Apparently there is a romantic holiday around the corner. Have you heard? Have you bought your conversation hearts? I used to eat so many of the sweet tart hearts that my mouth would go raw. Thankfully, I’ve moved past that.
I’ve seen a lot of articles and food sites promoting romantic and special meals that you can make for this holiday. Many of them include steak or a special cut of meat. I do love a good steak (grass-fed, of course) and it is definitely something I reserve for a special occasion. And although I think Valentine’s Day is a bit silly, I love an excuse to make a fancy or special meal. With that said, this recipe would fit the bill to be part of said fancy meal. It tastes fantastic and it looks pretty cool as well.
When we made these napoleons for our Meal of the Month crew last weekend, I kept thinking, “Man, these would go really well with a juicy steak.” And they would. The potato and goat cheese combination is a keeper. These just melt in your mouth. The dressing is no joke either. It adds a tang that wakes you up and makes you want to have another bite. We had plenty of leftover dressing which I used for salad dressing and it was delicious.
I cannot take credit for making these. Or for finding the recipe, for that matter. Brette wanted to make something for the dinner party and he went to his favorite chef and man crush, Bobby Flay. This recipe is in his “Grill It” cookbook. This book has yet to fail us. We’ve (and really I mean Brette) have made many winners from this grilling guide. This one will for sure be enjoyed again.
Red Potato and Goat Cheese Napoleons with Balsamic-Basil Vinaigrette
Adapted from Bobby Flay
Note: We made a few adjustments based on our experience. Most notably, the quantity of goat cheese and the cooking time on the potatoes.
- 4 large red potatoes, scrubbed
- 1/4 cup balsamic vinegar
- 1 clove garlic
- 2 teaspoons dijon mustard
- 1/4 cup fresh basil leaves
- 3/4 cup olive oil, divided
- Salt and freshly ground pepper
- 4 ounces soft goat cheese
- Basil leaves, for garnish (optional)
- 3 tablespoons chopped fresh chives, optional (it does give it a nice fresh look)
Preheat oven to 350.
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are almost done; tender, but still a little firm, about 20 minutes. Drain and let cool until you can handle them. Cut each potato into 1/2 inch thick slices.
While the potatoes do their thing, combine vinegar, garlic, mustard, basil and 1/2 cup of oil in a blender or food processor and blend until smooth. Season with salt and pepper to taste.
Heat grill or grill pan to high. Brush potato slices on both sides with oil and season with salt and pepper, to taste. Grill with the lid on until light golden brown and just cooked through, about 2 minutes per side.
Transfer potatoes to a flat surface. Make stacks with the following layers: potato, 1 teaspoon goat cheese, potato, 1 teaspoon goat cheese, ending with potato.
This next step we did in the oven because we brought them to a different house for serving. We placed the napoleons on a baking sheet and heated them in the oven for about 3 minutes, until the cheese melts. You can also do this on the grill or in a grill pan. Here’s how: Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt. When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more.
Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using.
Again, I think they would go lovely with a steak, but you could incorporate them into almost any meal where you are looking for a potato dish.
Are you making anything special for Valentine’s Day? Are you going out? Or is it just like any other night?