This is a wonderful salad for summer dinners shared with family and friends. Try it with pork or chicken and you have a perfect meal.
- 2 tbsp. jalapeno pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 3 tbsp. honey
- 2 tbsp. Djon mustard
- 1 tbsp. mayonnaise
- 2 tbsp. olive oil
- 2 lb. zucchini, halved lengthwise
- 8 oz. tiny new potatoes, halved
- 2 hard boiled eggs, peeled and chopped
- 1/4 cup chopped pickles
In a small bowl, whisk together the jalapeno, garlic, honey, mustard, mayonnaise and oil. Season carefully with salt and pepper. Reserve half of this mixture for the dressing.
Brush the cut sides of the zucchini with the remaining mixture . Grill on a well oiled rack on a covered grill, directly over a medium heat for 7-8 minutes, until just tender. Turn these only once.
Coarsely chop the zucchini, combine with the potatoes, egg and pickles. Add the reserved dressing, turning to coat.
This makes 6 servings.
Classic Scotch Eggs
This is very different, but intriguing to say the least. Can be served with a Chutney. It can be made with a hot sausage meat but is definitely better with a mild sausage.
- 6 small eggs
- 1 1/4 lb. mild Italian sausage meat
- 1 cup Panko crumbs
- 2-3 cups Crisco oil
Boil the eggs in a pot of water for about 4 minutes. Transfer to a bowl with ice water and cool for 5 minutes. Peel and pat very dry with paper towels.
Divide sausage meat into 6 portions. Flatten each portion into 5 inch circles. Place an egg in the center of each circle and wrap the meat around the egg to completely cover.
Pour the Panko crumbs into a shallow bowl and coat each sausage covered egg completely.
Pour the oil into a large pot until it reaches 1/2 inch up the sides. Heat over medium heat. Add 2 eggs and cook, turning often until the panko turns a golden brown (2 minutes). Transfer to a paper towel lined platter. Repeat with remaining eggs. The oil should be 325 degrees for the eggs.
This can be served warm or cold (I prefer the warm).