It was Juni's last day in town so we wanted to have a nice dinner at home while watching romantic comedies like old times. The food, however has admittedly been upgraded from Hamburger Helper to grilled lamb. After recovering from a mild oyster food coma, we headed to
Lunardi's and picked up some lamb and peaches to grill up. To go with the lamb and peaches, I marinated some asparagus and also cut some romaine to grill. I also made a red potato salad with honey-mustard vinaigrette that was surprisingly delicious. Usually when I try to make a vinaigrette they turn out funky. We're not sure why, but they never turn out as well as we would like even when using high quality ingredients. We also had brought back some oysters that we weren't able to finish (don't worry, we had them in ice and a cooler bag for the drive home) and grilled them up with our lamb and veggies. It was a great dinner to finish off an awesome weekend.
Potato Salad Vinaigrette
2 large shallots; sliced
1 tsp fresh cilantro; minced
2 tbsp fresh thyme; minced
4 tbsp EVOO
1 tbsp dijon mustard
1 tbsp honey (I used local wild flower)
2 tsp kosher salt
1 tbsp black pepper
4 lb red potatoes; quartered and boiled
Directions:
Mix all ingredients together and blend with a whisk. Add potatoes and mix well. Let stand for 2-3 hours. Serve warm or cold.
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