 |
|
|
|
|
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 onion, coarsely sliced
1/2 cup crumbled Cabrales blue cheese
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.
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
