|
Menu |
 BBQ Smoking and Grilling |
 Helpful BBQ and Smoker Information |
 Recipes for your BBQ  My Smoker! |
|
|
|
|||||||||||||||||||||||||||
Tom's Personal Smoker and Grilling
Barbeque Web Page
|
 |
 |
 |
|
 |
|
4 |
|
small red bliss potatoes, about 1 to 1-1/2 inches in diameter |
|
1 |
|
quart water |
|
1 |
|
tablespoon salt |
|
2 |
|
tablespoons vegetable oil |
|
|
|
Pinch of salt |
|
8 |
|
teaspoons sour cream |
|
1 |
|
tablespoon fresh chopped chervil or 1 teaspoon dried chervil leaves |
|
1 |
|
ounce sevruga or osetra caviar |
Place potatoes in a medium saucepan; add water and salt. Bring to a boil over high heat. Cover; reduce heat to simmer and cook 15 to 20 minutes or until tender. Drain and cool until easy to handle.
Cut a flat spot on opposite ends of each potato. Cut each potato in half between the flat spots. Remove 1 scoop out of the inside of the potato with a small melon baller. Place potato halves in a bowl, drizzle with oil and toss gently to coat. Sprinkle with salt.
Place potatoes on cooking grate and grill 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and cool slightly.
Spoon 1 teaspoon sour cream into each potato half. Sprinkle with chervil and top with caviar.
Makes 8 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
