Grilled Potato and Asparagus Napoleon

May 6, 2013 by 14 Comments

 I’m so happy grilling season is back in full force! This is one of the things I made recently, Grilled Potato and Asparagus Napoleon,  it’s the perfect side dish for all your summer grilling events.

 Grilled asparagus, grilled red pepper slices, creamy and slightly tangy goat cheese layered between grilled potato slices topped off with nicoise olives and a rich balsamic glaze to swipe it all in. I spoke about Mandarano Balsamic Glaze before, it’s a staple in my kitchen, I use it all the time and many times on this blog. I adore it and highly recommend it!

Once you get a bottle you’ll never want to be without, it’s that good!  Good news, all my readers will get a discount at checkout using the code, PIC.
 I did three stacks of potato slices here but two stacks would work as well especially if your serving a bunch of other side dishes. It looks impressive, the flavors are amazing, it’s a win, win!

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Grilled Potato and Asparagus Napoleon

Ingredients

  • Amounts will vary depending on how many you will be making and whether you have a 2 or 3 high stack. This will be a guideline.
  • I used large baking potatoes which need to be precooked until tender but not mushy. You could either steam, boil or bake After they are cooked cut off the ends and make 1/2 inch slices. Brush slices with olive oil then finish cooking on grill for a few minutes. Be sure to get some nice grill marks!
  • Asparagus, pre grilled and cut into 1 inch pieces
  • Goat cheese log, cut into rounds
  • Red pepper slices, pre grilled
  • Nicoise olives and balsamic glaze for finish
  • Light vinaigrette or fresh lemon olive oil dressing

Instructions

  1. Have everything ready for assembly,
  2. Potato* goat cheese round* red pepper slice* asparagus pieces* a few olives.
  3. Drizzle layer with either a light vinaigrette or fresh lemon and olive oil dressing.
  4. Repeat!
  5. When napoleon is made, garnish with more dressing, olives, asparagus pieces and a healthy swirl of luscious balsamic glaze around the plate.
  6. better served either slightly warm or room temperature.
http://www.prouditaliancook.com/2013/05/grilled-potato-and-asparagus-napoleon.html

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14 Comments Filed Under: Party Foods, Side Dishes, Vegetables Tagged: , , , ,

Bundt Pan Chicken and Winter Potato Salad

February 26, 2013 by 24 Comments

bunt pan chicken

I love beer can chicken, I make it throughout the summer all different ways on my grill, the meat always comes out moist and juicy and because it’s cooked vertically the bird get’s nice and crispy all the way around. I never attempted to make it inside my oven although I have seen it done.

I was dreaming of spring the other day and wishing it was warm enough to grill outside when I happened to come across bundt pan chicken on Pinterest, sort of the same concept without the beer and it’s made in your oven. I was inspired!

bunt pan chicken

Perfect timing because Whole foods had a one day, half price sale on their organic chickens, so I picked up a few and dusted off my bundt pan which I haven’t used in, I can’t even remember how many years! I also had a bunch of herbs I needed to use up so I made an herby paste and rubbed it all over the outside of the chicken and underneath the skin.

fingerling potatoes

While I was there I also picked up a package of their fingerling potatoes, the heirloom variety. You could place your potatoes right in the bundt pan along with the chicken, most of the pictures I saw showed it done that way but I like my potatoes really crispy so I decided to roast them separately and toss them into a salad.

bunt pan chicken

It was sort of fun and to make it this way, using the bundt pan, although I had to reduce my oven temp from 450 to 400 because my smoke alarm kept going off but other than that it turned out very flavorful, crispy and juicy. I guess it will just have to do until spring gets here!

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Bundt Pan Chicken and Winter Potato Salad

Ingredients

  • For the Paste
  • 2 tablespoons each parsley, basil
  • 1 tablespoon each rosemary and thyme
  • 1 teaspoon dried oregano
  • 2 garlic cloves
  • zest of 1 lemon
  • olive oil
  • For the Potato Salad
  • 1 package of fingerling potatoes
  • 1 bag of arugula
  • tomatoes, either roasted or sliced grape tomatoes
  • balsamic glaze and olive oil
  • 1 chicken
  • bundt pan

Instructions

  1. Make a paste by finely chopping your herbs, smashing your garlic, adding the lemon zest, salt and pepper to taste and enough olive oil drizzled in to make it loose
  2. Loosen skin around the breast of the chicken then rub the paste under and all over the whole bird
  3. Spray bundt pan with cooking spray and place bird on top
  4. Place bundt pan on a foil lined baking sheet with rim to avoid any drips
  5. Roast in a 400 degree oven for around 1 hour and 10 minutes or until meat thermometer reaches 165
  6. For the potato salad, roast potatoes on a separate baking sheet drizzled with olive oil, salt and pepper, around 30 minutes on top shelf, same oven temp.
  7. Toss your arugula in a separate bowl with drizzled olive oil and balsamic glaze or a good aged balsamic vinegar. Add tomatoes and toss.
  8. Place salad mixture onto a platter and scatter the crispy potatoes all around.
http://www.prouditaliancook.com/2013/02/bunt-pan-chicken-and-winter-potato-salad.html

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24 Comments Filed Under: Poultry, Side Dishes Tagged: , , ,

Vegetable Paella, Italian Style

February 6, 2013 by 23 Comments

I have a 14″ paella pan that I got from HSN many years ago, it was a Todd English pan, I think he makes a different one now but you can still get it. You wouldn’t believe how many times I’ve used that pan, I’ve made so many things in it. I love it for frittatas, they come out perfect in it and you can feed a ton of people. You can use it on top of the stove, in the oven or under the broiler. When ever I need to bring a big side dish somewhere I often use my 14″ paella pan. I recently made a huge primavera pasta pie in it, which I’ll post about in the near future. I think I’ve only used it once to make an actual traditional paella, saffron and all, with chicken, seafood and sausage.

By now all my regular readers know the”veggie issues” that I have, and since I needed to bring a side dish to someones house recently I decided to make a  vegetable paella with an Italian twist. I’m here to tell you it was a big hit!

I’ve always been attracted by the way paella looks, pinwheels of color all in one pan, it’s very impressive looking when it gets placed  on the table!

With small amounts of veggies and a little bit of rice you could recreate this for your next party, serving it as a side or a main course.

There is no saffron here in my version, instead I infused the rice with roasted red pepper puree which gave it my little Italian twist.

Hope you like it!

vegetable paella

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Vegetable Paella, Italian Style

Ingredients

  • 1 1/2 cups of short grain arborio rice
  • 4 cups of warmed chicken or veggie stock
  • 1 cup of roasted red pepper puree made from 4 peppers, blistered, peeled and cored and placed into a food processor until pureed.
  • 1 medium eggplant
  • 1 zucchini
  • 1 each, red, yellow and orange bell pepper cut in strips
  • 8oz. crimini mushroom caps
  • 1 bag frozen artichoke hearts
  • a handful of haricot vert beans
  • 4 garlic cloves, minced
  • 1 medium onion
  • olive oil
  • grated romano or parmesan cheese
  • chopped basil for garnish

Instructions

  1. 14" paella pan or a wide skillet, if smaller just adjust rice by 1 cup
  2. Roast the eggplant, mushrooms, zucchini, artichokes and the peppers ahead of time, and set aside. 400F drizzled with olive oil.
  3. Purchase or make your own red pepper puree, have that ready made also
  4. Drizzle the bottom of the pan with olive oil, saute the garlic and onions until light golden, add rice and stir until coated then add in 1/2 cup of the roasted red pepper puree and stir until mixed through.
  5. Smooth rice until it is flat all over the bottom of the pan, then gently pour in the heated broth being careful not to move the rice, sprinkle with a generous helping of grated cheese, a little salt and black pepper.
  6. Arrange all your veggies on top of the rice and broth in the order that you would like, sprinkle with more grated cheese.
  7. Let it cook med low until moisture starts to disappear then cover with foil until rice is tender, mine took about 40 minutes, you might have to add a little more broth just keep checking. Dot some of the remaining pepper puree all around for added flavor.
  8. Garnish with fresh chopped basil and a drizzle of olive oil
  9. Note: You might have a few extra veggies left over after you fill the pan
http://www.prouditaliancook.com/2013/02/vegetable-paella-italian-style.html

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23 Comments Filed Under: Featured, Rice and Risotto, Side Dishes, Vegetables Tagged: ,
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