Preparation:
Peel and slice lengthwise into 1/2" slices. Cook in boiling salted water to cover, 8-10 minutes. You should be able to get a fork thru but feel resistance, and slices should not break apart - obviously they need to hold up to the grill later. Drain 'em and cool to room temp. (I'll do this in the AM or nite before; remove from fridge 30 minutes before grilling.)
Mash glaze mixture with back of a spoon till butter is incorporated
Grill the slices 2-3 minutes per side over a moderately hot fire, then brush with glaze and cook 30 seconds per side to finish the glaze
I like a *very light* grate nutmeg to finish too, but I'm then a nutmeg junk |
