Handy Hints for
Barbecue Grilling:
· Be organised: have everything you need ready and at hand
before you start grilling - Go through your food plan; think food
ingredients, marinades, seasonings, equipment and tools. Cover
food to protect against flies and sun.
· Don't use a fork and never stab the food when turningit
is best to use a pair of tongs to grip and turn. When you stab
the meat with a fork, you will allow tasty juices to drain away
into the fire which then can spit and develop aggressive flames.
· Food cooks faster under a covered grill
· You don't need to marinate tender cuts of meat overnight;
they can be marinated in as little as 15 minutes! Less tender
meats need to be marinated at least 6 hours.
· If using wooden skewers, soak in water thirty minutes
before using so ends won't burn during grilling time.
Bliss Potatoes with Sour Cream and Caviar
Thanks to Weber
barbecues
Osetra and sevruga
are the next best thing to the hard-to-find Beluga caviar-and
definitely worth the splurge!
4 small red bliss potatoes,
about 1 to 1-1/2 inches in diameter
1 quart water
1 tablespoon salt
2 tablespoons vegetable oil
1 Pinch of salt
8 teaspoons sour cream
1 tablespoon fresh chopped chervil or 1 teaspoon dried chervil
leaves
1 ounce sevruga or osetra caviar
Place potatoes in a medium saucepan; add water and salt. Bring
to a boil over high heat. Cover; reduce heat to simmer and cook
15 to 20 minutes or until tender. Drain and cool until easy to
handle.
Cut a flat spot on
opposite ends of each potato. Cut each potato in half between
the flat spots. Remove 1 scoop out of the inside of the potato
with a small melon baller. Place potato halves in a bowl, drizzle
with oil and toss gently to coat. Sprinkle with salt.
Place potatoes on cooking
grate and grill 8 to 10 minutes, turning once halfway through
grilling time. Remove from grill and cool slightly.
Spoon 1 teaspoon sour
cream into each potato half. Sprinkle with chervil and top with
caviar.
Makes 8 servings
Wine recommendation
Champagne, of course. Choose one from Epernay, France, and you
can't go wrong.
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