You are currently browsing the Ted Kennedy Watson posts tagged: Yukon Gold


Smoky Mustard-y Barbecue Chicken

20160607-062818.jpg As stated before, Mister Sive is the griller in the family and I am the lucky eater of all that grilled goodness. He made a crazy good chicken the other day that I really wanted him to share with all of you, so today’s post is brought to you by him.

Like a lot of guys, grilling brings out the chemist/mad scientist in me. Something about fire and experimenting with combinations: exciting!

This goal with the following idea was to get a deep smoky and intense flavor to the chicken. TKW says it worked, so this is my post for him today.

Marinade:
1/3 cup vegetable oil
1/3 cup cider vinegar
1/4 cup molasses
4 garlic cloves, finely diced
1/3 cup mustard

These proportions are merely a starter; focus on spice, tang, sweetness or acidity to your liking. Mix all ingredients lightly with a whisk until blended.

Take a good sized whole chicken and place in a large ziploc bag. Pour the marinade in and mush until spread over the whole chicken. Partially close the bag, release the excess air, and complete the ziploc. Place in a bowl and refrigerate for 4 or so hours, flipping the bag in the bowl every hour. Take out an hour before grilling.

Prepare your grill for indirect heating (coals to the sides) and just before placing the chicken on the grill, add some water soaked smoky wood chips. (I did this twice.) Grill on medium to hot (400ish degrees) for about an hour, until internal temp is 165. After flipping a few times after a few minutes on each side (to get a good seat on the skin) I then started this bird breast side down, to capture juices and fat in the meat. For the last 30 minutes or so I cooked breast up.

Served with grilled potatoes, grilled Napa cabbage and grilled corn on the cob, it’s an ode to charcoal and Summer.

Happy grilling!



 

 

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.



 

 

Whole Grain Mustard Roasted Potatoes with Red Onions

20150109-072203.jpg Trying a new dish for me usually ends up as a compilation of several different things I have seen/read, then I put my own spin on it. Roasting potatoes with mustard is one of those things. I saw it on a blog post, saw it in a food magazine, then saw it on a cooking show. This is so easy, and so comforting & tasty.

Preheat oven to 400. I know, I cook almost everything at 400. Cut Yukon gold potatoes in pieces that are two bite size. Generally this is quartering them, depending on the size of the spud. You don’t want them super small as they start to break down in the baking/roasting process. Spread the cut potatoes out into a large oven proof dish or roasting pan. They really need to be a single layer. If they are stacked, they steam more than roast. Then cut up a red onion into large pieces and scatter about. They are such a great combination with the potatoes. Then drizzle all with extra virgin olive oil and a heavy hand with the salt & pepper. Then the magic happens. Spoon over the whole lot several heaping spoonfuls of whole grain mustard. Now with your hands, get into the entire mixture and move it all around until everything is nice and evenly coated with the mustard, including the onions. Wash hands thoroughly, as they will be a mustardy mess. Then put the dish or sheet pan into the hot oven. Check every 15 minutes, turning things with a spatula or a spoon. 45 minutes to an hour should do the trick. Your kitchen will smell divine. Out will come these golden nuggets of deliciousness. They snuggled right up last evening to a piece of halibut, but would work with almost anything. Think steak, chicken. So good. Topped with a fried egg for a breakfast as dinner would be out of this world.