Salmon on a Plank

by Mike Malloy

Ingredients:
1/2 to 3/4 “ wood planks, enough to hold fish, preferably fruit wood like cherry or
apple, or alder or cedar
frozen salmon fillets, thawed
salt
pepper
herbs of your choice, optional
lemon juice
olive oil

Directions:
1. Soak planks in water for 1-2 hours.
2. Place soaked wood on the grill, set at medium (350°) with the lid closed until wood starts smoking, about 10 minutes.
3. Season fish as desired. Coat top surface of plank with olive oil and place fish on top.
4. Close lid. For thin filets, cook about 10 minutes. Thicker filets will take longer.

Rosemary Lemon Chicken

by Dorothea Malloy

We once were invited to a cookout where a Cistercian priest made the most delicious grilled chicken we had ever tasted.  This is our attempt to duplicate that recipe.

8 Servings

Ingredients:
2 lbs boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup lemon juice
1 minced clove garlic
1/2 tsp salt
1/2 tsp coarsely ground pepper
1 tsp fresh or 1/2 tsp dried rosemary

Directions:
1. Remove any excess fat from the chicken breasts.  If pieces are very thick, cut them lengthwise in two. 
2. Mix marinade ingredients well and pour over chicken pieces in a gallon-size zipper bag. Chill at least 3 hours, up to 24 hours, turning pieces at least once. (Marinate longer for better flavor.)
3. Preheat grill to medium high heat. Broil chicken pieces 4-5 minutes on each side, removing smaller pieces first. Be careful not to overcook. 
4. Remove from grill and tent with foil for 5 minutes before serving.