Grilled Mediterranean Potato Salad with Yogurt-Cayenne

Dave DeWitt Recipes Leave a Comment

A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Ingredients

Yogurt-Cayenne Dressing

  • 1/4 cup plain yogurt

  • 1 tablespoon Dijon mustard

  • 2 teaspoons cider vinegar

  • 1/4 teaspoon ground cayenne

  • Salt to taste

Grilled Mediterranean Potato Salad

  • 6 small red potatoes, diced into eighths

  • 1 small red onion, thickly sliced

  • 2 tablespoons olive oil

  • ½ cup chopped New Mexican green chile

  • 2 tablespoons chopped Italian parsley

  • 1/3 cup sliced stuffed green onions

Instructions

Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.

In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.

In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.

Grilled Rum Bananas with Nutmeg Whipped Cream

Dave DeWitt Leave a Comment

Remember this rule: the firmer the banana, the better it grills. Ripe bananas turn to mush, fall through the grill and embarrass the cook. You can start this dessert while eating the entree, and it will be ready when you are. You can also use aluminum foil over the grill rather than the aluminum pan, if you wish.

Ingredients

The Bananas

  • ½ cup brown sugar

  • 1/4 cup dark rum

  • 1 teaspoon soy sauce

  • 2 teaspoons commercial fruit and habanero hot sauce

  • 2 teaspoons fresh lime juice

  • 2 teaspoons melted butter

  • 4 small firm bananas, peeled and sliced lengthwise

Nutmeg Whipped Cream

  • ½ cup heavy whipping cream

  • 2 tablespoons sugar

  • 1 teaspoon rum

  • Grated nutmeg

Instructions

In a bowl, combine the sugar, rum, soy sauce, Pickapeppa Sauce, lime juice, and butter.

Arrange the bananas in a single layer in a disposable aluminum pan and drizzle the rum mixture over the top. Set the pan on the grill over a medium fire, cover, and cook for 10 minutes basting frequently with the sauce. Continue to grill until the bananas are glazed and tender, about another 5 to 10 minutes.

Prepare the cream by whipping the cream, sugar, and rum together in a cold bowl until stiff.

To serve, place the bananas on individual serving plates, drizzle a teaspoon of the remaining sauce over them, top with a dollop of whip cream, and garnish with the grated nutmeg.

Calypso Grilled Mango

Dave DeWitt Leave a Comment

Grilling caramelizes the sugar and honey in the sauce, making the fruit sweeter. This is obviously a dessert, but it can be served as a side dish to barbecued ribs, poultry, or fish. Other firm fruits will work, such as peaches or pineapple, but make sure that they are slightly under ripe. It is difficult to grill ripe fruit.

Ingredients

Rum and Habanero Sauce

  • 1/4 cup butter

  • 2 teaspoons honey

  • 2 tablespoons orange juice, fresh preferred

  • 1/2 teaspoon lime juice, fresh preferred

  • 1 teaspoon orange zest

  • 1/2 teaspoon coconut extract

  • 1/2 teaspoon ground habanero chile

The Mangoes

  • 2 mangoes, slightly underripe

  • Vanilla ice cream

  • Toasted shredded coconut

  • Chopped macadamia nuts

Instructions

MangoPrepare the sauce by combining the ingredients in a saucepan and simmer over low heat for 10 minutes. Remove and cool

Peel the mangoes and remove the flesh by cutting away from the seed on the flat side of each fruit. You should have 2 large slices of fruit from each mango.

Brush the mango slices with some of the sauce and let stand for 5 minutes. Oil a clean grill, place the mango slices in a grill basket, and grill over a low fire until lightly browned and glazed, turning often, basting with the sauce. The grilling should take about 4 to 6 minutes.

To serve, sprinkle the coconut over 4 serving plates, place a mango slice and a scoop of ice cream over the coconut, drizzle remaining sauce over all, and top with the macadamia nuts.

 

Grand Marnier Ancho Chocolate Dessert Kabobs

Dave DeWitt Recipes Leave a Comment

A purchased cake works well in this recipe and you don’t have to go to the trouble of baking one from scratch. You can substitute Kahlua or other coffee liqueur for the Grand Marnier, and you can use other fruits such as pineapple.

Ingredients

Grand Marnier Sauce

  • 8 ounce milk chocolate bar

  • 1 cup heavy cream

  • 1/4 cup Grand Marnier or other orange flavored liquor

  • 1 1/2 teaspoon ground ancho chile

The Fruit Kabobs

  • 1 medium ripe peach, peeled, cut into wedges

  • 1 sightly under ripe banana, cut into 1-inch cubes

  • 12 1-inch cubes angel food cake

  • Grated orange peel, fresh mint leaves for garnish

Instructions

Soak 4 wooden skewers in water for 30 minutes.

 

To make the sauce, break up the chocolate and melt it in a saucepan over very low heat. Add the cream, stir well, and remove from the heat. Add the Grand Marnier and chile and stir well.

Using two skewers together to prevent flopping, thread the peaches, bananas, and cake onto the skewers.

Grill the kabobs directly over medium heat until the cake is toasted, turning once.

To serve, remove the fruit and cake from the skewers and place on plates. Drizzle with chocolate sauce, and garnish with orange zest and mint leaves.

 

Grilled Peach Halves w/ cheese chipotle raspberry puree

Dave DeWitt Recipes Leave a Comment

Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.

Ingredients

  • 2 tablespoons brown sugar

  • 2 tablespoons lime juice

  • 3 tablespoons raspberry vinegar

  • 2 firm ripe peaches, cut in half vertically, pits removed

  • Finely chopped walnuts for garnish

  • Cheese Filling

  • 2 tablespoons cream cheese, at room temperature

  • 2 tablespoons goat cheese, at room temperature

  • Raspberry Puree

  • 1 1/2 cups frozen raspberries

  • 1 teaspoon lemon juice

  • 1 tablespoon sugar

  • ½ teaspoon ground chipotle chile

Instructions

Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes. .

In a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors.

To make the puree, slightly thaw the raspberries. Place all the ingredients in a blender or food processor and puree until smooth.

Remove the peaches from the marinade and place them in a grill basket with handles. Grill them flesh side down over a medium-hot fire. Grill for 2 to 3 minutes until the grill marks show. Turn and grill until the peaches are soft.

To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts.