Summer Cucumber Salad with Sour Cream and Fresh Dill

Here is another variation of a cucumber salad recipe that I tested via a Facebook cooking group. Vibrant and refreshing, it pairs well with a number of main course dishes including grilled chicken, baby-back ribs and pork chops.

INGREDIENTS:

3 cups sliced and peeled cucumbers
1/2 cup finely chopped red onion
1/2 cup sour cream
1 tbs. white vinegar, to taste
1 tsp. sugar
1/2 tsp. salt
1 tsp. fresh-ground black pepper
1/4 tsp. garlic powder (ensure you don’t use garlic salt)
3 tbs. fresh chopped dill

DIRECTIONS:

In a large mixing bowl, carefully fold the ingredients together until the sour cream and vinegar are incorporated. Refrigerate for at least two hours before serving so the flavors have time to set.

Vietnamese Wok-Seared Beef Noodle Salad (Bun Bo Xao)

I have finally mastered a recipe based on a dish i discovered at May’s Eggrolls, a wonderfully-quaint Asian restaurant in Green Bay Wisconsin, before they closed down last year. The dish was simply marked as “Beef Salad” on the menu board and it was served with a side of rice over plain romaine lettuce. I could never figure out the complex, spicy sauce in this dish and the owner wasn’t sharing any details. After a fair amount of research and comparing six different recipes online, I prepared my own version, carefully matching the taste of May’s signature dish, but with vermicelli noodles. I must say it is very close and clearly one of my favorite Asian dishes.

The complex flavors infused in the beef marinade are imparted by lemongrass, garlic, palm sugar and a healthy dose of Vietnamese fish sauce. If this weren’t enough, it is topped by a stunning Asian dressing comprised of more fish sauce, lime juice, palm sugar and rice wine vinegar with sliced hot chilis. The marriage of salty, sweet and tangy flavors are perfectly balanced here, creating a refreshing dish that is simply wonderful on a hot summer day.

Control the heat using Thai or Fresno chili peppers. A Note of Warning: I like my food quite spicy (May’s recipe was VERY hot when ordered “medium”). I’ve found that my wife could handle no more than one seeded and sliced Fresno chili in this recipe. Thai chili peppers are much hotter. Keep this in mind when preparing a meal for guests.

There are a lot of individual components in this recipe and it will take time to cut, measure and prepare everything, so be patient.  Finally, to achieve a proper texture and char on the beef, your wok or skillet must be screaming hot. The technique: quickly sear the meat so it is medium-rare, locking in the juices without letting it stew and thereby get tough. This is a wonderful recipe — Enjoy!

 

INGREDIENTS:

For the Beef Marinade~
10 oz. beef flank steak, cut thin and at a bias against the grain
2 stalks lemongrass pounded flat and finely minced (use only the 4-inch tender inner section at the base)
3 large cloves of garlic, minced
1/2 tsp. fresh-ground black pepper
3 tbs. Red Boat fish sauce
1 tbs. grated ginger
2 tbs. palm sugar (two nuggets)

For the Salad Greens~
4 loose cups baby spinach
4 loose cups sliced romaine lettuce greens
1 carrot, julienned
A handful of mint leaves
10 chopped fresh Thai basil leaves
A large handful of cilantro leaves
1 seeded and peeled cucumber sliced finely into 2-inch long planks
A handful of fresh bean sprouts
1 scallion, trimmed with whites and greens sliced at a bias in 1/2-inch chunks

For the Salad Dressing~
The juice of two fresh-squeezed limes
3 tbs. Red Boat fish sauce
3 tbs. rice wine vinegar
3 tbs. palm sugar (three nuggets)
2 large cloves garlic, finely minced
1 seeded and thinly-sliced Fresno chili (use Thai chilis if you want more heat)

• 4 tbs. crushed peanuts for garnish
• 1 small brick Vietnamese rice vermicelli noodles, cooked al dente, drained in cold water
• 2 tbs. peanut oil for frying the beef

 

DIRECTIONS:
Prepare the beef marinade ingredients and add to the sliced beef. Mix well and cover about a half-hour before you intend to sit down and eat.

