"Damsel in dis Dress" > wrote in message
...
> On Sun, 10 May 2009 11:07:18 -0700, "Dimitri" >
> wrote:
>
>>No dill!
>>
>>Where's the DILL?
>>
>>I don't see no stinking dill?
>>
>>:-)
>
> We don't use "crunchies" in our potato salad because Crash prefers not
> to wear his teeth. Variations to include crunchiness are at the
> bottom of the recipe.
>
>
> * Exported from MasterCook *
>
> Dilled Potato Salad
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Potatoes Salads/Dressings
> Side Dishes Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 8 medium russet potatoes -- diced
> 4 large eggs -- hard cooked
> 1 cup mayonnaise
> 1 tablespoon prepared mustard
> 3 tablespoon dill pickle juice -- *
> 1/2 cup dill pickles -- minced
> 1/2 teaspoon dill weed
> 1/2 teaspoon onion powder
> 1 salt and pepper -- to taste
>
> * If red potatoes are used, reduce pickle juice to 2 tbsp.
>
> 1. Hard cook the eggs; chill, remove shells, and cut in half. Remove
> yolks and dice the whites. Set aside
> 2. Cook potatoes in water until desired tenderness. Drain; rinse under
> cold, running water to stop the cooking process.
> 3. While potatoes are cooking, combine mashed egg yolks with remaining
> ingredients.
> 4. Combine chilled potatoes and the sauce mixture. Add egg whites.
> 5. Refrigerate for several hours or overnight, to allow flavors to
> blend.
> 6. Check for moisture. If too dry, add more pickle juice or milk until
> desired consistency is achieved.
> 7. Sprinkle paprika on top just prior to serving, if desired.
>
> VARIATIONS:
> - Use dill pickle relish instead of chopped pickles.
> - Use fresh minced onions in place of onion powder.
> - Add finely chopped celery for crunchiness.
> - Add a dash of tabasco sauce for a little extra zing.
>


I have no problem with Dill and potato Salad or Dill and Gravlax. For me
Dill and Bacon just don't ring my bell. IMHO they clash - no not Crash,
Clash. I even like dill in chicken soup, I like dill in marinated raw
vegetables or Dill Rye bread,

It's like bacon and whipped cream - it don't work.

Dimitri

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message

> > Combine the chicken base, mayo, and sour cream, stirring together until
> > smooth. Stir in sliced green onions and crisp bacon pieces; pour over
> > potatoes, mix, correct seasoning, and chill for a couple hours before
> > serving.
> >
> > Serves 4
>
>
> No dill!
>
> Where's the DILL?
>
> I don't see no stinking dill?
>
> :-)
>
> Dimitri


Nope. I was attempting to duplicate what Cub sells and I detected no
dill. Pgthhggbbttt!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Sun, 10 May 2009 12:30:03 -0700, "Dimitri" >
wrote:

>I have no problem with Dill and potato Salad or Dill and Gravlax. For me
>Dill and Bacon just don't ring my bell. IMHO they clash - no not Crash,
>Clash. I even like dill in chicken soup, I like dill in marinated raw
>vegetables or Dill Rye bread,

With the exception of Gravlax, I like dill in all the same places you
do. I will attempt to find out what Gravlax is. Maybe I like that,
too, and don't even know it.

>It's like bacon and whipped cream - it don't work.

Eeewww! That's just WRONG!

Carol

--
Change "invalid" to James Bond's agent number to reply.

Dimitri wrote:

> For me Dill and Bacon just don't ring my bell. IMHO they clash - no not
> Crash, Clash.

Bacon goes fine with ranch dressing, and ranch dressing contains dill.



> It's like bacon and whipped cream - it don't work.

Wrap bacon around metal cylinder molds and bake at 350°F, brushing with
maple syrup and sprinkling with black pepper every 5 minutes or so, until
bacon is fully cooked. Cool slightly and slide off molds.

Whip cream with a bit of confectioner's sugar and allspice. Pipe into bacon
tubes to create bacon cannoli. Serve with corn ice cream.


