1 lb chicken or beef cut into strips
1 medium red or green bell pepper cut into strips
1 small onion sliced into rings
1 package fajita seasoning mix (I like Old El Paso)
Preheat oven to 450°F. Combine all ingredients in a bowl and mix. Place one sheet of tin foil on a cookie sheet and top with mixture. Top with another sheet of tin foil, bring up sides and seal. Bake 20 minutes
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
4 boiled boneless breasts (shredded with a fork)
8 oz botttle of Franks Red Hot
8oz bottle of Ranch Dressing
8oz of crumbled Bleu Cheese
8oz of shredded Cheddar Cheese
16oz of Cream Cheese
Mix all ingredients, bake at 325 for 40 mins. I serve with celery and tortilla chips...always flies off the table!
2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.
3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.
Makes 24 egg halves.
* Available at specialty foods stores, natural foods stores, and supermarkets.
Makes about 4 cups.
1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed
Fresh parsley sprigs
Preparation
Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.
Serves 8.
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
1 large bunch watercress
Preparation
Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.
Serves 12.
Makes 8 servings.
Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Assembly and serving
2/3 cup seedless raspberry jam
1 15 3/4x11 3/4-inch transfer sheet with gold-thread design*
3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries
*Transfer sheets, or "transfers," are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and food coloring and etched with repetitive designs, such as golden swirls.
Here's how they work in this recipe: First, melted chocolate is spread over the sheets. After the chocolate has been chilled until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface.
Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl's Cake Decorating; call 800-488-2749.
Preparation
Make cake: Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.
Make ganache: Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)
Make mousse: Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Assemble and serve cake: Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes
If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter.
Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from transfer sheet. Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.
Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between transfer strip and foil, lift entire transfer strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake). Coat remaining transfer strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips. Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)
Makes 20 servings.
1 9- to 10-pound fully cooked bone-in ham (shank or butt end)
2 1/2 cups Madeira
1 cup orange juice
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes.
Remove pan from oven. Increase oven temperature to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes.
Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce.
Makes 8 servings.
In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.
Emeril's Meat Sauce:Yield: 1 1/2 to 2 quarts
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Taken from Annie's Eats
Taken from culinaryconcoctionsbypeabody
Note: Some people feel garlic is bad for dogs. Don’t use it then. My vet as well as two other vets(who are friends) said the small amount of garlic would do nothing. This person tells me by recommending these treats I could kill your dog. I got another email telling me that cornmeal and wheat is bad for your dog and will cause tooth decay. I also got reprimanded for using peanut butter because dogs might be allergic to nuts. So please, for the love of God don’t make these dog biscuits.
Molasses Dog Biscuits
2 cups cornmeal
2 eggs
2 Tablespoons molasses
2 cloves garlic
½ cup chicken broth
½ cup powdered milk
Preheat oven to 400º. In a large mixing bowl combine all the ingredients. Blend until smooth. Roll this mixture out ¼ inch thick and cut into shapes or shape into dog biscuits by hand. Place 1 inch apart on a greased cookie sheet. Bake for 20 minutes until golden brown.
Peanut Butter and Oatmeal Dog Treats
2 TBSP flaxseed meal
1 TBSP olive oil
1 cup water
1/2 cup natural peanut butter
1 cup oatmeal
2 cups whole wheat flour
Mix all the ingredients together. Roll on a floured surface to 1/4 inch thick, adding flour or water as needed. Cut with a cookie cutter(we just make squares). Bake at 300F for 20 minutes. Turn off the oven and leave the treats for several hours or overnight in the oven.
Soy Flour Dog Bones
2 eggs
2 TBSP soy flour
2 TBSP wheat germ
2 TBSP instant nonfat dry milk
1/2 tsp salt
4 TBSP water
1 tsp chicken flavored granules
2 cups whole wheat flour
Preaheat oven to 350F. Use ungreased cookie sheets.
Break eggs into a large bowl and stir until blended. Add the soy flour, wheat germ, dry milk, salt and water; and stir until smooth. Add the flour and mix into the egg mixture; you can do this with a spoon, but your hands work better. The dough will be stiff and dry.
Remove the ball of dough to a working surface; pat into a rectangle 3 inches wide and 1/2 inch thick, then cut itno bones 3/4 inch wide…we made smaller ones than that…basically cut those in half. Place 1 inch apart on a cookie sheet. Bake for 20 minutes on one side then flip and bake for another 15-20. Remove and cool on racks.
Taken from culinaryconcoctionsbypeabody
Ingredients:
Salad greens
poached pears(recipe follows)
blackberry jam vinaigrette(recipe follows)
spiced caramel walnuts(recipe follows)
blue cheese( however much you like)
Poached Pears
2 ripe Green Anjou pears, cut in half and cored
1 ½ cups Pinot Gris(I used A to Z from here in the PNW)
1/3 cup sugar
1/3 cup Port wine
2 whole cloves
Bring wines, sugar and cloves to a boil(making sure the sugar dissolves) and then bring to a simmer. Poach pears for 15 minutes. Remove ¾ cup of the liquid and reserve. Leave the pears in the liquid while you prepare the rest of the salad.
