Category Archives: SALAD RECIPES

TUNA MACARONI SALAD

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For the past few days I have had this burning desire for tuna macaroni salad. (I haven’t even thought about macaroni salad for decades, but for some reason, this salad from my childhood has been haunting me.) Maybe it’s because the temperature has been hovering on the hot side and cold salads are a great answer to what to fix for dinner. Whatever the reason, the other evening I simply had to break down and cater to my taste buds and take a trip down memory lane.

Now for those of you who know me well, you know that my mother was not generally considered a good cook. (That’s being extremely kind.) But there were a few dishes she’d make that were really quite tasty. And tuna macaroni salad was one of them. Of course her recipe was a little more bare bones than my new version, but none-the-less, I loved it when I was a kid.

Now that my palate is a bit more experienced, I decided to upgrade my mom’s recipe (macaroni, tuna, celery, and mayonnaise) to include a few additional ingredients. I felt these ingredients were necessary to bring Tuna Macaroni Salad into the 21st century.

And I know what you are thinking. Patti should be posting sophisticated nouveau recipes rather than trying to resurrect some old dish that wasn’t that memorable to begin with! Well, that may to true, but both Mr. C. and I loved this new reincarnation of an old standby.

So some hot evening when you are tired and not feeling like being terribly creative, give this salad a try. It is simply a perfect dish for a hot summer evening. Plus it is stinkin’ easy to prepare, inexpensive, and family friendly.

  • 2 T. dill pickle relish
  • 1 c. mayonnaise (I use Best Foods Light Mayonnaise)
  • 1 T. Dijon mustard
  • ¼ tsp. seasoned salt
  • freshly ground black pepper
  • 2/3 c. finely chopped celery
  • ¼ c. minced onion
  • ½ c. chopped pimento stuffed green olives
  • ½ c. tiny cubes of sharp cheddar cheese
  • 2 cans (7-oz. each) water-packed albacore tuna, drained and flaked
  • 2 c. small pasta shells, cooked al dente*, placed in colander, rinsed with cold water and allowed to drain
  • chopped tomato, garnish, opt.
  • shredded lettuce, garnish, opt.

In a medium sized bowl whisk together the relish, mayonnaise, mustard, salt, and pepper. Gently stir in the celery, onion, olives, cheese, tuna, and cooked pasta. Refrigerate for at least 30 minutes before serving. (That gives you time for a nice cold before dinner drinky poo.) Serve salad garnished with tomato and lettuce.

*most important that the pasta be cooked al dente “to the tooth” – neither crunchy or too soft

 

JAPANESE CUCUMBER SALAD (SUNOMONO)

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OK, I know. There are recipes for Sunomono that are much more complex, but this is still the best version of this simple Japanese salad/appetizer that I ever tasted.

I learned how to make Sunomono when I worked at the International branch of Seattle-First National Bank. Remember Seafirst? Now there was a bank!  (Sorry, woolgathering again.) So to continue, it was during those years working at International branch staffed by employees from several ethnic groups that I learned to prepare some of my favorite dishes. But none was as easy to build as this perfect summer side. And if you are like me, the thought of spending a lot of time preparing a salad (or any dish for that matter) on a hot summer evening is just not very appealing.

So do yourself and your family a favor. In the near future, spend a good 7 minutes or so making one of my all time favorite salads. And if you really want to know how well we like this dish, suffice it to say that the two of us can (and usually do) polish off an entire recipe’s worth of this salad at a single sitting. (Last evening was no exception.)

And for those of you with children; don’t think twice about preparing this salad for your family. My kids loved it, and believe me they could be just as picky as the next bunch of heathens. (And of course I use the term “heathens” to describe my children in only the most loving way!)

せていただき (Itadakimasu)

  • 2 T. white distilled vinegar (that’s right, the old fashioned kind)
  • 2 T. sugar
  • pinch kosher salt
  • 1 English cucumber, partially peeled and very thinly sliced

Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and remove from heat. Allow to cool to room temperature. When ready to serve, pour the cooled dressing over the cucumber making sure each slice is coated with the sauce. Serve immediately.

 

CHICKEN AND WILD RICE SALAD

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I recently served this salad as part of a cold soup and three salad luncheon for a JazzVox audience. It was the hit of the meal. Well, this salad and the Mixed Berry Trifle. (Recipe for the trifle to follow within the next few days.)

