Category Archives: salads

March 7, 2013

Tomatoes and fresh mozzarella with chimichurri

The happy accidents that occur when you have leftovers you don’t know what to do with. That is the topic for discussion today.

I am not speaking of composed leftovers, as in when you make a composed dish and there is more than you can eat in one sitting. Such as a casserole. That would be King Daddy’s department. That man can eat leftovers like nobody’s business. No, I am speaking of the odd bit of leftover steak, the small chunk of Parmesan cheese or the half a bunch of parsley. I tend to let those kinds of things sit in the fridge until…oh, oh…they’re moldy or wilted or have solidified into a paleolithic rock.

So, here in Week 4 of being a vegetarian for three days during Lent, I had these things left over: some chimichurri from a Char-Broil recipe that I will unveil in mid-April (nothing like writing about a cheap meal on income tax day when you haven’t even filed your own taxes, yet), some fresh mozzarella from the previous night’s eggplant Parmesan, and some cherry tomatoes. I don’t know why nobody’s thought of this until now (and apparently nobody has because I Googled it and nothing came up), but chimichurri, mozzarella and tomatoes is delicious!

I cannot give you my top secret chimichurri recipe until April, but I can give you Michelle Bernstein’s recipe, which is pretty darn tasty. Chimichurri is an Argentinian parsley-based sauce with lots of garlic and olive oil. Once you make this, you may never go back to pesto again. Here’s the recipe from a post I did a couple of years ago.

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Tagged as chimichurri, garlic, mozzarella, olive oil, parsley, tomatoes

October 12, 2012

Grilled vegetable salad

It has been a bad week for me. Deliciously bad, but I must now atone. This week brought me fried chicken from Popeye’s (I have a chef friend who told me once that when he goes on picnics he just picks up Popeye’s, lets it come to room temperature and thinks he couldn’t do it any better himself), hamburger and Tots from Sonic (we were helping a friend move – no time for dieting), Krispy Kreme pumpkin spice doughnuts (limited time only!) and Blue Moon sandwiches (got to feed the girls at P.E.O. – our meetings are very strenuous).

So I wiped off the Char-Broil infrared grill, threw some marinated vegetables on there and made a veggie salad. It’s hard to make fattening food on a grill. Macaroni and cheese just slides right through the grates.

If you would be so kind as to hop on over to the Char-Broil site and grab the recipe I would surely appreciate it. You won’t gain an ounce.

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Filed under salads, Uncategorized, veggies

Tagged as gorgonzola cheese, grilled vegetable salad, grilled vegetables, lemon juice, olive oil, onions, peppers, southern cooking

September 19, 2012

Chicken Satay Salad

Mark and I have good days and bad days.

No, our marriage is not in trouble. I’m talking about food. The good days are full of salads, Asian food and grilled chicken. The bad days are, oh, let’s see. Krystal? Why, yes! Fried chicken and mashed potatoes laced with sour cream? Seconds! So we try hard to space out the bad days between the good ones lest we return to the early days of our married life in Reno when blissful happiness and a lack of attention to dietary detail led us each to gain about 30 pounds. I am not kidding.

Last night was one of the good nights. We had a stunningly delicious salad created by Food Network Magazine. It involves lots of fresh veggies and chicken sauteed in Thai peanut sauce, which you can find in the Asian section of most supermarkets. This incredibly healthy salad allowed us room for…you’ll be disappointed in me…the Bacon Crumble Apple Pie that I made for Bacon Wednesday at the Community Resource Center. Oh, yes. You’ll get the recipe for that soon enough. Now eat your salad.

Here’s the recipe for the salad or just hop on over to the Food Network site and read it there.

Chicken Satay Salad (From Food Network Magazine)

2 skinless, boneless chicken breasts (about 1 pound)

7 tablespoons (about 1/2 cup) Thai peanut sauce

3 tablespoons vegetable oil

Kosher salt and freshly ground pepper

2 tablespoons fresh lime juice

1 head romaine lettuce, sliced

1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks

1 medium carrot, halved lengthwise and thinly sliced

1 red bell pepper, thinly sliced

1/4 cup roughly chopped fresh cilantro, plus more for topping

3 tablespoons chopped roasted salted peanuts

Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.

Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.

(Note: I added a few splashes of fish sauce and one diced serrano chile to the dressing and it jazzed it up quite a bit.)

Cracked wheat salad

Self-control. Isn’t that just the hardest thing? I was at a gathering today with some of the Women of St. Paul’s and we were talking about the cardinal rules of weight control. If you are eating standing up, there is no caloric intake. If you are eating something that has broken off of the whole, as in part of a cookie, that does not count either. Then there is my own personal theory that if you have existed on twigs and sticks for several days, the body requires a jolt of fat, as in a cheeseburger, to keep the metabolic balance in check.

We were discussing this as I was eating the last shreds of a Velveeta, cream of (fill in the blank) soup, spaghetti casserole out of a sheet pan with a plastic fork. Of course, that doesn’t count either since it falls under the “eating something that has broken off” rule. In this case, the entire sheet pan was the whole and the 18 delicate forkfuls were the part.

But at some point, even with these dietary laws, you have to pay the piper, I’m afraid. So how about a nice, light, healthy cracked wheat salad. Oh, you know what cracked wheat is. It’s the good stuff in tabbouleh, which always contains way too much parsley, in my opinion. Who am I to argue with the peoples of the Mediterranean who love all that parsley? But I have a personal resentment. When my father died, and we were all drowning our sorrows in a luncheon before the funeral, one of my dad’s friends started making his way around the room with sprigs of parsley that he urged us to eat to mask the smell of alcohol on our breath. At the time, there wasn’t enough alcohol in all the world and I didn’t care one whit if anyone smelled it on my breath. If I could have smuggled a box of Chardonnay into the funeral I would have. Is that inappropriate?

At any rate, make this salad. Cracked wheat, or bulgur, cooks like couscous. Easy and quick. It has a nice nutty taste. You can substitute any kind of nut for the hazelnuts. I just happened to have some in the freezer. And you can substitute or add any kind of vegetable.

Cracked wheat salad

1 ½ cups water

¾ cup cracked wheat (bulgur)

½ cup roasted coarsely chopped hazelnuts

½ cup diced orange pepper

¼ cup diced red onion

2 tablespoons golden raisins

3 tablespoons extra virgin olive oil

1 ½ tablespoons apple cider vinegar

Bring the water to a boil in a small saucepan. Remove from the heat and add the cracked wheat. Cover and let stand until the wheat is tender and the liquid is completely absorbed, about 15 to 20 minutes.

Add the rest of the ingredients and toss to thoroughly combine. Serve chilled or at room temperature.

Top 5 ingredients you’re embarrassed to have in your pantry (and smothered country fried steak)

If you consider yourself to be a sophisticated cook who routinely uses ingredients like fish sauce, beef short ribs and Thai red chile paste, should you be embarrassed that you routinely give some love to the cream of mushroom soup in your pantry? I think not.

Mark and I were considering this as I unashamedly mixed a can of cream of celery coup, with a can of beef broth (it’s not real beef, I assure you) and a packet of Lipton Onion Soup mix together for a country fried steak sauce. Yes, I know these are highly processed foods that are bad, bad, bad for you. But I don’t care, care, care. Every child of the 1950s ate this stuff routinely and most of us aren’t dead…yet.

So we made a list of the top 5 things we might be embarrassed to have in the pantry. Here goes (don’t judge me):

1. Cream of (fill in the blank) soup. You can make a Bechamel sauce and add flavorings, but I promise you it will not taste as good as cream of (fill in the blank) soup with a little doctoring. My Chicken Divan is a triumph of culinary excellence in part because I use not one, but two, types of cream of (fill in the blank) soup.

2. Velveeta. Yes, my beloved Velveeta, which I know is not actual cheese. It is a “cheese product” and I think it should just hold up its head and be proud of that. It is essential for making macaroni and cheese. I’m sorry, but when I see a recipe for mac and cheese that involves real Cheddar I just cringe. Rubbery. That is all I have to say on that subject. Velveeta is also what makes my squash casserole worth the price of admission.

3. Stovetop Stuffing. Be honest. You cannot make stuffing better than Stovetop. And it takes five minutes! Just look on the back of the box, try the recipe for the chicken breasts with Stovetop Stuffing and cream of (fill in the blank) soup and tell me it isn’t divine.

4. Ritz Crackers. You never know when you’re going to have to add a crunchy, buttery topping to something. You can saute some panko breadcrumbs with butter, but why bother when you have all the essential ingredients in that beautifully golden Ritz cracker.

5. Rice-A-Roni. Do not follow the package directions! They are wrong. The directions say to add two cups of water to the rice after you saute it with the butter. Add a cup and a half. You will end up with soggy rice if you ignore my advice. I do not understand how the Rice-A-Roni people have not figured this out. And Rice-A-Roni is terrific in cold rice salads. Here’s a recipe.

So those are my guilty pleasures. What are yours? Tell me the top 5 things you have in your pantry that you would not want Food Network to know about.

Smothered Country Fried Steak

4 cube steaks

Soy sauce

Flour

Vegetable oil

Salt and pepper

1 can cream of celery soup

1 can beef broth

1 package Lipton’s Onion Soup Mix

Liberally sprinkle steaks with soy sauce and let sit for 30 minutes. Put the flour in a gallon bag, add salt and pepper to taste and coat steaks liberally with the flour. Heat about a ½ inch of oil in a skillet over medium high heat and fry the steaks until a deep golden brown on each side.

Mix together the soup, broth and onion soup mix. Put the steaks in a 9-by-9 pan (or whatever fits) and cover with the soup mixture. Cover the pan with foil.

Back at 350 degrees for 45 minutes.

Serve the steaks and sauce over mashed potatoes for the maximum effect.

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Filed under beef, casseroles, cheese, chicken, salads, sides, Uncategorized, veggies

Tagged as country fried steak, cream of mushroom soup, rice a roni, ritz crackers, smothered steak, Stovetop Stuffing, velveeta

May 20, 2012

When the Bishop comes

Bishop John C. Bauerschmidt makes a pilgrimage to the center of the universe, the kitchen at St. Paul's Episcopal Church.

When the Bishop comes. It’s momentous. It’s a big, big day. It requires weeks of preparation on the part of the Women of St. Paul’s. We go into battle mode and our arsenal is vast: cucumber sandwiches, pimento cheese, deviled eggs, lemon cupcakes and chicken salad, white meat only naturally. And that’s just for starters.

Of course, the Bishop is not coming to eat. He’s coming to preach, to confirm new members and to baptize babies. As far as food goes, he’d probably be just as happy eating some 7-layer Mexican dip and a few Cheetos. But that’s not how we roll at St. Paul’s. Not. At. All.

Presentation is everything

A few weeks before the Gala Reception – and it’s always called the Gala Reception for reasons I’m unclear about – the word goes out to the Women of St. Paul’s. Each and every year, the food chairman is immediately worried that we will not have enough food. Could you make a few more egg salad sandwiches? How about adding some brownies? Each and every year, we could feed Congress with what ends up on the immaculately decorated tables. It’s a point of pride. We make beautiful food because this is what we do.

Wanda (we made her pose like this) with her floral masterpiece

This is how the day goes. The reception is at 1 p.m. (actually, it was supposed to start at noon but, ahem, the Bishop slightly runs over the normal duration of a sermon). The women have been hard at work since 9 a.m. The massive floral centerpiece has been in place since last night in the middle of the series of tables put together to resemble a cross. How ecclesiastical of us. The centerpiece is the size of a child’s wading pool. Wanda Woolen, who has been elected Chairwoman of Everything for Life, just threw it together using flowers from her garden. Really now. If I did the centerpiece from my garden it would consist of crabgrass and dandelion leaves.

Mini ham biscuits with floral flourishes

Platters start to arrive around 10 a.m. We appreciate the contribution of each and every woman and time associated with assembling 75 cucumber sandwiches or 80 lemon cupcakes. However, some of the presentation is not quite…uh…up to standards. I won’t go into details here. Let’s just say that Leslie Frasier, the presentation architect of the women’s group, has come armed with clusters of grapes, ivy leaves, hydrangeas and other decorative flourishes to assure that the Bishop, who won’t notice, notices. Cheetos. The man just wanted some Cheetos.

