It’s Barbeque weekend and what’s better than a little BBQ with some Potato Salad.  This is my new recipe – won’t find it anywhere else!

Famous Dave’s  Old Fashioned
Picnic Potato Salad

This is a simple potato salad recipe that is flavorful but yet not complicated so that even kids will eat it! This will soon be your most favorite Potato Salad recipe… it is the one I grew up with…

16 oz   Miracle Whip
2 tbl  French’s Yellow Mustard
2 tbl   White Vinegar
1 tsp  Salt
1/2 tsp  White Pepper
1/2 tsp  Black Pepper
1/2 tsp  Paprika
2 tbs  Sugar
2 tbl  Honey
1/4 cup  Sweet Onion, finely minced
3 ea   Egg Yolk – hard boiled fine diced
3 ea   Egg White – hard boiled chopped
3 lb   Russet Potatoes, boiled, peeled, medium dice

Paprika for garnish

This recipe is so easy… just mix everything together and refrigerate overnight so the potatoes can soak up all the flavors.

The key to successfully making this potato salad is how you dice up your potatoes. They should be refrigerated after boiling so they are firm. The secret is the size of the cut and how carefully you cut up the potatoes so that they do end up with mushy edges. The diced up potatoes should be about 1/4 inch to 1/3 inches in width and about the size of a nickel. Attention to detail on cutting up your potatoes is what makes this ordinary potato salad outstanding!

Garnish with a sprinkling of paprika

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I always gets lots of email requests for my cornbread recipe (its in my cook book – – and yes the cornbread in the restaurants is mouth-watering, but what I make at home for my family is even better!

Dave’s Famous Honey Buttered
Buttermilk Corn Bread
(home version)

2/3 cups  All Purpose Flour
2/3 cups  Jiffy Yellow Cake Mix*
2/3 cups  Yellow Corn Meal
1/4 cup  Light Brown Sugar Packed
2 teas   Baking Powder
1 teas   Salt

1 cup   Buttermilk
1/4   Oil
1   Egg Beaten
1/3 cup  Hellman’s Mayonnaise

1/4 cup  Clover Honey
1/2 cup  Melted Butter

* If you can’t find Jiffy Yellow Cake Mix…use the cheapest possible… they seem to work better for cornbread!

Preheat oven to 400 degrees

9 inch cake pan greased with butter

Mix all the dry ingredients together.

Pour the wet ingredients together but do not mix. Add the 1/3 cup Hellman’s Mayo to the rest of the wet ingredients and then mix slightly just enough to slightly blend together.

Pour Wet ingredients into dry mixture and lightly blend together… do not over mix …blend just enough until the dry ingredients are wet.

Whip somewhat soft room temperature butter with honey.

Pour into greased cake pan and then bake for 25 minutes until top is golden brown and the center is somewhat firm and a knife when inserted is clean when removed.

Immediately after removing from oven brush tops with Honey Butter… serve warm.

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Marinated Chicken Breast Sandwiches (Serves 4)

4 Chicken breasts
1 One gallon ziploc bag
4 onion rolls, toasted
Famous Dave’s Chicken Marinade (approximately ½ cup per chicken breast)
Limes, fresh (desired amount)
Famous Dave’s Texas Pit Sauce (desired amount)
Orange marmalade (desired amount)
Monterey Jack cheese (desired amount)
Grilled pineapple (desired amount)
Bacon (desired amount)
1. Six to eight hours before eating, trim the fat from the chicken breasts and place breasts in a gallon ziploc bag. Pour Famous Dave’s Chicken Marinade (about ½ cup per chicken breast) into the bag. Squeeze limes into the bag. Seal and refrigerate.

2. After refrigerating, remove chicken breasts from bag and season both sides with Famous Dave’s Country Roast Chicken Seasoning.

3. Grill to 165º internal temperature.

4. Just before the chicken breasts are finished grilling, brush them with Famous Dave’s Texas Pit Sauce, combined with Orange Marmalade Sauce.

5. Add Monterey Jack cheese, grilled pineapple and bacon.

6. Serve on a toasted onion roll.

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Grilled Summer Veggies (Serves 4)

2 Yellow squash
4 Medium carrots
2 Zucchini
½ tsp Kosher salt
½ tsp Course black pepper
½ tsp Garlic, fresh and chopped
Butter flavored oil (desired amount)
1 large ziploc bag
1. Cut cleaned zucchini, carrots and yellow squash into five-to-six-inch long sticks. Sticks should be about ½ an inch thick for grilling.

2. Place the veggie sticks in a large ziploc bag. Add kosher salt, course black pepper, fresh chopped garlic, and butter flavored oil. Garlic, salt and pepper should be added according to your taste. Use just enough oil to coat the veggie sticks (too much oil will create smoke that will turn the veggies gray).

3. Seal and shake the bag to coat the veggies evenly.

4. Begin grilling the carrots as they will take longer than the zucchini and yellow squash. Grill carrots for about 4-5 minutes.

5. Grill zucchini and yellow squash about 3-4 minutes or until al dente.

6. Serve with dinner or enjoy as a snack.

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