An old friend from high school (geez) emailed today asking for a good grill menu for a boyz dinner on the lake to follow a day of fishing and boating. You cannot know the joy it brings me to get to suggest menus and recipes to friends. It certainly tickles my “plan a dinner party menu” spot.
When a man asks me for a menu, my joy is multiplied by 10! I know a lot of you guys are great cooks and grill meisters. But to put together a thoughtful dinner menu – well, this guys gets gold stars. That and a menu of course.
I thought I should share the menu love with all of you as well. This menu is really perfect for late Spring, early Summer and lends itself to all kinds of variations on the sides. Let me know whatcha think!
Billy’s Boyz Boat Bash
Cedar Plank Grilled Salmon
Orange & Garlic Marinated Grilled Fennel
Grilled Tri-Color Potatoes with Rosemary & Pepper
Grilled Amaretto Peaches with Nocciola Gelato
1- side of Salmon (1/2lb per person) (recipe based on 2lb)
1/2 Cup Sour Cream
1/4 Cup Fresh Horseradish
1/2 Cup Creme Fraiche
4 Slices Prosciutto
Olive Oil, S&P
1 Cedar Plank
Soak the cedar plank in warm water for 20 minutes or so before grilling.
Rinse the salmon filet, pat dry and coat with olive oil and a generous covering of fresh ground salt and pepper. Lay the prosciutto slices lengthwise down the filet til lightly covered. Squeeze the juice of one orange over the salmon. Slice the other oranges into paper-thin slices and layer over the salmon.
Grill at 400 degrees on the upper shelf of the grill for about 20 minutes. Test for doneness. Let rest 10-15 minutes. If your grill does not have an upper shelf then grill the salmon to the side of the flame.
While the salmon rest, in a small saucepan add 2 tbsp. fresh squeezed orange juice, sour cream, horseradish, creme fraiche and some fresh ground black pepper. Warm over medium heat and stir to combine flavors.
Place whole salmon on a serving tray and garnish one side of the tray with a few fresh orange slices. Serve the warm sauce on the side.
Separate the leaves of a few heads of fennel and place in a bowl. Marinate in a 1/2 cup of fresh orange juice, 1/4 cup olive oil and fresh ground salt & pepper. Grill over indirect heat until soft (about 10 minutes). The fennel becomes sweet and the grill adds a nice smoky flavor.
Par boil the potatoes in salted water. Remove, drain and coat in olive oil. Add some fresh chopped rosemary, salt and pepper to the potatoes. Coat well. Grill over a 350 degree flame on a piece of aluminum foil or in a vegetable grill cage.
1/2 the peaches and give them a light coat of oil and a sprinkle of white pepper. Grill flesh side down over indirect flame for 4-5 minutes until soft but not even close to mush. Flip them onto their skin side and fill the pit area with amaretto. Let grill another 2-3 minutes to warm the amaretto and let it soak into peach. Serve with a scoop of vanilla or a nut ice cream, like hazelnut or pecan.
It was good for me – Was it good for you?