Everyone has their favorite way to eat those fresh tomatoes from the garden. This salad is my go-to. And so far I’ve been averaging enough cucumbers and tomatoes to make a batch every few days.
Cucumber Tomato Salad:
- 2 large cucumbers
- 3 large tomatoes
- 3 green onions or 1/2 small onion
- 1 large green pepper (opt)
- 1 jalapeno (opt)
Mix together: Continue reading
Made my first batch of summer potato salad in my Multi-Pot. Recipe here.
I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad. It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes. Dill buttered fish sounds good! Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill. For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them. There may be a good reason for the former method over the latter but I don’t see it. Leaching out the nutrients, maybe?
Pork tenderloins, pounded thin, make for fine sammiches. I floured this one, dipped it in egg, and then into bread crumbs. Fry in a half inch of 325 degree oil – too hot and the bread crumbs will burn. They will cook pretty quickly being all thin like that. I stirred sambal chili paste into mayo for the garnish spread on it but you can use whatever suits you. I had no lettuce or there would be some on there, shredded just so.
The local Kroger had pork butts way cheap so I bought a couple, one for freezing and one for immediate use. It got a dry rub and sat for a while and then was dropped into a covered pot with some broth to braise in a 350 oven. I think it was in there for about four hours. Long enough the bone pulled right out. I bought a bag of shredded cabbage to make a slaw so I wouldn’t need to break out the counter top machine. The dressing is mayo with a little rice vinegar, salt and pepper, a daub of Dijon, a squeeze of lemon juice, and a sprinkle of red pepper. These didn’t get any BBQ sauce because they taste good without it but the one I made for Mrs J got a good toss in the skillet with Sweet Baby Ray’s finest.
for the garden to produce a fat juicy ripe tomato to slice for a BLT.I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same. We have a few tomatoes from Kroger’s that are closing in on their use by date. That is a commercial blend of Creole seasoning sprinkled on the sammy.
We swung by the supermarket deli to pick up some of their fried chicken and a couple of sides – we had been shopping garden centers and were getting hungry with nothing quick to eat in the fridge. We really didn’t want to go to a burger joint or the Chinese buffet. Mrs J picked a pair of cold salads while I grabbed a box of chicken. She opted for a mustard potato salad and something that was labeled as “summer slaw”.
The summer slaw was pretty good, we looked online for a copycat recipe but didn’t find anything that looked close. It had tomato bits, cabbage, and green bits that were sliced green onion tops and something else – green bell pepper or maybe cucumber with the skin on. We went with “both”. The dressing was thin and white and put me in mind of the dressing I use for the copycat KFC slaw dressing.
I whisked a dollop of mayo with buttermilk and rice vinegar, added Splenda to taste, and celery salt with ground white pepper. It may not be what the deli used in theirs but it came out pretty good!
one small head of cabbage, shredded fine
half of an English cucumber, minced
1/4 cup of minced green bell pepper
two small tomatoes, seeded and chopped small
a small bunch of green onions, thinly sliced tops only
1/4 – 1/2 cup mayo
1/4 cup buttermilk
1/4 cup rice vinegar dressing (the flavored stuff)
sugar (Splenda) – go with 1/8 -1/4 cup
celery salt and white pepper to taste
* Just guessing after the fact on the dressing quantities.