Everyone loved the nutty flavor of the wild rice, but the best part for me was the fact that I knew I was serving my guests a very healthy salad without their knowledge. (It’s fun once in a while to slip one over on my friends.) But in all honesty, who would find fault with me for such a deception when the “deception” tasted so good and was so good for them?  According to the care2 website, wild rice has several very impressive health benefits:

  • Wild rice is gluten free
  • It does not contain sodium
  • It contains twice as much protein as brown rice
  • Wild rice is actually a grass and the grains are not polished or refined and can be eaten by diabetics in moderation
  • It is very rich in antioxidants – containing 30 times more than white rice
  • Because of its high fiber content, wild rice keeps your digestion smooth and helps lower cholesterol
  • Wild rice is a good source of essential minerals such as phosphorus, zinc and folate, which give you energy and nurture your bones
  • It contains vitamins A, C and E which are essential for overall health and immunity
  • A serving of wild rice is lower in calories than other rice varieties

And as you can read from the ingredients list, wild rice isn’t the only healthy ingredient in this salad. Pecans contain unsaturated fats that contribute to heart health. Avocados also contain healthy fats and loads of nutrients. Throw in some white meat chicken, 3 types of veggies, and some garlic for good measure, and even though the salad contains a small amount of vegetable oil and a kiss of sugar, the health-o-meter remains at the top of the green zone when you consider the recipe as a whole.

So I guess all things considered, a salad that tastes wonderful and contains healthy ingredients is by definition a winner. And this winning recipe comes to me from my dear friend Sandy. The recipe actually appeared in my second cookbook, but after all the praise it received at our last concert, I just had to share it with my internet readers too.

So do not hesitate to prepare this salad in the near future. It is the perfect dish to serve on a warm summer evening along with a rustic loaf and a nice crisp Sauvignon Blanc or Viognier. And Sandy, as always – you are the greatest. Thanks again for this lovely recipe.

  • 2¼ c. chicken broth
  • 1 tsp. kosher salt, divided
  • freshly ground black pepper
  • 1 c. wild rice, rinsed in cold water
  • 2 cloves garlic, finely minced
  • ¼ tsp. sugar
  • 1 T. Dijon mustard
  • ¼ c. rice vinegar
  • 1/3 c. vegetable oil
  • 1 boneless, skinless chicken breast, cooked and cut into bite sized pieces
  • 3 green onions, thinly sliced (both white and green parts)
  • ½ red bell pepper, diced
  • 12 sugar peas, cut in 3rds
  • 2 ripe avocados, diced
  • 1 c. toasted pecans
  • juice of 1 lemon, divided

Bring chicken broth, ½ tsp. salt, and a couple grinds of pepper to a boil. Add the rice, stir, and return broth to a boil. Reduce heat to simmer and cover. Cook for about 30-40 minutes or until the liquid is absorbed and the rice is tender. Remove from heat, uncover, fluff with fork, and toss with half of the lemon juice. Set aside to cool. (If you have extra liquid, drain the rice before adding the lemon juice.)

Meanwhile whisk the garlic, sugar, remaining ½ teaspoon salt, pepper, mustard, vinegar, and oil together; set aside. This is the dressing for the salad.

When the rice is cool, gently add the cubed chicken, green onions, red pepper, and snap peas. Stir in the dressing, adjust seasoning (it may need more salt), cover, and refrigerate for at least two hours to blend flavors. Just before serving, gently stir in the avocado, pecans, and remaining lemon juice.

 

PANZANELLA SALAD (TUSCAN BREAD SALAD)

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Over the years I’ve tasted several Panzanella salads. Some featured pine nuts, some didn’t taste like any anchovy paste was used, some used green olives rather than kalamata olives, while others contained Mozzarella cheese. But the one thing they all had in common was toasted bread, fresh tomatoes, and assorted garden veggies.

And when it comes right down to it, there isn’t one that I wouldn’t enjoy eating again. I mean really, how can any salad containing toasted bread, olive oil, olives, capers, and fresh vegetables not be delightful? And the most appealing aspect of this salad, beside the taste of course; the contents can vary depending on whatever veggies, olives, etc. you happen to have on hand.  This is Italian peasant food folks. Panzanella is not a rigid recipe that must be followed to the tee. It’s more like a rough guideline that can be different each time it’s prepared.

