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 to celebrate dad with some grilling and chilling! Our local farm stands and farmers markets are proudly displaying the earth’s finest–boasting with vibrant colors, tastes and varieties. Support your local growers and add health and well-being to your Father’s Day BBQ this year. Leave those cans on the shelf for now. Any fresh produce you find will make for a great side “kick” to any grilled meal you make. 
    First, I stopped at the German butcher for delicious hot dogs and then the farm stand. My first thought–warm German potato salad. This salad goes well with anything you grill… The bacon gives it a boost of flavor especially when combined with a vinegar and sugar dressing. It creates the perfect salty, slightly sweet, tangy flavor. 
    Oh! For the other side “kicks,” I decided on a colorful and delicious baby cucumber and heirloom tomato salad with oil and vinegar. And of course, corn on the cob–in season now. Steam the corn in a ½ pot of boiling water, add a cup of milk and ½ stick of butter. (Delicious, when sprinkled with salt and pepper.) 
    Another goody I scooped up–string beans. They looked fresh; I steamed and mixed them with my homemade tomato sauce, then sprinkled grated cheese. Yummy! Kick things up this father’s day with fresh cold and warm sides. Happy Grillin’ and Happy Father’s Day!  xoxo Denise

German Potato Salad

    6-8    Yukon Gold or Red skinned potatoes (peeled and chopped into 1” pieces)
    6         Thick-cut Bacon slices
    3        Shallots-chopped
    1T      White wine vinegar
    2T      Water
    1tsp     Salt
    1tsp  Sugar      
         Fresh ground black pepper     
         Parsley & Chives-chopped             
    Place potatoes into a pot covered with 2” water. Boil for 10 minutes-until tender. Drain and cool.
    In a skillet, panfry bacon until crisp. Remove from pan and place on paper towels.  When cool, chop or crumble.
    Place shallots into bacon greased pan; sauté until soft and golden. Add vinegar, water, salt, sugar and black pepper (to taste); stir mixture until it comes to a simmer. 
    Combine mixture with potatoes; add chopped parsley and chives (to taste). Toss and top with bacon. Serve warm.