Sunday, March 13, 2011

3-13-2011 Grillin' at the Lakehouse

This weekend we went to a friend's lakehouse. We had a great time relaxing, cooking, grilling, eating, playing games, and did I say eating?! There definitely was no shortage of food.
On Friday night we made grilled chicken, salad, roasted asparagus, and I brought challah I had already made. My friend Jamison marinated the chicken in his brother-in-law's secret marinade, I will have to get that recipe for you because I loved the chicken.
We had a lot of other grilled foods while there: hot dogs, corn on the cob, peppers, asparagus, and salmon.We all pitched in and helped cook. There is nothing like good company while in the kitchen.
I put myself in charge of the grilled salmon, grilled corn on the cob, a Greek salad, and a sliced tomato salad. Look below for recipes.
Here are some pictures:
Grilled Salmon
2 cloves garlic, minced
6 T. olive oil
1 teaspoon dried basil
1 teaspoon coarse salt
1 teaspoon black pepper
1 large lemon, juiced
1 large salmon fillet, skin on or off
mix together garlic, olive oil, basil, lemon juice, salt, and pepper. Place salmon in large pyrex and pour marinade over. Marinate for at least an hour. Lay out 3 sheets of foil, or 2 sheets heavy duty foil on top of each other, spray with cooking spray. Place salmon on foil. Place salmon on foil on heated grill. Grill with top of grill closed for 20 minutes or until salmon flakes easily with a fork.
Slice Tomato Salad
This is a beautiful presentation, and so simple to make. This recipe has famously turned tomato haters into tomato lovers. So even if you don't like tomatoes, you should still give it a shot. If heirloom tomatoes are in season, try making this salad with an assortment of colors and shapes.
2 large tomatoes, thinly sliced
2 handfuls of arugula and/ or mixed greens
balsamic vinegar
1/2 lemon
olive oil- use best quality, I prefer extra virgin organic
salt, I prefer a fine sea salt
fresh basil, thinly sliced (lay several leaves on top of each other, tightly roll up, slice thinly-this method is known as chiffonade)
1 T. capers, optional
On a large platter place 2 handfuls of arugula and/or mixed greens. Lay tomato slices on top. Drizzle with balsamic vinegar (about 1-2 T.) squeeze half of lemon juice over tomatoes. Drizzle olive oil over tomatoes. Sprinkle with sea salt, and fresh cracked black pepper. Sprinkle with fresh basil and capers.
Grilled Corn on the Cob
Corn on the cob, any quantity
Soak corn with husks on in cold water for at least 30 minutes. Place on corn in husks on grill, and grill until charred, about 20 minutes.
Greek Salad
The dressing for this salad comes from the South Beach Diet. I sometimes add more salt, it all depends on how sour the lemons are. Taste the dressing when it is all mixed together and decide if it needs more salt.
1 head romaine lettuce, washed, dried and chopped
1 cucumber, peeled, and sliced
1 large tomato, chopped
3 green onions, sliced
1/2 red bell pepper, chopped
1/4 C. kalamata olives
1/2 C. feta cheese crumbles
2 T. extra virgin olive oil
2 T. lemon juice, must use fresh squeezed
1/2 t. salt
1/4 t. pepper
1 t. oregano
Mix together olive oil, lemon juice, salt, pepper, and oregano.
In a large bowl place romaine, tomatoes, cucumbers, green onions, red bell peppers, olives, and feta cheese. Toss with dressing. Serve immeadiately.
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