Grilled Potato Salad

 

Yield:

 

Ingredients

1. 10 medium Yukon gold potatoes
2. 2 cups heavy cream
3. 2 cups whole milk
4. 4 cloves garlic, peeled and gently smashed
5. 4 sprigs fresh thyme
6. 1 bay leaf
7. Kosher salt and freshly ground black pepper
8. Extra-virgin olive oil
9. 1 tablespoon whole grain mustard
10. 3 ribs of celery, finely chopped
11. Ice water

Directions

1. Add potatoes, cream, milk, garlic, thyme and bay leaf into a large sauce pan and boil for 15 minutes; potatoes should be tender and the tip of a paring knife goes through with little resistance.
2. Allow to cool in the cream mixture. Once cooled, strain potatoes and lay out in a single layer on a kitchen towel to drain.
3. Cut the potatoes into large pieces, then brown on a hot grill with a little olive oil for 4-5 minutes until they get a little golden.
4. Place browned potatoes in a mixing bowl and gently smash with a potato masher or large metal spoon – you want to smash the potatoes so they are broken up but there is still a lot of texture.
5. Strain the cream mixture and add just enough to make the potato base creamy – (about 1 1/2 cups).
6. Add 1 large tablespoon of whole grain mustard, chopped celery and season with plenty of kosher salt and freshly ground black pepper.

Notes

Warm Potato Salad Primavera

A pesto made with spinach and arugula dresses this salad instead of mayonnaise.

Yield:

Serves 8

Ingredients

1. For the Pesto
2. =================
3. 1 1/2 cups packed baby arugula
4. 3/4 cup packed baby spinach
5. 3/4 cup packed fresh basil
6. 1 clove garlic, minced (1 tsp.)
7. 1/4 cup toasted walnut pieces
8. 2 tsp. lemon juice
9. 3 Tbs. olive oil
10. .
11. For the Potato Salad
12. ====================
13. 1 1/2 lb. red new potatoes, halved
14. 3/4 lb. fresh green beans, trimmed (3 cups)
15. 2 tsp. olive oil
16. 1/2 large fennel bulb, thinly sliced (2 cups)
17. 1 large shallot, thinly sliced (1/3 cup)
18. 3 Tbs. diced sun-dried tomatoes
19. 1/8 tsp. red pepper flakes
20. .
21. 3/4 cup quartered cherry tomatoes

Directions

1. To make Pesto: Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
2. To make Potato Salad: Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
3. Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
4. Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.

Notes

Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto

 

Yield:

makes 1 sandwich

Ingredients

1. 1 portobello mushroom
2. balsamic vinegar
3. olive oil
4. 1 roasted red pepper
5. 1 handful spinach
6. 1 tablespoon pistachio pesto (or regular pesto)
7. 2 slices of bread or 1 bun (I used ciabatta)

Directions

1. Brush the mushroom with balsamic vinegar.
2. Brush the grill with oil.
3. Grill the portobello mushroom until tender, about 3-6 minutes per side.
4. Assemble sandwich.

Notes

Meatball Sliders

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches served at New York City’s Little Owl restaurant, she came up with these kid-size treats that can be eaten with one hand (leaving the other one free to wreak kid-size havoc).

Yield:

Makes 20 Small Sandwiches

Ingredients

1. FOR TOMATO SAUCE
2. =====================
3. 2 (28-oz) cans whole tomatoes in juice
4. 1/4 cup olive oil
5. 1 medium onion, finely chopped
6. 5 garlic cloves, minced
7. 1 teaspoon sugar
8. 1 Turkish or 1/2 California bay leaf
9. .
10. FOR MEATBALLS
11. =====================
12. 3 cups coarse fresh bread crumbs (6 slices firm white sandwich bread)
13. 2/3 cup whole milk
14. 1 lb ground pork
15. 1 lb ground beef chuck (not lean)
16. 4 garlic cloves, minced
17. 1 1/2 cups grated Pecorino Romano (1/4 lb)
18. 2 large eggs, lightly beaten
19. 1/2 cup finely chopped flat-leaf parsley
20. 1/2 teaspoon dried oregano
21. 2 cups vegetable oil
22. .
23. FOR ASSEMBLING SLIDERS
24. =====================
25. 20 small (2-inch) soft buns or rolls, split

Directions

1. MAKE TOMATO SAUCE:
2. Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
3. Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
4. MAKE MEATBALLS WHILE SAUCE SIMMERS:
5. Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.
6. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
7. SIMMER MEATBALLS IN SAUCE AND ASSEMBLE SLIDERS:
8. Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
9. Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.

Notes

COOKS’ NOTE: Meatballs in sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered. Reheat before serving.

Chipotle Pork Cheeseburgers

Unless you’re shopping for “meatloaf mix,” it’s easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don’t skip the sliced tomatillo—its crisp tartness really perks things up.

Yield:

Serves 4

Ingredients

1. 1 lb ground pork (not lean)
2. 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
3. 2 garlic cloves, forced through a garlic press
4. 4 slices Muenster cheese
5. 4 hamburger buns, toasted
6. 1/4 cup mayonnaise
7. 1 large tomatillo (1/4 lb), husked and rinsed, then sliced
8. 1/2 small avocado, sliced
9. 1/2 cup cilantro sprigs

Directions

1. Prepare a gas grill for direct-heat cooking over medium heat; see “Grilling Procedure.”
2. Gently mix pork, chipotle, garlic, and a scant tsp salt until just combined. Form into 4 (1/2-inch-thick) patties.
3. Oil grill rack, then grill patties, covered, 4 minutes.
4. Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
5. Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Notes

Burgers can be grilled in an oiled hot 2-burner grill pan over medium heat, about 10 minutes total.