potato salad

Inverness, an out-of-work librarian, finds solace in South Carolina, where she is doing research on bugs. Inverness is lonely. But Heather, who helps her with research, is annoying and doesn't get along with Hasan, the new man in Inverness' life. On top of that, Hasan is surrounded by a mysterious caul. Will love, or insects, save the day?

B is for Bisexual - short stories by Laura P. Valtorta

This week on Krewe of Japan... The Krewe talks New Orleans cuisine in Japan! Jenn & Doug take a virtual/audio trip to Osaka to get a sample of the popular Cajun-Creole cuisine of Bistro New Orleans, a restaurant owned by New Orleans-native CC Haydel. CC shares how he got into the restaurant & hospitality industry in Japan, the challenges that come with running a New Orleans restaurant not based in New Orleans, and deep dives into his menu and some of his dishes.  From Jambalaya and dirty rice to gumbo and bread pudding, Bistro New Orleans has got it all! Yeah, you right! (You'll get this reference soon enough...)

------ About the Krewe ------

The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, & the Krewe of Japan Youtube Channel). Until next time, enjoy!

------ More Info on CC Haydel & Bistro New Orleans ------

Bistro New Orleans's Website

Bistro New Orleans on Twitter

Bistro New Orleans on Instagram

Bistro New Orleans on YouTube

CC Haydel on Twitter

CC Haydel on Instagram

Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe from Black Food which makes some seriously genius swaps to turn a forgettable cookout extra into a boom-wham-pow side that steals the show.

Referenced in this episode

• The Best Potato Salad Ever recipe
• Black Food: Stories, Art, and Recipes from Across the African Diaspora 
   

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause and jump back if you need more time.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.

Southern Potato Salad

• 5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
• 32 ounces (4 cups) low-sodium chicken stock
• 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
• 1 dried bay leaf
• 5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
• 2 medium stalks celery, finely chopped
• 1 cup sweet relish
• 1/3 cup yellow mustard
• 2 tablespoons hot sauce
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons celery seed, plus more for garnish
• 1 1/2 teaspoons freshly ground black pepper
• Paprika, for garnish
• Thinly sliced green onion, for garnish

1. Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 13-15 minutes or until the potatoes are just tender.
2. To test for doneness, pierce a potato with a fork; there should be slight resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
3. In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
4. Once both the potatoes and dressing are cool, remove from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes and dressing and fold them in. Finally, fold in the last third of the potatoes and dressing.
5. Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until ready to serve.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Come and join us as we visit this amazing family who bought this restaurant just before Covid 19 and has quickly won the hearts of locals and tourists alike! Enjoy Lakenvelder for their BBQ but don't forget they have so much more! Why not try a burger, nachos, or a fun for locals night on Thursday's? But first we invite you to hear the test and thus the testament of this amazing family! They are WONDERFUL!

See omnystudio.com/listener for privacy information.