Yet more picnic fare

This week, we lose our final summer student, Wisconsin Will. I'm going to be so jealous that he is in Madison.....but maybe we can start yet another collaboration and I'll have more reasons to visit!

Anyway, in honor of Will - we'll be grilling out in the standard summer style and this week's features will include pecan pie (and likely homemade coleslaw and potato salad - but I'm still ruminating over them).

I finally remembered that I had quite a bit of success with pie crust when I used some tips from Alton Brown to modify my grandmother's recipe to make perfect pie crust - so that is what is being used with the pecan pie.

Wisconsin Will Farewell Pecan Pie
1 cup brown sugar
3 eggs
1 cup maple syrup
1/2 cup light corn syrup
3 T butter, melted
2 t vanilla
2 cups pecans

Preheat the oven to 350F. Blend together the sugar, eggs, syrup, butter and vanilla. Stir in 3/4 cup chopped pecans. Pour filling into crust, then cover the top with the remaining pecans. Bake 1 hour 15 minutes, then cool completely.


Potato Salad
Well, it isn't Savelli's, but my potato salad turned out pretty darn good. In my humble opinion of course.

The Sauce:
2 cups mayo (Hellman's)
3/4 cup dijon mustard
3 T black pepper
2 T salt
2 t balsamic vinegar
1 T fresh dill
2T fresh oregano
2 T fresh thyme (can you tell I have an herb garden?)

Whisk together ingredients. Futz with it until you like how it tastes.

5 lbs red potatoes, washed and boiled, cubed and salted.
6 hard boiled eggs, sliced
6 stalks celery, chopped
1 small red onion, chopped
Toss potatoes, celery, onion and eggs. Coat with sauce to desired wetness. Save extra sauce for touching up - the potatoes may absorb some of the dressing.


Coleslaw

1 head cabbage, shredded
3 large carrots, shredded
1 cup mayo (Hellmans)
1 cup Tastee Salad Dressing (which you can only buy in WISCONSIN)
2 T apple cider vinegar

Wisk together the mayo, vinegar and tastee dressing. Toss cabbage and carrots, coat with sauce.