Genius Grilled Potatoes with Roasted Garlic-Herb Dressing

I might be in love with Bobby Flay. I have never tried a recipe of his that I didn’t fall in love with. (Except the ones that include cilantro, but that’s only because I hate the taste of it. Usually I just replace with another herb and still get stellar results.)

Why the word “genius” in the title of this post? Because of the two-step cooking process. See, Bobby realizes that if you just throw raw potatoes on the grill, the outside will burn before the inside is done cooking. So you will have a charred potato that is still raw in the middle. Bobby’s solution? Par-boil those babies before throwing them on the grill. That way, most of the cooking is done in a pot on the stove and the potatoes are grilled for only a few minutes to get some gorgeous grill marks and crust on the outside.

Finally, I just want to say, that my stick blender is amazing- with it, the dressing comes together in less than 10 seconds.

Attention: there are a lot of steps in this recipe and you will have too many dishes to do. My suggestion: pour yourself a glass of white wine, put on some music, and take the extra time. All those steps are vital to the final dish and you will be very happy that you didn’t take shortcuts.

By the way, the dressing recipes makes twice the amount you need for the potatoes. Go ahead and make all of it. Use it on your sandwich, as a dip for your fries, as a marinade for chicken. It’s versatile and it’s delicious.

Read the recipe and the rest of the post here…

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Scallion Pancakes and Ginger Soy Dipping Sauce

Oh man, these were so good. I honestly didn’t even think I could attempt making scallion pancakes myself. But it wasn’t that difficult. Sure, there is some fussing with the dough. And the instructions given for rolling it out didn’t make any sense. But I got past that and made my own interpretation. And I wrote it out for you below so you don’t have to be as confused as I was. And I included pictures of every step so it actually made sense. Warning: there are a lot of steps but it’s pretty easy to follow along.  At least I hope it is.

These even tasted better than the scallion pancakes from my favorite Chinese take out place. I think it’s because I didn’t douse mine in oil and MSG. And the dipping sauce is SO GOOD and makes the perfect complement. Light, flaky dough with a salty sauce that has a bit of a zip. Next time I make them (and there will be a next time) I’ll try to roll them out extra thin. They seemed a little doughy.  But I’m not complaining; they were gone within minutes of coming off the pan. Oh, that’s another thing I love about these pancakes — they are pan fried. No need to turn on the oven. Read on for my crazy explanation of how to make these pancakes.

Click here for step-by-step photos and the recipe…

Rosemary Roasted Potatoes

rosemary roasted potatoes

I had to share this super easy side dish! I made these potatoes when I needed a side for steak with rosemary butter. I figured I could echo the rosemary flavors in the potatoes and it came together really quickly. The potatoes cooked in the oven and became tender, and then I put them under the broiler to get them nice, crispy, and browned.

You always want to use a waxy potato for roasting, like Yukon Gold, fingerling, or red potatoes. They hold up much better during cooking than white or Russet potatoes, which are really starchy and break apart easily. You could even try this dish with baby potatoes cut in half — just increase the quantity.

Read the recipe and the rest of the post here…

Green Pea Risotto with White Wine and Parsley

I love risotto. It’s one of those dishes that people think is fancy and complicated, but it’s really not. Sure, it takes some time, but it’s not rocket science. I chose this recipe because I had all the ingredients on hand. Risotto is so versatile that you can add anything you have in your fridge — asparagus, bell peppers, mushrooms, shrimp, the list goes on.

Read the recipe and the rest of the post here…