Panzanella evolved into the most commonly eaten summertime dish in Tuscany because every Tuscan housewife from the inventors in the 16th century through Tuscan cooks today have stale bread on hand at one time or another. And, like cooks everywhere, veggies that need to be eaten now! And olive oil, olives, capers, and good red wine vinegar in the pantry. Hence Panzanella seems to have almost invented itself. And thank heavens for that! There is probably no better dish to fix for family and friends on a hot summer evening. The dressing has such bold flavors that even bland flavored toasted bread comes alive when dressed with the tangy olive oil and vinegar emulsion. Add the crispness of the peppers, the saltiness of the kalamata olives, the bite from the red onion, the subtle peppery flavor from fresh basil, and you have a salad literally bursting with flavor. And nary a morsel of meat to be found!

So next time you need a salad that can be served as either a side or as a main dish, give Panzanella a try. And if you don’t happen to have both red and yellow peppers on hand, no big deal. Use what you have. Have tomatoes coming out of your ears? Add more than suggested below. Be creative. Remember, it’s a rustic salad and not meant to be exactly the same each time it’s served. Enjoy!

  • 2 T. capers, drained and roughly chopped
  • 2 garlic cloves, finely minced
  • 1 tsp. anchovy paste
  • ½ tsp. Dijon mustard
  • freshly ground black pepper
  • ½ tsp. kosher salt
  • ¼ c. vegetable stock
  • ¼ c. red wine vinegar
  • ½ c. extra virgin olive oil
  • 2 large, ripe tomatoes seeded and diced
  • 1 English cucumber partially peeled, seeded, and diced
  • ½ red onion, cut in half and thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 6 c. rustic bread cubes, toasted
  • 1/3 c. halved pitted kalamata olives
  • 1/3-1/2 c. fresh basil chiffonade

Whisk together the capers, garlic, anchovy paste, mustard, pepper, salt, stock, vinegar, and olive oil. Set aside. In a large bowl combine the tomatoes, cucumber, onion, peppers, bread cubes, olives, and basil. Pour the dressing over all and toss until well combined. Serve immediately.

 

ASIAN SLAW

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This recipe is a spinoff from one of my favorite chicken salad recipes – Chinese Chicken Salad.

I was first introduced to Chinese Chicken Salad when I worked at the International Branch of Seattle First National Bank (long ago devoured by Bank of America) during the 70s. In those days break/lunch rooms at most of the SFNB branches were fully functioning kitchens complete with full scale stoves, refrigerators, microwaves, dishwashers, and everything you needed to prepare a simple meal. And my branch was no exception. It was wonderful. We could actually cook a lunch for ourselves, which I very often did.

And among our 18 or so employees, we had several very gifted Asian cooks. And because of our location (5th and Jackson in Seattle’s International district), we had our choice of a number of large and small grocery stores (including Uwajimaya) within a block or two of the branch. So it was not uncommon to take off at the beginning of our lunch break, buy whatever ingredients appealed, and still have time to prepare a delicious lunch. Then every once in a while, one of our Asian ladies would take up a collection and fix something delightful, like Chinese Chicken Salad, for everyone to enjoy. Those were some of the best meals I ever experienced, and a wonderful way for me to expand my knowledge of food preparation. And oh the smells that wafted out into the lobby. I’m sure there were times when our customers thought they had mistakenly wondered into a restaurant rather than a money changing establishment. But no one ever complained, so we continued until it was deemed unprofessional for our lobby to smell like the alley behind a first class Chinese restaurant! (Sometimes upper management just has no sense of humor!)

No wonder older people, like myself, talk about the “good old days”. Coffee at our desks all day long, cigarettes at our desks (if we so chose) and after closing at 6:00 on Friday nights – time to celebrate the end of another work week with food and drink. One of the officers would pop out for beer, wine, and snacks. Our branch manager would unlock his liquor cabinet, and everyone would have a drink and hang around until all the tellers balanced, the general ledger/branch was in balance and the vault was closed. Good times my friends. Really good times!

And along with the freedom we experienced to run our own branch in the 70s, before customers were given the more pretentious moniker of “client”, we employees (now commonly referred to as “associates”) actually understood the business of banking.  In fact, many of us knew how to run the branch, from balancing the general ledger to making loans, both the decision making part and the preparation of the associated legal documents.  But the best part of being a banker in the 70s; we had the authority to make decisions that affected our customers. We didn’t have to send them anywhere else for problem resolution or to obtain a loan.  We were the resolution and loan departments! And no one questioned us if we forgave an overdraft fee, or excused a late fee, or took the time to counsel a young person on how and what to do to qualify for an auto loan. It was in our job description to provide excellent customer service. And although I enjoyed my entire 32 years with the bank, those years at International Branch were the most enjoyable of my entire banking career. Plus I learned many valuable cooking techniques and how to prepare several of my all time favorite dishes. Work just doesn’t get any better than that! Thank you Bill, Karl, Mary, May, Bernie, the 2 Katys, Cindy, Adah, Mela, Adelle, Florence, and my good friend Dodie for all the wonderful memories I hold so dear from the years we spent together.

