Potato Salad

Potato Salad

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Potato Salad
Potato salad can make a splash or be a dud at your next tailgate. A well made potato salad is creamy and smooth it’s never mushy, sloppy or swimming in mayonnaise.
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place whole potatoes in large pot and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 20-25 minutes.
  2. Remove potatoes when a pairing knife inserts easily with no resistance. Let potatoes cool slightly, just enough to handle. At this point you can peel the potatoes if you wish or leave skins on. Using a serrated knife cut the potatoes into fork-size pieces. Place in a large bowl. While the potatoes are still warm, toss with vinegar, salt and pepper.
  3. Cover bowl with plastic wrap and place potatoes in the fridge for 30 minutes.
  4. Mix remains ingredients in a bowl large enough to include potatoes.
  5. Once potatoes have cooled, add to mixture and gently stir.
  6. Refrigerate for 6 hours or overnight. Taste, correct salt and pepper and serve chilled.

Grilled swordfish

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Grilled swordfish
Serving large pieces of fish makes for a great table presentation. Here I have a 3-pound center cut swordfish. I simply treated it like a large piece of beef. The goal was a little crust on the outside and keeping the center completely moist. The key to this dish, fresh swordfish and not over cooking it.
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Pre heat grill to high for 20 minutes.
  2. Rinse off fish with water, and dry well. Place on a tray or large plate. Add olive oil to top/flesh side of fish, add salt and pepper.
  3. Clean hot grill well with brush.
  4. Place fish on grill, flesh side up/skin down. Reduce heat directly under fish to low. Keep other burners on high. Cook fish for 25-30 minutes.
  5. With a meat thermometer check fish after 20 minutes. We are looking for 120F-125 degrees. Remove from grill using one large or two small spatulas. Set aside on a large platter.
Beurre Blanc Sauce
  1. Melt butter over medium heat in a small/medium sauce pan. Once butter melts, begin whisking until butter turn light brown, almost burnt. Remove from heat, add vinegar, lemon juice and capers.
  2. Pour over fish and serve.