ONION BLOSSOMS
Great served as a snack, or to dress up barbecued meats, poultry or fish.
Makes 4 servings.
Ingredients
4
medium sweet onions (4-5 ounces each)
1
tablespoons margarine or butter, melted
1
teaspoon Dijon-style mustard
1/8
teaspoon hot pepper sauce
1
tablespoon brown sugar
1
pepper (optional)
Preparation
Peel onions, then cut almost completely through each onion, forming 8 wedges. Onion will be loose, but still be intact.
Prepare four 12-inch squares of aluminum foil. Place one onion in the center of each foil square.
Stir margarine (or butter) with hot pepper sauce and drizzle over onions. Sprinkle with brown sugar. Then bring up two
sides of foil square and double fold. Bring remaining corners up and completely enclose – leaving enough space for
steam to build.
Place wrapped onion blossoms on grill, directly over medium heat. Close lid and cook 15 to 25 minutes or until onions
are nearly tender. Make a 2-inch opening at the top of each onion wrapping, then close lid and cook 5 to 10 minutes
more, or until onions are lightly browned. Sprinkle with pepper if desired and serve warm.
GRILLED POTATO SKINS
Serve these crispy potatoes as a snack or side dish. We’ve included microwave instructions for a timesav- ing short cut.
Makes 12 servings.
Ingredients
6
baking potatoes (about 8 ounces each)
3
tablespoons margarine or butter, melted
1/2
cup picante sauce
1
cup shredded cheddar cheese (4 ounces)
3
slices bacon, crisp-cooked and crumbled or use prepackaged bacon bits
1
chopped tomato (optional)
1
diced green onion (optional)
1/2
cup sour cream (optional)
Preparation
Puncture clean potatoes with a fork, wrap in aluminum foil and place directly over low to medium heat. Close lid and cook
directly for 1 hour or until center is tender. OR - Microwave clean, punctured potatoes on high for 15 to 20 minutes, or
until center tender. Allow cooked potatoes to cool then unwrap and discard foil.
Cut potatoes in half - lengthwise. Scoop out potato pulp (serve separately or discard.) Be sure to leave 1/4-inch thick
potato shell remaining. Brush the inside of each potato shell with melted margarine. Spoon 2 teaspoons picante sauce
into each potato shell, sprinkle with cheese and top with bacon.
Place prepared potato skins on grill, directly over medium heat. Close lid and cook for 8 to 10 minutes or until potato
skins are crisp. Sprinkle each potato skin with tomato and green onion and then top with sour cream, if desired.
Barbeques Galore
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(949) 597-2400
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10 Orchard Road, Suite 200
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Lake Forest, CA. 92630
