Adventures of
the 100 Year old grill
Second day of our mini-vacation (at home). We spent much of the day reading, drinking wine and grilling on the 100yearoldgrill! Candy made a bit of beauty for the table - a taste of springtime on the island and cut from the yard! It is supposed to snow tomorrow so this splash of beauty is well-timed. After an hour or so of work in the garden, we fired up the grill around 4 pm for an appetizer of grilled cheese - I know it sounds like grade school! But not with this cheese! Haloumi cheese is a semi-hard cheese from Cyprus that is awesome on the grill (thanks for the suggestion Ashley!) Slice the cheese in 3/8" slabs and grill on each side for about 30 seconds on a hot grill. A pound of cheese is a nice size appetizer for 4 people. We served it with blackberries and a pre-dinner martini! After the cheese course - we whipped up a marinated feta with roasted red peppers, black olives and thyme salad for the evening meal. Fire roasted peppers made up the core of a really fun Mediterranean cold dish. Grill the whole peppers until they are totally black on the outside - basically blistered and pretty burned. Toss them in a paper bag for an hour to cool, peel off the skin, tear them in half and remove the seeds (male peppers have less seeds - look for 3 lobes on the pepper instead of 4). This dish was pretty strong and overpowered the fish a bit. Best not to put them together in the same meal. About the smoked salmon. One of the best pieces of grilled salmon I have had in a long time. We took a thick one pound filet from the fish market and added a brown sugar/cumin/paprika dry rub to the top. I stacked a hot fire on one side of the 100yearoldgrill, leaving no fire on the other side. In order to smoke the salmon, you need to have no fire directly under the fish. I put the grill cover over the fish and added some green branches I had cut earlier to add smoke. It took about 30 minutes to smoke the fish. Candy made up a green grape, lemon, garlic, parsley sauce to drizzle on afterwards. What an amazing taste sensation! Make sure the fish is not over the fire and the skin side is down - no need to flip it. When the fish was done, I tossed a bit of broccoli rabe on the grill. Lightly oiled with salt and crushed pepper of course. Topped the broccoli with a dressing of sun-dries tomatoes, balsamic vinegar and pine nuts and dinner is served.
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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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