Dimensions Weekly Mens Lifestyle Magazine
Buy Here at Amazon.com "Pooch Kick" Potato Salad
Dressing
1/2 cup rice wine vinegar
1/4 cup olive oil
1/4 cup honey
1/2 tablespoon Dijon mustard
1/2 teaspoon Cholula® Hot Sauce
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon white pepper
Salad Fixins
2 quarts diced red potatoes, cooked crisp
4 chopped hard boiled eggs
1 cup sliced green onion
1 cup diced celery
1 cup diced red pepper
1. Rinse potatoes and dice in bite-sized pieces. Place in a pot and cover with cold water. Bring to a boil and
immediately reduce heat to a rolling simmer. Cook just until potato pieces are cooked crisp. DO NOT
OVERCOOK.
2. Pour potatoes into a colander and spray with cold water to stop cooking. Place in a container and refrigerate
until completely cooled. Do not cover container tightly until completely cooled. NOTE: Steps #1 & #2 can be
completed up to a day in advance.
3. In a mixing bowl, combine the Sauce ingredients. Cover tightly and refrigerate. NOTE: Step #3 can be
completed up to a day in advance so all the flavors combine.
4. When ready to enjoy, combine the Salad Fixins in a large mixing bowl. Add the sauce and combine.
5. Let set for 10 minutes prior to serving so some of the sauce will be absorbed into the potatoes. Makes eight
servings.
“Fake Hand Off” Hot Pepper Bread
1 loaf artesian flat bread
Butter Mixture
1/2 cup olive oil
1 stick butter
8 cloves garlic minced
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
Toppings
6 Cubano peppers or chili peppers, cleaned, cut into 24 strips and rubbed with olive oil
1 red pepper, cleaned, cut into 12 strips and rubbed with olive oil
1 onion, sliced and rubbed with olive oil
1 cup pitted Greek olives
1 cup shredded Parmesan cheese
1. On an angle, cut bread into 12 slices.
2. Melt the Butter Mixture ingredients in a small pan on the burner side of the grill. Remove from heat.
3. Preheat the barbecue grill to medium and place the peppers and onions on the grill. Cook for two minutes on
each side. Remove from heat.
4. Place the bread on the grill and toast on both sides, remove from the grill.
5. Build the “Fake Hand Off” Hot Pepper Bread right before serving. Top each slice of toast with butter mixture,
two slices of Cubano peppers, one slice of red pepper, a few onions, Greek olives and top with Parmesan
cheese. These can be placed back on the grill for one minute or served as is. Enjoy as a first course. Makes
four to six portions.
TAILGATE TIP: If you plan to enjoy this away from home, we recommend that you prep the bread, Butter
Mixture and Toppings at home. Transport these prepped items to your event in a cooler with sufficient ice or
ice packs. Begin again with Step #3 at your event.
-DW | Food and Drink
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