Subject: Twice-Grilled Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 27 2003 - 03:10:18 EDT
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FOOD FUNNY
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Here's a funny true one from my Ontarionian friend Lindy Aubin:
To avoid that emotional reaction that children seem to experience when
they learn where meat comes from, we had always told our children
exactly where the meat they were eating originated. Therefore I was
very surprised when after watching a show on PBS that outlined the
production of ground been from farm to table, my eight-year-old son
Danny ran up to his bedroom crying, "I'm never going to eat hamburgers
again!"
I went upstairs and gently said, "But Danny, you've always known that
hamburger comes from cows." And he wailed back, "But I thought you
got it the same way you get milk!"
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TODAY'S RECIPE
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One of the reasons I like this cookbook so much is that it takes many
familiar recipes and makes them "doable" on the outdoor grill, perfect
for entertaining a crowd or feeding the family on summer camping
trips.
Twice-Grilled Potatoes
All recipes this week are adapted from "Weber's Big Book of Grilling"
by Jamie Purviance and Sandra S. McRae, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0811831973/worldwiderecipes
2-3 large baking potatoes, halved lengthwise
Vegetable oil
1 cup (250 ml) grated Gruyere, Swiss, or cheddar cheese
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) milk or heavy cream
1/4 cup (60 ml) chopped cooked ham or bacon
2 tsp (10 ml) Dijon mustard
Salt and freshly ground pepper to taste
Spray or brush the potato halves with vegetable oil and grill over
indirect heat (or bake in a 350F, 180C oven) turning several times
until tender when pierced with a fork, about 30 to 40 minutes. Remove
from the heat and allow to cool enough to handle. Using a small
knife, spoon, or melon baller, scoop out the flesh of the potatoes
leaving a shell about 1/4 inch (5 mm) thick. Mash the potato pulp and
stir in half the cheese, the sour cream, milk, ham, mustard, salt, and
pepper. Divide the stuffing among the potato shells and top with the
remaining cheese. (These may be prepared several days in advance and
refrigerated or frozen at this point.) Grill directly over hot coals
until the potatoes are heated through and the cheese has melted.
Serves 4 to 6.
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