Fresh Sweet Corn with Avocado and Cilantro….It’s What’s for a Summer Side Dish.
Ever tried drinking and dancing for hours at 11,500 feet? It’s a tough job. Even raising a glass of champagne to toast the bride and groom can cause a slight shortness of breath. 
Nonetheless, seems like we managed. A couple of weeks ago Brian, son of friends Tom and Kathy got married to Melanie on top of a mountain at a ski lodge above Keystone Resort. It was hands down the most beautiful wedding I’ve ever attended.
I just discovered grilling potatoes last summer and am loving every crispy smoky slice I’ve plated. Wanting to try grilling sweet potatoes, I Googled and the top recipe was this Bobby Flay Sweet Potato recipe grilled with Lime and Cilantro recipe. I saw absolutely no reason to look any further. Bobby Flay recipes never disappoint and I thought the lime and cilantro were a perfect combination for the sweet flavor.
This somewhat put me in mind of one of the delicious Mexican snow cones I had in Tucson. Sweet, salty, spicy and limey. How can you go wrong with that combination? Rather than take the time to parboil I decided to slice the potato lengthwise into big paddles using my mandolin set on 1/4 inch thickness, then I grilled as Bobby’s recipe indicated. They grilled up very nicely. We found these to be a delicious side dish for grilled chicken thighs and a fresh salad. A wonderful summer meal. The only thing I would change is to at least double the lime zest and the cayenne. Seemed like there wasn’t enough to go around, and I only used one large sweet potato. I’d also take the time to wedge and pre-cook before grilling. That big orange paddle wasn’t as attractive as the white potato paddles I grilled last week. Let’s take a look.
Bobby Flay’s Grilled Sweet Potatoes with Lime and Cilantro
Directions Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Bobby Flay’s Grilled Sweet Potatoes with Lime and Cilantro…It’s What’s for a Summer Side Dish.
Every time I look at this photo, it reminds me of a billboard we saw somewhere in the middle of Kansas along I-70 advertising steak at a restaurant called Montana Mike’s. It’s simply a ridiculously huge closeup shot of steak that fills the entire billboard. We LOL’d and thought it looked like Kansas’s had invented the Red Cliffs of Dover rather than offering up a good steak. Of course when you’re in the middle of Kansas on I-70 you’re easily amused.
What’s all the fuss about anchovies?
A few weeks ago, our good friends Greg and Cauleen traveled back east to visit family in Lancaster, PA. They brought us back some great foodie souvenirs including the cookbook from which I prepared the above macaroni salad and an array of Kitchen Kettle Village goodies.
Kitchen Kettle website tells me that they’ve been preserving the bounty of Lancaster County PA for over 50 years and offer an assortment of jams, jellies, sauces, relishes and baked goods including a Shoofly pie that they’ll ship to your doorstep if you’d like. They also have a recipe section for their products, so I’ll be anxious to see what I can whip up with that jar of pineapple jalapeno jam.
During the summer months, I cannot get my fill of lean meats, greens and fresh homemade vinaigrettes. Here’s another recipe for a flavorful dish with an exciting new dressing. Don’t let the length of this recipe scare you away, this salad packs bright flavor with minimal fuss.
Grilled Asparagus and Steak Salad with Hoisin Vinaigrette (Another great find from Food and Wine Magazine)