This is a family recipe that I have altered a tiny tinny bit. Basically Mom adds more mustard to hers then I do. We have had this salad at countless family gatherings, and I know it is still a top choice for both of my Brothers. It is really easy to make and I whipped some up this morning for small dinner party.
Aaron and I are going over to my younger brother Kurtis’s house to have dinner with his family. We are most looking forward to this dinner and hoping that little Cameron will love the salad and he will carry the tradition on for another generation.
I understand that most people already have a family salad whether it be potato, pasta, or macaroni. This is one of those recipes that is a crowd pleaser. You can make large quantity’s of this for large crowds, and whenever I make it I always get requests for the recipe. Looking for a simple side that is a crowd pleaser? This is your dish.
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
This was my first Pate and I was really impressed how easy it was to make. The hardest part for me was working with a mini prep instead of a proper food processor. I had to grind up my pate in several separate batches. It was messy and I was very glad that my Sous – Chef Aaron was there to help me mop up the madness that took over my small counter top.
This was very special challenge for me. My Grandmother and Aunt Karen were visiting from Chicago, and this was the first time they got to taste some of my food. I have cooked for them in the past but it was so long ago and I have learned so much since the last time they had anything I cooked or baked. My mother hosted a nice sized party at her house and I decided to bring the pate and the homemade sourdough bread along.
When I unveiled the foil from the small loaf tins everyone gasped at the beautiful strips of bacon that seemed to invite everyone to want to try a little. Leave it to bacon to get even the pickiest eaters to try something new. I peeled one piece of bacon away and asked my Grandmother to smell it; she said “that smells Bohemian”. We all laughed, and I smiled; it truly was a very special day.
Yeah so I used self rising flour, mhm I did. Don’t you be judging me!
It was in my pantry going to waste. I really don’t have any recipes in my repertoire that call for self rising flour. In fact I think this is the second time I have ever used it. First time was for a daring bakers’ challenge of British style pudding.
Basically if you have self rising flour this recipe is pretty darn tasty and easy to make to boot. You could substitute milk for the cream or buttermilk or do a mixture like I did.
This recipe was inspired by Miss Andy Pants. I mocked her one day for trying to make biscuits out of self rising flour; I told her it was a bad idea. I am wrong, I was really wrong, and little Miss Andy was right.
Let’s just take a moment to appreciate the photo. Gosh she is pretty. Some of my dishes photo really well; and then there is this pasta. This dish steals all the thunder of any of my other posts (well maybe bacon looks better, but you get the point). Rarely do I get a photo that demonstrates how truly wonderful my food taste, well that up in till now. This is one of those moments, let’s just stop and take in the beauty of this pasta. The colors and textures are so vivid; I bet you could almost smell it. . . Can’t you?
This recipe does not need to be made with both scallops and shrimp, it does not need to be made with jumbo sized shrimp and large scallops. The cooking time just needs to be adjusted depending on the size of the seafood you choose. So if all you have is shrimp, use shrimp. Use what you have.