Memorial Day cookout planning was complicated this year, because we had no idea until a few hours in advance just how many people were coming, and because the weather report was chancy up to fire-lighting time. Since lots of things I do on the grill aren't really worth cooking indoors, that meant lots of menu compromises.
This year, the theme was grazing: more (and smaller) courses to take advantage of different stages of the fire.
- apricots, stuffed with goat cheese and almond, wrapped in applewood-smoked bacon, and grilled over high heat
- hot Italian sausage dipped in mango-papaya chutney, fresh cilantro, and pecan chunks
- corn crepes brushed with hoisin sauce and filled with duck confit
- cedar planked salmon
- strawberry clafoutis