Sunday, July 15, 2012
Back Home Again
Well, this is one that didn't get posted... Something about all the traveling, big projects at the office, moving Mom, on top of the normal life stuff like work and laundry and yard and cleaning the house. (You notice how the house cleaning is last? Yup.) Well, the potatoes I mention here are so fantastic that I'm going to go ahead and post this late...
After spending the morning traveling back from Boston/Cape Cod then spending five hours in the office the last thing either of us wanted to do was go to the grocery. Not only that but my freezers are in desperate need of purging. I know there are some really antique things that need to be tossed. And, lots of things that need to be used up. Two little steaks caught my eye.
I'd trimmed asparagus and stood it in a bowl of water before we left hoping that it'd be fine for dinner the night we got home. It was. The grape tomatoes were still fine. And, some potatoes needed to be used up before they went to seed. Altogether it sounded like the makiings for a lovely dinner.
My friend Liz (That Skinny Chick Can Bake) gave me a couple of bags of fun seasonings from Artisano's. One was a bag of onion sugar. I've used it on different dishes but never on the one specifically mentioned on the bag - asparagus on the grill. Perfect.
We debated different preparations for the potatoes. No milk so unless I made mashed potatoes with sour cream those were out I'm not a fan of plain baked potatoes. Too dry and boring. So, I wondered how regular russet potatoes would work as smashed potatoes. Like you'd do with baby reds? My motto is pretty much What's the worst that could happen? They'd be horrible and we'd toss them and I'd open a can of Bush's Grilling Beans. Not a big deal.
What did we think? The sugar caramelized on the asparagus was fantastic. The potatoes were out of this world. I was a bit worried when I smashed them on the grilling tray and they rather disintegrated. But, I went on ahead and drizzled them with olive oil then added some merlot salt (Thank you Liz!) pepper, chives, parsley and rosemary. After they'd been on the grill on medium heat for about 10 minutes I flipped them with a spatula and drizzled them with more olive oil. They turned out to be crunchy outside and melt in your mouth soft on the inside. The herbs added great layers of flavor.
Here's how dinner looked along the way: