I guess somebody is reading these posts - because my BBQ prowess is becoming legendary. Thus, I enter into a new realm for those willing to take it to another level: cakes.
My friend Jessica (known to some as "the third roomie") and I were discussing fish the other day and she mentioned how she wasn't that big a fan. My response was simple yet conceited as I pointed out she obviously wasn't "doing fish right." She then challenged me to make her some tasty fish on the BBQ and I heartily agreed! Lindsay and I flipped through Weber's and found a tasty little dish for some home-made Tartar sauce. And because it is apple season, why not follow that with a barbecued desert? How does a true BBQ artist spend his birthday? Making a FEAST.
Green Goddess Tartar Sauce:
1/3 cup mayo
1/4 cup sour cream (full fat please!)
2 Tbsp chopped fresh chives
1 Tbsp minced scallions
1 Tbsp tarragon vinegar (not sure what I used...)
3 minced anchovy fillets (I just bought a can and threw some in)
To make the sauce, just chop everything up and whiz it using a hand blender...pretty simple stuff. I then cooked three salmon fillets (skin down) on a rack, over direct MEDIUM heat until it flakes when forked. Be very careful not to overcook! Fish only takes about 8-10 minutes and it sucks if it's too dry. Slide a spatula between the skin and the fillet and transfer to a plate, put the sauce on it and serve immediately.
Apple Cake:
Batter:
5 Tbsp cold, unsalted butter
1 1/4 cups flour
1 1/4 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg (these 3 are also called "Allspice")
1/2 cup milk
1/2 tsp vanilla
2 eggs
Topping:
1-2 large apples, cored and sliced
2 Tbsp brown sugar
Cinnamon
Whipped Cream (optional - we used maple ice cream!)
Grease a pie plate and then mix the batter: dry ingredients first, then cut in the butter, whisk in the milk, eggs and vanilla. Batter should be well-combined but lumpy, pour evenly into pie plate. Place the sliced apples in the batter like a pin-wheel, then dust with the sugar and cinnamon.
Grill over INDIRECT MEDIUM heat for 20 minutes and then rotate before cooking for another 20 minutes. Once a skewer comes out clean - cool on a wire rack for 15 minutes. Try to serve warm!
Green Goddess Tartar Sauce:
