>>>
in "today's kitchen," it's not your grandma's
potato salad
. although that was pretty good. this morning we've got a sweet and savory take on the classic barbecue favorite. here to show us, instructor at the
stratford university
culinary art
school. chef rock, good to see you.
>>
good to see you, also.
>>
potato salad
. this is a good way to stretch the backyard barbecue budget.
>>
it's a great way to stretch the budget and incorporate some different flavors. we're going to switch it up a
little
bit.
>>
how are we switching this up?
>>
we have the potatoes and the sweet totos. great body like you said. it's cheap. it's inexpensive. potatoes are recession proof. a
little
olive oil
, healthy. a
little
salt.
mayor bloomberg
doesn't mind. a
little
pepper.
>>
for those of you who don't know,
mayor bloomberg
, is trying to cut down on salt.
>>
he can fine me, i don't live here, right?
>>
oh, chef rock, throwing down on the mayor!
>>
i love the mayor, sorry. so we're going to put those right on the grill. nice, low heat, maybe about 15 or
15 minutes
until they're fork tender but you don't want to mash them.
>>
still firm but soft.
>>
exactly. we can't have the
mashed potatoes
. if you're an avid griller, you can use some charcoal. but this works well, too. great flavor. all right. so we come on over.
>>
cook them on both sides about
15 minutes
?
>>
about
15 minutes
total. 7 2345e6, 8 minutes. again, so it's not mushy. are you helping me here?
>>
sure, absolutely.
>>
i know you can cook.
>>
i'm either helping you or hurting you.
>>
can you make the sauce right there?
>>
grainy mustard.
>>
garlic, cajun spice. give it a nice
little
kick, some sweetness. a
little
different.
>>
whisk this together?
>>
yes. you're doing great. i should just step out of the way.
>>
no, no.
>>
i'm making
potato salad
with
al roker
life is great.
>>
it's not over yet, chef.
>>
okay.
>>
hold up, right. so we have some here. we're going to add our mix. your mix there.
>>
am i going to pour this in there?
>>
yes, sir.
>>
okay.
>>
a
little
diced
red potatoes
, scallions,
little
parsley, fresh herbs. make it versatile. the kids can do this after the grilling is done, it's healthy. it's fresh. going to mix that up. i didn't know -- sorry, didn't mean to put you to work.
>>
that's okay. i like it.
>>
and that's it.
>>
and it's really colorful, too.
>>
very colorful. a
little
salt to taste, again. and that brings out the flavor. this is something the kids can help with. everything, except for the grilling, it's
low fat
. high in energy. sweet totos are --
>>
ann and natalie will be coming in here shortly.
>>
good, good, good.
sweet potatoes
are like nature's
energy drink
.
>>
hi.
>>
a cup of coffee with this.
>>
hi. great.
>>
oh, gosh.
>>
that looks great.
>>
oh, hey. my own.
>>
the potatoes. i saw you turning. is there good?
>>
yeah, so good.
>>
they're not ready.
>>
these are amazing.
>>
is that good?
>>
it's good.
>>
chef
rock harper
. thank you so much. todayshow.com.
>>
coming up we're going to tell you how to get your romantic groove back after babies.
>>
that's right. we've got -- hoda and
willie geist
here and also director and actor
james brolin
. so all that's coming up in just a few moments after your local news. .. ..
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