Add the dressing ingredients to a 1-pint mason jar with a tight-fitting lid. Crush the sugar with the side of a cleaver or meat mallet. Shake vigorously so the sugar dissolves and set aside.

Cut and toss the salad greens in an eight-cup bowl and chill until ready to serve.

Add the rice vermicelli noodles to 3 quarts of warm water and let steep for five minutes. Drain and set aside in a colander. Bring 2 quarts of water to a boil and add the noodles back in and cook for no more than 2.5 minutes. Remove and immediately rinse in cold water to stop them from cooking. Cover and set aside. This will ensure the noodles stay separated and not clump together in a sticky mess.

Heat a wok or cast-iron skillet over very high heat. When it smokes and a drop of cold water sizzles on contact, add the oil and swirl it in to coat the wok. Quickly add the beef and spread it out over the surface of the wok or skillet. (You may need to work in two batches to avoid crowding the meat.) Stir-fry about three minutes until seared medium-rare. Remove and set aside in a serving bowl.

Add greens to the guest’s serving bowls, top with a portion of cold noodles and some of the beef. Shake the dressing and then carefully pour a few tbs. over the top of each serving bowl. Leave the remainder aside for guests to add more if they wish. Top with crushed peanuts and serve.

A note on the fish sauce used in this recipe: From experience, Red Boat brand fish sauce is the best i have found. It was recommended to me by a local Asian grocer and i haven’t used anything else since. Because it plays such an integral role in this recipe, it warrants using only the best quality product.

Serves 2-4

Bacon, Blue Cheese and Baby Red Potato Salad

This is a recipe based on a product that I [should not have] discovered at the deli counter in our local Pick ‘n Save grocery store. After trying a sample and gleefully purchasing a one-pound container, I hauled-ass home and proceeded to eat most of it in one sitting — and then spent the remainder of the day in a self-induced food coma watching M.A.S.H. reruns on TV Land.

Yeah, it’s that good.

This recipe took three tries to get right. The time spent reverse-engineering it was definitely worth the hassle. Share with friends at your next outdoor BBQ. Enjoy!

 

INGREDIENTS:

2 pounds baby red potatoes, washed and scrubbed
3/4 cup crumbled blue cheese  – don’t skimp on quality here, folks
5 strips bacon, cooked crispy and then crumbled
3/4 cup mayo* (please, do this dish justice and don’t go with the low-fat version)
1/2 cup sour cream
Up to 1/4 cup peppercorn-ranch dressing, to taste*
1 tbs. white vinegar
1 tbs. fresh-squeezed lemon juice
Zest of 1/2 lemon
1/2 tsp. garlic powder (not garlic salt!)
1/2 tsp. onion powder
3/4 tsp. salt, to taste
1/2 tsp. sugar
Fresh-ground black pepper, to taste
3 stalks scallion, finely sliced, including the greens
1/2 garden red bell pepper, finely chopped

 

DIRECTIONS:

Wash and scrub the baby red potatoes and set aside. Leave the skins on. Bring four quarts of water to boil in a stock pot. Add one teaspoon salt. Cook the potatoes for about 14-15 minutes, until fork-tender. Rinse with cold water and cut into eighths. Set aside.

While the potatoes are cooking, in a separate mixing bowl combine the rest of the ingredients. Mix well. Add the cooked potatoes and gently fold together until evenly coated. Cover and refrigerate for at least three hours before serving so the flavors have time to set up. It’s best if left to sit overnight.

*You may compensate if the dressing is a bit dry by adding more mayo or peppercorn ranch.

Serves 4-6

2017 garden bell pepper – I’ve had the best luck growing these in five-gallon buckets placed on my back patio.

Mmmmm….. BACON.

