Weber’s Asparagus and Potato Napoleans

I had the chance to make this dish with Grill Specialist, Chef Michael P. Clive on a recent trip to the Weber Grill Academy. It’s a great dish with fresh vibrant flavours and colours. And a real eye-opener for guests who are used to only getting protein off the grill. A great recipe to try out as we head towards spring!

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Serves: 6
Prep Time: 20 minutes
Grilling Time: 6 to 8 minutes


3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh tarragon leaves
1 teaspoon Dijon mustard
Kosher salt
Ground black pepper
Extra-virgin olive oil

1 pound asparagus
4 large russet potatoes, peeled
3 ounces goat cheese, crumbled
1 tablespoon nonpareil capers, rinsed


1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. In a medium bowl whisk the lemon juice, tarragon, mustard, ¼ teaspoon salt, and ⅛ teaspoon pepper. While whisking, gradually add ½ cup oil to make a smooth emulsion.

3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.

4. Bring a medium saucepan of salted water to a boil over high heat. Trim the bottom off one end of each potato so it can stand vertically on the cutting board without rolling. Cut the potatoes lengthwise into ¼-inch slices. Reserve the twelve largest slices, and discard the remainder or save for another use. Add the potato slices to the water and reduce the heat to medium. Simmer just until almost tender, about 3 minutes (do not overcook). Drain carefully, rinse the potato slices under cold water, and pat dry with paper towels. Drizzle 2 tablespoons of oil on a sheet pan. Add the potatoes and asparagus to the pan and turn to coat them with the oil; season with salt.

5. Brush the cooking grates clean. Grill the potatoes and asparagus over direct medium heat, with the lid closed as much as possible, until the asparagus is browned in spots but not charred and the potatoes are golden brown and tender, 6 to 8 minutes, turning once after about 4 minutes. Remove the vegetables from the grill as they are done.
Cut the asparagus into bite-sized pieces.

6. Place one potato slice on each of six dinner plates and build the Napoleons evenly with half of the asparagus, another potato slice, the remaining asparagus, cheese, and capers. Whisk the vinaigrette again and drizzle about 1½ tablespoons on and around each Napoleon. Serve warm.

©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission

Stubb’s Sweet Heat BBQ Sauce Meatball Heroes

Grilling for football fans in the Eastern Market is no easy feat. Every year for the Thanksgiving football game thousands of seasoned tailgater veterans bring their massive grills in trucks, pickups, and hitched trailers. There are also slow cookers, deep fryers, smokers and more. This is a hungry crowd with high expectations. You’ve got to stay pretty inventive to keep everyone satisfied. Hotdogs just aren’t going to cut it.

I generally head out at the crack of dawn and light the grill by 8am. There is no concept of “too early” in the Eastern Market on Thanksgiving. That gives me a solid half day to cook up 3 or 4 great dishes in time to still get everyone to the game for kick-off. I always finish up with massive turkey legs for them to walk to the stadium with. I get so many great compliments as other people gape in awe of the massive drumsticks.


The rest of the offerings I try and mix up every year. This time around I wanted to cook something that people wouldn’t assume you could grill at a tailgate party. A few comments of  “Wow. I didn’t think you could make that on a grill.” can generally make my day. This year I decided to cook up meatball heroes for the gang. To really put my version over the top I added some Stubb’s Sweet Heat BBQ Sauce. There sauces are Texas bold and just a bit was the perfect subtle addition to really push the sandwiches into “ridiculously good” territory. Many happy mouths kept asking how the sauce was so darn good. It doesn’t take a lot of hard work to change the good to the sublime. I’ve adapted the recipe below for you to try them at home. Give it a shot and see how your crowd likes them!


Stubb’s BBQ Sauce Meatball Heroes

Serves: 6

4 cloves garlic, minced
12 ounces ground beef
12 ounces ground veal or lamb
2 large eggs, lightly beaten
1/4 cup dry bread crumbs
1 tablespoon dried parsley
Salt & pepper, to taste

Tomato Sauce
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 x 28 ounce cans crushed tomatoes
1 tablespoon dried parsley
Salt & pepper, to taste
1/2 bottle Stubb’s Sweet Heat BBQ Sauce

6 crusty hero rolls
Non-stick cooking spray

In a medium bowl combine all ingredients. Mix well and season with salt & pepper.
Heat your grill over medium-low heat. Roll the mixture into 1 1/2 inch balls and grill until cooked through using one side of the grill only, turning regularly. Keep the heat low to ensure the meatballs cook through without burning. Remember, a meatball is just a hamburger rolled up. Nothing to be intimidated by, just give them time to cook.

Stubb’s Sweet Heat Tomato Sauce:
Spray a large foil pan with cooking spray and place over the empty side of the grill. Add the onions and the garlic and cook until soft, about 3 minutes.
Add the pureed tomatoes, parsley, Stubb’s BBQ Sauce, salt & pepper and allow it to heat up until steaming hot. Don’t try and rush the sauce or you will burn it on the bottom. Stir regularly.
Reduce the heat and add in the grilled meatballs.

To Plate:
Slice the rolls open from the top. Using tongs stuff with meatballs and then ladle some of that awesome sauce right on top.
Serve and enjoy!

Turkish Chicken Kabobs with Red Pepper Sauce


A flavourful recipe that you don’t have to babysit too long outside on the grill. Perfect for fall! I changed the original recipe that included walnuts so this version is nut free but just as delicious. The chicken has some nice subtle Turkish flavouring from the cumin, paired with the bright, roasted pepper sauce it makes for a marvelous combination.

Make sure you don’t set your grill higher than medium. This will make sure your chicken is cooked through before the kabob sticks burn.


Turkish Chicken Kabobs with Red Pepper Sauce

Adapted from

Serves: 6


1 teaspoon dry mustard
2 teaspoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
6 boneless, skinless chicken breasts

2 roasted red bell peppers (from a jar), drained
1/2 cup extra-virgin olive oil
1/2 cup plain bread crumbs
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper


  1. In a large bowl mix the mustard, granulated garlic, salt, cumin, and pepper. Add the oil and stir to combine.
  2. Cut each chicken breast in half lengthwise and then cut each half crosswise into 1- to 1-1/2-inch pieces. Place the chicken pieces in the bowl and turn to coat them evenly.
  3. Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
  4. In the bowl of a food processor or blender, combine the sauce ingredients and process to create a pesto-like consistency.
  5. Prepare the grill for direct cooking over Medium heat (350° to 450°F).
  6. Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.
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