Simple Potato Salad

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There is a softness in my soul towards simple food made from scratch. On this beautiful October day I’m making potato salad to go with my husband’s smoked brisket. Here’s the brisket after four hours in the smoker at 200 degrees. He uses charcoal briquettes, lump charcoal and hickory chips for the smoke. We finish it in the oven, at 250 degrees covered for another four hours.

DSC01815Everyone has their version of simple potato salad. Here’s mine. Hope you enjoy.

Ingredients:

  • 5 pounds of red potatoes, boiled in salted water with skin on, then peeled
  • 2 boiled eggs, chopped ( optional)
  • chopped green onion to taste
  • 3 tablespoons of sweet pickle relish
  • 1/2 teaspoon garlic powder
  • 5 tablespoons Miracle Whip Salad Dressing (we like the sweetness, you can use mayonnaise)
  • salt, pepper and paprika to taste

Directions

DSC01818I had large red potatoes so I quartered them and boiled them in salted water until
fork-tender. After they cool down enough you can handle them, peel the skin off. You don’t have to do this, I just think it tastes better.

At the same time I boiled the potatoes I boiled two farm-fresh eggs from a dozen that my friend Amy gave me. Peel, cool and chop roughly.

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While the eggs and potatoes are boiling I get my onions chopped and get out my spices.

DSC01822Put the spices and dressing on when the potatoes are still warm. Smells so good. The salad should be wet because it absorbs so much of the dressing as it cools. Add more dressing if you need to. Yum.

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July in Texas

I love July in north Texas. Sure it’s hot, but there is B-B-Q and the garden is picking up steam. I like getting up early to take my walk in the summer. So after dousing myself with repellent to keep away the hummingbird-size mosquitos and the chiggers lurking in the grass, I walk up and down my country road for my requisite thirty minutes. I am serenaded by my four donkeys as soon as I walk out the front door; our built–in intruder alert system. This morning when I got back Indy came up for a little snuggle time and to see if he could finagle a treat.

Pretty Boy Indy
Indy

God had a good day when he made donkeys. These little miniatures are loyal, affectionate; they keep away coyotes and kill the bad snakes before they get into the yard. Indy is a little stud donkey we keep on our back pasture. He is by himself (not counting the deer) on about four acres, we keep the Jennys fenced on another pasture (we have four miniature donkeys and that’s enough) and his sire, Poco in the pasture up front. Where have you been momIndy has a thing about smelling my shoes. His version of asking “Where have you been?” So after he investigates my shoes, he gets his scratch and poses majestically for pictures.

Bette Davis eyeI think donkey eyes are beautiful; rimmed with black and with the longest eyelashes! Donkeys are perfectly adapted for the rocky, cedar-covered hills that surround our home.

Just one inch more
If I could just reach that piece of grass.

This summer I have been trying to get the back garden going again. We have a few tomato and green pepper plants in our garden berm that has fencing around it to keep the deer out. I have not done much else but plant a beautiful Purple Fountain Grass plant (my new favorite plant) yarrow (which the rabbits are eating) and Moonflowers.

Purple Fountain Grass
Purple Fountain Grass

 

 

 

Moonflowers
Moonflower Vine

The Moonflowers have made it so far I think only because they are poisonous and the animals know that. They will have large white flowers that bloom in the afternoon and smell wonderful. The rabbits or deer ate all but three of my sunflowers as soon as they sprouted. But those three are the colossal kind so they will be enough. On the other side of the patio is a huge berm where the trick is to pick plants that like partial to heavy shade, hot weather and resist grasshoppers and hungry rabbits. So far, the dianthus, zinnias, coleus, begonias and cosmos have done the best. There is a large red oak tree over this spot that shades these plants.

 

Zinnas
Zinnias
Cosmos
Cosmos
Coleus Beauty
Coleus
Begomia
Begonias

I’m especially enjoying today because my sweet husband of almost forty years is smoking ribs and a roast in the smoker today. He is a talented and passionate griller/smoker and from the looks of things I won’t have to cook meat for a while.

Green salad and potatoes to go with, plus I baked a two-person size red velvet cake for dessert. Yum. I’ll have to walk for an hour tomorrow.

George’s Christmas Ham

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My husband George is a great cook. Never scared to try something new, this year he wanted to make his own Christmas ham. Not the pre-cured ham that comes already cooked but the real thing; a fresh ham shank, butt end. He started with a great recipe from Weber’s at http://www.weber.com/weber-nation/blog/pecan-smoked-fresh-ham-with-maple-glaze-on-the-wsm and modified it a little for our tastes. Tender and juicy, the meat has the best characteristics of pulled pork mixed with a not-too-salty ham taste. Definitely a keeper!

 

The Pig
9-10 pound ham shank (not precooked, some people call these “green”, which sounds a little weird) A note of admiration here for our butchers at Brookshire’s Grocery Store in Weatherford, Texas, who talked with George about this little project and held us a ham shank from their Christmas order. He told us they usually only get these in at Thanksgiving and Christmas. We can request one anytime.

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Ham shank and rub.

 

The Rub
½ cup brown sugar, dark
¼ cup kosher salt
2 tablespoons black pepper, ground coarse
2 tsp cayenne pepper, ground (optional)

the-rub

Score the fat cap on the ham shank to allow the rub to soak into the meat. Mix rub ingredients and apply to the meat liberally. He wrapped ours in plastic wrap and refrigerated it for 48 hours. Reserve some rub for application right before you smoke it. Make sure you set the meat out of the refrigerator for at least 30 minutes before you put it on the smoker. We used the coarse ground black pepper, but next time will use a smaller grind to keep it out of your teeth.

wrapped-up

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Scored and dry-rubbed ham.

The Glaze:
½ cup honey
2 teaspoons black pepper, ground
2 teaspoons kosher salt
1 cup maple syrup (not imitation flavored)

Mix ingredients and bring to a boil in a medium-sized saucepan. Reduce by half. Be sure to watch this carefully because it can boil over really easily. I won’t tell you how I know that. Glaze the ham every two hours. He used a foil pan underneath to catch the fat drippings. Makes clean-up easier.a-thing-of-beauty

 

 

 

 

The Wood:
8-10 pc apple wood chunks (presoaked in water)
apple wood-infused charcoal

The original recipe called for pecan wood, which is a little strong for our tastes, so we used apple wood instead. After he set the smoker bed with charcoal, he also needed three additional chimney starter’s full of charcoal to maintain the desired heat for the six-hour smoking time.

We have a big off-set smoker so the temperature that Weber wanted, 250 degrees, is a little tough to maintain for six hours. He cooked the ham shank six hours between 200 and 220 degrees on the smoker and finished it in the oven covered with foil at 250 degrees for at least two hours. We use an instant-read thermometer to make sure the meat is at an internal temperature of at least 165 degrees.

Happy eating!