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
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.
13
