Grilled Mediterranean Potato Salad with Yogurt-Cayenne

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A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Ingredients

Yogurt-Cayenne Dressing

  • 1/4 cup plain yogurt

  • 1 tablespoon Dijon mustard

  • 2 teaspoons cider vinegar

  • 1/4 teaspoon ground cayenne

  • Salt to taste

Grilled Mediterranean Potato Salad

  • 6 small red potatoes, diced into eighths

  • 1 small red onion, thickly sliced

  • 2 tablespoons olive oil

  • ½ cup chopped New Mexican green chile

  • 2 tablespoons chopped Italian parsley

  • 1/3 cup sliced stuffed green onions

Instructions

Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.

In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.

In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.

Grilled Artichokes Stuffed with Serrano Cilantro Aioli

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‘This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.’

Ingredients

lemon, rice wine vinegar, mayonnaise, cilantro, lime juice

Instructions

Pork and Tomatillo Chili

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Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist. They provide a tangy, citrus-like taste that can at times be very tart. The heat in this dish will very depending on the heat of the green chili you use. The Big Jim variety will be mild, the Sandia hot, and most will fall into the medium range.

Ingredients

  • 2 pounds boneless pork, cut into 1-inch cubes

  • 2 tablespoons vegetable oil

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • 3 to 4 serrano chiles, stems and seeds removed, chopped

  • 2 12-ounce bottles of dark beer

  • 1 12 to 15-ounce can tomatillos

  • 1 15-ounce can peeled tomatoes, including the liquid

  • 4 to 6 green New Mexican chiles, stems and seeds removed, chopped

  • 1 teaspoon dried oregano, Mexican preferred

  • ½ teaspoon cumin seeds

  • 1 16-ounce can pinto beans, including the liquid

  • Salt

Instructions

Heat some of the oil in a heavy skillet over medium high heat. Brown the pork, remove and put in a large kettle or stockpot. Add the remaining oil to the skillet and saute the onions until soft. Add the garlic and serrano chile and cook for an additional couple of minutes. Remove and add to the pork.

Pour one of the bottles of beer into the skillet, raise the heat and deglaze the pan scraping up all the bits and pieces. Add the liquid to the pork.

Add the remaining beer, tomatillos, tomatoes, green chiles, oregano, and cumin to the stockpot. Bring the mixture to just below boiling, reduce the heat and simmer for 45 minutes. Add the pinto beans, adjust the seasonings and simmer for an addition 30 minutes.

Jalapeno Black Bean Chili

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Turtle, or black beans, have always been a favorite in both Central and South America and have been gaining in popularity in the country. These are also the beans that the Chinese ferment for their black bean sauce. This is a great recipe to serve your vegetarian friends and is so tasty you won’t even miss the meat.

Ingredients

  • 1 ½ cups black beans, sorted, rinsed, and soaked overnight

  • 6 to 8 jalapeño chiles, stems and seeds removed, chopped

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • ½ teaspoon ground cumin

  • 3 cups vegetable broth

  • 1 15-ounce can peeled tomatoes

  • 1 ½ tablespoons red wine vinegar

  • 2 tablespoons dry sherry, optional

  • Salt to taste

  • Garnishes: Sour cream, chopped fresh cilantro

Instructions

Heat the oil in a heavy skillet, add the jalapeños, onion, and garlic and saute until soft, about 5 minutes.

In a large saucepan or stockpot, combine the beans, onion mixture, cumin, and broth and bring to a boil. Reduce the heat and simmer until the beans are soft, about an 1 ½ hours. Add the tomatoes and vinegar and continue to simmer, uncovered, for an additional 30 minutes or until the chili has thickened.

Remove the chili from the heat and stir in the sherry and season with salt. Ladle the chili into bowls, garnish with a dollop of sour cream, sprinkle the cilantro over the top and serve.

Amy’s Basic BBQ Rub

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Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 cup sugar

  • 1 cup seasoning salt

  • 1 /2 cup paprika

  • 1/3 cup red chile powder

  • 1/3 cup black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

Instructions

Combine all the ingredients in a bowl and mix thoroughly. Apply liberally to meat 1 to 2 hours before cooking.