Grill Anything!

• 1 whole wild-caught salmon filet
• 1 grilling cedar plank
• 1 lemon
• 1/2 Tbsp. olive oil
• Lemon dill seafood seasoning
  (available at The Fresh Market)

Soak cedar plank in water for at least one hour. Place salmon skin down on the cedar plank. Cover fish with olive oil. Sprinkle seasoning on fish. Place thin slices of lemon on fish. Grill on medium high (375-400 degrees) so that the plank will smoke and cook to 145 degrees or desired wellness.

Sauce:

• 1 cup of plain yogurt
• 1/2 cup sliced and diced cucumber
  (peeled, and seeds removed)
• 1/3 cup chopped fresh dill
• 1/2 lemon, juiced
• Salt & pepper to taste

Mix all ingredients and adjust to your taste.
Refrigerate for two hours prior to serving.

• 4 halved, pitted peaches
• 1 stick of butter
• 1/3 cup brown sugar
• 1 Tbsp. cinnamon
• 3/4 cup pecans
• Vanilla ice cream

Over medium-high heat, place a saucepan on your grill and add pecans. Stirring often, heat pecans until they’re lightly toasted. Add butter and stir until melted, then add sugar and cinnamon, stirring until melted. Lather peach halves in sauce and place on the grill. Grill for 4-6 minutes per side. Serve with a scoop of ice cream and remaining sauce on top.

• 4 large slices sourdough bread
• 1/4 cup extra virgin olive oil, divided
• 1 clove garlic, peeled and cut in half
• 1 large tomato, thinly sliced
• 4 oz. fresh mozzarella, thinly sliced
• 2 Tbsp. pesto sauce
• 2 tsp. balsamic glacé or balsamic vinegar
• Salt and pepper

Preheat the center burners of a grill over medium-high. Brush sourdough slices with two tablespoons of olive oil. Place the sourdough over indirect heat and grill, turning once, until lightly browned on both sides (5 to 10 minutes total).

Remove bread from grill. Rub with cut sides of garlic. Combine two tablespoons of pesto with remaining olive oil in a small bowl. Divide tomatoes and mozzarella among slices of grilled bread, staggering slightly.  Lightly salt and pepper then drizzle with olive oil/pesto mixture and balsamic glaze or vinegar. Serve immediately.

• 1 can of pizza dough
• 1 8-oz. jar of pesto
• 1 cup of mozzarella cheese
• 1/2 cup of feta cheese
• 8 oz. of lamb (Zach uses chops, although a portion of leg of lamb would work as well)
• 1 stem fresh or 1 tsp. dried rosemary
• 1 bunch fresh or 1 tsp. dried mint
• 1 Tbsp. olive oil
• Salt and pepper to taste

Season the lamb by brushing both sides lightly with olive oil. Add a liberal amount of salt and pepper to the meat, along with a teaspoon of rosemary and mint. If using fresh herbs, chop them into small pieces and use like you would dry herbs.

Heat grill to around 350 degrees and begin cooking lamb. It needs to be cooked to an internal temperature of 145 degrees for medium rare. This will probably take around 10 to 12 minutes, but could vary depending on your grill.

Next, pre-bake the pizza crust. Baking it briefly before adding toppings prevents the oil in the pesto and the lamb from saturating the crust and makes for a crispier pizza crust once completed. Roll the crust out onto a pizza stone and get the temperature of your grill up to around 425 degrees. Bake for 3 to 4 minutes, just long enough for it to firm up slightly.

While the lamb is cooking, take the jar of pesto and pour out all of the extra olive oil. Store-bought pesto tends to have a lot of extra olive oil, which doesn’t add much to the pizza and can actually prevent the crust from coming out as crispy. Once you’ve removed the excess oil, brush the pesto onto the pizza crust. Most jars of pesto you get from a grocery store are 6 to 8 ounces, so you will probably use the entire jar. Add the feta and mozzarella cheese to the crust along with any remaining mint and rosemary for extra flavor. Slice the lamb into either strips or cubes and add to the pizza. Heat the grill back up to 425 degrees and finish baking for another 6 to 8 minutes.

• 2 large, whole artichokes

Marinade:

• 1 Tbsp. Dijon mustard
• 1 Tbsp. minced garlic
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• Juice of 1/2 a medium lemon
• Pinch of dry mustard
• Salt and pepper

Wash artichokes and cut in half from top to bottom. Cut out the inedible “choke” (the fuzzy part on top of the heart) and skin the stem. Steam until fork tender and let cool. Place in a bowl. Whisk together marinade ingredients and pour over artichokes. Marinate for at least two hours in the refrigerator. Place artichoke halves onto a hot grill and grill until artichoke is warm throughout and has nice grill marks.

• 4 large poblano peppers
• 1/2 lb. Boudin sausage
• 1/2 lb. Boar’s Head 3 Pepper
  Colby Jack Cheese

Wash peppers and place a 1/2-inch slit
in pepper from stem to tip. Remove seeds.  Remove casing from your Boudin sausage and stuff into peppers. Top with cheese and grill on Big Green Egg until peppers are tender.