Here are a few of our favorite "Jill" recipes to help make your summer or next celebration a little more delicious!
Jill's Potato Salad
Everyone has a recipe for potato salad, but I have to tell you this one often gets, “the best potato salad I’ve ever had” comments. Hope you like it too! Best if made a few hours or day before serving, to allow flavors to emulsify.
- 3 – pounds organic potatoes, skins left on and washed
- 1 – dozen farm fresh eggs (or the best you can find), hard-boiled
- ½ – cup onion, minced
- 1 – cup celery, sliced
- 1 – teaspoon dill
- 2 – teaspoons Dijon mustard
- ½ tablespoon salt
- ½ - tablespoon black pepper
- ½ - teaspoon cayenne pepper
- 1 – teaspoon chili flake
- ¼ - cup dill pickle juice
- 1 – cup mayonnaise
- Boil potatoes in slated water until tender. Drain and allow too cool.
- Hard boil eggs, peel and slice with egg slicer and place in large bowl.
- In separate bowl, mix the remaining ingredients together, stirring to incorporate.
- Add mayonnaise mixture to eggs and mix together.
- Cut potatoes in bite size pieces and add to egg mixture. Fold to incorporate. Season to taste.
Great with BBQ, Burgers, or on its own! Get the recipe for Pulled Buffalo BBQ here.
- 1 - head green cabbage, halved and sliced thin
- 1 - red onion, halved and sliced thin
- 2 - carrots, grated
- 1 - cup pepperoncini, de-stemmed and flash processed
- ¼ - cup mayonnaise
- ¼ - cup rice vinegar
- 1 - small tube wasabi
- 1 – tablespoon black pepper
- 1 - teaspoon salt
- Place all vegetables in bowl and toss to incorporate.
- Mix all dressing ingredients in blender and pour over vegetables, toss to coat and season to taste.
Grilled Sweet Corn (per ear of corn)
For the perfect finger food menu - serve with Chili Cheese Dogs - recipe here!
- 1 - cob Sweet Corn - husk removed and washed (reserve husk)
- 1 - tablespoon butter
- pinch of smoked paprika OR
- pinch of chili powder
- Rub ears of corn with butter and season.
- Wrap each ear back up with a few of the husk leaves.
- Place on grill over medium high heat and grill for about 5 minutes, rotating a few times.
- Allow corn to rest for a couple of minutes before serving.
Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, blue cheese and a touch of fruit preserves! This - soon to be new favorite, will have you making it again, and again and again. Enjoy!
- 2 - 1 pound Wild Idea Premium Ground Buffalo
- 3 - tablespoons olive oil, plus a little more
- 1/2 - teaspoon mustard
- 2 - teaspoon ketchup
- 1/2 - teaspoon thyme
- 2 - teaspoon salt & pepper
- 1 – 10 ounce package Wild Idea Buffalo Bacon
- 6 – ounces blue cheese
- ½ - cup chokecherry or plum preserves, warmed
- 6 – hamburger buns
- Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
- Mix above with Ground Buffalo until well incorporated.
- Divide into six portions and at pat out into bun size patties.
- In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
- Preheat grill to high heat, 500 degrees. Ensure grill grates are clean.
- Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
- After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
- Remove burgers from heat, cover and allow them to rest for a few minutes.
- Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
Photo Credit: Jill O'Brien
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