Stubb’s sent me another box of goodies to try out, and they offered to sponsor a backyard barbecue–honestly, who could say no to that? So a party happened, and it included a whole bunch of great food from our smoker and grill. Harrison used his expertise with the grill for the flank steak you see below, and the day before the party he used some Stubb’s Bar-B-Q Spice Rub on some wild salmon and a couple of whole trout which he then slow-smoked to delicious perfection. I served the smoked fish with a cranberry-habanero jam and some creme fraiche, and it was the first thing that disappeared from the table.
Other quickly-disappearing dishes included a double batch of my vegan Roasted Eggplant with Lemon and Walnuts (I omitted the feta called for in the original recipe to keep it vegan), which is great for parties because it actually tastes best if you make it in advance and serve it at room temperature, as well as a side dish I invented for the party: Green Chile Potato Salad with Grilled Corn, made with Stubb’s Green Chile Anytime Sauce. You can find the recipe for the potato salad in printable version later in the post.
The other vegan-friendly dish that was also happily devoured by the carnivores was a fairly huge quantity of Sweet Black Pepper marinated, grilled vegetables. Fingerling potatoes, thick slabs of onion, summer squash, sweet potatoes, and sweet peppers–who needs meat with all of that on your plate? The marinade added sweet heat and lots of flavor to the seasonal vegetables. The recipe for this could not be easier: slice your raw vegetables into thick, easy-to-grill slices and place them in zip-top gallon plastic bags. Pour the Stubb’s sauce over the vegetables, seal the bag, and toss to coat them all well. I left the vegetables in the refrigerator for an hour prior to grilling. Leftover grilled vegetables are nice to have in the fridge to toss in a salad or a frittata, so I always make plenty.
Pictured are some of the super-fun people at the barbecue, including the volunteer fireman in the lower righthand corner–we also had a backup fire extinguisher, just to be safe…
It was so great to see my friends and family. Note to self: have more parties.
Here’s the recipe for the potato salad–keep in mind that the Green Chile Anytime Sauce has a moderate heat level, so if you are making this for a group of people with varying degrees of heat tolerance it is a good idea to start with the smaller amount and work up after tasting.
- 5 pounds waxy red potatoes, skin on, boiled until tender
- 4 medium ears of sweet corn, shucked, grilled, and cut from the cob
- 1/2 cup to 3/4 cup Stubb's Green Chile Anytime Sauce
- 1 cup mayonnaise
- 5-6 fresh radishes, trimmed and sliced
- fresh cilantro, for garnish
- While the potatoes are still warm, cut them into bite-sized chunks and add to a large salad bowl. Add in the corn, Green Chile sauce (start with 1/2 cup), mayonnaise, and radishes and mix well. Taste and add more green chile sauce and salt, if needed. Sprinkle with fresh cilantro and serve warm or chilled.
The potato salad was hands-down my favorite dish, and there were no leftovers. This recipe makes a lot, as you can see, but you can easily scale it back by cutting the ingredient amounts in half to feed a smaller crowd. I like to lightly grill the corn so it adds another layer of texture to the salad.
We still hope to have a few more weeks of grilling season here in Colorado, and we just wrapped up our annual Peachapalooza. We went through 40 pounds of organic Western Slope peaches this year and have many jars of Peach-Vanilla Bean jam to get us through the long, cold winter. Look for at least one more set of barbecue recipes from me before we wrap up the grill and put it to bed.
Disclosure: This is a sponsored post and it contains affiliate links.
Thanks for reading,