Bobby Flay's Grill It! - Bobby Flay [59]
While the potatoes are cooking, cook the bacon in a large nonstick sauté pan over medium heat until golden brown and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Whisk together the buttermilk, mayonnaise, sour cream, and mustard in a large bowl and season with salt and pepper.
Heat your grill to medium.
Brush the potatoes on both sides with the oil and season with salt and pepper. Place the potatoes on the grill, cut side down, and grill until lightly golden brown, about 3 minutes. Turn the potatoes over and continue grilling until just cooked through, about 3 minutes longer.
Transfer the potatoes to the bowl with the dressing, add the bacon and green onions, and toss to coat. Serve warm or cover and refrigerate until cold, at least 2 hours or up to 8 hours.
Vinegar and Salt Grilled Potato “Chips”
I can eat an entire bag of salt and vinegar potato chips in a sitting. These “chips” may not have the crunch factor of the bagged variety, but they definitely have the taste factor going on. Be sure that the grill is heated only to medium when grilling the potato slices. You want them to cook slowly and get a really nice golden brown color on the outside; you don’t want them charred.
Serves 4
4 large Yukon Gold potatoes, scrubbed
Kosher salt
¼ cup canola oil
Freshly ground black pepper
Malt vinegar
Heat your grill to medium.
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, about 10 minutes. Drain and let cool before cutting into ¼-inch-thick slices.
Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
Remove the slices to a platter in an even layer and immediately drizzle with some vinegar and more salt.
Grilled Sweet Potato Wedges with Spicy Cranberry-Bourbon Glaze
I use sweet potatoes in everything—tamales, polenta, gratins—because I just love them. Even though the flavors in this recipe scream Thanksgiving, I eat these slightly sweet, slightly spicy, slightly tangy, ruby-glazed sweet potatoes all year long.
Serves 4
4 medium sweet potatoes, scrubbed
Kosher salt
3 cups cranberry juice or water
⅓ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoons bourbon
¼ cup canola oil
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, about 15 minutes. Drain and let cool before quartering each potato lengthwise.
While the potatoes are cooking, combine the cranberry juice, brown sugar, cinnamon, cayenne, and ¼ teaspoon salt in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until the mixture is thickened and reduced to ¾ cup, about 10 minutes. Stir in the bourbon and let cook for 1 minute longer. Remove from the heat and let cool slightly.
Heat your grill to high.
Brush the potato wedges on both sides with the oil and season with salt. Grill, brushing with the cranberry glaze every 30 seconds, until lightly golden brown on both sides and just cooked through, about 6 minutes.
salmon
Perfectly Grilled Salmon
Grilled Salmon with Green Olive Relish
Grilled Salmon with Harissa
Grilled Salmon with Oregano Oil, Avocado Tzatziki Sauce, and Grilled Lemons
Grilled Salmon with Cherry Tomato, Charred Corn, and Basil Relish
San Diego–Style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce
Grilled Salmon with Honey-Mustard-Mint Sauce
Grilled Salmon with Miso-Orange Glaze
Grilled Salmon with Salsa Vera Cruz and Toasted Pumpkin Seeds
One of my favorite food memories from filming Food Nation for Food Network is of the incredible cedar-planked salmon that was prepared for me in the Pacific Northwest. The salmon tasted of the sea and the forest all at once, and it was impossible not