Special of the day: Dinner on the dock!

07 Aug Special of the day: Dinner on the dock!

Mixed Grill with a Medley of Mustards

Inspired by a memorable meal with friends that started with a savory sampling of house-made sausage and mustards served as an appetizer at the Seasons Restaurant at the Double Arrow Resort near Seeley Lake a few weeks ago, I have been aching to adapt the idea and serve my rendition of a mixed grill ever since.

A weekend away at Swan Lake for our family proved to be the perfect opportunity to do just that. Fire up the grill and dine on the dock. Why not?

Throwing everything  (entrée, vegetable and dessert) on the grill simultaneously simplified supper, not to mention the after-dinner cleanup.  Carrots drizzled with olive oil and wrapped in foil roasted themselves while I tended to the sausages, shrimp and potatoes on the grill. A brief sear for the peaches yielded visually appealing grill marks and a hint of smokiness to compliment the bourbon sauce for dessert.

Sitting (literally) right on the water added to the ambiance of the meal and serving the mixed grill family-style was a fun way to dine on the dock.  Having already grilled the peaches, there was little more to do than stir together the bourbon sauce and serve it over ice cream, allowing us to linger a little  longer over dessert on the dock.

A lone leftover peach tucked under a blanket of bourbon sauce stashed in the refrigerator reappeared the next morning to be rewarmed and served atop the pancake Mike made for me for breakfast. What a decadent treat!

Why not dine on the dock before summer slips away and serve Mixed grill with a medley of mustards, Roasted Carrots and Grilled Bourbon Peaches over Vanilla Ice Cream. Enjoy!

Recipes and food photography by Sydne George.

Mixed Grill with a Medley of Mustards

Mixed grill with a medley of mustards

(serves four)

2 pounds fingerling potatoes

1 ½ pounds 16-20 per pound uncooked deveined EZ peel shrimp, thawed (Frozen seafood department, Albertsons)

12 ounce andouille sausage

Parboil potatoes in salted simmering water for 6 minutes. Let cool slightly and slice in half horizontally

In large sealable plastic bag, combine:

2 tbsp. brown sugar

1 tbsp. chili powder

1 tbsp. salt

Add shrimp. Toss to coat.

When ready to grill:

Heat barbecue grill to medium high (about 350 degrees).

Grill potatoes cut side down briefly, just until golden brown, then turn to grill other side.

Grill sausage on both sides until plump and heated through.

Grill shrimp in a grill basket, turning to cook both sides, just until pink.

Remove potatoes, sausage and shrimp from grill when cooked and let rest briefly.

Combine ¼ cup melted butter and 1 clove minced garlic.

Brush grilled potatoes and sausage with garlic butter.

Slice sausage into bite-sized pieces and arrange on platter.

Serve mixed grill with a medley of mustards.



Roasted Carrots

Roasted Carrots

2 pounds carrots, peeled

Preheat barbecue to medium high (about 350 degrees).

Lay out one sheet of aluminum foil on work surface.

Arrange carrots in a line on top of foil.

Drizzle with olive oil and season with salt and freshly ground pepper.

Lay a second sheet of foil over the top of the carrots and crimp edges together to make a foil packet for the carrots.

Place packet of carrots on top rack of preheated barbecue.

Cook for 18-20 minutes.


Grilled Bourbon Peaches over Vanilla Ice Cream

Grilled Bourbon Peaches over Vanilla Ice Cream

2 ripe peaches

Preheat barbecue to medium high (about 350 degrees).

Cut peaches in half and remove pit.

Set peach halves cut side down on hot grill.

Grill briefly on one side only.

Remove from grill.

Make the Bourbon Sauce:

¼ cup butter

¼ cup brown sugar

¼ cup bourbon

Heat a medium sauté pan over medium heat.

Add butter and allow to melt.

Add brown sugar and stir to combine.

Add bourbon and cook briefly, stirring to combine.

Arrange grilled peaches on vanilla ice cream and top with warm Bourbon  Sauce.

Garnish with fresh mint sprigs, if desired.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at https://sydnegeorge.com/blog/.



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