Category Archives: Food

Schmuhl Potato Salad

This recipe has been passed from my Oma to my father to me and is a family favorite that will always remind me of July barbecues and Schmuhl family parties and funerals. It’s not a traditional German potato salad, but where it lacks in pedigree it makes up in flavor and texture. Serves about 15.  Enjoy!


  • ~3/4 jar of mayonnaise
  • 1 medium onion
  • 5lbs potatoes
  • 10 boiled eggs
  • Squirt of mustard
  • Salt and pepper to taste
  • Onion powder
  • Garlic powder
  • Minced garlic



  1. Boil small pieces of peeled potatoes until soft (smaller and longer means creamier)
  2. Drain the potatoes and dump them in a large bowl
  3. Dice the onion and add to the potatoes
  4. Stir in about 1/2 of the jar of mayonnaise
  5. Mix in the seasonings to taste
  6. Peel and dice 7 of the eggs and softly stir them in
  7. Let sit overnight.
  8. Add the rest of the mayo and season again to taste
  9. Slice the remaining 3 eggs and lay them out across the top of the bowl
  10. Sprinkle the top with paprika for color

The key to this dish is that that it always tastes better the next day.  Prepare it at least a day before so that you can add more mayo and seasonings as the potatoes suck in that flavor over time.  The texture and creaminess is determined both by how long you cook the potatoes and how much mayonnaise you end up adding.  I generally push it close to the boundary of mashed potatoes with good results.

Perfect Pork Chops

Pork chops can be difficult to cook just right.  If you’ve ever had chops that were too crunchy or chewy, you know what I’m talking about.  Follow these steps for juicy, tender chops that really bring out the flavor of your favorite marinade or rub.

  • Preheat the grill.
  • Oil the grill grates.
  • Put the chops on the grill for 1 minute.
  • Rotate 60 degrees and grill for another minute.  This gives marks the chops with the trademark criss-cross pattern.
  • Flip and cook another 2-3 minutes for thin chops and 6-12 minutes for larger pieces.
  • Move to indirect heat for 3-4 minutes (6-12 minutes for larger pieces)
  • Internal temperature should hit 150 degrees. The inside should be white with just a hint of pink color.
  • Remove from grill, seal in foil and let rest for 5 minutes.

I like to marinade with a steak rub and olive oil and then top it off with a little peach jam.

My Chili Un-recipe

I was asked for my chili recipe today, which is a shame because I don’t have one. This is both because I never wrote it down and because every time it is different. But I do feel that I have something going, so if I were to make chili today, here’s how I’d start out.

Every-color chili– Cans of beans, red, black, white, navy, kidney (drain and keep the juice)
– chopped green and red peppers
– chopped onion
– pineapple chunks (optional)
– meat, like bacon, steak, spicy sausage or ground beef (or any combination of those)
– hot peppers (Anaheim, jalapeño, habenero)
– brown sugar (more than you’d think)
– chili powder
– garlic
– cumin or a packet of chili seasoning mix (optional)
– a very tangy BBQ sauce (hot and sassy, rich and sassy), up to a full bottle

Toss all of that in a Crockpot and let it cook. As for the relative quantities, I usually go for color and texture first, which might be backwards. If you’d like, use the BBQ sauce and bean juice to make it more soupy. If you’re going with spicy peppers, remember that the spiciness will take a while to show up, so don’t over do it.

In my mind, what makes a good chili is that the flavor is consistent with every bite. Of course the flavor changes with what you put in, but cooking it long allows you to make changes to the flavor.

La Carreta Peruvian Restaurant

I had the #22, a healthy serving of seasoned rice covered with two sunny-side up eggs and a savory thin steak which fought for room on the over sized plate. On either side were a fried banana and a pile of Peru fries (not to be confused with French fries).

Unfortunately it weighed in on the bland side. But this was good cooking in my book. A decent taste-test of Peruvian cuisine served by a friendly waitress in a well-decorated restaurant.

I don’t think I’m in love with Peruvian food, but if I were I’d give this restaurant 4 stars.

La Carreta Peruvian Restaurant
340 East 1200 South
Orem, UT 84058
Phone: (801) 229-2696

Ruby River Steakhouse

My wife and I often go here on special occasions. I don’t know if it’s the peanuts, the twangy music or the baked and then fried sweet potatoes, the place just has character. The steak ain’t bad either. It’s a good excuse to sneak away and eat an entire onion – cleverly disguised as a delicious appetizer – and spend a night out with good food and good company.

85 E 9400 S
Sandy, Utah 84070

Sam Hawk Korean Restaurant

The beef bulgogi was good, the pork better (spicier), but I think that I wanted more. While I normally go for a salad, for some reason piling everything into the lettuce leaves wasn’t enough. I’ve had fajitas with the same amounts and… well, I ramble now. It was good and light. The little beans were fantastic and I could have had much more. I’ll pass on the kimchi next time, but the presentation and flavor overall was very good.

This is a fun Korean restaurant if you want a taste of the foreign stuff, which was quite savory. I give it 4 stars because it seemed authentic, was decently priced and tasty.

Sam Hawk Korean Restaurant
660 N Freedom Blvd
Provo, UT 84601
Phone: (801) 377-7766