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Brisket, sweetcorn, and dill/garlic roasted taters digesting comfortably. Plenty of leftovers for tomorrow. Chilling while I wait for the coconut cream pie.
I thawed out a bunch of fish, so I made a fish curry with my tilapia, and baked teriyaki glazed salmon. I also tried a new potato salad, which I saw on "Down home with the Neely's." It was soooo good. Recipe here:
Ingredients
3 pounds red potatoes, scrubbed well and cubed
3/4 cup mayonnaise
1/2 cup Creole mustard (recommended: Zatarains)
2 tablespoons apple cider vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1 small Vidalia onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
Directions
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.
In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.
Once cool, add potatoes to a large bowl. Add chopped onions, celery, and garlic. Pour the dressing over the potatoes and mix well. Season with salt and pepper, if needed.
OK, so I have basil coming out of my ears, but no ripe tomatoes yet......anybody got any ideas for fresh basil recipes, beyond the usual pesto thing????
Yes, I make these all the time and they are great, basil burgers.
I take about 4lbs ground meat, 80/20 mix, season it good with salt, black pepper, garlic powder, and cayenne pepper.
I remove the basil leaves from about 10 to 15 large stalks, clean and chop them then add to the burger mix.
I use an ice cream scooper to make my burgers all the same size. Each burger is made using three scoops per burger.
Make the patties making sure not to smash the burgers to tight as this makes a dense and dry burger.
Light the coals and wait for a hot fire. I place my burgers in a burger rack grill so that they don't break when turning.
Grill on high heat about 3mints per side. I know it sounds like a lot of basil but the flavor is so good, believe me, they are to die for.
I also don't toss the hard stalks away. Before I place the burgers on the grill I lay the stalks over the hot coals as it gives off a great basil smoked smell to the burgers.
I will also toss a few stalks over hot coals when grilling salmon.
Plus I love to add a lot of fresh chopped basil to tomato sauce right before serving. Don't add it to early because most of the flavor will cook away. And I add basil to my meatballs plus italian seasoning.
And I love to make a basil, horseradish, and blue cheese sauce and serve it over grilled rib eye stakes. Rub the stakes with olive oil, salt, black pepper, and minced garlic then grill. Let rest a few minutes in foil then serve with the sauce over the top.
A good salad is basil and cucumbers with a little salt, black pepper, greek yogurt, and fresh dill.
I guess you can tell I love basil, I only have about 50 plants.
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