Leslie (yes, I made her pose for this, too) adds a final touch to a plate

Actually, I did some reconnaissance of the Bishop’s plate as I was leading him to the kitchen for a photo opportunity with the women who make it all happen. Three shrimp tails. A dab of cocktail sauce. That was it. Unlike some of us (me), who roamed the buffet tables like a starving hyena, pausing momentarily to appreciate the neatly arranged sprigs of parsley intertwined around the chicken salad phyllo cups.

At the end of the reception, we are well pleased with ourselves, even though we are led as Christians to practice humility. We can be humble in the real world. We’re allowed just a wee bit of self-satisfaction within the confines of Otey Hall. We are fools for God. Fools for the God who appreciates a well-executed deviled egg plate.

Larb: It’s not throw-up so please read

Oh, I know, I know. Sometimes I just lose ya’ll completely. What in the hell is larb? O.K., here’s where I’m going to reel you in. You know those tasty lettuce cups filled with seasoned chopped chicken at Pei Wei or P.F. Chang’s? You know you love them. You can’t get enough of them. In the real world of Asian cuisine, that is larb, my friends.

The first Thai restaurant I ever went to was in Reno, Nevada, back in the early 1990s. We did not have such exotic food in Charlotte, N.C., where I was previously living. If it wasn’t fried chicken or barbecue, we didn’t know about it. The Siamese Hut in Reno is where I first encountered Pad Thai, pan-fried dumplings and larb. Oh, the larb. Addicted from the start.

I still cannot make it as good as the Siamese Hut, or now Royal Thai where I live, but the following is a good approximation. A few notes about ingredients you may not be familiar with. Fish sauce. You have to have the fish sauce. You can find it in any Asian section of your supermarket now and it is a wonder elixir. Don’t smell it. It smells like dirty socks. But add it to anything, from stews to soups to stir-fries and it will boost the flavor a thousand times. It’s loaded with that thing called umami, that fifth taste that elevates the taste of other foods. Thai curry paste. You have to have that, too. Again, throw it into anything and it will make the flavor pop. You know I will never ask you to buy ingredients that only do one thing. Just think of Thai curry paste as the seasoning salt of Asia.

I am so sorry I am throwing a monkey wrench into your usual week night fare of country-fried steak or chicken and dumplings. But every once in awhile, you’ve got to breath free. Throw off the traces. Lob something new out there. Or larb something new out there.

Larb

Juice of 2 ½ limes

4 tablespoons fish sauce (Asian aisle)

1 tablespoon sugar

2 teaspoons Thai curry paste (Asian aisle)

2 tablespoons toasted rice powder (this is easy, don’t panic)

1 pound ground chicken

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

½ cup chicken broth

½ cup chopped fresh cilantro

1 serrano chile, minced

½ cup thinly sliced red onion

Large leaves of iceberg lettuce.

Mix together the lime juice, fish sauce, sugar and curry paste to make a sauce. Set aside.

Measure out two tablespoons of white rice and put it in a sauté pan over medium high heat. Sauté until the rice is toasty brown. Put in a coffee grinder and grind until the rice becomes a powder. Set aside.

Put the ground chicken into a frying pan and cook over medium heat until the chicken is no longer pink, breaking it into the smallest bits you can. Add the garlic, fresh ginger and chicken broth. Continue to cook until the broth has evaporated. Add the rice powder.

Mix in the sauce and add the cilantro, chile and red onion. To serve, mound a bit of the larb in a lettuce leave, fold the leaf like a taco and enjoy.

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Tagged as cilantro, ground chicken, larb, p.f. changs, pei wei, thai cuisine

April 28, 2012

Chopped

Despite a language barrier, Danielle and I work well as a team using hand signals

We had an hour, but it is 20 minutes now until judging and the chicken is raw. And then there is the peanut butter issue.

In our basket at the Char-Broil version of Chopped are the mystery ingredients: a whole chicken, a fennel bulb, a stick of butter, bacon, a wedge of blue cheese, a pineapple and a horrifying jar of chunky peanut butter. We have to use all of them in our dish. The Char-Broil people, who have kindly invited the All-Star Bloggers to a resort outside Atlanta, have thoughtfully provided us with a nifty “kitchen” consisting of two disposable cutting boards, a half sheet pan, a moderately sharp knife, and four miniscule bowls.

