June 4 - BBQ ribs & wings with coleslaw and baked beans
This past weekend we've been up at the cottage with the Shack's, TB and the Lone Hindu Cowboy since it was dock weekend, where the men exert their manliness as they put the massive dock in the lake for the summer. Everyone came up on Friday night and the Cowboy offered to make Indian for this first night. We all jumped on that since all of his Indian food come from his mom's recipes and are insanely good. When he arrived he got to work on tandoori chicken that we would serve over a spinach salad dressed in a raita dressing and some great brussel sprouts and broccoflower. He suggested we might need another side and I though a potato salad would be great with the spicy grilled chicken. Since my experience with Indian flavors is rather limited, this turned into a potato salad in a curried yogurt dressing, not to fancy but ended up being a great easy and flavorful salad.
|the Lone Hindu Cowboy's uber yummy tandoori chicken|
Dinner was a hit, one of the these days Mama Shack and I are going to make the cowboy teach us some of his family recipes and the dock got into the lake with minimal. We ate tons of other great food that I know you'll get to see even more of tomorrow. It was kind of a wash cooking wise for me, since I only contributed a side here and there or helped with the prep work, since our guests really went above and beyond making some amazing stuff. This week will be tough because it will be my first full week back to reality and having to cook every day. We'll see how it goes.
Curried Potato Salad
serves 6-8 as a side
2 lbs of baby potatoes
1/2 vidalia onion
1/2 cup non fat greek yogurt
2 1/2 tsps curry powder
zest of 1 lemon
handful of cilantro - roughly chopped
salt & pepper
1. Cut the potatoes so they are in pieces all about the same size, a good bite about 2 inches. Place in a big pot and cover with cold water and a good amount of salt. Place on the stove and bring to a boil, once boiling cook for 15-20 minutes until tender. Dump potatoes into a colander in the sink and run cold water over to stop the cooking.
2. Place the eggs in a small pot, cover with cold water and bring to a boil. Once at a rolling boil, remove from heat, cover and let sit for 12 minutes. Run cold water in the pot to cool the eggs.
3. In a small bowl whisk together the yogurt, lemon zest and curry powder, adding salt and pepper to taste. Once the eggs are cool, peel and cut each egg into about 6 pieces.
4. In a large bowl toss together the potatoes, cilantro and eggs with the yogurt dressing. Add salt and pepper to taste, cover and let sit in the fridge for about an hour to let the flavors marry.