13
GRILLED STUFFED POTATOES
Indirect Medium
3 large baking potatoes
3 tablespoons softened butter
or margarine
2 egg yolks
1/2 cup sour cream
1 tablespoon snipped chives
3/4 teaspoon salt
2 tablespoons 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
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 slices fresh pineapple,
about 1/2 inch thick each
1 teaspoon 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
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.
Paradise Grilled
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