This time we're cooking with the Bobby Flay!
This is a repost of a delicious recipe I first made last year. And it's one I have made many more times since then. One of our favorites. Bobby Flay is occasionally on The Morning Show at CBS. Didn't always love Bobby Flay, but I do now. Especially considering the shows that the Food Network has on these days. I barely watch any more. I have quite a few of his books, his recipes have all turned out great for us. That time on The Morning Show he was making little bites of potatoes. And they looked so good so I looked the recipe up online to make it.
We loved this sauce! Spicy Tomato-Chipotle Aioli. I adapted it to my way of lazy cooking. I think it would be good on most anything! We were having steaks and somehow that sauce managed to get on the steak, too. So good. I think it would be nice with chicken and with shrimp as well. And definitely on a sandwich or a panini.
The recipe called for grilling the tomatoes, grilling the potatoes and there was no way the Griller would be fussing with that, not to mention I used some teeny potatoes. So I had that panini grill, I got my money's worth out of it already, and threw the parboiled potatoes on that! Squished them down pretty good, until they got good and somewhat crispy. The tomatoes I broiled with a little salt, pepper and about three cloves of garlic. I threw the garlic in towards the end so they didn't burn. Then I strained the tomatoes and whizzed everything in a food processor. Today's sauce will be on tomorrow's sandwich! Steak Panini with cheese and Tomato-Chipotle Aioli. It's not just for potatoes any more. Can't wait.
Parboiled potatoes grilled and "smashed" on the panini grill
Roasted Tomato Sauce
Spicy Tomato-Chipotle Aioli
Grilled, Smashed Potatoes with Spicy Tomato-Chipotle Aioli
Grilled Potatoes with Spicy Tomato Aioli
Source: Bobby Flay - CBS The Early Show and also Food Network
adapted by There's Always Thyme to Cook
1 1/4 pounds new potatoes (yellow and red) or baby Yukon Gold (You can use a large potatoes and slice them thick or small ones and cut in half, or leave the small ones whole and smash them)
2 plum tomatoes
1/4 cup olive oil
Freshly ground black pepper
1 cup mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
1-2 chipotle in adobo sauce (depends how hot you like it)
1 teaspoons Ancho chile powder, or more to taste
2 tablespoons finely chopped fresh flat leaf parsley
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4 -inch thick slices. You can microwave until just tender as well.
Heat the grill to high. Or you can use a panini grill.
Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill and coarsely chop. You can also just roast them at 350 for about an hour until they get soft and start to brown. Or broil for about 10-15 minutes. Turning them once.
You can strain the tomatoes to get rid of the seeds and the skins.
Place the tomatoes, mayonnaise, garlic, paprika, chipotles and chile powder in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
Brush the potatoes slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. I used a panini grill and made them "smashed" potatoes. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.