July 4th BBQ TIME!

As you know, I grew up on Long Island, NY back in the 50's and60"s, and good deli salads were available everywhere. When I came to Florida over 20 years ago, I went into food shock over the lack of " good" deli foods, Pizza, and other "ethnic" foods we had readily available anywhere. I had to learn to make so many things! I have shared with you my main stay potato salad , Cole slaw, and macaroni salads on another day's blog, but, recently found and tried this one, which definitely sounded like my favorite from NY Deli days, and oh so glad  I did. Nothing like the real thing baby, it is different from mine, will not replace mine except when I crave it, but it is very, very good! NY German Potato Salad 2 lbs potatoes boiled in their skin and cooled. Quarter them before cooking, and cook until fork tender. Peel when cool enough to handle, if desired. ( I do for this recipe) Brine: 1 cup white vinegar 1 1/3 cup water 3/4 cup sugar 1 onion chopped Salt & pepper to taste Combine brine ingredients and boil for 5 min. Slice potatoes thin (I slice about 1/4" but you can go thinner) and pour hot brine over them. Let them marinate in the frig for 24 hours. Drain in a colander but do not drain dry. Do this over a pot so if they are too dry you have extra marinade to add back into the salad. ( I did not need the extra, there is plenty of brine clinging to the potatoes) Add Hellman's Mayo,( OK, I LOVE Hellman's mayo)  enough to make it as creamy as you like, and salt & pepper to taste. You can also crumble cooked bacon into the potatoes too.( I add parsley and shredded carrot, as you will see below, for color and crunch). Chill for about an hour or more. Will keep for several days in the refrigerator. After brining Ready to eat! I consider myself blessed to have been born in the USA, as it was not something anyone can choose for themselves. It clearly was an act of God. I pray every day for all of our brothers and sisters around the world, that we all know peace, safety, security, love, freedom, and of course, plenty of good food to eat! Slow-Cooker Barbecue Beef Brisket Prep Time 10 min Total Time 6 hr 10 min Servings 10 Ingredients 3 tablespoons packed brown sugar 1 tablespoon plus 1 1/2 teaspoons chipotle chili powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper 4 to 5 lb fresh beef brisket (not corned beef) 1 1/2 cups ketchup 1/4 cup apple cider vinegar 1/4 cup finely chopped yellow onion 1 tablespoon Worcestershire sauce 3/4 cup low-sodium beef, chicken or vegetable broth or water Directions Directions In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper. Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket. In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth. Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F. Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine. Thinly slice brisket; transfer to serving plate. Spoon sauce over top.  Use a Brisket flat for this recipe. Grilled Mediterranean Chicken Vegetable Kabobs Prep Time 55 min Total Time 55 min Servings 4 Ingredients Rosemary-Lemon Marinade 1/4 cup lemon juice 3 tablespoons olive or vegetable oil 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves 1/2 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, finely chopped Chicken and Vegetables 1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces 1 medium red bell pepper, cut into 1-inch pieces 1 medium zucchini or yellow summer squash , cut into 1-inch pieces 1 medium red onion, cut into wedges 1 lb fresh asparagus spears 1/4 cup crumbled feta cheese (1 oz) Directions Directions In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade. Sprinkle feta cheese over kabobs. Serve kabobs with asparagus. ( or vegetable of choice. Also goes well with rice or rice pilaf).  Milwaukee Dogs Prep Time 20 min Total Time 45 min Servings 6 Ingredients 1 tablespoon vegetable oil 1 medium onion, sliced 1 package (16 oz) beer bratwurst (6 count) 6 slices Swiss cheese 6 rye or whole wheat hot dog buns, split, toasted 1/2 cup sauerkraut 2 tablespoons coarse-grained mustard Directions Directions In 10-inch nonstick skillet, heat oil over medium-low heat until hot. Cook onion in oil 20 to 25 minutes, stirring occasionally, until brown and softened. Heat gas or charcoal grill. Place bratwurst on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot. Wrap each bratwurst with slice of cheese; place on buns. Top with sauerkraut, onion and mustard. Make any ( or all ) of these for a great tasting celebration any time, and serve with any of the salad recipes I have shared, and some great tasting baked beans. This will satisfy all the hungry appetites you celebrate with! God bless us all!