 

Tuna Avocado Cucumber Salad with Feta Cheese

This is a Mexican/Mediterranean-inspired recipe based on one by Natasha’s Kitchen. The only addition I made is the feta cheese. This is a quick, healthy and refreshing side dish that’s perfect for your next outdoor BBQ.  Enjoy!

 

INGREDIENTS:

1 11-oz. foil package StarKist tuna
2 avocados, diced in 1/2″ chunks
1 small cucumber, peeled, seeded and sliced in 1/4″ chunks
1 cup loosely-packed cilantro leaves
1/4 diced red onion
2 tbs. XV olive oil
Juice of 1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt to taste
Fresh-ground black pepper to taste

 

DIRECTIONS:

Remove the tuna from the package and place in a mixing bowl. Break apart into medium-sized chunks. Add the rest of the ingredients except for the avocado, and season to taste. Mix gently.

Gently fold in the avocado and let chill for one hour before serving.
(It’s best to add the avocado last, so it doesn’t fall apart.)

Serves 4

Mike’s Greek Pasta Salad

Here’s a great pasta salad that can be prepared in very little time. For this recipe, I cheated on the dressing; using a storebought vinaigrette instead of making it from scratch.

Over the years through experimentation, I’ve learned two secrets: First, adding just a bit of finely-grated hard parmesan to the dressing results in a richer base – it sets up better when chilled, and adds a depth of flavor and texture that’s lacking without it. Secondly, the brine from the Greek Kalamata olives adds a bit of “zing” that cannot be duplicated by just using salt. You’ll miss it if you don’t include it.

Exact proportions of the main ingredients can be adjusted to your preference — Enjoy!

 

Ingredients:

12oz. bowtie pasta, cooked al dente in salted water
Fresh, small grape tomatoes – about 1.5 cups
1/2 pound pitted Greek Kalamata olives – with 3 tbs. brine reserved
1 diced sweet red bell pepper
1 small head of broccoli – florets trimmed
1/2 red onion, sliced in fine rings and then quartered
7 brined pepperoncini peppers, or to taste
1/2 cup finely-grated hard Parmesan cheese
1/2-3/4 cup Kraft® Greek vinaigrette dressing, to taste
1/2 cup crumbled Feta cheese
2 tbs. minced Italian flat-leaf parsley
Kosher or Lawrey’s® seasoned salt, to taste
Dash of garlic powder, to taste
Fresh garden oregano and basil, minced, to taste
Fresh ground black pepper, to taste

 

Directions:

Boil the bowtie pasta in salted water (al dente) according to package directions. Drain and rinse under cold water to stop the cooking process. Ensure that it is drained thoroughly and then place in a large mixing bowl.

Add the Kalamata olives to the pasta and reserve 3 tbs. of the brine. Add the tomatoes, bell pepper, broccoli and red onion. Add the dry spices, Italian parsley, oregano and basil slowly while folding the contents to ensure even distribution. Next add the brine, fine-grated hard Parmesan and the dressing. Mix gently.

Add the pepperoncinis and fold gently to incorporate, taste and correct the seasoning if needed. Top with crumbled feta cheese.

Chill for at least three hours before serving, so the flavors have time to set up.

Serves 6-8

Mom’s American Potato Salad

Here is an American version of my Mom’s favorite potato salad. Add the Tastee® dressing and Miracle Whip® slowly until you get the proper balance.
Best left to sit in the fridge a few hours before serving.

Ingredients:

Scrubbed boiled potatoes with skins on (approximately 2 per person)
1/4 cup Tastee dressing, or to taste
3/4 cup Miracle Whip dressing, or to taste
Chopped onion to taste
4-5 hard boiled eggs
Salt and pepper to taste
Fresh chopped chives as garnish (optional)

Directions:

Boil the potatoes with skins on. Drain in cold water, then peel and slice. Place in a covered serving bowl.
Add the chopped onion, salt and pepper and stir until just mixed.

