Yukon-gold Potato + Watercress Salad with Balsamic Mustard Dressing

Yukon-Gold Potato and Watercress Salad

2 pounds Yukon gold potatoes cut into ½ inch dice

½ cup mayonnaise

2 tablespoons Bella Cucina Chestnut Honey Mustard1/4 cup cider vinegar

2 tablespoons walnut oil

1 tablespoon dried thyme

½ red onion, sliced paper thin

1 cup watercress leaves, stems removed

In boiling salted water, cook the potatoes until they are soft and just break apart when pierced with a fork. Drain.

In a mixing bowl, combine mayonnaise, mustard, vinegar, walnut oil, and thyme.

Toss the potatoes with the mayonnaise mixture.

Gently fold in the onion and watercress.

Serve with your favorite Panini sandwich.

Buon appetito! copyright 2011 Alisa Barry

Ribs with Cranberry Honey Mustard Sauce

Ribs with Cranberry Honey Mustard Sauce

Sweet Cranberry Honey Mustard Sauce

3/4 cup clover honey
1/2 cup Balsamic Mustard
1 cup Cranberry Conserve

Mix all ingredients together with a whisk until well blended. Refrigerate until ready to use.

PS: I am not the expert on ribs, but here is how I cooked mine, in case you are interested.

Baked, Grilled, Roasted Ribs
Ok, so it seems like a tedious process, but I would have skipped the last step had a tornado not threatened the neighborhood and cut the grilling short! So, if the weather is good and the grill is hot, make that your second and final step in the cooking process.

1 rack pork loin ribs
2 yellow onions
2 tsp. Tuscan Rose & Pink Peppercorn Aromatic Savory Salt
1 tsp. fresh cracked pepper
2 cups Sweet Cranberry Honey Mustard Sauce

Preheat oven to 225 degrees. Line sheet pan with tin foil to cover bottom of pan. Allow enough extra tin foil to fold up sides.
Place rack of ribs on foil. Sprinkle with salt and pepper. Slice onions into 1/4 pieces and scatter on top of ribs. Fold up sides of foil and seal tightly. Cook for 2 to 2 -1/2 hours, or until ribs are tender, but not quite yet falling off the bone.

Remove from oven, carefully open foil {beware of the steam} and remove ribs onto a platter. Pour any pan juices from the cooking into the sauce and baste the top of the ribs.



Place on a hot grill bones side down and cook for a few minutes until seared. Turn ribs over and bast with more of the sauce. Cook for about 6-8 minutes or until a nice, caramelized crust has formed. Turn over once more and cook for an additional 5-7 minutes, or until done. If ribs need more cooking, put back into oven and cook until done.



Serve with grilled, buttered corn and plenty of napkins!

Buon appetito! copyright 2011 Alisa Barry