As for tomatoes, Dawn plucks those from her own plants.
She grows cherry, yellow pear-shaped and medium-size tomatoes: “I
just cut them all in half, drizzle with imported Italian extra virgin
olive oil, coarse Kosher salt, fresh cracked pepper, and a splash of
aged balsamic vinegar from Modena, Italy. ” Then she adds a few
torn pieces of fresh basil.
The owner of “Cooking With Dawn” begins with
an overview of grill maintenance including hooking up the gas. “Once
you’ve mastered that, you can work on your cooking technique,” she
said, adding that less clean-up is one of grilling’s nicest perks.
While mixing soy sauce with olive oil and a special rub
for a salmon entree, Bause cautioned her group not to overcook fish
and shrimp. “Many things continue to cook after you remove them
from the grill,” she explained, “so when you take your
fish off, cover with foil and it will keep cooking. Grilled fish cooks
The chef also advised cooking fish within 24 hours of
“Remove your fish from the fridge 15 minutes ahead
of grilling time to let it warm up a little bit,” Bause said,
as guests watched her skewer marinated shrimp and prep heavy-duty,
non-stick Reynolds Wrap for the salmon. “Using this foil helps
to keep your grill clean and is great for flaky fish.”
After the gathering indulged in salmon, shrimp, beet
salad, asparagus and more in an intimate canopied space just steps
from the water’s edge, Bause presented a tray full of Michigan
peaches that she had cut in half, dipped in sugar and grilled for a
bit before plating with scoops of vanilla ice cream.
If ever there were a taste of sunshine and summer, this
sweet, peachy-creamy dessert would certainly be it.
“People often think it’s difficult to grill,” shared
Marcie Wagner of Troy, “but everything we had tonight was easy
to make and healthy.” ≈
To learn more, visit www.cookingwithdawn.com. Megan Swoyer
is a southeast Michigan freelance writer and editor.
Skewered Grilled Shrimp with Honey
Yield: 4 (1 skewer with 4 shrimps per person)
4 12-inch wooden skewers (soak in cold water for at
least 1 hour before putting shrimp on skewer)
16 large uncooked shrimp (4 per skewer), shelled
and deveined, with tails
2 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste
Yield: 4 servings
1 tablespoon olive oil
1 large shallot or 2 small ones, chopped fine
1⁄8 cup white wine
2 tablespoons honey
1 tablespoon Dijon mustard
1⁄2 lemon, juice of
1⁄4 cup fresh cream
In small saucepan, heat oil and sauté shallots until soft, add wine,
simmer until evaporated. Add honey, mustard and lemon juice, let cook for 2
minutes. Add the cream at the end. Remove from heat, set aside. In a small
bowl mix the dijon mustard, 2 tablespoons olive oil, salt and pepper. Toss
shrimp in this mixture, let marinate for 30 minutes. Skewer shrimp and grill
for 3-5 minutes. Do not overcook. When done, serve shrimp still on the skewer
on individual plates and spoon mustard sauce on top of the shrimp.