Rhino droppings Marty Bartram Rhino droppings Marty Bartram

Japanese Potato Salad

This recipe is from Serious Eats

Ingredients

  • 1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
  • Kosher salt
  • 2 Persian cucumbers, thinly sliced crosswise
  • 2 teaspoons rice wine vinegar 
  • 6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
  • 1/2 teaspoon Japanese hot mustard
  • 1 small carrot, quartered and thinly sliced crosswise
  • 1/4 red onion, thinly sliced
  • 2 hard boiled eggs, chopped
  • 1 scallion, white and light green parts only, chopped

Directions

  1. Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

  2. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid. 

  3. In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

  4. Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

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Rhino droppings Marty Bartram Rhino droppings Marty Bartram

Vidalia Onion and Lump Blue Crab Salad

This is a Paula Deen Recipe

Ingredients

  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 pinch pepper
  • 1 medium Vidalia onion, (or other sweet onion) thinly sliced
  • 1 medium cucumber, peeled. seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 medium yellow tomato, diced
  • 1 lb fresh lump blue crabmeat, picked clean of shells
  • 1/4 cup virgin olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped
  • lettuce, for serving, optional

Preparation

In a large bowl, whisk together the vinegar, sugar, salt and pepper. Add the Vidalia onion and cucumber. Marinate for 1 to 2 hours at room temperature.

To the bowl, add the tomatoes, crabmeat, olive oil, green onions and basil. Toss gently. Serve on a bed of lettuce or drain slightly and serve "naked".

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Grilled Salmon or Halibut

Recipe from http://southernfood.about.com/od/freshsalmonrecipes/r/bl10630b.htm

Prep Time: 10 minutes

Cook Time: 10 minutes

Marinate: 120 minutes

Total Time: 140 minutes

Yield: 4 Servings

Ingredients

4 salmon steaks or fillets

Marinade:

juice of 2 lemons, about 1/4 cup

1 teaspoon lemon zest

1 tablespoon fresh chopped dill or 1 teaspoon dried dillweed

1 clove garlic, minced

Preparation

Place salmon in a shallow, non-reactive dish. Combine marinade ingredients; pour over salmon. Cover and refrigerate for 1 to 2 hours. 

Remove the salmon from the marinade and pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.

Grill salmon directly over medium coals, basting with the boiled marinade, for about 4 minutes on each side or until fish flakes easily.

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