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I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Sunday, September 07, 2008

Camp Style Scallop Potatoes

During the kitchen renovations I was determined to prepare as many home cooked meals as possible. For the most part the weather co-operated so I could use the grill as an oven much the same as I do during the hot summer months. What was a bit different from our normal and lighter summer fare was cooking a bit heavier comfort foods. The day following the renovation was hot and humid so instead of cooking indoors I cooked the meal on the grill.

Camp Style Scallop Potatoes

It was a really tasty comfort meal! On the dinner menu was bone-in ham, camp style scallop potatoes, niblet corn and tossed salad. I wrapped the ham well in tin foil then put it on the grill on direct low heat to cook. Recall that direct heat is over the heat source whereas indirect heat is not over the heat source. The camp style scallop potatoes were cooked in covered tin foil pans on indirect heat. The corn was heated on the side burner of the grill. This was a quick and easy to prepare meal with minimal prep work and very little clean-up. More importantly the heat was kept out of the house!

Camp Style Scallop Potatoes
6 - 8 potatoes, unpeeled
¼ large red onion
sea salt
fresh ground pepper
unbleached flour
fresh chives
scalded milk

Wash the potatoes. Cut into thin slices using a mandolin. Place in lightly salted water until ready to use. Cut the chives with scissors to form small pieces. Chop the red onion. Lightly butter the bottom of a foil pan. Spread a single layer of the potato slices over the bottom of the pan. Sprinkle lightly with flour, salt and fresh ground pepper. Sprinkle on a few onion and chive pieces. Add two or three small pieces of butter. Continue adding layers in this fashion ending with a onion, chive layer. Scald about 2 cups of milk. Pour over the potatoes until milk is coming just slightly over the top layer. Cover with tin foil. Place on indirect heat in medium grill. Allow to cook about 40 minutes or until potatoes are soft and sauce is creamy.

Note: These can be cooked on indirect heat using a charcoal grill or wood heat by moving coals to one side and placing the foil pan over the area cleared.

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