Monday, 9 June 2008

Food Network Canada Cooking Club - Matt Dunigan's Grilled Potato Skins and Avocado Corn Relish


This is the June Food Network Canada Cooking Club Challenge. Due to popular demand, a barbecue recipe was chosen. The recipe was from Matt Dunigan's Road Grill, I have adapted somewhat it to my own style. For the original recipe, click here.

Recipe 1: Grilled Potato Skins with Cheddar, Chorizo and Strained Yogurt
Serves 8
INGREDIENTS
4 x Large russet potatoes washed, skin on
2 tbsp olive oil
2 cups mixed grated cheddar cheese
1 half cup cooked Spanish chorizo diced small
1/2 cup chopped scallions
1/2 cup strained yogurt
Salt and pepper to taste

DIRECTIONS
Preheat oven to 400 degrees. (I used a toaster oven) Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Bake on pan for 50-60 minutes.
Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch border of potato on the skin.
Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and chorizo equally among the potatoes.
Preheat BBQ to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill.
Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
Remove from BBQ. Top with yogurt and salsa if desired.

Recipe 2: Avocado Corn Relish

INGREDIENTS:
2 peeled and pitted ripe avocados coarsely mashed
2 tbsp finely chopped red onion
2 tbsp finely sliced green onion
1 cup roasted corn kernels or canned
1/4 cup roughly chopped fresh cilantro leaves
Juice of 1 large lime
1/2 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste

DIRECTIONS:
1. To prepare the salsa, mix the mashed avocados, onion, green onion, corn, cilantro, lime juice, cumin, and chili powder together in a medium sized bowl and season to taste with salt and pepper.

This was a big hit at my BBQ this weekend. One of our guests was a die-hard meat and potato man and he was thrilled to be offered hamburgers and stuffed potato skins. We ate leftover skins for breakfast this morning and they were pretty good the next day. I must warn you, they are filling. If you are a light eater you might have to find someone to share with you. I would definitely try this again, perhaps vary the style a bit.