I Wasn't Lying

I do love Bobby Flay's Grill It! cookbook. So much so, that I made another couple of recipes, (an entire meal actually) straight from this book. In a world where I've tried to spread the love amongst all of my cookbooks, that's saying a lot.

When you head to the farmer's market and walk away with freshly picked corn, how do you not dream of a fabulous corn salsa? Though not really that unique of a recipe, I trust Bobby to make it perfect. He didn't disappoint. As a topping for grilled fish, it was Throwdown worthy.

The recipe that did seem rather unique to me was his potato and chevre napolean. I have a Costco addiction to goat cheese that I can't explain. I had a roommate once who would buy avocados like crazy every single time she went to the grocery store. She would come home with these perfect new avocados and place them right next to the last avocados she'd purchased, and never eaten. I used to give her grief for it until she pointed out I did the same thing with goat cheese at Costco. Though I tried to protest, she went to the refrigerator and pulled out many packages, and then opened the freezer and pointed out a couple more. What can I say except I adore goat cheese?

As always, I've adapted the recipe slightly. I substituted a sweet potato and will say that this may be one of my new favorite side dishes. The dressing and goat cheese are tangy, the grilling of the potatoes imparts a bit of smoky flavor and the basil adds that perfect sweetness.

Grilled Sweet Potato and Chevre Napolean

adapted from Grill It!

2 large sweet potatoes

1/4 cup balsamic vinegar

1 clove garlic

2 tsp dijon mustard

1/3 cup fresh basil plus additional leaves for garnish

1/2 cup olive oil

salt

freshly ground pepper

goat cheese

1. Microwave potatoes until mostly tender; let cool slightly

2. Combine vinegar, garlic, dijon, basil and olive oil in mini processor and process until smooth. Season with salt and pepper to taste.

3. Slice potatoes into 1/2 inch round slices. Brush with olive oil.

4. Grill on medium grill for about 2 minutes each side.

5. Make stacks by layering potato slice, 1 tbsp goat cheese, and another potato slice.

6. Drizzle with vinaigrette and sprinkle with basil garnish.