Adventures of
the 100 Year old grill
Our first full day on vacation (at home). Candy and I (and Sia the dog) took a walk through the woods to the grocery store to pick up last-minute supplies for dinner, then sat on the porch and read for awhile - nice to not have an agenda for a few days! Ended the evening with a most enjoyable time around the grill! Created a new recipe for a pre-dinner drink. We had made some infused vodka with rhubarb from the garden and some 150 proof Twenty Two vodka last fall. So we took an ounce of the diluted infused vodka, added 1/2 oz lemon juice, an ounce of Aperol and topped with club soda - nice summer refresher! Note the timbers in the background - they will be for the new woodshed I'm building this summer. Hemlock from northern Maine. Started dinner with proscuitto-wrapped mango on the grill. This would work really well with peaches, apricots or pineapple as well. Wrap the prosciutto around the mango, brush with oil and salt and pepper. Grill for about 3 minutes turning once to get grill lines. Then drizzle with a balsamic reduction, We then went in a made some bread dough to grill. What an awesome recipe - involves beer and cornmeal! Makes a stiff flatbread that is idea for grilling. Top it with a Arugula salad with mangos, avocados and cucumbers and a fantastic dressing (think cumin, coriander, tabasco, cilantro, OJ and lime) - we enjoyed this course upstairs in the workshop with lots of candles. We did open a really nice bottle of Pinot Noir from Willamette Valley in Oregon. We learned from the wine guy (Layne) that Oregon Pinots are fashioned after France's Burgundy Region. Who knew - priced betted too. Finally the main course - Cooking a whole fish isn't hard. I learned the key from a master griller - my best friend Phil. He's been grilling on wood since he was a toddler (or earlier). We picked up a Black Sea Bass from Harbor Fish Market when we in town yesterday - most of their fish has come in off the boats in the past day or so - tends to be really fresh. I have them clean, descale and de-fin the fish but leave on the head and tail. Make 3 diagonal cuts in the sides of the fish, brush with a bit of olive oil and salt and pepper and grill for about 20 minutes over a medium hot fire, turning once. I've learned not to play with it too much as it is pretty fragile. Top with a spicy mango lime vinaigrette and we were good to go! All in all a most refreshing day!
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The 100 Year old GRillThe adventures of living on an island, grilling over fire on a repurposed kitchen stove from the 1800s and enjoying our journey here on this planet! Archives
March 2018
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