On Wed, 24 Jun 2009 16:44:33 -0700, koko > wrote:

>
>With yogurt spice paste and sesame seed crust.
>
>How could you pass up a recipe with a name like that?

snippage
>
>The recipe is a little involved so I'll type it out and post it
>tonight.
>
>koko

Here the recipe is.

@@@@@ Now You're Cooking! Export Format

Cheese Stuffed Potatoes Yogurt-Spice Paste Sesame Seed Crust

vegetables, bar-b-q

potatoes and stuffing
3 large russet potatoes; unpeeled, scrubbed
1 cup packed Monterey Jack cheese; coarsely grated
2 tablespoons Butter; melted
2 tablespoons chopped fresh cilantro
1 green onion; finely chopped
1 serrano chile; seeded, minced
1 tablespoon sesame seeds
coarse kosher salt
yogurt-spice paste
2 cloves garlic; coarsely chopped
2 teaspoons chopped fresh ginger; peeled
2 teaspoons sweet or hot paprika
1 teaspoon Salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup plain yogurt; greek style**
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds
disposable aluminum baking pan
11 3/4X8 1/2X 1 1/4 inches

Potatoes and stuffing:
Position rack in center of oven and preheat to 400°F. Place potatoes
directly on oven rack and bake until tender when pierced with fork,
about 1 hour 15 minutes. Transfer to platter and let stand until cool
enough to handle.
Do Ahead:Can be made one day ahead. Cover and chill.

Cut potatoes horizontally in half. Using spoon, scoop out pulp,
leaving 1/2-inch-thick shell. Transfer potato pulp to medium bowl and
mash; mix in cheese, melted butter, cilantro, green onion, chile, and
sesame seeds. Season potato mixture generously with salt and pepper;
divide among potato shells
Do Ahead: Can be made six hours ahead. Cover and chill.

Yogurt-Spice Paste:
Combine first 6 ingredients in processor. Using on/off turns, blend
until mixture is finely chopped. Add yogurt, oil, and lemon juice and
process until smooth puree forms. Transfer to small bowl. Season to
taste with salt and pepper.
Do Ahead: Can be made six hours ahead. Cover and refrigerate.

Remove top rack from grill. Place disposable aluminum baking pan in
center of bottom rack (if using 2-burner gas grill, place pan on 1
side of burner) Add enough water to pan to reach depth of 1 inch.
Prepere barbecue (medium heat.) If using charcoal grill, light
briquettes in chimney and pour half onto rack on each side of
disposable pan. If using 3 burner gas grill, light burners on left and
right, leaving center burner off. If using 2 burner gas grill, light
burner on side opposite disposable pan. Return top rack to grill.
Place sheet of foil on grill rack above unlit burner; brush with
vegetable oil.
Place sesame seeds on small plate. Place half of yogurt-spice paste in
shallow bowl and reserve. Spread remaining yogurt-spice paste over top
of potato filling in each potato half. Sprinkle with half of sesame
seeds. Dip bottom of each potato half into reserved spice paste, then
dip into remaining sesame seeds. Place potatoes atop foil on grill
rack above disposable pan. Cover barbecue and grill until potatoes are
heated through and bubbling in center, 25 to 30 minutes. Transfer
potatoes to platter and serve.

**a thick yogurt; sold at some supermarkets and specialty food stores
and Greek markets. If unavailable, place regular yogurt in
cheesecloth-lined strainer set over large bowl. Cover and chill
overnight to drain.

Notes: bon appetit July 2009


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/20