Cliff Bartlett
R.I.P. 5/17/2021
I've wanted to do both these cooks for a while now and finally got around to it. Ideally these potatoes side up nicely with a couple of juicy steaks but the freezer was bare, of steaks anyway. So I threw them on with a pork entree and I'm glad I did. Here's some pictures.
I boiled the potatoes the night before on my camp stove outside. Placed in fridge so they'd be nicely cooled in the morning. Makes the next step easier. The potatoes are shredded, in this case three large russets, and combined with minced shallots, s and p, cayenne, shredded cheddar and sour cream. Baked in my 2 qt. dutch oven.
Got the potatoes on the kettle for around 30 minutes.
I marinated 2 lbs. of pork shoulder for 8 hours. Put the marinade together using our Ninja. Juice of one lime, cilantro, fish sauce, garlic. jalapeno with seeds and honey. When done, added fennel seeds, cumin seeds and coriander seeds and pulsed a few times. Placed the marinated meat onto skewers, alternately with yellow squash, zucchini, red bell and green bell peppers.
Onto a hot grill.
Flipped
Brought the skewers in to plate.
Potatoes too.
My plate.
The pork was absolutely fabulous. Wonderful flavors from the marinade and extremely tender. Potatoes weren't too shabby either. I did deviate from the recipe on the cheese. It was highly recommended to use white cheddar, hand mixed, not bagged. I thought I had a block of hard white cheddar and I didn't. Not planning to go grocery shopping until later this week so I went with sharp yellow cheddar...... bagged,
Oh well, we loved it anyway. Have a good week everyone and thanks for looking.
I boiled the potatoes the night before on my camp stove outside. Placed in fridge so they'd be nicely cooled in the morning. Makes the next step easier. The potatoes are shredded, in this case three large russets, and combined with minced shallots, s and p, cayenne, shredded cheddar and sour cream. Baked in my 2 qt. dutch oven.
Got the potatoes on the kettle for around 30 minutes.
I marinated 2 lbs. of pork shoulder for 8 hours. Put the marinade together using our Ninja. Juice of one lime, cilantro, fish sauce, garlic. jalapeno with seeds and honey. When done, added fennel seeds, cumin seeds and coriander seeds and pulsed a few times. Placed the marinated meat onto skewers, alternately with yellow squash, zucchini, red bell and green bell peppers.
Onto a hot grill.
Flipped
Brought the skewers in to plate.
Potatoes too.
My plate.
The pork was absolutely fabulous. Wonderful flavors from the marinade and extremely tender. Potatoes weren't too shabby either. I did deviate from the recipe on the cheese. It was highly recommended to use white cheddar, hand mixed, not bagged. I thought I had a block of hard white cheddar and I didn't. Not planning to go grocery shopping until later this week so I went with sharp yellow cheddar...... bagged,
Oh well, we loved it anyway. Have a good week everyone and thanks for looking.
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