Holley Pearce, my coordinator of chaos and close friend, loves food but doesn’t do much cooking. We met because she dined in one of our restaurants four nights a week. When Holley, who’s from Mississippi, started working with me, her lack of cooking skills became a running joke. One weekend, we had a little gathering at my office, and Pearce (as her friends call her) brought something she called BLT dip. She said it was just something her family had always taken to the beach. Unable to stop myself, I stood by it snacking till all that was left of the dip was a puddle of pink mayonnaise-y bliss.
A carefully made grilled cheese sandwich is a gustatory wonder. Its key ingredients are bread that’s firm enough to hold its own against heat and pressure but soft enough to produce a tender sandwich; full- flavored, high-quality cheese (my preference is Comté or an aged cheddar), cut about 1/8 inch thick; and clarified butter. The butter flavors the bread and allows it to color deeply without becoming too dark or, worse, burnt. Make the sandwich on a griddle or in a heavy skillet and use another heavy skillet to press it down. The greater the pressure, the more the ingredients will blend and the better your sandwich will be.
Ingredients
Serve with pita or bread for dipping.
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.
This salad is sure to be a showstopper at any picnic and is not impossible to make.