Do you have any favorite items for outdoor meals where part or all of
it is grilled?

I want to try this recipe (which I'll modify, but I like the basic
idea of grilling potatoes).

Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing
<http://www.foodnetwork.com/recipes/bobby-flay/grilled-warm-potato-salad-with-roasted-garlic-and-black-olive-dressing-recipe/index.html>

Recipe courtesy Bobby Flay

4 servings

Prep Time: 15 min Cook Time: 15 min

Ingredients

8 cloves garlic, roasted, peeled and chopped
3 tablespoons red wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup pitted and coarsely chopped kalamata olives
2 tablespoons chopped parsley leaves
2 1/2 pounds red new potatoes, par-cooked and sliced in 1/2 or into
rounds
Canola oil
Parsley sprig, for garnish


Directions

Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a
bowl until smooth. While whisking, add the oil until the mixture has
emulsified. Pour into a large serving bowl and stir in the olives and
parsley.

Heat the grill to high. Brush both sides of the potatoes with canola
oil and season with salt and pepper, to taste. Grill until lightly
golden brown on both sides and cooked through. Coarsely chop the
potatoes and add them to the dressing. Toss to coat and serve.


--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > ha scritto nel messaggio
> Do you have any favorite items for outdoor meals where part or all of
> it is grilled?
>
> I want to try this recipe (which I'll modify, but I like the basic
> idea of grilling potatoes).
>
> Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing
> <http://www.foodnetwork.com/recipes/bobby-flay/grilled-warm-potato-salad-with-roasted-garlic-and-black-olive-dressing-recipe/index.html>
>
> Recipe courtesy Bobby Flay

Yes, a Maine clambake with as many lobsters as I can hold. Ask me if I ever
get it.

Il 11/06/2011 10:50, sf ha scritto:

> Do you have any favorite items for outdoor meals where part or all of
> it is grilled?

Galletto, or baby-cock, open flat and rubbed with a little EVO oil,
freshly ground black or white pepper and fresh rosemary. Just a pinch of
salt near the end, I love them.

> I want to try this recipe (which I'll modify, but I like the basic
> idea of grilling potatoes).
>
> Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing
> <http://www.foodnetwork.com/recipes/bobby-flay/grilled-warm-potato-salad-with-roasted-garlic-and-black-olive-dressing-recipe/index.html>

[interesting recipe snipped] I never used olives on potatoes, except for
EVO oil, obviously, but it makes a lot of sense. Gotta try along those lines
--
Vilco
And the Family Stone
So che faccio il tuo gioco rispondendo a questo post ma mff

On Sat, 11 Jun 2011 06:47:05 -0500, Andy > wrote:

> sf > wrote:
>
> > Recipe courtesy Bobby Flay
>
>
> sf,
>
> I'd eat that!
>
> I watched the video and one reviewer pointed out that he used Dijon
> mustard in the video but it's not listed in the ingredients.
>
> I'd probably have some warm and leftovers chilled.
>

Thanks for the heads up, Andy! Looks like I'd better watch that video
before I make the dressing. Basically, it was the grilling of the
potatoes that interested me most. I may end up making a hot german
potato salad type dressing.

> Just be sloppy about it, in that uniquely Bobby Flay style.
>
Heh, I like his style of sloppy.

--

Today's mighty oak is just yesterday's nut that held its ground.

Mark Thorson > wrote:

>Shish kebabs, which can be almost anything on a skewer.
>My favorites are prawns or chunks of chicken that have
>half a slice of soft-cooked bacon around them to add fat
>and flavor.

I thought the "shish" in "shish kebab" meant lamb.

(No, I'm not going to google it.)

Steve

Steve Pope > wrote:

> Mark Thorson > wrote:
>
> >Shish kebabs, which can be almost anything on a skewer.
> >My favorites are prawns or chunks of chicken that have
> >half a slice of soft-cooked bacon around them to add fat
> >and flavor.
>
> I thought the "shish" in "shish kebab" meant lamb.

"Shish", or rather "sis" (with cedillas under "s"), means "skewer".

Victor

sf wrote:
>
> Do you have any favorite items for outdoor meals where part or all of
> it is grilled?

Shish kebabs, which can be almost anything on a skewer.
My favorites are prawns or chunks of chicken that have
half a slice of soft-cooked bacon around them to add fat
and flavor.

One unexpected nice thing on a shish kebab is avocado.
It takes on a nice caky texture when cooked. They do
get soft, so it's good if neighboring chunks help keep
them in place. One potentially bad surprise is cherry
tomatoes, which store considerable heat and tend to
burst it all out when you bite down on them.

To keep stuff from sliding off the ends, half of a
Brussels sprout is a reliable stop. Also, the center
of a small onion can serve the same purpose. Yellow
onions are usually so cheap that peeling off several
outer layers gives you a small onion that's cheaper
than buying onions that are grown to be small.

sf wrote:
>>
>> Do you have any favorite items for outdoor meals where part or all of
>> it is grilled?

