Grazing with Gary: Recipes for your rodeo tailgate party

It's rodeo week here in Auburn, and I am here to help you get ready. The Gold Country Pro Rodeo takes place Friday night and Saturday and Sunday afternoons. This is the first year for the Friday night events, and as of Sunday night, there were still tickets for Friday. The rest of the weekend is sold out. Kicking off the week, Echo Valley is hosting a BBQ lunch Wednesday. Thursday evening is the mixer at the Dodge/Ram dealership with food and beverages and kids' roping contest. The mixer is free to attend. So, this week we must give you recipes for your rodeo tailgates/parties. If you missed out on tickets, have yourself a hoedown and have fun. Let's start with an award-winning rodeo potato salad. This salad has a more tangy taste due to the vinegar, but it is a very good salad. Next, for the simple cooks out there, try this cowboy stew, everything for a cowboy dinner in one pot. Make a double batch for the party. Last, you can start the day with this quiche or make them small appetizers. Yee-haw and Happy Cooking!! Award-winning Rodeo Potato Salad Ingredients · Sauce · 1 c. mayonnaise · 2 t. red wine vinegar · 1 t. sugar · ½ c. white onion, minced · (A pinch of salt if needed) · 4 large russets for fluffy potato salad or 5 large red potatoes for cubed potato salad · Salt and pepper to taste · 2 T red wine vinegar · 1 red bell pepper, julienned and then the strips cut into thirds · 1 c. from a bag of julienned carrot sticks, or 2 carrots, julienned · 1 stalk celery, small dice · 1t. Dijon or yellow mustard · ¼ c. fresh chives, minced · 2 T. fresh parsley, minced · Dash of celery seed · Optional: 2 hard-boiled eggs, chopped Instructions 1. For perfect potato salad dressing, whisk together the mayonnaise, red wine vinegar, sugar and salt (to taste) in a small bowl. Add ½ c. minced white onion and chill while you prepare the rest of the ingredients. 2. To prepare the potatoes, if you have chosen the russets, you will peel the potatoes and discard the peels in the garbage. If you prefer the waxy red potatoes, you may leave the skins on. 3. Cook the potatoes in a covered glass bowl in the microwave with a little bit of water for about 6 minutes. Allow the potatoes to steam an additional 2-3 minutes. Test the potatoes to make sure they are fork-tender all the way through. 4. When they are cooked through, allow them to cool and then dice them into bite-sized chunks in about ½ inch cubes. 5. Salt and pepper the potatoes well and sprinkle them with 2 T. red wine vinegar. Let the potatoes marinate while you work on the other veggies. 6. On a cutting board, julienne slices of the red bell pepper. They should be about the size of matchsticks. Then cut the sticks into thirds and place them into a bowl. 7. Add 1 c. chopped julienned carrots to the bowl. (I usually just buy a bag of julienned carrots and chop them up.) 8. Chop the celery into small dice and mince the parsley and chives. Add them all to the bowl. 9. Chop the eggs if using them and add them to the bowl. 10. Combine the potatoes with the chopped veggies and pour the chilled sauce mixture over everything. Add in the mustard and a couple shakes of celery seed if desired. Season to taste. 11. Chill for 2 hours or overnight. Garnish with additional minced fresh parsley or chives for a beautiful presentation. Cowboy Stew Ingredients 2 pounds ground beef4 cans (16 ounces each) baked beans8 hot dogs, sliced1/2 cup barbecue sauce1/2 cup grated parmesan cheese Directions 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended. Cowboy Quiche Ingredients 1 unbaked, deep-dish pie crust2 tablespoons unsalted butter2 large yellow onions, sliced8 slices smoked bacon8 large eggs1-1/2 cups heavy cream or half-and-half1/2 teaspoon salt1/2 teaspoon black pepper2 cups grated sharp cheddar cheese Directions · Step 1: Prepare the pie crust. · Have ready a deep-dish quiche pan, preferably with a removable bottom. Roll out the pie crust dough into a round; it should be large enough to fit across the bottom and over the sides of the pan. Fit the dough into the pan, pressing it across the bottom and sides. Let the extra drape over the edges of the pan. Loosely cover the dough and place it in the fridge. · Step 2: Cook the onions and bacon. Heat a large skillet over medium-low heat. Add the butter to the pan. Once melted, add the sliced onions and stir to coat them in butter. Slowly cook the onions for 15-20 minutes, stirring occasionally, until they're soft and deep brown. Remove them to a plate and hold them aside. Add the strips of bacon to the skillet and cook over medium heat, turning once, until they're cooked through and crispy. Use paper towels to pat the bacon strips dry, then chop into small pieces. · Step 3: Make the quiche batter. Preheat the oven to 400°F. Whisk together the eggs, cream (or half-and-half), salt and pepper in a large mixing bowl or 2-quart pitcher. Stir in the cooled onions, chopped bacon and shredded cheese until everything is thoroughly combined. · Step 4: Fill the pie shell and bake. Take the pan with the quiche shell from the fridge and set it on a baking sheet. Roll a rolling pin across the top of the pan to cut off the excess dough. The shell should have a neat edge all the way around. Pour the quiche filling into the shell and use a spoon to spread the onions, bacon and cheese evenly throughout. Loosely cover the top with a piece of aluminum foil and place the baking sheet with the quiche into the oven. The baking sheet will catch any grease or overflow. · Step 5: Bake the quiche for about 40 minutes, then remove the foil. Bake for 15-20 minutes more until the top and crust are browned, and it has little or no wobble. Remove the pan to a cooling rack and let it rest for at least 10-15 minutes. Slip the outside of the pan off the quiche, then slice and serve.