7 replies to this topic

[Pablo]

Rumors going 'round about my retirement that "all he does anymore is build slot cars" simply aren't true.
So, to prove it, here is my new recipe, right here on "Cookblog", er, "Slotblog"
 
Pablo: "What's this purple junk in my Potato salad?"
Chief Spruill: "Beets. Try it, you'll love it. My Panamanian wife made it"
"I don't like beets"
Big surprise, I found out I do like beets   Once you try this, I doubt you'll ever go back to grandma's potato salad with pickle in it   
 


The recipes for "Ensalada de Papas con Remolacha" I found online didn't have all the ingredients I like. The order of prep tasks made no sense, and had me juggling several things simultaneously. I ain't skilled like Rachael or Martha ya know. This is my version which has all the good stuff and is considerably simpler (dummyproof):

Pablo's Remolacha Potato Salad
Ingredients:
3 eggs
3 medium potatoes
1 medium onion
2 celery stalks
2 green onion stalks
2 carrots
1 - 15oz. can beets
1 - 10 oz can green peas
2/3 cup mayo
2/3 cup evaporated milk
1 TSP white vinegar
1 TSP lemon juice
1 TSP salt
1 TSP pepper
1 TBSP mustard

1. Gather your tools:
- a big pot, preferably with a strainer top
- collander
- large plastic or wood bowl
- aluminum foil
- big wooden or plastic spoons

2. Trim any bad spots off potatoes, ends of the green onions, celery, and carrots, and outer skin of onion. Place all in collander and rinse. Remove everything from the collander - potatoes and carrots now go in the pot, all else set aside. Leave the collander right where it is - under the faucet.

3. Add water to pot until potatoes and carrots are submerged at least 1 inch, cover, and turn heat on high until boiling. Adjust heat to avoid bubble-over but keep it boiling until potatoes are soft when stabbed with a fork. This takes from 30 to 45 minutes.

4. Place eggs in a saucepan, cover with cool water 1 inch over. Use medium heat to slowly bring to a full boil, then cover and remove from heat. Set a timer for 12 minutes. Ding, transfer eggs to collander and run cool water over them for a couple minutes. Peel eggs and slice into small pieces, place in bowl.

5. Chop onion, green onion, and celery, place in bowl.

6. Open peas and beets, drain. Cut beets into small pieces, about 1/4 to 3/8". Place both in bowl.

7. When potatos are done, drain pot, place potatoes and carrots in collander and slice into pieces.

8. Add mayo, mustard, vinegar, evap. milk, lemon juice, salt, pepper to bowl. Gently mix together everything currently in the bowl. Don't whip it into a puree, just kind of blend it.

9. Fold in potato and carrot slices and, again, gently mix.

10. Cover bowl with alum foil and punch three holes in it for heat to escape. Place in refrigerator at least four hours or overnight and it's ready. You can now cover up the holes in the foil.
 
Makes about three times as much as you see in the photo.
 
Next week, Cheater's shrimp recipe.

[Bill from NH]

Beet greens are great and so is Red Flannel Hash.

[Phil Hackett]

Pickled beets (with onions) was one of my faves as a kid...

[Pablo]

I had the entire contents of the green bowl for a midnight snack.
It really hydrates you.
 
By the way, this does pertain to slot cars, because the bowl was a race prize from The Dungeon for fifth place a few years ago.
Came with three homegrown tomatoes.

[Pablo]

Made a batch yesterday and gave some to the maintenance crew at my new apartment.

They loved it. Bribery is still alive and well in Mississippi

[Pablo]

The gremlins living under my house normally just steal ice cream and pudding cups from the fridge.

Today they got into a batch of my Remolacha tater salad and took a selfie 

 

 

My guard dog just watched

 

[NSwanberg]

Beets good....now.

[Bill from NH]

Beet hash!