Summertime
is Salad Time with Wisconsin Potatoes
Antigo,
Wis. - As the summer sun beckons
you to meals on the patio and picnics in
the park, serve up fresh seasonal flavors
in a salad that features the satisfying
tastes and textures of Wisconsin potatoes.
Whether you're making a casual family meal
or something special for guests, the versatility
and simply great flavor of healthful Wisconsin
potatoes make them a great choice for sensational
salads.
An easy but distinctive main-dish salad
you're sure to love is Wisconsin Potato
Louie Salad, an updated Crab Louie Salad
made with Wisconsin Red-Skinned Potatoes,
created by Chef Jimmy Wade, of the popular
Heaven City restaurant in Mukwonago, Wisconsin,
near Milwaukee.
In Chef Wade's creative interpretation of
this salad, classic Crab Louie ingredients
- garden-fresh mixed greens, lump crabmeat
and hard-cooked egg, all topped with a creamy,
tangy sauce - are served atop delectable
boiled and thin-sliced Wisconsin Red-Skinned
Potatoes. As a flavorful flourish,
the potatoes are drizzled with "Jimmy's
Special Sauce," a zesty blend of fresh
chopped onion, jalapeno and garlic, roasted
pine nuts, and earthy ground turmeric.
The Wisconsin Potato Louie Salad is deceptive:
It looks complicated and upscale, but it
actually requires only a few simple preparation
steps. Some tips from Chef Wade:
Use fresh and top-quality ingredients, including
fresh Wisconsin potatoes and, if possible,
fresh crabmeat. And he offers a secret
used by professional chefs: Put a little
effort into arranging the salad on individual
plates for each diner, so it looks as good
as it tastes.
The key ingredients in this salad have special
meaning for Chef Wade. The crab recalls
the fresh seafood he savored as a boy in
coastal Virginia, and the Wisconsin Red-Skinned
Potatoes are a star agricultural product
in his adopted state. "Wisconsin
farmers take such great care in what they
do, and they're careful stewards of the
land," said Wade. "I could
tell the minute I put a Wisconsin potato
in my mouth."
Wisconsin Red-Skinned Potatoes, which are
available as early as July 1st, have rosy
red skin, white flesh and a round or oblong
shape. Their firm and moist texture
makes them especially well suited for salads,
and they can be prepared by roasting, boiling
and steaming.
Popular Red-Skinned Potatoes are just one
choice in a wide selection of healthful,
great-tasting Wisconsin potato varieties.
Check your local supermarket or farmers'
market for fresh Wisconsin potatoes, and
enjoy their earthy goodness in a salad that
your family and friends will love.
NOTE: The recipe for Wisconsin
Potato Louie Salad is on the following page
and available from the Wisconsin Potato
and Vegetable Growers Association in a colorful
brochure, "Signature Dishes from Wisconsin
Chefs." See the brochure online
at www.wisconsinpotatoes.com.
For a printed copy, send a stamped, self-addressed
envelope to:
WPVGA, WI Taste Tour Brochure Request, PO
Box 327, Antigo, WI 54409.
* * * * * * * * * * * * ** * * * *
The Wisconsin Potato & Vegetable Growers
Association (WPVGA) was established in 1948,
and is headquartered in Antigo, WI, where
it provides grower education, government
support, and consumer education for the150-grower
organization. For more information,
contact Tim Feit at (715) 623-7683 or tfeit@wisconsinpotatoes.com
and visit www.wisconsinpotatoes.com.
Heaven
City's Wisconsin Potato "Louie"
Salad
From Executive Chef/Owner Jimmy Wade, Heaven
City, Mukwonago, WI
Yield:
4 entrée servings
Ingredients:
Jimmy's
Special Sauce:
4 tsp. peanut oil
1⁄4 cup chopped onion
1 clove garlic, chopped
2 Tbsp. roasted pine nuts
1⁄4 cup milk
1⁄4 cup crumbled farmer's
cheese
1 each fresh jalapeno or other
chili pepper, quartered, seeded
Pinch salt
Pinch ground turmeric
Sauce Louie:
1⁄2 cup mayonnaise
2 Tbsp. each heavy cream, chili
sauce, finely chopped sweet red or yellow
peppers and finely chopped scallions
1 Tbsp. fresh lemon juice
1⁄2 to 1 tsp. Worcestershire
sauce
Salad:
11⁄2 lbs. Wisconsin
red-skinned potatoes (4 to 6 medium potatoes)
As needed Boston or Bibb lettuce
leaves, washed and patted dry
2 cups cooked lump crabmeat,
preferably fresh
1 each hard-cooked egg, cut into
wedges
Garnish snipped fresh chives
Procedures:
For Jimmy's Special Sauce:
1) In small skillet over medium
heat, heat 2 tsp. of the peanut oil. Add
chopped onion and garlic. Cook until soft
and lightly browned, 5 to 7 minutes.
2) Transfer to blender container
and add remaining ingredients including
remaining 2 tsp. peanut oil.
3) Cover blender tightly, blend
until smooth; set aside.
For Sauce Louie:
1) In small bowl, combine all
ingredients until well blended. Cover and
refrigerate.
For Salad and Plate Assembly:
1) Cover Wisconsin potatoes with
cold water; bring to a boil. Cook until
tender when pierced with tip of a sharp
knife, about 25 minutes.
2) Drain; when cool enough to
handle, slice into rounds.
3) Arrange around the outer rim
of 4 salad plates. Arrange lettuce leaves
in center; season with salt and pepper to
taste.
4) Heap 1⁄2 cup of the
crab on each plate.
5) Pour 1⁄4 cup of Sauce
Louie over crab and lettuce on each plate.
6) Drizzle potatoes on each plate
with 1⁄4 cup of Jimmy's Special Sauce.
Garnish
with hard-cooked egg slices or wedges and
snipped chives
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