Normally sliced potatoes would take a long time to cook on a plank, but by par-boiling you cut the cooking time down by about 2/3 without sacrificing any flavor. If you like potatoes and Parmesan cheese this dish is a must to make.
Earlier in the week I published a couple posts with meat entrees. Today’s post is all about a great potato side dish that will match up well with either the planked Salmon and cucumber salsa or the planked Pork Loin with Cola Balsamic Reduction. First up Wood Planked White Cheddar Mashed Potatoes. This recipe is taken from Ted Reader’s excellent cookbook on all things plank grilled, Napoleon’s Everyday Gourmet Plank Grilling . The cheeses along with the herbs make this a fantastic dish that would pair nicely with all types of grilled foods.
Here they are all done with lots of gooey cheese both inside and out. Wood-Planked White Cheddar Mashed Potatoes(Adapted from “Everyday Gourmet Plank Grilling” by Ted Reader)Ingredients:
Directions:Place potatoes in a large pot and cover with cold water. Add garlic, onions and salt and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 – 30 minutes or until potatoes are fully cooked and tender. Drain and return pan to heat. Shake pan to remove excess moisture from potatoes, farlice and onions. Remove from heat. Mash potatoes, garlic and onion using a potato masher. Add butter, cream and sour cream to mashed potatoes. Stir to combine. Cool for 20 minutes. Stir in cheese string pieces, white cheddar and parsley. Season with salt and pepper to taste, mix well. Transfer to a large bowl and cool completely. Cover and refrigerate for 24 hours. Mound potatoes onto the plank. Firmly pat and smooth evenly. Preheat grill to medium-high heat. Place plank on grill and close lid. Plank bake for 20 to 25 minutes, until the potatoes are golden brown and crisp on the outside and hot all the way through. (5 minutes before potatoes are done I topped them with slices of Tilamook Colby Cheese). Carefully remove plank from grill and serve potatoes topped with extra butter.
I’ve decided the next step for The BBQ Grail is hot sauces. Certainly hot and spicy foods go right along with BBQ and Grilling. I’m not interested in just being able to sprinkle (or douse) my foods in some fiery, burn both ends, hot sauce. I want to be able to cook with the sauces. And that’s why the gourmet hot sauces from Scotty B interested me. They look like sauces that were created with cooking in mind, not just heating up already cooked food.
I decided to cook some carrots and see if I could glaze them with the sauce. This would be a really good test for the Berries in Heat. You see, I don’t like cooked carrots. Raw carrots and carrot cake are pretty much the only way I like to eat carrots. If Scotty B’s hot sauce could make carrots taste good Then we’d probably have a winner here. The carrots were peeled and quartered. I then par-boiled the carrots in heavily salted water until they just started to get soft. One of my complaints about most cooked carrots is they are normally cooked to the mush stage. So cook the carrots to the point where you get an initial soft bite but there is still a crunch in the middle. When you reach that point submerge in ice water to stop the cooking process. Drain and return to the pan. Over the past year I’ve come to really appreciate “root” vegetables. Growing up the only root vegetable to find its way into our house were carrots and since I’m not a huge fan of cooked carrots in any manner I never found any desire to try other root vegetables. This recipe is my attempt to make parsnips in a little different way than I normally have found them.
I set the Weber kettle up for indirect heat using one chimney of charcoal. After peeling the parsnips I cut them in half and grilled them on the flat side, to get some nice color, directly over the coals. The parsnips were then moved to the indirect side and glazed with a mixture of 3 tablespoons honey and 1 teaspoon of Ponzu Vinegar. Close the lid and roast the parsnips, glazing every couple of minutes until they are done. Serve immediately. The parsnips combined with the tartness of the Ponzu and sweetness of the honey was fantastic. I’ve grown quite fond of winter squash. Butternet and acorn have become somewhat of a staple on our dinner table over the past couple of months. Recently while looking for a veggie to serve with my pork loin and portabello mushroom cream sauce I came across some delicata squash. This is an interesting looking squash and despite have absolutely no idea what it tasted like or how to cook it I bought one.
Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous. –Wikipedia Brussels sprouts may be the most disrespected and hated vegetable there is. And certainly if someone likes brussels sprouts they don’t acquire a taste for them until they reach adult hood. In our house we’ve started eating them on a semi-regular basis and coming up with different ways to cook them is fun. One of the complaints about brussels sprouts is they can sometimes have a bitter aftertaste. It’s probably the bitterness that leaves the bad taste in the brussels sprouts eater mouth (sorry, I had to say it). If you search the internet for ways to remove the bitterness you’ll come up with a multitude of reasons for the bitterness and techniques for removing it. When selecting brussels sprouts try to select the smallest ones from the store. It seems the smaller they are, the less likely they are to be bitter. After getting your sprouts home remove the ends. It’s important when cutting off the ends that you cut off some of the bottom of the actual sprout. Some people believe some of the bitterness comes from the bottom of the sprout. Remove any loose leaves and those leaves that have yellow or brown in them.
Grilled Sweet Potato FriesIngredients:
Directions: Pre-heat your grill to medium-hot. Mix all ingredients together. Make sure sugar is some what dissolved with no clumps of sugar. Grill potatoes on all sides until done. About 15 minutes. Serve immediately. |
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is one of my favorite grilling cookbooks. The recipes are simple to make, yet can provide some very complex flavor profiles and this recipe is no exception.
Sometimes called “sweet potato squash” or “Bohemian squash,” delicata squash is one of the tastier winter squashes, with creamy pulp that tastes a bit like sweet potatoes.
