Wednesday, July 29, 2009
My pictures lately have been pretty blase, so I thought I'd add a little color to the blog with a couple of photos I took at yesterday's cookdate.
The top picture is Grilled Sweet Potatoes and Scallions. The one underneath is my favorite Rum-Glazed Shrimp and Mango Kebabs (recipe here).
Grilled Sweet Potatoes and Scallions
Serves 4 - 6
1 1/2 pounds sweet potatoes -- peeled, sliced into small wedges
6 cloves garlic -- smashed with side of knife but left relatively intact
1 tablespoon fresh thyme
3 tablespoons olive oil
salt and pepper
1 bunch scallions -- tops and tails trimmed
Combine sweet potatoes, garlic and thyme in a large bowl. Drizzle with oil and season with salt and pepper. Toss to combine. Place on a baking sheet that's covered with a sheet of heavy-duty aluminum foil and roast for 20 minutes at 425, stirring occasionally. The potatoes should be almost cooked through.
Remove from oven, toss again, lay scallions on top and bring the entire tray out to the grill.
Place scallions and sweet potato slices on the grill and grill about 2 minutes per side, or until grill marks appear. Chop scallions into 2" lengths. Place all of the vegetables back on the foil with the garlic and toss. Season with sea salt.