Charlies Café Exceptional Potato Salad
As prepared by Chef Pat Weber
- 1 pasteurized egg yolk
1 tsp. dry mustard
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. freshly squeezed lemon juice, divided
1 c. vegetable oil
5 medium potatoes, freshly cooked, peeled and diced
- 1 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 2 tbsp. or more chopped green onion
- 1 to 2 tbsp. finely chopped red bell pepper
- 3 hard-cooked eggs, peeled and diced (or more to taste)
To prepare mayonnaise: In a blender, combine egg yolk, mustard, sugar, salt, cayenne pepper and 1 tablespoon lemon juice or vinegar. Blend at medium speed, adding oil in a thin stream until mixture thickens. Add remaining lemon juice. Makes 13/4 cups.
To prepare salad: Place diced potatoes in a large bowl and sprinkle with salt and pepper. Gently mix in green onion, red pepper and eggs. Stir in about 11/4 cups dressing, adding more if needed (Charlie's was a very creamy potato salad) and mix gently. Cover with plastic wrap and chill at least 2 hours before serving.
Chef Janene Holig
- 4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
- 1 tablespoon plus 1/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 1/2 teaspoons black peppercorns
- 1/2 teaspoon table salt
- 4 cups olive oil
Ranchero Rillette Seasoning:
- ¼ cup butter or duck fat
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp kosher salt
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.
To further make into Ranchero rillette add 1 cup of confit with ¼ cup butter or duck fat into blender or robot coupe. Add paprika, chili powder, onion powder, garlic powder, cayenne pepper, salt and pulse until blended and meat is course.
- 5 Tomatillos
- 3 Serrano chilies
- 1 Onion
- 4 Garlic cloves
- 1 tsp salt
- ¼ tsp black pepper
Grill or broil first 4 ingredients until charred and blackened. Puree all ingredients together and add salt and pepper.
- 8 small corn tortillas
- ½ - 1 cup vegetable oil
Heat oil in a sauce pan to 350 degrees, use tongs to place tortillas in hot oil about 1 minute until firm. Remove with tongs to paper towels to drain, season with salt.
- Favorite Mexican style cheese
- Grilled tomato and onions
- Poached egg or pasteurized egg yolk
Place two crisp tortillas on a plate, top with duck rillette, sprinkle with cheese, add grilled tomatoes and onions, top with poached egg or egg yolk and garnish with cilantro. Serve with extra ranchero sauce.
(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )