Grilled Potato Skewers With Mustard And Garlic Food

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME

Steps:

• Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
• Preheat the grill to medium-high heat.
• In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
• Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
• Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
• Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

SKEWERED GRILLED POTATOES

Steps:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

GRILLED LAMB WITH ROSEMARY POTATO SKEWERS

Steps:

• In a large bowl, stir together 2 Tbs. of the salt, the red pepper flakes, 1/2 teaspoons of the black pepper, the chopped rosemary, thyme, garlic, 1/4 cup of the olive oil and the mustard. Coat the lamb on both sides with the mixture. Cover and refrigerate for 5 to 6 hours.
• In a large pot of salted boiling water, cook the potatoes until tender, 5 to 7 minutes. Drain and let cool. Skewer the potatoes onto the rosemary sprigs. Rub the potatoes with the remaining 1/4 cup olive oil. Season with the remaining 1 Tbs. salt and 1 teaspoons black pepper.
• Prepare a medium-hot fire in a grill.
• Place the lamb on the center of the grill rack, close the lid and grill for 10 minutes. Turn the lamb over and arrange the potato skewers on the grill. Close the lid and cook, turning the potatoes occasionally, until an instant-read thermometer inserted into the center of the lamb registers 130° to 135°F for medium-rare to medium, 10 to 15 minutes more.
• Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Place the potato skewers on a warmed platter. Cut the lamb into thin slices and arrange on the platter alongside the potatoes.

GRILLED SKEWERED RED POTATOES

Steps:

• Boil potatoes until tender but not too soft. (I cook mine in the microwave.).
• In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour.
• Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.

GARLIC-MUSTARD-GRILLED BEEF SKEWERS

Steps:

• For garlic-mustard glaze:
• Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
• For grilled beef skewers:
• 1. Heat your grill to high.
• 2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
• 3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
• 4. Place the skewers on a platter and serve hot or at room temperature.

GRILLED GREEK NEW POTATO SKEWERS

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• For garlic-mustard glaze:.
• Whisk together all of the ingredients in a small bowl.
• Add meat, cover,and marinade at least 30 minutes and up to 4 hours before using. Bring meat to room temp before grilling.
• For grilled beef skewers:.
• Heat your grill to high.
• Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 4 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.).
• Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
• Place the skewers on a platter and serve hot or at room temperature.