Monday, June 21, 2010

Last Night's Dinner

Before we demolished the blueberry pie last night, we ate some barbecued Boston steaks (steaks from a boneless Boston butt--a cut I wasn't familiar with until we brought our pig home) along with an old favorite side dish, grilled sweet potatoes with scallions. This is a quick and easy preparation, and really good with barbecue. Watch the potatoes carefully and turn them when they have nice char marks but are not too blackened. The scallions can be placed on the grill in a bunch and turned once. They'll cook more quickly than the potatoes.

Grilled Sweet Potatoes and Scallions

Serves 4

4 sweet potatoes, peeled and cut into 1/4-inch slices
2 tablespoons olive oil
2 bunches scallions, washed and trimmed from both ends
2 tablespoons unsalted butter
1/4 teaspoon cumin

1. Preheat a gas grill to medium. Place the sweet potatoes on a baking sheet, toss with olive oil, and sprinkle with salt. Do the same with the scallions, keeping them in a loose bunch.
2. Place the scallions on the grill in a bunch and cook, turning once, until they're softened and lightly charred in places, about 5 minutes total. Remove to the baking sheet.
3. Place the sweet potatoes on the grill and cook, turning once, until they have nice grill marks on both sides and are cooked all the way through, 6 to 8 minutes total. Transfer to the baking sheet.
4. Coarsely chop the scallions and place them in a bowl, along with the hot potatoes. Add the butter and cumin and toss to coat. Season with salt if necessary and serve.

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