1lb. fingerling potatoes
1/2 c. chicken stock
3 Tbsp. rice vinegar
1/3 c. vegetable oil
2 tsp. dijon mustard
1pkg. (.25oz) chives (we used garlic chives)
1. Place potatoes in stockpot with enough salted water to cover. Simmer (don't boil) on medium about 20 min. until potatoes are fork tender. Drain. Cool just enough to handle comfortably. 2. Slice cooled Potatoes into 1/4 in. rounds. Place in a serving bowl and set aside. 3. Heat chicken stock to a simmer on medium in a small saucepan. Whisk in vinegar, oil, and mustard. Simmer, stirring until heated through. 4. Add stock mixture to the potatoes and gently toss. Season to taste with salt, pepper and chives. Gently stir to combine. Let rest 15min; serve.
1. Place potatoes in stockpot with enough salted water to cover. Simmer (don't boil) on medium about 20 min. until potatoes are fork tender. Drain. Cool just enough to handle comfortably. 2. Slice cooled Potatoes into 1/4 in. rounds. Place in a serving bowl and set aside. 3. Heat chicken stock to a simmer on medium in a small saucepan. Whisk in vinegar, oil, and mustard. Simmer, stirring until heated through. 4. Add stock mixture to the potatoes and gently toss. Season to taste with salt, pepper and chives. Gently stir to combine. Let rest 15min; serve.
The All-in-One Burger came from my favorite magazine above.
8 slices of bacon, chopped fine
1 1/2 pounds 85% lean ground beef
1c. shredded sharp cheddar cheese
4tsp. yellow mustard
2tsp. Worcestershire sauce
1/2tsp. salt
1/2tsp. pepper
vegetable oil for the cooking grate
1. Cook bacon in skillet until brown and crisp. Transfer with a slotted spoon to a paper-towel lined plate. 2. Break the beef into small pieces in a bowl then add all ingredients except the oil. Lighlty knead until combined. Divide meat into 4 equal portions, then form each into a loose ball and gently flatten into a 1 in. thick patty. 3. For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15min. 4. Lightly dip a wad of paper towel in oil: holding the wad with tongs, wip the cooking grate. Place burgers on grill and cook until well seared on both sides and cooked through 8-12 min. Transfer the burgers to a platter, tent loosely with foil, and let rest for 5 min. before serving.
Bon Appetit!
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