potatoes and cut them into 1/2 inch cubed pieces. Set aside and prepare
olive oil mixture.
Place the cup of olive oil, crushed garlic, cracked pepper, kosher salt,
rosemary, and thyme in a small bowl. Stir the mixture until all the
ingredients are evenly distributed. Place the mixture in a plastic sealable
gallon bag or in a container with a lid, add the cubed potatoes to the
olive oil mixture and shake for about a minute or until the potatoes
are fully coated.
Using heavy-duty foil, tear off a piece that is about 1-1/2 foot square.
Crimp the edges to form a small pouch-like pan and place on the grill.
Next, pour the potatoes into the pouch and grill in the foil, stirring
every 10 minutes until the potatoes are tender: approximately 30 to
These are a great accompaniment with the Chicken Rancho.
shrimp, peeled and deveined, leave tail attached
cup olive oil
Tbps. red-wine vinegar
Tbps. tomato paste
tsp. minced garlic
Tbps. chopped parsley
tsp. Hawaiian sea salt
cracked pepper to taste
the shrimp in cold water and pat them dry. In a large mixing bowl, mix
all ingredients for marinade. Add shrimp and mix until the shrimp are
well coated. Marinate shrimp for about 2 hours at room temperature,
stirring gently every 1/2 hour.
Preheat natural gas barbecue or broiler (very hot). Place shrimp on
oiled rack and grill for about 3 minutes. Baste with marinade and turn
and cook for another 2 minutes (do not overcook). The shrimp are customarily
eaten by holding one by the tail and dipping it into the sauce. Hot
French or Italian bread for dunking is almost a must with this.