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Grilled Yukon Gold Potatoes with Herbs & Minced Shallot

20150610-053821.jpg Mister Sive is the griller in the family. I am the lucky eater of said grilling. This post is for all you grillers. Or for those of you like me, pass it on to your favorite grill person and then make sure you are first in line to try these. You will not be sorry. Below is my observation of what my husband put together. Again, I am the observer in this one, but the very happy diner once all is said and done.

Thinly slice Yukon gold potatoes. Put in a bowl. Add a healthy glug of extra virgin olive oil. Mix around with your hands or a spoon so all the potatoes are evenly coated with the oil. If they seem a little dry, add more. Super important that these be well well oiled. Then add a good dose of salt & pepper. Next finely chop a shallot or two, depending on the size of the shallot and how many potatoes you are cooking. Gently mix those in. Yummy already. Now finely chop fresh thyme and oregano. Gently mix those in. You will need a cast iron skillet or some skillet you feel can handle the heat of your grill. Add a small coating of oil to the skillet. Add the potatoes. Staying with these all along, turning the potatoes as they cook. They will start to brown and caramelize a bit. The herbs and the shallot will infuse them. Keep moving them around until they are your desired amount of done. He served them with steaks, but these would be awesome with just about anything. Fish, chicken, served with a cocktail before dinner or just by themselves for a snack.



 

 

Blood Orange & Shallot Vinaigrette

20150106-080001.jpg House made dressing is really just such a gratifying/simple thing to make, rarely if ever do we buy the stuff that is sold at the grocer. I find making vinaigrette highly satisfying using the freshest ingredients for a really healthy dressing. Blood oranges yelled out to me on Saturday on my Market walk, so thought I would take them for a little spin. The color of the skin, the color of the pulp, the color of the juice–all so gorgeous.

Zest the skin of a blood orange. Put that in the bowl you will use to make the vinaigrette. Then juice the blood orange/oranges. You will need a half of a cup of juice. Then add a tablespoon of finely chopped shallot. Then a heaping tablespoon of whole grain mustard. Plus a tablespoon of red wine or rice wine vinegar. 2 big pinches of salt and a pinch of pepper. Then slowly whisk in a cup of good extra virgin olive oil. The color is so beautiful. Enjoy over your favorite lettuce greens. If you have another blood orange remaining, cut that up, adding the segments for a truly special salad.



 

 

Pickling Shallots

20130326-063552.jpg A super easy way to enjoy shallots in vinaigrettes and salads is to give them a quick pickling. Put sliced shallots into a bowl, add a pinch of salt, then fill bowl with enough rice wine vinegar to cover the shallots. Let sit for 15 minutes to a half hour. The shallots will take on a nice mellow sweetness. You can also use the leftover rice wine vinegar from the bowl to whip up a sweet vinaigrette.