Bobby Flay's Grill It! - Bobby Flay [58]
6 tablespoons olive oil
Freshly ground black pepper
1 cup mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
2 teaspoons pureed canned chipotle chiles in adobo
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to 15 minutes. Drain and let cool before cutting each potato into ¾-inch-thick slices.
Heat your grill to high.
Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill and coarsely chop. Keep the grill on.
Combine the tomatoes, mayonnaise, garlic, paprika, and chipotle puree in a food processor and process until smooth. Season with salt and pepper.
Brush the potato slices on both sides with the remaining 4 tablespoons oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the mayonnaise drizzled over the potatoes or on the side.
Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette
A napoleon (in the culinary world, at least) originally referred to a dessert consisting of alternating layers of puff pastry and custard or some other sweet filling. These days it’s any dish of stacked ingredients, whether they be savory or sweet. It doesn’t take much more time or effort to slice and layer the potato and goat cheese in this manner, but the end result is really elegant in appearance. I also love the way each bite is dynamic in texture. This side dish really covers all of the bases: it has eye-appeal, is fun to eat, and has amazing flavor from the charred potatoes, tangy goat cheese, and sweet, fresh dressing.
Serves 4
5 large red potatoes, scrubbed
Kosher salt
¼ cup balsamic vinegar
1 clove garlic
2 teaspoons Dijon mustard
¼ cup fresh basil leaves
¾ cup olive oil
Freshly ground black pepper
8 ounces fresh goat cheese
3 tablespoons chopped fresh chives (optional)
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to 15 minutes. Drain and let cool before cutting each potato into ½-inch-thick slices.
While the potatoes are cooking, combine the vinegar, garlic, mustard, basil, and ½ cup of the oil in a blender and blend until smooth. Season with salt and pepper.
Heat your grill to medium.
Brush the potato slices on both sides with the remaining ¼ cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
Grilled New Potato Salad with Bacon and Buttermilk Dressing
I love smashed potatoes with buttermilk and bacon, so why not take those same ingredients and turn them into a salad? This is sure to replace the egg-and-pickle-relish version of your childhood.
Serves 4
2½ pounds small red new potatoes, scrubbed
Kosher salt
8 ounces bacon, diced
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
Freshly ground black pepper
¼ cup canola oil
3 green onions, white and green parts, thinly sliced
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender but not cooked