Ric and I had fun with this recipe we used Halibut because the wild salmon we like is now out of season. We also sliced tofu and marinaded in the same sauce for my mother because she is a vegetarian.
2 tablespoons olive oil
3 tablespoons of bourbon or whiskey
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1/2 tablespoon ground ginger
1/2 teaspoon of lemon juice
fresh ground pepper to taste
Mix all ingredients together and pour over the fish and marinate for at least 1 hour
2-pounds of halibut or salmon place on the cedar planks and grill for 8 to 10 minutes
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves chopped
1/2 teaspoon nutmeg
2 pounds russet potatoes cut into 1/8 inch slices
salt and pepper to taste
1/2 cup Parmesan cheese
preheat oven to 375 degrees. In saucepan,
heat up the cream with the thyme, garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some Parmesan cheese. Repeat this 2 more times. Cover and bake for 45 minutes. You can remove the lid and bake for 5 more minutes to brown the top.
Grilled Romaine salad
One Romaine heart will serve 2 people so us as many as you need
Cut Romaine in half long ways and leave the stem on, this will hold the romaine together
place romaine on the grill cut side down just until it starts to brown and get those nice grill marks.
Place romaine on a serving dish cut side up and drizzle with olive oil and balsamic vinegar
Than sprinkle crumbled blue cheese over top. Yum!