My version of Mrs. Kuntz's Potato Salad

Possibly the best Potato Salad EVER!

2 pounds red potatoes (washed, and diced into 1/2 inch pieces, they should be pretty small)
6 radishes (diced small)
3-4 dill pickles (diced small, THEY MUST BE DILL)
1/4 cup red onion (yep small diced)
1/2- 1 cup mayonnaise (use more is you like I only like it to be the binder)
1 tablespoon fresh dill (chopped fine, use more is you like, but a little goes a long way, you can use dried dill but only use 1 teaspoon)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper (basically a good sprinkling)

Boil chopped potatoes in a roomy pot with a teaspoon or so of salt. Drain, transfer to a large bowl and let cool, don't rinse them the starch will make everything bind together. When the potatoes are no longer warm pile on the onion, pickle, and radish. Place the mayonnaise in the center and sprinkle all the dill and dry spices on it. Swirl around the spices and the mayonnaise and then GENTLY combine all the ingredients.

Chipotle Potato Salad with Jicama

This should be eaten outdoors so I took it's picture next to the window.

2 pounds red potatoes (diced small, 1/2 inch or smaller)
1/2 pablano pepper (diced small)
1 chipotle pepper (seeded and diced SUPER small)
1 teaspoon adobo sauce from the can of chipotle peppers (more is you like it hotter)
1/2 cup jicama (diced small)
4 green onions or 1/2 small white onion (diced)
1/4-1/3 cup cilantro chopped
1/2-1 cup mayonnaise (I use a little to start and see if it needs more, I really just use the mayo as a binder but if you like it by all means use more)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

In a big pot boil potatoes with about 1 teaspoon salt. Cook until tender, drain but don't rinse. Transfer potatoes to a bowl to cool, when they are room temperature pile on the peppers, jicama, onion, cilantro, then the mayonnaise in the center. Sprinkle the dry spices and adobo over the mayo, swirl to combine then very gently mix all ingredients. Serves about 6-8.

Grilled Burgers with Chimichurri Sauce

Chimmichurri Sauce
1-2 tablespoons red-wine vinegar (I usually love lots of vinegar but in this I like less and to add a bit of lemon juice)
2 tablespoons water
4 cloves finely minced garlic
1/2 teaspoon dried red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
1/2 to 3/4 cup flat leaf parsley

Combine everything except parsley and olive oil in a bowl. In a food processor pulse/chop parsley and slowly add oil to emulsify. Add other ingredients and pulse a few more times. If you don't have a food processor you can use a blender, just combine all ingredients except oil to start and then slowly add it on "blend", and if you don't have a blender chop the parsley very fine and combine ingredients in a bowl in their order.

Paso Doble

Re-Opening October 21st at the Strawdog Theater. Check out the killer review from our first run.


CRITIC'S CHOICE-(Chicago Reader 8/5/05)Sirens, the all-women improv troupe, just keeps getting better. Now six years old, the group shapes its creative, rich comedy well, skewering the everyday grandiosity, quirks, foibles, and self-delusions of ordinary people. In their newest long-form improv show every sketch ends on a laugh: they've thoroughly mastered timing. "Paso Doble" begins from the seed of an audience suggestion, which gets turned into a monologue, which becomes a scene. By the end of the show I saw, the performers had somehow woven together Reno, TiVo, cats, the Messiah, dream catchers, and Catherine T. and John D. MacArthur into an interesting, multilayered story. This is comedy for the NPR set: smart, sexy, engaging, and very, very funny. --> Through 9/16: Fri 10:30 PM. Playground Theater, 3209 N. Halsted, 773-509-6433. $8-$12. --Jennifer Vanasco

Sidewalk Salsa

Dick Butkis and Roger Ebert ate this salsa. Just about anyone I’ve done Craft Service for has. This salsa has been made all over Chicago, on city streets and various kitchens. I make it using a food processor, BUT if you don’t have one just a little chopping will get you all set. That is what I do on location.

½ small white onion
¼ cup cilantro
½ bell pepper (any color)
Juice from ½ lime (sometime I use the whole thing)
Salt and pepper
1 tablespoon olive oil
1 can petite-diced tomatoes (drained)
1 can petite or regular diced tomatoes with chiles (hot or mild, drained)

In a food processor combine first five ingredients; don’t chop them just put them in whole. To get the most juice out of the lime, pierce its skin with a knife and heat it in the microwave for 7-10 seconds. Slice it in half and squeeze out the juice or us a reamer. Pulse four or five times then add the olive oil and pulse a few more. Add the tomatoes and pulse only 2 maybe 3 times. If you are doing this with out the use of a food processor, chop the onion, pepper and cilantro and then combine all ingredients in a bowl, omitting the olive oil. It’s just as good both ways.

