Summer is the time for backyard BBQ’s so I thought I would share some of my family’s favorite backyard dishes. I often make a batch of this marinade, use what I need for that day and store the remaining marinade in the fridge, in a glass bottle, for future dinners. I have used this marinade on everything from poultry, pork and even veggies. Also, this is my go-to potato dish when I don’t want to spend much time in the kitchen. I have used fingerlings, red and/or white new potatoes, this week I even used some purple new potatoes. They are simple but very tasty, see how creative you can be and let me know your version.
1 ½ cups canola oil
¾ cup soy sauce
¼ cup Worcestershire sauce
2 T English mustard
1 T black pepper
2 garlic cloves, crushed
½ cup vinegar
1/3 cup lemon juice
1 T dried parsley flakes
Combine all ingredients (extra marinade keeps in the fridge for several weeks).
Marinade pork or chicken several hours or over night. Then grill.
Good on veggies too!
Easy Grilled Potatoes
Small new potatoes, red or white (uniform size works best, or cut into quarters)
Dried herbs (my favs are: McCormick Savory All-purpose salt free or just crumbled dried rosemary).
Wash potatoes, place in medium pot covered with cold water by at least 1 inch, add pinch of salt. Bring to a boil, then reduce heat and simmer 8-12 minutes, just until slightly fork tender. Drain, cool slightly.
Combine the mustard, oil, and herbs in a bowl. (I didn’t give amounts, because it depends on how many potatoes you are cooking, basically I use 1 ½ tablespoons mustard, to ¾ tablespoon canola oil, and a sprinkling of herbs, adjust to taste.) Add the cooled potatoes and combine until all the potatoes are coated.
To grill: I like to use bamboo skewers that have been soaked in water. Skewer several potatoes per skewer and grill over medium heat 5-8 minutes turning often to grill each side.
To cook in oven: place potatoes in an oven-proof dish, and cook, 350° F for 10- 15 minutes, turning after 5-8 minutes.