Tag Archives: Side dishes

Grilled Artichokes with Remoulade Sauce

Artichokes are a mean and vicious vegetable, but they taste really good.  If you are willing to put aside 30 minutes to prepared these spiky bulbs and risk personal injury in the process (they can and will cut you) you will be well rewarded with succulent artichoke leaves and hearts to enjoy. They are the perfect indulgence.


Remoulade Sauce:

1/2 cup Mayonaisse

2 teaspoons Lemon Zest

1/2 tablespoon Capers, minced

1/2 teaspoon Tabasco Sauce

1/2 teaspoon Worcestershire Sauce

1 tablespoon Parsley, chopped

1/2 teaspoon Prepared Horseradish

1/2 teaspoon Whole Grain Mustard

1 tablespoon White Wine Vinegar

1/2 teaspoon Black Pepper, ground

1/4 teaspoon Salt


2 Artichokes

1 Lemon (reserved from Remoulade Sauce)

2 1/2 cups Water

1/2 cup White Wine

1 teaspoon Salt

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Lemon Herbed Potatoes


Lemon Herbed Potatoes

One of my favorite ways to dress up roasted potatoes, this recipe is a great side dish for the holidays or even for Sunday dinner.  They’re easy to do and always a hit.


1 1/2 pounds Yukon Gold Potatoes (or other waxy potato variety), halved

2 tablespoons Olive Oil

1/2 tablespoon Salt

3/4 teaspoon Pepper

2 tablespoons fresh Lemon Juice

2 teaspoons fresh Thyme, minced

2 teaspoons fresh Rosemary, minced

1/2 tablespoon Butter (optional)

Preheat your oven to 400°F.  Rinse the potatoes and drain the water.  Cut the potatoes in half lengthwise and put them in a medium sized bowl.  Toss the potatoes with the olive oil , salt and pepper.  Place the potatoes on a sheet pan lined with a silpat or parchment paper.  Put them in the oven for 40 to 45 minutes, or until the potatoes can be easily smashed with gentle pressure.  Pull the potatoes out of the oven and toss with the minced herbs, lemon juice, and butter.  You are ready to serve, bon appétit.

Tips and Tricks:

Reheating the potatoes

Not everyone is blessed with double ovens, if you are making this recipe for a meal that requires you to pick and choose what is going to be cooked when, then cook the potatoes first.  You can hold them at room temperature  (without the lemon juice, butter, and herbs) for about an hour or put them in the refrigerator if it’s going to be longer.  When you are about ready to serve, heat a skillet over medium heat. Add in the roasted potatoes along with the lemon juice, butter, and herbs. Cook for a few minutes until the potatoes are hot again (if you have had them refrigerated, pull them out about 30 to 45 minutes before putting in the pan to allow them to come to room temperature).

This recipe serves 4.