You don’t grow to be a semifinalist for a James Beard Award primarily based on the deserves of your entrees alone (nonetheless legendary they might be). Your sides dishes should sing, too.
At Oakland’s Horn Barbecue, which is within the operating for Greatest New Restaurant of 2022, the coleslaw, pit beans and potato salad carry their very own culinary weight. And chef-owner Matt Horn is sharing the recipes for all of them in his first cookbook, “Horn Barbecue: Recipes and Methods from a Grasp of the Artwork of BBQ” (Harvard Frequent Press, $30).
This potato salad, credited to his spouse and Horn Barbecue co-owner, Nina, will get its zing from mustard, relish and the signature Horn barbecue rub. It’s Matt’s favourite barbecue aspect.
Nina’s Potato Salad
Serves 6 to eight
INGREDIENTS
2½ kilos purple potatoes, diced
1½ cups mayonnaise
¼ cup relish
1 tablespoon mustard
1 teaspoon Horn Rub (see beneath)
1 teaspoon smoked paprika
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon salt
¼ teaspoon freshly floor black pepper
½ cup chopped scallions, white and inexperienced components (from about 4 scallions)
4 giant hard-boiled eggs, peeled and chopped
DIRECTIONS
Place the potatoes in a big saucepan and canopy with 2 inches of water. Deliver to a boil over excessive warmth, partially cowl the pan, flip the warmth to low, and simmer for about 8 minutes till the potatoes are simply cooked by. Drain the potatoes, rinse in chilly water and put aside.
In a big bowl, whisk the mayonnaise, relish, mustard, rub, paprika, garlic powder, onion powder, salt and pepper till properly blended.
Add the cooked potatoes, scallions and eggs and gently combine to coat and mix.
Horn Rub
Makes about ¾ cup
INGREDIENTS
4 tablespoons darkish brown sugar
2 tablespoons coarse salt
1 tablespoon coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon cayenne pepper
DIRECTIONS
Add all of the rub components to a bowl and stir them collectively totally with a whisk, fork or spoon. Use instantly or retailer in an hermetic container in a cool, shady place for as much as 6 months.
To be used with meat: Rub ample quantities of the spice rub onto the floor of the meat, rubbing and pushing firmly to fill any crevices or pores and to make sure the rub adheres to the meat.
— From Matt Horn’s “Horn Barbecue: Recipes and Methods from a Grasp of the Artwork of BBQ” (Harvard Frequent Press; $30)