Saturday, June 01, 2013

More Ribs and Potato Salad


Wednesday 29 May
Despite our vegetal trend in the last couple of dinners, we couldn't keep our hands off the ribs from Monday that David gave us, reheated in the toaster oven at 350ยบ for about 20 mins.
To accompany them in a completely American way, Holt made traditional mayonnaise potato salad.  He used cubed yukon golds, boiled with their skins on in salt water, drained and tossed with a little white balsamic, then piled on top of a stalk of finely chopped celery and some diced red onion.  When it cools a bit, mix in lots of mayo and a dollop of grain mustard, plus finely chopped mustard pickles.  The pickles appeared on the table as whole spears too.
And for drinks, beer is traditional: we had black and browns, or a mix of oatmeal stout and Warsteiner dunkel.

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