Blackberry Jam Vinaigrette
¾ cup poaching liquid from the pears
2 TBSP cider vinegar
¾ cup olive oil
1 tsp garlic
¼ cup blackberry jam
Cook reserved pear liquid(make sure no cloves are in there) until reduced by half. In a blender or Cuisinart mix reduction with blackberry jam, vinegar, garlic and some salt to taste. While blender is running, slowly add the oil.
Spiced Caramel Walnuts
1 cup walnuts
½ cup sugar
½ tsp chile powder
½ tsp sweet paprika
1 tsp sea salt
Combine sugar with the spices. Place into a saucepan and turn on medium heat. Watch carefully to see the sugar start to caramelize around the edges of the pan. When that happens throw in the walnuts and stir. When they are coated in caramel spread onto a pan that has been covered in parchment paper. Once it is completely cooled, break into pieces.
To put the salad together:
Place a little bit of vinaigrette onto the bottom of the plate(this insures that the bottom greens get some of the good stuff too). Slice poached pear half in half. The slice each quarter and fan out placing it in the middle of the greens. Garnish with walnuts and blue cheese crumbles. Drizzle desired amount of vinaigrette.
Taken from cookingcutie
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 10-11 minutes. Drain, reserving 1 cup of the cooking liquid.
Season pounded chicken on both sides with herbes de provence (1 tsp per breast), salt and pepper.
Meanwhile, heat the oil in a heavy large frying pan over medium heat and pre-heat the grill to medium-high heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Put chicken on grill, turning after 4-5 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas*. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo generously with salt and pepper, and serve.
* Modifications:Prep time: 10-15 minutes
Cook time: 15 minutes
Serves: 6-8
Taken from canarygirl
Ingredients:
crust for one pie
2 eggs plus 2 egg yolks (reserve whites for another purpose)
1 cup heavy cream
1 cup milk
1/2 of 1 red pepper, chopped
1/2 of 1 yellow pepper, chopped
1 small-medium red onion, minced
1 leek, white parts only, thinly sliced
2 cloves garlic, minced
2/3 cup chopped ham
2/3 cup Gouda cheese, shredded
Preparation:
Par-bake crust at 425ºF (200ºC) for 10 minutes.
Meanwhile, whisk eggs with some salt and pepper until frothy.
Add in cream and milk and continue whisking until fully combined.
Add vegetables, ham and cheese and stir to combine.
Pour egg mixture into prepared crust.
Bake at 425ºF (200ºC) for about 45 minutes, or until just set in the center (it may still jiggle a little).
Allow to rest 10 minutes before slicing.
Ingredients:
1/2 lb fresh arugula (3 large bunches)
1/4 cup fresh squeezed lemon juice (2 lemons)
1/2 cup good olive oil (I use extra virgin)
1/2 tsp kosher salt (I use sea salt instead)
1/4 tsp freshly ground black pepper
1/4 lb chunk of parmesan
6 boneless, skinless chicken breasts (I actually used about 2 pounds worth of fillets, which worked out to about 12 fillets, and had to adjust the bread crumbs and parmesan a little)
1 cup flour
1 tsp kosher salt (again, I used sea salt instead)
1/2 tsp freshly ground pepper
2 extra large eggs (I needed 3)
1 1/4 cup seasoned bread crumbs
1/2 cup freshly grated parm cheese
1 Tbs butter
2-3 Tbs olive oil
Preparation:
Wash and dry your arugula (or open your prewashed greens, lmbo).
In a small bowl, whisk the lemon juice, oil, salt and pepper. Set aside to toss with greens right before serving.
How easy was that? Now on to the chicken…
Pound the chicken, or filet it like I mentioned above. (this is really important for fast cooking and juicy chicken.)
Combine flour, salt and pepper on a plate.
In a bowl, beat the eggs with 1 tbsp water.
On a second plate, combine the bread crumbs and parm.
Dredge the chicken in the flour, dip in the egg, and then dredge in the crumb/parm mixture, pressing lightly.
Heat the butter and olive oil in a large skillet. Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown. (I used only olive oil)
Toss the salad greens with enough vinaigrette to coat them, add more if you like. (I just dress the greens once they’re on the chicken).
Place chicken on dinner plate, then place a mound of salad over each chicken breast. Shave some parmesan with a vegetable peeler over the greens and serve immediately. (I just used more grated)
Recipe Source
Author: Barefoot Contessa
Taken from canarygirl
Ingredients:
2-3 tablespoons butter
1 red onion, minced
1/2 pound (200 grams) bacon, in small pieces
2-3 cloves garlic, minced
1 bunch green onions, chopped
3-4 chicken breasts, pan seared and sliced
2 pounds (1 kilo) farfalle (bowtie) pasta or other smaller pasta
1 cup cream
for sauce:
3 cups cream
1 chicken boullion cube
1 cup grated parmigiano-reggiano, asiago or grana padano cheese
cornstarch slurry to thicken
Preparation:
Pasta
1 lb. medium tube-shaped pasta, like ziti
1 egg, beaten
1/4 cup mizithra, grated
2 tbsp. butter
Cook pasta until just al dente in salted water. Melt butter and toss with pasta, cheese and beaten egg.
