Dill Potato Salad

Dill Potato Salad
Dill Potato Salad

 

 

 

 

 

 

 

Dill Potato Salad

I made this recently for a family get together and received nothing but raves from everyone, so I guess this one is pretty much a winner and will become my go to potato salad.

In general for potato salads you want a low starch potato, ideally if you can find them fingerlings, if not then small red potatoes or even in a pinch Yukon golds.  The small red potatoes are easy for me to find so I use them in just about all my recipes, unless of course I can find the fingerlings at the green grocers.

Ingredients for Dill Potato Salad

For a small side, this recipe could serve up to 10-12 people.  

  1. 3#’s small waxy potatoes peeled
  2. Salt and pepper to taste

For the Dill Potato Salad Dressing:

  1. 1 cup sour cream
  2. 1 cup mayonnaise
  3. ¼ cup whole milk (approximate)
  4. 3 hard-boiled eggs* chopped
  5. 1 medium sweet onion finely diced
  6. salt & pepper ( 1 tsp each approximate)
  7. ½ tsp celery salt
  8. 1 tsp chopped dill ( if using fresh add more)

* for perfect hard boiled eggs see: http://www.rantsravesandrecipes.com/category/recipes/egg-dishes/hard-boiled-egg/

Directions for Dill Potato Salad

In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.

Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.

In a bowl combine all the dressing ingredients except for the milk and whisk briskly to combine.  Add the milk a little at a time until you have loose dressing, that is not too thick and not too runny.

Take the potatoes and cut each one in half,  then halve again and cut into small ¼” – ½” cubes separating the cut pieces into a serving bowl  and lightly season with salt and pepper.

Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.

Refrigerate until ready to serve, at least an hour.  You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.

Here are a few Items to help make this recipe:
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover

 

 

The official Taste Tester
The official Taste Tester

 

 

 

 

 

 

 

 

I’m not a fan, “skip the salad and throw more chicken on the grill” is my motto!

 

 

Dill Potato Salad

Dill Potato Salad

Ingredients

  • For a small side, this recipe could serve up to 10-12 people.
  • 3#'s Small waxy potatoes peeled
  • Salt and pepper to taste
  • For the Dill Potato Salad Dressing:
  • 1 cup sour cream
  • 1 cup mayonnaise
  • ¼ cup whole milk (approximate)
  • 3 hard-boiled eggs* chopped
  • 1 medium sweet onion finely diced
  • salt & pepper ( 1 tsp each approximate)
  • ½ tsp celery salt
  • 1 tsp chopped dill ( if using fresh add more)

Instructions

  1. In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.
  2. Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.
  3. In a bowl combine al the dressing ingredients except for the mild and whisk briskly to combine. Add the mild a little at a time until you have loose dressing, that is not too thick and not too runny.
  4. Take the potatoes and cut each one in half, then halve again and cut into small ¼" - ½" cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.
  5. Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.
  6. Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.
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Grilled Marinated London Broil

Grilled Marinated London Broil
Grilled Marinated London Broil

 

 

 

 

 

 

Grilled Marinated London Broil

While London Broil is more often than not a flank steak, it can be one of a few different cuts of meat.  The good thing is that most of the cuts are fairly flavorful, and they are also great cuts to put in a marinade.

High heat on a grill or under the broiler is the way to cook, with not a lot of fat in them they don’t roast well.  The key to taste here is a good marinade, or sauce to put on the meat.  If you’re using a marinade it is not a good idea to use the liquid to make a sauce after marinating because of the possibility of bacteria forming.  Some recipes will call for a sauce made this way but they must be boiled vigorously to kill off any bacteria that is present.

Ingredients for Grilled Marinated London Broil

  1. 1 London Broil (Should be enough meat for 2-4 persons)
For the Marinade:
  1. 1 cup cooking oil
  2. ¼ cup soy sauce
  3. ¼ good Balsamic Vinegar
  4. 1 Tbs minced onions
  5. 1 Tbs garlic salt
  6. 2 tsp thyme
  7. 2 tsp oregano
  8. 1 tsp pepper
  9. 2 tsp hot pepper flakes

Directons for Grilled Marinated London Broil

For the marinade combine all the ingredients well and place in a resealable plastic bag with the steak and marinate for 1 hour up to over night.

