Grilled Potatoes Zucchini With Goat Cheese Radicchio Sherry Vinaigrette Recipes

Steps:

• Season breasts with salt and pepper on both sides. Heat oil in a large saute pan over high heat. Place the breasts, skin-side down and sear until golden brown, about 2 to 3 minutes. Turn the breasts over, reduce heat to medium and continue cooking for 3 to 4 minutes for medium-rare doneness. Remove and let rest for 5 minutes. Slice each breast on the bias into 1/2-inch th
• Heat oil in a large saute pan over high heat. Season mushroom with salt and pepper to taste and saute until golden brown and dry. Remove to a bowl. Blend vinegar and shallot in a blender until smooth. Slowly drizzle in the oil until emulsified. Add the honey and season with salt and pepper to taste. Pour the vinaigrette over the sauteed mushrooms, drizzle with white truffle oil and mix to combine. Re-season with salt
• Whisk together the vinegar, mustard and honey in a medium bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
• Salad: 4 cups white chicory Sherry vinaigrette 8 ounces aged Coach Farm goat cheese, crumbled Pan seared squab Wild mushroom vinaigrette Chopped chives Finely diced red and yellow peppers
• Place the chicory into a large bowl and toss with 1/4 cup of the sherry vinaigrette, season with salt and pepper and divide among 4 large plates. Divide the cheese among 4 plates. Place the sliced squab breast on each of the 4 plates and drizzle with some of the mushroom vinaigrette. Garnish with chives a

Steps:

• Preheat coals.
• Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
• Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.

Steps:

• Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead, cover & chill). Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1.5 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color; about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temp.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprilkle with remaining cheese and chives.

Steps:

• Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1 1/2 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color, about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temperature.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprinkle with remaining cheese and chives.