And to my readers, I hope you enjoy this recipe. BTW, all you have to do to make this recipe into Chinese Chicken Salad – you guessed it – add some lightly sauteed cubed chicken breast meat.  Ta-da…….

  • ¼ c. vegetable oil
  • 2 T. sesame oil
  • 4 tsp. white vinegar (the regular old fashioned distilled kind)
  • 1 tsp. fresh lemon juice (the kind that comes from real fruit)
  • 1 tsp. sugar
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 head iceberg lettuce, finely sliced
  • 1 small head Napa cabbage, finely sliced
  • ¾ c. finely shredded carrots
  • 4 green onions, cut in very thin diagonal slices
  • 1-2 T. finely minced ginger root (depends on how much you like ginger root)
  • 1/3 c. lightly toasted slivered almonds
  • 1/3 c. lightly toasted sesame seeds

Whisk together the oils, vinegar, lemon juice, sugar, salt, and pepper. Toss the lettuce, cabbage, carrots, green onions, and ginger root together. Just before serving add the almonds, sesame seeds, and enough salad dressing to lightly coat the veggies. Serve immediately.

 

MEXICAN COLESLAW WITH CILANTO LIME VINAIGRETTE

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I make slaw a lot. I love the crunch, taste, and especially the affordability of the ingredients. Now I am not a penny pincher, but I’m also not a spend thrift. But like everyone else, I like to get the most bang for my buck! And cabbage is one way to stretch the old dollar. And it’s good for us besides!

According to the Fitday blog site, and I paraphrase, “when eaten raw, cabbage delivers plenty of nutrients into the body. It is high in vitamin C and E. Other vitamins in cabbage include A, B1, B2, B6, K and folic acid. Mineral content includes calcium, sulfur, iron, magnesium, phosphorous and potassium. It also contains trace amounts of iron, copper, manganese, selenium and zinc. Cabbage also contains antioxidants and fiber.”

Another thing I like about slaw is that not only can the cabbage be shredded or sliced ahead of time, so can most of the other veggies. And for entertaining there is just nothing better to serve. First of all, many people do not routinely eat coleslaw, so a good (emphasis on good) coleslaw is a treat for your guests. And if you are the only one preparing and serving a large group of people, as I do regularly, not having to clean salad greens, chop delicate veggies, and dress a salad at the last moment is another excellent reason to choose a slaw.

But truly, the best reason to serve coleslaw is the flavor. If the simple veggies in a slaw are dressed with a yummy dressing, what’s not to like? Let’s get realistic here. Isn’t any salad mostly about the dressing anyway? (Well that, and maybe certain additives like bacon, cheese, croutons, nuts, dried cranberries, etc.) But here’s a news flash. There is often less dressing or dressing containing fat filled ingredients on coleslaw than on a typical lettuce based salad. Let’s use a hypothetical person like myself to illustrate my point.

When I go out to eat, I almost always order a salad with blue cheese dressing. And I’m not really happy unless there’s plenty of dressing on my salad. However, if I order fish and chips and it comes with coleslaw, the coleslaw is usually scantily clad. (Yes I know, the fried fish and French fries greatly make up for the lack of calories and fat in blue cheese dressing, but I’m simply making a point about coleslaw here folks, so cut me some slack!)

So next time you want to prepare a healthy salad to go along with a Mexican meal, or any meal for that matter, give this recipe a try. And don’t be afraid of the jalapeno. Yes it adds some heat, but not too much heat. If it still worries you, don’t use as much jalapeno, or leave it out all together. Now if you will excuse me, I’m going into my kitchen to prepare a jalapeno popper dip. (All this talk about jalapenos has my mouth watering!) If the recipe works, I’ll share it with you in the next few days. If not, it’s back to the drawing board, or in my case, the cutting board for me!

