Weber 54381 manual Grilled Stuffed Potatoes, Paradise Grilled

GRILLED STUFFED POTATOES

Indirect Medium

3large baking potatoes

3tablespoons softened butter or margarine

2 egg yolks 1/2 cup sour cream

1tablespoon snipped chives 3/4 teaspoon salt

2tablespoons grated sharp cheddar cheese

1/4 cup broccoli flowerets

Wash and dry potatoes. Prick potatoes with fork. Grill over indirect medium heat until done, about 1 hour. Halve potatoes lengthwise. Carefully scoop out pulp, reserving 6 shells. Mash potatoes with butter while still hot. Blend egg yolks and sour cream; mix with potatoes, chives and salt. Mound mixture into reserved shells.

Grill stuffed shells over indirect medium heat until potatoes are heated through, about 10 minutes. Top each potato with cheese and continue to grill until cheese has melted. Garnish top with cooked broccoli flowerets before serving.

Makes 6 servings.

PARADISE GRILLED

Indirect Medium

from Weber’s Big Book of Grilling™

For the glaze:

3/4 cup fresh orange juice

1tablespoon honey

1tablespoon fresh lime juice

2 teaspoons cornstarch

4slices fresh pineapple, about 1/2 inch thick each

1teaspoon cracked dried green peppercorns or

cracked black peppercorns

4 scoops vanilla ice cream

To make the glaze: In a small saucepan

combine the glaze ingredients and whisk until Paradise Grilled smooth. Bring to a boil over medium-high

heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.

Season both sides of the pineapple slices with the peppercorns. Grill over indirect medium heat until well marked, 6 to 8 minutes, turning once. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.

Makes 4 servings.

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