Caesar Slaw

I saw a recipe for Caesar Slaw in the newspaper earlier this summer and I just had to try my own version of it. I did and it was a hit. It a little different the traditional Cole Slaw and the popular variations of Asian Slaw.

Caesar Slaw
(Mark Kelly, 2017)

Serves 4 to 6

1 head of Romaine lettuce, leaves thinly sliced crosswise
2 cups arugula
1 heads of radicchio, cored and thinly sliced crosswise
1/4 cup flat leaf parsley, finely chopped
1/2 cup Parmesan, grated
4 slices of thick cut bacon, coarsely chopped and crisped
Caesar Slaw Dressing (see recipe below) to taste

Toss the lettuce, arugula, and radicchio with Caesar Slaw Dressing in a large salad serving bowl. Chill for 30 minutes. Serve topped with Parmesan, bacon, and parsley.

Caesar Slaw Dressing

Makes about 2 cups

1/3 cup Parmesan, grated
1 large shallot, minced
3 large garlic cloves, minced
6 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
1 cup olive oil mayonnaise
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Crystal Hot Sauce
2 Tbsp extra-virgin olive oil
1 Tbsp anchovy paste
2 tsp flat leaf parsley, finely chopped
Kosher salt to taste
Coarsely ground black pepper to taste

In a food processor, pulse the shallot and garlic for a 30 seconds until finely minced. Add the remaining ingredients and pulse until smooth. Move the dressing to a large bowl and refrigerate for at least 30 minutes before mixing into the Caesar Slaw.

Digiprove sealCopyright secured by Digiprove © 2017
Print Friendly, PDF & Email

Oven-Baked Garlic Fries

Oven-Baked Garlic Fries is a family favorite that I have refined over the years. These fries are perfect with a grilled burger. The most important steps in preparing these fries is to rinse away the starch and to soak them in a diluted vinegar mixture. This helps to produce crispy fries.

Oven-Baked Garlic Fries
(Mark Kelly, 2017)

4 large russet potatoes, sliced into 1/8″ x 1/8″ matchsticks
Extra-virgin olive oil
3 Tbsp unsalted butter
5 large garlic cloves, minced
1/2 cup chopped flat-leaf parsley
1 cup coarsely grated Parmesan
Kosher salt
1/2 cup distilled white vinegar
Cooking spray

In a large bowl rinse the potato sticks using cold water. Let stand in the cold water for 5 minutes. Drain and repeat until the water runs clear. Cover the potato sticks with cold water and pour in the vinegar. Let stand until 15 minutes before baking.

Preheat oven to 375F using convection.

Prepare three baking sheets by coating them with cooking spray.

Dry the potato sticks on a paper towel-lined baking sheet. This will require several layers. Working batches, toss 1/3rd of the potato sticks in a light drizzle of oil and arrange them on one of the prepared baking sheets. Repeat with the remaining potato sticks.

Bake for 20 minutes. After 20 minutes rotate the baking sheets within the oven, bottom to top, top to bottom. Bake for another 20 minutes. By this time the potatoes should be getting crispy. Scrape and flip the potatoes on each baking sheet. Return to the oven for another 10 to 15 minutes, watching closely so that they don’t burn.

Meanwhile, place 2 tablespoons of oil and the butter in a large skillet over medium heat. When the butter is melted add the garlic and cook for 1 minute. Remove from the heat. When the potatoes are done, put the skillet back on medium heat. Add the potatoes to the oil-butter-garlic sauce and toss to coat. Remove from heat and toss in the parsley and parmesan. Season with salt and serve warm.

Digiprove sealCopyright secured by Digiprove © 2017
Print Friendly, PDF & Email

Baked Garlic Parmesan Parsley Fries

Baked Garlic Parmesan Parsley Fries are the perfect accompaniment for your favorite burger. The trick to baking these crispy fries is to thoroughly rinse away excess starch and to let them stand in vinegar-laced water prior to drying them and baking them.

img_6207

img_6214

Baked Garlic Parmesan Parsley Fries
(Mark Kelly, 2016)

Makes 4 – 6 servings

6 large baking potatoes, washed, skin-on, cut into 1/4-inch wide by 1/4-inch thick slices
8 large garlic cloves, minced
3 Tbsp unsalted butter
1 cup freshly grated parmesan
1/2 cup roughly chopped parsley
1 Tbsp garlic powder
Distilled white vinegar
Extra-virgin olive oil
Cooking spray
Kosher salt
Freshly ground black pepper

Rinse the potato slices in cold water several times until the water is no longer cloudy. Leave the potatoes in the clear water. Add 2 tablespoons of vinegar to the water. Cover and let stand for at least an hour. Pat the potatoes dry and leave them to stand at room temperature on paper towels for at least 30 minutes more.

Preheat over to 400F.

