Welcome to the fourteenth week of our 21-week series, The Feast of the Ages. It is hard to believe we are now 2/3 of the way through this series, which has produced some delicious appetizer/party-type recipes. We created this series as a way to combine our faith with our love for food … the primary topic of this blog. You can read more about how the series got its name, Feast of the Ages, and see the first recipe, here.
We offer salad for the 14th course:
Garlic Potato Salad on Cucumber Discs
Ingredients:
- 3 pounds Yukon gold potatoes
- 1 small onion, diced
- 2 tablespoons garlic, minced
- 1 teaspoon kosher salt
- 4 tablespoons mayonnaise
- paprika
- 1 large cucumber
Cooking Directions:
- Peel potatoes and leave whole.
- Boil potatoes until fork-tender but not falling apart. Drain water and place potatoes in large bowl. Place bowl in freezer and cool completely.
- Once potatoes are cool, dice in half-inch chunks. Add all remaining ingredients except paprika and cucumber. Fold gently until incorporated. Taste and adjust salt if needed.
- Sprinkle with paprika. (A light dusting will do.) Fold gently.
- Take cucumber and using a vegetable peeler remove peel in alternating strips as shown in picture.
- Slice cucumber into approximately 1-inch thick “discs”. Using a small spoon, scoop out a small portion of the center of cucumber, creating a pocket.
- Pile potato salad on each cucumber disc. Sprinkle each with additional paprika.
We hope to see you at the real “Feast of the Ages” to come!
Learn more and/or RSVP here
*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)
(Join us next Sunday for the 15th course.)
If you’d like to see the previous courses:
1st Course (amuse): Shrimp and Pineapple Wontons,
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple “Cider” Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction,
7th Course (antipasto): Tomato and Mozzarella Crostinis,
8th Course (in place of pasta): Mini Soft Tacos,
9th Course (caviar): Country Boy Caviar,
10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots,
11th Course (game): “Jack” Rabbit Gravy over Biscuits,
13th Course (shellfish): Mediterranean Scallop and Shrimp Pot Pie
*******************************************************************
If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):
*If you enjoyed this post, please consider leaving a comment (don’t be a stranger!), subscribing (it’s free!) to receive e-mail updates of future recipes, or sharing it with your family/friends:
Find more recipes at: Titus 2sdays and Tip Me Tuesday
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
Comments