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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Number of Servings: 1 |
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Directions: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary.
Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches.
Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat.
Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot.
| Ingredients:
4 sturdy rosemary branches
1 salt and pepper
8 Tablespoon(s) unsalted butter
1/2 Pound(s) blanched purple potatoes b size
1/2 Pound(s) blanched yukon gold b size
1/2 Pound(s) blanched red potatoes b size
1 salt & freshly ground pepper; to taste
2 (2 1/2 pound) porterhouse steaks
1 Tablespoon(s) worcestershire sauce
1 Teaspoon(s) pasilla chile powder
1 Tablespoon(s) ancho chile powder
1 Teaspoon(s) cayenne
1 Tablespoon(s) honey
6 Teaspoon(s) soy sauce
6 Teaspoon(s) cider vinegar
6 Tablespoon(s) hoisin sauce
1/8 Cup(s) dark brown sugar
6 Teaspoon(s) dijon mustard
1/4 Cup(s) ketchup
6 coarsely diced plum tomatoes
2 minced garlic cloves
1/2 medium finely diced red onion
1/16 Cup(s) peanut oil |
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