Simple Summer Potato Salad

Every once in a while I taste something that is simple and delicious and perfect for the time of year.  On previous summertime visits, my sister-in-law J has whipped up a potato salad that is just that.  This week, I had a hankering for the flavors I recalled, so I made it and now I can share it with you.

What I like best is that this potato salad has no mayonnaise and is perfect for an outdoor affair since nothing will spoil.  In fact, I think the flavors are more prominent if it isn't served cold so room temperature is the coolest I would go.  With that in mind, here's what I did.

Wash and quarter a 3lb Bag of  Small Red Potatoes, if some pieces are big, cut them in half.  Cover with cold water and cook over medium high heat at a gentle boil until the potatoes are tender but keep their shape when stabbed with a fork.  Once done, rinse in cold water to prevent further cooking.  Place in a flat bottomed bowl.  Drizzle with 1/3 Cup Olive Oil and toss to coat.  Add 2 Tbl Red Wine Vinegar and stir gently.  Season with 1 Tsp Kosher Salt, Freshly Ground Pepper and Fresh Dill Leaves removed from their stems.  I like to combine fine and coarsely ground peppers for this dish.  In the end, you want it to taste good so feel free to taste a potato as you add seasoning.  If your plans for this July 4th are a picnic or barbecue, consider this simple potato salad as a side dish.

Making something cool today! Grilled Vegetable Antipasto!!

It's Father's Day and although I won't see my father (but we'll talk) we are going to my in-laws.  I decided to make a Grilled Vegetable Antipasto of sorts.  I am pulling together a few things already listed on this site.  First I am going to make dough to grill flat bread (Recipe on the site).  Then I am going to prep and grill Sliced Egg Plant, Colorful Sweet Peppers, Garden Fresh Tomatoes, Vadalia and Red Onions Slices, Whole Scallions, medium Sized Portabella Mushrooms and Zucchini sliced lengthwise.  (I grilled vegetables in a similar fashion when I made the Grilled Vegetable Sandwiches on Ciabatta Bread.)

When the vegetables are done, they can rest.  Then I will organize them on a platter.  In lieu of describing all the cutting, I will just post a picture.  I will likely grill the flat bread here since it will be easier although I think it would taste better and be more fun straight off the grill.
Here's the twist, the nouveau!  I am going to make some warm flavored dipping oils.  To individual ramekins, I will have Pressed Garlic in one, Lemon Zest and Fresh Rosemary in one, Oregano and S&P, and Lemon Zest and Pepper Flakes, one will remain plain.  I am going to heat Virgin Olive Oil and add it to the ramekins.  This will release all the flavors into the oil.

The eating technique, tear a piece of flat bread, dip it in oil and top with a vegetable.  Sound good?  I hope so cause my mouth is watering!!  Let you know how it goes over!!
I'd say it went over well.  The oil winners were garlic and rosemary lemon zest!  I didn't make the lemon zest red pepper flake oil but that would've been tasty.

Grilled Salmon, Scales On

First, when buying salmon, buy fresh salmon fillets with the scales on.  Buy individual fillets since they are easier to remove from the grill and can be purchased based on how well done you like your fish.  If you want to buy a full side, cut it into pieces that will fit on your spatula once cooked.  I like mine a bit thinner so it is more done than the way my husbands prefers his fish.  By buying 2 thicknesses, I can cook them both at the same time for the same amount of time.If you don't see the sizes you like, ask the fish monger to cut pieces for you.  I bought 2 fillets around 1.2 pounds total.

This recipe preparation is one of the few times I love our infer-red grill.  Place 1 Salmon Fillet Per Person, scale sides down, on a platter about a hour before cooking.  This allows the fish to begin to warm up to room temperature.  Either drizzle or brush Virgin Olive Oil on both sides of the fillet.  With scales down, top with the Zest of Lemon.  (The zest of 1 Lemon will top 2 Fillets)  Add Kosher Salt and Freshly Ground Pepper to taste. If you like Dill, add it now.

About 20 minutes before cooking, throughly heat your grill.  Place the Salmon Fillets on the grill scale side down and close the lid.  Note: You will not be turning the fish.  The fish will cook in a matter of 2-6 minutes depending on your doneness and the heat of your grill.  Using your tongs, you can feel for doneness, soft and springy means rare in the middle and firm is cooked all the way.  The fish will go from a bright orange to a milky pink color as it firms up.  You can open the grill to peek as you are learning how long to let it go.  Try not to over cook it though because dry salmon isn't good.

To remove it from the grill, get the spatula under the scales.  It is easiest if you approach the fillet from a corner and at a diagonal to the grate to get it started.  With a quick motion, get the entire fillet including scales on the spatula and carefully transfer to each plate as is.  This goes great with grilled Asparagus, Lemon Rice Pilaf and a Lemon Drop Martini!  Eat immediately!!