Well summer is back in full swing this weekend after some lovely cold weather thunderstorms last week. Therefore, rather than heat up the house, I thought it'd be a good evening for the grill. I'm rather proud of the spread this evening, so I'm going to post the whole menu.

Salmon a la Haley

1. 1 lb of salmon (serves two)
2. 1/4 cup brown sugar
3. 3/4 tsp garlic salt
4. 1 tsp lemon pepper
5. 1/2 tsp dried thyme
6. 1/4 tsp paprika
7. dash of cayenne pepper (to taste)

Mix 2-7 in a small bowl. Rub onto salmon and let sit at least 30 min. I am VERY generous with the rub . . . really cake it on. The rub will become more of a glaze as the brown sugar "melts." Grill skin side down until almost ready, and then flip for a couple minutes to get grill marks on top. If your salmon doesn't have skin, be sure to put rub on both sides!

Grilled Asparagus

1. Asparagus, cleaned with tough ends removed
2. Sea salt
3. Freshly ground black pepper
4. Olive oil

Spread the asparagus out on a plate and drizzle with olive oil. Sprinkle liberally with salt and pepper. Grill for about 10 min over indirect heat.

Grilled Corn

1. Corn

Throw corn on the grill husks and all for about 20-30 minutes.

Grilled Apple Slices

1. 1 large apple, cored and sliced to 1/2 inch
2. brown sugar
3. cinnamon
   

Sprinkle brown sugar and cinnamon on both sides of apple slices and allow to sit for 30 min. Grill for several minutes over indirect heat until soft.

I also served this with Uncle Ben's long grain/wild rice mix, which I always enjoy.

Green Chile Tortilla Roll-ups

In honor of Hatch green chile season, I thought I'd post a great party recipe. I have to be completely honest . . . I can't stand cream cheese, so I don't actually eat this one. I am fully aware, however, that most people love cream cheese, and I assure you that this one is a winner.

1 8-oz package cream cheese
1 4-oz can Hatch green chiles, drained and chopped
2 tablespoons milk
1 tablespoon white onion, minced
dash of garlic salt, to taste
approx. 20 6-in flour tortillas, warmed (fresh is best!)

1. Combine the first five ingredients in a medium bowl. Mix until well-blended and creamy. I used my beaters for this task.
2. Spread mixture in a thin layer (think peanut butter on a PB&J sandwich).
3. Roll the tortilla's and slice into 1.5" pieces.
4. Chill for approx. 2 hours before serving.

Enjoy!