Fear the Diva

But I have the ace card in my corner. My teammate is Danielle Dimovski, the reigning world pork champion better known as Diva Q. I am totally set here. This is going to be a walk in the park. “I know exactly what we’re going to do,” says Danielle as she hacks away at the pineapple. “We’re going to make beer-can chicken but we’re going to use the pineapple as the beer can. We can totally do this in an hour.” I have a slightly difficult time understanding her. Danielle is from Canada and she uses words like “aboat” (about) and “hoose” (house). Then again I use words like “haid” (head) and “bidness” (business). We have a slight language barrier, but we’ll work through that.

There are screaming hot Char-Broil TRU-Infrared grills set up around the Lake Pavilion at Serenbe, an insanely gorgeous planned community. Danielle slams that chicken onto the pineapple spike, rubs on some spices and citrus juice (the bloggers have a common “pantry” of additional ingredients we can use), slaps the whole thing authoritatively on the grill and slams the lid shut.

If you’ve ever watched Chopped, the Food Network Show where four chefs are given mystery baskets of insanely inappropriate ingredients, you will understand that Danielle and I had to take a few minutes to ponder the butter, blue cheese, bacon, fennel and peanut butter.

Bacon? Obviously, no problem. We cook it on a grill pan. Fennel? Shave it and briefly kiss it with some grill marks. Alrighty then. We’re left with the butter, blue cheese and peanut butter. Yummy, yum, yum.

I am slightly reticent to offer suggestions to the world pork champion, but I wonder if we can’t use the peanut butter with some barbecue sauce to make a dipping sauce for the chicken. Why the hell not? We throw the peanut butter, barbecue sauce, a bit of lemon juice and a bit of Worcestershire into one of our pygmy bowls. We throw in some bacon grease and butter. It looks like baked beans. But it tastes good.

It is now 20 minutes before turn in. Danielle lifts the lid of the grill. The chicken is…raw. Plan B. Plan B! This woman is a rock star. She takes the knife and dissects that chicken right on the grill! Two chicken breasts off the bird and onto the grill. I retreat to make a vinaigrette for the fennel.

Grilled chicken with fennel slaw and our almost-award-winning pineapple and bacon bites

I am going to cut to the chase.We made a grilled chicken breast over grilled fennel slaw in a citrus vinaigrette topped with blue cheese and bacon crumbles. But the single thing that makes our dish is this: We took some of the pineapple, cut into spears, and grilled it. Then we topped it with our peanut butter barbecue sauce concoction and then we put a strip of bacon on top. Sweet and salty on top of sweet and salty. They were over the top. The chicken and the fennel, not so much. Danielle and I knew this. Even though we don’t speak the same language we are realists.

We got honorable mention, based solely on our pineapple bacon bites. The winner was a New York

Christo modest in victory

City chef, Christo Gonzales, who made a chicken breast stuffed with fennel, bacon and blue cheese with a peanut butter and citrus jus. What a show off. Oh, I’m sorry. That’s not ladylike. But we’re not bitter. We applauded Christo, took a bite of his chicken and conceded we were outdone.

I will say this. After the competition, we had quite a few pineapple bacon bites left. And one by one, our fellow bloggers slowly sauntered over to our station and ate them all. I’m just sayin’.

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Filed under cheese, chicken, pork, salads, sides, Uncategorized, veggies

Tagged as bacon, char-broil, chopped, Diva Q, grilled chicken, pineapple, Serenbe, southern cooking

October 23, 2011

The third Saturday in October: Cherry tomatoes and despair

It is the third Saturday in October. There are beautiful sweet cherry tomatoes at the Farmer’s Market. That will be a bright spot in an otherwise trying day.

The third Saturday in October is the Tennessee-Alabama game. It is also right smack dab on or near to Mark’s birthday every year. It’s kind of like getting married the day before April 15, which we did. Our anniversary is always tinged with bitterness as we ready our tax return – and check – to our hapless, idiot government that will waste it on $47 screws. Speaking of screwed, we as a country are right now. I want to go to Wall Street and protest. But I can’t afford the plane ticket, this being a stinkin’ recession and all.

