Tag Archives: celery

German Potato Salad

Lesser known fact, in Germany they serve potato salad one of two ways.  If you live in the northern part, it will have mayo (similar to here in America), but if you’re in the southern region it will not.  So in honor of my German heritage I’m preparing it MY favorite way..the southern!

Now we grew up with this side dish staple at, I’d say, every single family get together ever, of all time, of eternity…and it was then and now always a hit with us and the newbies to try it.  However, much to my mom, aunts, grandmas and great-grandmas dismay I steered away from the northernn variety due to my distaste for mayo.  Given I love bacon, cider vinegar and mustard, this authentic style fits the bill for me!

*This is fantastic for a warm day grill-out with the family, as it has no mayo and won’t spoil nearly as fast!

*You can add a 1/2-1 cup of mayonnaise if you just MUST have it that way 😉  It will still be just delicious and no need to  tweak anything else!  You’ll just be eating northern Germany style!

The Starting Lineup

  • 3lbs potatoes
  • 1/2 lb bacon
  • 3 stalks celery, diced
  • 1/2 red onion, diced
  • 1/2 cup apple cider vinegar
  • 1 Tbsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • Kosher salt & pepper, to taste
  • Green onion, sliced
  • Parsely, fresh, chopped  

In a large stockpot, add in the scrubbed potatoes (I like to quarter mine for faster cooking/no need to peel) and cover 1-inch over with water.  Add a liberal amount of salt and bring to a boil.  Once the water is boiling, cover and reduce the heat a bit and let sit for roughly 20 minutes, until just fork tender.  Drain and set aside to cool slightly.  Once cool enough to touch, the skins will easily come off and chop the potoes into bite size chunks.  *Personally, I like just a tad bit of the skins still.

Meanwhile, chop up the bacon and place in a pan, cook till crispy.  With a slotted spoon, transfer the bacon (when done to your likeness) to the bowl of warm potatoes.  You want all that glorious bacon grease to remain! 

 

While the bacon is cooking is when you can chop up the veggies. 

 

Transfer the sliced and diced up celery and red onion the the hot bacon grease and saute for 3-4 minutes.   


Once softened, add in the apple cider vinegar and dijon mustard and cook for 2-3 more minutes. 

Finally, whisk in the olive oil and season with the salt and pepper.  Pour this hot dressing directly over the warm potatoes and cooked bacon pieces.  Toss together careful not to smush the potatoes too much. 


Lastly, fold in the green onion, parsely and season again with a bit more kosher salt & ground pepper to taste.  (remember potatoes can benefit from salt).  Enjoy friends! 

   

Scratch Cornbread Sausage Stuffing

The great debate: Stuffing vs Dressing.  Yes, I know what the difference is between the two, stuffing goes INSIDE the bird, while dressing is cooked OUTSIDE the bird.  However, growing up in my household, no matter which way we cooked it, we called it stuffing.  So you’re just going to have to deal with the title 😉

The flavors in this holiday side dish are just fabulous!  There is a sweet heat in the cornbread and a savoriness with the sausage and classic thyme & sage spices!  Plus, my favorite thing, is how there is still texture to the dish…I loathe mushy, pasty stuffing.  This definitely isn’t one of them!

*Make how you please, but I like to prepare the cornbread and dry it out at LEAST a day before I finish it.  This is a busy enough time of year, help yourself out a little! 🙂

*Also, this is a southern style cornbread, meaning NO sugar.  If you prefer yours sweet like a true Yankee 😉 feel free to add in a Tbsp or two..but when made into a stuffing it really isn’t needed.  Personally.

The Starting Lineup
Jalapeno Cornbread

  • 2 cups cornmeal
  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt & sugar, each
  • 4 large eggs
  • 2 1/2 cups milk
  • 1/2 cup vegetable oil
  • 2 Tbsp honey
  • 1/2 cup corn kernals, roasted (fresh or frozen)
  • 2 Jalapenos, seeded & minced
  • 3 green onions, thinly sliced  

Cornbread Sausage Stuffing

  • 1 recipe of Jalapeno Cornbread, cubed & dried
  • 1 lb breakfast sausage, cooked & crumbled
  • 1 large onion, chopped fine
  • 3 celery, chopped fine
  • 1 pckg sliced mushrooms
  • 5 tsp butter
  • 4 large garlic cloves, minced
  • 1 tsp thyme
  • 1 tsp sage
  • 1 cup half-in-half
  • 3 1/2 cups chicken stock/broth (low sodium)
  • 4 large eggs
  • A pinch each (salt, pepper & cayenne pepper)  

Starting with the cornbread…

Preheat your oven to 375 degrees and grease a 9×13 baking dish.

In either a skillet or under the broiler, cook the corn till it starts to take on a little color (mere minutes).  Set aside. 

   In a bowl, whisk the milk, oil, honey and eggs till combined. 

 In a another large bowl, combine the cornmeal, flour, baking powder, and salt.  Next add the milk mixture into the dry mixture and whisk till smooth. 

     Finally fold in the corn, jalapeños and green onions into the mix and pour the batter into your greased baking dish. 


 
 Bake until golden brown and a toothpick comes out clean (about 60 minutes in my oven…everyone’s oven is different).  Cool in pan for 2-3 hours to set. 

