Today I'm pulling out all the stops and have decided to go for TWO recipes. I wanted to do my infamous salad recipe but that's a bit lame on it's own. However, I promise you, the salad itself, not lame! You WILL love. Everyone loves my salads. In addition to the salad I have a recipe of my Dad's BBQ Potatoes. So I can't take all the credit for those. (Shout out to Randy!) That's my Dad's name and even though he doesn't read my blog...because he hasn't made it into the millennium yet ... I'm still holding out hope that he makes it here soon and will read this at some point in his lifetime.
The salad and the potatoes go great with a barbecued steak or chicken breast...or any kind of meat for that matter. Here goes my friends...
January's Delicioso (must pronounce with Spanish accent although there's nothing Spanish about it) Salad
A couple handfuls of your favourite greens (I use a Sassy Baby Greens mix - I'm all about the Sass)
Handful of chopped walnuts (for an extra oomph of flavour toast them quickly in a pan over med. heat)
Handful and a bit of dried cranberries
1 avocado - diced
A good chunk of goat cheese crumbled
1/2 red, yellow or orange pepper diced
About 1/2 a green onion
I used to separately mix up a dressing in a small glass bowl of dijon mustard, maple syrup (or honey), salt, pepper, dash of hot sauce, a teaspoon of water and a generous splash of balsamic vinegar but then I got lazy. You can do the above dressing too but if you're feeling lazy like me simply do the following: just before serving the salad swoosh a bit of balsamic and maple syrup directly on the salad, mix it up well and it tastes just as amazing.
This will serve 4 people.
|I really need to stop using my phone for pictures. |
Forgive me, it's just easier.
This second recipe is my Dad's as I mentioned above. He has made different variations of these potatoes for many years but this version is my favourite.
Cheers to the BBQ'ing Daddy's out there!
Randy's BBQ Potatoes
Fire up the BBQ and if you don't have a lot of time you can microwave the potatoes first for about 3-4 mins and it'll halve the cooking time.
4 medium sized russet potatoes - sliced into rounds - not too thin, not too thick
1 large onion - halved and sliced - not too thin, not too thick
1/2 tbsp garlic powder
Generous sprinkling of sea salt (or regular, kosher - whatever you have)
A few turns on the pepper mill
Enough olive oil to coat the potatoes and onions - about 2 tbsp
Take a good size (math, clearly, not my strongest subject so exact square cm or inches you will not see here) of tin foil and spread it out.
Toss the ingredients in a bowl until well coated with oil.
Place on tin foil like so;
Fold longer sides over potatoes and fold up the ends like this:
This will serve a generous portion for 4 people.
I hope you'll try these out and let me know what you think.
Until next time friends.
*CUE MUSIC!* (Tragically Hip and Canadian Summers go together like Corona and lime - perfectly)
Shhhh....I have a serious crush on the odd yet inexplicably appealing Gord Downey.