Real Food for Real Life

Saturday, January 12, 2013

Give grilling these a try...

Grilled Baby Golds, Hickory Smoked Tenderloin,
and Iceberg with Bleu Cheese Crumbles

 I was doing some blog maintenance and found this post from last spring that somehow didn't get published.  Grilling weather sill be here sooner than we think and I can't wait to start grilling again.

It is summer...well, not really, officially, but it sure feels like it...and that means grilling time.  Working under the assumption that I can make anything on the grill, I wanted to make "fries."  I took some baby Yukon Golds, and parboiled them before halving and threading on skewers.  Brushed with olive oil and sell seasoned, went on the grill to finish cooking.  Crispy on the outside while soft and creamy on the inside, these were perfect with smoked tenderloin and a crisp ice berg salad.

Grilled Baby Golds

baby Yukon Gold, or other baby potatoes, like fingerlings- however many you would like
olive oil and seasonings of choice, or
vinaigrette dressing of choice

I love cooking like this, without a "recipe," just a technique that allows you to vary the taste and quantity to suit your needs at the time.  Wash however many potatoes you want to make, place in a pot of cold water, bring to a boil, and cook until just becoming tender, 10 minutes or so, depending on size and type.  Drain and allow to cool enough to easily handle the.  Halve the potatoes and thread onto skewers, remembering to allow the skewers to soak at least 1/2 hour if using wooden.  Brush with olive oil and season generously with whatever you like...a combination of coarse salt, fresh ground black pepper, and garlic powder is fail safe...or alternatively, brush the potatoes with a prepared vinaigrette.  Grill until brown and crispy on the outside and tender on the inside.

Ben smoked a small tenderloin roast with hickory.

He thought it looked so good that he went in for a close up shot :)

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