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Salads are great, and pastas are yummy. But sometimes even a veggie nerd like me needs plain old meat and potatoes.
Well, I guess I shouldn’t say plain, because life is too short for food to be bland and boring, and this meat-and-potato meal certainly wasn’t.
Potatoes Girarrosto-Style. Sounds fancy schmancy, I know, but really? These are excellent buttery, garlicy Italian-style hashbrowns, and our tiny little Venetucci potatoes were the perfect size either halved or even whole, making tiny round flavor bombs.
Girarrosto calls for the potatoes to be placed in an oven- AND stove-top-safe dish, like my stainless steel cookware or a roasting pan. You roast the potatoes at high heat in the oven until done but still firm, add sliced onions and continued baking. Then you pull it out and crisp up the potatoes and onions on the stove, adding garlic, butter, fresh herbs and lots of pepper in the last five minutes.
The original recipe calls for 2 spells in the oven and two on the stove, but this simplified process worked fine for the itsy bitsy, adorable spuds we choose at the CSA pick up this week.
Summertime, and the grillin is easy. We love these Garlic-Mustard-Grilled Skewers from Bobby Flay, even if he’s not my favorite celebrity chef by a long shot. (He seems a little mean-spirited somehow, am I right?) We’ve made the recipe with chicken and beef — it’s chicken shown here — as well as some veggies, have served it to family and friends, and it’s never gone wrong. The powerful marinade will knock your socks off, and it’s made from things we usually have lying around the house any way.
Now that’s my kind of meat and potatoes. What? Hm? Oh, well, yes. I did cheat. It’s not like we can have a meal without at least SOME veg, and that lovely and fragrant salad is our Napa Cabbage and Red Onion Salad Cabbage and Red Onion Salad, a great simple slaw.
Happy grillin this weekend! May your grill be hot and your beer — or other tasty beverage of choice — be cold.
