Grilled potatoes with garlic mustard aioli

My friend made these for a picnic and I fell in love. She since made them for me a few times after and I swear my mouth waters when I just think of them. I moved away recently and decided I needed to get the recipe from her so I can have them whenever I want. Petra told me that she got the recipe from Bobby Flay. Not at all surprised because he is amazing at just about anything he makes. 

I grilled these on my bbq but if you don't have access to one or it is too cold to be outside you can use the broiler. I have to say grilling them was great because it leaves those beautiful grill marks and I love the way it caramelized them. I didn't use the exact same mustard that Bobby used so if you want it just like his click on the link above. I personally don't like the beads you get from whole grain mustard so I used stone ground. I also didn't have any chives or tarragon so I only used flat leaf parsley. I would use what you have and it is still good if you don't have any herbs. 

Ingredients

1/2 cup mayo

1 heaping tablespoon Dijon mustard

1 heaping tablespoon Stone ground mustard

1 teaspoon honey

2 cloves garlic smashed to a paste

salt and pepper to taste

Potatoes:

1-2 pounds Yukon gold potatoes

1 teaspoon for kosher salt

1-2 tablespoons flat leaf parsley

Directions

For the mustard in a medium bowl whisk together mayo, both mustards, garlic, honey and salt and pepper. Cover and refrigerate for at least 30 min or for up to one day. 

In a large pot add potatoes and cover with with water about 2 inches above potatoes. Boil for 12-15 minutes until a skewer inserted has some resistance in the middle. Drain  and cool slightly. 

Preheat grill on medium for direct heat. Cut potatoes in half and toss with some of the aioli and salt and pepper. Place potatoes cut side down on grill flip once they start to brown and grill bottom side, about 3 minutes on both sides. transfer to platter and sprinkle with parsley. Serve with aioli on the side. 

Let me know if you make them and what you think. 

Mojito

My girl Cindy makes the best cocktails. Last year she made me a mojito and I'm so grateful because I had made the same drink a few times and didn't think they were very tasty but after she showed me how to do it I am now successful every time. She is also the creator of Towelocs. You should check them out. Not only are they brilliant at making sure your towel stays on the bar, they also make your towels look pretty. 

Ingredients

1 1/2 limes

1 1/2 shot of white rum

2-3 tablespoons of simple syrup

1 tablespoon fresh mint leaves

2 shots of of club soda

1 cup of ice

Directions

Add mint leaves (tear the leaves to release the flavor), lime juice, and left over rine in a 10 ounce glass. 

 Muddle in the glass.

 Fill glass with ice. Add rum and simple syrup.

 Fill the rest of the glass with Seltzer water. Then mix all together.

 I added a video to help you see it in action.

This makes recipe is for one cocktail. Let me know what you think. 

Dipping oil

My mom came to visit me one year in NYC and I took her to Stew Leonard's where she discovered a dipping oil that they sold near the bread area. It was so flavorful and delish that she couldn't stop thinking about it once it ran out. She read the ingredients on the top of the container and it was full of garlic, herbs, and Italian cheese. She was determined to make her own and now she has been making it for years. I just had to add it to my blog because everyone loves it and always wants to know what is in it. She makes a large batch but I'm going to downsize it and if you want to make more then you can double it.

Ingredients

1/2 cup of olive oil
1 1/2 tablespoon of fresh basil
2 garlic cloves
1/4 cup parmesan cheese (you can add your favorite Italian cheese)
salt and pepper to taste
fresh lemon juice from 1/2 a lemon

Directions

Add all ingredients to a food processor and blend until combined. You can add a little more of each until you get desired taste. You do want it to sit for at least an hour so all flavors come alive and blend. If you make a double batch keep in fridge and take out 10-20 minutes before using so its not cold. Serve with your favorite bread. I also like to add it to my pasta dishes.