This dish was served at the cooking class dinner we were attending on
Monday. Don loved it so much he has prepared it to take on his golf weekend with his sons and 16 others). It really is tasty. This is for 4 but simply double or triple as required.
- 4 medium sized potatoes
- 1 red onion, peeled and cut into 1/2 inch thick disks
- 1 clove garlic, minced
- 1 sprig fresh rosemary
- salt and pepper to taste
- 1/2 tsp. nutmeg
- 3 tbsp. oil
- 1 tbsp. butter
Preheat barbecue to high.Wash the potatoes thoroughly and place whole in a pot of water and bring to a boil. Cook until just tender.
Remove from the pot and allow to cool slightly. While this is happening, oil and season the disks. Place on the grill and cook until soft and tender and well charred. Set the onion aside and dice the potatoes to desired size.
Heat a non-stick frypan on the barbecue and add the oil. Add the potatoes allowing them to cook at high heat, occasionally tossing or turning over so they don’t burn.
When the pan become ‘dry’ add the butter tossing a few times and continue to cook an additional 5 minutes. They should be browned on almost all sides. Add the garlic, grilled onions and seasonings. Mix through and serve.
Thanks Justin, these are great. Oh by the way, add more butter if you think it should be added.
Don’s Tuscany Spice Ribs
These are the ribs Don worked so hard to perfect. Try them, they are award winning, to say the least.
Serves 4
- 2 racks of baby pack ribs 1 1/2 lbs. each
Dry Rub
- 2 tsp. sea salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 1 tsp. black pepper
- 1 tsp. ground coriander seeds
- * 2 tbsp. of this dry rub goes into the sauce.
Sauce
- 1 cup Diana Gourmet original sauce
- 1/8 cup light soy sauce
- 1/8 cup cider vinegar
- 2 tbsp. Tuscany spice rub (dry rub recipe above)
- 2 tbsp.Dijon mustard
Mix all ingredients and set aside. This can be stored in the fridge for up to three weeks.
Remove bottom membrane from bone side of ribs. Generously coat and rub the Tuscany spice on both sides of ribs and marinate, covered, in the fridge overnight.
Set one side of barbecue at 275 degrees. Place ribs on the non-fired half of the barbecue and cook for three to four hours. Be sure to check after two hours to ensure they are not cooking too fast. After four hours (this will depend on the thickness of the meat and the size of the rib rack) the meat will be done when about to fall of the bone, remove from the grill and tent with tin foil.
Prior to serving, put grill on medium-high and baste ribs with the sauce. Grill ribs until sauce becomes sticky and finger licking good. Serve and enjoy.
Again, this recipe can also be served with the goat cheese potatoes or the garlic mashed potatoes with attitude….both on this site.
Don made this one up while preparing for a rib contest. It is finger licking good.