I often do an entire meal on the grill. Meat of choice, corn on the cob,
potatoes, peaches for dessert.

Any meat, of course, can be grilled.

Most veggies can be grilled. I'm not a big fan of eggplant or squash, but
they are easy to do. Corn is one of our favorites to grill. Most times it is
husked first, other times we do it in the husk.

Potatoes can take a while to cook, so sometimes I'll nuke them for a few
minutes, slice about 3/4" thick and put them on the grill.

When tomatoes are in season I'll do a pizza on the grill. Lay the crust on
the grill and cook until a bit stiff. Flip over, put the tomato slices,
cheese, seasonings, and finish on the grill.

I also baked a cake on the grill, but an oven is easier.

On Sun, 12 Jun 2011 00:41:46 -0400, "Ed Pawlowski"
> wrote:

>
>
> sf wrote:
> >>
> >> Do you have any favorite items for outdoor meals where part or all of
> >> it is grilled?
>
> I often do an entire meal on the grill. Meat of choice, corn on the cob,
> potatoes, peaches for dessert.

I love grilled peaches, thanks for reminding me.
>
> Any meat, of course, can be grilled.

Yes, you're right.
>
> Most veggies can be grilled. I'm not a big fan of eggplant or squash, but
> they are easy to do. Corn is one of our favorites to grill. Most times it is
> husked first, other times we do it in the husk.

Corn is fabulous! I've roasted it (in the husk) in the oven during
the winter and it tasted like I roasted it on a grill outside; but the
corn I tried to cook on my grill pan didn't behave until I steamed it
for two minutes and then finished it on the grill.
>
> Potatoes can take a while to cook, so sometimes I'll nuke them for a few
> minutes, slice about 3/4" thick and put them on the grill.

Thanks for the potato insight! Not a fan of microwave cooking, but I
had been thinking I should precook them a bit.
>
> When tomatoes are in season I'll do a pizza on the grill. Lay the crust on
> the grill and cook until a bit stiff. Flip over, put the tomato slices,
> cheese, seasonings, and finish on the grill.

OMG, you read my mind! I have lots of leftover pizza dough & fixings
so I was thinking about using them on the grill tomorrow. I've never
grilled pizza before, so it's nice to see a technique. Thanks!
>
> I also baked a cake on the grill, but an oven is easier.

Hmmm. I'm not going to do it, but I bet that cake recipe I posted
the other day would be terrific with a hint of smoke in it.


--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
>
> Do you have any favorite items for outdoor meals where part or all of
> it is grilled?
>
> I want to try this recipe (which I'll modify, but I like the basic
> idea of grilling potatoes).
>
(snipped)

Hope it turns out well! I wouldn't go to all that trouble for potato salad,
but then I'm not Bobby Flay

Grilled summer squash, split down the middle and brushed lightly with olive
oil and sprinkled with S&P. Grilled cabbage is fantastic.

Jill

Ed wrote:

> Any meat, of course, can be grilled.

That reminds me: A couple years ago, Cook's Illustrated did an article
comparing inexpensive steaks. Here are their findings:

Overview:
We taste-tested 12 inexpensive steaks (all priced around $6.99 per pound or
less). We've listed the steaks by the name used in the Uniform Retail Meat
Identity Standards (a national system for standardizing terminology for
retail cuts of meat), but because supermarkets still often use regional or
other names, we've listed the likely alternatives you'll find, too. The
"hard-to-find cuts" listed below are usually sold only at butchers' shops;
all other cuts can be found in most supermarkets.

GOOD CUT FOR PAN-SEARING:

Boneless Shell Sirloin Steak (ALTERNATE NAMES: Top butt, butt steak, top
sirloin butt, top sirloin steak, center-cut roast)
Shopping Tips: One of the two main muscles from the hip. Can be quite large.
Look for a 1-pound piece of uniform, 1 1/4-inch thickness.
Tasters' Comments: "Tremendous beef flavor" coupled with "very tender"
texture make this steak a winner. "Just like butter."

Flap Meat Steak (ALTERNATE NAMES: Top sirloin tips, beef sirloin tips,
sirloin tip steak, sirloin flap meat for tips)
Shopping Tips: Varies widely in size. Ask for a 1-pound steak of even
thickness. Avoid small strips of meat or large steaks that taper drastically
at one end.
Tasters' Comments: "Great beefy flavor" is the main selling point. Praised
as "tender and fun to chew" and "never mushy."


CUT BETTER FOR GRILLING:

Flank Steak (ALTERNATE NAMES: Jiffy steak, London broil)
Shopping Tips: This wide, thin steak doesn't fit easily in a pan but works
great on the grill.
Tasters' Comments: "Pleasant," "mild" flavor, with "just enough chew."

