Friday, September 25, 2009

My Cover Version of Bobby Flay’s Sweet Potato Salad

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Some of the best tunes ever recorded are cover versions. Songs performed by bands who take a popular tune written by another musical artist and change a few musical elements to make it their own.

Many of us do the same when cooking. For instance this sweet potato salad recipe is a tweaked version of a dish that originated from celebrity chef Bobby Flay. Bobby’s version involved grilling individual sweet potato slices and scallions and used quite a bit of dressing. I wasn’t so keen on those ideas so I made a few changes.

First I reduced the amount of dressing (too much oil for me), then I substituted red onion for the scallions, added diced apple and cooked it in a grilling basket so I didn’t have to grill each sweet potato slice separately. (By the way you could also roast the sweet potatoes and red onions in the oven on baking sheet at 425F for about 10 to 15 minutes).

Bobby’s recipe is great but I'm am really down with my cover version. Maybe I should have a throw down with him on this one…bring it on Bobby! What do you I have a chance?

Cover Version of BF’s Sweet Potato Salad
Sweet potatoes, apples, red onion and fresh parsley toss in a bright vinaigrette

¼ cup olive oil
2 tbsp cider vinegar
1 tbsp balsamic vinegar
2 tsp Dijon mustard
2 tsp honey
Pinch each salt and pepper

4 medium sweet potatoes, par-cooked
(To par-cook, pierce the sweet potatoes with a fork and cook in the microwave for about 3 minutes)
1 tbsp olive oil
1/2 red onion, cut into small pieces
2 apples, peeled and cut into equal sized cubes
2 tbsp coarsely chopped fresh flat-leaf parsley

In a large bowl, whisk together oil, cider vinegar, balsamic vinegar, mustard, honey, salt and pepper. Set aside.

Preheat grill to high. Peel par-cooked sweet potatoes and cut into cubes. Place sweet potatoes and red onions in a grilling basket and drizzle with oil. Toss to coat. Place basket on the grill and cook just until sweet potatoes become tender, about 10 minutes. Add apples and cook and stir for 2 minutes more.

Add cooked sweet potato mixture and parsley to bowl with dressing. Toss until sweet potatoes are well coated. Season with salt and pepper. Transfer to a platter and serve.

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Brent Garell
The Kitchen Roadie

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