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Grilled Potato, Sweet Corn & Tomato Salad with Thyme, Garlic & Habanero Infused Olive Oil

does that count as a title?

 

This is similar to the previous Grilled Potato Salad recipe I’ve posted.

Rather than a Cream Based Dressing I am making an infused Olive Oil dressing.

In a large heavy skillet pout about 1 cup of Olive Oil.

1/2 Habanero Pepper Fine Diced

1 Tablespoon Garlic fine chopped

1/4 Teaspoon Nutmeg

about 2 Fingers thickness of Fresh Thyme, tied into a bundle

Over medium heat bring to just below the boil. You DO NOT want this to boil. Just under the boil. Cook stirring occasionally for about One Hour. Pour into a 2 Cup Glass measuring Cup and Cool in Fridge.

2 pounds Yukon Gold Fingerling Potato, cut into bite size pieces.

2 Pasilla Pepper, cut into 3 pieces each, the long way.

2 Large yellow Onions, cut in quarters.

4 Ears Sweet Corn, husked and cleaned of hairs.

Put the Potato pieces in a large zip bag. Salt & Pepper to taste, pour a good glug or two into bag. Seal and shake until all Potato is coated.

Using a Grill Skillet on a BBQ Grill which has been prepped and is at about a medium temperature grill the Potato about 10 to 15 minutes. Stir as needed to avoid burning to much. Now put in Fridge to cool.

Put the cut Onion and Pasilla Pepper into Zip Bag with Salt & Pepper to taste and Olive Oil. Using Grill Skillet grill on BBQ Grill until starting to blacken. Cool. After cool, cut Pepper into 1/4 strips and dice. Course chop the Onion.

Rub Olive Oil over Sweet Corn. Grill until done and starting to blacken. Cool. Cut Kernels off cobs.

 

Put the above 4 ingredients into a large ass Mix Bowl.

Add 4 or 5 large Roma Tomato, each cut into 1/8’s.

1 1/2 Cups Course Chopped Celery

Toss all ingredients until well mixed.

After Infused Olive Oil is Cool Mix in 2 or 3 Tablespoons Balsamic Vinegar and about 1/2 Cu White Wine, I used a Gewurztraminer. Whisk together. Pour over Potato mixture and toss till all is well coated.

Put in Fridge and Chill.

Yum!

 

Enjoy!

 

 

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