What are you cooking for Memorial Day?

I have a father-son dinner tomorrow night, so today is our BBQ.

I just fired up the smoker to do a couple slabs of ribs, baked beans, deviled eggs, corn bread and balsamic vinegar potato salad.

What are you making? What are you drinking with it?

I'm making sushi with a friend. Does that sound unpatriotic?

rwj

I'm making sushi with a friend. Does that sound unpatriotic?

rwj

Yes. Why don't you put it on the grill and start a new trend.

Hot dogs burgers and Italian sausage on the grill accompanied with potato salad and cole slaw and chili.

I'm making sushi with a friend. Does that sound unpatriotic?

rwj

Yes. Why don't you put it on the grill and start a new trend.

Now you have got me thinking; never a good idea.

rwj

I'm making Jenise's meatloaf. My main motive behind making it for tonight is that it provides future yummy meals--including lunch for my crew tomorrow.

[David M. Bueker]

Burgers

I successfully declined all invitations. I'll be spending the rest of the day working in the studio. Probably making pizza tonight, 'cause wow, it's been since Friday!

Pizza sounds good. Mail me some?

Pizza sounds good. Mail me some?

Nah, your pizza is probably better.

Ribeyes and a half-bottle of brand spankin' new Zinfandel from my first try at home winemaking. Bottled about an hour ago.

[Robin Garr]

Bottled about an hour ago.

It was a very good year! Er, hour ...

Ribeyes and a half-bottle of brand spankin' new Zinfandel from my first try at home winemaking. Bottled about an hour ago.

Ahhh, yes. The 1K Zin Vintage 12:40.

rwj

NY Strips on the grill, baked potatoes, brocollini, sauteed mushrooms, green salad. And of course a nice Cabernet. Haven't decided which one yet.

Burgers, dogs, baked beans & potato salad (and probably beer).

[quote="Greg Hollis"]I have a father-son dinner tomorrow night, so today is our BBQ.

I just fired up the smoker to do a couple slabs of ribs, baked beans, deviled eggs, corn bread and balsamic vinegar potato salad.quote]

I just had my very first potato salad with Balsamic over the weekend. The used red bliss potatoes, green onion, crisp bacon, parasly and s& p . It was very good. How is yours made?

The used red bliss potatoes, green onion, crisp bacon, parasly and s& p .

Where on Earth did you buy used red bliss potatoes!?

rwj

It's just my nine-year-old and me tonight. Last night, we had penne with a sauce made from porcinis, tomato, red bell pepper, button mushrooms, and a little chorizo. Tonight, I took the leftover pasta, dumped it into a baking dish, covered it with a parmigiano-enhanced bechamel, and baked it for a short while. Not traditional Memorial Day fare, but I'm getting over a week-old viral thing and it really hit the spot.

Saturday at the farmers market I picked up a shoulder clod roast from our sustainable beef purveyor. I roasted it to perfection Sunday night and served it wilh pan fried fingerling potatoes finished with foie gras drippings and also asparagus finished with Olio Novello. We drank 96 Chave Hermitage, a wine that benefits from a couple hours aeration and is still 4-5 years from peak.

...I just had my very first potato salad with Balsamic over the weekend. The used red bliss potatoes, green onion, crisp bacon, parasly and s& p . It was very good. How is yours made?

Not balsamic, but pretty traditional:
Potato Salad

5 lbs. potatoes, white or red, cut up into approx. 3/4 inch cubes and cooked
(I prefer steaming in a basket)
6 hard boiled eggs
(keep 1-2 center slice from each egg for garnish – chop remaining)
1 cup finely chopped celery
(use leaves also if available)
1/2 cup finely chopped sweet onion
(red if using white potatoes, white if using red potatoes)
1 green pepper
(cut 4 thin center rings for garnish – chop remaining)
1 cup sour cream
1 cup mayonnaise
1 tablespoon dry mustard powder
Salt and pepper to taste
Paprika

Mix sour cream, mayonnaise, salt, pepper and dry mustard powder in large bowl. Stir in chopped eggs, celery, onion and chopped green pepper. Add cooled potatoes and stir to mix thoroughly. Garnish top with egg slices and green pepper slices. Sprinkle with paprika. Cover and refrigerate before serving.

Saturday at the farmers market I picked up a shoulder clod roast from our sustainable beef purveyor. I roasted it to perfection Sunday night and served it wilh pan fried fingerling potatoes finished with foie gras drippings and also asparagus finished with Olio Novello. We drank 96 Chave Hermitage, a wine that benefits from a couple hours aeration and is still 4-5 years from peak.

Is that the guy from Paso Robles? I've not yet tried his beef, but I'm intrigued. Is he there every week, or just every other week?
Grass fed, right?

Our plans were to grill some nice chuck burgers, but we got unexpected company.
So instead it was smoked provolone, cambazola, and some crackers. Then skewers of onion, shrimp and already baked potato on the Weber.
A bottle of De Sousa Brut Champagne, followed by Julien Fouet Cremant de Loire was the beverage selection.

I guess we'll make the burgers tonight.

Saturday at the farmers market I picked up a shoulder clod roast from our sustainable beef purveyor. I roasted it to perfection Sunday night and served it wilh pan fried fingerling potatoes finished with foie gras drippings and also asparagus finished with Olio Novello. We drank 96 Chave Hermitage, a wine that benefits from a couple hours aeration and is still 4-5 years from peak.

Bernard, I have never made a beef shoulder, but have made lots of pork shoulder. What is it like? I see that you roasted vs. braised it. Do you make it rare/medium rare, slice thin? Sorry, just curious about this cut...
And, oh my, what could be better than fingerling pototoes finished withe foie gras drippings? Decadent.

I just had my very first potato salad with Balsamic over the weekend. The used red bliss potatoes, green onion, crisp bacon, parasly and s& p . It was very good. How is yours made?

This made me think of the potato salad I made the other night to go with our lobster rolls. I used red bliss potatoes, fresh green beans (blanched), green onions, chopped egg and fresh parsley, tossed with a vinaigrette made from seasoned rice wine vinegar, dijon mustard, EVOO, lemon zest, s & p. Served at room temp, it was REALLY good. Wished I had made a huge bowl of it, but only made two servings. Yours sounds good too!