But I digress. So, most years, Tennessee does not do well against Alabama. Most years, I watch the game in the bedroom so I do not have to hear Mark’s constant screaming at the TV. Most years, we start drinking before halftime so that by the end of the game we have a hard time remembering who was even playing. It gets that bad. Happy birthday, honey! He does not tell me to shut up, but he is thinking it.

This year, the game was played on the eve of Mark’s birthday. We got clobbered. Taken to the cleaners. Whooped upside the head. Mark was inconsolable and headed to the deck for solitude so he could properly wallow in his depression. I tip-toe out there. He is pretending to read. I imagine the title of the book: “Hurts so bad: What it means to be a Tennessee fan.” Happy birthday, honey! Happy birthday? Oh, never mind.

So, there is nothing in the world to cure a bad case of depression like Eggs Benedict, which I make him this morning now that he has gotten his appetite back. If you are afraid of making hollandaise and resort to that little packet in the grocery store, please reconsider. It takes five minutes and it never fails. Here’s the recipe.

And the cherry tomatoes, tossed with some fresh basil, salt, pepper and olive oil are a perfect side dish. Hollandaise sauce? Bad, bad, bad but oh so good! Tomatoes are redemption every second bite. I am loading up on restorative food to erase the horror of last night. Supper will be his favorite dish, mustard chicken. And then German chocolate cake for dessert, not just like his mother used to make because I got it at my beloved Publix. But it’s the thought that counts.

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Filed under breakfast, eggs, salads, sides, Uncategorized, veggies

Tagged as alabama tide, cherry tomatoes, eggs benedict, south, southern cooking, university of tennessee, volunteers

October 12, 2011

Ham salad

I am listening to Jacques Pepin on one of my food podcasts this morning and he is talking about what cooks really need to do is keep it simple. No asparagus foams or blood orange coulee. Just roast a chicken and serve it right up. And I wondered if my ham salad qualifies. I would be interested to know if Jacques Pepin actually has ever had ham salad. Or if he knows Mrs. Grissom.

Everyone in the South knows Mrs. Grissom. She started out as the pimento cheese lady and then she ventured into chicken salad and, finally, ham salad. Which is where my husband met her. Not actually. But there isn’t a supermarket below the Mason-Dixon line that doesn’t carry her products. And she’s a feisty old broad, still showing up at her factory in Nashville well into her nineties. The other day Mark was pining away for some Mrs. Grissom’s ham salad and I went to my beloved Publix to get some. And, shockingly, they didn’t have any. Maybe other people were also having Mrs. Grissom’s ham salad attacks and they had run out. I don’t know.

So I decided to make my own and this is so simple I am almost embarrassed to post this but if you, too, are having a ham salad attack one day and cannot find Mrs. Grissom’s you can make your own ham salad too.

First you have to start out with a very humble ham steak. I think this one cost $3.49. You may not think you’ve seen this, but you have. It’s the thing you walk by and wonder, “Who ever buys that?” I do. Mark just loves it simply fried in a cast iron skillet. Once you get it home, do the same thing. Fry it. It only takes about 2 minutes on each side. And then let it cool, trim the fat and remove the bone.

And then all you do is cut it into pieces, put it in your food processor and pulse until the ham is chopped very fine but hasn’t turned to mush. I like to keep things simple where ham salad is concerned. No pickle relish or chopped hard-boiled egg. Just mayonnaise and a little Durkee’s. Durkee’s is probably a story all by itself, but I’ll save that for another day.

There is no recipe here. Just add as much mayonnaise as you like in a ham salad and then add a touch of Durkee’s or plain yellow mustard if you don’t have the Famous Sauce. Taste it before you add any salt. Sometimes the ham is salty enough already.

As I said, I was not actually thinking of blogging about something so simple, but this morning Mark got out the last of the ham salad and started eating it on crackers for breakfast. Really? “This is the best ham salad I’ve ever had,” he mumbled as a few stray cracker crumbs hit the kitchen floor. Really? Better than Mrs. Grissom’s? I hope she doesn’t read this. I’d hate to give her a heart infarction or something.

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Filed under pork, salads, snacks, Uncategorized

Tagged as ham salad, jacques pepin, mayonnaise, mrs. grissom's, south, southern cooking