Monday, May 21, 2007

Vegetables on the Grill

I love the taste of fresh vegetables cooked on the grill. These recipes may not be new to you. You might have a similar recipe tucked away in your recipe box or filed away with those recipes you cook from memory. When your kitchen temperature rises fire up the grill.

Corn on the Cob a la Grill

Corn on cob with husks
Salt and pepper
Herb butter or butter
Pail or pan of ice water

Pull husks back from corn and remove silks. Pull husks back over corn and soak ears in ice water for 30 minutes. The water helps to steam the corn and keep it from drying out as it cooks.
Remove corn from ice water and drain. Place on grill rack and cook until desired tenderness, approximately 15 minutes, turning ears occasionally.

Remove ears of corn from grill with tongs and cool slightly. Carefully pull back husks and use husk as a handle to hold corn as you salt, pepper, and butter then enjoy that sweet fresh corn taste. Use an oven mit or clean garden glove to hold corn by husk if it is too hot.

Herb Butter

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup finely chopped mixed herbs of your choice (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
1 teaspoon Watkins Sea Salt
1/2 teaspoon Watkins Black Pepper

In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends, or pack into a ramekin and cover with plastic. Chill in refrigerator until firm.

Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.

Herb Butter for Veggies, Burgers, or Steaks

4 tablespoons unsalted butter, softened
2 tablespoons shallots, minced
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1/4 teaspoon Watkins Black Pepper

Combine all ingredients in a bowl. Chill in refrigerator.

Grilled Potato Packets

Six russet potatoes
Salt and pepper
1/3 cup Watkins Onion Soup Mix
1/2 cup olive oil or melted butter
Heavy duty aluminum foil

Scrub potatoes and trim blemishes. Slice unpeeled potatoes on a large piece of heavy duty aluminum foil. Sprinkle with salt and pepper and onion soup mix. Drizzle with olive oil or melted butter. Fold edges of foil up over potatoes to seal and then fold the ends to seal. Carefully shake contents to mix well.

Place on gril and cook over indirect heat so potatoes do not burn. Grill for 45 to 60 minutes. Carefully remove hot packet from grill. Serve from the aluminum foil.
Serves 6.

Prepare individual potato packets by slicing one potato on a small piece of aluminum foil. Season and seal edges. Grill.

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