Real Potato Salad

No personal vendettas against potato salad, but the stuff, all things considered, is pasty goo that I have never been fond of. 

What I am fond of, are very hearty salads with hot and delicious stuff added to them.  Some of the best salads I’ve ever made or have been served contained hot ingredients – from spinach salads with hot currants, duck confit, and andouille sausage to salads filled with fried gnocchi and mushrooms.  The hot-cold combination is amazing, and for some reason, as spring is springing, Aurora and I have been eating this salad like it’s going out of style. 

In a sense, it is going out of style.  Aurora’s jaw surgery is less than 2 weeks away – wired shut for 12 weeks.  I’ll be joining her by doing an old-school “milk diet” for the first month or so.  No salads for us.   

Anyway, we’ve made this salad a half dozen ways over the past month.  In the video, I keep saying that hard-boiled eggs will be added, but in the end Aurora got the eggs and I opted to have my salad without them.  They are part of the “official” salad.  We’ve also made the salad with grilled beef (amazing), beef carpaccio (excellent), and so on.  But no matter how you choose to get down with this full-throttle “dinner salad,” the fried potatoes are a must. 

When done correctly, there is no better salad on earth, or in the words of Mr. Miyagi:

“When do right, no can defense.” 

Here is the REAL potato salad…

Ingredients:

  • 2-3 diced Yukon Gold potatoes fried in coconut oil, beef tallow, lard, or a combination
  • 6 strips bacon
  • 3 hard-boiled eggs, still warm
  • 3 ounces of your favorite cheese grated or crumbled
  • Splash of balsamic vinegar and olive oil
  • 2 chopped Romaine “hearts” 
  • A little arugula or field greens
  • Fresh-picked herbs (optional) 

Prepare as shown in the video, adding your hot ingredients at the very end so the lettuce stays fairly crisp. 

Simplify by making it with just potatoes and cheese and/or a little shopped salami.  Olives would make a nice addition I would imagine.  I also think it’s easier to bake the bacon in the oven on a large sheet pan (with sides), 1-2 packs at a time so you can make this salad several times but only cook the bacon once. 

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Bacon-Wrapped Tenderloin

I hated to torment you guys with this impressive display of yumminess, but the urge to do so overwhelmed any and every moral I may possess. 

Unfortunately, the video I filmed last night came out sideways.  Bummer.  It was good (I’ll update this post if I can figure out how to fix it).  No matter, the process of wrapping some cow with some pig  just ain’t that difficult of a concept to understand. 

First you get yourself a whole tenderloin, trimming it up by removing some of the hard, exterior fat and removing sinews.   This takes practice, but isn’t rocket science.  It’s not unlike whittling a stick really.   

Next, you cut off the thin tail and trim up the bulky ‘head’ so that the whole tenderloin is close to uniform in size.

From there you:

1) Season tenderloin with plenty of salt and pepper, or in my case, paprika, cayenne, sea salt, and garlic powder mixed together in a “blackening spice.”

2) Lay out enough bacon strips to span the length of the tenderloin.

3) Place the tenderloin on top of the bacon strips.

4) Wrap the bacon strips snugly around the beef, not too tight or too loose, and pin each bacon strip with a toothpick or metal pin such as the kind I have in the pics.

5) Throw the whole beast on a barbecue grill, browning all the bacon on the exterior (you could bake this at very high heat if you prefer). 

6) Cook very slowly on a rack above the grill or in the oven until the meat just begins to tighten.

7) Let sit, away from the heat, for 30 minutes (called “resting,” it allows the center of the meat to get nice and warm, cooking it evenly, without the exterior getting overcooked).

8 ) Reheat for 10 minutes in the oven at say, 400 degrees F. 

9) Remove toothpicks.

10) Slice into nice portions and serve. 

Here are the photos of this amazing concoction, served with a Yukon Gold potato and Yam gratin and Caesar salad with homemade croutons and dressing. 

As always, click on the photos to enlarge.