I wanted to get this recipe up in time for you to consider it for Fourth of July though.  I know, I know, you always have the same potato salad and it is tradition…well yeah! Me too, but you have to try this because it is addictive. Have I ever lied to you? I am telling you that this potato salad is absolutely my favorite now, and although I grew up on the traditional Midwestern style potato salad with a tiny touch of mustard, boiled egg, and celery, THIS blows my Mom’s potato salad out of the water. Sorry Mom.

Unlike classic potato salad this shouldn’t sit around very long. The hot peppers tend to get hotter as they sit… so what seems to be mild at 10 a.m. is spicy at 4 p.m. and three-alarm by day 2, if it lasts that long. The warm flavors of the Southwest are highlighted and this is perfect with the classic burgers and hot dogs, or a brisket.

I used organic red skinned potatoes for this but next time I plan on using a combination of organic heirloom potatoes; for color an flavor. The thin skinned potatoes are important to use in this recipe for their flavor, texture, and color.

I saw a recipe in Bobby Flay’s Mesa Grill Cookbook and decided that I wanted to try it…but as usual I could not follow directions and had to go off on my own tangent. I think you will agree that it is an awesome tangent.

You might want to cut back on the spicy peppers. The chipotles will be the hottest and the poblanos the mildest. The potato and mayo tone down the spice but still….

Southwestern Potato Salad

• 4 lbs heirloom, thin skinned potatoes, cut and boiled until tender but not mushy
• 2 red onions, chopped
• 3 cloves of garlic, roasted until soft
• 2 cloves of garlic, chopped
• 1 Poblano pepper, seeded and chopped
• 2-3 canned chipotle peppers in mole, chopped
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup cilantro chopped
• 2 cups Hellmans (yes, Hellmans) or homemade mayo
• 2 tbs Guldens brown mustard
• Juice of 2 limes
• 1 tablespoon agave, turbinado, or local honey
• 1 1/2 tsp cumin (I used a tablespoon)

Mix the mayo, mustard, agave, cumin, and lime juice. Squeeze in the soft insides of the roasted garlic and mix well. Set aside.

In a large bowl, toss the potatoes, peppers, onions, cilantro, and chopped garlic until well mixed.

Pour the mayo mixture over all and blend gently. Add salt and pepper to taste.

Serves 8

images:maryeaudet

Post from: Baking Delights

Father’s Day is always fun around here. This year, however, Marc is working on that day so I was glad to test the menu ahead of time. He was very enthusiastic about the chicken, and he tends to be a meat and potatoes (and lasagne) kind of guy. There is enough heat to the glaze to keep it from being too fussy. It has presence!

Adjust the amount of peppers to your own taste. There are a lot of different types of peppers in this but each conributes something besides heat-each has a unique flavor that, when combined, is amazing.

Spicy Apricot Glaze

• 1/2 lb applewood smoked bacon
• 1 1/2 cups chopped sweet onion
• 1 tablespoon garlic, minced
• 1 cup organic orange juice, with pulp
• 1 cup packed dark brown sugar
• 1/2 cup dried apricots, chopped
• 1/4 cup balsamic vinegar
• 2 poblano peppers, diced
• 1 red Fresno pepper, diced
• 1/2 teaspoon chipotle granules
• 1 teaspoon tabasco
• Black pepper to taste

1. Saute the bacon until crisp. Add the onions and continue to saute until they are tender, and then add the garlic and saute for a minute or so.
2. Add the remaining ingredients. Simmer for fifteen minutes or until the apricots are very soft.
3. Puree mixture in a blender until it is almost smooth. You want it to have a bit of texture. Allow to sit overnight in the refrigerator if you have time. It will keep for up to a week, refrigerated.

Yield:about 1 cup

Just brush it on the chicken toward the end of grilling time and serve the chicken with more glaze on the side.

Post from: Baking Delights

I love barbecues chicken, at least when it is done right and made with my own sauce. This chicken breast was obviously done right..sweet and tangy, juicy, tender…perfect.

It isn’t difficult to make your own barbecue sauces and I encourage you to try it. You can usually whip one together in less than 10 minutes and it is so much better than the store bought kind…

This is one of my favorite BBQ recipes, just slather it on chicken or pork before grilling or baking.

Barbecue Sauce

1 cup strong brewed coffee
1/2 cup packed light brown sugar
1/4 cup soy sauce
1 can tomato paste
1 tablespoons liquid smoke
3 tablespoons balsamic vinegar
1/2 onion, chopped
1 teaspoon chipotle

Simmer everything about 15 minutes. Brush on meat. Grill or bake as usual.

Image:MaryeAudet 

Post from: Baking Delights

b5’s own Brewha-ha is hosting a Barbeque Event and I am always up for a little barbeque. Here in Texas bbq is a lifestyle in the summertime and you can get a black eye if you are on the wrong side of a dry rub vs. wet barbeque argument.

My favorite is still just plain old hamburgers done the way Marc does them, and served on homemade hamburger buns with homemade mayo, homemade mustard, and homemade catsup… add an iced root beer and some cold watermelon and I am good.

Here are some great BBQ recipes from past posts at Baking Delights.

Brisket 

Tomato Vinaigrette 

Easy Homemade Hamburger or Hot Dog Buns 

Pasta Salad 

Southwestern Summer Salad 

Root Beer Float Cake 

So, enjoy the Barbeque! I will be posting more Some Like It Hot items on Kettle and Cup and Simply Home Remedies.

Imae: Erin Myers, used by permission

Post from: Baking Delights