The trick is to smoke the meat and not make the meat smoke

GRILLED ENSALADILLA

  Date: April 14, 2012
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I made this traditional Spanish potaoto salad from Paella, Paella to go with the PAELLA DE POLLO, NARANJA Y ALMENDRAS. They shared some similar ingredients and I thought they would be a good pairing. The salad was also intended to be made ahead and refrigerated for up to 48 hours. This was perfect because on the day I'd be making the paella, I just had to remove it from the refrigerator 1 hour before I intended to eat. I also made one big change to the recipe: I grilled some of the veggies, which added about an hour's worth of time to an already long prep. But Steven Raichlen likes to say if something is good cooked it's normal way, it is alway better when you grill it. I believe that mantra too. Where I was making it a day ahead it didn't matter if it took a bit longer. I will let the pictures tell the prep story and I will just add here that everyone loved this salad and it's diverse flavors
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Recipe Source:
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Artisan Bread in 5 Minutes a Day
Paella, Paella:
Ensaladilla - Page 20.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs