Tuesday, November 22, 2016

Grilled New Potatoes and broccoli with Greek garlic sauce
1-1/2 lb. tiny red- or white-skinned potatoes, cooked until tender
1 lb. broccoli rabe, trimmed
1/3C olive oil missed with 1 tsp. spice rub of choice
salt and pepper to taste
3 Tbsp. Italian parsley, coarsely chopped

Greek garlic sauce
1 medium red-skinned potatoes, cooked, peeled and chopped
1C day old crustless bread
1/2C blanched almonds
4 garlic cloves, peeled
3 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
salt and pepper to taste
1/3C olive oil
2 Tbsp. Italian parsley
1/3C kalamata olives, chopped

In a food processor, combine the potato, bread, almonds, garlic, lemon juice, vinegar, salt and pepper and 2 tablespoons of water.  Process until fairly smooth.  Add more water if necessary.  With the machine running, gradually add the oil.  Season with salt and pepper to taste.  Stir in Italian parsley and olives.

Divide the potatoes among 5 or 6 flat metal skewers and brush with ½ of the olive oil/spice mixture.  Grill, turning occasionally, until the potatoes are crisp and brown on all sides, about 12 minutes.  Toss the broccoli rabe with remaining olive oil/spice mixture.  Grill until tender, turning occasionally.  Spoon the garlic sauce into the center of a serving platter and drizzle with olive oil.  Slide the potatoes from the skewers and arrange them around the sauce along with the broccoli rabe and olives.  Season with salt and pepper and sprinkle with Italian parsley.
MAKES:  6 servings