OK, I survived my work trip! Whew! Now I’ve got time to do a post or 2.
Three of my favorite side dishes involve a good sized pot of boiling water: ‘Tater Salad, Mashed ‘Taters, and Deviled Eggs. I get a 2 fer 1 on the potato dishes plus the eggs get cooked at the same time.
It all starts with about 2 lbs of your favorite kind of ‘taters, scrubbed good and cut into 1″ cubes. Nope, I don’t peel ’em. I put those into a pot of warm-from-the-tap water with a generous bit of salt and pepper, turn the heat on high and let ‘er rip till the water boils. Usually, I’ll gently place 4-6 whole eggs into the pot with the potatoes at the start. I let everything boil until the potatoes are fork tender. By then, the eggs are done, too.
When the water first begins to boil, I take a bunch of ice and put it into a sink with about 4″ of water in it. I add ice till it some of it stays ice.
Dump the whole pot gently into a colander and let it drain (NOT into the sink with the hot water!). Fish out the eggs and put them into the ice water (don’t crack them yet!).
First, the ‘Tater Salad. Take about 1/2 the ‘taters and put them in a bowl. Add about 1/2 C mayo (I use Miracle Whip cuz I like it!), a couple of tsp prepared yellow mustard, salt, pepper and garlic powder to taste and a couple of Tbsp pickle relish (either sweet or dill, all depends on what you like). Mash this all together with a ‘tater masher or a big fork, stir it around and around until it gets to the consistency you like…either chunky, smooth or in-between. Give it a taste and add whatever it needs, more mayo, more mustard, more relish, more salt, pepper or garlic powder, whatever it needs. REMEMBER: You can add more seasoning, but you can’t take it out after it’s added! Either put the ‘tater salad into the fridge or serve it warm, whichever you like best. If you want to get real fancy, dust the top with paprika, cut a few olives into rings and put on the top and/or put some sliced boiled egg on the top. Yummy plus looks good! 🙂
For Mashed ‘Taters, take the rest of the ‘taters and put them into an oven-safe bowl. Add 1/2 C milk (or cream), salt, pepper, garlic powder and 2 Tbsp room temp butter. Take a ‘tater masher and mash them good to whatever consistency you like.. Take a taste and add more of whatever needs to be added. When you’re satisfied with the taste and consistency, put them into a 200 degree oven, covered with foil or a lid. Serve warm. If you want to get fancy, stir in about 1/2 C fresh or 2 Tbsp dry parsley to make Parsley Mashed ‘Taters. Serve with gravy or by themselves.
Deviled Eggs are about my favorite side dish with bbq. Remember those eggs you’ve got soaking in the ice water? Well, now’s the time to use them! Take one, crack it allllllllllll over and remove the shell carefully. If you’ve done things right, there’s a membrane inside the shell that will peel right off, taking the pieces of the shell with it. If you haven’t done things right, remember to look around to see who is gonna hear your cursing when you try to get the shell off! :O
Once you’ve got all the eggs peeled, cut them in half long-ways and gently remove the yolks into a small bowl, keeping the halves from breaking or tearing. Add 2 heaping Tbsp mayo (again, I use Miracle Whip), a tsp prepared yellow mustard, salt, pepper and garlic salt and a tsp of your favorite pickle relish. If you added sweet relish to your ‘tater salad, then use dill relish and vice-versa just for the contrast. Smash everything up really good, stir it around and give it a taste. Add more of whatever you think it needs. Then stuff the empty egg halves with the yolk mixture. I just use a teaspoon and a clean fingertip for this. Again, sprinkle with paprika if you want to get fancy. If you want to get REALLY fancy, take a little slice of black truffle and put on top of each half (you can get some from Amazon. Heck, you can get almost ANYTHING at Amazon! LOL), I usually cover the plate with eggs on them with plastic wrap (or use a deviled egg holder) and put the eggs into the ice box and let them cool until the rest of the meal is ready. NOTE: Do NOT forget the eggs in the ice box and not serve them with the meal. Don’t ask how I know this! 🙂
That’s it for now. I’ve got a Ribeye Roast on the rotisserie now that I’ve got to check. I’ll post how I cooked that later.