Campfire Potatoes

Scalloped potatoes was one of my favorite side dishes growing up.  My mom would make them to accompany her meatloaf, a meal she only made during the cold months.  This recipe tastes so much like her scalloped potatoes, but because they are cooked on the grill I can have that memorable flavor any time of year!

 

I discovered this recipe in the tear-out section of one of Reiman Publications cooking magazines in 1998.  It is a wonderful side dish for any meat I decide to grill and it gets 8's and 9's on the Melnarik rating scale.

After peeling and slicing my potatoes thinly (I use a mandolin slicer to do the cutting more quickly and evenly) I placed them on a large piece of heavy duty foil.  If I don't have any heavy duty foil, I use a double layer of regular foil.  This packet is fairly heavy once filled, so it needs the extra strength of the heavy duty foil.

Then I added the onions that I halved and sliced.  I do this because my guys don't like to pull what they consider a limp onion ring out of their food.  The onions could be diced, if you prefer.

Next, I sprinkled on the salt and pepper.

I just realized as I was looking at this picture after typing the recipe, that I did things a little backwards this time.  The recipe calls for the butter to be added before the seasonings and cheese, but as you can see here, I added the seasonings and cheese before the butter.  It really doesn't matter the order as long as none of the ingredients are left out!

After adding the cheese, I dotted it with butter and sprinkled on the parsley.

Once I began pulling the foil up around the spuds, I poured in the chicken broth (sorry no photo).  Then I finished folding the foil tightly around the bundle.  I find it easiest to transport the foil packet to the grill on a cookie sheet or cutting board.

After placing the packet on the grill (here I used my small table-top grill as my charcoal grill was being used for the Best Baby Back Ribs!) and cooked them, covered, over medium heat for about 40 minutes.

When done, I removed the packet to a platter and opened the foil carefully to allow steam to escape.  For me, it's comfort food straight from the grill!  Enjoy!

Campfire Potatoes

5 medium potatoes, peeled and thinly sliced

1 medium onion, cut in half and sliced

6 tablespoons butter

1/3 cup shredded sharp cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter.  Sprinkle the next 5 ingredients evenly on top.  Fold foil up around potatoes and add the broth.  Seal foil tightly.  Grill, covered, over medium heat for 35 – 40 minutes or until potatoes are tender.  Open foil carefully to allow steam to escape.

Southwestern Rub

This post is a little different from others in the past, because it is for a rub (mixture of seasonings) which can be added to chicken, pork or beef.  I primarily use it on chicken, but wanted you to know you have options!

I found this rub in a magazine containing recipes for marinades, rubs and sauces which was being sold at the check-out stand in the market.  I always grill the meat I rub it on, so this seasoning combination is perfect to use in hot weather, when I don't want to heat my kitchen by using the oven.  This rub gets mostly 8's on the Melnarik rating scale.

In a small bowl, I begin by mixing all of the dry ingredients (chili powder, cumin, salt and cayenne pepper).

Then, I add the vegetable oil and diced garlic, mixing until thoroughly combined.

I rub this mixture on both sides of my chicken breasts, cover them with plastic wrap and place them in the refrigerator for at least 30 minutes.  They should not be refrigerated any longer than 24 hours.

I grilled the chicken over medium heat for about 25 minutes, turning the chicken once during the cooking time.  That's all there is to it!  In order to keep the Southwestern flavor theme going with this meal, I made it this time with a Southwestern Caesar Salad and some Mission Baked Beans as side dishes.  Enjoy!

Southwestern Rub

1 tablespoon chili powder

1 tablespoon vegetable oil

1 teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground red pepper (cayenne)

1 large clove garlic, finely chopped

Mix all ingredients.

Spread rub evenly on 1 pound boneless meat (chicken, pork, beef) or 2 ½ pounds ½-inch thick pork chops.  Cover and refrigerate at least 30 minutes but no longer than 24 hours.  Grill meat as desired.

Peach and Mustard Glazed Pork Tenderloin

This dish is so easy to make and yet so flavorful, it has become one of my favorite things to grill!  I found this recipe years ago in a recipe book that was sold near the check out stand at the market.  This particular recipe sounded so good I tried it immediately and it was a hit with my family.

The meat is so tender and the marinade adds that special flavor.  This dish gets 9's all around on the Melnarik rating scale.  I love to serve this with the Grilled Asparagus and New Potatoes which I've posted below.  The two dishes go very well together.

I begin by placing the peach preserves, Dijon mustard, olive oil, thyme leaves and salt in a measuring cup.  I use a measuring cup instead of a bowl for ease of pouring the marinade over the meat later.

Using a whisk, I mix the ingredients together until well combined.

I place the pork tenderloins in a large resealable plastic bag.

I pour the marinade directly on top and seal the bag.

Then I manipulate the bag, turning the pork to make sure the tenderloins get completely covered in the marinade.  I put the bag in the refrigerator for at least 1 hour to fully marinate.

After getting the grill ready, I remove the pork from the bag, reserving the marinade and placing it in a small bowl for basting the pork.  I place the pork over direct medium heat and cook covered, turning every 10 minutes or so, basting with the reserved marinade each time I turn it.  I cook the asparagus and potatoes at the same time, making that dish the perfect accompaniment for this pork dish.  See the following post for that recipe.

When the pork is fully cooked, I remove it to a cutting board and let it rest for 5 minutes before slicing.

Even after resting, you can see that this meat is juicy and tender and oh so good!  If there is any remaining marinade, I heat it to boiling in a small saucepan, letting it cook for 1 minute, and serve it with the meat.  Enjoy!

Peach and Mustard Glazed Pork Tenderloin

1/2 cup peach preserves

2 tablespoons Dijon mustard

2 teaspoons olive oil

1/4 teaspoon dried thyme leaves

1/4 teaspoon salt

2 pork tenderloins (about 3/4 pound each)

In a 2-cup measuring cup, combine the peach preserves, Dijon mustard, olive oil, thyme and salt to make the marinade.   Whisk until fully combined.  Place pork in a large resealable plastic bag; pour marinade over pork, seal bag and turn meat in marinade until fully coated.  Place in refrigerator for at least 1 hour but no longer than 8 hours.  Heat coals or gas grill for direct heat.  Remove pork from marinade; reserve marinade.  Cover and grill pork over medium heat 25 to 30 minutes, brushing occasionally with marinade and turning at least twice during cooking time, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees.  Let pork rest 5 minutes before slicing.  Heat remaining marinade to boiling in a small saucepan; boil and stir 1 minute.  Cut into slices; serve with marinade.