Warm Southwestern Potato Salad (332x298)

Warm Southwestern Potato Salad

Dave DeWitt Recipes Leave a Comment

If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad. To complete the Southwestern theme, these ingredients are tossed in a dressing of freshly squeezed lime juice and adobo sauce mixed with a heavy dose of chopped cilantro. Though the cactus adds a unique flavor to this salad, if it is not available at your local grocery store, it can be omitted.

Ingredients

Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 350 degrees F.

Ingredients
2 pounds red potatoes, halved
1/4 cup olive oil
1 tablespoon Red Chile Rub (see recipe)
Kosher salt and freshly ground black pepper
1 large cactus leaf
1 medium red onion, thickly sliced
1 medium jicama, peeled and diced
1 teaspoon sliced pickled red jalapeño, seeded and chopped
1/4 cup freshly squeezed lime juice (2 to 3 limes)
1/4 cup extra-virgin olive oil
1 tablespoon adobo sauce (from a can of chipotles in adobo sauce)
1/2 cupped chopped fresh cilantro

Instructions

Toss the potatoes with the olive oil in a medium bowl and add the rub. Season with salt and pepper and blend well. Place the potatoes on the Grid. Close the lid of the EGG and grill, turning occasionally, for 20 minutes, or until tender when pierced with a fork. Transfer the potatoes to a rimmed sheet pan.

Using a paring knife, remove the thorns from the cactus. Place the cactus leaf and the onion slices on the Grid. Close the lid of the EGG and grill for 2 minutes on each side. Transfer the cactus and onion to another rimmed sheet pan.

Cut the potatoes, cactus, and onion into bite-sized pieces and place in a large bowl. Add the jicama and jalapeño and mix well.

To make the dressing, mix the lime juice, olive oil, and adobo sauce in a small bowl. Pour the dressing over the potato mixture and add the cilantro and 1/2 teaspoon salt. Toss to combine. Serve immediately, while the salad is still slightly warm.

Grilled Asparagus and Squash (600x600)

Grilled Asparagus and Squash

Dave DeWitt Leave a Comment

Friday, 18 June, 2010

Description

Grilled Asparagus and Squash

Total Time: about 20 minutes

Ingredients

In addition to a very clean gas grill and a supply of fuel, here’s what you’ll need for two servings:

1 zucchini

1 summer squash

1/2 pound medium-size asparagus spears1 cup zesty Italian dressing

1 tablespoon crushed red pepper flakes

Coarse kosher salt

Freshly ground black pepper

Instructions

  1. Trim the woody ends off of the asparagus and place the asparagus in a shallow dish. Trim the ends from the zucchini and summer squash; slice lenghtwise into 3/8-inch slices.
  2. Add the Italian dressing and toss to coat. Allow the vegetables to marinate for about 10 minutes.
  3. Preheat the grill for medium-high direct grilling. Lightly oil the grill grates or spray them with cooking spray.
  4. Grill the vegetables for three minutes, turn and cook another two to three minutes or until tender.
  5. Remove the vegetables from the grill and season with crushed red pepper flakes, salt and pepper.
zee smoked foods company relish (428x309)

Zee Smoked Foods Company Relish

Dave DeWitt Leave a Comment

Michael and Diane Phillips: This is one of Michael’s favorite accompaniments to grilled sausages or hot dogs. It’s also good on hamburgers.

Ingredients

2 cups diced red pepper
1 cup diced poblano pepper
1 cup diced tomatillo
1 cup diced Vidalia onion
1/4 cup olive oil
Salt and black pepper
8 cups chopped dill pickles
1/4 cup prepared horseradish
1/4 cup maple syrup
1/4 cup prepared yellow mustard
2 tablespoons pickle juice
2 tablespoons apple cider vinegar

Instructions

Preheat the oven to 400 degrees F and place a rack in the middle position.

Place the diced red pepper, poblano pepper, tomatillo, and onion in a 9 by 13-inch baking pan and spread them evenly. Drizzle the olive oil over the vegetables and toss to coat. Season with salt and pepper. Place the pan in the oven, uncovered, and bake for about 10 minutes. Stir the vegetables, and bake for another 10 minutes. Stir again, and bake for about 10 minutes more, or until the vegetables are fork-tender. Remove the vegetables from the oven and cool completely.

Once the vegetables are cool, combine with all the remaining ingredients in a nontreactive bowl and blend well. Chill for at least 2 hours or overnight in the refrigerator.

Cassoulet de Fruits de Mer (Curried Seafood Stew)

Cassoulet de Fruits de Mer (Curried Seafood Stew)

Dave DeWitt Recipes Leave a Comment

This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included. This dish is very quick to make—about 15 minutes. Serve it with or over the Lime Rice recipe included here, or with your favorite version of saffron rice.

Ingredients


The Spice Paste:
4 small hot red chiles, such as santaka or cayenne, stems and seeds removed
1-inch piece fresh ginger, peeled and chopped fine
4 garlic cloves, peeled and chopped
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon powdered turmeric
6 black peppercorns
1 tablespoon malt vinegar

The Cassoulet:
2 teaspoons vegetable oil
1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry
1/2 mild onion, chopped
1 one-pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice
1 cup coconut milk (not sweet coconut cream)
2 teaspoons lemon or lime juice
Salt to taste
Cilantro leaves for garnish

Instructions

To make the paste, combine all the ingredients in a blender or food processor and grind to a fine paste.  Set aside.

To make the Cassoulet, heat the oil in a large, deep frying pan and add the curry leaves and the onion; stir-fry until the onion is soft. Add the spice paste and sauté for 2 minutes.

Add the seafood except for the fish, lower the heat, and simmer for 2 minutes. Add coconut milk, bring to a boil, add the fish and lower the heat and simmer for 5 to 7 minutes or until you can flake the fish.

Season with the lemon juice and salt, stir gently and serve garnished with the cilantro leaves along with rice.

Heat Scale: Medium

Grilled Seafood Focaccia (259x194)

Grilled Seafood Focaccia

Dave DeWitt Recipes Leave a Comment

Rich and Bunny Tuttle, K Cass BBQ: Rich and Bunny told us, “We have experimented with grilling all kinds of different pizzas, and this one is extremely delightful and healthy.”

Ingredients

1/2 cup seafood cocktail sauce
1 (9-inch) focaccia
Fresh spinach leaves to cover the bread
1 pound crabmeat or crab blend
1/2 pound feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese

Instructions

Prepare your coals and let them die down to a low heat.

Spread the cocktail sauce over the bread as you would a pizza. Arrange the fresh spinach leaves over the sauce so they are close enough that they are touching each other. Spread the crabmeat evenly over the spinach. Follow with the feta cheese and sprinkle the Parmesan cheese on top.

Place the focaccia on the grill and close the lid. Check on the pizza about every 5 minutes to make sure the bottom is not burning. It should take approximately 20 minutes and is ready when it’s hot and the cheese is completely melted.