The buns are mini-ciabattas that Kroger sells out of their deli/bakery. I buy them up whenever they have them because they work for a lot of things – nothing is better for sliders. Taking a break from tortillas but the griddle is still out, it gave me the idea for sliders. Nom nom nom!My sliders start out with a pile of thin sliced onions with a beef patty on top, I flip them over when the onions start showing a little char.I don’t think they are at all complete without cheese, a dill pickle, and mustard. The dill potato salad worked pretty well, too. This meal pairs well with a soda pop but best with sweet tea.
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?
I haven’t been doing much cooking lately aside from leftovers and sammiches. I have been doing some home IT work, finally replacing the router that has been growing increasingly reliant on constant reboots to function properly. I was able to fumble through the setup with just one call to tech support. So far it has been smooth sailing.The shelter has a new cat tree! A local supporter crafted it from what looks like an 8″ diameter section of an actual tree with twine wrapped planks set into notches.Here’s a closer look at that kitteh. Here’s my take on a cheesesteak sammich. I didn’t bother with a cheese sauce this time, just added a nice slice of provolone towards the end of the sautée. I found a flat iron steak tucked back in the big freezer, sliced it thin, and cooked it with sweet onions and a bit of green bell pepper.Some chili cheese dogs fresh from the toaster oven. I gave them a minute or two under the broiler to melt the cheese. I used shredded Monterey jack and with a generous sprinkle of cheddar.Moar kittehs! These two are comfy in one of Mrs J’s beds. The orange and white one has more than the usual number of toes. I have been putting together the usual side dishes but I hardly consider that as “cooking”.
This side is a coleslaw with vinegar dressing that I saw over at Serious Eats. First, you slice the cabbage and onions and grate the carrots plus whatever else sounds good to you – I like to slice colored sweet peppers – a few jalapenos work well, too. Then, with all of that in a big bowl you sprinkle salt and sugar over it and work it in a bit. That’s where we are in the photo above. This helps to wilt and soften the cabbage. After a few minutes rinse the salt and sugar off. I use a colander within a bowl, run water over the slaw until the slaw floats then stir it about and lift the colander out of the bowl.I liked this slaw so much I bought a salad spinner to help drain the water off after the rinse. This one is an Oxo and seems to be pretty sturdy. There are other ways to dry the slaw, like draining on a tilted tray or squeezing it out in a towel.
The dressing is simple enough:
1 cup apple cider vinegar (I use a seasoned rice vinegar)
1 cup sugar (Splenda or equivalent works well)
3 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic (about 1 medium clove)
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds
1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper (optional)
The linked recipe calls for garbanzo beans but I didn’t have any so I subbed in a can of Great Northern beans. It also gets chopped celery and chopped green onions – chopped red onions are an option that also adds color.
The potato salad is very good and is pretty much self explanatory:
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced (use sliced egg for garnish)
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (the Neely’s recommend Miracle Whip, we use Hellmann’s)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
These two bird spent about 5 hours in the electric smoker and turned out great. First 4 hours were at 225, I cranked it to 250 (max for this unit) as supper approached. Peach wood all the way. They both were rubbed with a dry mixture that I keep on hand. I make my own but can’t really provide a recipe because I’m always adding to it. Most any of these recipes will work fine.
Looking for something a little different for your cookout this weekend? I’ve compiled some fresh favorites.
I’m making my favorite slaw for this year’s 4th of July cookout. Jicama Slaw, recipe here.
You’ll find a great guest recipe here for Corn and Black Bean Salad.
And a fresh take on an old standby, Spring Potato Salad, recipe here.
I chose to use mint because it’s what I had handy, but I’ve seen it with basil or oregano and white wine vinegar instead of limejuice. For a spicier version, try limejuice and Pico de Gallo.
- 4 cups cubed seedless watermelon
- 1 large cucumber, peeled and thinly sliced (if using unwaxed, no need to peel)
- 2 tbsp limejuice
- 1 tbsp olive oil
- mint leaves, torn into small pieces
- Pecorino Romano, feta or other similar cheese, cut into small chunks or crumbled
Add watermelon and cucumber to a serving bowl, drizzle with limejuice and oil, add mint leaves, then toss to combine. Refrigerate for 10-15 minutes, sprinkle with cheese just before serving cold.
I just love these hotel pans, also known as steam table pans. This one is a 4 inch deep, half-sized pan. It measures, roughly, 12 inches by 10 inches. There is more info on the sizes available at the link.
Back to the beans: It doesn’t hurt to use canned “pork ‘n beans” of whichever brand you like as a base. They are probably going to be navy beans in a tomato-y type of sauce. I have a couple of cans of the house brand beans in the pan along with great northern beans, dark red kidney beans, and a bean that looks like a pinto bean but isn’t (I forgot to write the name down – it’s the pink-ish bean right next to the white northern beans).Add in plenty of chopped onions, and peppers of some kind, I have been using my jalapenos from the patio garden. I added smoked pork to my beans this time but bacon works fine, even ground beef. You can get creative with the sauce – ketchup, brown sugar, rice vinegar, soy sauce, sweet soy sauce, and a favorite bbq sauce are in this one.Stir everything together and place it into a 350 oven, uncovered, and bake it for about 2 hours, checking every half hour or so. I keep a crust from forming on the sides and bottom with a flat wooden scraper.It wants to be a tad loose still when you take it out, it will tend to firm up as it cools and you don’t want the beans to be too dry. You can eat them hot or cold and they are a great side dish for just about any meal.We fried some fish for dinner today and they were perfect with the slaw and potato salad. I experimented with the tartar sauce, it had sweet relish, lemon, horseradish, and dill in the mayo base. I wiped the little dish clean with the last bite of fish.