Xin Nian Kuai Le, Cung Chúc Tân Xuân (or is it Chúc Mung Nam Moi maybe someone can tell me?), Happy Valentines Day, and happy President's Day, all rolled into one! That's one heckofa holiday weekend that much is for sure. As is usual for us, we're kinda laying low, and will have our big meals a bit later on..... or perhaps the Missus actually believes me when I say, "but honey, every day can be Valentine's day!" Hmmm, probably not.....
Still, the Missus gets whatever She wants to eat today, and what She wanted was a BLT with thick cut bacon and sprouts on sourdough, and a potato salad! Huh? I can however, understand Her thinking..... the temperature today was in the mid-seventies, more like late spring than mid-February weather.... so you want a BLT, fine! Of course the potato salad wasn't going to be your basic potato-mayo combination salad. The Missus was thumbing thru Wanda Adam's The Island Plate II (I really can't say reading, because She's just looking for photos), and saw the recipe for Beau Soleil's Aegean Potato Salad. Which is sorta what She wanted.... I'll say sorta, because of course there were adjustments.....
Items that I've never used in a potato salad. Also the lack of mayo was something different for me as well. In order to have a reasonable portion for the Missus and I, the amount of potatoes was cut in half, but the amounts of other ingredients have been kept the same (or increased), since the salad sounded a bit bland to me, and my hunch was right. I really enjoyed the salad, the flavor of the mint was faint(if you were a poet, you could say, it was a "hint of mint"), and if you didn't know it was in the salad, your mind might be asking you, "what is the flavor, it's familiar, but I can't place it."
What was an even bigger coincidence was that I was born and raised in Kaimuki, and I have taken food to go from Beau Soleil when it was located on Waialae Avenue! Sorry to say, Beau Soleil moved back to Manoa, then closed down a couple of years back.
1 1/2 lbs red potatos cubed
4 tb Extra Virgin Olive Oil
2-3 tb Red Wine Vinegar
1/3 Cup crumbled blue cheese
3 tb capers, rinsed, drained, and coarsely chopped
1/2 medium red onion minced
2 tb chiffonade of mint leaves
4 tb chopped green onions
Salt to taste
- Cook potatoes in salted water until tender.
- When potatoes are tender enough to pierced with a skewer, drain in a colander. Rinse immediately with cold water to stop cooking and remove excess starch, and drain.
- While potatoes are still warm, gently mix together all ingredients. Don't forget to taste, and adjust seasoning. Also, remember that flavors will be more intense after the salad "sets".
- Serve at room temperature or cooler.
So while the Missus had Her BLT and potato salad..... I had me some refreshing Cold Sichuan Noodles (Sichuan Liang Mian):
Would you believe that it's dog food??? Yes, it's true, I cook for Da' Boyz, and for the next 4-5 meals it's be lean chopped pork and carrot rice with their kibble. We've noticed that since we've started cooking rice... usually rice with white meat chicken for Da' Boyz, Sammy's fussy stomach issues have not been a problem. Of course it could be that they are Asian Mutts! Still, for some reason I find the fact that Sammy and Frankie consume Three Ladies or Buddha Brand Jasmine rice, or Koshihikari rice a bit strange......
I hope everyone is having a great multi-holiday weekend!