Jan D'Atri

Jan D'Atri > salt and pepper to taste

salt and pepper to taste

Crunchy Dill Pickle Salad

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Whoa! This recipe was the surprise of the century! I admit, I initially had the same reaction that most people have when I tell them about Crunchy Dill Pickle Salad. The comments range from “Hmmm, not sure about this one” to “Nah, this just doesn’t sound right.” But once they taste it, and realize how many foods this delicious, refreshing salad goes with, it quickly becomes one of their favorites. Crunchy Dill Pickle Salad was a recipe that I turned into a video for Red Mountain Weight Loss. It’s the perfect salad if you’re trying to get and stay fit, but more than that, it’s a crunchy and flavorful addition to just about every dish from fried chicken, seafood, pork, beef and kabobs, to a great topper for hot dogs and brats! I love this salad so much that I can’t wait to share it with you and I’m hoping you have the same reaction that everyone else does! The Crunchy Pickle Salad has just a few readily available ingredients, and the real stars of the salad are crispy pickles, fresh dill and sliced fresh fennel. I like that it has fennel for several reasons. While there are hundreds of recipes using cooked fennel, it’s harder to find dishes using fresh, thin slices of this versatile bulb. The sweet flavor of fennel gives the salad such a unique flavor, and the crunchy dill pickles are the perfect pairing. Also, fresh dill weed goes so well in the salad, adding more brightness and depth. You may be tempted to use a soggier pickle and dried dill, but don’t! These two ingredients make the recipe! It’s the perfect picnic side as it doesn’t wilt and can be stored and enjoyed for 3 or 4 days after assembling! I mentioned that this salad goes well with kabobs, so I’ve added a very simple and low calorie recipe for you to enjoy with your Crunchy Dill Pickle Salad!

Watch my How to Video for Crunchy Dill Pickle Salad here!

Clifford’s Chili

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This weekend a host of local broadcasters came together for our annual Christmas Concert to raise money for The House of Broadcasting. One year our fundraising efforts helped to create the House of Broadcasting Celebrity Media Cookbook. It’s a treasure trove of great heirloom dishes by your local television and radio personalities. One of the most delicious recipes in the book is an award winning chili recipe from Jack Clifford, the man who created the iconic Food Network. (More than 20 years later, about 90 million people agree that Jack’s idea was a brilliant one and changed forever the way we view food.) Jack’s scrumptious chili has won dozens of chili cook off awards. It kicks you with five different spices and yet has a smooth-as-silk finish on your palate. This chili’s base is a combination of beef chunks, ground beef and pork with plenty of onions and garlic! So, grab a big pot and get cooking, just in time for “chili” evenings!


If you’d like a copy of the House of Broadcasting Cookbook, visit www.houseofbroadcasting.com.


By the way, Jack used to say that the Department of Homeland Security had identified his chili as a WMID (Weapon of Mass Indigestion). But I say Clifford’s Chili it’s so good, it’s what the cowboys call MGS–Mighty Good Sop!

Watch my Video for Clifford’s Chili here!

Salmon Wellies

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It was always the elegant “signature dish” reserved for special occasions like weddings or a New Year’s Eve celebration. Beef or Salmon Wellington with its beautiful puff pastry encasement was truly the fine dining darling of the 1960’s.
But take away the fête factor, and you have a fabulous weeknight or Sunday supper that turns a fresh piece of salmon into something really wonderful–especially if you give it a quick grill before enrobing it with dough. This recipe also included the ingredients for a classic Duxelles–that magical blend of butter, garlic, shallot and finely chopped mushrooms. That’s the second layer of deliciousness. The third is a layer of fresh, tender baby spinach. Slice through the layers of delicate puff pastry and enjoy the show!

Watch my How to Video here!

A Tale of Two Salsas

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It’s officially pool party season and chips and salsa are our go-to favorites for backyard barbeques. If you’re looking for some fun new salsas to try, I’ve got some delicious options. The first is one of my favorite recipes for stand-out Salsa Fresca. It uses ingredients found in many diced tomato-based salsas, but you can heat it up or tone it down anyway you like. The second option is a Roasted Eggplant Salsa which was rescued out of my own recipe box—the one I’ve had for years stuffed with recipe clippings, potluck favorites and scribbles on scratch paper. It’s perfect if you’re looking to add something a little different to your salsa spread. Now, all you have to do is grab a chip and dive right in!