Grilledbrieandfigsandwicheswithsweetpotatofries Recipes

GARLIC AND HERB GRILLED SWEET POTATO FRIES

Garlic and Herb Grilled Sweet Potato Fries image

Provided by Bobby Flay

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 large sweet potatoes
Salt
5 tablespoons olive oil
6 cloves garlic, finely chopped
2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon red chili flakes
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
Heat the grill to high.
While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

SEASONED GRILLED FRIES

Seasoned Grilled Fries image

Provided by Bobby Flay

Categories side-dish

Time 33m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
Ketchup, for serving

Steps:

Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

MIXED GRILLED VEGETABLES

Mixed Grilled Vegetables image

Grilling these vegetables brings out their natural sweetness.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 35m

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons olive oil, plus more for grates
2 red onions, cut into 3/4-inch-thick rounds
2 yellow squash (1 1/2 pounds total), cut into 1/2-inch-thick slices on the diagonal
2 red bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
2 yellow bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
Coarse salt and ground pepper

Steps:

Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

Nutrition Facts : Calories 71 g, Fat 2 g, Protein 2 g

SEASONED GRILLED FRIES

Seasoned Grilled Fries image

Here is a nice technique for grilling fries that is pretty low calorie and also tasty. The whole family liked these, and next time we want "French Fries" I will probably make these. They are easier and healthier and yummier. From Bobby Flay and "Boy Meets Grill" on Food Network. I don't have "ancho chili powder", so I just used regular chili powder.

Provided by MathMom.calif

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs idaho potatoes
1/2 cup canola oil
2 tablespoons dried ancho chile powder
1 tablespoon kosher salt
2 teaspoons ground cumin

Steps:

Put the potatoes, unpeeled, into a large pot and cover with cold water. Bring to a boil and simmer until almost tender, about 15-20 minutes. Do not overcook, or they will fall apart and you won't be able to cut them into fries.
Drain and dry the potatoes and allow to cool enough to handle.
Carefully cut each potato lengthwise into about 6 wedges. (Original recipe said 4 wedges, but those are too thick in my opinion.) You do have to be careful, since they are already cooked, that they could crumble or fall apart.
Place the wedges on a baking sheet and brush both sides of the potatoes with oil.
In a small bowl combine chili powder, salt and cumin. Sprinkle over the potatoes.
Grill the potato wedges for 3 to 4 minutes per side, until golden brown.

Nutrition Facts : Calories 259.1, Fat 14.2, SaturatedFat 1.1, Sodium 916, Carbohydrate 31, Fiber 4.5, Sugar 1.5, Protein 3.8

FRESH-FIG GRILLED CHEESE SANDWICHES

Fresh-Fig Grilled Cheese Sandwiches image

This delicious recipe is courtesy of chef Michelle Bernstein.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 6

Ingredients

1 loaf ciabatta bread, ends trimmed, sliced in half horizontally
1/4 cup store-bought fig jam
3/4 pound fontina cheese, sliced
1/3 pound thinly sliced Black Forest ham
8 to 10 fresh figs, thinly sliced lengthwise
1 tablespoon Rosemary Oil

Steps:

Heat a griddle over medium heat.
Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.

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