Catertots.net » Pepper

Potato and Prosciutto Galette

Andy — Sat, 04 Aug 2007 03:05:21 +0000

This is rather complicated to make but is well worth the effort. The key is to make sure it does not stick to the foil. The smaller you make it , the easier it will be to handle on the grill. When you get the hang of it, you can go ahead and try to make bigger ones.

Ingredients:

4 – 6 Yukon Gold Potatoes
Softened Butter
Kosher Salt
Thinly sliced Prosciutto
Finely chopped Parsley
Grated Parmesan cheese
Fresh cracked Pepper

Lay a sheet of heavy aluminum foil out on a flat work surface; liberally coat the bottom with butter–do not skimp out on this step or the potatoes will stick. If you want to make sure the potatoes won’t stick to the foil, in addition to the butter, spray the foil with some Pam or brush with olive oil.
Slice the potatoes on a mandolin so they are about 1/8 of an inch thick, and lay them out as shown so they overlap a bit. Add a layer of the prosciutto, cheese, parsley, salt and pepper. Since the parmesan and prosciutto are somewhat salty, go light on the salt.

Add another layer of potatoes, filling , then top it off with another layer of potatoes. Brush the top with olive oil.

Liberally coat another sheet of aluminum foil with butter and cover the whole thing with the butter side down making a flat pouch. Place on indirect heat and cook for about 20 minutes at 400 degrees.

Place the pouch directly on the grill and grill in the pouch for 5 minutes. After 5 minutes, carefully open the pouch and slide the whole thing out directly onto the grate. Grill this way until brown and crispy flipping one time to get each side crispy.

Grilled Chicken Fajitas

Andy — Thu, 05 Jul 2007 14:15:56 +0000

I think fajitas are great to make when having guests for dinner, as you can make a combination of beef, chicken, pork or whatever. Grill up some extra veggies like mushrooms, zucchini, corn, etc. Make an assortment of condiments like salsas or guacamole and everyone should be able to find something they like; they can just pick and choose and create their own fajitas.
Ingredients:
Chicken (in this case, boneless skinless thighs)
Peppers (in this case, anaheim peppers)
Onions
Tortillas
Cilantro
Lime wedges

Served with: guacamole and fresh tomato salsa.

I marinate the chicken in olive oil, salt and pepper; keep it simple so it does not compete with the condiments for flavor. Marinate for a few hours.

Place the chicken on to the grill.

Grill the peppers and onion; the onions will need to come off first.

Grill the chicken until it’s done.

Spray the tortillas with cooking spray and grill them very shortly until pliable and warmed through.

Serve chicken with tortillas, grilled vegetables, and other condiments.

Doan Doan Piggy Chicken

Andy — Thu, 07 Jun 2007 03:07:31 +0000

Our good friends from Iowa recently paid us a visit and they brought some fantastic smoked pepper bacon from an organically raised pig they had butchered. So here’s a little tip of the hat to them…and what better way to serve this than on top of a pile of Iowa sweet corn! Of coarse, this time of year the corn probably came from Florida or some place warmer, but hey it’s still good!

Served with Sweet Corn, Red Pepper & avocado Relish

Ingredients:

4 split Chicken Breasts
Sharp, aged Cheddar Cheese
Pepper Bacon, about 8 – 10 slices
Salt & Pepper

Slice the chicken breasts in half and pound them as thin as you can get them without shredding them. Season lightly with salt & pepper and place a good sized slice of cheese in the center of each one.

Tightly roll chicken up around the cheese and wrap the bacon around the chicken, using about 2 slices per piece of chicken depending on how big your bacon strips are.

Carefully place the bundles indirectly on your grill. Depending on your grill, you may need to make sure that no flames are directly below the bacon wrapped chicken. Warning! Be very careful not to let flames near the bacon or you could have a grease fire! Cook for about 15 – 20 at 450 degrees or until chicken is cooked all of the way through.