Spray three large rimmed baking sheet with cooking spray.

In a large bowl toss the potatoes in 2 tablespoons of oil and gradually mix in the garlic powder and season with salt and pepper. Arrange the potato slices on the prepared baking sheets leaving room between the potatoes. Bake for 25 minutes. Remove and carefully turn the potatoes over to ensure that they brown on both sides. Bake for another 25 minutes or until the fires are golden brown.

Meanwhile in a very large non-stick skillet, melt the butter and saute the garlic for 30 seconds over medium heat. Remove from the heat. Add the baked fries to the skillet and toss in the garlic butter. Add the parsley and parmesan and continue to toss until well combined. Season with salt and serve while hot.

Digiprove sealCopyright secured by Digiprove © 2016
Print Friendly, PDF & Email

Baked Asparagus with Salsa Rossa

Baked Asparagus with Salsa Rossa is a sweet spicy presentation. Other green vegetables such a broccoli rabe or baby bok choi can be substituted for the asparagus. For a slightly smokier version of this dish grill the vegetables instead of baking.

IMG_5889

Baked Asparagus with Salsa Rossa
(Adapted from recipe courtesy of Food & Wine, September, 2016)

Serves 4 – 6

1 bunch asparagus, trimmed
1 cup sun-dried tomatoes, drained
Pinch of crushed red pepper flakes
1 red bell pepper, roasted and chopped
4 large pickled hot red peppers, plus 1/4 cup of pickling brine from the jar, chopped
3 Tbsp red wine vinegar
1/2 cup extra-virgin olive oil
1 tsp dried oregano
1 tsp sugar
Kosher salt
Freshly ground black pepper
Shaved Romano and Parmesan

To prepare Salsa Rossa: Bring 1 cup of water to a boil in a medium saucepan. Remove from heat. Add sun-dried tomatoes and red pepper flakes and steep for 1 minutes. In food processor, combine the roasted red pepper, pickled peppers, vinegar and oregano. Pulse until smooth. Add sun-dried tomatoes, including steeping liquid and sugar. Season with salt and pepper. Pulse until tomatoes are not quite smooth. With food processor running, drizzle in oil. Allow to cool.

Preheat oven to 375F. On a foil-lined, rimmed baking sheet place asparagus spears. Drizzle with oil and season with salt and pepper. Bake for 5 to 7 minutes, depending on thickness of the spears, for al dente consistency.

To serve: Spoon out a layer of Salsa Rossa on serving plate, places asparagus spears over Salsa Rossa and garnish with shaved cheese.

Digiprove sealCopyright secured by Digiprove © 2016
Print Friendly, PDF & Email

Smoked Potatoes and Sweet Onions with Caraway Butter Sauce

Smoked Potatoes and Sweet Onions with Caraway Butter Sauce is an interesting side dish that allows you to bring in smoked flavor to your barbecue without smoking your entree.

IMG_5755

Smoked Potatoes and Sweet Onions with Caraway Butter Sauce
(Adapted from recipe courtesy of Bon Appetit, July 2016)

Serves 4

2 small Yukon Gold potatoes
1 Tbsp extra-virgin olive oil
12 oz. Cipolline onions, unpeeled
6 Tbsp unsalted butter
1 Tbsp caraway seeds
1 1/2 Tbsp fresh lemon juice
2 scallion, thinly sliced
Kosher salt
Freshly ground black peppers

Prepare gas grill for medium-high, indirect heat. Place smoker box with soaked wood chips over the lone lit burner.

Toss potatoes and onions in oil in a large bowl and season with salt and pepper. Arrange potatoes and onions on the grates above the unlit portion of the grill. Smoke potatoes and onions, turning occasionally, until tender, 45 to 60 minutes. The onions may be done sooner than the potatoes. If so, remove them to a covered bowl and keep warming oven.

While the potatoes and onions are smoking, prepare the sauce by cooking the butter in a small saucepan over medium heat, swirling occasionally until it is beginning to brown and smell nutty, about 4 minutes. Add the caraway seeds; let cool slightly, then stir in lemon juice. Season with salt and pepper.

Arrange smoked potatoes and onions on a platter and drizzle with the Caraway Butter Sauce. Top with scallions.

Digiprove sealCopyright secured by Digiprove © 2016
Print Friendly, PDF & Email

Grilled Artichokes with Garlic Aioli

Grilled Artichokes with Garlic Aioli is a perfect summer barbecue side because most of the work is done ahead of time and it can be finished over a hot grill after you have grilled the entree.

