It's All Greek to Me, Part 2

A bit more about Greek wines...

We drank our other Greek wine last night, the Boutari Santorini Assyrtiko, 2006, 7.50 Euro, or around $14 domestic. It was really likeable, nice and crisp but with a fair amount of sweetness, which worked with our blackened red snapper really well. Sean liked the first one from yesterday's blog a bit better, but enjoyed both equally. The other wine was maybe a bit more like Sauvignon Blanc, but this one was plenty full-bodied and citrus. Sean pointed out that wine is supposed to be best where it is grown, not where you take it after buying it. We've had that experience before and didn't bring home any Italian wines because of it. But these 2 wines were really far and above the white wine we had while actually eating IN Greece.

No recipe needed for the snapper. Just coat it in cajun or blackening spices and sear on top of the stove in a bit of oil, then let it spend about 5 more minutes in the oven at 450 degrees.

But the warm potato salad we had with it could use a bit of recipe. I got this one from... my Dad! Dad publishes the recipes the Callaways use the most, and thankfully I remembered it while running through the grocery store yesterday. We had it warm last night, but I'll be having it cold for lunch. I also think green beans would work instead of asparagus. And, you might notice the dressing is almost identical to our daily salad dressing, just adding garlic.

New Potato and Asparagus Salad

16 small baby potatoes (red, purple or yellow), cut in bite sized pieces

1 lb. fresh asparagus, cut in bite size pieces

1 T Dijon mustard

2 T lemon juice

2 T olive oil

1 clove garlic, smashed into a paste

1/2 t salt

fresh ground pepper

herb of any kind

Boil or steam the potatoes in salted water until tender, about 10-15 minutes. While they are boiling, chop the asparagus and get it ready to cook, and make the dressing: Combine mustard and lemon until smooth, add oil, garlic and salt and whisk till smooth. Place dressing in a medium bowl and add the potatoes when they finish. Toss to combine. Cook the asparagus in salted boiling water for 1-2 minutes, until tender, then refresh under cold water. Add to the potatoes. Chop any herb, really, any herb works great, and add to the salad. Add salt and pepper to taste. Serve warm or cold.