Others

BBQ Style Hash Browns
2 medium onions
2 medium potatoes
¾ cup water
1 tablespoon virgin olive oil
1 teaspoon finely minced garlic
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon freshly ground pepper

Peel and cut onions into bite sized wedges. Wash potatoes (leave skins on) and cut into ¼
inch cubes. Put potatoes, onions and water into a baking dish. Cover tightly with foil and
roast 25 minutes on indirect portion of the grill; drain well.
In a large bowl, combine olive oil, garlic and paprika. Add potato and onion mixture; toss
to coat.
Return mixture to baking pan, distributing it into a single layer. Return baking pan to the BBQ and roast uncovered another 20 to 30 minutes, turning
every 5 minutes season with salt and pepper, and serve.

Fried Bananas on the BBQ
4 medium bananas
2 or 3 tablespoons fresh lemon juice
¾ cup finely crushed corn flakes
canola oil for frying
cinnamon and sugar
Peel bananas and cut each in half. Cut each piece into four pieces - lengthwise.
Place the banana pieces in a large shallow bowl and drizzle with lemon juice to prevent
browning. Let set for 5 minutes.
Heat canola oil (about ½ inch deep) in a heavy skillet over the direct heat part of the grill.
Place crushed corn flakes in a separate large shallow bowl or on a baking pan. Roll each
banana piece in corn flakes until well covered.
Fry banana pieces in skillet until golden brown on each side.
Sprinkle with a 50/50 mix of cinnamon/sugar.