Doug and I have been enjoying this new (at least new for us) way to cook potatoes! As some of you know, Doug is my go-to grilling guy and we always enjoy trying out new recipes for the grill. Plan on one medium-sized potato per person. Slice, drizzle with oil, sprinkle with seasonings and throw on the grill. Easy-peasy!
If you are looking for more grilled veggie inspiration, here is a picture of our "go-to" side dish (a basket of fresh veggies with olive oil, salt and pepper):
(Adapted from Dara)
Yield: 4 Servings
4 Russet Potatoes, cleaned (do not peel)
3 Tbsp. Olive Oil
1/2 Tbsp. Paprika
1 tsp. Salt (more or less, to taste)
1 tsp. Pepper, freshly ground (more or less, to taste)
First, prep the potatoes! Slice each potato lengthwise into 1/4''-thick slices. Spread them out on a baking dish, pan or plate (whatever you want to bring out to the grill). Drizzle with olive oil; toss to coat. Sprinkle with paprika, salt and pepper; tossing again to coat. At this point, you can cover with plastic wrap and refrigerate until you are ready to grill.
Turn grill on medium-high heat. Once preheated, lay potato slices directly on the grill. Cook for 7 minutes; flip potatoes with a spatula/tongs and cook for another 7 minutes until middle is tender. Remove from grill and serve immediately.
06 June 2012
The farmer's market is underway, which means that you will be able to find me there every Saturday morning scoping out the latest and greatest seasonal produce and flowers. Last weekend, my hubby joined me and we bought some vibrant rhubarb from a local farmer. I knew that some of it would be destined for a crisp, but we bought a little extra because I've been dying to make rhubarb compote. I went ahead and sliced all of the rhubarb, used what I needed for this recipe, and simply froze the rest of it for a later date.
This recipe is courtesy of Katie's grandma, who gave it to me at a cooking-themed bridal shower. Katie co-hosted the shower with her mom about a year ago and it was so much fun! Everyone was encouraged to bring along their favorite recipe, thus... where I got this one! A whole year later, we were able to try this recipe. There is a cute note from Katie's grandma on the recipe card that reads:
"This is an old fashioned crisp with a twist!
...it's one of the favorite desserts I've done."Rhubarb Strawberry Crisp
(Recipe from Katie's Grandma)
Yield: 8 Servings
3 C. Rhubarb, cut into 1-inch pieces
1 C. Strawberries, halved
2/3 to 3/4 C. Brown Sugar, packed
1/2 C. Flour
1/2 C. Old-Fashioned Rolled Oats
3/4 tsp. Cinnamon
3/4 tsp. Coriander
1/3 C. Soft Butter
1 Tbsp. Orange Zest, freshly grated
1/2 C. Sliced Almonds
Preheat oven to 375F degrees. Arrange fruit in 8''x8'' or 8'' round pan. Mix remaining ingredients together and sprinkle over fruit. Bake until topping is golden brown and fruit is tender (about 30-40 minutes). Serve warm with cinnamon or vanilla ice cream.