Cream
6 tbsp butter
2/3 c. flour
4 cups milk
salt and pepper
pinch of nutmeg
1/4 cup mizithra, grated
3/4 cup kefalotyri, grated
2 eggs, beaten
1 egg yolk, beaten
Melt butter in large saucepan. Add flour and whisk. Cook about 1-2 minutes to remove raw flour taste.
Stir in milk and bring JUST to a slight boil. Continue to simmer until thickened, and sauce coats the back of a spoon. Add salt, pepper and nutmeg to taste. Remove from heat.
Allow to cool slightly before stirring in cheese and eggs.
Meatsauce
1 tbsp olive oil
1 large onion, diced
2 lbs. ground beef
2-3 cloves garlic, minced
1 (6 oz) can tomato paste
2 cups water
1/2 can diced tomatoes (I don't normally add this but I had it leftover from the okra)
1 cinnamon stick (or about 1/2 tsp ground cinnamon)
8 whole cloves or allspice (or a mixture, ground is fine but I don't have it!)
1.5 tbsp dried parsley
salt (about 2 or 2.5 tsp), pepper to taste
Heat olive oil in skillet. Add onions and cook a few minutes before adding in beef. Brown beef and drain.
Return beef to pan and cook about a minute with the minced garlic.
Stir in remaining ingredients. Simmer for an hour, seasoning to taste.
Assembly
Grease a large lasagna pan or baking dish. Layer half the pasta mixture, the entire meat mixture, the remaining pasta and then the cream. (At least this is how you are supposed to do it, I had a huge pan so I couldn't really layer half the pasta and just made the entire first layer pasta, which makes it harder for the bechamel to separate).
Sprinkle with 1/4 cup grated kefalotyri and 1/4 cup bread crumbs.
Bake at 375 for about 35 minutes. Allow to cool about 10 or 15 minutes to stiffen/set.
Ingredients:
5 tablespoons sugar
4 egg yolks
1 cup milk
1 tablespoon cocoa
1 cup heavy cream
1 teaspoon pure vanilla extract
1 cup mini marshmallows
1/2 cup mini chocolate chips
2-3 graham crackers or digestive cookies, broken up a bit
Preparation:
Heat milk to the boiling point over medium heat.
Meanwhile, beat sugar and egg yolks until fluffy and creamy.
When milk is hot, remove from heat and gradually whisk in egg mixture and cocoa, stirring constantly to avoid cooking the eggs (you could temper them a bit if you want).
Return to heat, and stir constantly with a wooden spoon until thickened (it’ll coat the spoon).
Remove from heat and cool to room temperature.
Add cream and vanilla and stir to combine.
Add in marshmallows, chocolate chips and cookies.
Pour into ice cream machine and process about 20 minutes (or according to manufacturer’s instructions).
Ingredients:
4 sirloin steaks (nice thick ones)
2-3 tablespoons butter
3 cloves garlic, minced
1 small onion, minced
1/2 cup cognac (or 12 year old scotch)
1 cup beef stock (if using purchased stock, be sure to check the label to make sure it’s gluten free)
2 tablespoons green peppercorns (I use the jarred ones)
1 1/2 cups heavy cream
1 tablespoon bovril (this is gluten free beef reduction. It’s a paste)
lots of freshly cracked black pepper
cornstarch slurry to thicken (2 teaspoons cornstarch + 1/4 cup water)
Preparation:
Melt butter over moderate heat.
Add garlic and sautee just until golden.
Toss in onions and give them a good stir until translucent.
Deglaze pan with cognac.
Add peppercorns, beef stock, cream and bovril, and stir to combine.
Bring up to just below the boiling point and add cornstarch slurry to thicken–stirring constantly.
Cover and reserve.
Season steaks with cracked black pepper, and grill as desired.
Season with sea salt.
Allow to rest on wooden cutting board 5 minutes.
Plate steak and spoon sauce over.
Taken from canarygirl
These require the longest cook time on the grill, so that is something to keep in mind beforehand.
Grilled Potato Packets:
Ingredients:
4-5 potatoes, diced
1 medium onion, chopped
2-3 cloves garlic, minced
2-3 tablespoons extra virgin olive oil
2-3 tablespoons butter, in bits
1 teaspoon chicken flavored bullion granules (or vegetable…be sure your brand is gluten free if you are cooking gf)
salt and cracked black pepper
chopped parsley
Preparation:
Stir together all ingredients in a medium sized bowl.
Tear off 4 large-ish pieces of heavy duty foil.
Distribute the potatoes equally along one edge of the foil, leaving room at the edges for folding.
Fold half of the foil over potatoes, and seal packets by rolling up each open edge and pressing it closed.
Grill over medium coals for about 45 minutes, turning occasionally.
Be careful when opening packets, they’ll have steam to let off!
