Grammy came to visit for a week along with Jonathan Zerbib, the AFS student from The Netherlands who is living with Jack and Julie this year. Steve and Audrey passed through Milwaukee on their way to and from Cancun so of course we had a grill fest.
The first thing we made was Mauritius Shrimp Kebabs (see earlier post) which were great except the kebab part which made it hard (impossible) to get both the shrimp and the veggies cooked at the same time. Shrimp cooks much faster than the veggies did.
We made Tandoori Salmon on Good Friday. It was very tasty but cooking salmon on skewers was not happening. In the end, I just took all of the fish off of the skewers and cooked them in the grill basket. The flavor was wonderful especially with the Green Herb Chutney and Nan Bread. Next time, I might try cooking it over indirect heat using the aluminum foil boats as in the honey/ginger/mustard salmon recipe in the Wisconsin Grill'n book. Seems like sacrilege to cook tandoori anything on indirect heat but the skewers really are not an option.
Saturday evening when Steve and Audrey returned, we had a feast featuring ribeyes out of The Big Green Egg book. This is a fantastic recipe. Rubbed with a mix of salt, white pepper, black pepper and cayenne pepper and then grilled over a very hot fire. 3 minutes per side and then back to first side until done. Medium rare takes about 3 more minutes. Medium about 5 minutes. We also had grilled asparagus and Audrey made bread on the grill for bruschetta. We used the bruschetta recipe out of Wisconsin Grill'n which we had made for Steve and Audrey's rehearsal dinner. Other than a slight problem with burning the bread, the whole thing was great! The bread on the grill needs to be cooked on indirect heat. The fire we had going was pretty hot and we first tried it on direct which was dumb. It burned within seconds even though the inside was still raw. In the end we got enough bread and grilled veggies to made some mighty fine bruschetta.
We also TRIED to make grilled ice cream (p. 590). This seems to be a very bad joke of some kind by chef Mehman Huseynov from Azerbaijan. You are supposed to make ice cream balls, let them freeze hard and then dip them in egg mixed with vanilla and then dip in coconut and then egg again and then coconut again and then let them freeze again all before you put them on a skewer for cooking. of course the ball fell right off of the skewer and through the grate into the fire. And even if it could be done, why would anyone want to have ice cream coated with scrambled egg? Fortunately we had a backup plan of grilled pineapple.
Easter Sunday was butterflied leg of lamb cooked with the same rub we had used on the steak supplemented by fresh chopped rosemary. Hefrons joined in the fun and Jayne brought two wonderful quiche. wow - best I ever had. Andrea (and Jack) made a great carrot cake and Sophia supplied the cuteness. Emily and Kathie were not feeling well so that was a bummer, but otherwise a good time was had by all.
Now the house is quiet and so is the grill - for a few days anyway.
The first thing we made was Mauritius Shrimp Kebabs (see earlier post) which were great except the kebab part which made it hard (impossible) to get both the shrimp and the veggies cooked at the same time. Shrimp cooks much faster than the veggies did.
We made Tandoori Salmon on Good Friday. It was very tasty but cooking salmon on skewers was not happening. In the end, I just took all of the fish off of the skewers and cooked them in the grill basket. The flavor was wonderful especially with the Green Herb Chutney and Nan Bread. Next time, I might try cooking it over indirect heat using the aluminum foil boats as in the honey/ginger/mustard salmon recipe in the Wisconsin Grill'n book. Seems like sacrilege to cook tandoori anything on indirect heat but the skewers really are not an option.
Saturday evening when Steve and Audrey returned, we had a feast featuring ribeyes out of The Big Green Egg book. This is a fantastic recipe. Rubbed with a mix of salt, white pepper, black pepper and cayenne pepper and then grilled over a very hot fire. 3 minutes per side and then back to first side until done. Medium rare takes about 3 more minutes. Medium about 5 minutes. We also had grilled asparagus and Audrey made bread on the grill for bruschetta. We used the bruschetta recipe out of Wisconsin Grill'n which we had made for Steve and Audrey's rehearsal dinner. Other than a slight problem with burning the bread, the whole thing was great! The bread on the grill needs to be cooked on indirect heat. The fire we had going was pretty hot and we first tried it on direct which was dumb. It burned within seconds even though the inside was still raw. In the end we got enough bread and grilled veggies to made some mighty fine bruschetta.
We also TRIED to make grilled ice cream (p. 590). This seems to be a very bad joke of some kind by chef Mehman Huseynov from Azerbaijan. You are supposed to make ice cream balls, let them freeze hard and then dip them in egg mixed with vanilla and then dip in coconut and then egg again and then coconut again and then let them freeze again all before you put them on a skewer for cooking. of course the ball fell right off of the skewer and through the grate into the fire. And even if it could be done, why would anyone want to have ice cream coated with scrambled egg? Fortunately we had a backup plan of grilled pineapple.
Easter Sunday was butterflied leg of lamb cooked with the same rub we had used on the steak supplemented by fresh chopped rosemary. Hefrons joined in the fun and Jayne brought two wonderful quiche. wow - best I ever had. Andrea (and Jack) made a great carrot cake and Sophia supplied the cuteness. Emily and Kathie were not feeling well so that was a bummer, but otherwise a good time was had by all.
Now the house is quiet and so is the grill - for a few days anyway.
Why wasn' t salmon on skewers happening?
ReplyDeleteIn general, I almost never like salmon in restaurants due to being bland. I have started expecting it to taste like the sauce you guys usually make :)
I agree that the idea of grilled ice cream is somewhat suspect to begin with.
ReplyDelete