27
SWEET CORN IN HUSKS
Direct/Medium
Trim excess silk off end of corn with kitchen scissors.
Place corn in a deep container; cover corn with cold water
and soak at least 1 hour. When ready to grill, remove corn
from water; shake to remove excess water.
Place corn on cooking grate and grill over Direct Medium
heat for about 25 minutes, turning 3 times. Use gloves to
remove husks and silk before serving.
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.
SQUASH AND PEPPERS
Direct/Medium
For the marinade:
2⁄3 cup olive oil
1⁄4 cup white wine vinegar
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon minced chives
1⁄2 teaspoon sugar
1⁄2 teaspoon dried basil leaves
1⁄4 teaspoon garlic powder
1⁄4 teaspoon pepper
1 zucchini, cut into 1⁄2" slices
1 yellow summer squash, cut into 1⁄2" slices
4 small pattypan squash, halved
1 green bell pepper, cut into 1⁄2" strips
1 red bell pepper, cut into 1⁄2" strips
1 yellow bell pepper, cut into 1⁄2" strips
To make the marinade: In a shallow, glass baking dish
whisk the marinade ingredients together.
Place the vegetables in the marinade and turn to coat
evenly. Let stand 15 minutes. Drain vegetables and
reserve the marinade. Arrange the vegetables on
skewers or place in a foil pan.
Grill over Direct Medium heat until the vegetables are
crisp tender, 6 to 8 minutes, turning and basting with the
reserved marinade once halfway through grilling time.
Makes 6 servings.
97668_US_1005.indd 2797668_US_1005.indd 27 10/11/05 1:14:46 PM10/11/05 1:14:46 PM
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