A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 pound new potatoes, washed 2½ tablespoons olive oil 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh

Madison County Championship Rodeo

Yield: 4 servings. 1 pound new potatoes, washed 2½ tablespoons olive oil 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound new potatoes, washed 2½ tablespoons olive oil 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh

Yield: 4 servings.

1 pound new potatoes, washed
2½ tablespoons olive oil
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
2 (4-ounce) beef filets, cut into 1- to 2-inch chunks
Salt and freshly ground black pepper
1 red onion, cut into 1½-inch pieces
1 red bell pepper, cut into 1½-inch pieces
1 orange bell pepper, cut into 1½-inch pieces
2 lemons, halved or quartered (for garnish)

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3 to 5 minutes; drain well. In a small bowl, whisk together olive oil, Worcestershire sauce, soy sauce, rosemary, thyme, and garlic. Set aside.

If using wooden skewers, soak them in water for a few minutes. Season steak cubes on all sides with salt and pepper. Thread potatoes, steak, onion, and bell peppers onto skewers and brush with marinade.

Preheat grill to medium-high heat. Place kebabs onto grill and cook, turning occasionally, until the steak is cooked through to desired doneness, about 5 minutes for rare, 7 to 8 minutes for medium rare, or 8 to 10 minutes for medium. Garnish with lemons. Serve immediately.

This story was published on Oct 27, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.