Dressing: 

  • ¼ c. fresh lime juice, or more to taste
  • 2 T. apple cider vinegar
  • ½ c. extra virgin olive oil
  • 1 c. loosely packed fresh cilantro, finely chopped
  • 2 cloves garlic, finely minced
  • 1 tsp. dried oregano (preferably Mexican oregano)
  • 1 tsp. kosher salt, or more to taste
  • freshly ground black pepper

Whisk together all the ingredients. Set aside. Or refrigerate until ready to use.

Slaw: 

  • 1 lg. head of green cabbage, finely shredded or sliced
  • 1 bunch radishes, trimmed and finely sliced
  • 2 medium sized carrots, peeled, cut in half lengthwise and thinly sliced into half moons
  • 1 stalk celery, cut in half lengthwise and thinly sliced into half moons
  • 2 medium sized jalapeno chilies, seeded, de-veined, and minced (or more to taste)
  • 1 small red or yellow onion, cut in half and very thinly sliced
  • 1 c. loosely packed fresh cilantro, finely chopped

Place the cabbage in a large bowl along with the radishes, carrots, celery, jalapeno, onion, cilantro, and most of the salad dressing. (Be sure to whisk the dressing or shake the container before using.) Toss, taste, and adjust seasoning. Add additional dressing as required. Serve the slaw with any of your favorite Mexican dishes. Try it along with my Tamale Pie or Cheese Enchiladas with Red Chili Sauce for a wonderful Mexican food dinner.

Note: If you have any leftover salad, cover with plastic wrap and store in the refrigerator. Will be great the second day too.

 

CREAMY CAESAR SALAD DRESSING

 

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There are as many recipes for Caesar dressing as there are recipes for brownies. All seem to be pretty good, but some are worth writing about. And the other night I prepared a Caesar salad dressing worthy of its’ own blog posting. Plus it was ever so easy to prepare.

But before I go any further, I would like to tell you about one of my favorite kitchen tools. I first witnessed what this amazing ¾ quart food processor could do at the home of our dear friends Paul and Angela. Paul used it to whip up some kind of sauce and then proceeded to tell me that I simply had to get one for myself. (I already owned one of those cheap mini food processors that were all the rage about 15 years ago, but along with sounding like a 747 warming up, it didn’t work worth a damn!) So the thought of buying another mini food processor, especially one that cost over a hundred dollars just didn’t appeal to me at all. But because Paul told me I had to have one, I went out the very next week and purchased one for myself. (Always must listen when someone as qualified as Paul gives me culinary advice!)

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Well I have never regretted for one single minute the cost of my Waring Commercial Pro Prep Chopper-Grinder by Cuisinart. It’s small, easy to handle and works ever so efficiently. And my ear drums don’t take a “beating” each time I use it. (Only the ingredients I put in the prep bowl take a beating, and a pretty fair one at that!) Also it’s easy to clean. (I really like that part.) And for someone like myself who lives for good salad dressing and savory sauces, there is simply no better helper on the market. And yes, I do have a big food processor. But mixing a small salad dressing in a large food processor is like using a bath tub to wash 2 potatoes. Just way over-kill.

So do yourself a favor. If you are the kind of person who always uses minced fresh garlic, fresh herbs, fresh ginger, etc. in your recipes and for whom salad dressings and sauces are part of the very core of your being, get thee on to the internet and purchase one of these fabulous beasties. Better yet, let your honey buy you one for Valentine’s Day. But be forewarned. Internet is probably the best way to find one of these food processors. They simply aren’t sold in most small appliance stores because they are more of a specialty item and most often used in commercial kitchens. So in other words, they can’t be purchased at 11:00pm on February 13th! But not to worry, I’ve given you plenty of time to provide your loved one with the necessary information to order one of these amazing kitchen tools long before Valentines’ day. I promise you will not be disappointed, unless of course you are one of those people who think receiving a kitchen tool for Valentines’ Day is barbarian. Then of course, you wouldn’t have mentioned it in the first place. Duh Patti! But for those of you who do appreciate practical gifts, this is a sure fire winner. As is this salad dressing recipe, I might add.

  • 1 T. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 small garlic clove, chopped
  • 1/2 tsp. anchovy paste, or to taste
  • 1/4 tsp. Worcestershire sauce
  • 1 T. fresh squeezed lemon juice
  • 1/4 tsp. kosher salt
  • freshly ground black pepper
  • scant 1/2 c. vegetable oil
  • 1/4 c. grated Parmesan cheese

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Place mayonnaise, mustard, chopped garlic, anchovy paste, Worcestershire sauce, lemon juice, salt, and pepper in the bowl of an electric food processor. Process until smooth and well blended. While the food processor is still on, very slowly pour in the vegetable oil. Blend until thick and creamy. Add Parmesan cheese and pulse 5 or 6 times. Makes enough for about 4 servings of salad.

