Cedar Plank Potatoes

by | Jul 26, 2018 | GLUTEN FREE, POTATOES, SIDE DISH, VEGETARIAN | 0 comments


Cedar Plank Potatoes
Print Recipe
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    45 minutes
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    45 minutes
    Cedar Plank Potatoes
    Print Recipe
      Servings Prep Time
      6-8 people 20 minutes
      Cook Time
      45 minutes
      Servings Prep Time
      6-8 people 20 minutes
      Cook Time
      45 minutes
      Ingredients
      Servings: people
      Instructions
      1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
      2. Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
      Recipe Notes

      Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.

      To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

      Roasted Garlic Caesar Salad with Crispy Prosciutto

      by | May 5, 2016 | SALADS | 0 comments

      Roasted Garlic Caesar Salad
      Print Recipe
        Servings
        4 people
        Servings
        4 people
        Roasted Garlic Caesar Salad
        Print Recipe
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Roasted Garlic
          Croutons
          Dressing
          Crispy Prosciutto
          Servings: people
          Instructions
          Roasted Garlic
          1. Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
          2. Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
          Croutons
          1. Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
          Dressing
          1. In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
          2. With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
          Crispy Prosciutto
          1. Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
          2. Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
          Recipe Notes

          It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.

          Recipe Source:  Compelled To Cook