another way to make potatoes on the grill

Fried potatoes are delicious and fast, but the thought of heating up the kitchen on a punishingly hot day makes me want to vomit, seriously. Some of you might remember that last summer I posted a recipe for roasted potatoes on the grill. While that version is delicious in its own right, the indirect grilling method requires at least 30 minutes to fully cook the potatoes. In an effort to create a more weeknight friendly version, I developed another recipe inspired by a recent Mark Bittman article about grilling over wood coals, in which he describes how one of his friends uses a cast iron griddle to sear foods over hot coals.

I applied this technique to quartered new potatoes, and the results exceeded my expectations. A screaming hot skillet, combined with the ambient heat from a covered grill, resulted in potatoes that were crispy on the outside, creamy within, and subtly infused with smoky goodness.

ingredients

• 2.5 pounds small red new potatoes, quartered or cut into 1 inch pieces (I'm sure other small potatoes would work well)
• 8 large garlic cloves
• high quality olive oil (4 tbsp)
  
• sea salt
• black pepper

equipment

• large cast iron skillet
• a round metal tray, tin foil, or something that will loosely cover the skillet
• charcoal grill
  

technique

1. Ignite a full chimney of charcoal.
2. While charcoal is heating, pour olive oil into cast iron skillet.
3. Once coals are hot, pour them in a thick layer over 1/2 of the grill. Place the skillet on the grill grate, cover, and heat until oil is smoking.
   
4. Add potatoes, loosely cover the skillet, and cover the grill.
5. Cook for 10 minutes, then check potatoes for browning.
   
6. If the bottom sides are golden brown, flip potatoes with a spatula to brown remaining sides, and add garlic cloves. Cook 10-15 minutes longer.
7. Once potatoes are brown and crispy, remove from heat, toss w/ salt and pepper, and serve immediately.

*Serves 4 people.
*Cooking time is highly variable based on the amount of coals used, type of skillet, etc., but this is a good guide.

think of kale, especially when it's -5 outside

I think about kale a lot, perhaps too much. It's an underrated vegetable for sure, and its resilience to cold and frost deserves some serious respect. I took this picture about six weeks ago in mid-November. By that time, St. Paul, MN experienced two frosts and one snow storm (when I took this picture). I harvested it the same day, to make sure we did not push our luck.

If you live in Minnesota, you know that gardens typically do not support life into November, with the exception of a few lucky pumpkins or squash. I planted this purple lacinato kale, an Italian heirloom variety, in late summer in preparation for a fall harvest, since it's always exciting to have a few things to eat after the August/September vegetable rampage. The other day it was -5 at 12:00 pm. It's amazing to think that only one month and a half has passed since eating the last gift from the garden. These thoughts keep me warm during the arctic months.

I've posted my favorite kale recipe below. Tuck it away for next season. Now, if you live in the Upper Midwest and you want to cheat, you could buy some California kale, which is in season right now, but it certainly won't be the same as brushing the snow off your own crop.

This recipe serves 4 as a side dish.

ingredients

• 2 large bunches of kale, trimmed of tough stems
  
• 1 head of garlic
• 1 teaspoon hot red pepper flakes
• ground black pepper
• sea salt
  
• olive oil
• balsamic vinegar
  

technique

1. heat the oven to 375 degrees
2. wrap the garlic in foil and roast for 45 min to 1 hour - garlic should be soft and golden brown. set on the counter to cool.
3. while garlic is roasting, bring a large pot of water to boil and add a big pinch of sea salt.
   
4. put the kale in the pot and blanch for 3-4 minutes, until thickest part of leaves is tender (but not mushy!).
5. remove kale from pot, put it in a colander, and run cold water over it until it's very cool to the touch.
6. using a clean dish towel, squeeze all of the water out of the kale, then pull the individual leaves apart.
7. when garlic has cooled, slice the top of the head using a sharp serrated knife and squeeze garlic into a small bowl (it should be nice and pasty at this point). add a pinch of salt and black pepper.
8. heat two tablespoons of oil in a small skillet. when the oil is hot, add the red pepper flakes and garlic, stirring constantly for 1 minute to keep them from burning.
9. add the kale and saute for 3-4 minutes until hot. remove from heat and stir in a splash of vinegar and another pinch of sea salt. Serve hot or luke warm.
   

recipe: eggplant parmigiana on the grill

The haphazard success I achieved making roasted potatoes on the grill has inspired further experimentation with using a charcoal grill as an oven. As mentioned last time, baking/roasting food on the grill, in place of your indoor oven, keeps your house cool during the hot months. It also maximizes the amount of heat you actually use from your coals, since the most common use of charcoal is high heat, short term, flash-grilling for steaks, sausages, vegetables, etc. It's surprising how long a briquette will generate heat, so put that energy to good use by slow-cooking something before you flip the burgers.

How it happened: yesterday I realized there was a bag of slender, pale-purple eggplants sitting in my fridge, just waiting for a simple summer preparation. My brain immediately leaped to a seductive recipe for eggplant parmigiana in one of my favorite Italian cookbooks, for which the ingredients and technique just begged for smoky hot coals. Moreover, it's not comfortable or convenient to set up a chaise longue in the kitchen, so do yourself a favor and bake this on the grill while soaking up some shade.

