MENU--Everything Grilled (mostly)

Appetizers

Grilled Brie (Marin French triple crème) cedar-planked, served with grilled toasts (Acme Bread) and assorted but ungrilled dried fruits and nuts

Grilled Salame Salad (Boar's Head Uncured Genoa)

Grilled Aegean Olives (Emirelli)

Salad

Grilled Romaine

Bread

Grilled French Bread (Sumano's Bakery)

Veggies

Grilled Mixed Vegetables

Meat

Grilled Lamb Scottadito

Dessert

Grilled White Peaches, served with ungrilled ice cream (Bryers Natural Vanilla)

WINES--all Côtes du Rhône (except the Port)

Gris de Gris, Sable de Camargue (Dune 2020)

Grenache Blanc-Clairette, Cuvee Colline (Domaine la Cabote 2019)

Cabernet-Syrah, Pays du Gard (Mas des Bressades 2017)

Syrah-Grenache, Côtes du Rousillon (Bastide Miraflors, 2018)

Porto, Otima Tawny (Warre's 10 year old)

RECIPES

All menu items cooked on medium hot grill, use your judgment as to temp and cooking time. All ingredient proportions are to taste. All marinades are fairly similar in character to accommodate consecutive grilling of courses without cleaning grill between each.

Grilled Salame Salad

Lightly grill a whole salame, chop into chunks, toss with dry-cured or oil-cured black olives, fennel seed, minced orange peel, and a little EVOO.

Plank-Grilled Brie with Grilled Toasts

Soak cedar plank, grill brie on plank until hot and runny — 10 min. or so. For toasts, thin slice a baguette, oil slices on one side, grill a minute or two on each side.

Grilled Romaine

Slice Romaine head lengthwise, marinate in vinaigrette. This time I used a heavy dressing — anchovy, mayo, EVOO, vinegar, Dijon. Grill a few minutes on each side until semi-crisp.

Grilled French Bread

Treat slices on one side with butter/EVOO blend. Grill untreated side down a minute or two, then treated side down a couple of minutes.

Grilled Mixed Vegetables

I used sweet peppers, shishito peppers, portobello mushroom, onion slices, sugar snap peas, cherry tomatoes. Marinate in EVOO, vinegar, Dijon, salt, oregano. Grill a few minutes per side. Tomatoes take less time than other items.

Grilled Lamb Scottadito

Flatten french cut chops. Marinate overnight in garlic, salt, anchovy, rosemary, EVOO, pepper. Grill 2-3 min./side.

Grilled Peaches

Cut in half. Marinate in balsamic/honey mix, with a touch of salt. Grill cut side down a few minutes, flip cut side up, top with brown sugar, grill a few more minutes.