HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
- For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
- Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.
MEDITERRANEAN GARLIC HERB BEEF SKEWERS
Chunks of beef alternating with whole mushrooms and red onion are threaded onto Callisons Mediterranean Garlic Herb Seasoned Skewers and grilled to perfection. To complete the meal, serve with orzo pasta tossed with olive oil, parsley and chopped tomato.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Soak skewers in white wine for 10 to 15 minutes.
- Thread onto a skewer in the following order: beef-mushroom-onion, using 1 piece of each. Repeat 1 more time. Repeat with remaining skewers.
- Let sit for 10 to 20 minutes in refrigerator.
- Lightly brush skewers on each side with olive or salad oil and season to taste with salt and pepper.
- Place on a preheated medium-high grill and cook until beef is cooked to desired doneness, about 4 to 5 minutes per side.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 15.1 g, Cholesterol 75.6 mg, Fat 16.6 g, Fiber 2.7 g, Protein 26 g, SaturatedFat 5.8 g, Sodium 643.3 mg, Sugar 6.8 g
GARLIC HERB: INFUSED SKEWERS (#4)
A great way to lightly flavor your food from the inside. Anything that can be "skewered" will have a little extra flavor. The possibilities are endless. This is one of many choices. Check out my others.
Provided by Rita1652
Categories Summer
Time 5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix marinade and pour into a a small cookie sheet pan to ft the wooden skewers.
- Soak the skewers in liquid for one hour.
- Then skewer your choice of food, fish, chicken, tofu, vegetables, cook on the grill or indoors if you prefer. A little trick so the skewers don`t burn is to hang them over the edge of the grill or wrap them in foil.
Nutrition Facts : Calories 25.2, Fat 2.2, SaturatedFat 0.3, Sodium 0.4, Carbohydrate 0.4, Protein 0.1
GRILLED HERB AND GARLIC TRIPLE POTATO SALAD
Three kinds of potatoes, grilled in foil packets until tender, are tossed together with a creamy herb and garlic sauce and sliced green onions.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Heat barbecue to medium heat.
- Spoon each variety of potato onto separate large sheet of heavy-duty foil. Drizzle with oil; toss potatoes until evenly coated with oil. Fold foil to make 3 packets.
- Grill Yukon gold and red potato packets 10 min. Add sweet potato packet to barbecue and grill all for another 10 min. Turn all packets over; grill 10 min. more or until potatoes are tender.
- Empty packets into large bowl. Add Cooking Creme; toss to evenly coat. Stir in onions.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 33.6 g, Cholesterol 15.8 mg, Fat 4.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 280 mg, Sugar 4.5 g
GARLIC AND HERB NEW POTATO SALAD
Yummy, a little lighter and a little different. Could use more garlic, if you like. My notes say that the leftovers are good with leftover chicken on a green salad the next day.
Provided by Chef MB
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in med saucepan and cover with water; bring to a boil. Cover; reduce heat and simmer 15 min or till tender. Drain.
- Meanwhile, in small bowl combine yogurt, mayo, mustard and.
- spices; blend well.
- In med bowl, combine potatoes, yogurt and radishes. Toss lightly. Serve warm.
Nutrition Facts : Calories 93.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.7, Sodium 41.3, Carbohydrate 19.7, Fiber 2.2, Sugar 2.3, Protein 3
HERB AND GARLIC BEEF SKEWERS WITH POTATO SALAD
for beverage tag June 08 and beyond :) You'll need 8 skewers for this recipe. Prep time includes marinating time
Provided by Sonya01
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
- Place beef into a bowl with garlic, herbs and 1 tablespoon of oil. Toss to coat. Thread onto skewers. Place onto a plate. Cover. Refrigerate for 1 to 2 hours, if time permits.
- Meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender. Drain. Thickly slice.
- Combine lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in a screw-top jar. Shake well. Place potatoes into a bowl with capsicum, onion, rocket and dressing. Toss to combine.
- Preheat a barbecue grill on high heat until hot. Reduce heat to medium. Cook skewers, turning, for 4 minutes for medium.
- Serve skewers with potato salad.
Nutrition Facts : Calories 773.5, Fat 30.4, SaturatedFat 9.7, Cholesterol 106.8, Sodium 139.3, Carbohydrate 79.7, Fiber 10.6, Sugar 5.8, Protein 46
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