. The longer the better.
Jollof Rice:
2 Cups Jasmine Rice
2 large red bell peppers
1 large red onion
1 large tomato
1/2 can tomato paste
1 small yellow onion sliced
6 cloves of garlic
1 thumb size piece of ginger cut up
1-2 hot peppers (optional)
Neutral oil for frying 1/2 to 3/4 cup
1 tbsp curry powder
1 tbsp dried thyme
1/2 tsp dried rosemary
1 tbsp chicken seasoning
4-6 dried bay leaves
1 tsp liquid smoke
2.5 cups water
2 tbsp butter
In a dutch oven or heavy bottom pan with lid, add oil and onions on medium low heat. Allow them to fry about 5-7 minutes. Meanwhile blend peppers, tomatoes, ginger and garlic until smooth. Add tomato paste to the pan and continue to fry for 5 minutes. Add all seasonings and blended pepper mixture to the pot. Continue to fry. Rinse rice thoroughly. Stir into the pot. Add liquid smoke and bay leaves. Add water. Cover with foil or parchment paper and top with lid. Cook for 20 minutes. Stir, add butter and 1/4 red onion sliced. Cover with lid for 10-12 minutes. Enjoy.
String Beans (Green Beans)
In a pot, add 2-3 tablespoons of butter and one slice of cut up bacon. Add 1/4 cup diced onions and allow to become translucent as the bacon cooks. Add 3-4 cups of string beans to the pan. Add 1 tablespoon of chicken seasoning. Cover with water and cook on medium low heat for 30-45 minutes.
Fried Fish
4 Fish Filets (whiting, tilapia, whatever you prefer)
1 cup cornmeal (or Jiffy Mix)
1 cup flour (all purpose or self rising)
1 Tbsp Low Sodium Lawrys
1 Tbsp Old Bay Seasoning
Oil for frying
Add the cornmeal and flour to a bag with half the seasonings. Sprinkle the fish with the remaining seasonings. Heat a large skillet with vegetable oil to shallow fry (a little over an inch up the side of your pan). Oil should be kept on medium heat. Once oil is hot. Dip fish into dry mix to cover and place into hot oil. Cook for 5 minutes per side OR until golden brown and crispy.
Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
BLACK & BLEU GRILLED POTATO SALAD // FISH FOOD
Get your Black & Bleu blend here:
Ingredients:
- 3 lbs. of Potatoes
- 2 tablespoons Black and Blue
- 1 tablespoon canola oil
- ½ cup mayo
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon Dijon
- ½ cup chives, chopped
- ½ cup red onions diced small
- 1 pound bacon, chopped and rendered (fat reserved)
- ½ cup reserved bacon fat
- 1 cup blue cheese crumbles
- ½ cup chopped dill pickles
Directions:
- Place potatoes in a pot and cover with water.
- Add 2 tablespoons of salt and bring to a simmer.
- Cook until fork tender.
- Strain and cool potatoes in refrigerator.
- When cool, toss with canola oil and Black & Blue seasoning.
- Place on a preheated grill or pellet grill over high.
- Cook until charred slightly.
- Remove and toss with remaining ingredients.
Phil Robertson's Famous Fish Fry Recipe
Phil shares his recipe for some of the best fried fish you'll ever eat and closes with a prayer for America.
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Roasted Mackerel with Garlic and Paprika | Gordon Ramsay
An amazing dish of marinated mackerel with garlic and paprika, served with softly mashed potatoes. Subscribe for weekly videos.
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