Skirt Steak (ALTERNATE NAMES: Philadelphia steak, fajitas meat)
Shopping Tips: This thin steak can measure more than a foot long, making it
better suited for grilling than pan-searing.
Tasters' Comments: Tasters gushed with praise such as "wonderful" and "beefy
heaven." The meat is "rich and fatty."


DISAPPOINTING CUT:

Top Blade Steak, Boneless (ALTERNATE NAMES: Blade steak, book steak, butler
steak, lifter steak, petit steak, flat-iron steak, boneless top chuck steak)
Tasters' Comments: "Tender and juicy" but undependable. Often tastes "like
liver." But "when it's good, it's really good." Watch out for vein that runs
through center of steak.

Shoulder Steak, Boneless (ALTERNATE NAMES: Chuck for swissing, boneless clod
steak, London broil, boneless shoulder cutlet)
Tasters' Comments: "Strong taste veers toward liver," but texture has
"decent bite."

Top Round Steak (ALTERNATE NAME: Inside round cut)
Tasters' Comments: "Nice basic beef flavor," but texture is "like
bubblegum."

Bottom Round Steak
Tasters' Comments: Overall assessment: "gummy, with flat flavor."

Eye Round Steak
Tasters' Comments: "Not much meat flavor"; also described as "tough" and
"like sawdust."

Tip Steak (ALTERNATE NAMES: Sirloin tip steak, round tip steak, knuckle
steak) Tasters' Comments: "Spongy," "shallow" beef flavor. "Tough as shoe
leather."


HARD-TO-FIND CUT/BUTCHER'S SPECIAL:

Hanger Steak (ALTERNATE NAMES: Hanging tenderloin, butcher's steak)
Shopping Tips: Usually a restaurant cut, but your butcher may be able to
procure this thick steak that "hangs" between the last rib and the loin.
Tasters' Comments: "Bold, brash beef flavor," with a texture that's
"moderately tender" and "a little chewy."

Flat Iron Steak (ALTERNATE NAME: Blade steak)
Shopping Tips: This restaurant cut comes from the same muscle as the top
blade steak, but the muscle is cut in such a way that the vein is removed at
the same time.
Tasters' Comments: "Great beef flavor" and "awesome combination of tender
and chewy." Like blade steak, can be livery on occasion.



Bob

"sf" > ha scritto nel messaggio
I have just remembered when I was a teenager in Florida that we used to go
to a barbecue place where they also barbecued oysters. They were cooked
just until they opened and piled high on a beer tray to bring to you. At
the time they were my favorite oysters ever. I haven't tasted them since.

On Sun, 12 Jun 2011 10:51:38 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
> I have just remembered when I was a teenager in Florida that we used to go
> to a barbecue place where they also barbecued oysters. They were cooked
> just until they opened and piled high on a beer tray to bring to you. At
> the time they were my favorite oysters ever. I haven't tasted them since.
>
You're right, they're excellent and we grill oysters for almost every
family bbq where my son is involved because he buys the oysters and
cooks them (most importantly, he prepares them to eat). However, I've
all but given up on shellfish due to hubby's gout and he doesn't like
oysters so I don't bother unless I'm in a restaurant (or in the case
of grilled oysters, when somebody else is cooking).

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 12 Jun 2011 00:52:02 -0700, "Bob Terwilliger"
> wrote:

> That reminds me: A couple years ago, Cook's Illustrated did an article
> comparing inexpensive steaks. Here are their findings:

Thanks, copied and saved (and will pass it on). From that list, skirt
and hanger are my favorites. I like skirt for fajitas and hanger is a
"plate" steak for me. I tried flat iron in a restaurant once and
wasn't impressed enough to want to repeat it at home.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 12 Jun 2011 03:45:37 -0400, "jmcquown" >
wrote:

> Grilled cabbage is fantastic.

I've never thought about that, maybe I'll do it for Father's Day since
hubby loves cabbage. Quarter it and brush with olive oil?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
>
> Do you have any favorite items for outdoor meals where part or all of
> it is grilled?

mirza ghasemi

http://www.youtube.com/watch?v=RE_QHGDE7Aw

I slice the eggplant lengthwise before grilling and include the skins

eggs are optional -- if I use them I don't cook separately

On Jun 12, 10:43*am, tert in seattle > wrote:
> sf wrote:
>
> > Do you have any favorite items for outdoor meals where part or all of
> > it is grilled? *
>
> mirza ghasemi

That was the name of the father of a girl I used to work with.

spamtrap1888 wrote:
> On Jun 12, 10:43?am, tert in seattle > wrote:
>> sf wrote:
>>
>> > Do you have any favorite items for outdoor meals where part or all of
>> > it is grilled? ?
>>
>> mirza ghasemi
>
> That was the name of the father of a girl I used to work with.

did he smell like charred eggplant?