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Potato salad with a crisp, roasted twist

I’m always making  potato salad for summer picnics, and believe me, I’ve tried many different recipes.

I tried a new recipe over the weekend for a BBQ celebrating my dear friend Chuck’s birthday. It’s a little different than your normal potato salad and rather easy to put together as I roasted the small red potatoes in the oven with olive oil rather than boiling them.

I love the oven-baked flavor of the unpeeled potatoes that had a slight crisp to them. It was a nice change served with barbecued ribs.

No Egg Red 

Potato Salad

Serving size: 8     

12 cups cubed red potatoes

1 cup chopped red bell pepper (about 1 medium)

1/2 cup minced red onion

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

2 tablespoons dijon mustard

2 tablespoons mayonnaise

1-1/2 teaspoons salt

1/2 teaspoon ground black pepper

Cut the unpeeled potatoes into bite-size pieces. Place on a cookie sheet (with sides) and drizzle with olive oil and mix well. Bake in a 350-degree oven until potatoes are done. Remove from oven and season lightly with salt and pepper; cool. In a large bowl, combine potatoes, bell pepper and onion. In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and chill well before serving. 

Marinated Venison

Serving size: 6

1/2 cup red wine vinegar

1/4 cup honey

1/4 cup soy sauce

2 tablespoons ketchup

Dash whole ground pepper

Dash garlic powder

1 1/2 pounds boneless venison steak, cut into 1-Inch cubes

12 cherry tomatoes

12 fresh mushrooms

1/2 medium green pepper, cut Into -inch cubes

2 zucchini, cut In 1-inch pieces

1 large onion, cut Into wedges

In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder, set aside 1/4 cup. Add meat to bowl or bag; stir or shake to coat. Cover or close bag and refrigerate for four hours. One hour before grilling, toss vegetables with 1/4 cup marinade. Drain meat, reserving marinade. Thread meat and vegetables alternately on skewers. Brush with marinade.  Grill over medium-hot coals, turning and basting often, for 15 to 20 minutes or until meat and vegetables reach desired doneness.  Remove from skewers and serve. If using wooden sticks, soak the sticks in water about 15 minutes to prevent burning.

Adam’s Hawaiian Ribs

Serving size: 8     

5 pounds baby back or spareribs

3 slices fresh ginger

1/4 cup cider vinegar


1 cup sugar

1/2 cup low sodium soy sauce

1 cup ketchup

1/4 cup oyster sauce

Cut ribs into serving size pieces. Boil ribs with ginger, cider vinegar and enough water to cover ribs in a large kettle 30-60 minutes until ribs are cooked. Drain ribs and marinate drained ribs in sauce 4 to 24 hours in the fridge. Broil in oven or place over bbq grill until ribs are hot. Baste with sauce occasionally while cooking.

GARY’S TIP: Cut old nylon stockings lengthwise to make ties for tomato plants. These will not cut into the stalk and are very strong.

FOOD FOR THOUGHT: Enjoy the little things every day, for one day you may look back and realize they were the big things.