How To make Robb's Red Potato and Green Bean Salad
2 1/2 lb New potatoes, scrubbed
1 1/2 lb Green beans
1/3 c Herb vinegar
1/3 c Extra-virgin olive oil
1/3 c Vegetable oil
2 tb Granulated sugar
1 ts Paprika
1/2 ts Salt
1 Clove garlic
1 ts Coleman's dry mustard
2 ts Caraway seeds, crushed
3/4 ts Celery seeds
1 c Walnut pieces
1 Medium sweet red pepper
6 Scallions (half green tops)
1 Bunch parsley
1/2 ts Black pepper, or to taste
To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend until well emulsified. Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large pot of boiling water until just tender-crisp. Refresh in cold water, drain and pat dry. Cook the potatoes in a large pot of boiling water until just tender when pierced with aknife, 12-15 minutes. Drain and pat dry. Allow the potatoes to cool slightly. Slice potatoes into 1/4-inch thick slices, drizzling a small amount of dressing over potato slices and tossing to coat as you slice. Add green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat. Dice red pepper, chop scallions and parsley, and add with remaining ingredients and toss to combine, drizzling just enough additional dressing to evenly coat salad. Grind black pepper over salad to taste and lightly toss again. Taste and adjust seasonings. Salad is best if eaten the same day it is made - slightly warm or at room temperature - do not refrigerate! Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving. NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and marjoram. This is available from Balducci's, New York City. A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using.
How To make Robb's Red Potato and Green Bean Salad's Videos
Skin a Watermelon Party Trick
Here's a cool watermelon trick to make you the #1 food bringer at your Labor Day picnic this weekend.
PLEASE CONSIDER SUBSCRIBING:
****************************************
I make videos like this once a month all year long while supplies last:
CHECK OUT MY CHANNEL:
FACEBOOK ME:
FOLLOW ON TWITTER:
Daniel: My French Cuisine | Daniel Boulud | Talks Google
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.
From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions,
Daniel is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, Daniel is a must-have for sophisticated foodies everywhere.
MOD SHOWCASE - My Top Favourite Mods for Stardew Valley 1.5 Compatible (40 Mods)
All mods in video are linked below:
Note - For all of these mods you need to download SMAPI:
Elle’s New Barn and Coop Animals
Elle’s New Horses
Elle’s Seasonal Buildings
Oasis Greenhouse
Seasonal Villager Outfits (currently hidden on Nexus Mods as he is redoing the mod)
Better Artisan Goods Icons
Starblue Valley
Rustic Country Town Interiors
Love of Cooking
Riley Custom NPC
Shane - Immersive Characters
Canon-Friendly Dialogue Expansion
Multiple Spouses
Part of the Community -
Deep Woods Mod
Dynamic Night Time
Way Back Pelican Town
Stardew Valley Expanded
Garden Village Shops
Hot Spring Farm Cave
Stardew Aquarium
Automate
Automatic Gates
Bigger Backpack
Chests Anywhere
CJB Cheats Menu
CJB Item Spawner
Deluxe Auto Grabber
Expanded Storage
Food Buff Stacking
Ladder Locator
Lookup Anything
Special Order for Auto Petter
To-Dew
NPC Map Locations
Remote Fridge Storage
Skull Cavern Elevator
UI Info Suite
Wear More Rings
Winter Grass
paleo meals & groceries 1/5- 7/5
twitter: @thewittfamily21
instragram: violetmae30
Charleston, South Carolina | Where to Eat | Best Restaurants | Husk | FIG | Ordinary | Sorghum&Salt
In Charleston we ate at Husk, FIG, The Ordinary, Sorghum and Salt, Brown Dog Deli, and Millers All Day. We visited the alluring southern town of coastal South Carolina and immersed ourselves in its rich history as well as the architecture that is as colorful on the outside as the stories they tell on the inside. But the Southern charm goes beyond its historic roots. This city is known as a food lover’s paradise, firmly planting its name on many best lists, despite its modest size. A tour around the city shows us why Travel + Leisure lists Charleston as the #1 destination in the country.
CONTENTS
00:00 Intro Teaser
00:53 Map & Overview
01:30 Tour of Charleston
02:48 Boone Hall Plantation
04:15 Millers All Day
05:24 Brown Dog Deli
06:24 Sorghum & Salt
10:57 The Ordinary
14:20 Husk Restaurant
17:16 FIG
Millers All Day
Millers All Day is what happens when you unite passionate Southern chefs with an enviable Charleston address. They are fueled by the belief that the best days start or end with a great breakfast and a great cocktail. It is easy to understand why this eatery is the #1 breakfast spot on both Yelp and TripAdvisor.
Brown Dog Deli
Brown Dog Deli is the premier lunch destination in downtown Charleston, serving up fresh dishes in a quirky 80’s-themed setting. They do a wonderful job satisfying omnivores and vegans alike by serving up a variety of mouth-watering sandwiches that range from French Dip to Tempeh Rueben.
Sorghum and Salt
Sorghum and Salt is a celebration of seasonal and regional foods with a focus on innovative plant-based small dishes. The shareable plates provide a great way to get exposed to as much of the magic that chef-owner Tres Jackson has to offer, including his famous meal-ending beet dessert.
The Ordinary
The Ordinary occupies a 1920s bank building and delivers upscale locally sourced seafood from James Beard award winner Mike Lata. One of GQ and Esquire’s top new restaurants in 2013, this place still astonishes customers by serving up “to-die-for” plates such as their succulent oysters and one of the country’s best lobster rolls.
Husk
Simply put, Husk is legendary. It is within this Queen street historic home that James Beard award winner Chef Sean Brock puts his innovative, contemporary spin on traditional Southern dishes. Named one of the most influential restaurants of the last 30 years, Husk applies farm-to-table principles to their lowcountry cuisine, including their famous cast-iron cornbread.
FIG
FIG is the acronym for chef Mike Lata’s effort to prove that “food is good.” And while USA Today has placed Husk as the #2 restaurant in foodie-driven Charleston, it is FIG that has secured the top spot. Lata and FIG blazed the trail of local sourcing and seasonal, creative menus. Getting reservations can be a challenge - as we can testify from our latest trip. But the effort is worthwhile - even if a late night seat at the bar is all you can muster.
Go Paleo Webinar 4 25 18
Join Dr. Ray and Alison Benedetto and learn all the ins and outs of what a Paleo lifestyle is, how to implement it's strategies and how it can impact your health!