Fired up the old 'Q for the first time this year. Yeeha! Here's David manning the grill...after much needed cleaning and a new set of tools. A little rusty from not grilling since last summer (hence the little flames flaring up). Nonetheless, those were some mighty tasty skewers. Vincent ate more steak than I've seen him eat in the last year.
This is what my plate looked like (sorry for the partially eaten piece of bread). Since the grill was still hot, I grilled up some ciabatta bread - YUM. I also sliced up a tomato that came in our CSA box this week & drizzled extra-virgin olive oil & pear balsamic vinegar on top. It wasn't too bad, considering it's not tomato season.
Here's the recipe for the onions and potatoes (a la Jamie Oliver):
3 1/2 lbs medium-sized waxy potatoes, peeled and quartered lengthwise
sea salt
freshly ground black pepper
olive oil
7 ounces butter, cubed
a bunch of fresh rosemary, leaves picked and chopped
1 whole bulb of garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
Preheat oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.**Jamie, what does "chuff" mean???
Get a roasting pan, into which you can fit the potatoes in one layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
**Mmm, mmmm, good.
I'm obsessed with Jamie Oliver, by the way.
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