Labor Day Meal

Well Labor Day is this coming weekend and here is a meal that is made with Red, White and Blue.

  • For the Red – a nice London Broil cooked to medium rare, just seasoned with salt & pepper. A common cut of meat we cook around my house.
  • For the White – a few large sweet onions cut into rounds, brushed with olive oil, and salt & pepper.
    • After charring on the grill they were placed in a bowl with 3 Tbsp of butter and  1 Tbsp of dried thyme then covered with some plastic wrap for 10 minutes so they would steam a little and become soft.p

Grilled onions

  • For the Blue  – Par boil the Blue potatoes and them shock them in cold water. Next out to the garden to get some rosemary and garlic and a baby onion chop the garlic and onion place in a bowl drizzle with some good olive oil add some salt & pepper. I have an iron grille plate that I heated medium hot on the grill place the potatoes on it cut side down for about 7 minutes then flip over for a few more. You can see that I was cooking the potatoes at the same time as the onions.

Red, Purple and White Potatoes

Cut Potatoes

Cut Potatoes

rosemary and garlic

 

 

rosemary, garlic

mixed potatoes

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  • Cut the steak, unwrap the onions, and put the potatoes on the plate and enjoy.

Done Plates1

Done Plates2

Potato Salad

My father-in-law loves this potato salad. Sometimes I think he would eat this only as a meal.

  • Ingredient list:
    • 10 lbs red potatoes, chopped into small squares
    • 1 large red onion, diced
    • 4 celery stalks, diced
    • 2 small carrots, diced
    • 1 3/4 cup of mayonnaise
    • 2 tbsp of yellow mustard
    • 3 tbsp salt
    • 1 tbsp pepper
  • Place potatoes in boiling water until fork tender, about 15 minutes.

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  • Remove the potatoes from the stove and place them in an ice bath for about 10 minutes.
  • In a separate bowl, combine the rest of the ingredients and mix until combined.

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  • Add in the potatoes and mix gently to combine. Try not to mash the potatoes.

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  • Place in the refrigerator to cool.
  • Stir often.

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Goes great with any lunch or BBQ, or as in the case of my family, all on its own.