Country Style Potato Salad! (With Richard Lynch & Eddie Reyes)Feb 27, 2020
hello everyone hunter fisher trapper trader guide explorer interpreter and just a field cook steve hall here in nashville tennessee along with the beautiful miss sheila manning that camera hello shelley but also along with two special guests today and we meet with these characters in his beautiful theater and he's in Ohio right now guys here in the middle many of you already know who he is but if you haven't come across a great traditional
countrymusic artist this is Richard Lynch , Richard, thanks, man, it's good to have you. the set and the reason we're on our cooking show here is because when we performed at his theater and then he got up and closed the show you just finished a cruise are you getting ready to go on one oh man you lucky dog , but they've got teams going and all kinds of cool stuff, we'll tell you a little bit about that, but when we got there and pulled up outside the theater, they had some kind of food set up. there for th The entertainers and this guy here Eddie Ray he's right Eddie it's good to have you on the show it's a pleasure you cook all the food plus he also works in their studio and helps them on the farm and it's a theater that It's on a farm, that's great, we'll insert some pictures to show you, but this Eddie comes up and says I love your cooking show and says I actually made you guys your bologna today, your grilled bologna, which is on our channel and you did a great job but along with that you made a
saladthere are a million
saladrecipes don't get me wrong but we are going to make Eddie's potato salad but me and Eddie , that we're kind of
countrycooks the latest chefs cut whatever you want to call us we're going to run this guy right here he's going to make it so bang on your spoon and Eddie tell us what we're going to start with because I've got all the things that you sent me.
Hopefully, I got what you wanted. and we're going to start with what the mayonnaise some of th The mayonnaise you said most of it you want to leave a little bit for later right there's the little bit more guitar string sure you want to go well most of that mustard the most of the mustard is saving it - wants to handle it all the way now this year we will put all the ingredients under the video this is 2-3 tablespoons of mustard they wanted no wait a minute let me stop here go ahead and stir it up a bit give you some what to do oh you're tall now you'll be halfway home you know I'm saying show 'em what we got there we got some French mustard and we got some hellmann mayonnaise that Eddie requested for this specific recipe now just we use any mustard whatever man whatever is on sale but tell us a little bit about hellmann's mayonnaise so i was born and raised in los angeles california from los angeles. it always says best foods when you looked next door they would say known as Hellmann's west east of the Rocky Mountains so sure enough the first time I came to Arkansas I went to the store and looked and it says they are known as best foods west of the Rocky Mountains so if you look at the side there and if you end up in California it changes depending on which side of the Rocky Mountains you're on it's good anywhere let's see we bought the wrong side of the Rocky Mountains but oh well , you did a great job ok let's get boats and stop here ok what are we going to put here next?
What are we going to mix and what are we doing here? with all the ingredients but i wanted to combine the separate ingredients from the potatoes and they're not in this bowl because we already made them and let me tell you what i did right and see if i'm doing it right thing it took about two tablespoons of salt and a big thing of water put in two pounds of diced potatoes in cold water we start with cold water and cold potatoes so they cook evenly bring to a boil reduce to a simmer for about 9 to 10 minutes even eight to ten minutes, depending on whether you want it. small or large potatoes and I don't like big potatoes potatoes thanks because we put them in the fridge chilling to harden but we didn't want to burst them with all these ingredients we are separating the ingredients then we will bring the star of the show the potatoes from back here, then we'll mix them together, so what's our next ingredient? diced celery which I think you can throw it all in there oh go get them and then we have some chopped onions where we have here about a half cup of diced another half cup I'm going to put this in there because we have a few extra in there okay let's do it now here here's the thing is you can use any kind of onions you want but i like sweet onions and it doesn't have to be sweet Vidalia though i like to use that sweet onion at the store now you can use a yellow onion you can use a white onion and all i guess that you could even use a red onion if you want if you like that stronger flavor you like red but I like it I like it nice and sweet so let's go when you use the sweet seasoning talking about sweet seasoning that is the next one to enter here, isn't it?
This is three quarters cup and I'm okay with that because I like it nice sweet that's all yeah I bet you're doing right Richard yeah tell us a little bit. about your theater while you're stirring this up tell us about your theater in Ohio well we have a place called Keepin It Country Farm and it's a country music barn on a farm so they have authentic music and also what better place for traditional music than in a country run a traditional farm let me tell you something don't let the barn in a farm description fool you when we walk in this is a fancy place man all your bathrooms even are all fancy with decor and everything so you have a whole area in there where they can get your CDs and DVDs and stuff and then they perform and close the show and they've had some big stars if they're traditional country music stars along with some kind of artist in the middle of the road name well some of the people who have performed in your theater our dear friend shotgun rad sir yes T thank me and Sheila we went o momma we went up there we had a great time Norma with that confederate railroad hem We've had Ronnie McDowell oh great we've had a great songwriter Billy H who did a lot of songs for George Jones' gem of a friend just to name a few but recently Jeannie Seely celebrated who he is.
