Sunday, April 29, 2007

Kiki is out & on the grill!

Quick post for my new grill experiment.

Frites on the grill. They go with bbq things and really, grilling is much better than frying, both for health & taste.

This all started because I wanted some big wedgie type oven fries, but on the grill. I asked HubbyPoo to slice the taters. I want wedges, I said, like steak fries. Since I don't eat steak, he determined that I meant like a frite. No, I said like a big steak wedge. We went back & forth, but since he had the knife, he cut like he was sure I wanted. I pouted, but said fine these will do. But they're not what I asked for. So I made the first version & we thought, hey this is pretty good. Need to work on the overall texture & try to not burn the sides too much, but we may be on to something.

So last night, to go along with our turkey thigh (marinated in beer, soy sauce, dijon & rosemary) we decided to have the fries again.

HP: "I know what you wanted last time, the big wedges. I'll cut them that way."
Me: "No you can't, you have to cut them the way you originally did."
HP: "I don't remember what I did, can't I just cut them the way you wanted?"
Me: "No, I liked they way you did them last time, that is what I want now!"
HP: "OK, I'll try to do that. So you want them how?"

How do we ever get anything done? But he did a great job of cutting taters. After a little encouragement.

The taters:
I used fairly big redskin potatoes, because that is what I had. They were "roughly peeled" (some off, some on--like the cukes you see in salad bars)
Preheat the grill on high. A hot grill is important.
I soaked them in cold water while waiting for a pot of water to boil.
I blanched the taters in boiling water for about 10 minutes. That was a little too long--first time I did about 3-5 which wasn't quite enough. I'd say 7 minutes is probably the key. You want them to be tender, but not mushy. If they were pasta, they be al dente.
Drain & toss with olive oil & some tasty herbs. I used some herbs de provence & Porcini mushrooms and a little sea salt.
If using a gas grill, reduce heat, be sure that you are not directly above any hot spots. Try to avoid the flame. If using charcoal, set up for "indirect heat" (Push coals to sides & cook in the middle)
I put my fries on a grill tray (Like you would use for fish or small veggies).
Grill for about 10-15 minutes. Flipping & redistributing a couple times during cooking.
Way Yum!!

(The turkey was good as well, but not very inventive.)

And a good dinner was had by all!

1 garnishes:

Sarah Louise April 29, 2007 at 11:00 AM  

ah, the grill. My landlord mistakenly got rid of mine.

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