|
|
|
|
Earn Q-Bits with me with these Q-Bit keywords!
 |
 |
|
3:50 pm |
4:48 pm |
|
5/20 Winn |
5/20 Take a shower
|
|
|
|
|
|
Listen, play & win! Every weekday at 4:48!
|
Date |
Question |
Answer |
Winner |
|
5/10 |
When given the choice of popular artists who they'd like to see as President, 34% of people in a recent poll said this guy. |
Justin Timberlake |
Marty Bosetti of Red Bluff |
|
5/13 |
The average value of this typical household item is $2000 |
Junk drawer |
No winner today |
|
5/14 |
In a recent Food Network survey, 45% of respondents said it was ok to do this at a party. 70% of 18-34 year old said it was ok.
|
Double dip |
Kallie Staley of Lewiston |
|
5/15 |
According to a new survey, teenage girls do this 183 times a year. |
Fight with mom |
Cathy Doelker of Shingletown |
|
5/20 |
Only 57% of women do this every day.
|
Take a shower |
Gene Minnema of Cottonwood |
|
|
|
|
-
Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette
-
Ingredients
-
4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese
-
Directions
-
Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
|
|
|
|
|
|
