We had two racks of Melissa Cookston’s ribs delivered from
Goldbelly. Used up a $75 gift
certificate that would’ve expired and they were timed for a day that was going
to be ultra-busy. Well, until the salesperson
from the flooring company didn’t get us on the schedule. That company has been fired and we’ll have
the chaos next month instead. But, we still
had the ribs. They come with a bottle of
her sauce and a jar of her BBQ rub. Both
of which are as stellar as the ribs.
Tonight was the 2nd rack. I’d intended to get an ear of corn and make
KC cheesy corn using Jack Stack’s recipe.
But the corn didn’t go on the grocery list. So while browsing a list of Epicurious
grilled vegetables I saw sweet potato and poblano salad with honey and
rosemary. Not only did I have all the
ingredients but one of the poblanos from the CSA had a bad spot and desperately
needed to be used up. Sold.
The recipe called for boiling and cooling the potatoes and using
the peppers raw. We already had the
grill going so I just grilled everything.
Super easy.
What did we think?
Maybe I can make these for dessert so we can have them twice today?
Ingredients:
Dressing:
2 T honey
1 ½ T rice wine vinegar
1 T chopped fresh rosemary
1 T minced shallot
2 T minced green onion
2 t Dijon mustard
Dash Worcestershire
¼ c olive oil
Salad:
2 small sweet potatoes, peeled and
cut in quarters
2 fresh poblanos, cut in half and
seeded
Directions:
Spritz the potatoes with olive oil
spray. Cook them on the grill for six
minutes a side for two sides then four minutes for the third side. Add the peppers to the grill when you do the
first flip of the potatoes.
Mix the dressing ingredients
When the potatoes are cooked,
bring everything in and chop into 1” pieces.
Toss the potatoes and peppers in the dressing. Serve
Adapted from Epicurious
