Saturday night we had Kevin (a new Portland friend) over for dinner. He is diligently working to get us out and exploring Oregon in terms of camping, hiking & backpacking. But before all of that commences, I thought making him dinner would be a good place to start. A trip to the grocery store resulted in a multitude of things to eat - and things to grill!
I can't JUST make dinner...so we started with a selection from the antipasto bar that included big caper berries, hot & spicy bread & butter pickles, artichoke hearts and sun-dried tomato-stuffed olives. This was complimented with a cheese plate (a smoked cows milk, a double poured cows milk separated by ash, and a triple cream cheese). I found some really nice baked sourdough crackers to use as vehicles for the cheese.
For dinner, I decided I needed some salmon. I am in the Pacific Northwest, after all - not to mention that my friend Lori in Wisconsin mentioned salmon immediately when I told her I was getting a grill. So it was already on my mind! I got a huge side of salmon and, after removing MOST of the pin bones (I tried), I cut it into small 'steaks.' The rest of the meal was vegetarian (in honor of Kevin - although he did eat the salmon!): thin slices of zucchini & squash, garlic shoots, assorted peppers, and portobello mushroom caps piled with goat cheese.
For dessert I sliced some white peaches and grilled them as well. Once the grill marks were perfect, and the peaches were warmed, I piled on some marscapone cheese and drizzled them with some clover honey, and then served them with a few fresh figs. Great evening on the grill!
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