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Potato Salad with Feta Cheese and Olives

Yields: 6 servings

Ingredients:

• 2 pounds small Yukon Gold, creamer or red potatoes
• 1/2 cup chopped red onion
• 1 cup crumbled feta cheese
• 1/2 cup chopped imported black olives
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped fresh dill
• 2 tablespoon chopped fresh mint
• Freshly ground black pepper

Procedure:

1. Cook the potatoes in lightly salted water for 15-20 minutes or until tender. Drain.
2. When cool enough to handle, peel the potatoes, if desired. Cut into bite-size pieces. Place potatoes in a bowl.
3. Add the red onion, feta cheese and olives. Toss ingredients to distribute them evenly.
4. Pour in the olive oil and white wine vinegar.
5. Add the dill and mint and toss ingredients gently.
6. Season to taste with pepper.
7. Let rest for at least 15 minutes before serving. Best at room temperature.

For more "Pumped Up" Potato Salad recipes, click here.

Clothes Pin S’Mores

Yield: 40

Ingredients:

• 20 Whole Graham Crackers/split in half
• 14oz Dipping Milk Chocolate
• 7 Whole Marshmallows

Equipment:

• 40 Clothes Pins (Available at any Arts & Crafts Stores)
• 40 Clothes Pin Holders (Available at any Arts & Crafts Stores)
• 1 Sterno Butane Professional Culinary Torch

Procedure:

1. Insert the head of the clothes pin into the clothes pin holder. This will create the holder for the finished S’More.
2. Preheat oven to 350 Fahrenheit.
3. Line a large sheet tray with parchment paper.
4. Break Graham Crackers into halves.
5. Place Graham Crackers on sheet tray and bake in oven for 15 minutes.
6. Cut each marshmallow into three equal discs.
7. Remove Graham Crackers from oven and let cool for 20 minutes.
8. After the Graham Crackers have cooled completely follow the package instructions for melting the Dipping Chocolate in the microwave (or use a double-boiler).
9. Using a spoon, spread about 2 teaspoons of chocolate on the top of each Graham Cracker (leave about a ½ inch space near the bottom free of chocolate).
10. While the chocolate is still warm on the cracker, place one marshmallow disc near the top of the chocolate.
11. Let cool under refrigeration for at least 20 minutes or until the chocolate has hardened and the marshmallow disc is set.
12. Carefully insert each Graham Cracker into a clothes pin device.
13. Display on a beautiful silver tray.
14. Using the Sterno Butane Professional Culinary Torch, flambé each Clothes Pin S’More to order.

Mini Crema Catalana

Yeild: 40

Ingredients:

• 48 Ounces (1.5 quarts) Whole Milk
• Zest of 1 Lemon
• Zest of 1 Orange
• 3 Cinnamon Sticks
• 1.5 t. Almond Extract
• 12 Egg Yolks
• 9 T. Sugar
• Freshly Grated Nutmeg
• 5 T Cornstarch
• Sugar for Torching

Equipment:

• Tasting Spoons
• Small Ring Mold Cutter
• Sterno Culinary Torch

Procedure:

1. In a medium saucepan, add the milk, lemon and orange zest, almond extract and cinnamon sticks; bring to a boil.
2. Simmer for 10 minutes, then strain into a clean pot (you want to remove the zest, orange/lemon zest and cinnamon).
3. Place back on heat and bring to simmer.
4. Beat the egg yolks and 9 tablespoons of sugar until thick and lemon colored.
5. Add nutmeg and then whisk in the cornstarch.
6. Stir in 1cup of the simmering milk and whisk to combine.
7. While whisking, carefully add the egg mixture to the milk in the saucepan; cook over medium heat, stirring constantly, for about 8 minutes, or until mixture has thickened and has no cornstarch taste.
8. Do not let the mixture boil.
9. Stir vigorously to release steam.
10. Pour the custard through a fine mesh strainer into a half sheet pan.
11. Let cool. Cover and refrigerate for 24 hours.
12. Using small ring mold cut individual Crema Catalanas and place on tasting spoons.
13. Sprinkle with sugar and brule the sugar using the Sterno Culinary Torch.