Caesar Salad: Combine the dressing with really cold chopped romaine lettuce, additional grated Parmesan cheese, and homemade Garlic Croutons. Serve immediately.

Garlic Croutons: Chop up some small bite sized pieces of a chewy, artisan baguette. Place in a frying pan with butter or olive oil (or a combination) and sauté over low heat until each crouton is crunchy. Add more butter or oil as needed. When desired crunchiness is attained, sprinkle with granulated garlic. Allow to cool completely before placing in an airtight container.

WALDORF SALAD WITH DRIED CRANBERRIES AND ORANGE ZEST

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This is one of the easiest salads to prepare. I came up with this recipe one day when I needed a crunchy salad to serve with a holiday meal. I am not a regular Waldorf salad fan, but I wanted a salad along the same lines. So thinking apples and tying in the whole holiday flavor thing together I remembered how much I loved cranberries and oranges together. Throw in some celery and walnuts, and Bob’s your uncle! But then, what to do for a dressing? For this salad, anything with a mayonnaise base just didn’t seem like it would work. I wanted a dressing that was creamy and sweet, but not too sweet. I had a small amount of marshmallow cream left in the fridge so I thought that might be an interesting ingredient for a dressing. Then I thought about vanilla pudding. So I made a small box of vanilla pudding and combined some of the cold pudding with the marshmallow crème. I was happily surprised when the combination produced an absolutely delicious and very creamy salad dressing not only great for this recipe, but for other types of fruit salads. And Mr. C, always the good sport, was very happy to eat the rest of the pudding over the course of the next couple of days. What a guy!

So any time you need an easy fruit salad that everyone from your youngest to your oldest family member or guest will enjoy, give this recipe a try. And doubling or tripling this salad could not be easier.

  • 3.5-oz. prepared vanilla pudding cup or 1/2 c. vanilla pudding
  • 3 T. marshmallow crème
  • 1 tsp. finely grated orange peel or chopped orange zest
  • ¼ c. dried cranberries
  • 3 chopped unpeeled granny Smith apples
  • 1 stalk celery, finely chopped
  • 1/3 c. chopped walnuts

Whisk the vanilla pudding, marshmallow crème, and orange rind/zest together in a medium sized bowl. Add the dried cranberries, apples, celery, and walnuts. Refrigerate until ready to serve.

 

EASY FRIDAY NIGHT FISH FRY!

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To me, there is just nothing better for dinner on a fall or winter Friday night than fish and chips. But I don’t always want to go out for fish, and really, I would prefer not to be tempted by the “chips” that are always a part of the package. So that leaves me with making my own “fish and chips”.

We also love to have dinner companions on Friday nights, so this is my win/win way to entertain and have my favorite Friday night meal. The amounts shown are perfect for 4 normal people.

Even though I am retired, I still like to do a lot of the prep work ahead of time. So the following recipes are designed to take Friday night time constraints and exhaustion levels into consideration.

Although the fish preparation steps need to be done Friday night, the tartar sauce can and actually should be prepared the night before. Also, the dressing for the coleslaw is better if it has time to let its ingredients mingle for awhile. And the cabbage and other veggies can be cut or grated the night before and refrigerated until needed.

So that just leaves the potatoes to get in the oven before you start working on the coleslaw and fish.  And both the coleslaw (mix the dressing into the veggies) and the fish preparation could not be easier.

A little hint: A nice before dinner drink helps a great deal towards making this process run smoother. Even if you don’t drink adult beverages, a simple tonic with a slice of lime makes you feel like the party has already begun.

And because it’s Friday night, and both you and your guests are probably one step from zombie level, forget making any fancy appetizers. Put out a small bowl of olives or nuts, and a couple kinds of raw veggies, and call it good. It’s Friday night people. Time to relax so that you have the strength for all those weekend chores!!

CRISPY FRIED FISH

  • 1/3 c. all-purpose flour
  • 2 tsp. seasoned salt
  • 1 egg
  • 1/4 c. dark beer or water
  • 1 c. panko or more as needed
  • oil for frying
  • 1 1/2 – 2 lb. fish fillets (we love cod, halibut, and tilapia)
  •  lemon wedges, opt.

