|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Onions And Potatoes Grilled In The Coals |
|
Serves: 4 Print this RecipeEUROPE This is the most basic, primal way to cook root vegetables-a method as old as mankind itself. The process is simple enough: You bury the vegetables in a mound of glowing coals. The exterior burns, imparting a wonderful smoke flavor, leaving the flesh inside sweet and tender. Sweet onions like Vidalias or Walla Wallas work particularly well for this style of cooking, as do rich-fleshed potatoes, like Yukon Golds. FOR GRILLING: 4 potatoes, large baking, in their skins 4 onions, sweet, large, in their skins FOR SERVING: Balsamic vinegar Olive oil, extra-virgin Salt, coarse (kosher or sea) and freshly ground black pepper, to taste Butter, unsalted Sour cream 1. Preheat a charcoal grill to high. 2. When ready to cook, rake half the coals to one side. Place the potatoes and onions on top of the remaining coals, keeping the potatoes together and the onions together (they may cook at different rates, and this allows you to remove each when it’s done). Using tongs, place the reserved coals on top of the vegetables. 3. Grill the vegetables, until very soft, 20 to 30 minutes for the onions, 40 to 60 minutes for the potatoes. To test for doneness, poke a skewer into the center of each kind of vegetable. It should slip in very easily. Remove the vegetables from the coals with tongs. Brush away the ashes with a pastry brush and place the vegetables on a platter for serving. 4. To eat, cut open the onions and potatoes and eat the flesh out of the skin (the skin of the potatoes will be too ashy to eat). Sprinkle the onions with a few drops of balsamic vinegar, oil, and salt and pepper (if desired; it’s pretty darn good by itself). Eat the potato with butter and/or sour cream, and salt and pepper. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Japanese Vegetable Mixed Grill / Robatayaki Grilled Vegetable In The Style Of Santa Margherita West Indian Grilled Vegetables / Choka Catalan Grilled Artichokes Fire-Roasted Breadfruit Tandoori Cauliflower Grilled Corn With Shadon Beni Butter Grilled Eggplants With Miso "Barbecue" Sauce Argentinian Grilled Eggplant Grilled Fennel Garlic Kebabs Grilled Long Beans Korean Grilled Mushroom and Scallion Kebabs Sesame Grilled Oyster Mushrooms Shiitake and Scallion Kebabs Chorizo Grilled Mushroom Grilled Mushroom Caps With Arugula Butter Grilled Okra Grilled Green Onions Romesco / Calcots Marinated Grilled Peppers With Olives and Anchovies Grilled Plantains Potatoes a' la Ketchup Foil-Grilled Potatoes With Asian Seasonings Onions And Potatoes Grilled In The Coals Peruvian Potato Mixed Grill Greek Garlic and Lemon Roasted Potatoes Grilled Sweet Potatoes With Sesame Dipping Sauce West Indian Pumpkin Gratin Grilled Dilled Tomatoes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
