Carbo’s Family Potato Salad

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

We’ve finally reached that time of year where picnics abound.  Whether it’s a family reunion, a weekend party, or a middle of the week picnic with parents and kids, it’s time to bring out the summer basics of outdoor parties and picnics. Nothing shouts picnic like potato salad. This is a recipe that your kids can participate in the making process. Once the potatoes are boiled and cut, it is time for the kids to front and center and measure, add, stir and finally pour just in time to place on a platter.

I like my potato salad on a platter so I can garnish with a mini veggie tray. Combines everything onto one plate and nice eye appeal.

By the way, those Black Paper Lanterns, they’re from Shindigz!

Carbo’s Family Potato Salad will be a Hit This Summer!

Carbo’s Family Potato Salad

4 large white potatoes

1 T salt

4 cups of water

In a large sauce pan, bring your salt and water to a boil and add potatoes. Cook potatoes for about 20 minutes. Turn the stove off and remove the potatoes from the stove. Remove potatoes and allow to cool down and dry. Once they do, cut the potato into inch slices and inch segments again. Allow to cool completely. Place on platter.

1 cup mayonnaise

1 cup yellow mustard

1 tsp salt

1 T ground pepper

1/2 cup pickle relish

Mix all items together in a bowl. Taste. You may like your dressing with more zip so add more mustard. You may want it more creamy, add a bit more mayonnaise.  Pour the mixture over the potatoes on the platter. Garnish plate with your favorite vegetables.

This recipe is 4-6 people, depending on appetites and what other food is served!

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Spinach Cantaloupe Salad with Mint

Ingredients

• 4 cups fresh spinach leaves
• 1 cup sliced cantaloupe
• 1 cup sliced avocado
• 1/2 cup diced red bell pepper
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon mint apple jelly
• 1 1/2 teaspoons white wine vinegar
• 3 tablespoons vegetable oil
• 1 clove garlic, minced

Directions

1. Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Stuffed Tomatoes

• 4 large tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup couscous
• 1/4 cup shredded nonfat mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh mint leaves
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degree C).
2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
5. Place the tomato shells in an 11×7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.

Creamy and Cheesy Carrots

• 4 Cups of Sliced Carrots
• 1 Large Onion
• 1 Tbsp. Butter
• 1 Can of Cream of Celery Soup
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper
• 1/3 Cup Shredded Cheddar Cheese
• 1 1/4 Cups Ritz Cracker Crumbs
• 2 Tbsp. Melted Butter

Preheat oven to 350 degrees

Cook carrots until crisp tender. Layer carrots into a 2-quart casserole dish. Heat first amount of butter in a skillet over medium heat. Cook onions in butter until tender. Add undiluted soup, salt, pepper and cheese. Mix well and pour creamy cheesy part over the top of carrots. Mix cracker crumbs with melted butter. Sprinkle buttered crumbs on top of casserole. Bake creamy cheesy carrots for 30 minutes. Serves 6-8.

Jalapeno Corn Muffins

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
• 3/4 cup nonfat buttermilk
• 2 large eggs
• 1/2 cup sour cream
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup packed light-brown sugar
• 2 tablespoons baking powder
• 3/4 teaspoon coarse salt
• 2 jalapenos, seeded and finely chopped
• 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
• Unsalted butter, for serving

Directions

1. Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
2. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

Grilled Sweet Potatoes with Apples

Ingredients

• 2 large sweet potatoes, sliced
• 1 apple – peeled, cored and thinly sliced
• ground cinnamon to taste
• white sugar to taste
• 1/2 cup butter

Directions

1. Preheat an outdoor grill.
2. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
3. Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

Grilled Corn on the Cob

• 6 ears corn
• 6 tablespoons butter, softened
• salt and pepper to taste

1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Crawfish Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (4 ounce) jar diced pimentos, drained
• 1/3 cup vegetable oil
• 1 cup shredded Cheddar cheese
• 1 (15 ounce) can cream-style corn
• 1/3 cup chopped jalapeno pepper
• 1 pound peeled crawfish tails
• 1 pinch seasoned salt, or to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch garlic powder, or to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
3. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

Beer Battered Broccoli

• 4 Cups Broccoli Florets
• 1 Cup of Beer (any brand)
• 1 Cup of Flour
• 1/4 Cup of Parsley
• 1/8 tsp salt

Whisk beer, flour, parsley and salt together and let the batter set for 1 hour. Dip the broccoli florets  in the batter and fry at 375 degrees for approximately 2 minutes or until golden brown. Drain on paper towels. Tastes great served up with sour cream!

Champ – Irish Potatoes

• 4 pounds potatoes, peeled and cubed
• 1/2 pound green onions (scallions), chopped
• 1 cup milk
• 2 teaspoon salt
• 4 ounces butter

1. Boil the potatoes until cooked.
2. Simmer the green onions in milk for about 5 mins.
3. Drain potatoes and mash.
4. Add the hot milk and scallions, salt, pepper and half the butter and mix.