Grilled Potato Salad
1/3 cup canola oil
1/3 cup amber ale
3 ounces light cream cheese
1 tsp caraway seeds
1/2 tsp celery seeds
1 tsp brown mustard seeds
1 tsp kosher salt
1/4 tsp red pepper flakes
2 TBSP minced parsley
1. Place all ingredients in blender, and blend on HIGH until smooth.
2. Chill at least 1 hour to meld flavors.
2 TBSP olive oil
2 lbs small red potatoes
1 cup English cucumber, peeled and sliced
3 scallions, minced (including some green leaves)
1/3 cup dill pickle relish
1/3 cup chopped daikon radish
Salt and pepper, to taste
1. Toss potatoes with olive oil and grill over indirect heat until tender; turn often and do not let burn. Remove from heat and, when cool enough to handle, chop into bite-size pieces.
2. Mix chopped potatoes and remaining vegetables in large bowl and mix well with dressing. add salt and pepper, if desired.
Makes 6 to 8 servings.
Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades, & More, Made With Craft Beer
Author: Lucy Saunders
Hardcover: 224 pages
Publisher: F&B Communications (2006).
▶ The first cookbook to infuse the flavors of barbecue and grilled foods with craft beer and the first book to feature the phrase "craft beer" on its cover.
▶ Front cover: here.
▶ Book is out-of-print but used copies can be found on the interwebs. Current cookbook by Ms. Saunders —Dinner in the Beer Garden— is available at the MBAA bookstore.
▶ Posted with permission.
Photo by Yours For Good Fermentables.com.
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▶ Camera: Olympus Pen E-PL1.