The herb garden on the terrace at Bridgewaters has been
planted and is doing great. This year we planted russian tarragon, parsley,
rosemary, peppermint, basil, za’atar, sage and thyme. I love cooking with
fresh herbs, especially when they are from my own garden. With the warm weather
and the First day of summer on the horizon it is the perfect time for me to
share some of my favorite grilling recipes with fresh herbs.
This weekend I am planning on grilling up some Skirt
Steak with a tequila lime cilantro marinade, basil pistou marinated grilled
vegetables and a grilled potato salad.
Summer Time to me means grilling with friends and family
and having a good time. All of these dishes are grilled, and are perfect to
make for the family to share.
Fire Roasted Potatoes 4-6
people
1 lb Fingerling
potatoes
1 lb Red Bliss “C” potatoes
1 lb Purple “C” potatoes
½ Tbsp Chervil
½ Tbsp Parsley, sliced
½ Tbsp Thyme, chopped
½ Tbsp Basil, sliced
2pc. Scallion, sliced
1 cup Cremini mushrooms (baby Bella) stems removed and sliced thin
2 Tbsp Good Extra Virgin Olive
Oil
Toss all whole potatoes in oil salt and
pepper and grill. Start out on high heat
to get some char then reduce the heat to low and cover grill. Cook for approximately 20 to 30 minutes or
until done. (The “c” on the red bliss
and purple potatoes denotes the size.
Smaller potatoes will cook faster and for this application will work
best). While the potatoes are cooking preheat
your sauté pan on high and use a dab of vegetable or canola oil to sauté the
sliced mushrooms. Depending on your stove or side burner the mushrooms will
take 5 to 7 minutes to cook.
Check to see if the potatoes are fully
cooked by inserting a fork or a knife into the center. If it goes in easy they are done. The will be very hot so remove from the grill
and let them cool for a 10 minutes. Slice
the fingerling potatoes and quarter the red bliss and purple potatoes and toss
in a bowl with the cooked mushrooms, fresh herbs, extra virgin olive oil and
more salt and pepper to taste. Serve immediately.
Skirt Steak with Tequila, Lime and Cilantro
Marinade 4-6 people
3-5 lbs Skirt steak
1cup Tequila
¼ cup Dark brown sugar
¼ cup Lime juice, freshly
squeezed
1 lime, zested
¼ c Vegetable or canola oil
2 tbsp Cilantro, chopped
1 Tbsp Salt
1 tsp Ground black pepper
In a bowl mix all ingredients but the steak. Whisk until all sugar and salt are dissolved. Add steak and toss. Marinade in a Ziploc bag or in a covered bowl and refrigerate for 1-4 hours. Remove steak from marinade and grill to desired doneness on medium heat.
