Saturday, June 16, 2007

A Prince Edward Island Recipe

In the Canadian Magazine Chatelaine, this July issue has some incredible recipes inside. They are themed by each Canadian Province and are beyond mouth watering.

I asked P to cook up one of my favorite of the bunch which turned out just incredible!

First note, we still don't have a grill so we had to settle for baking everything in the oven and on the stove.

A Prince Edward Island Tradition
Grilled Potato and Sausage Salad (not sure why you'd call it a salad though)

Preparation time 10 min
Grilling Time 20 min or a bit more in the oven
Makes 6 to 8 servings

1 head garlic
4 large russet potatoes, preferably red
1 zucchini
1 yellow pepper
1 red onion
Canola or olive oil
Pinches of salt and pepper
1 lemon
2 tbsp (30 mL) Dijon mustard
1/2 tsp (2 mL) chili powder
1/3 cup olive oil
3 sausages - we used Mild Italian Sausage Links (something with flavor!)
1/3 cup (75 mL) shredded fresh basil (highly recommended!)

Oil grill and heat barbecue to medium. Wrap head of garlic in foil. Cut unpeeled potatoes into ½ in. (1 cm) thick rounds. Slice zucchini into thick rounds. Slice pepper into quarters. Slice onion into thick rounds. Place all in a large bowl. Drizzle with oil. Sprinkle with salt and pepper, then toss. For dressing, squeeze juice from lemon into a small bowl. Whisk in Dijon, chili powder, salt and pepper. Gradually whisk in 1/3 cup (75 mL) oil.

2. Place potatoes on grill with garlic. Prick sausages all over with a fork and place on grill. Barbecue, covered and turning occasionally, until cook­ed through, 15 to 20 min. Remove sausages as they are cooked to a cutting board and potatoes to a large bowl.

3. Place veggies on grill. Turn often, until grill marks form, 5 to 7 min. Remove peppers to cutting board and add remaining vegetables to bowl with potatoes.

4. Thinly slice sausages and cut peppers in half. Add to potatoes. Squeeze garlic from skins onto cutting board. Mash with the flat side of a knife, then whisk into dressing. Drizzle over salad and toss. Sprinkle with basil. Salad tastes best the same day it's made.

The thing we noticed most was the basil and the dijon mustard with lemon. Yummy! We had enough left overs for lunch the next day and let me tell you it was a total hit!

No comments:

Post a Comment