Little Miss Cheerleader. I love Jeannie Seely. She just celebrated her 78th birthday with us in the barn. Day to her what a class act Wow yeah man I'm telling you now you were talking about that songwriter you're not going to let the cat out of the bag completely Eddy I'll get back to you in a second because I don't understand one bit plus. information about this guy, then we'll have him cook some more. This guy here is a great songwriter, in fact you just finished recording this morning before you came here to work with us and you make most of your stuff original. that you write absolutely you know we do love working with our songwriter don't get me wrong but you know if I can keep my songwriting like you know home at home that helps with the financial stuff and also makes me a better writer because I like being able to broaden my horizons and I don't want to take your line but I think it also makes you a better performer because when you're performing in that theater I heard two or three of the American
stylesongs that he really likes to pay homage to the v. eterans America, real country music, all those kinds of songs come out and the audience knows the words to everything he does.
I'm looking around and these people really know what they're doing. Now the people who are watching this cooking show that Eddie and I are doing if they're watching how they get to find out about your theater to find out about your merchandise about all that stuff what's your website the best place to contact us is
lynchband dot -com Wow we'll chyron it at the bottom of the screen there so you can check it out and we'll even put it in the description below and now that we've got all that information out of his mouth we're going to get his right arm working again. in the next sweet red pepper sweet red peppers let's see here we have a half cup of those about half because we cut a whole one so about half a diced large red pepper use about half of oh that looks lovely to make a head alright now what we need to do here we have all that info standing we'll have Sheila come over and close it so you can see more of the recipe because we've already heard this guy blabbering Sheila come on I started more on this recipe well Richard that looks good we have Sheila here doing a close up but I'm going to have you stop for a second and move this here Eddie if you want to move the balls a little bit front and center now you said you wanted to keep one foot keep one out for garnish later real good now you know how to cut these are Massimo purees oh you're gonna smash it break it man I'll tell you what was in the kitchen and I boiled them, they'll run all over the plate, you're going to have a bowl, yes, we need someone with better aim.
It took me a long time to boil them, not really Sheila bought them in a bag, did she? By the way, a big round of applause to Sheila going to the store to get that Frenchman's mayonnaise and Heil's apple tree French's mustard and Hellmann's mayonnaise because she went downstairs and bought that specifically for you. You should hurt her when she left the house. You sound like Fred Flintstone getting angry. I have seen some recipes that only use about two eggs. I really liked the idea of the egg that you have in your recipe as the yolk.
Yes, it absolutely gives it a lot of color along with the mustard. Now, we put the mustard in approximately two. tablespoons and a half because we're going to put in the description two or three tablespoons of mustard and that's up to you if you want a little more bite add 2/3 tablespoon a little less now no no we're not going to do Em dude, okay, throw it in there ok let you turn off the light ok he already shredded it all because if we should have made you shred it that's what it is how did we do it?
How did we miss that Eddie? I got lucky. Out guys. Wow, okay, okay, yeah, don't move. t up - yeah you're slower and a herd of turtles in a pile of peanuts look you know it looks like you could almost have that in toasters that looks fantastic how we're doing it Sheila we're good great it looks fantastic does it Wow yeah ok she wants to send it she likes it nice and even ok you just got a little bit of directors chair there I love it I have that at home too so we actually have all our stuffies ready fold in our fries alright alright so what we're going to do here is we're just going to stop the tape for just a second tape there's no one else to film with tape anymore we're going to stop the video for a second and go get our fries out of the fridge I'll be right back right away ok we got our potatoes from the fridge now we need 2lbs right i actually weighed them they are just a hair over twolbs i want to make sure we had enough well we boiled them for 8 to 10 minutes until soft n or we want them to something we don't want to firm up that's some kind of magic getting up every once in a while after about 8 minutes to stick a fork into it should have just a little bit of resistance and then finally snap so it's done yeah Richard take the bowl and we'll do it move this one here and now you have to stir that in there just dump it all on top to start with and I'll give you a bigger flat tool boy that looks so wonderful smells good okay throw that in there and I'm going to give you this so you can go down the side and slowly flip it all the way around.
See man you can take them in the water but you use ish ins. You know my wife will expect something from me in the kitchen. I can feel it coming so you know they really treated us right up there what a classic thing try not to mash the potatoes try to get under fold 'em and bring 'em yeah yeah we're just trying to help you here Eddie, aren't we guys? That looks good the more you do it, yeah perfect then. give the bowl a little twist and pop it open underneath and fold it over to look at you man you're just a liner and a frog in here that's only four ways yeah you outsmart a ball bearing mousetrap boy that looks great Eddie what a great recipe it's so free you know we've never made out of 277 recipes this will be number 277 we still have to make a potato salad because you know everyone loves their grandma's potato salad everyone loves moms or aunt ruth's or whatever but when i tried your potato salad in there on a farm in what is waynesville waynesville ohio if you are anywhere near ohio check out the site web go see some of these concerts they have here and especially go see Richard
lynchand look at all his new stuff well he's done wonderfully with those fries thank you sir ok even out a little i make that look presentable on top now let me show you one thing about d e let me show you something about taking a video okay if a potato wedge can hang off the side of a spoon mm-hmm you know you're supposed to touch it with your finger.