Ahhh Summertime Avocado Corn Salsa

I made this salsa for a Blue Co. picnic. Adapt it with any left overs and odds and ends you have around, if you have canned corn use that just drain and rinse it, or if you have tomatoes instead of peppers use those.

4 ears of corn
Juice of 1 lime
1/2 red bell pepper(diced)
1/2 pablano or 1 whole jalepeno (diced, seeds removed)
1/2 small white onion (diced)
1/4 cup cilantro chopped
3 avocados(diced)

Shuck corn , rinse and break each cob in half. Boil in a large pot of water with 1 teaspoon salt for 5 minutes. When the corn in cooled off slice off the kernels by holding the cob vertically, broken side down. Place corn and all other ingredients in a bowl (the peppers and onions should be diced very small because this is salsa and they have to fit on chips). Cut each avocado in half length wise and remove seed by stabbing it with a knife tip, and pulling it out. Using a butter knife cut up the avocado into small cubes right in it's own skin, basically make about 3-4 slices down and 3-4 across. Scoop out the avocado cubes with a large spoon and combine with the corn mixture. Add salt and pepper to taste.

Bass Fry

Cooking Bass in the Crest

I didn't have flour so I changed my fish fry recipe a little. I took the bass fillets, sprinkled them with a little salt then coated both sides with biscuit mix and a little cayenne pepper, then dipped them in egg with a little milk. I fried the fish in an electric fry pan with about 1/3 cup vegetable oil until golden and firm. We ate them with some tartar sauce of chopped pickle, lemon juice and mayo and some spicy cocktail sauce made with prepared horseradish, ketchup and habanero bbq sauce.

Otty Lake 2005

We have been staying at Farmer's Cottages on Otty Lake in Ontario for 18 years now. My mom, Margaret has been vacationing on Otty since she was a young child. Chris, Anneke, Adam, Tim and I all made appearances and almost all caught fish. This year my dad Chris came up for a few days wearing clogs and bermuda shorts, and it was our dog Tiki's first visit to the wilderness (as far as we know). This place always makes me want to eat and cook. As per the usual we had wonderful Bladerson cheese and cheese curds, red pepper jellies, maple sausages, viva puff cookies, fresh corn, dill pickle chips, and of course BASS!

Patty's Cucumber Salad with Blue Cheese

I got to try this salad at Otty Lake, Patty brought it to a picnic. The entertainment featured some brave souls in Improv games that I hosted. This game is "Dr. Know it All" with Adam, Bronwyn, Kathy and Jeanette.

1 cucumber (sliced)
2-3 tomatoes (sliced)
2 tablespoons crumbled blue cheese
3 tablespoons bottled Italian dressing
OR
2 tablespoons olive oil, 1 tablespoon red wine vinegar, salt and pepper and garlic powder
1 tablespoon chopped fresh dill (a little goes a long way so use as much as tastes good to you)

Alternate cucumbers and tomatoes around a platter. Sprinkle cheese, dressing and dill.
(This salad is pictured with Chimichurri burger)

Florist's Daughter

I'm a florist's daughter so when I had some extra spray roses I felt the need to make sure I hadn't lost my touch. I arranged the bouquet and the various boutinnieres.

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

This dish was the star of a bridal shower I hosted. I substituted frozen tail off shrimp (2lbs.) and doubled the rest of the ingredients. I soaked the shrimp in the lime juice before I added the other ingrdients, but using the pre-cooked shrimp saved me time and dishes. My version made 10 very good sized servings. Thanks Rick Bayless this is terrific!

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"
1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
2. The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
3. Serving the ceviche. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Makes 3 cups, serving 6 as an appetizer.Mexico One Plate at a TimeOctober 2000Rick BaylessScribnerEpicurious.com © CondéNet, Inc. All rights reserved.

Sparkling Sangria

I made a version of this Sparkling Sangria from the Martha Stewart Living website for my friend Meagan's shower. I was a big hit but I changed it quite a bit. I used raspberries, tart apples, lemons, limes and blood oranges for the fruit and soaked them over night in Brandy and sugar. Then I used Young Berry Juice (Ceres brand) about 2 cups and chilled Prosecco (they have a great cheap version at Trader Joe's $6.99).

This picture freaks me out a little, I always think there are knitting needles next to the Sangria and I wonder to myself, "Are you supposed to drink Sangria when you knit? Is that some kind of tradition I don't know about?"

