Page 4 June 13, 2013 H appy Father’s Day to all. This is our day guys, and our time to have some down time! I know what I’m going to do. I will play 18 holes of golf in the morning. Eat something really greasy for breakfast, then watch the final round of the and how to bang them by Chef Shafer U.S. Open with a series of cold beverages and some of my favorite snacks. Oh, and if my eyes should close for a moment, I am still watching golf, so don’t dare touch the remote! Later on in the day I’ll get the old Weber going and char some meat for me and the family. Not to forget some snacks off the grill for my four dogs. They are the only ones who will rest their eyes with me while watching golf. That’s a good day! Here is a great new salad (yes, I said salad) that you can make to go with whatever you are burning. LOL The Chef B.L.T. Potato Salad 1 pound thick cut ¼ inch good bacon (try to get it from Alpine Village in Torrance. Theirs rock!) 2 large tomatoes cut and large diced 1 head lettuce: I like iceberg because it has a good crunch 6 to 8 potatoes: Yukon gold would be nice 1 cup sour cream 1 bunch chopped green onions ¼ cup seasoned rice vinegar pinch of salt and black pepper to taste 4 or 5 roasted jalapenos on the side for me to munch on Step 1: Roast the potatoes in a 375 degree oven with a little salt, pepper, and olive oil for about 25 to 30 minutes or till they are tender and fully cooked. Let them cool on the counter, then smash them up and hold for later. Step 2: In a mixing bowl, make your dressing by adding together the sour cream, green onions, rice vinegar. Step 3: Put the lettuce and tomatoes in a large salad bowl. Step 4: Grill the bacon on the old Weber till it is nice and grilled but not burnt. Chop the bacon up. Step 5: Mix together the lettuce, tomatoes, dressing, potatoes, and bacon and Live, Love, Laugh, Eat serve warm. Chef Shafer, Owner/Chef of Depot, Buffalo Fire Dept., and the Downtown Torrance Market Place. Have a great Father’s Day…and the kids need to do the dishes! •
Lawndale 06_13_13
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