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SWEET POTATO - Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette (Bobby
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| Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette Recipe courtesy Bobby Flay, 2008 INGREDIENTS GREEN ONION VINAIGRETTE: | |
| 3 tablespoons | rice vinegar |
| 2 tablespoons | water |
| 3/4 cup | freshly chopped green onion, green parts only, plus more for garnish |
| 3 tablespoons | freshly chopped cilantro leaves |
| 2 teaspoons | honey |
| Salt | |
| freshly ground black pepper | |
| 1/2 cup | canola oil |
| SPICE-RUBBED SWEET POTATOES: | |
| 6 tablespoons | ancho chili powder |
| 2 teaspoons | ground cinnamon |
| 2 teaspoons | ground cumin |
| 2 teaspoons | light brown sugar |
| 2 teaspoons | kosher salt |
| 1 teaspoon | fresh ground black pepper |
| 4 | sweet potatoes, scrubbed, par-cooked and slice into 1-inch thick slices, skin left on |
| Canola oil | |
Freshly chopped cilantro leaves, for garnish
Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
DIRECTIONS
For the vinaigrette:
Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.
For the potatoes:
Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.
Heat the grill over medium-high heat.
Brush the potato slices with oil on both sides and season with the spice rub on one side. Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down and cook until golden brown and a crust has formed, 2 to 3 minutes. Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer. Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.
© Recipe courtesy Bobby Flay, 2008
Recipe uploaded with Shop'NCook for iPhone.
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