Alright. Yesterday was Father’s Day but I am continuing the celebration through today. Well, it continues until I am finished with this post. Then it’s officially over.
Until next year, of course.
Here’s my babies’ daddy and the babes.
Thank you MJ for being a supportive and loving dad.
On to the recipe.
We cooked a meal just for MJ over the weekend: brats with the fixings, grilled asparagus, rhubarb crisp and this gem, Grilled Sweet Potatoes. While visiting my mom last week, she and PC cooked it up for the family to eat and we were all instant fans. It comes from the fab chef Bobby Flay and incorporates his 16 Spice Rub for Poultry. But contrary to the name, the rub has all sorts of uses.
It’s absolutely delish and a superb addition to one’s grilling repertoire this summer.
Recipe by Bobby Flay
Ingredients
- 3-4 sweet potatoes, cooked through, cut into wedges - I removed the skin.
- Canola oil
- 1 Tbsp Bobby Flay Poultry Rub (recipe below)
- Kosher salt & black pepper
- 1/4 cup maple syrup
- 2-3 Tbsp Dijon mustard
Instructions
- Bobby Flay suggests brushing all the wedges with oil and then seasoning with the spices. I put all the wedges in a bowl, added a few tablespoons of Canola oil and, because the potatoes are soft, gently turned the wedges to coat them. Then I added the salt, pepper and the poultry rub and again gently turned them to get them all nice and spice-covered.
- Then place them on the grill, turn them once, until nicely marked.
- Whisk together the syrup and mustard. Brush the potatoes with the glaze and turn a few times to caramelize. Because the glaze can quickly burn, start on the wedges on the outer, cooler edge and work towards the hotter, middle section. In doing this, none of the wedges will overcook while the rest are being glazed.
Mmmmmmmmmm!
This is the recipe for Bobby Flay’s spice rub. 16 spices!! I’m excited to try it on other stuff.
16 Spice Rub For Poultry
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Whisk together all spices in a bowl.
**Now, this recipe makes like three cups so I made a 1/3 of a recipe and it is still a sizable amount. I also cheated a bit. I don’t have ancho or pasilla chile powder or chile de arbol so I used regular chile powder for all those parts. I’m sure it’s a crime to cheat this way but I only have so much spice hunting energy.
Enjoy!
-amy c
