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Recipes

Hasselback potatoes with garlic butter and parmesan

BT Toronto | posted Tuesday, May 17th, 2016

hasselbeck-potatoes

These potatoes have been dazzling guests at barbecues for the past few years. Learn how to make them, so you can pair this fantastic side dish to any main course.

Prep: 45 minutes
Grilling time: 1 hour 5 minutes to 1 hour 10 minutes

Makes: 6 servings

Ingredients:

  • 6 russet potatoes, each about 12 ounces, scrubbed and dried
  • 6 tablespoons (¾ stick) unsalted butter
  • 6 garlic cloves, smashed and peeled
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 ounces parmigiano-reggiano cheese, finely grated
  • 2 tablespoons finely chopped fresh italian parsley leaves

Method: 

  1. Prepare the grill for indirect cooking over medium-high heat (400° to 450°f).
  2. Cut off a very small piece (¼ inch or less) on the widest side of each potato, which will now be the bottom side.
  3. Then, using a very sharp knife, starting 1 inch from the end, cut slits crosswise into each potato, ⅛ to ¼ inch apart, stopping just before you cut through so that the slices stay connected at the bottom.
  4. In a small skillet over medium heat on the stove, melt the butter.
  5. Add the garlic and cook until lightly browned, 1½ to 2 minutes, stirring occasionally.
  6. Remove the skillet from the heat and add the salt and pepper.
  7. Fan out the layers of each potato enough that you can get some butter and seasonings inside the layers.
  8. Brush the potatoes, including the bottoms, with half of the butter mixture.
  9. Grill the potatoes over indirect medium-high heat, with the lid closed, for 30 minutes. Brush the potatoes with the remaining butter mixture, making sure some of the butter drips down inside the slices. Continue grilling, with the lid closed, until the potatoes are almost cooked through, 30 minutes more.
  10. Top the potatoes evenly with the cheese and cook until the cheese is melted and slightly browned and the potatoes are crisp on the outside and tender on the inside, 5 to 10 minutes more. Garnish with the parsley and serve hot.

Courtesy Michael P. Clive, Webers

 

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Pork tenderloin with rapini and creamy polenta

Chatelaine | posted Tuesday, Feb 10th, 2015

polenta-rapini-feature
Prep time: 15 minutes
Total cooking time: 30 minutes
Serves: 4-6

Ingredients:

  • 500-g pork tenderloin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tsp canola oil
  • Creamy Polenta:
    3 1/2 cups, plus 2 tbsp no-salt chicken broth, divided
    – 1/4 tsp salt
    – 3/4 cup cornmeal
    – 1 diced plum tomato
  • Rapini:
    1 tsp canola oil
    – 2 minced garlic cloves
    – 1 bunch rapini, stems trimmed

Method:

  1. Boil 3 1/2 cups chicken broth in a large saucepan. Reduce heat to medium. Whisk in cornmeal and salt. Cook until thickened but still loose, about 2 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in 2 tbsp no-salt chicken broth, tomato and cilantro. Cover to keep warm.
  2. Cut a pork tenderloin into 1/2-in. rounds. Stir chili powder with smoked paprika and salt. Sprinkle on both sides of pork.
  3. Heat a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then garlic and rapini. Sauté until tender-crisp, 4 to 5 min. Transfer rapini to a platter. Add 2 tsp canola oil to pan, then pork. Cook until firm, 2 to 3 min per side. Serve with polenta and rapini.
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