Tuesday, May 30, 2006

Memorial Day Grilling


plate
Originally uploaded by chalen4.



Memorial Day weekend was hot and lazy, but also full of grilled food and booze. This is the dinner that Kim, Andy and I made for ourselves last night. You're hungry already, aren't you?


potato salad
Originally uploaded by chalen4.


Andy made the potato salad using Alton Brown's recipe for Cold Fashioned Potato Salad. I've never been a big fan of potato salad, it never tasted like much and was too thick and starchy to make much sense in the summer time to me. This potato, however, is different, the potatoes soak in a mixture of vinegar in the fridge, so they're very tangy and flavorful. Try it, you'll love it. Andy also left the skins on the potatoes and it was excellent.

2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.


corn salad
Originally uploaded by chalen4.



Kim and I whipped up a quick corn salad. Actually, Andy did the hard work, removing the silk from the corn while Kim and I played Scrabble. Then we grilled the corn until it was warmed through, but not charred. I used Michael Chiarello's trick for getting corn off of the cob, you stick the narrow end in the hole of a bundt cake pan, and shave the kernels off in to the pan. Very little mess.


corn
Originally uploaded by chalen4.



4-6 ears of grilled corn
1/2 chopped red onion
1 red bell pepper, chopped
4 roma tomatoes, chopped
1/2 cup cilantro
1 clove garlic
1 small jalapeno
1/2 cup of pepper jack cheese, small dice
1 lime, zested and juiced
1/2 cup olive oil
salt
pepper

In a blender, add the garlic, lime juice and lime zest and pulse until well combined. Add half of the jalapeno, seeded if you want less heat, and blend again. While the blender is running, slowly add the olive oil in a steady stream. Taste the dressing. Ours was a little too tangy, so we added about a teaspoon of honey and some salt and pepper, and it was perfect.

Meanwhile, add the chopped onions, peppers, tomatoes, and the remaining half of the jalapeno to a large bowl. Add the cilantro and the grilled corn that you've removed from the cob. Stir in the dressing and cheese and chill. Taste before serving to adjust for salt and pepper.

This salad is quick and easy and a really delicious side dish for any meat or fish. It's refreshing, a little spicy and a little sweet.


black moons
Originally uploaded by chalen4.



I also made the infamous black moons for various parties and bbq's that I visited over the weekend. This is a top secret recipe, so I can't share it's mysteries. But, these are great cookies that go by a few different names around the country. I call them Black Moons, Kim said up in Maine they call them Whoppie Pies, Alison calls them Gobs. Whatever you call them, whatever recipe you use, there is nothing wrong with soft chocolate cookies filled with a decadent creamy frosting.

1 Comment:

  1. Donal said...
    Being one of those frustrating northerners, I have to second the whoopie pie nomenclature. However, I have not had a whoopie pie as delicious as yours, and so concede to title them as black moons.

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