From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Herb Chicken Breast and Grilled Potato Salad.
Grilled Herb Chicken Breast Ingredients2 Tblspn Italian parsley, chopped2 tsp fresh rosemary, minced2 tsp fresh thyme, chopped1 tsp McCormick dried sage3 cloves garlic, minced 1/4 C extra virgin olive oil 1/2 C balsamic vinegarKosher salt and coarse black pepper1 1/2 lb bone in chicken breasts
PreparationIn a blender combine the herbs, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a 2 gallon zip lock bag and pour blended marinade over the chicken and seal bag. Refrigerate to marinate for atleast 2 hours up to 48 hours.
Preheat grill to medium high heat
Remove chicken breast from bag, and grill for about 7 to 8 minutes per side or until chicken breast are cooked through.
Grilled Potato Salad w/roasted red pepper mayo Ingredients2 pounds small Yukon gold potatoes, scrubbed Salt and freshly McCormick coarse ground black pepper1/2 cup prepared mayonnaise2 tablespoons Dijon mustard2 red bell peppers, grilled, peeled, seeded and diced2 cloves garlic, chopped1 tablespoon champagne or white wine vinegar1 tablespoon McCormick smoked paprikaCanola oil1/4 cup chopped cilantro, plus more for garnish
PreparationHeat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the cilantro and season with salt and pepper, if needed.