Heat your grill to high or preheat your broiler.  Remove the steak from the marinade and wipe any excess onion and herbs off so they won’t burn on the grill.

Grill to your desired amount of doneness, using either the touch method or a thermometer 120º for rare, 130º medium rare, 140º for medium and 150º+ for well done.  Remove the steak from the grill and allow to rest for about 5 minutes before slicing.

Slice in thin slices against the grain of the meat.

For other options use a BBQ sauce or Teriyaki sauce to glaze while cooking or serve with carmelized onions for steak: http://www.rantsravesandrecipes.com/category/recipes/vegetables/onion/carmalized-onions-for-steak/.

Here are a few items to help make this recipe:
Ziploc All Purpose Half Gallon Marinade Bags 24 ct (Pack Of 3)
Weber Genesis 6531001 E-330 637-Square-Inch 38,000-BTU Liquid-Propane Gas Grill, Black

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

OMG! Steak, Steak ,Steak and more Steak, it doesn’t get any better than this.  5 paws and keep it coming!

IMG

 

 

 

Grilled Marinated London Broil

Grilled Marinated London Broil

Ingredients

  • 1 London Broil (Should be enough meat for 2-4 persons)
  • For the Marinade:
  • 1 cup cooking oil
  • ¼ cup soy sauce
  • ¼ good Balsamic Vinegar
  • 1 Tbs minced onions
  • 1 Tbs garlic salt
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp pepper
  • 2 tsp hot pepper flakes

Instructions

  1. For the marinade combine all the ingredients well and place in a resealable plastic bag with the steak and marinate for 1 hour up to over night.
  2. Heat your grill to high or preheat your broiler. Remove the steak from the marinade and wipe any excess onion and herbs off so they won't burn on the grill.
  3. Grill to your desired amount of doneness, using either the touch method or a thermometer 120º for rare, 130º medium rare, 140º for medium and 150º+ for well done. Remove the steak from the grill and allow to rest for about 5 minutes before slicing.
  4. Slice in thin slices against the grain of the meat.
  5. For other options use a BBQ sauce or Teriyaki sauce to glaze while cooking or serve with carmelized onions for steak: http://www.rantsravesandrecipes.com/category/recipes/vegetables/onion/carmalized-onions-for-steak/.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

 

Deep Dish Pizza

Deep Dish Pizza
Deep Dish Pizza

 

 

 

 

 

 

Deep Dish Pizza

During my last move I broke my baking stone, and so have not been able to make home-made pizza, or so I thought.  My son has moved to Chicago and love’s it there ( a little too cold for me).  This got me thinking, always a dangerous proposition, and I thought about “world-famous” Chicago deep dish pizza.  

All I needed was a good sized cast iron pan and I was off to the races.  This recipe isn’t so much about ingredients as it is techniques.  You make up your pizza any way you want red, white, green a combination the choices of what to add to a pizza are astronomical.  You can use a home-made dough if you have a good recipe or buy some at a pizza shop or in most grocery chains today.

Ingredients for Deep Dish Pizza

Easy Pizza Dough:

  1. 3 cup all purpose flour*
  2. 2 tsp or one ¼oz.  package active yeast
  3. 2 tsp Kosher salt
  4. 2+ Tbs Olive oil
  5. 1+ cups warm water

*If you want a crispier crust use bread flour instead of all-purpose

For the deep Dish Pizza Topping:

What ever you want.  Use a pizza sauce as a base and add toppings, or use a cheese base, or just Olive oil.

Add vegetables, different cheeses, an assortment of meats.  The pizza police will not come knocking on your door to tell you you’re doing something wrong.

For the example we made, I used left over spaghetti sauce thinly spread over the oiled dough, then layered carmelized onions, thin slices of sweet sausage, thin slices of tomato sprinkled with a little Olive oil and a dash of dried Oregano and salt, and finished with a sprinkling of grated Asiago and Parmesan cheeses.

Directions for Deep Dish Pizza

For the Pizza Dough:

In this recipe I used a 12″ cast iron skillet with a 10″ diameter bottom.

If you want a crisper pie crust substitute bread flour in the same amounts.

In a large bowl place the flour yeast and salt and stir to combine.