Add the Tastee dressing and Miracle Whip and carefully fold until potatoes are well coated. Adjust according to your taste preference.

Top with sliced hard-boiled eggs.

Serves 4-6

Mom’s German Potato Salad

A summer classic recipe served at my parent’s house for the past thirty-five years.

Ingredients:

3 pounds cooked, peeled and sliced potatoes
1 cup sugar
2 tbs. flour
2 eggs
1/2 cup white vinegar
chopped onion to taste
1/4 pound bacon
2 cups hot water
Salt and pepper to taste

Directions:

Bring enough salted water to boil to cook the potatoes (with skins on) until done, but firm. Drain and run under cold water. Drain again, peel, slice and set aside in a covered dish.

Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand.

Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings.

Bring to a boil and then slowly add the sugar, egg, flour, vinegar and onion. Cook slowly until thick. Add salt and pepper to taste.
Pour over potatoes. Add the bacon and fold in until mixed well.

Chill for at least three hours, but best served overnight. Before serving, warm slightly so the rendered bacon drippings have a chance to reincorporate.

Serves 6.

Asian Scallion Salad

This is a refreshing salad loosely based on the Korean Pa Muchim. It has a fair amount of kick due to the crushed chili. Kochukaru is the traditional Korean dried chili used for this dish. It is the same chili that makes kimchi so spicy.
You can substitute any crushed hot red chili for this recipe with great results.

Ingredients:

3-4 medium scallions, washed and roots trimmed
2 tbs. rice wine vinegar
2 tsp. white sugar
2 tbs. fresh squeezed lemon juice
1 tsp. fresh grated ginger root
2 tbs. fine-chopped cilantro leaf
1/2 tsp. Kochukaru red pepper flakes (or any hot chili flakes)
1 pinch coarse/kosher salt
1 tsp. toasted sesame seeds (optional)

Preparation:

Cut scallions in thirds, then slice lengthwise into fine strips and submerge in ice water until curled – 30 minutes to one hour.

Whisk the remaining ingredients in a mixing bowl. Drain the scallion well and place in a serving bowl with the dressing. Stir lightly to coat. Serve immediately either as a garnish, side dish or starter course to your favorite Asian dish.

Serves 2-4

Tomatoes Teruel

Teruel is a city in the produce-rich region of Aragon in Spain. This salad is stunning on its own or as a side dish served with grilled fish or chicken. This is an end-of-summer favorite in our family.

Ingredients:

3 very large ripe garden tomatoes, cut into 1/2″ thick slices (you can also use large cherry tomatoes, quartered)
1/3 cup XV olive oil
1/4 cup sherry wine vinegar or red wine vinegar
1/4 cup finely chopped red onion or scallion
2 tbs. drained capers
2 tbs. minced fresh parsley
1 large garlic clove, minced
1 tsp. salt
1 tsp. dried basil, crumbled between your fingers
1/4 tsp. fresh ground black pepper
Fresh parsley as a garnish (optional)

Preparation:

Arrange tomatoes in a single layer in a shallow dish. Combine oil and the next eight ingredients in a medium mixing bowl, whisking to blend well.

Spoon the dressing over the tomatoes. Cover and marinate in the fridge for at least three hours. Divide tomatoes among four plates. Spoon dressing over each. Garnish with parsley if desired and serve immediately.

Country Cole Slaw

A classic from 1940’s post-war Americana. The heavy whipping cream makes this recipe a bit more sweet than the common vinegar-based versions.

Ingredients:

3 cups shredded cabbage
1 cup shredded carrot
1/2 cup whipping cream
3 tbs. apple cider vinegar
Salt and pepper to taste

Directions:

In a large mixing bowl combine the cabbage and carrot. In a small bowl, whip the cream and vinegar slowly. Add the salt and pepper to taste.

Pour the mixture over the shredded cabbage and toss well to coat. Chill at least one hour before serving.

Serves 4.