Monday, August 19, 2013

Say What?!

Happy #MeastlessMonday! How was your weekend?!

PS: Do you notice my Facebook page to the right of ya'?! Like it to keep updated on future #GIVEAWAYS!

So I got an email last week about the re-scheduling of my TV shin-dig... and was told about not one, but FOUR dates I'll be airing some #MeatlessMonday dishes for local Indy peeps!!!!

....All the while thinking, say what?! Did I read that correctly?! This show has a lot of faith that I won't become a TV disaster to schedule me more than once, so let's all say a silent prayer that I won't chop any fingers off on live TV on September 23!

... Then ya' can catch me on October 28 + November 25 + December 23!

I'll cheers to that!

I have been nursed back to health, only to find myself knee deep in vacation planning/packing for a much need trip to Nags Head/Outer Banks in North Carolina (T-minus 4 days!) for a celebration of my sister and brother-in-law's return from 2+ serving in the Peace Corps! and 3.5 year wedding anniversary (long-ish/ya-had-to-be-there kinda story)

This picture is circa 2007.... AKA: I need to get a new one of these cuties!
Planning = whose picking up who, whose dropping off who, did we give Poncho a bath?, oh dang-we need more heartworm!, what are we going to pack, where are the dogs gonna go that Poncho can't sneak away, whose gonna check on the cats?!?!

Essentially just a big plate of AHHHHH-ness!

Can we just please be here, like right now?!

In the messiness of all vacation plans + recovery from my bad cold/flu/whatever-that-horrific-thing-was!, we didn't have time to get to our friend's tapas partay on Saturday night :( 

I had made the traditional Spanish dish we were plannin' to bring, but between packing, trips, calling & texting back and forth + a bit of wedding plannin' =) thrown in there, we were goin' a bit nutty!

Regardless, we had to eat sometime... and this is seriously a must-try recipe, whether for a potluck, a side dish, a tapas party... or just to EAT because it's that good!

PS: Make extra aioli.... DE-LISHHHHHHH! 
....WARNING: You'll never go back to ketchup & mustard again ;)

Patatas Bravas
Serves 4-6
Slightly adapted from Bobby Flay

In the line up!
- 6 medium sized red potatoes, pierced
- 2 teaspoons paprika
- 2 chipotle peppers in adobe sauce
- 3/4-1 lb. tomatoes
- 3 teaspoons garlic, minced
- 1 cup light mayonnaise
- Extra virgin olive oil
- Salt and pepper

Start by washing/scrubbing the potatoes, and placing in large pot with cold water and 2 Tablespoons of salt and bring to a boil to cook for about 15-20 minutes until still a bit firm on outside, but tender and mostly cooked through. Let cool. 

While the potatoes are boiling away, let's start makin' the AIOLI! Sounds perdy fancy for something ya' can make in a pinch and tastes de-LICK-ious! 

Rinse and season the tomatoes with 1 Tablespoon extra virgin olive oil, salt and pepper and either grill in a basket or directly on the grill, dependin' on the kinda tomatoes you plan to use!

Grill the tomatoes for about 10-12 minutes (depending on how hot your grill is) until slightly charred.

Aioli is actually a traditionally Italian dish, but it is so versatile and a great substitute condiment when you've had more than your share of kethcup and mustard!

Let the tomatoes cool and then dump em' on inta the food processor, along with the 2 chipotle peppers, 3 teaspoons garlic 2 teaspoons paprika and last but not least, the MAYO!

Puree all the ingredients and there ya' have it folks!


Perfectly spicy from the peppers, a little tang from the mayo, just awesome-sauce I tell ya'! Alex is already askin' when I can make more.... I've created an aioli addict! ;)

Once the potatoes are cooled enough to handle, slice them lengthwise into 1/2-3/4" chunks. Brush with olive oil and season with salt and pepper on both sides, then place on the grill and close.

Grill for about 3-5 minutes, again dependin' on your grill, but just until golden brown and cooked through.

And ya' end up with the perfect side dish of all time!... Thanks to any Spaniards for this traditional yummy-ness.

Drizzle some room temperature aioli over the potatoes or dip them straight in and you've got a winner here ma' friends!

.... And I enjoyed some fresh tomatoes along with em' to complement the sauce... TOUCHDOWN KATIE!


... and SOON before we blink our eyes and it's suddenly December watching the snow fall!!!!


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