German Potato & Cauliflower Salad

When I think back to my childhood days, I have a very fond memory of my mother’s potato salad. This is probably the case with many people, but one has to be careful. Trying to create the taste of childhood is a slippery slope filled with our adult expectations. Time and distance change many things such as memory, experiences and knowledge.

Potato salad is widely believed to have originated in Germany and was brought to America by German immigrants. The thing I remember most about my mother’s potato salad was that it consisted of only a small ingredient list and had a nice slightly sweet but tart dressing. If I’m not wrong, I believe she used a bit of juice from her bread & butter pickles in the dressing. The other magic ingredient was some of her new potatoes from the garden. As the saying goes, it was ‘to die for’.

I’m not sure how popular potato salad is anymore but since its the season, I wanted to share a couple of salad recipes.

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German Potato & Cauliflower Salads
Instructions
Potato Salad
  1. In a large pot, cook potatoes in salted boiling water. Cool, peel & cube. Boil eggs & coarsely chop. In a saucepan, fry bacon until crisp. Remove from pan & blot on paper towel reserving bacon drippings for dressing. Crumble bacon. Slice green onion & radishes. Place everything EXCEPT the radishes in a large bowl.
  2. In a bowl, whisk together reserved bacon drippings, light salad dressing, vinegar, sugar, mustard, salt, celery seed & dill weed. Blend well. Pour over potato mixture & carefully combine well. Cover & refrigerate for several hours or overnight.
  3. Just prior to serving, add radishes & add more salt if necessary. Carefully combine & serve.
Cauliflower Salad
  1. In a saucepan, fry bacon until crisp, Remove from pan, reserving bacon drippings.
  2. Preheat oven to 400 F. Line a baking sheet with foil & coat with cooking spray. Spread cauliflower florets on foil; sprinkle with salt & pepper to taste. Bake for 10-15 minutes or until cauliflower begins to brown slightly. Remove from oven & cool slightly.
  3. While the cauliflower bakes, saute the onion in bacon drippings until tender. Set aside. Cook, peel & cube potatoes.
  4. In a small dish, combine salad dressing, cider vinegar, sugar, mustard & garlic salt. In a large bowl, combine potatoes, cauliflower, sauteed onion & dressing. Fold together & taste to see if more salt is needed. Serve as is or chilled.
Recipe Notes
  • I found, if you add the radishes just before serving keeps them crisp & prevents them from 'bleeding' their color into the salad.
  • In regards to the cauliflower salad, I have also made it leaving the cauliflower RAW & substituting the white onion for green. I liked that added bit of 'crunch'.

Seafood Stuffed Whole Salmon

Something about summer makes us want to add more fish, preferably WILD CAUGHT, to our meals. Whole fish is usually less expensive than fillets and the presentation looks amazing.

Its common knowledge that fish is one of the easiest and fastest meals you can prepare. Their muscle fibers are much shorter than they are in beef, so fish cooks quickly and there is no tenderizing to do. In fact, the biggest challenge in preparing fish is to keep it from falling apart after cooking it.

To prevent it from drying out, fish require higher temperatures and shorter cooking times than meat. The transition from ‘almost done to perfectly cooked’, happens in minutes. Remember that residual heat means the fish continues to cook for a few minutes even after it is removed from the heat, so if it seems tough when you bite into it is probably overcooked. As it moves from ‘done to overdone’, the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. It seems that cooking fish rests on science as well as the art of restraint.

This seafood stuffing is a great compliment to the rich flavor of the salmon as well as keeping it moist. If this seems like a lot of fish, it really isn’t when you think all all the other meals you can create with the leftovers.

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Seafood Stuffed Whole Salmon
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Servings
SERVINGS
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Instructions
  1. Clean & chop raw shrimp & scallops, cook rice & slice green onions. In a large bowl, combine rice, shrimp/scallop combo, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary & celery seed.
  2. Lay salmon on a double thickness of greased foil. Fill salmon with stuffing mixture; secure with toothpicks. Brush with olive oil & sprinkle with dill weed & salt.
  3. At this point you can either bake the salmon at 425 F. in the oven or place it with the foil, over a medium heat on a closed grill. Allow 10 minutes per 1-inch (2.5 cm) thickness measured after stuffing at thickest part. Fish should flake easily with a fork at the thickest part when done.