Kimberly Ann: A Blog About Fashion, Beauty, and Life

Wednesday, July 15, 2015

Share-A-Chef Wednesday

Hi! I am so happy that I decided to do these posts each week because I simply am having the best time learning about new chefs and discovering amazing recipes. This week I am going to be talking about a well known chef by the name of "Bobby Flay". Bobby Flay discovered his love of cooking at the age of 17 while working as a cook. He then attended the French Culinary Institute and graduated in 1984. Soon afterward Bobby began working alongside restauranteur and owner, Jonathan Waxman at "Buds and Jams". This is where he fell in love with Southwestern ingredients. Through his work at this restaurant he was able to meet other chefs that were prominent during that time. Currently, Bobby is a part of "The Food Network" and as of 2010 he also has a show, "Brunch with Bobby" on the sister network, The Cooking Channel. Today I will be sharing with you his recipe for Grilled Potatoes and Mustard-Garlic Dressing!

What are you cooking this week?

KP








Grilled Potatoes with Mustard-Garlic Dressing
3 Reviews

Recipe courtesy of Bobby Flay
SHOW:
Barbecue Addiction: Bobby's Basics
EPISODE:
Bobby's Basics: Steakhouse at Home
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Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:4 servings
Level:Easy  
Ingredients
2 pounds new potatoes
Kosher salt
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, finely chopped
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Canola oil, for tossing
1/4 cup chopped fresh flat-leaf parsley
Directions
Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.

While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.

Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.

Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

Recipe courtesy of Bobby Flay



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