Potato Salad

This is a classic summer salad, perfect for cookouts. It has complex flavors and a great mixture of textures as well. It can be eaten warm, as soon as it is prepared, or allowed to chill.

1 lb small potatoes, such as new potatoes or fingerlings, red or gold, skin on
3-4 eggs, hard boiled, shelled, medum dice
3 stalks celery, medium chopped
1/2 cucumber,small dice
1/2 bell pepper or several small sweet peppers, small dice
4 rashers of thick cut bacon, cooked until crispy, drained
1/2 large sweet onion, small dice
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped parsley
1 tsp celery seed
2 Tbsp whole grain mustard
salt and pepper
paprika

Boil potatoes, with skin on, in salted water until done. Remove from water, quarter them and place in a large bowl. Add all other ingredients. Add salt and pepper as needed. Sprinkle paprika on top if you wish. Mix well and serve warm or chill.

Buttermilk Biscuits

Making biscuits from scratch is much easier than most cooks realize. This recipe has been in my family for generations and is modified here to update it; for instance, the original used vegetable shortening but I prefer butter. Also, I rarely buy buttermilk because I don't have much use for it, so I usually use whole milk curdled with a little vinegar.

1 cup buttermilk OR 1 Tbsp vinegar, brought up to one cup with milk, allowed to sit for 5 minutes
2 1/2 cups flour
1/2 tsp baking soda
1 tsp salt
1 Tbsp baking powder
1/2 cup (1 stick) cold butter

Mix together the four dry ingredients in a large bowl. Add butter and cut into the flour mixture using a pastry cutter or other utensil. Add liquid and mix well until a dough forms. Turn out onto a floured board and knead 10-15 times, then flatten the dough to about 1/2 inch thick using a rolling pin. Cut into round biscuits using an inverted wine glass or a ring mold. Place each biscuit onto a greased cookie sheet and brush each top with a little milk. Bake at 425 F for 15 minutes or until tops are a bit browned.
The Southern thing to do is to eat these with butter and honey. My grandfather used to mix the two together to make a delicious butter-honey paste and put that on his biscuits. I usually make these for breakfast, but I remember having them often with honey as a dessert when I was little.

Huevos Rancheros

This is a simple breakfast that can be put together very quickly if the ranchero sauce is made in advance. The sauce itself is also called "salsa roja" or "red sauce" in New Mexico. It is versatile and is excellent for making red enchiladas. The sauce is so good that I often find myself eating toasted, rolled-up flour tortillas dipped in this sauce alone. The key here is to build a flavor base with the roasted spices. The choice of spices can be left up to what you can get locally; in the Northeastern US we can't get some of the spices that are more common in the Southwest, like epazote and Mexican oregano.

Sauce

~6 New Mexico dried chile pods, stems removed
1 Tbsp coriander seed
1 Tbsp cumin seed
1 tsp oregano
1 tsp black peppercorn
1 tsp cinnamon
2 tsp salt

Place chile pods in a bowl and pour boiling water over them to cover. Let sit, submerged, for 30 minutes. At the same time, roast the coriander in a dry pan over high heat until it browns slightly and begins to smoke. Transfer to a spice grinder. Add cumin to pan and roast until it also browns and beings to smoke. Transfer to grinder. Repeat with oregano. Repeat with peppercorns. Add a cinnamon stick to the grinder (or use ground cinnamon) and salt. Grind well. Dice up a large onion and saute in a large skillet with a little oil. Add ground spices and saute until onion is soft. Transfer to food processor or blender. Add the chile pods without liquid and puree. Slowly add liquid and puree well. Transfer to a saucepan. Bring to boil and reduce to simmer. Simmer the sauce, uncovered, for about an hour or until sauce has thickened somewhat. Keep warm or transfer to container and preserve in refrigerator or freezer.

Huevos Rancheros

Corn tortillas, small
Fresh eggs
1 Tbsp vinegar
Grated cheese (or crumbled Mexican cheese)
Diced avocado

Toast corn tortillas directly on the burner on each side until browned slightly. Bring a skillet of water to simmer and add vinegar. Poach eggs for three minutes each in the water. Remove with slotted spoon, drain for a few seconds, and place two eggs on top of two tortillas. Top with sauce, cheese, and avocado.