Wednesday, October 12, 2011

Ultimate Backyard Barbecue - Sides

Roasted rustic red potatoes with fresh Rosemary and thyme

Course pepper 
Course salt 
Fresh Rosemary 
Fresh Thyme 

Simply cut the potatoes into bite sized pieces, toss them in a roasting pan, coat them with a generous drizzle of olive oil, diced fresh rosemary, thyme, lots of course pepper and some course salt. Cover over with aluminum foil and roast them on the warming rack for up to an hour, taste test for doneness. Don’t be afraid of salt or rosemary in this recipe. 

Prosciutto wrapped asparagus spears with a creamy Rickard’s White sauce. 

1 Orange 
Rickard’s White 

Wrap the asparagus, bundles of 3 or 4 in prosciutto, grill the asparagus, if it starts to wrinkle and wilt you’ve grilled it too long. The sauce whisk ¼ cup of mayonnaise, orange zest, 2 tablespoons of Rickard’s White, 1 tablespoon of juice from the orange, 1 tablespoon of paprika, it should be slightly bitter but accompanies the asparagus well, serve atop like a glaze in other words sparingly. 

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