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Rec: Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

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Joined: Dec 9, 2005


Posted to Thread #18294 at 4:18 pm on Jun 2, 2010

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onions, coarsely sliced
1/2 cup crumbled Cabrales blue cheese (used Point Reyes blue)
Grilled Quail, recipe follows

Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.

Grilled Black and White Pepper Quail:
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

Source: Bobby Flay, foodnetwork

Patís notes: Didnít try the quail but the potato salad was terrific. A definite make-again.


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