Bob

Damsel in dis Dress > wrote in
on May Sun 2009 pm

> With the exception of Gravlax, I like dill in all the same places you
> do. I will attempt to find out what Gravlax is. Maybe I like that,
> too, and don't even know it.
>
>>It's like bacon and whipped cream - it don't work.
>
> Eeewww! That's just WRONG!
>
> Carol
>

gravlax is salmon with booze and spices as a marinade...very nice
poor explaination on my part.

I think Mr Zelt posted a recipe once


--

The beet goes on -Alan

On Mon, 11 May 2009 03:02:15 GMT, hahabogus >
wrote:

>Damsel in dis Dress > wrote in
on May Sun 2009 pm
>
>> With the exception of Gravlax, I like dill in all the same places you
>> do. I will attempt to find out what Gravlax is. Maybe I like that,
>> too, and don't even know it.
>>
>>>It's like bacon and whipped cream - it don't work.
>>
>> Eeewww! That's just WRONG!
>>
>> Carol
>>
>
>gravlax is salmon with booze and spices as a marinade...very nice
>poor explaination on my part.
>
>I think Mr Zelt posted a recipe once


* Exported from MasterCook *

GRAVLAX

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Smoked fresh salmon, center
Cut and boned
2 lg Bunches fresh dill
1/4 c Coarse salt
1/4 c Sugar
2 tb Crushed white peppercorns
Lemon wedges and pepper

1. Place half the fish, skin side down, in a deep glass dish. Spread
dill over fish. Sprinkle dry ingredients over dill. Top with the other
half of the fish, skin side up.

2. Cover with foil and weight with a board and a five pound weight.
Refrigerate for 48-72 hours, turning the salmon and basting every 12
hours with accumulated juices.

3. To serve, remove the fish from marinade, scrape away dill and
spices, and pat dry. Slice salmon thinly on the diagonal and serve on
small plates or squares of black bread. Garnish with lemon wedges and
black pepper and accompany with Dill Mustard Sauce.

Source: The Silver Palate Restaurant, NYC
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 2256mg Sodium. Exchanges: 1/2 Other Carbohydrates.

hahabogus > wrote in
47 on May Sun 2009 pm

>> With the exception of Gravlax, I like dill in all the same places you
>> do. I will attempt to find out what Gravlax is. Maybe I like that,
>> too, and don't even know it.
>

These will explain better than I could.

@@@@@ Now You're Cooking! Export Format

Tequila And Lime Cured Gravlax

appetizers, fish and seafood

for the dry cu
1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
1 1/2 cups kosher salt
3 cups light brown sugar
for the liquid cu
1/2 cup tequila
1/2 cup fresh lime juice
zest of 1 lemon; colored part of peel ; only
zest of 1 orange; colored part of peel ; only
2 teaspoons whole coriander seeds
3 sprigs fresh dill; with stems
3 sprigs fresh mint; with stems
3 sprigs fresh basil; with stems

Day One - The Dry Cu Mix the salt and sugar together and reserve
1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
jelly roll pan and, forming a bed 1/4" thick along the length and
width of the salmon, spread the cure. Turn the salmon over and lay it
fresh side down on the cure. Scatter leftover cure along the sides and
ends of the fish, and then pull the plastic up so it wraps around the
fish securely and will capture extruding juices. Place a board or
another pan on the fish and set 5 pounds of cans or other heavy
objects on the board to weigh down the salmon. Refrigerate for 24
hours.

Day Two - The Liquid Cu Pour the tequila and the lime juice into a
bowl and stir in the zests. Place the coriander seeds in a plastic
bag, lay it on your work surface, and crush the seeds with a rolling
pin or the bottom of a heavy pan; pour them into the bowl, then chop
the herbs roughly and stir them in. Pour the tequila marinade into a
second plastic-lined jelly roll pan, spreading the zests and herbs out
so they are evenly distributed on what will be the length and width of
the fish. Sprinkle the reserved dry cure over the liquid, again
reserving a bit for the ends and sides. Remove the salmon from the
refrigerator and lay it flesh side down on top of the cure, scattering
the dry ingredients along the sides and ends of the fish. Wrap the
plastic around it, replace the board and weights, and refrigerate for
at least another two days and up to four.

Slice the salmon into thin, long, wide, handsome pieces, using smooth,
long strokes with your very sharp, long knife, and that you leave the
skin on the cutting board. Cut only as much as you plan to eat. Store
the salmon in its cure, but it need not be kept weighted down. Cured
salmon will keep for at least 10 days in the refrigerator.

