I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them, but this time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. Unfortunately, because I have no patience, they then have to sit in the fridge for four or so days to get ‘happy;.
Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.
Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well. You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.
Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Based on a recipe from the Weber Art of the Grill
1poundbaby potatoesred or yellow, all about the same size (you can cut the larger ones in half if needed)
freshly ground black pepper
2tablespoonsfresh rosemaryabout 6 sprigs, chopped
Fire up your grill for indirect cooking.
Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary. Pour over the potatoes and toss to coat.
Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
Pour remaining olive oil onto a serving platter and spread out evenly. Sprinkle with salt and pepper.
Add the potatoes.
Drizzle with the reduce balsamic vinegar and serve.
A Vortex BBQ insert and a charcoal grill is a marriage made in heaven. I cannot tell you how often I use my Vortex, but it’s practically a daily thing for me. Recipes like this Amish fried chicken are why I keep firing up: fantastic, like-fried-in-oil chicken, with crazy good crunchy skin. Every bite is perfect, flavorful and moist. It quickly and easily can become an obsession to make fried chicken using a Vortex. Trust me.
Amish fried chicken has that great down-home, grandma-made-it flavor. It’s all about the seasoning… and well, a little bit of butter too. You can’t beat the flavor and you can’t beat the moist, tender meat, thanks to the Vortex. This is a winner recipe, and easy to make to boot. Don’t have marjoram? A little oregano will work just as well. Ditto thyme.
Load up your Vortex with charcoal and light them while preparing the chicken.
Add oil to a small skillet over medium heat. Add the butter and belt. Stir well. Remove from heat.
Combine the flour, salt, pepper, paprika, garlic salt and marjoram in a large resealable bag or a bowl.
Pour half of the oil and butter mixture into a small bowl. Brush onto all sides of the chicken.
Working in batches, transfer the chicken to the flour mixture. Seal the bag and shake to coat, or dredge well in the bowl. Remove to a plate and finish coating the remaining pieces.
Transfer chicken to around the Vortex (now that the coals are ashed over). Close the grill lid and cook 45 minutes or until the chicken reaches 160 F. Rotate the lid 90 degrees every 15 minutes while cooking.
Brush (using a different brush than the one you used on the raw chicken) the reserved oil and butter mixture over the tops of the chicken and cook another 5 minutes or until the chicken reaches 165 F and the skin is crispy.
These marinated grilled shrimp were beyond tasty. Beyond fantastic. The marinade adds so much flavor to each and every bite. And the dipping sauce? Perfect. This dish reminded me of an amped-up peel-and-eat shrimp boil. We both enjoyed these shrimp tremendously.
It’s hard to think of anything I’d change when making these marinated grilled shrimp. Maybe I’d just say it makes one serving, because I certainly could’ve eaten more. I grilled up a few pieces of bread for soppin’ because I knew that the dipping sauce was going to be great long before I even made it.
It’s not that I needed any more cookware (or grillware). But I couldn’t help myself when I came across stainless steel oyster shells. I love seafood, and I figured hey, I really need to learn more seafood recipes, so why not get some shells and get to it?! Well, by golly these shells are just fun to cook in and I’ve found myself making super-awesome dishes, like these grilled BBQ shrimp. The shrimp cook up perfectly. And oh, the sauce. The sauce is just insane. The shrimp soak up some of that great buttery herby flavor. The rest of the soakin’ is up to you. Pick up the shell and drink it up, or dip a piece of nice crusty bread in it for a few seconds to sop it up. Man, it’s great!
If you like a bit of a kick, add just a pinch (a small pinch) of red pepper flake on top of the shrimp just before cooking. Don’t go crazy with it, the stars of the show are the perfectly cooked shrimp and fantastic sauce.
Don’t make the mistake I made and only purchase 12 stainless steel oyster shells. Everything I’ve made in them has been so yummy that I’ve always found myself craving more. And for more I’d need more shells. So get extra and you won’t be in the same boat.
Note: You can make the butter mix in a small saucepan on your grill or on your indoor stovetop, whichever you prefer.
Peel and devein the shrimp. Leave the tail shells on if desired.
Fire up your outdoor grill for direct cooking over high heat.
Melt butter in a small saucepan over medium-low heat. And remaining ingredients except shells. Stir.
Bring mixture to a slow simmer and let simmer until reduced by half, 3-4 minutes. Remove from heat.
Place 2 shrimp into each SOS shell. Place the shells on the grill. Cook until the shrimp begin to turn pink on the outside, 4-5 minutes. Baste each shell with 1 tablespoon of the seasoned butter mixture.
Caution: The butter will flame up when added, which gives the shrimp a smoky flavor. Cook just until the shrimp are done, 3-5 minutes. Serve immediately.
I’ve never been to a Houston’s restaurant. Their food sure looks awesome. So though I can’t say this copycat of their buttermilk garlic salad dressing is a true copycat, I can say it is fantastic. Like slurp-slurp-I-love-salad-more-than-ever-now fantastic. This is Ranch dressing to the max. Thanks mostly to the garlic.
Make sure you let the dressing ‘get happy’ in the fridge overnight before serving. It makes a huge difference. And make a double batch because this copycat Houston’s buttermilk garlic salad dressing isn’t just for salad. It’s great for dipping wings. And veggies.