I’m ba-ack!! And, I’m SO excited to give you some more of our favorite recipes and some “Soul Food” as well this coming year! Autumn is creeping up on us, but we’ve still got a couple more weeks before we’re officially there. So, while I still can, I am squeezing in my fav GRILLING recipes!
I enjoy cooking all year round, but one reason I love cooking in summer is that I am able to hand off a portion of the dinner prep to my husband, who will more willingly contribute when there’s grilling to be done. I did a lot of that this year. But, when he’s busy or gone, I have no trouble firing up the grill and pretending I’m Bobby Flay….well…”Roberta Flay”, maybe. -I wonder if Bobby has ever near singed off his eyelashes and eyebrows while grilling? This may, or may not have happened to me this summer. (Stay safe, friends, and I’ll let ya know how the lash growing serum is working for me in a few weeks!)
This recipe happens to be adapted from a Bobby Flay one, actually. Some Connecticut friends of ours made it for us one night years ago, and we oohed and ahed. Dan loves strong flavors, and so he immediately said that I must make it for him again and again. I have altered it to perfectly suit his tastebuds, but it is flexible enough that if you’re not as keen on high intensity flavor like him, it can be adjusted. Just make sure you keep some breath mints handy, because there is a hearty amount of roasted garlic in the sauce. It is totally worth your friends avoiding you over, though. A better idea is to make this and enjoy it with all your friends – and your significant other, and the garlic will cancel out. 😉
The roasted garlic paired with a fresh oregano and other seasonings elevate some otherwise ho-hum grilled chicken and potatoes to new Flay-voured heights (see what I did there?). I do hope you give this a try before you immerse yourself in soups and stews and crock pot recipes!
Roasted Garlic-Oregano Vinaigrette
8 cloves roasted garlic
1/4 C white wine vinegar
2 Tbsp fresh oregano leaves
2 Tbsp fresh parsley leaves
1 Tbsp honey
1/2 tsp salt
1/4 C-1/2 C olive oil, depending on how strong you want vinaigrette to be
1/4 tsp red chili flakes
Oregano and parsley sprigs for garnish
12 fingerling potatoes, scrubbed
4 bone in, skin on chicken breasts, or we enjoy organic boneless chicken thighs
Preheat the oven to 400 degrees. Slice off the top of garlic head to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with olive oil and wrap in foil. Roast until cloves are lightly browned and tender, about 30 minutes.
Combine roasted garlic, vinegar, oregano, parsley, honey and salt in a blender or food processor and blend until smooth. With the motor still running, slowly add the oil and process until emulsified. Stir in red chili flakes.
Place potatoes in medium sauce pan. Cover with cold water and 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out clean with some resistance. Do not cook potatoes all the way through, as they will continue cooking on grill. Drain well, and when cool enough to handle, slice in half lengthwise. Heat grill to medium. Brush chicken and potatoes with oil and season with salt and pepper. Place chicken on the grill skin side down until golden brown and slightly charred, 6-7 minutes. Turn chicken over and continue grilling about 5 minutes longer, until just cooked through.
A few minutes before chicken is done cooking, place the potatoes on the grill, cut side down and cook until lightly golden brown, about 2 minutes. Turn over and continue to grill about 1 minute. Remove chicken and potatoes to a platter and immediately drizzle with vinaigrette. Let rest 5 minutes before serving. Garnish with oregano and parsley sprigs.
Original recipe found here
Food Photography by: Rebecca O’Hara Photography