Chef in the House

Grillin' With The Gang
Minnesota ceviche with fresh crappie
2 lbs fresh white fish (crappie, walleye) cut into 1" cubes
3/4 cup lime juice
3/4 cup lemon juice
2 jalapeños minced
4 cloves garlic minced
1 cup red onion chopped
2 cups tomatoes chopped
3/4 cup cilantro
salt and pepper
flour tortillas

Combine fish, lime and lemon juice, and jalapeños in a non-reactive dish. Cover and refrigerate for at least 8 hours. Drain juice and combine rest of the ingredients then gently mix. Place flour tortillas on the hot grill and cook about a minute a side. Cut with a pizza cutter and add fresh lime juice with a touch of sea or kosher salt.

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Cedar Planked Salmon with red chili teriyaki

1 15" plank will hold about 2lbs salmon fillet
Old bay dry rub
Tom Douglas Spicy red chili teriyaki sauce

Heat grill to 450
Soak cedar plank in water for at least one hour
Place plank on the grill and heat each side for 2-3 minutes
Dry rub salmon with the Old Bay and place on cedar plank
Cook about 12-14 minutes, do not flip. Once salmon has a firm feel to the touch apply sauce. Cover and cook an additional 3-5 minutes.
Remove from grill and serve

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Baby Red Potatoes with Fresh Herbs

2 lbs baby red potatoes
3 Tbls butter
Tbls fresh flat leaf parsley
Tbls fresh chives
Salt and pepper

Wash then microwave potatoes for 3-5 minutes (cooked about half-way)
Split potatoes in half and place on tin foil.
Add butter, herbs, and salt and pepper.
Close up in foil then wrap in another layer of foil.
Place on grill for at least 20 minutes, staying on longer will not hurt

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Grilled Veg

Single bunch asparagus bottom ends trimmed off
Red pepper sliced
Red onion coarsely sliced
Zucinni cut in half then quartered the long way
Tbls olive oil
tspn balsamic vinegar
Salt and pepper

Toss all veg with oil, vinegar, and salt and pepper. Place on hot grill or if you have a grill veg pan heat pan then place veg in.
Toss or stir every 3 minutes. Cook at least 12 minutes and serve

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Drunken Pineapple and Bananas

1 fresh pineapple
3 green bananas
5 Tbls butter
1 1/2 cup dark brown sugar
1 tspn cinnamon
1 cup dark rum
Vanilla ice cream
Fresh mint

Clean pineapple and cut into 3/4" rings.
Peel bananas and split the long way.
Melt 1 Tbls butter and add cinnamon
Dredge fruit in butter and throw on hot grill.
Cook about 2 minutes per side until grill mark form on fruit
Remove fruit and allow to cool enough to cut into chunks.
Place saute pan on grill and allow it to come up to heat
Melt remain butter in pan
Add brown sugar and stir until mixture is like thick peanut butter, about 6-7 minutes. Always stir to prevent the sugar from burning.
Remove from heat and add rum. Place back on grill and light rum on
fire.
Carefully swirl pan until rum has flamed out. Stir with spoon for 2 more minutes and remove.
Place a mixture of fruit on a plate add a scoop of ice cream and drizzle sauce on top, add pinch of mint and serve

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