RECIPES
Heaven City's Wisconsin Potato "Louis" Salad
Jimmy
Wade's Special Sauce
4 tsp. vegetable oil, divided
1/4 C chopped onion
1 clove garlic, chopped
2 Tbsp. roasted pine nuts
1/4 C milk
1/4 C crumbled farmer's cheese
1 fresh jalapeno quartered and seeded
Sauce Louis
1/2 C mayonnaise
2 Tbsp each: heavy cream and chilli sauce
2 Tbsp. finely chopped sweet red or yellow bell pepper
2 Tbsp. finely chopped scallions
1 Tbsp. fresh lemon juice
1/2 to 1 tsp. Worcestershire Sauce |
Salad Ingredients
1 1/2 Wisconsin red-skinned potatoes (or 4-6 medium sized
potatoes)
2 C cooked lump crabmeat
2 hard cooked eggs, cut into wedges
Boston or Bibb lettuce leaves, washed and patted dry
Salt and Pepper to taste
Snipped fresh chives to garnish |
Begin preparing Jimmy Wade's Special Sauce by heating 2 tsp. of
oil in a small skillet over medium heat. Add onion and garlic. Cook
until soft and lightly browned, 5-7 minutes. Transfer to blender
and add remaining ingredients along with a pinch of salt and ground
turmeric and 2 tsp. of oil. Cover blender tightly; blend until smooth
and then set aside.
For Sauce Louis, combine all ingredients in a small bowl; mix until
well blended. Cover and refrigerate
In a large pan, add potatoes and cover with cold water; bring to
a boil, reduce heat and cook until fork tender, about 25 minutes.
Drain potatoes and cool. Slice potatoes into round slices and arrange
on the outer rim of 4 salad plates. Arrange lettuce leaves in center;
season with salt and pepper to taste.
Heap 1/2 C of crab on each plate and pour sauce equally over crab
and lettuce on each plate. Drizzle potatoes equally on each plate
with Jimmy's Special Sauce. Garnish with hard-cooked eggs and snipped
chives. Serve immediately. (Yield: 4 servings)
Bananas Foster for Two
2 bananas, halved and quartered
3 t brown sugar
3 t butter
lemon cap - 1/2 orange, 1/2 lemon
2 dishes of ice cream
Cinnamon
Oval copper pan
Rum and Cream de Banana
Light Gueridon; add sugar and butter. Pour in 2 oz. of Rum; dip
pan into flame and caramelize into sauce. Add orange zest, orange
juice and lemon juice. Add bananas and cook. Add Creme de Banana.
Serve over ice cream.
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