Versatile Vinaigrette Dressing for (Barbecued Zucchini, Grilled Corn on the Cob and BBQ's Potatoes)

[Paulette Le Pore Motzko]

Vinaigrette Dressing

Taken from “The Frugal Gourmet Cooks American” by Jeff Smith

Makes 1-1/2 cups dressing

I found them as I was going through my library and this book has a lot of treasures as well as the history of each dish and the story as well. An outstanding book by Jeff Smith-one of the 3 I have by him.
You can use this dressing on vegetables like zucchini and others and then grill them, chicken on the grill.
In Jeff Smith’s words: “This is easy to prepare and keeps for several days in the refrigerator. I prefer to use whole spices and herbs and grind them up when I need them.”

½ teaspoon oregano
½ teaspoon rosemary
¼ teaspoon Coleman’s English dry mustard
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup olive oil
1/3 cup white wine vinegar
2 tablespoons water
2 teaspoons fresh lemon juice
2 cloves garlic, peeled and crushed
1 teaspoon Worcestershire sauce

1. Place the dry ingredients in your blender or a Magic Bullet or other food processor and whirl a few moments. Add the other ingredients and whip until it emulsifies and becomes thick. Store in your refrigerator at least an hour and a half before using.

[Paulette Le Pore Motzko]

Barbecued Potatoes

Recipe adapted from Jeff Smith's "The Frugal Gourmet Cooks American"

Text written by Paulette Motzko

Jeff Smith got this from a friend who he claimed put anything on a grill!

Wash four unpeeled potatoes and bake in them in their skins for about 30 minutes-(not quite done) at 450 degrees. Do not fully cook them as they must be sliced. While still hot, cut the potatoes lengthwise in half and then each half into quarters. Place the pieces in a glass baking dish and cover with the dressing. let them stand one hour, turning once. Remove from the dressing in some of the Vinaigrette (recipe above) and let stand one hour, turning once. remove from the dressing and place on the grill. Salt and pepper them to taste and grill the pieces until golden brown, about 10 minutes or less, depending on how hot your grill is.

I can't forget the last, most important part-ENJOY!

[Paulette Le Pore Motzko]

Grilled Corn on the Cob

Adapted from Jeff Smith's "The Frugal Gourmet Cooks American"

Text written by Paulette Le Pore Motzko

February 24th, 2013

I remember Mark and I in Sandy, Utah grilling outside with our Sunbeam gas propane grill and using the rotisserie even when there was snow outside. Heck his mom did that all the time with his dad in Missoula Montana. I was raised with a charcoal grill and waiting for the flame to start then heat up etc. It was strange to just hit a button and then be able to grill in a matter of minutes. That aside, here is a great recipe you can make with the above Vinaigrette recipe again from Jeff Smith's "The Frugal Gourmet Cooks American". I hope you enjoy it!

6 ears of fresh corn, husk on, or 6 ears of frozen corn, thawed, husk on

butter or garlic olive oil, or the Vinaigrette above

Wrap the unopened corn in aluminum foil and place on top of your charcoal grill. Turn every 10 minutes for about 1/2 hour. Shuck and enjoy. I love garlic olive oil on mine, but butter and salt is more traditional. If you use the corn that you froze in the husk, be sure and let it defrost completely before cooking.

Enjoy!

"There is nothing new about his one except that you can have it in the winter if you have frozen the corn in the husk. I love to barbecue in the middle of the winter as it helps me to remember that the cold weather will eventually give way to lovely spring days. The smoke of the barbecue will help you maintain your senses, even when there is snow on the ground!"

Serves 6

[Paulette Le Pore Motzko]

Barbecued Zucchini

Recipe adapted from Jeff Smith's "The Frugal Gourmet Cooks American"

Text written by Paulette Le Pore Motzko

February 24th, 2013

6 medium zucchini

1 cup (or less) Italian Salad Dressing or the Viniagrette above

Salt and pepper to taste

Slice each zucchini into thick slices making circles out of them. In the original recipe Jeff Smith wanted you to slice them into quarters but I think doing it this way makes it much easier to get on and off the grill.

Marinate in the salad dressing for 1/2 hour before cooking. (Or if you have an indoor panini press type grill/waffle iron/griddle or one of the many cast iron griddle/grills for your range, use that! Place on the charcoal or electric grill and add salad and pepper to taste.

These cook very quickly so watch them. When they are done you won't realize you are eating vegetables and ask for seconds!