ONLINE EXCLUSIVE POTATO SALAD WITH GRILLED SHRIMP AND HARISSA VINAIGRETTE U.S. Potato Board, www.uspotatoes.com Yield: 24 servings 6 lbs. new potatoes 4 yellow onions, cut in half 4 c. roasted red peppers, cut into large dice 4 c. red onion, finely chopped Harissa Vinaigrette (recipe follows) 4 lbs. large shrimp, shelled and deveined 1 c. chopped mint 2 c. green and black olives, for garnish Method (1) Simmer potatoes with yellow onion until tender. Drain; discard onion. When cool enough to handle, halve potatoes. (2) Toss potatoes, peppers and red onion with 3/4 c. Harissa Vinaigrette; marinate a few hours.(3) Brush shrimp with small amount of Harissa Vinaigrette, and grill to desired doneness. (4) Just before serving, mix in 3/4 c. mint. Mound salad in bowl or on serving plates. Top with shrimp. Sprinkle with remaining mint, and drizzle with Harissa Vinaigrette. Garnish with olives. (Pictured with breadsticks.) Harissa Vinaigrette 1/3 c. lemon juice, freshly squeezed 1/4 c. harissa paste 1/2 t. salt 3/4 c. olive oil Method (1) Whisk together lemon juice, harissa paste and salt. (2) Slowly whisk in olive oil. Set aside. Wine pairing: Monte Volpe Tocai Fruiliano 2007 (California) is a “CalItal” with honey, grapefruit and allspice flavors that will smooth out the smoky, spicy harissa, salty olives and raw red onions. BLACKENED CATFISH WITH CLEANED UP DIRTY RICE TownLine BBQ, Sagaponack, N.Y., www.townlinebbq.com Yield: 1 serving 1 6-oz. catfish fillet Townline Seasoning Blend (recipe follows) 1 t. canola oil 1 t. butter 1 c. Cleaned Up Dirty Rice (recipe follows) 2 lemon wedges, for garnish Fresh parsley leaves, for garnish Method (1) Lightly coat catfish fillet with canola oil; dredge in Townline Seasoning Blend. (2) Add butter to searing-hot skillet. Cook fish 3 minutes per side; finish in 350°F oven for 3 more minutes. Remove fish; pat any excess oil. Serve over Cleaned Up Dirty Rice with lemon wedges and fresh parsley. Townline Seasoning Blend 2 T. paprika 4 T. dried thyme 2 T. onion powder 2 T. garlic powder 1 T. cayenne pepper 1 T. dried cumin 1 T. dried oregano 1 T. sugar 30 | Chef 2 T. ea. kosher salt and black pepper Method (1) Mix ingredients in bowl. (2) Store leftover mix in airtight container. Cleaned Up Dirty Rice 2 c. olive oil 5 garlic cloves, chopped 3 qts. rice 2 T. cayenne pepper 2 T. Old Bay seasoning 3 c. onion, diced 3 c. red pepper, diced 3 c. portobello mushroom, diced 5-6 qts. water Method (1) Heat oil in medium-size pot. Add garlic; brown slightly. Add rice, and sauté for 5 minutes. Add remaining vegetables and seasoning. (2) When rice has absorbed oil, add water, stir and cover. Cook for 15-20 minutes until rice is tender with a slight bite in center. Wine pairing: The Four Graces Pinot Blanc 2008 (Oregon) is a rich, hefty white wine with a bit of sweetness that stands up to the spices, yet pairs beautifully with the catfish. www.chefmagazine.com