Weber Summit - Page 29

SWEET CORN IN HUSKS
Direct/Medium
Trim excess silk off end of the corn with kitchen
scissors.
Place the corn in a deep container; cover the corn
with cold water and soak at least 1 hour. When
ready to cook, remove the corn from water; shake
to remove excess water.
Cook the corn 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 extra large washed potatoes
3 tablespoons softened butter or margarine
2 egg yolks
½ cup sour cream
1 tablespoon snipped chives
3
/4
teaspoon salt
2 tablespoons grated sharp cheddar cheese
¼ cup broccoli flowerets
Wash and dry the potatoes. Prick the potatoes with
fork. Cook over Indirect Medium heat until done,
about 1¼ hour.
Allow potatoes to partially cool. Halve the 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.
Heat stuffed shells over Indirect Medium heat until
potatoes are hot, about 10 minutes. Top each potato
with cheese and continue to cook until cheese has
melted. Garnish top with cooked broccoli flowerets
before serving. Serves 6.
ZUCCHINI AND CAPSICUM
Direct/Medium
For the marinade:
2
/3 cup olive oil
¼ cup white wine vinegar
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon minced chives
½ teaspoon sugar
½ teaspoon dried basil leaves
¼ teaspoon garlic powder
¼ teaspoon pepper
1 zucchini, cut into 15mm slices
1 yellow zucchini, cut into 15mm slices
4 small patty pan squash, halved
1 green capsicum, cut into 15mm strips
1 red capsicum, cut into 15mm strips
1 yellow capsicum, cut into 15mm 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.
Cook over Direct Medium heat until the vegetables
are crisp and tender, 3 to 4 minutes each side, bast-
ing once with the reserved marinade.
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