Nifs Great Grilled Potatoes Food

GRILLED POTATOES

Steps:

• Preheat grill to medium-high heat.
• Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well.
• Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes.

NIF'S GREAT GRILLED POTATOES

Steps:

• Half bake the potatoes in the microwave. Cut them lengthwise, making sure to cut them the way that will make them sit flat. Make criss-crossed cuts about 3/4 of the way in the flesh of the potato - don't cut through!
• Mix all other ingredients and drizzle over the potatoes, a couple of teaspoons at a time so that it soaks into the potato.
• Prepare a grill to medium heat and place potatoes on upper rack in BBQ. If you don't have an upper rack, you can turn the grill to low but watch so that the potatoes don't burn. You can also make little foil nests to place them in by wrinkling up some foil underneath each one.
• When you can see that the butter mixture has soaked in and the potatoes look fully cooked, turn them over to add grill marks - only a couple of minutes.

GRILLED POTATOES

Steps:

• In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.

NIF'S GRILLED HAWAIIAN CHICKEN SKEWERS

Steps:

• Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
• If you are using wooden skewers, be sure to soak them in water for 2 hours.
• Heat grill to medium-high.
• Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

NIF'S BUTTERMILK MASHED POTATOES WITH SAUTEED LEEKS

Steps:

• Boil potatoes in salted water until fork tender.
• Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
• Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
• Scoop into a serving dish and sprinkle reserved leek mixture on top.

NIF'S EASY GRILLED ASPARAGUS SPEARS

Steps:

• Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness - usually two thirds of the way down the spear.
• Place asparagus on a plate and drizzle oil over spears. Sprinkle with salt and then mix spears with your hands to coat.
• Place aspargus on medium-hot grill, horizontally so they won't fall through the grates. Occasionally roll spears with the back of a spatula so they rotate and cook all around.
• As they caramelize, asparagus should begin to brown in spots but should not be allowed to blacken or char. They are done when slightly wilted.
• Remove from grill and sprinkle with parmesan. Serve immediately.