It's another My Grandmother's Recipes day around here.
I made this last week and put a slight spin on the recipes in her recipe folder, mainly because that's what I had in my pantry. I'm a bit of a believer in not buying a ton of random ingredients you don't typically use.
They just go bad.
The original recipe was from Better Homes & Gardens, one of Nanny's favorite places to find recipes. At least out of the newer ones, the rest are hand written on old index cards or photocopied in the library where she worked.
There are even a few written on the back of old gas receipts.
adapted from Better Homes & Gardens
2 tbsp olive oil
1/4 yellow onion, diced
1/2 cup spicy brown mustard
2 tbsp honey
2 tbsp apple cider vinegar
2 tbsp lemon juice
1/8 tsp dried thyme
1.5 lbs of country style pork ribs
Saute onion in a small sauce pan until translucent. Reduce heat to low and add mustard, honey, vinegar, and lemon. Simmer for a few minutes to thicken. Stir in thyme. Preheat grill to high, reducing to medium/low before placing ribs on the grill. This will give them nice grill marks and a bit of char. Cook ribs on a medium/low heat basting with mustard-glaze until they have completed cooking. Be sure to reserve a bit before glazing the ribs to serve alongside them.
Based on the printer date on both of these recipes, she didn't start making them until shortly before Jeremy and I were married. Although it seems I remember seeing both of these around Memorial or Labor Day one year.
Like the ribs, the potato salad recipe was taken for another favorite recipe spot of her's... Food Network. I also changed it up a bit so it fit more of what I like to cook and eat, it's a Sandra Lee recipe and I feel like she sometimes using prepackaged things when they don't need to be used.
Does anyone else remember way back in the day when you had to write to Food Network for the recipe you wanted and they'd mail it to you?
I wish I remembered who that Chocolate Taco recipe I requested was from, I still remember getting it in the snail mail.
Nanny's Texas Potato Salad
adapted from Food Network's Sandra Lee
5lb bag of small red potatoes (the crawfish boil bag around here)
2 hard boiled eggs (optional, I left them out)
1/4 cup yellow onion, minced
1 1/2 cups of mayonnaise (or sub part of it for sour cream or greek yogurt)
3/4 cup yellow mustard
1/4 cup + 2 tbsp dill pickle relish
salt & pepper
Paprika and green onion for garnish
Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender. When potatoes are cooked through, drain them and place back into the pot. Using a potato masher, mash potatoes into a chunky consistency, or smooth if you prefer it. Toss in all other ingredients and stir to combine. Garnish with paprika and green onions.
I also used a little garlic salt, I can't stand to not use garlic!
With Memorial Day coming up, how do you plan on celebrating?