Thursday, August 18, 2011

Dinner on the Grill

Tonight's dinner is salmon, asparagus, peaches, salad of romaine - all cooked on the grill.

Grilled Peaches
If you have never had a grilled peach before I highly recommend it.  It is a easy and great thing to do with fresh peaches.  To get the peaches ready for the grill, cut the peaches in half remove pit, dip the cut half into melted butter, and then dip it into sugar.  Add the peaches cut side down to the grill.  The grill needs to be warm enough but not too hot, you don't want to burn the sugar only caramelize it.

Grilled Asparagus
Bend the asparagus so that the tough section will break off, discard.  Wash the top sections, place on platter and drizzle with olive oil.  To grill the asparagus we use a flat cast iron skillet that is put on the grill heated to warm then the asparagus placed on there to cook.   Cook to the desired doneness.  

Grilled Romaine Lettuce
I have to thank Tara a new friend of mine for putting this idea in my head.  Have had it grilled but have never done it myself.    I washed a head of romaine lettuce took the few outer leaves off the head.  The head I was dealing with was a rather large one so I just cut it in half (which would be plenty for both of us).  I drizzled olive oil, added freshly ground salt and pepper and a little bit of garlic powder, do this to both sides of the lettuce.  Place on grill for about 2-3 minutes per side with the heat being at about 400-450 degrees.  Remove from grill and in my case since this was such a large piece of lettuce I cut it in half.  Placed the lettuce on each plate and added a little more olive oil, a little bit of balsamic vinegar and added a little bit of blue cheese chunks.

Grilled Coho Salmon
The salmon came from Alaska.  This salmon has such a wonderful texture and is full of vitamins.  I used a Pampered Chef Spicy Pineapple Rum Sauce.  I brushed it onto the salmon before it was grilled and then brushed a little more on as it was cooking.  The salmon was cooked on the grill at 450 degrees for 3 minutes meat side down and flipped it over skin side down, re-glazed and cooked for about 10 minutes.  

The beautiful thing about this dinner is that there is hardly any clean-up at all.  Everything pretty much goes into the dishwasher. 

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