We are celebrating the start of the grilling season by learning how to cook the perfect Bratwurst.
Harmons Chef Tina Jean shows us how.
Asian Style Slaw
1 bunch (6 large) scallions, thinly sliced on the bias
8 ounces shredded red cabbage
8 ounces shredded green cabbage
8 ounces broccoli slaw
½ cup red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup canola oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons Utah’s Own SR Honey Wine vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons roasted sunflower seeds, optional
1 teaspoon salt
20 grinds black pepper
Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed.
Stir the remaining ingredients together in a small bowl until blended, and then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will wilt.
Serves: 12
Mama Nina’s Potato Salad
4 pounds Russet potato, cooked, peeled and large diced
1 ¼ cup light mayonnaise
½ cup Miracle Whip
1 tablespoon yellow mustard
1 ½ teaspoons relish
1 tablespoon yellow onion, minced
1 tablespoon celery, minced
Salt 1 teaspoon plus more or less to taste
Pepper, to taste
3 Boiled eggs (1 egg reserved for garnish, 2 eggs grated)
Scrub potatoes. Place in stockpot and cover with cold water. Lightly salt water, about 1 teaspoon. Bring water to a boil then lower heat to medium and simmer potatoes just until fork tender.
Strain and allow potatoes to cool until able to handle. Peel and cut into large dice. Place in bowl.
In a separate bowl combine mayo, miracle whip, mustard, relish, onion, celery, salt and pepper until well blended.
Grate two eggs into mixture and combine until blended.
Add mayo mixture to potatoes and gently fold, maintain the integrity of the potato.
Garnish with final egg, cut into slices.
Serves: 6 to 8
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