Well this isn’t really an exact recipe per say, like with measurements and all that jazz. Frankly measuring somedays annoys me. I also have no idea where measuring cups or spoons are with our kitchen out of order in this renovation mess – but trust me – you can do this without measurements – just go with it.
I’ve been craving pasta salad! OK so why make potato salad you say – well lets just say I don’t want to ruin my nice pots to boil water on the BBQ while we don’t have a stove – so I decided to give up on my pasta dreams and settle for potatoes. I decided to roast the potatoes in foil on the BBQ with a little olive oil and salt and pepper and dill to get them cooked and cripsy, and then toss in a maple mustard vinaigrette while they are still hot. Serve at room temperature tossed with some fresh herbs – I used cilantro.
Ingredients:
– Baby Potatoes (enough to feed your crew)
– Olive Oil
– Salt and Pepper
– Red Chili Flakes
– dill (fresh or dried will work too)
Vinaigrette:
– Dijon Mustard
– Maple Syrup
– Olive Oil
– Salt and Pepper
– Rice Wine Vinegar
– Finely Diced Red Onion
– Garnish with Fresh Cilantro
In a large piece of tin foil – halve your baby potatoes and dress them with some olive oil, salt, pepper, chilis and dill – toss them well to combine and throw them on a hot Grill and cook until tender and browned.
In your serving bowl – put a large spoonful of dijon mustard (probably a couple TBSPs) – a bit of maple syrup (prob a TBSP or so and drizzle in some olive oil while whisking. Pour in a little Rice Wine Vinegar and Salt and pepper and a little finely diced red onion to taste. Taste your dressing to make sure the flavours are good and doctor if necessary prior to tossing in your cooked potatoes hot off the grill. Toss in some fresh cilantro and serve warm or at room temperature.
As for our fish tacos tonight – we kept things simple
I marinated some cod in some Olive Oil, Chili Powder, Garlic, Orange Zest and Black Pepper. Let the fish marinade for at least 30 minutes. On the BBQ (Use a grill tray if you use cod as it tends to break and fall in the grill) – grill the fish until it easily flakes apart with a fork. We served ours tonight in some whole grain small tortillas with Chipolte Slaw, Avocado, Salsa, Thinly Sliced Red Onion, Cilantro, Feta and a little hot sauce.
For the Chipolte Slaw we cheated tonight with a pre-packaged coleslaw, which I mixed together some chipolte in adobe (about a tbsp) with a little maple syrup (tsp) and some mayonnaise (1/2 cup) toss with your slaw serve up on your tacos.
