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From: kdq@pthya.UUCP (  Kip Quackenbush)
Newsgroups: net.cooks
Subject: RE: Grilling Ideas
Message-ID: <144@pthya.UUCP>
Date: Tue, 3-Jul-84 13:47:05 EDT
Article-I.D.: pthya.144
Posted: Tue Jul  3 13:47:05 1984
Date-Received: Tue, 10-Jul-84 03:56:29 EDT
Organization: Pacific Bell, Hayward CA
Lines: 53

Two excellent subjects to place on the barbeque grill
(preferably a Weber) are trout and salmon.

Trout:

Place the whole, freshly caught, and cleaned (head intact) trout
in some foil. Stuff the fish with slices of lemon, chunks of butter,
and squeeze grapefruit juice over the fish generously. Wrap the
fish in the in bacon, wrap up in foil, and cook each side
for ~ 5 minutes.

The outcome is a wonderful little summer dish that warms the
palate. This dish is very good served cold as well, perhaps
with a wilted spinach salad.

The Quackenbush kitchen reccommends an 81 Matanzas Creek
estate Chardonnay.

Salmon:

Procure some fresh PACIFIC salmon filets. Again, place
generous amounts of butter and lemon over the filet. 
I have found that a touch of un-processed honey goes
great with this too. Remember, the purpose in having
salmon is to taste the fish, as opposed to drowning out
the delicate flavor with herbs and spices. The honey
tends to nuetralize the 'zing' of the lemon. 

Wrap in foil, and grill for 5-10 minutes on each side,
depending on the thickness of the filet.

Also, try the filtes without foil directly over the coals,
but use mesquite to gain a hearty, full bodied flavor.

The Quackenbush kitchen reccommends an 78 estate Concannon
Merlot.


Also, try roasting a young turkey on your barbeque. How
about putting fresh oysters on the grill--tastes great.
As the shell begin to open, place sleves of butter inside!


Just a few suggestions...............



-- 
	Kip Quackenbush

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	Pacific Bell, San Francisco, California