The Creative Cooking Crew’s challenge for May — what are you bringing to the BBQ? -- was announced about the same time my nephew and his wife said they would be hosting a Mother’s Day barbecue. They’d do the meats and everyone else could bring accompaniments. Perfect timing.
When you’re a cook, it doesn’t matter if it’s Mother’s Day — you still cook. And, because I enjoy cooking, the challenge and, definitely, eating, I couldn’t bring just one thing.
So, here’s a few scenes from Mother’s Day and my challenge dish.
Marinated roasted potatoes on circular skewers.
Small potatoes marinated overnight in a ‘chimichurri’ of parsley, rosemary, olive oil, salt, red chili flakes, fennel seed, salt and a dash of apple cider vinegar. Re-salted before roasting.
I so love “the sides” — like this roasted corn cob with cilantro-lime butter that my son made. And there were many other sides not shown here. Hardly room for the meat!
And, my third kabob and the challenge dish, is Crunchy Plantains on a Stick.
Depending on your perspective this may, or may not, be considered “creative” but I’m leaving for vacation soon and was determined to present everything in one post. Besides, it’s not the typical American mayo-based salads and baked beans side dishes one expects at BBQs.
8 very ripe (black) plantains, 4-6 ozs of plantain chips crumbled in plastic bag, then pulverized, add the zest of 1 lime. Toss quartered plantains in crumbs, skewer and roast in 400 degree oven and re-heat on grill.
Final Touch: When they came off the skewers, I sprinkled the platter with cotija cheese and served it with the parsley chimichurri on the side to drizzle over.
*I’m loving this product.