SIde Kicks…for the GRILL

Denise Gianatasio is a Northport Village resident, freelance writer and licensed agent at Signature Premier Properties in Northport. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

Tis’ the season of easy living, grilling, and chilling! Our local farm stands and farmers markets are proudly displaying the earth’s finest.  Summer days are sunny and simple and so should your meals be too. Any fresh vegetable or combination will make for great side~kicks to any grilled meal. Take time to check out your local farm stands and farmer’s markets as they are now displaying the earth’s bounty~ boasting with vibrant colors, tastes and varieties. A wonderful way to support your local growers and add health and well-being to your summer. Leave those cans on the shelf for now. I stopped at the German butcher first for those delicious hot dogs and then to the farm stand for the rest ~  warm German potato salad was my first thought. This salad goes well with anything you grill up. Bacon gives this salad its boost of flavor. The combination of vinegar and sugar dressing gives the salad a perfect salty, slightly sweet tangy flavor. Oh and for the other kicks ~ I decided on a delicious baby cucumber and colorful heirloom tomato salad with oil and vinegar. Of course some corn on the cob~in season now.  Steam the corn in ½ pot of boiling water to which you added a cup of milk and ½ stick of butter. Delicious method, sprinkle with salt and pepper. Wow!  The string beans looked so fresh … I steamed them and mixed with my homemade tomato sauce and sprinkled with some grated cheese. Yummy!  Kick things up with cold or warm sides! Happy Grillin’!  xoxo Denise

German Potato Salad

    6-8 Yukon Gold or Red skinned potatoes (peeled and chopped into 1” pieces, placed into a pot covered with 2” water, boil; for 10 minutes until tender, drain, and cool.  
    In a skillet pan fry 6 thick slices of bacon until crisp, remove from pan and place on paper towels. When cool chop or crumble.  
    Peel and chop 3 shallots and place back into skillet with bacon drippings and sauté until soft and golden. 
    Add 1 Tablespoon of white wine vinegar and 2 Tablespoons of water, 1 t salt, 1 t of sugar, fresh ground black pepper and stir mixture until it comes to a low boil. 
    Toss with potatoes and chopped parsley and chives.) Toss and top with bacon. Serve warm.