Make a well in the center of the flour and add 1 cup of warm water and the 2 Tbs. of  Olive oil.  Either by hand or with a large spoon  mix the ingredients until a dough forms and most of the raw flour is nor visible.  If the dough is too dry continue to add water a tablespoon at a time.  You should end up with a not too sticky dough.  place the dough on to a lightly floured surface a knead until you have a smooth ball of dough.

Place the dough in a bowl with a little Olive oil and turn to coat the dough, place a towel over the bowl and let the dough rest and rise for 1-2 hours until about doubled in size.

The dough once risen is ready for use,  or you can refrigerate in an oiled plastic bag to use another day, just allow to come to room temperature before proceeding.

Take your finished dough and work or roll it out to about a 14″ circle that will be about ¼” thick.

Here’s the important part take your cast iron skillet and generously oil the bottom and sides.  Place the dough in the pan and evenly up all the sides and  oil the top of the dough.  If you want a thicker  crust allow the dough to rise for 30 minutes to an hour before assembly, other wise begin to build your pizza.

Preheat you oven to 500º.

Bake your assembled pizza for about 20 minutes until the top of the crust is golden brown and the ingredients are bubbling.

Remove from the oven and allow the pie to sit for about 5 minutes before slicing and serving.

For an alternative you could also use a good foccicia recipe and make a pie with a slightly thicker crust: http://www.rantsravesandrecipes.com/focaccia/.  For one pie use abour 1/3 of the recipe.

Slice of deep dish pizza
Slice of deep dish pizza

 

 

 

 

 

 

Here are a few items to help make this recipe:
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Zyliss Classic Rotary Cheese Grater

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Couldn’t have the toppings because of the onions, but the crust was a true treat for this S.A.P.P.. Five paws!

IMG

 

 

 

Deep Dish Pizza

Deep Dish Pizza

Ingredients

  • Easy Pizza Dough:
  • 3 cup all purpose flour*
  • 2 tsp or one ¼oz. package active yeast
  • 2 tsp Kosher salt
  • 2+ Tbs Olive oil
  • 1+ cups warm water
  • *If you want a crispier crust use bread flour instead of all-purpose
  • For the deep Dish Pizza Topping:
  • What ever you want. Use a pizza sauce as a base and add toppings, or use a cheese base, or just Olive oil.
  • Add vegetables, different cheeses, an assortment of meats. The pizza police will not come knocking on your door to tell you you're doing something wrong.
  • For the example we made, I used left over spaghetti sauce thinly spread over the oiled dough, then layered carmelized onions, thin slices of sweet sausage, thin slices of tomato sprinkled with a little Olive oil and a dash of dried Oregano and salt, and finished with a sprinkling of grated Asiago and Parmesan cheeses.

Instructions

  1. For the Pizza Dough:
  2. In this recipe I used a 12" cast iron skillet with a 10" diameter bottom.
  3. If you want a crisper pie crust substitute bread flour in the same amounts.
  4. In a large bowl place the flour yeast and salt and stir to combine.
  5. Make a well in the center of the flour and add 1 cup of warm water and the Olive oil. Either by hand or with a large spoon mix the ingredients until a dough forms and most of the raw flour is nor visible. If the dough is too dry continue to add water a tablespoon at a time. You should end up with a not too sticky dough. place the dough on to a lightly floured surface a knead until you have a smooth ball of dough.
  6. Place the dough in a bowl with a little Olive oil and turn to coat the dough, place a towel over the bowl and let the dough rest and rise for 1-2 hours until about doubled in size.
  7. The dough once risen is ready for use, or you can refrigerate in an oiled plastic bag to use another day, just allow to come to room temperature before proceeding.
  8. Take your finished dough and work or roll it out to about a 14" circle that will be about ¼" thick.
  9. Take your cast iron skillet and generously oil the bottom and sides. Place the dough in the pan and evenly up all the sides. Oil the top of the dough. If you want a thicker crust allow the dough to rise for 30 minutes to an hour other wise begin to assemble your pizza.
  10. Preheat you oven to 500º.
  11. Bake your assembled pizza for about 20 minutes until the top of the crust is golden brown and the ingredients are bubbling.
  12. Remove from the oven and allow the pie to sit for about 5 minutes before slicing and serving.
  13. For an alternative you could also use a good foccicia recipe and make a pie with a slightly thicker crust: http://www.rantsravesandrecipes.com/focaccia/. For one pie use abour 1/3 of the recipe.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/deep-dish-pizza/

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

 

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