Ben's Day Wednesday

Grill and Chill

Posted on by Liz

Now that May is upon us, we decided it is time to start using the grill more often. We made this salad (that I am calling “Grill and Chill Salad” because it sounds hip) for the first time a few weeks ago, and Ben gobbled it up like it was his last supper, so he thought we should serve it tonight with grilled chicken. I added roasted potato wedges with avocado dip to the menu for ballast. I wasn’t even going to tell Ben about this addition until the afternoon. I knew the anticipation would be almost too much for him (and by extension, me) to handle. But these days, anticipation is about the most valuable commodity I can offer him, so I made the potato with dip disclosure early in the day.

I should have known he was going to give me a run for my money tonight when he careened into the kitchen to report for duty with his chef’s hat cock-eyed, pulled down over one eyebrow, proclaiming, “Sideways chef! Let’s go!”
I still find Chef Ben’s knife escapades harrowing!

Roasted Potato Wedges with Avocado Dip

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

3 tablespoons olive oil

3/4 teaspoon salt

4 medium potatoes, each cut into 8 wedges

For Avocado Dip:

1/3 cup mayonnaise

1/3 cup sour cream

1 avocado (peel and seed removed)

1 scallion, roughly chopped

Zest and 1 tablespoon juice of one lime

2 tablespoons cilantro

1 jalepeno (if you are feeling feisty), seeded and chopped roughly

Salt and pepper to taste

  1. Preheat oven to 450 degrees with sheet pan inside.
  2. Combine cumin, oregano, olive oil, and salt in large bowl. Add potatoes and stir to coat.
  3. Roast potatoes on hot sheet pan in single layer, cut side down, turning once, until golden, about 40 minutes.
  4. While potatoes roast, make dip by combining all dip ingredients in blender, and blend until smooth.
Chef Ben whips up the delicious avocado dip.
Chef Ben is improving with peeling vegetables. He actually did a great job cutting the cucumber too, but I was too frazzled to photograph it.
Chef Ben transfers grilled peppers to the salad bowl.
There were lots of moving parts to this meal, especially with the “Sideways Chef” on the case, but the end result was really good. Bonus – we grilled a ton of chicken (not pictured) that can be reincarnated in tomorrow’s supper.
Grill and chill is served!

4 thoughts on “Grill and Chill”

    1. Nice to hear from you! I hope you are making it through these strange times, and eating as well as Chef Ben!

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