DECK CHEF

Here are a few quick ideas for the grill. Even though the cool blast of winter has finally hit many places, a sure sign of spring is around the corner. Yep, I'm talking about The Daytona 500. You may have your bike parked in the garage during this winter. Or you are bundled up like the little brother in the Christmas Story movie and still cruising up and down the byways.

Whichever applies to you, be sure to ride safe so you can make it to that next cookout loaded with family, friends and good food! As always, Ally and I wish everyone the best! Now pass the 'taters!

Grilled Cajun Taters
4-5 baking potatoes
Butter or non stick spray.
2 tablespoons Cajun seasoning
1 teaspoon brown sugar
Slice the taters, skin on or off, into thick enough slices to maintain shape on a grill but thin enough to cook. Coat each piece with some butter and sprinkle with Cajun seasoning. Place on the grill using some foil if needed. Keep well coated with butter and seasoning. Turn as needed, sprinkle with a tad of brown sugar before serving if desired. Cook until golden brown.


Pocket Wellingtons & Cheese
Try this quick beef wellington knock off on the grill or in the oven. The biscuits should be the cheaper kind as thick biscuits don't work as well. A frozen pastry crust would be even better if cooking in the oven
2 cans cheap biscuits (or filo or crust)
1 pound beef stew meat (or ground beef)
1 can diced mushrooms
1/2 cup provolone shredded
1 small minced onion
2 tablespoons bread crumbs
1 egg HOLD FOR WASH
Salt & Pepper to taste
Italian seasoning
Brown the meat and drain. Use oil and some favorite seasoning if desired. Combine everything except the biscuits and the egg and mix well. For added flavor some beef broth would be perfect. Open the biscuits and separate equally. You should have equal bottoms and top. Spoon equal portions onto the bottom biscuits. Spread out filling a bit and top with a second biscuit. Press edges together until all biscuits are done. For the wash, beat the egg in a small bowl with a few drops of water. Brush each pocket wellington with the egg wash.  You can cook these in a very hot covered grill using a foil pan or in the oven.


Pick up one of Kent's Books online at www.thedeckchef.com or at your favorite book store. This includes Kent's newest cookbook The Tennessee Hometown Cookbook!
Kent "The Deck Chef" Whitaker
You can visit Kent online at www.thedeckchef.com or www.myspace.com/thedeckchef for his latest books, signings and more.  Look for Kent & Ally's recipes, cooking tips and tricks every month in The National Barbecue News and their growing list of newspaper partners.
Do you want The Deck Chef in your local paper? Just email us the info - thedeckchef@hotmail.com -  and we will take care of the rest. The best in tailgate tips, tricks and recipes!