Notes: Monique Barbeau

Yield: 25 servings



** Exported from Now You're Cooking! v5.84 **

@@@@@ Now You're Cooking! Export Format

Gravlax With Dill Mayonnaise

none

2 tablespoon whole coriander seeds
1/4 cup coarse salt
1/4 cup cracked black peppercorns
1/3 cup granulated sugar
2 lb skinless salmon fillet
1 bunch fresh dill
1 dill mayonnaise; see * note
1 thinly-sliced black bread

* Note: See the "Dill Mayonnaise" recipe which is included in this
collection.

Cook coriander seeds in a small dry saute pan just until the aroma is
released. Crush seeds using the bottom of a heavy pot or a mortar and
pestle. Mix seeds with salt, pepper, and sugar in a small bowl and
reserve.
Slice salmon in half across width and lay pieces side by side on
counter, flesh-side up. Divide dry spice mixture in half and sprinkle one
half over both pieces. Place half the dill sprigs on 1 piece of salmon
and top with remaining piece of salmon to enclose the spices and herbs, as
if making a sandwich. (Make the sandwich even by placing the thick end of
salmon of top of thin end.)
Evenly coat outside of salmon sandwich with remaining spices and dill.
Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish,
and top with weights (canned goods or milk cartons are good). Refrigerate
3 days, turning over every 12 hours.
To serve, scrape off spices and dill. Slice thinly and serve cold with
Dill Mayonnaise and thinly-sliced black bread.
This recipe yields 4 to 6 servings.

Recipe Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

04-11-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Yield: 4


** Exported from Now You're Cooking! v5.84 **

@@@@@ Now You're Cooking! Export Format

Gravlax

none

3 lb smoked fresh salmon, center cut and boned
2 large bunches fresh dill
1/4 cup coarse salt
1/4 cup sugar
2 tablespoon crushed white peppercorns
1 lemon wedges and pepper

1. Place half the fish, skin side down, in a deep glass dish. Spread
dill over fish. Sprinkle dry ingredients over dill. Top with the
other half of the fish, skin side up.

2. Cover with foil and weight with a board and a five pound weight.
Refrigerate for 48-72 hours, turning the salmon and basting every 12
hours with accumulated juices.

3. To serve, remove the fish from marinade, scrape away dill and
spices, and pat dry. Slice salmon thinly on the diagonal and serve on
small plates or squares of black bread. Garnish with lemon wedges and
black pepper and accompany with Dill Mustard Sauce.

Source: The Silver Palate Restaurant, NYC

Yield: 10 servings



** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

"hahabogus" > wrote in message
47...
> Damsel in dis Dress > wrote in
> on May Sun 2009 pm
>
>> With the exception of Gravlax, I like dill in all the same places you
>> do. I will attempt to find out what Gravlax is. Maybe I like that,
>> too, and don't even know it.
>>
>>>It's like bacon and whipped cream - it don't work.
>>
>> Eeewww! That's just WRONG!
>>
>> Carol
>>
>
> gravlax is salmon with booze and spices as a marinade...very nice
> poor explaination on my part.
>
> I think Mr Zelt posted a recipe once
>
>
> --
>
> The beet goes on -Alan

It was one the dishes I brought to my first cook-in years ago. The good
housekeeping illustrated book has a perfect recipe. Mary F taught me the
perfect weight is a NY Times cookbook covered or placed into a Ziploc.

:-)

Dimitri

Paul M. Cook wrote:
> "Miche" > wrote in message
> ...
>> In article >,
>> "Paul M. Cook" > wrote:
>>
>>> OK, barbecue on Saturday. I am bringing creamy dill potato salad. I
>>> have
>>> it all ready to go, except I am torn between adding bacon or not. I have
>>> put in a full cup of bleu cheese for 4 lbs potatoes. I am soliciting
>>> votes.
>>>
>>> Bacon or no bacon.
>> Half with, half without? (Yeah, it means carrying two bowls.)
>
> This crowd you don't want to pamper too much. Best they not have too many
> options.
>
> Paul
>
>

You could also keep the crumbled bacon in a bowl off to the side for the
the folks that want to, can add it by their own choice.