Sunday, May 8, 2016

Grilled Potato Salad with Spicy Picada Sauce for #SundaySupper


Spice is Nice. Some Like it Hot.
Do you love spicy food or do you like it mild? This week the Sunday Supper tastemakers have created recipes with everything from some good kickin’ heat to a little sweet spice!  What might you do with that ghost pepper? Use it in a recipe or hang it as decoration while you pull out the cinnamon and nutmeg? Don’t forget that a little sweet goes really well with all that heat (think atomic fireballs!). The event is hosted by Sarah of The Chef Next Door.

All the Spicy Offerings...

Aromatic Appetizers
Distinctive Drinks
Carefree Condiments
Daring Desserts
Masterful Mains
Seasoned Sides
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

My Tasty Offering...
Picada is a Catalan-style pesto. I don't know what it's traditionally made of but I use almonds, cilantro, and chocolate which adds a pleasing touch of bitterness to this rustic side dish. The heat comes from a jalapeno pepper that you can use as little of or as much as you want to create the fiery level you desire. We went with mild heat as my Enthusiastic Kitchen Elf doesn't like it too spicy.


Ingredients
  • 1 lb baby potatoes
  • 1 T minced garlic
  • 1/4 C raw sliced almonds
  • 3 to 4 anchovy filets
  • 1/4 C fresh cilantro
  • 1 to 2 T oil (I used walnut oil for this batch)
  • canola oil for greasing the pan
  • 1 jalapeno pepper (use more if you like it really hot)
  • 1 T chopped dark chocolate
  • freshly ground salt
  • freshly ground pepper


Procedure 
Parboil the potatoes. Drain, slice in half lengthwise, and set aside. Preheat a grill or grill pan over medium heat. Lightly brush the pan with canola oil and place the potatoes on there, cut-side down. Cook until you have nice grill marks. Char your jalapeno and set aside.


With a mortar and pestle, grind together almonds, anchovies, and garlic until a chunky paste forms. Add in half the cilantro and grind again. Spoon the mixture into a small mixing bowl, add in the remaining cilantro, chocolate, and as much or as little diced jalapeno as you wish. We used about half of 1 charred pepper; also, discarding the seeds will make it less spicy as well. If the texture is too thick for your liking, add more oil. Season to taste with salt and pepper.

To serve, place picada on a serving plate. Top with grilled potatoes. Sprinkle with more salt and pepper, if desired. Garnish with a cilantro leaf.


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4 comments:

  1. The picada sauce looks marvellous. I so appreciate hand ground sauces like this. I know how much muscle they take to make.

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  2. Love the addition of chocolate...will definitely try this. Thanks for sharing :)

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  3. Sounds amazing Cam. Great side dish for Summer Grilling sessions.

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  4. anchovies and chocolate is a combo I honestly have never heard of!But it looks delicious! Thanks for sharing!

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