I'm fine withthe. we're going to leave this here for just a second Eddie tell us the next step what we're going to do here well actually it's ready we're just going to garnish why is it all now can you oh wait a minute you're talking about a little bit of salt and pepper you talk from the rest of the mayonnaise and the rest of the mustard but I don't think we need it I think Richard did it perfect yes I think you're rejecting it there isn't. you, yeah we'll put the right amounts for the mayonnaise and mustard which I think we should go with two tablespoons of mustard and the mayonnaise was three quarters of a cup and we left a little there we left a little but not much not much like that which would say a little over a half cup between a half and three quarters you can always add a little bit later and we want to try it now or hit it with a little bit of salt with a little bit of salt pepper there should be a spoon on that little tray with all those things if you can find a fork or spoon or anything try it it's your recipe tell me right and these potatoes now Eddie I thought I was really going to disappoint him by reducing them to a little less than 3/4 he said I should cut it. even smaller and I said I wouldn't want to meet Matt because I don't like big potatoes either so I don't cut them and then the big 1 inch pieces they cut into little 1/2 inch cubes.
What are we seeing in flavor? salt salt pepper we need salt and pepper ok give him some salt that's one of them easy that's a snow shaker there back to Richard's man you know my cowboy hats curve to the side turn your paddle there we go for what did we do cowboy hats show up on the side you can fit three in a van you have to listen to this g plays live you have to listen to the songs he writes Jackie put his website together and it's great he's a great guy there are some people floating in this country music industry that we all work in here that are brats and let the industry change them this guy never did that and him and his wife and his family and Eddie and his friends oh see this is what You're looking, Sheila, she's saying, throw all that stuff in the bowl, you've got, you've got, you see our little principal. girl here so you don't let those sloppy looking things get like that we call them right now as if to even it out a bit we should pour that into another Bowl a clean Bowl what are we going for?
That's a good idea, yes. let's dump it in this bowl for now try dumping it in the center get out wait wait wait wait let me get rid of Sheila's stuff here hmm whoo you're right Eddie that tastes good just dump it right in the middle I'll help you hold it all right dump it right in the middle oh you hi t the sides man what are you doing? still learning alright alright now we're going to push this in here so it looks really pretty and then I'm going to do a little bit of cleanup here on the edge and then I think we have one more ingredient we'll get it out of the way what do we have here?
Smoked paprika oh man I use that McCormick just put a little here put it on top you know it will add your smoky flavor to it. and then it looks pretty it looks fantastic too ok I always save an egg and slice it up and like to put it on oh yeah just as a little garnish because I love eggs usually if I'm first through that will go away lemme lemme turn it over so you can see the egg now this is what we three want to do let's all three put our hands under here Richard you in the middle me there let's tilt it towards the camera a little bit remove your thumb from the top of there no one is sticking their thumbs in this day to the I'm fine and there's kind of a joint effort here.
I did all the talking and they cooked and he came up with the recipe and we're going to make a steel shot right here so we'll be back, alright Eddie let's hit. pat on the back you did well
richardlynch banned up there in ohio along with
eddieover there steve here we hope you enjoyed our potato salad you did well richard thanks im learning a lot
eddiethanks for the recipe and thanks for the compliment when we got there and you came up to us and said we love your cooking channel actually i made you your bbq bologna sandwiches today that was a treat because i actually stuck a couple of them in my and he ate it all the time way back to Nashville, Tennessee, along with a small bowl of that potato salad and when his promotional group contacted us and talked about having you on the show, I said, can we bring Eddie here with him?
I'll have Richard cook the potato salad or mix it up however we like. we already made the potatoes and we'll see if we can air them all at the same time and we did exactly that we hope you enjoy this recipe we hope you enjoy our friends because we certainly will we'll see next time here on cooking with red shotgun but we want you to subscribe to our channel and i'm not sure where i'm going to put the little shotgun or his face let me move here with you stay there eddie stay there we're going to move over there and see if we can get it in here a little bit at the end, that way, you can do click it, subscribe to our channel, click the bell, all those things, maybe me.
I'll come down here with another recipe or something and is this the best potato salad you've ever had? Boy I say it together guys if not then it should be now that you know our little catchphrase. best potato salad ever to come out of ohio to you whats the farm They keep her on a country farm, if not she should still be with you. they're not good do the prep right it's the best potato salad if it's not it's too much of me if it isn't you're not even it doesn't matter we'll never get it right so we might as well say thank you say goodnight Sheila and thank you for shopping French's and Hellmann's in the store and all that stuff Eddie thanks for the recipe Richard thanks for all your talent thanks see you soon see you next time here at red shotgun cooking thank goodness this is over let's get some bowls out let's have lunch what They say, guys, good job, good job?
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