Lunchbreak: The Grilling Book author Adam Rapoport makes slaw and campfire potatoes

Adam Rapoport

To purchase a copy of the book:
The Grilling Book: The Definitive Guide from Bon Appetit

Campfire Potatoes
6 Servings

16 medium Yukon Gold potatoes (about 2 inches in diameter), halved
3 Tablespoons kosher salt
2 Tablespoons extra-virgin olive oil
6 unpeeled large garlic cloves, smashed
1 teaspoon chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary

Place potatoes in a large saucepan. Add salt and enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, and simmer potatoes until tender, about 10 minutes. Drain. Return to same saucepan. Add all remaining ingredients to potatoes; toss to coat. Let cool. Arrange six 12-inch squares of foil on a work surface. Divide potato mixture among foil squares, placing 1 garlic clove atop potatoes on each square. Crimp foil to seal packets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place potato packets on grill and cook, turning occasionally, until heated through and sizzling, about 15 minutes. Transfer packets to plates. Pierce foil with a fork to release steam. Open packets carefully (hot steam will escape).

Carrot Slaw
4 to 6 Servings

12 ounces carrots, preferably assorted colors, peeled, julienned (about 4 cups)
2 Tablespoons vegetable oil or grapeseed oil
1 Tablespoon fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt, more as needed
2 jalapenos, seeded, minced
1/2 cup (loosely packed) cilantro leaves
3/4 teaspoon ground coriander
freshly ground black pepper

Toss carrots, oil, lime juice, sugar, salt, and jalapeños in a large bowl. Let marinate, tossing occasionally, for 15 minutes. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.

Filed in: Lunchbreak, News

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