GE 840083500 - Manual (Page 11)

840083500 EvOO 1/29/01 10:37 AM Page 11
2. Combine all the remaining ingredients in a large, resealable plastic bag or
mixing bowl, blending them well.
3. Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal
the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.
4. Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with
tongs every 10 minutes to prevent burning and to ensure even cooking. To test
for doneness, cut into the thickest part of the wing, the meat should be white,
with no trace of pink and the juices should run clear.
Grilled Potato Planks
© Preparadon tíme: 15 minutes
Marinating time: 30 minutes to 1 hour
Grilling time: 15 minutes
Yield: 4 servings
4 medium potatoes (about VA pounds
total), scrubbed
6 tablespoons extra-virgin olive oil
1M> tablespoons white wine vinegar
2 cloves garlic, peeled and finely minced
1 teaspoon dried maijoram, oregano,
or dill
Vi teaspoon Tabasco sauce, or to taste
'A teaspoon kosher salt (or table salt),
to taste
Pepper to taste
1. Cut the potatoes lengthwise into !A-inch-thick slices. Place the slices in a
i medium saucepan with enough lightly salted water to cover. Cover the pan
Vy and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with
the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large,
shallow baking dish.
2. Make the marinade by combining the remaining ingredients; pour the marinade
over the warm potato slices, turning to coat. Cover and let stand for 30 minutes to
1 hour.
3. Before grilling, brush both sides of the potatoes with the marinade, being sure to
include bits of garlic and herb. Place the potatoes on the grill and grill until lightly
browned for 6 to 8 minutes. Turn and grill until lightly browned and crisp on
the second side 6 to 8 minutes more. If desired, season before serving with addi­
tional salt and pepper and Tabasco sauce.
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