Category: Side dishes

Grill-Roasted Sweet Potato Fries with Maple Soy Glaze

Grill-Roasted Sweet Potato Fries with Maple Soy Glaze

These sweet potato fries are delightfully crisp on the outside and tender on the inside. The maple soy glaze adds a sweet and savory finish.


For the Sweet Potato Fries:

  • 2 sweet potatoes, scrubbed and cut into 8 wedges each
  • Extra virgin olive oil
  • Fine sea salt

For the Maple Soy Glaze:

  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1/2 cup maple syrup


Prepare the grill for indirect cooking at 350° to 400°F.

Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone.

Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary.

While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup.

Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken.

Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.

Grilled Sweet Potatoes

Grilled Sweet Potatoes

Grilled Sweet Potatoes
Slice your 6-8 Sweet potatoes about a half inch thick long wise. Take two table spoons of Chili Powder and 5 table spoons of Old World Extra Virgin Olive Oil and blend in medium bowl. Add enough Sea Salt to make you happy, because this should make you happy.
Keep on counter top and turn every five minutes to mix and baste.
Grill to perfection.



This wonderful blend found it’s way onto my plate in a recent trip to Long Island.  It is a simple blend of vegetables and spices that is packed in EVO and I am sort of guessing and surfing to get the ingredients so bare with me if you feel like I am unsure.  I am.

Finely chop Peppers, artichokes, carrots, cucumbers, celery, green olives, mushrooms, fennels, turnips, peas and black olives.  Use your own judgement as to the ratios.  Pour Old World Olive Co. EVO into a sauce pan using the amount needed to mostly blanket the vegetable blend.

Now add some white wine vinegar, but be careful not to add too much.  It won’t take a lot to do the job here as we are not pickling, just adding zest.  Add some sea salt and cracked pepper and apply heat.  We don’t want to boil, just get as hot as you would if you were canning it and that is what you can do.

Pour the mixture into canning jars and seal tightly enough for a good seal but not necessarily a safe seal.  You see, the heat is everything and you will have to play with it a couple of times, because, like I said, I’m guessing.  If you get it too hot, well, you will have soft veggies and that sucks.  I’m saying at least a week to set.  Dunno.

I apologize for the vague depiction here, but you can probably go to a nice Italian market and find the brand from Berni, but what fun is that?

BBQ Bob ,



Hush Puppies

Hush Puppies

hush puppies


Hush Puppies
2 eggs, beaten
1/2 cup brown sugar
1 average finely chopped Vidalia onion
1 cup self-rising flour
1 cup self-rising cornmeal
Here’s what you do:
Mix together eggs, sugar, and onion and blend in flour and cornmeal.
Fire up your deep fryer to 370 degrees F. Put the basket in your fryer. Drop the batter in by rounded teaspoonfuls and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on rack or paper towels. Serve with fish, bbq, burgers, dogs, brats or well, you get it

Grilled Potato Salad

Grilled Potato Salad

grilled potato salad

6 Large Michigan Potatoes
1/2 lb. good bacon
3 hard boiled eggs
1/4 C chopped sweet onion
1/4 C chopped fresh parsley
1/2 C Old World Olive EVOO (any flavor you like or plain)
1/2 C Old World Olive Vinegar/Balsamic (again, play with the flavors)
Sea Salt
Crushed Black Pepper
2 Cloves chopped Garlic
2 T Maple Syrup
2 T Nice mustard

Smoke the bacon for an hour, then add the potatoes to the smoker for another hour. Pull the bacon and potatoes to cool.
Mix up the vinaigrette (French spelling for German Style): Combine oil, vinegar, mustard, salt, pepper, syrup, and garlic. Stir or shake and let set for at least an hour.

In a large bowl:

After potatoes and bacon are cool, cube potatoes and dice the bacon. Add to bowl with parsley and onion. Now re-shake the vinaigrette and combine all ingredients in bowl. Ready to serve a nice grilled salad.

Chopped Salad from Harrah's in Atlantic City.

Chopped Salad from Harrah’s in Atlantic City.

Chopped Salad

Here is what you do. Chop up a nice bunch of Romain lettuce, some good tomatoes, cucumbers, then add some kalamata olives, croutons, dried roasted red peppers, chick peas, and some capers. Toss together with a white balsamic dressing and finish with goat cheese.

Suanla Tudou Si - Sour & Spicy Shredded Potato

Suanla Tudou Si – Sour & Spicy Shredded Potato

Suanla Tudou Si












Suanla Tudou Si – (Suan La Tu Dou Si) delicious Northern Chinese Food

Suan la tu dou si (Suānlà Tǔdòu Sī – 酸辣土豆丝) which means

Sour & Spicy Shredded Potato) is a great, simple, Northern Chinese dish.

You could also include green pepper, spring onion, carrot or a tiny bit of pork mince.

Ingredients: Potato, Dried red chili, Oil, Soy, Vinegar, Salt

1) Wash the potatoes. Cut them like short strings of potato. The best way to do this is to first of all cut the potato into thin slices, then cut them length-ways. The thinner and more uniform you can get them, the easier things will be later.

2) Heat the oil in a wok and add the potato, stir fry until half done. Then add all the other ingredients and finish to your satisfaction.


Haystack Onions

Haystack Onions


2 large sweet onions

2 cups of Jiffy Mix

2/3 cup of good Cajun blend of spice (hotter)

2 cups of buttermilk

Peal and slice onions very thin.  Soak in Buttermilk for at least 20 minutes.  Combine flour and seasoning in mixing bowl.  Drag the onions through the flour mix and drop in 375 degree oil.

Sprinkle with salt.

Hot Potato Salad

Hot Potato Salad

We couldn’t take a picture of the potato salad in time for this post, so we put in the next best thing!

5-8 large potatoes

2 cups of buttermilk ranch dressing

1 cup sharp shredded cheese

1 cup shredded pepper jack

Pound of bacon fried, drained, and chopped

1 bunch of garden onions chopped

2 stalks of celery finely chopped

Boil potatoes lightly until firmly tender.  Cool in refrigerator until ready for use.  Fry the potatoes lightly in bacon fat.  Stir in remainder of ingredients and serve.

Margarita Corn ala Chasmania

Margarita Corn ala Chasmania



Trim Corn tassles and excess leafy husk. Do not Shuck.
Soak for 2 hours in lightly salted cold water for two hours
Grill over low to medium heat for 45 min
Melt butter, 1 stick per dozen ears
Whisk in the juice of 1 lime and 1/2 oz of Tequila
Shuck and silk corn with welding gloves. 
Cut ears into thirds and place on large platter or serving bowl
Drizzle margarita butter over mini ears of corn.
Sprinkle with sea salt and serve.