Ingredients:

• 2 pounds eggplant (any variety), sliced into 1" disks
• 2 15 oz cans of diced tomatoes (good ones)
  
• 1 bunch basil leaves
• 4 cloves garlic (slightly crushed)
• .5 lbs fresh mozzarella cheese, cut into 1/2 inch cubes
  
• 1/4 cup grated parmesan cheese (don't even think about the green can from Kraft. if you live in the midwest, try Sartori Parmesan from WI - it's a local alternative to the real stuff from Italy)
• olive oil
• salt
• pepper

Technique:

1. Start a full chimney-load of charcoal.
   
2. While coals heat up, coat the bottom of a deep-sided baking pan (brownie pan works well) with about 2 tbsp olive oil.
3. Layer eggplant slices in an orderly fashion across the bottom of the pan - you may need to or three layers to fit all the eggplant. Grind some pepper over the top and drizzle with some more oil. Stuff the garlic cloves randomly into the eggplant layers.
   
4. When coals are hot, deposit them on one side of the grill, making a tidy-looking pile (you may need to use some tongs).
   
5. Set the baking pan on the grill grate directly over the coals. Cover grill, open vents, and let it cook for about 12-15 minutes.
6. Remove grill cover and check the color of the eggplant, it should take on a light brown color at this point (if it still looks raw you'll want to leave it on for another 5-10 minutes). You should also use a tongs to check one of the bottom slices, to make sure they're not burning.
7. Once the eggplant has browned slightly, remove it from the grill and add another 10-15 charcoal briquettes to the existing pile (this is important, as it keeps the grill hot).
8. Layer the basil leaves on top of the eggplant. Then pour the diced tomatoes over the basil. Then add the mozzarella and parmesan.
9. Put the pan back on the grill, but on the cool side. Cover grill and roast for 25-30 minutes, or until cheese is melted and bubbly. Make sure you don't peek at the dish too early, because each time you lift the cover you release the heat from your grill.
   
10. While patiently waiting for cheese to melt, prepare the remaining elements of your meal, which you can cook over the hot side of the grill once the eggplant is done - you should have plenty of heat left in the coals.
    
11. Congratulate yourself on yet another rustic, yet elegant, grilling victory.
    

recipe: roasted potatoes on the grill

In a rare moment of clairvoyance, I invented this recipe in an effort to enjoy roasted potatoes without turning on the oven. Root vegetables taste great (and are inexpensive) year around, but it can be a challenge to prepare them during the summer, as the kitchen can become a real sweat lodge. I've listed the ingredients and technique below, but you'll quickly realize that a cave person likely came to the same conclusion. This recipe begs for variation and experimentation. Go wild.

Ingredients:

• 2.5 pounds potatoes, scrubbed and cut into 1-2 inch pieces (I used Yukon golds, but any variety should be fine)
• 1 onion, roughly chopped
  
• 4 cloves of garlic, lightly smashed
• chopped leaves of one rosemary sprig
  
• olive oil
• black pepper
• kosher salt

Technique:

1. Light a chimney-load of briquettes. While the coals are heating up, locate a deep, heavy roasting pan (see picture) that can handle high heat.
2. Coat the bottom of the pan with olive oil - this will keep the potatoes from sticking
3. Combine all of the ingredients in the pan, drizzle with more oil, and toss to evenly distribute oil, herbs, salt, and pepper. Cover it with tin foil.
   
4. Once charcoal is ready, dump it onto one side of your grill - make sure it's relatively flat and not heaped in a pile.
5. Place the pan on the grill grate directly over the coals and cover grill. Let it cook for 10-15 minutes. The goal of this step is to fry the potatoes, so you should hear a sizzling sound after a few minutes of cooking.
   
6. Check the potatoes by lifting the tin foil - if the bottom layer is browning, use a spatula to toss them. Replace foil and continue frying for 5-10 more minutes.
   
7. Have a drink.
   
8. Once you get a nice brown color on most of the potatoes, slide the pan to the cool side of the grill - cook, covered, for at least another 10-20 minutes, or until the potatoes are fully roasted and tender.
9. Have another drink, and enjoy your effortless grilling mastery.
   

There are several beautiful elements to this recipe, the main one being that you don't really have to pay close attention to it (as long as you know when they're browned and not burned). And you can leave the pan on the cool side of the grill for quite a while, which is especially helpful if you're going to use the hot coals for the rest of your meal, be it vegetables, hamburgers, sausages, etc.

recipe: steamed potatoes with butter and green onions

This is so easy it's a joke.

Ingredients:

• 2 pounds of baby potatoes (yukon gold or red)
• 4 green onions (or 3 spring onions), thinly sliced
  
• 4 tbsp quality butter
• kosher salt
• black pepper

Preparation:

1. Wash potatoes and, using a steamer insert or other contraption, steam them in a large pot for 8-10 minutes until tender (don't overcook, they should still be firm and the skins intact).

2. Drain potatoes and place in the now empty/dry pot. Slice them in half and toss with the butter to evenly coat each piece of potato. Mix in the green onions and salt/pepper. Serve hot, luke warm or room temperature.

*They reheat well, so feel free to make enough to have leftovers.

*No recipe source? Nope. This is a HOUSEKEPT original, sucka. Who cares if it only contains 3 ingredients? I don't. And you'll love us for it.