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Beef skewers and potatoes

OW Staff | 7/2/2008, 5 p.m.

Add beef to marinade; seal bag and chill for several hours or overnight. Thread beef onto skewers and grill over medium heat for about 5 minutes on each side. Place in shallow dish and pour reserved marinade over the top.
Make ahead tip: Prepare marinade at home and store in a large resealable bag in the cooler. Beef may also be sliced and frozen and stored in another resealable bag in the cooler. It will be ready to add to the marinade once it's thawed, making this dish a snap to prepare on site. Makes 4 servings.

Foil Wrapped Potatoes Au Gratin
2 (1.6-ounce) packets Alfredo sauce mix
1 cup Rosemount Chardonnay
1 1/4 cups milk
2 tablespoons Dijon mustard
1 (5-ounce) package shredded Swiss cheese blend (or 1 1/4 cups shredded Swiss cheese)
1 1/2 pounds small Yukon Gold potatoes, halved and sliced
Sliced green onions and black pepper
Whisk together Alfredo sauce mix, wine, milk and mustard in a medium saucepan until smooth. Cook and stir over medium heat until thickened; stir in cheese. Place equal amounts of potatoes onto 4 large pieces of lightly buttered heavy-duty foil. Top with equal amounts of cheese sauce then fold in top and sides of packets to seal, leaving room for air to circulate. Place on a grill or near a fire over medium-low heat and cook for 30 minutes or until potatoes are tender, turning packets occasionally to avoid hot spots. Top with green onions and black pepper.
Make ahead tip: Prepare cheese sauce at home and store in a tightly sealed container in the cooler. Warm slightly before pouring over potatoes. Makes 4 servings.
-Courtesy of Foster's Wine Estates/Family Features.