Ingredients
Main
- 3 medium whole yellow onions
- 4 whole leeks, cleaned
- 2 tablespoons (30 ml) blended olive oil or canola oil
- 4 lbs (1.8 kg) new potatoes, blanched tender in salted water
- Salt and pepper to taste
- 2 fresh jalapenos, stemmed and seeds removed Jalapeno Butter
Jalapeno Butter
- 3 garlic cloves
- 1 teaspoon (5 ml) salt
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 3 tablespoons (45 ml) minced cilantro leaves and stems
- 1/2 teaspoons (2.5 ml) smoked paprika
- 1/4 lbs (0.1 kg) unsalted butter, softened
Instructions
Main
Step 1
Set the EGG for direct cooking with no grid at 400°F/204°C.
Step 2
Place the leeks and onions directly on the coals and let them cook for 10-15 minutes until charred outside and tender inside (the time depends on size of the onions).
Step 3
With tongs, remove the leeks and onions from the coals. Lay out on a sheet pan and let them cool.
Step 4
Peel the charred skin from the leeks and onions and discard the skins. Dice the tender onions and leeks.
Step 5
Add the cooking grid, and place a Big Green Egg Cast Iron Skillet to the grid to heat. Add oil to the skillet and gently toss and sauté the potatoes for 3-4 minutes until seared and heated. Add the leeks, onions and jalapeno butter and season with salt and pepper to taste.
Step 6
Continue to cook the potatoes for an additional 4-5 minutes, simmering in the jalapeno butter and heating the potatoes through.
Step 7
Remove and serve.
Jalapeno Butter
Step 1
In a mortar and pestle or food processor, combine garlic, jalapenos, lemon juice, cilantro and salt. Grind or process the ingredients together to make a paste. Add the mixture to the soft butter and add the paprika.
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