Summer Fare

I could talk about how I grill meat but I know there are plenty of folks with great barbeque recipes and stories. Mine usually consists of Weber grill, charcoal and meat. Garlic and pepper are the seasonings. Cook until done to taste. Then serve with one of these salads. All tried and true and some are long time family favorites. Enjoy.

MARINATED COLE SLAW

INGREDIENTS

1 medium cabbage, cored, coarsely shredded
2 medium green bell peppers, quartered, sliced thinly
1 cup coarsely shredded red cabbage
6 green onions, chopped
3 medium carrots, shredded

DRESSING INGREDIENTS

1 cup red-wine vinegar
1 1/2 tablespoons sugar
1/2 cup mayonnaise
1 teaspoon fresh ground pepper
1/4 cup grated onion
1 1/2 teaspoon salt
1 teaspoon Tabasco sauce
1 cup vegetable oil
2 teaspoons prepared horseradish

STEPS

1) In a medium bowl, whisk all the ingredients for dressing except the oil until combined. Add oil in a slow, steady steam, whisking until combined.
2) Toss all vegetables in a large bowl. Pour dressing over vegetables; stir and coat well. Cover and refrigerate at least 24 hours or up to 3 days. Toss often. To serve, transfer slaw to a serving bowl with a slotted spoon; discard any excess dressing.

TUNA MACARONI SALAD

INGREDIENTS

1 (12 ounce) package elbow macaroni pasta cooked according to directions, cold and well drained
Garlic, rubbed in bowl (or dash garlic powder)
3 tablespoons sweet pickle relish
1/2 cup diced celery
6 ounces tuna, drained and flaked (you can add more or less according to personal taste)
3/4 to 1 cup mayonnaise
salt and pepper to taste

STEPS

Simply combine ingredients and toss together. Spoon into serving dish and chill.

CAJUN CORN SALAD

INGREDIENTS

2 (17-1/2-oz.) cans whole kernel corn, well drained (3 cups)
6 green onions, sliced
1/2 cup minced parsley
1 large green bell pepper, chopped
1 cup cherry tomato halves
1 cup hot pickled okra, sliced into thin rounds

DRESSING INGREDIENTS

1 teaspoon sugar
2 tablespoons mayonnaise
1/4 cup herb-flavored white- wine vinegar
1/2 teaspoon fresh black pepper
1/2 teaspoon Tabasco sauce
1 teaspoon Creole mustard (Dijon)
1/2 teaspoon salt
1 tablespoon dried basil (or 3 tablespoons fresh minced)
1/2 cup olive oil

STEPS

1) In a medium bowl, whisk all the ingredients for dressing except the oil until combined. Add oil in a slow, steady steam, whisking until combined.
2) Toss all vegetables in a large bowl. Pour dressing over vegetables; stir and coat well. Cover and refrigerate at least 24 hours or up to 3 days.

MOM'S POTATO SALAD

INGREDIENTS

4 boiled potatoes, cooled
3 - 4 hard boiled eggs
1/2 cup diced celery
1/4 cup diced onion
10 sliced medium black olives
garlic
1/2 cup mayonnaise
1 teaspoon yellow mustard
2 - 3 tablespoons sweet pickle relish
salt and pepper to taste
paprika (optional)

STEPS

1) Rub garlic in bowl preparing salad. I just use a dash of garlic powder.
2) Peel and cube potatoes, add celery and onion and lightly toss together ingredients.
3) Peel and cube hard boiled eggs. Add to potato mixture and toss in olive slices.
4) Carefully combine ingredients and set aside.
5) In small bowl make sauce of mayonnaise, mustard, relish and salt and pepper. If you like dry potato salad add less mayonnaise. If you like wet salad you may add more sauce by doubling these ingredients.
6) Once combined turn into potato mixture and mix well but carefully to avoid crumbling eggs too much.
7) Press salad evenly creating a flat top. Sprinkle with paprika and garnish according to tastes (I use fresh parsley and sliced radishes. You can use sliced hard boiled eggs and sliced olives). Chill.

TOMATO ONION SALAD
Henriette Nadj

INGREDIENTS

3/4 cup vinegar
salt and pepper
Sliced tomatoes
Sliced onions
Sliced bell pepper (or jalapenos)

STEP

Toss with a little vegetable oil. Chill and serve.

CUCUMBER SALAD
Henriette Nadj

INGREDIENTS/ STEPS

2 medium cucumbers, peeled and sliced thinly. Salt heavily and refrigerate one hour with weight pressed on top.
Squeeze excess water out and add:

1/2 cup sour cream
dash sugar
dash garlic powder or crushed garlic cloves
2 tablespoons vinegar
white pepper and paprika

MARINATED CARROT SALAD

INGREDIENTS

2 tablespoons sugar
1 tablespoon salt
1 teaspoon fresh black pepper
2 pounds carrots, sliced into thin rounds
2 teaspoons dried tarragon (or 2 tablespoons fresh tarragon, chopped)
1 1/2 cups tomato juice
3/4 cup tarragon-flavored white-wine vinegar
3/4 cup vegetable oil
2 medium green bell peppers, sliced into thin strips
3/4 cup sugar
1 tablespoon prepared yellow mustard
2 medium red onions, halved lengthwise, thinly sliced

STEPS

1) In a heavy 8-quart stockpot, combine 4 quarts water, 2 tablespoons sugar and 1 tablespoon salt. Bring to a rolling boil and add carrots.
2) Cook carrots until crisp-tender, about 10 minutes. Partially fill a large bowl with ice cubes and water. Drain carrots. Place into iced water; stir until cooled. Drain; set aside.
3) In a 2-quart bowl, whisk tomato juice, vinegar, 3/4 cup sugar, mustard, salt, pepper and tarragon until combined. Add oil in a slow, steady stream, whisking until combined.
4) Toss drained carrots, bell peppers and onions in a 9- x 13-inch baking dish; pour dressing over vegetables. Toss gently to coat with dressing. Cover and refrigerate at least 24 hours or up to 3 days.

SANDY'S EGGPLANT SALAD WITH BASIL

INGREDIENTS

3 medium sized eggplants, around 4 1/2 pounds, cut unpeeled into 1 1/2 inch cubes
1 cup "best" oil (olive)--can use half as much
1 tablespoons coarse salt
4 cloves garlic minced
2 large yellow onions thinly sliced
pepper to taste
1 cup fresh, coarsely, chopped basil
juice of 2 lemons (can use less)

STEPS

1) Heat oven to 400 degrees, line cookie sheet with foil. Add eggplant toss with half of olive oil, salt and garlic. Bake for 35 minutes until soft. Cool while cooking onions.
2) Heat rest of oil in saucepan, add onions and cook at low heat until tender (around 15 minutes).
3) Toss the onions together in serving bowl with eggplants then add fresh basil and lemon, generously pepper and toss.
Serve at room temperature.