Calhoun Family Potato Salad Recipe

Potato Salad (Calhoun Family Recipe)
	6 med    potatoes (2 lbs)   1 cup    finely chopped celery   1/2 cup    finely chopped onions   1/3 cup    chopped dill pickles   1 1/4 cups    krafts mayonnaise   2 tsp    sugar   2 tsp    celery seed   2 tsp    white vinegar   2 tsp    prepared mustard   1 1/2 tsp    salt   4 or 5 large    hard boiled egg, chopped     Boil potatoes in salted water 25 to 30 min or till tender. Peel and cube potatoes while still hot into a large mixing bowl. Add celery, onion, pickle. Add mayo, sugar, celery seed, vinegar, mustard, and salt in a separate bowl and whisk. Add mayo mixture to potato mixture. Toss and stir paying attention to hard hard to stir and if necessary stir hard enough to break up the pototes for a more creamy potato salad.    Recipe Source Author: Chet Calhoun Unless you really under cook the potatoes you should be able to make this as creamy as you want or less creamy by how much you stir it once it is made.  I doubt I have ever seen a single Thanksgiving that this was not on the table.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

A Different Kind of Apple Pie

This makes it easy and at the same time provides just as good a tasting pie as any you can have.  Same filling, just roll it up in a flour tortilla and bake.  Add Ice Cream and you will be in A la mode la la land.

Good Old Southern Cooking

Talk about South In Your Mouth!  This is it up one side and down the other.  Fresh out of the garden Turnip Greens and Turnips cooked together with some seasoned meat.  Fried Taters with Onion right at the end, and Black Eyed Peas, Cracklin Cornbread to die for and what ever else makes a supper like this special on the plate like pickled jalapenos, sliced onion and all you need is some buttermilk.

BBQ (Butt over Brisket)

I never do one without the other as I like that Pork Fat dripping on my Brisket when I cook one.  This Brisket was cooked using my own Injection of beef brother and other seasonings and my own Rub which was heavy on the black pepper.  It was really tasty.  I have used large disposable pans in cooking both these meats after they have cooked long enough to have a nice color and bark on them and decided that I need to wrap with foil first to get that braising / steaming effect to penetrate into the meat more and I think I will stick with that idea from now on but I have to do a better job on these big Briskets and not loose my broth.  The Pork Butt was not injected and I find them to have a better flavor that way.  I did finally find a Misto Spray container I really like to spritz the meat with (pump it and it sprays a real fine mist).  So our BBQ Stash is now replenished and we are in good shape to barter meat and enjoy sandwiches for awhile.

Friday Night Pizza

We have been having Frozen Pizza every friday night for a long long time now and never tire of it.  Aldi's brand Mama Cozzi? or the California brands are the two we think are the best.  What makes it work for us is that we always buy either just a cheese pizza or veggie pizza and put other topping on it that we might have on hand.  This pizza was as you can see the veggie pizza and we were very lucky to have just cook a turkey and had that nice turkey breast and added plenty of anchovies along with extra Pecorino Cheese which is an amazing cheese and we are never without a large wedge that takes the place of so many other cheeses.  We use it for everything.  We like all the different crust but Thin seems to be what we like best and we never ever leave off the Sriracha.

Fried Turkey - New Thoughts

Just wanted to be sure I said how well this Waring Pro Rotisseri Turkey Fryer worked.  It was easy to use and did a great job and cleaned up nice as well.  As far a the turkey goes, I am like everyone else and really sold on how good they are but with one difference.  I find that after they are held over you get about the same turkey that I do when I smoke a turkey.  That could be that I just do a better job on turkey by not over cooking them which is what I think most people do.  That is important to me because I just don't like the pressure of carving a turkey or anything else at the table and like to feed a crowd by having all that done ahead of time.  They are very good though and we will still use ours this Thanksgiving.  Here's a pic of a little leftover breast meat that I made Turkey Melts with and mine had Cajun Peppers and her's had dill pickles.  Oh how I love those Sweet n Hot Cajun peppers, these are hot as hell fire but I can't resist them and they proved to be a perfect addition to this Turkey Melt.

I have wanted to try Fried Turkey for a long time because I hear about how good they are all the time and not once have I heard anyone say a negative word.  Sooooo, Waring Pro Professional Rotisserie Turkey Fryer / Steamer was on sale at Sam's for 199.00 and I had to have one.   It makes a lot of sense to have this thing set up the way it is and be able to cook with much less oil due to the rotisserie.  Any frying a big bird has always seemed to make sense to me as well, and I must say I am not disappointed.  Now I have had plenty of good reviews on my turkey cooked the conventional way and never dried one out, but this frying effect on the outside of the bird is worth it all.  I won't say that my smoker will never see another turkey but this fried bird is probably better but just different.  I had absolutely no problems with my first cook but will tell you what to look out for if you ever find yourself using one of these cookers.  First, it takes around 45 min for 2 1/2 gal of oil to come to 350 and you may need to plan on that amount of time but you can expect the cooking time to be right on with the recipe included in the book, i.e. about 3 min per lb.  Another thing I was not expecting is the skin on the breast was not crispy and I guess that might be good because I don't know how you would slice it if it had been.  The skin on the legs and wings were super crispy and very good, they were also my fav part.