IMG_5757

IMG_5756

IMG_5728

Grilled Artichokes with Garlic Aioli
(Mark Kelly, 2016)

Serves 4 – 6

1 1/2 cups mayonnaise
1 tsp Dijon mustard
6 large garlic cloves, roasted, cooled pulp removed and chopped
6 large whole garlic cloves, peeled
1 1/2 Tbsp fresh lemon juice
1 tsp cayenne
1/2 tsp garlic powder
1 1/2 lemons, scrubbed and halved
6 large artichokes
Kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil, divided, plus more for brushing grill grates

To make Garlic Aioli: In a small bowl whisk together mayonnaise, roasted garlic pulp, lemon juice, garlic powder, and cayenne. Season to taste with salt and pepper. Refrigerate until ready to serve. The aioli can be made a day ahead.

To par-cook the artichokes: Bring a large pot of salted water to a boil. Add the whole garlic cloves. Squeeze the lemon halves over the pot and drop them into the water. Add the whole artichokes to the water and bring it back to a simmer. Cook covered until the bases of the artichoke stems feel tender when poked with a knife or skewer, about 45 minutes. Drain the artichokes and and transfer them to a cutting board to cool. The artichokes can be boiled up to 2 days ahead of serving.

Preheat grill for direct cooking over high heat. Halve the artichokes lengthwise and scoop out the choke. Brush the cut sides with oil and season with salt and pepper. Oil the grill grates. Grill the artichokes uncovered, cut side up, about 5 minutes or until browned and lightly charred. Flip the artichokes over and cook until grill marks appear, about another 5 minutes. Remove from the grill and drizzle with oil and season with salt and pepper before serving. Serve warm with Garlic Aioli for brushing or dipping.

Digiprove sealCopyright secured by Digiprove © 2016
Print Friendly, PDF & Email

Roasted Carrots with Sherry-Maple Glaze and Shiitakes

Roasted Carrots with Sherry-Maple Glaze and Shiitakes is another side that goes well with grilled meats.

IMG_5391

Roasted Carrots with Sherry-Maple Glaze and Shiitakes
(Mark Kelly, 2016)

Serves 4

12 whole carrots, washed, root ends trimmed
2 Tbsp extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1/4 cup pure maple syrup
2 Tbsp sherry vinegar
1/2 tsp red pepper flakes
2 Tbsp unsalted butter
1 large shallot minced
2 large garlic cloves, minced
1/2 lb. shiitakes, wiped clean, quartered if large
Fresh flat-leaf parsley, finely chopped, for garnish
Sea salt

To prepare carrots: Preheat oven to 400F. Half the carrots lengthwise. Put the carrots in a large mixing bowl, drizzle with 1 tablespoon of oil and season with kosher salt and pepper. Toss to coat evenly. Spread the carrots out on a foil-lined rimmed baking sheet and roast for 20 minutes, shaking the pan occasionally, until tender and slightly charred. Set aside.

To prepare the glaze: Combine the maple syrup, vinegar and red pepper flakes in a small saucepan and cook over medium -low heat, until the mixture is reduced and syrupy, about 10 minutes. Cover and keep warm.

To prepare the mushrooms: Put a large saute pan over medium heat and add remaining 1 tablespoon of oil and the butter. When the butter is melted, add the shallot and saute until softened but not browned, about 1 minute. Add the mushrooms and suate, stirring frequently, until they lose their moisture, soften and begin to brown, about 5 minutes. Remove from the heat.

To serve: Crisscross the carrots on serving plates. Drizzle with maple glaze and top with mushrooms. Scatter chopped parsley on top and season with sea salt.

Digiprove sealCopyright secured by Digiprove © 2016
Print Friendly, PDF & Email

Bacon Hasselback Potatoes

Bacon Hasselback Potatoes are an indulgent side that is perfect with a grilled steak or pork chop.

IMG_5387

Bacon Hasselback Potatoes
(Adapted from a recipe courtesy of BonAppetit.com)

Serve 6

4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt for boiling potatoes
6 medium Yukon gold potatoes, peeled except for a lengthwise wide strip along the bottom of each
5 Tbsp unsalted butter
Sea salt
Freshly ground black pepper
2 scallions, finely chopped
2 Tbsp, finely chopped parsley
1 large garlic clove, finely chopped

Lay the bacon pieces on a bacon sheet and freeze until hard, about 30 minutes.

Preheat oven to 350F.

Bring a large pot of salted water to a boil. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4-inch from the bottom. Add the potatoes to the boiling water and cook for 4 minutes. Remove them carefully and transfer them to a foil-lined rimmed baking sheet, let cool slightly. Pat the potatoes dry.

Insert 6 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly. Melt 3 tablespoons of butter and brush generously over the potatoes and into the cuts. Season the potatoes with sea salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours.

When the potatoes are almost done, melt the remaining 2 tablespoons of butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast for the final 5 minutes. Transfer to a platter and re-season with sea salt and pepper. Serve warm.

Digiprove sealCopyright secured by Digiprove © 2016
Print Friendly, PDF & Email