 *Onced cooked and set, cut the cornbread with a serrated knife into 1″ cubes.  Preheat the oven to 250 degrees and place the cubed cornbread onto two baking sheets (spread out evenly) and put into oven.  Rotate the filled baking sheets every 20 mintutes or so until the cornbread has dried out (crouton like), at least an hour. 

   

Good morning (since you’re likely finishing this the next day)!!  We’ll start this preperation by cooking the sausage in a large skillet over medium heat.  Once browned and crumbled, set aside on a paper towel lined plate. 

In that same skillet, add in 2 Tbsps of the butter, the chopped celery, onion and mushrooms and cook down for about 3 minutes.  To that, add in the thyme, sage and minced garlic.  Cook for 30-60 seconds and then add the sausage back in along with the chicken stock and remove from heat, allowing to cool. 

   While the pan is cooling, whisk together the eggs, half-in-half, salt, pepper & cayenne till combined.  Then SLOWLY add in the chicken stock mix to the eggs while constantly whisking.  *If that stock is still too hot and you combine it with the eggs too fast, you’ll basically end up with scrambled eggs.  No good.  So please do it slowly while constantly whisking.  Temper the eggs. 🙂 

     Now set the oven to 375 degrees.  

Here is where you gently fold in the cubed & dried cornbread into the wet mixture.  Once all saturated let sit for roughly 15-20 minutes to REALLY let the bread soak up the liquid. 

   Transfer to your 9×13 baking dish and drizzle the remaining 3 TBSP butter overtop the dish.

Bake your glorious scratch-made stuffing uncovered for 40 minutes till the top is a golden brown and then let rest for 20.  Enjoy your hard work! 

 

Buffalo Shrimp Po’Boy

This is a naughty, messy and oh so tasty sandwich!  Toasted, crusty bread.  Spicy & smooth buffalo sauce.  Battered, fried shrimp.  Cool, tangy Bleu cheese spread.  Omg.  

The Starting Lineup

Shrimp

  • 15-20 Large shrimp, (cleaned, peeled, deveined)
  • 1 egg, beaten
  • 2 tsp ground pepper
  • 2 tsp garlic powder
  • 1 Tbsp Cajun seasoning blend
  • 1 Tbsp creole mustard
  • 1 tsp kosher salt
  • Canola oil
  • Crusty bread loaves
  • Mayonnaise 
  • Lettuce, chopped
  • Tomatoes, sliced
  • Celery, finely diced 

Buffalo Sauce

  • 1 cup your preferred hot sauce (Crystal, Franks, etc)
  • 1 stick of unsalted butter
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder

Bleu Cheese Mayo

  • 1 cup mayonnaise 
  • 1/2 cup Bleu cheese crumbles
  • 1/3 cup Celery, finely diced
  • Salt & Pepper

Batter

  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbsp+ Cajun seasoning blend  

Make sure to properly clean, devein and remove all the shell/tail from your shrimp.  ….and wash those hands!

In 2 shallow dishes…Dish A.  Combine the pepper, garlic powder, Cajun seasoning blend and salt.  Dish B.  Beat together the egg and creole mustard.

In a large freezer bag, have your cornmeal, flour and Cajun seasoning evenly mixed. 

Pour the spice blend over your shrimp and toss to coat..next up, the egg/mustard mixture.  Finally, after a thorough coating of all of that, place the shrimp into your cornmeal batter and shake.  Set aside while warming the oil. 

 

In a large heavy bottomed pot, skillet or your deep fryer, heat the cooking oil to 350 degrees.  Also set your oven broiler on.

While those are preheating, let’s prepare the garnishes!

  • In small sauce pan, simmer together the hot sauce, butter, lemon juice and garlic powder.  
  • On to our Bleu Cheese Mayo spread!  Super easy, just combine all of the ingredients (mayo, Bleu cheese, celery, salt & pepper).  Mix well, cover and refrigerate till time to use.  *If you do not like Bleu cheese, simply use just mayo or even ranch dressing. 
  • Chop, shred, tear, whatever…that lettuce.  Slice up your tomatoes and if you have any extra celery, finely dice up a bit more of that! 
  • Lastly, the crusty bread!  Slice in half lengthwise and slather a good amount of mayonnaise on the inside of each roll.  Lay (mayo side up) on a baking sheet. *yes, I said mayonnaise.  NOT butter.  Mayo will make it a golden brown with a crust, where as butter will make it too soggy and soft.  This sandwich needs to hold up to the buffalo shrimp.  Place the rolls into your oven about 6″ under your broiler.  Watch carefully.  These will brown in just a minute or two. 

Ok, that oil should be hot and ready to go!!  With about 1/3rd of the shrimp at a time, carefully place into the hot oil.  Cook the shrimp batches for 2 minutes on each side.  Set on a paper towel lined plate to drain any extra grease.

Assembly time!  Let’s make ‘dem Po’Boys!

Slather a good amount of your bleu-cheese-mayo onto your toasted roll.  Toss the now cooked & battered shrimp into your buffalo sauce and place an even amount on each sandwich.  Garnish each with a layer of tomato slices, shredded lettuce and a sprinkle of celery.  Dig in friends!!…you’ll also need a napkin or 5 for this tasty Po’Boy, enjoy!!!! 

Served with a side of Zapp’s chips of course!

 

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