Grill, Sip, Eat: Create Your Own End of Summer Outdoor Feast


 

 

Hi friends!
This evening out was inspired by YOU!

This post is in collaboration with my sweet friends Mona & Jaret over at @tournantpdx. They’re some of my absolute favorites to cook with – always so inspiring to go out with them! Thanks so much to you both for another beautiful collaboration!

So ya’ll were asking for the recipe in a recent post on Instagram for a leek-encrusted cedar planked salmon that Jaret made for an event here in Portland. Well, here it is – just for you.

We’re near Summer’s end, so in my world, that means one thing: savor every last bit and live to make as many beautiful memories as possible. This starts with gathering friends, finding a location, packing up the goods and heading out.

Something that granted I don’t always have time for, but even in the midst of a crazy schedule, I always want to make time for bringing people together that I love.

This is part 1 of a 2 part series. Each brings you a main and a side, all of which can be prepared over a grill, open fire, or at home if you choose.


The salmon is — well how do I even describe it…. literally it’s incredibly delicious, and the best part is that it isn’t complicated at all! The second dish, grilled whole camembert, honeycomb, grapes & endive is actually just as easy – definitely important when heading out with a group for outdoor cooking.

Here are a short few, easy steps so you can feel prepared for your next adventure!

  1. Choose your recipes and drinks
  2. Pick your location: backyard or down by the water?
  3. Decide on the time and place
  4. Invite your friends!
  5. Gather ingredients: Have everyone bring an ingredient off the list. Start a group message and have people reply with what they can bring until the whole list is covered.
  6. Pack the grill or wood for a fire
  7. Pack all the kitchen necessities – make sure to bring paper towel, dishware, etc…
  8. Head out!
  9. Enjoy the entire evening as a group by prepping/cooking together, start to finish. This way everyone can enjoy the feast!

 


 

 

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Grilled Whole Camembert, Honeycomb, Grapes & Endive

Who says you can’t grill whole boxes of cheese? Take your love for Camembert - a soft, creamy, cow's milk cheese to another level by warming it over the coals. Served with a side of roasted grapes and endive, it makes for the perfect appetizer.

Ingredients

  • 1 whole package camembert in wooden box
  • Honeycomb (approximately a 2x4” piece)
  • Bunch grapes
  • 4 endives

Instructions

Remove plastic from cheese round. Nestle one side of box inside the other and place cheese back in double-stacked box. Over medium heat on grill or over an open fire, place whole box.

Warm cheese for 8-15 minutes or until it starts to bubble. As soon as it starts to drip through the box, lift the whole thing into a cast iron skillet.

Add bits of honeycomb to the top of the cheese round. Continue heating cheese in pan while finishing the rest of the components of the dish.

Meanwhile, place whole grapes, on stem, as well as halved endive over the heat. Grill for 3-6 minutes, turning occasionally.

Serve on a platter and enjoy!

Alternate at home version:

  1. Bake cheese in a cast iron skillet at 375 degrees for approximately 8-15 minutes or until it starts to bubble.
  2. Roast grapes at 375 degrees for 5-10 minutes, turning occasionally.
  3. For endives, in cast iron skillet, warm to medium heat. Season pan with 2 tablespoons olive oil. Seer halved endive for 3-6 minutes or until lightly browned on the inside.

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Leek-Encrusted Cedar Planked Salmon

Think Salmon like you’ve never had it before. Perfectly moist, seasoned with the unexpected addition of smoked salmon. Leeks create the perfect crust. Enjoy this warm or cold the next day. Both equally delicious.

Ingredients

  • 1 pound (16 oz) Wild Salmon, skin on
  • 2 oz hot smoked salmon, crumbled
  • 2 leeks
  • 1 tablespoon cracked black pepper
  • Salt - to taste
  • Olive oil
  • 12x4 cedar plank

Instructions

  1. Soak 1 12x4 cedar plank in luke-warm water for 1 hour or overnight.
  2. Thinly slice leeks and toss with crumbled, hot smoked salmon, cracked black pepper and a drizzle of olive oil.
  3. Season both sides of  salmon with coarse salt. Place on cedar plank and cover completely with leek and smoked salmon mixture.
  4. Grill on medium high heat until just cooked through. About 7-10 minutes depending on thickness of fish.

Alternate at home version: Bake at 375 degrees for approximately 15-20 minutes

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