I was on Jasper’s Kitchen Radio Show today. For the Labor Day weekend grill, I shared 3 different and delicious potato salads. They are not your store bought fluorescent yellow creamy globs of potatoes and unidentified objects, but rather fresh and all with a European flair.
French Herbed Potato Salad
From Easy Grilling & Simple Smoking with the BBQ Queens By Adler and Fertig
This reminds me of a tangy vinaigrette, but rather than dress a bowl of salad greens, the boiled potatoes get napped.
Serves 8
6 large russet potatoes
3 tablespoons tarragon vinegar
1 bunch green onions, chopped
¼ cup finely chopped parsley
¼ cup vegetable oil
1 clove garlic, minced
Sea salt and freshly ground pepper to taste.
1. Boil the unpeeled potatoes in salted water for 20 minutes or until done. Remove from the water and cool.
2.Peel and slice ¼-inch thick and arrange in a casserole dish. Sprinkle the tarragon vinegar over the sliced potatoes. Evenly distribute the green onions over the potatoes.
3. Mix the garlic with the oil and evenly distribute over the potatoes. Season to taste with the salt and pepper. Serve warm, at room temperature, or chilled.
Flame-Seared Potato and Fennel Salad
Fennel takes on more flavor when caramelized over the grill. The potatoes have a hint of smokiness from the grill, too. Arranged on a platter, the presentation is WOW!
Oiled grill rack or basket
4 green onions, finely chopped
2 cloves garlic, minced
1 ½ cups mayonnaise
Grated zest and juice from 1 lemon
Kosher salt and freshly ground black pepper to taste
4 baking potatoes, thinly sliced lengthwise
Olive oil
2 fennel bulbs, cut lengthwise into ¼-inch slices
1. Prepare a hot fire in your grill.
2. In a bowl, whisk together the green onions, garlic, mayonnaise, zest and juice of the lemon. Season to taste with salt and pepper. Set Aside.
3. Lightly brush potatoes with olive oil and season with salt and pepper. Place on the grill rack or basket. Cook for about 2 to 3 minutes preside or until golden and charred.
4. Brush fennel with olive oil and grill directly over the hot fire for 2 to 3 minutes on each side until fork tender.
5. Place fennel in the center of a large platter and surround with the potatoes. Drizzle the sauce over all and place an remaining in a side bowl.
Tapas-Style Grilled Fingerlings with Portuguese Aioli
The robust ingredients in the aioli make an unforgettable statement. You’ll make this for a sandwich spread, a dip for raw vegetables or chips, a sauce for shrimp or dollop over fish or shellfish. Serves 8
Portuguese Aioli:
2 cloves garlic, minced
1 cup good quality mayonnaise
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon tomato puree (or paste)
½ teaspoon cayenne pepper
½ teaspoon smoked or sweet Hungarian paprika
Kosher salt and freshly ground pepper to taste
4 pounds fingerling or new potatoes, pierced several times with a fork
Grill basket or wok, lightly greased
1. Prepare the Aioli: In a large bowl combine all of the Aioli ingredients. Refrigerate until ready to serve
2. Prepare a medium-hot fire in your grill.
3. Brush potatoes with olive oil and season with salt and pepper. Place in the basket or wok in batches, grilling for about 15 minutes, turning often, until fork tender. Serve them hot with the aioli.
No comments:
Post a Comment