Red Wine Sangria

I also made Red Wine Sangria for the shower. I used the Martha Stewart Living recipe as a base but like I always do I messed with it a bit. I double the amount of fruit to soak so I could make two pitchers. I bought a dry Italian red table wine and chilled it. I cut up apples, pears, grapes, lemons and blood oranges for the fruit and soaked it overnight in a Ziploc with about 4 teaspoons superfine sugar and 1/4 cup brandy (and honestly a little rum too). I mixed up the fruit and wine just before serving with a little more sugar and about 2 cups Ceres Passion Fruit Juice (I was a bridal shower so passion was a theme).

Sangrias (from Martha Stewart Living.com)

During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World’s Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit. Today, its popularity continues. Part of sangria’s appeal is the creative combinations it inspires. Try these recipes, but feel free to experiment—then pour yourself a glass. Serve with an array of Spanish foods from our Recipe Finder.
Red-Wine Sangria Makes about 2 quartsIn a pitcher, combine 1 cup seedless red or black grapes, 1 each sliced and seeded lemon and orange, and 2 apples, red and green, cored and cut into 1/2-inch wedges. Sprinkle with 1 tablespoon superfine sugar, and stir to combine. Add 3 tablespoons each Grand Marnier and brandy, and 2 cinnamon sticks; let sit at least 1 hour. Stir in 1 750-ml bottle chilled dry red wine and 1 cup orange juice. Add more sugar, if desired. Discard cinnamon sticks; serve chilled.
Prosecco Sangria Makes about 2 quartsIn a pitcher, combine 1 peach, 1 nectarine, and 3 apricots, all pitted and cut into wedges. Stir in 5 ounces peach brandy; let sit at least 1 hour. Stir in 1 750-ml bottle chilled Prosecco (Italian sparkling wine) and 1 cup peach nectar. Add superfine sugar, if desired. Serve chilled.You’ll find more recipes for delicious sangrias in the August issue of “Martha Stewart Living.”

Orchid decoration for martini glasses

Use small wooden toothpicks, insert them into the center of an orchid or any small flower. Leave a little stem on the flower so the toothpick and stem form a v-shape. Place on the rim of a martini, wine or margarita glass. I used orchids because I LOVE them, and because they are edible.

Pepper Rubbed Pork with black and chipotle pepper and Wilted Spinach and Arugula Salad with Drunken Mushrooms

The pork roast I rubbed with dried Chipotle pepper and black pepper and salt. I let it marinade for a while with the rub. The salad is sauteed garlic, red onion and wild mushrooms with olive oil. I cooked down the mixture with 1/4 cup dark rum or you could use brandy or wine, until the alcohol has cooked off. Then toss the mushroom mixture with a little more oil and a couple of tablespoons of balsamic vineager. Serve on a bed of baby spinach and arugula (I also used a pre-washed salad mix in a bag that also included shredded carrots).

Sweet Corn and Chile Soup with Creme Fraiche

For this soup I used frozen sweet corn. I sauteed a small onion and two cans of diced green chiles. To this I added a little cumin, cayenne peper, salt and pepper and cilantro. Then I added the frozen corn (about 3-4 cups). I cooked this with about 2 cups of veggie or chicken broth. Then I strained in squishing it through a mesh strainer. I returned the mixture to the pot and added enough stock for a thick soup consistency. I let the soup cool and served it in cordial glasses with chives and creme fraiche.

Sour Cherry Martinis

These are so good and so easy!
In a cocktail shaker combine 1oz. sour cherry juice, 1.5 oz. vodka, .5 oz. Triple sec or Cointreau, and ice. If you like a sweeter drink add a dash of super fine sugar or rub a lemon on the edge of the glass and dip the rim in sugar. Shake very well until the shaker gets icey on the outside. Strain and enjoy!

Kitchen Garden

You can find great deals at the Home Depot or other garden stores at the end of the season. I purchased these Geraniums and non-blooming plants for between $1-$4 each. I just re-potted them, gave them a good drink and some plant food and they are thriving and have lasted all winter. The pots are inexpensive too!

Scrambled tostada with baked whole wheat shell and refried black beans

I made the tostadas by baking whole wheat tortillas in the oven I lightly sprayed them (350 or 375) with cooking spray and sprinkled with a little salt and if you like chili powder or cumin. Then I served them topped with refried black beans (canned and warmed up on the stove or in the microwave) and scrambled eggs. I topped the tostadas with fresh cilantro and a lime wedge.

Frozen Grapes with Berry Sorbet

Wash the grapes and then place in a plastic bag in the freezer for at least an hour. I made the sorbet scoops with a melon baller.

Peach and Avacado Salad with Egg White Scrambled Tostada with baked whole wheat shell

The salad is a mixture of diced up fresh peaches or nectarines, avacado, green onion and cilantro with fresh lime juice and a little salt. The Tostada is the same as the other one I list but with scrambled egg whites. This version is low in carbs because I use whole wheat tortillas.