Tuesday, August 17, 2010

Making a Difference

On a recent trip to a San Diego Marriott with my husband and children, I ran into a Marriott employee who I met and became friendly with on this summer's teaching travels.  His name is Paulo, and we had great conversations back in June about this blog project and how making a difference in the lives of others is so necessary!  He became a follower of this blog, and I haven't seen him since our initial meeting.  So, obviously when seeing him on this short visit to San Diego last week, I was so happy to introduce him to my family.  He is a great young man, who has a giving heart and who made a comment to me this last week that revealed how this project is working...one small step at a time.  Paulo said to me, "You know, I have to tell you, that ever since meeting you, every time I have gone to McDonald's, I have bought a hamburger for a homeless person outside and thought of you."  I screeched, "Paulo - that is wonderful!!!  That is what it is all about!"  We both acknowledged how good it felt to feed someone in need.  Paulo, if you are reading, thank you from the bottom of my heart for being so generous...you have shared your story with me and it has fueled my mission even more.

Here is a great summer recipe that I made the other day which was so fitting for an outdoor barbeque:  It is from the Food Network magazine, September 2010 issue.  It was so delicious!  It is called "Anne Burrell's Super-Zesty Potato Salad".

2 pounds red bliss potatoes

3 cloves garlic, smashed

2 tablespoons olive oil

6 slices bacon, cut into lardons

1 red onion, diced

3 ribs celery, diced

1/2 cup red wine vinegar

Kosher salt

1 1/2 cups homemade mayonnaise (recipe to follow)

1/2 cup Dijon mustard


Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water. Season generously with salt. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.

While the potatoes are cooking, put 2 tablespoons olive oil into a saute pan, add the bacon and bring to a medium-high heat. Cook the bacon until it is brown and crispy. Remove from the heat and add the onions, celery and vinegar. Season with salt and reserve.

When the potatoes are fork tender, drain them from the water and transfer them to a large mixing bowl. While the potatoes are still hot add the bacon-onion mixture. Stir to incorporate. Add the Mayonnaise and stir to combine. TASTE for seasoning and stir in the mustard. Add more salt, if needed.

Homemade Mayonnaise:

*2 egg yolks

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

Kosher salt

1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)

Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.

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