In a shallow dish, combine the flour and seasoned salt. In medium bowl, whisk
together the egg and beer. Place panko in a large re-sealable food-storage
plastic bag. In an electric skillet or deep fryer, heat about an inch of oil to 350 degrees. Coat both sides of the fish with flour mixture. Then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in the plastic bag with panko; seal bag and shake to coat completely. Fry fish in batches in hot oil for about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

IVAR’S FAMOUS TARTAR SAUCE

  • 2 T. chopped yellow onion
  • 1 T. chopped green bell pepper
  • 1 ½ tsp. plain old fashioned white vinegar
  •  ¾ tsp. sugar
  • ¼ tsp. kosher salt
  • 1 T. dill pickle relish
  • 1 c. mayonnaise

Combine the onions, bell pepper, vinegar, sugar, and salt in a food processor; process for 10 seconds. Add the relish and mayonnaise and process for an additional 10 seconds. Serve chilled. Best made at least a day ahead.

CLASSIC COLESLAW

  • 2/3 c. mayonnaise
  • 1/4 c. minced onion
  • 3 T. minced dill pickle
  • 2 T. pickle brine
  • 2 T. old fashioned white vinegar
  • 2 tsp. prepared creamy horseradish
  • 1 T. sugar
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 4 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 large grated carrot
  • 1 celery stalk, sliced lengthwise, then cut into very thin slices on the bias

Whirl the mayonnaise through black pepper in a food processor. Prepare at least 1 day ahead, if possible. Combine with veggies about an hour before serving.

ACCORDIAN BAKED POTATOES (HASSELBACK) – from the Relish Section of The Seattle Times

  • 2 T. butter, melted
  • 1 garlic clove, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 4 medium sized Yukon Gold potatoes, peeled

Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.

GERMAN POTATO SALAD

Every September I love to make at least one dinner that celebrates the fall harvest. And as far as I’m concerned, there is just nothing better than a good old fashioned Oktoberfest menu. Who can resist homemade pretzels, Bratwurst cooked in beer and onions, braised cabbage or coleslaw and of course – German potato salad? Not me, that’s for darned sure! So knowing full well that I am not that different from everyone else, I thought you might enjoy my take on these Oktoberfest classics.

So, I am going to keep my comments to a minimum and post some wonderful recipes for you before the “Oktoberfest” season is over. (Imagine that. Patti keeping her comments short. And they said it couldn’t happen! Hah!)

½ lb. thick-cut bacon, finely diced (I use Fletcher’s Pepper Bacon)

1 c. finely diced white or yellow onion

1/3 c. white vinegar (regular old-fashioned vinegar)

¼ c. granulated sugar

1 T. Dijon mustard

½ tsp. dill weed

¾ tsp. kosher salt

freshly ground black pepper

2 lbs. cooked Yukon gold potatoes*

paprika, garnish

Fry the bacon in a large skillet over medium heat. Once crisp, use a slotted spoon to remove it to a large mixing bowl. Add onion to the remaining bacon fat in pan, and slowly cook until translucent and just beginning to brown. Whisk in the vinegar, granulated sugar, Dijon mustard, dill weed, salt, and pepper. Simmer until thick and bubbly, about 10 minutes.

Add the cooked potatoes to bowl with bacon. Pour the sauce over the potatoes and gently toss until potatoes are well coated.  Spoon into a serving dish and sprinkle with paprika. Serve warm.

To make ahead, spoon the coated potatoes into a lightly greased casserole or baking pan, sprinkle with paprika, and allow to cool before covering and placing in refrigerator. About 2 hours before you plan to serve, remove potatoes from the refrigerator. Place on a counter for about 90 minutes and then place in a pre-heated 350-degree oven for 30-60 minutes or until warmed through.

*How to cook perfect potatoes for your salad:

Peel, rinse, and cut the potatoes into about ¾-inch pieces. Place the cut potatoes in a large pot. Cover with water (water level should come to about 1-inch above potatoes) and season the water with 1 tablespoon of kosher salt.

Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until potatoes are just tender all the way through, about 8-12 minutes. Test after 7 minutes. (Don’t over-cook the potatoes). A paring knife should slide in and out of a potato chunk fairly easily when the potatoes are done.

Drain the potatoes in a colander and let sit for about 10 minutes. Then transfer to the mixing bowl with the cooked bacon.