Cedar Planked Salmon
Applewood Smoked with Orange & Ginger
Sugar & Spice
Preheat barbecue to medium-high, place the salmon on the plank directly on the barbecue grill and close cover for 18 - 20 minutes or until internal core reaches 145 degrees. When cooking on grill have a spray bottle ready in case of flare ups.
Preheat oven to 425 degrees. Place salmon and plan directly on middle rack. Bake for 18-20 minutes or until internal core reaches 145 degrees.
Eckrich Smoked Sausage Potato Salad
¾ of a regular size Eckrich Smoked Sausage. Halved lengthwise, cut into ½ inch thick slices
3 small red potatoes (about 2 ½ pounds), cooked, quartered
1 can (4 ounces) pitted ripe olives, drained, halves
2 cups Italian dressing of choice
¼ cup sliced green onions
1 clove minced garlic
2 teaspoons ground black pepper
Cook sausage in large skillet over medium heat for 6 minutes, stirring occasionally. Stir in potatoes; cook until heated through, stirring occasionally. Remove from heat. Add olives, garlic , dressing and pepper. Mix lightly.
Cucumber & Melon Sangria
2 liters lemon-line soda, chilled
One half honeydew melon, small cubed
One cucumber, cut into slices
Pour soda into pitcher, put honeydew cubes and cucumber slices into soda. Let sit in refrigerator for 30 minutes. Serve over ice
2 Bananas (not too ripe)
2 Tbsp. Sugar
2 Tbsp. Ground Cinnamon
2 Tbsp. honey
2 Tbsp. Bourbon
Vanilla Ice cream
Pre-heat gas grill
Slice the bananas in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a platter. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon and sugar mixture. Let the bananas stand for 5 minutes.
Brush grill with canola oil. Place the bananas, cut side down, on the center of the grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn the bananas over to the skin side and grill for 5 minutes or until the skins pull away from the bananas. Remove the bananas from the grill and serve immediately with a scoop of vanilla ice cream and a drizzle of bourbon.
Grilled Feta Stuffed Portabella Mushrooms
4 Portabella Mushrooms
12 oz. Crumbled Feta cheese
4 Tbsp. Olive Oil + 1 Tbsp for brushing
1 ½ tsp. Balsamic Vinegar
¼ cup Seasoned breadcrumbs
2 Cloves garlic, finely minced
2 tsp. chopped parsley
Salt & pepper to taste
Wipe mushroom with damp paper towel. Remove stems and carefully scrap out dark gills with the side of a spoon, reserve gills. In a small bowl mix feta, mushroom gills, parsley, garlic, breadcrumbs, balsamic vinegar, olive oil and salt and pepper. Let sit for 5 - 10 minutes.
Brush portabella mushroom with olive oil and place on plate. Stuff and mound feta mixture in caps.
Grill for 10 minutes or until mushrooms have softened.
1 Stick unsalted butter - softened
1 tsp. cinnamon
2 Tbsp. granulated sugar
Pinch of salt
4 ripe peaches, halved and pitted
In a small bowl, stir butter , cinnamon, sugar and salt. Mix until combined.
Brush peaches with Canola oil and grill until golden-brown and just cooked through. Top each with a few teaspoons of the butter mixture and serve with grilled pound cake, drizzle with maple syrup and top with whipped cream.
Grilled Pound Cake
1 pound Golden Pound cake
1 Stick unsalted butter- softened
4 Tbsp. Dark brown sugar
Pre-heat grill to medium
Slice a 1 lb pound cake into 8 slices. Butter both sides with the softened butter. Grill the first side for 3 minutes, turn and sprinkle ½ Tbsp. brown sugar on each piece. Grill second side for 3-4 minutes or until golden brown and toasted.