Grilled Potato Planks

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Preparation time: 15 minutes

Marinating time: 30 minutes to 1 hour

Grilling time: 15 minutes

Yield: 4 servings

4 medium potatoes	1 teaspoon dried marjoram, oregano,
(about 11⁄2 pounds total), scrubbed		or dill
6 tablespoons extra-virgin olive oil	1⁄2	teaspoon Tabasco sauce, or to taste
11⁄2 tablespoons white wine vinegar	1⁄2	teaspoon kosher salt, or table salt to
2 cloves garlic, peeled and finely minced		taste
	Pepper to taste

1.Cut the potatoes lengthwise into 1⁄3-inch-thick slices. Place the slices in a medium saucepan with enough lightly salted water to cover. Cover the pan and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large, shallow baking dish.

2.Make the marinade by combining the remaining ingredients; pour the marinade over the warm potato slices, turning to coat. Cover and let stand for 30 minutes to 1 hour.

3.Before grilling, brush both sides of the potatoes with the marinade, being sure to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on the second side, 6 to 8 minutes more. If desired, season before serving with additional salt and pepper and Tabasco sauce.

Grilled Tomatoes with Cumin Butter

Preparation time: 10 minutes

Grilling time: 5-6 minutes

Yield: 4 servings

21⁄2 tablespoons butter

1 teaspoon ground cumin

Salt and pepper to taste

2 large, firm ripe tomatoes, sliced about 3⁄4-inch thick

1.Melt the butter in a small saucepan; remove from heat and stir in the cumin and salt and pepper.

2.Brush the tomato slices on one side with half of the cumin butter. Place them, brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly browned on one side.

3.Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill for 2 to 3 minutes more or until very lightly browned, but not falling apart.