Drunken Tropical Cedar Plank Salmon

• 1 Salmon Filet
• 2 oz Coconut Rum
• 1 Mango, cut into strips
• 3-4 Pineapple Wedges
• ½ Grapefruit, Juiced
• 1 Cedar Plank
• 1 Tsp Butter

Soak Cedar Plank 20-30 Minutes, Toast the fish side on the grill and rub with butter.
Place Salmon on Plank.
Top with Mango strips.
Top with 1 oz Coconut Rum, Drink the other ounce!
Once the rum has evaporated, top with ¼ of the Grapefruit Juice.
Grill Pineapple on the grill.
Continue to top with remaining Grapefruit juice 2 to 3 times.
Grill with the top closed but check frequently.
Top with Grilled Pineapple and serve on the plank.

Tip: Have a spray bottle of water near by to put out flames that may occur on the plank.

Cucumber and Yogurt Salad

• 3 Large Cucumbers, Cut into bite size pieces
• 2 Cups Plain Yogurt
• 1 Clove Garlic, Minced
• 1 ½ Tsp Dried Mint

Combine all ingredients and serve chilled

Grilled Vegetable Antipasto with Spicy Panko

• 1 Baby Eggplant
• 1 Zucchini
• 1 Summer Squash
• 1 Roasted Red Pepper
• 1 Ball Fresh Mozzarella
• ½ Cup Pitted Calamata Olives
• 1 oz Extra Virgin Sesame Oil
• Salt & Pepper

Slice Eggplant, Zucchini and Summer Squash lengthwise, brush with 1 oz Sesame Oil, Salt & Pepper and grill. After grilling chill vegetables.
Arrange Grilled Vegetables on platter with Fresh Sliced Mozzarella, Olives and Sliced Roasted Red Peppers.
Drizzle with Lime Dressing and top with Toasted Panko.
Serve with fresh made Croutons.

Spicy Panko

• ½ Cup Panko (Japanese Bread Crumbs)
• 1 Tsp Extra Virgin Sesame Oil
• 1 Clove Garlic, Minced
• ¼ Tsp Parsley Flakes
• ¼ Tsp Crushed Red Pepper
• Pinch Kosher Salt

In a sauté pan add all ingredients and toast until lightly browned.

Croutons

• 1 French Stick
• 1 Stick Butter
• Fresh Grated Parmesan Cheese

Slice French Stick on a bias, Brush with Butter and top with Parmesan. Toast in 350 degree oven until golden.