When people back home ask me to mention one thing that made me feel that I finally ‘belong’ in the new country that I chose as home, I don’t have to think. I know it was the first Summer Barbecue. Gathering of friends and family, silly games, laughing children, aroma of food being grilled and lots and lots of beer. It felt like summer days were meant to be celebrated like this. It felt like home.
So yes, yo guessed it right! Backyard barbecue is my favorite way to cook dinner during summer. I even sneak out in my big boots during fall to make use of the outdoor grill one last time. The flavor from the grill is something I really enjoy. It makes everyday meats and vegetables turn out delicious without much effort.
I am sure we all have our favorite recipe of grilled potatoes. After-all they are so versatile and go with any meat. What makes these grilled rosemary potatoes different is that these pack a punch. Hidden in those innocent looking potatoes is a little ground habanero. Just a little. But that little goes a long way in packing the punch.
The Grilled Rosemary Potatoes with Peruvian Sweety Drop Pepper Aioli would not be a complete dish until I talk about the Aioli or sweety drops or both.
The sweety drop peppers are drop shaped, bright red like cherry tomatoes and have a little peppery and a little tart flavor. I saw them at the olive bar a few days ago at Whole Foods and decided to get some for trying. Before I knew it, I was hooked. I kept eating them like cherry tomatoes. They pop and explode with flavor in your mouth, so an addiction is bound to happen.
The result of the said addiction was that I made an aioli with the peppers to go with the kicky grilled rosemary potatoes.
This combination is exquisite people. And if you are having a BBQ party this labor day, you MUST make these potatoes and the aioli. You will love the dish, but you will love the compliments more. This was my dish for the August Edition of the Progressive Eats. Check out what other members of our dinner party are bringing to the Summer Barbecue :-
- That Skinny Chick Can Bake – Whiskey Marinated Pork Tenderloin
- Sunchowder’s Emporia – Grilled Tequila Lime Shrimp Skewers
- Stetted – Pimiento Cheese Jalapeño Poppers
- Barbara Bakes – Cheesy Garlic Bread
- Healthy. Delicious.– Grilled Vegetable Panzanella
- Pastry Chef Online – Grilled Vegetable Gazpacho
- Never Enough Thyme – Curried Corn
- The Heritage Cook – Amped up BBQ Beans
- SpiceRoots – Grilled Rosemary Potatoes
- Miss in the Kitchen – Summer Fruit Spritzers
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Summer Barbecue hosted by Liz of That Skinny Chick Can Bake. You’ll love all the summertime recipes that will be perfect for your next cookout or Labor Day gathering.
Grilled Rosemary Potatoes with Peruvian Sweety Drop Pepper Aioli
For Peruvian Sweety Drop Pepper Aioli
- 1 tbs Sweety Drop peppers
- 1 large egg yolk Pasteurized egg
- 1/2 tsp salt
- 1 cup olive oil
- 1 tsp white wine vinegar
For Grilled Rosemary Potatoes
- 1 pound fingerling potatoes
- 1 tbs chopped garlic
- 1 tbs chopped rosemary sprigs
- a pinch of Habanero powder
- Salt to taste
- 2 tbs olive oil
Make the Aioli
- I used my Blendtec to make the aioli. Use your food processor or blender or do it the old fashioned way.
- Start with mixing the egg yolk with the vinegar and salt and a little bit of oil. If you are not using a food processor, then finely chop the peppers before adding in. Add in the peppers and mix.
- Then add the oil in a thin stream and keep whisking until the aioli is completely emulsified.
- Wash and slice the potatoes length wise into two.
- Put a large pot of water to boil and add salt. Once the water boils, add in the potatoes and cook them for about 5 minutes or until partially done.
- Drain and leave to dry out for a few minutes.
- Add the olive oil into a prep bowl, add in the garlic, rosemary , habanero and salt and mix.
- Add in the potatoes and toss to coat.
- Cover and leave in the fridge until you are ready to grill.
- Grill on a medium to high heat for a couple of minutes on each side.
- Serve with the aioli and some other stuff off of the grill.