Diablo Potatoes

In case you don't know Diablo is another name for the Devil and we gave this potato recipe the name Diablo for a couple of reasons.

First it is a quick way to remember how long to cook them- 666- 6 minutes, 6 minutes, 6 -10 minutes. And secondly we almost always serve these with a simple Sriracha Mayonnaise for dipping.

Now before we get to the potatoes I have to ask are you familiar with Sriracha? If you like spicy foods and you aren't you need to run to the store and get some of this wonderful condiment. It will be found on the aisle with the Asian foods, it is a wonderfully spicy sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is one of my go to ingredients when I want to add a bit of heat to just about any dish. To make Sriracha Mayonnaise simply add some Sriracha to mayonnaise to taste, a little goes a long way so add it in small amounts and taste as you go. I like to make this up around the time I start the grill so it has time to sit in the fridge. This allows the flavors to “marry” a bit.

Now onto those potatoes. Start with large baking type potatoes, one per person is usually enough but if you think people are going to be really hungry it is certainly easy to add a few extras to the batch.

Wash those potatoes really well and then cut them lengthwise into 6 – 8 wedges each. I normally do e 6 unless the potatoes are really fat. Now immediately toss the wedges of potato with some oil- either vegetable oil or olive oil- whatever is handy. I like to do this in a large plastic bag to make clean up super easy. Now season to taste with salt, pepper and dry herbs/spices. This is where you can get creative use whatever sounds good to you at the time or that you feel will go well with the rest of the meal. If you are using Italian dry herb seasoning in the maindish throw some in with the potatoes, maybe some chili powder or whatever. Remember potatoes are fairly bland and take well to just about any seasoning. The only thing you can really do wrong here is to not season them, at the very least throw in some salt and pepper.

Now over direct heat on the grill- and you want it to be a fairly hot grill- place the potatoes laying on one of the cut sides. Let them cook on the covered grill for 6 minutes. Now turn them all to the other cut side keeping them over direct heat for another 6 minutes. At this point they should be cooked most of the way through and be nicely browned on both cut sides. Now flip them over onto the peel side and place them to the side of the grill (indirect heat part) and cook for another 6 to 10 minutes. This is usually a good time to get the burgers or steaks cooked. At the end of the last cooking time they should be cooked through. They can actually hang out for a few more minutes if need be on the cooler side of the grill. 

on the first side

second side

finishing off on the cool side of the grill while the rest of dinner cooks

 

Serve with the Sriracha Mayonnaise or whatever you like to dip your fries into.

Gingerbread with Warm Orange Sauce

I love the smell of gingerbread baking; it makes the entire house smell so warm and inviting making this the perfect dessert to make if you have guests coming for dessert. They will be hungry for it the moment they step in the front door. I love to put the chopped candied ginger into the batter; they are such a wonderful little surprise sprinkled through the moist cake. I know that candied ginger or crystallized ginger as it is called sometimes can be very expensive, especially when you get it on the baking aisle. I try to always get mine at Cost Plus World Market; they carry bags of it in the candy aisle. I am sure other stores probably do too. I am also going to try making some of my own in the next couple of weeks, if I get a good recipe I will be sure to share it here.

The warm orange sauce is a wonderful team player with the gingerbread and would also be wonderful on pancakes or waffles too. I store it in the fridge and just reheat the amount we need as we need it in the microwave.

Gingerbread

2 1/3 cups flour

1/3 cup sugar

1/3 cup finely chopped candied ginger

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¾ teaspoon salt

1 cup molasses

¾ cup hot water

½ cup vegetable oil

1 egg

Grease an 8”x8” baking dish well.

Heat oven to 325 degrees Fahrenheit

Combine the flour, sugar, candied ginger, baking soda, ground ginger, cinnamon, and salt in a bowl and stir to mix well. Add the remaining ingredients and mix with a mixer on low for about 30 seconds to combine. Turn the mixer to medium and beat for an additional 3 minutes to thoroughly combine. Be sure to scrape the bowl several times during this process.

Pour batter into prepared baking dish and bake for 50 to 55 minutes or until it tests done with a toothpick in the center.

Serve warm with Warm Orange Sauce

Warm Orange Sauce

1 cup sugar

2 Tablespoons cornstarch

1 Tablespoon flour

Pinch of salt

1 ¼ cup orange juice

½ cup water

¼ cup lemon juice

1 Tablespoon butter

1 teaspoon grated orange peel

1 teaspoon grated lemon peel

Combine dry ingredients in a medium size sauce pan and stir to combine.

Slowly whisk in the liquids.

Cook over medium heat whisking constantly until the mixture comes to a boil. Continue to whisk constantly while boiling for 3 more minutes.

Remove from heat and stir in the butter and grated peels.

Serve warm, store any leftovers in the fridge in a covered container.