So, hubby and I had decided to grill out for the better part of Sunday. We put together a menu of shrimp on skewers wrapped in fresh basil and a strip of bacon (appetizer), chicken breast stuffed with goat cheese and sun-dried tomatoes, and ciabatta bread smothered in oregano butter and grilled. Suddenly a recipe I’d seen popped into my head that I thought would go really well with the chicken… and it did!
From the June-July 2009 issue of Mary Janes Farm magazine:
GREEK POTATO SALAD (makes six servings)
2/3 cup plain yogurt
1/3 cup sour cream
1/3 cup finely grated cucumber (squeeze out liquid)
1 garlic clover, finely minced
6 cups roasted potatoes (see below)
1 cup tomatoes, seeded and chopped
1 cup seedless cucumber, peeled and chopped
1 cup black olives, sliced
1 cup feta cheese, crumbled
1. In a small bowl, combine yogurt, sour cream, grated cucumber and garlic, and mix well.
2. In a large bowl, combine remaining ingredients. Add yogurt sauce and toss gently. (I added just a bit of Mrs. Dash’s Garlic & Herb seasoning too.)
ROASTED POTATOES: I used Yukon Gold, as suggested, and those were perfect. The recipe said to bake as you normally would and remove from oven immediately. I found that this still overcooked them; I would back off next time about 7-10 minutes in the baking process, as softer potatoes are hard to skewer. They should be more al dente. Allow potatoes to cool completely. Cut them, skins and all, into 3/4″ cubes and then skewer; they can go on fairly close together. Brush potatoes generously with olive oil, and sprinkle with salt and pepper. Place skewers on a grill tip and cook, turning frequently, until golden brown and crispy. Remove from the grill and toss with other ingredients while still warm.
OVEN ROASTING METHOD: If firing up the barbecue isn’t an option, you can roast these in the oven. Don’t bake whole potatoes first; just cut into bite-size chunks, coat with olive oil, season, and bake on an ungreased cookie sheet at 400F for 30-35; turn once.
9 Comments
July 8, 2009 at 6:43 pm
Mmmmmm! That looks delicious! Can you send me some for lunch?
July 8, 2009 at 8:46 pm
Oh yummmmmmie!
July 8, 2009 at 8:48 pm
I haven’t looked through that magazine yet…still in my backpack!
July 8, 2009 at 9:28 pm
Good gracious lol! We just stick chicken on and then eat it! I need to grill with you!
July 8, 2009 at 9:34 pm
LOL! We’re not always so elaborate; usually when we have a chunk of time on a nice day and no other plans. But that chicken is a favorite we’ve done before. We are groupies of Steve Raichlen’s… of BBQ University fame on PBS. We have three of his books and just learned there’s another out.
Our best food comes from his ideas…
July 8, 2009 at 9:37 pm
It’s a great issue, Michelle! I haven’t cracked August-September yet; just came in the mail.
July 14, 2009 at 9:24 pm
Made the salad last night for dinner. Only thing I did different, besides adding more tomatoes and cucs, was using Greek Kalamata olives.
Very tasty indeed!
July 14, 2009 at 9:35 pm
Very cool! I’m thinking of adding red onion next time. Or a pinch of fresh red peppers…
July 15, 2009 at 8:20 pm
fresh herbs would be nice too.