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Tuesday, June 21, 2011

Home Cookin': Avocado Bacon Potato Salad

This recipe is probably the last one you'll ever need, and the one you only make a couple of times a year.  You know, for special occasions when the entire family gets together.  This is retarded delicious and rather, um, not low calorie.  I just made a batch last night (I'll finish it off with the avocado tonight, before I tote it to a fish fry) and plan to bamboozle my friends with it.  The only thing I can think of that may improve your results would be homemade mayonnaise, with a touch of lime juice rather than lemon and a healthy shake of cayenne powder.  This is not the easiest on your wallet, either, however, if you play your cards right, it's not too expensive (like, eschew the $3 per each organic, hand-coddled avocados and get the $0.99 each ones).

I received the recipe from one of my older brothers, in advance of our Easter family barbecue and ham feast.  I volunteered to make the potato salad, to which I was emailed, "You need to make THIS one".  None of us had ever tried it, now my entire (large) family possesses the recipe.  Well, except my sister who's always on some carcass reducing food plan of sorts.  Me, I am fat and sassy - all systems normal.  I like eating, I don't like eating rice cakes.  I'll buy the bigger pants, whatevs.  At any rate, you simply must, must attempt this at home, I promise that you will make your "O" face.  It is carbohydrate crack.....for real.

Avocado Bacon Potato Salad

5 lbs red potatoes, cut into 1/2 inch chunks
12 strips of thick-sliced pepper bacon (I just used the whole 1 lb pkg, what the hell)
1 bunch of cilantro, stemmed and chopped
2 cups mayonnaise, plus more if needed
1 Tbsp Tabasco course ground mustard (or dijon plus hot sauce)
5 - 6 medium avocados
1 head of garlic, roasted - you can use 2 Tbsp of jarred roasted garlic, if you're a cheater
2 bunches green onions, chopped
1/3 red onion, diced
2-3 jalapenos or serranos, seeded, deveined and finely diced
2-3 limes
salt & pepper to taste

Put the garlic in the oven to roast.  Prep potatoes and place in a stock pot with about 2 Tbsp salt and water to cover, begin boiling.  Note:  I use a "pasta insert" to make draining much simpler.  Just raise the insert and perch inside the pot to drain.  Cook bacon until crisp and drain. Crumble bacon when cooled. Dice the avocado and squirt with lime juice, sprinkle with 1/4 of the cilantro and season with some salt.  Gently fold, cover and refrigerate.

Keep an eye on the potatoes, they should only take 15 minutes or so.  Taste one for doneness, if they are tender-ish, drain, they will cook a bit more.  Don't let them go to mush on you.  Cool potatoes.  A great idea is to cook the potatoes the day before, and refrigerate them until you're ready, if you have time.

Dressing:  combine roasted garlic (squeeze out of skins), mayonnaise and mustard.  Stir well and store in the refrigerator.

In a large bowl, place the cooled potatoes, crumbled bacon, onions (both kinds), cilantro and peppers.  Add the dressing and fold gently until all of the potatoes are well-coated.  Gently stir in avocado.

Test for seasoning and serve.  I like to make the whole shebang a day ahead and let it marry in the refrigerator, prepping and adding the avocaco right before serving so it's not brown and nastified.

This would be fantastic with your Independence Day feast.  It goes well with burgers, hot dogs, barbecue, grilled chicken.  Really...anything you want to serve it with.  Just not "these", for the love of Mike.

P.S.  My Doll Hairs for Dining button works now, just saying.

1 comment:

  1. This sounds excellent and very professional. It is in demand in all businesses

    ReplyDelete