Monday, May 30, 2011

More Memorial Day Fare

OK, So I didn't post last night - and I really meant to. I would like to record my dinners for 30 days straight. Anyway, I made a German potato salad, with bacon so its always a hit...I firmly believe that bacon makes everything better. Some simple steamed brocolli and of course the smoked chicken. I had brined the chicken overnight, so I rinsed off the brine and patted the chicken halves dry, then made a simple dry rub and rubbed them, under the skin as well - then smoked them for about 4 hours, really good...Then for dessert I did a red, white and blue mix of berries and puff pastry stars with real whipped cream ...which my daughter loved!

Berries with puff pastry stars

  • 2 cups strawberries, cut up
  • 2 cups blueberries, cut up
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 1 tsp vanilla
  • 2 Tbs sugar
  • 1 sheet puff pastry, thawed
  • 2 Tbs sugar crystals (or plain sugar)

Combine berries and sugar, stir and let sit 15 mins.
Whip chilled cream in a chilled bowl with chilled beaters add 2 Tbs sugar and vanilla.
Cut out stars from puff pastry rolled to about 1/8" thick. Place on parchment lined baking sheet and bake about 10 mins, remove from sheet to wire rack brush lightly with water and sprinkle with sugar. Place berries in pretty serving bowls, add a dollop of whipped cream and a star or two.

German Potato Salad

  • 2.5 lbs red skinned potatoes
  • 1/2 lb bacon
  • 1 onion, finely chopped
  • 2 stalks celery, chopped
  • 1/2 green bell pepper, chopped
  • 6 Tbs white vinegar
  • 3 Tbs sugar
  • 1 Tbs paprika
  • salt and pepper

Cook potatoes with skins on in boiling salted water to cover until tender but not mushy. Drain, cool a little and chop into 1" chunks. Peel first if you want. Saute bacon, drain on paper towels and crumble into small pieces. Pour off all but 2 Tbs bacon fat, in remaining hot fat saute onion, celery and bell pepper until onion is soft. Add vinegar, sugar, paprika and salt and pepper - cook and stir briefly, return bacon to pan. Pour dressing over potatoes in a pretty bowl and toss gently to coat. Serve warm or at room temperature.

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