La Crema’s Labor Day BBQ Menu
Say farewell to summer in style with this four-course menu that emphasizes grilling, fresh produce and being outside with a glass of La Crema.
Cedar Planked Salmon on the Big Green Egg
Robyn from Grill Grrrl came up with a great recipe for BBQ salmon cooked on cedar planks which give it an added flavor. Robyn suggests pairing this plate “with any veggie, but one of my favorites is grilled asparagus drizzled in lemon.”
Pair with: La Crema Sonoma Coast Pinot Noir.
Cedar Planked Salmon on the Big Green Egg
Serves: 2
Ingredients
- 2 Cedar planks – soak in water for 30 minutes before using
- Salmon – at least 5 oz. per person
- Rub of your choice or compound butter mixture – 7.6 oz
- 1 lemon, cut in half
Instructions
- Create a direct and indirect zone by moving coals to one side.
- Place the cedar planks on the indirect side and let the grill cook at 350 degrees for approximately 20 minutes, ensuring that the coals did not get overly hot and maintaining a steady “baking” temp.
- Once your fish has reached an internal temp of 140 degrees with an internal read thermometer you can take them off the grill.
Barbecued Sweet Potatoes
Continuing with healthy BBQ options, John from Patio Daddio BBQ created a simple barbecue sweet potatoes recipe that is the perfect side for your summer dinner. John said “the smoky flavor helps to cut the natural sweetness a little while adding a unique dimension to the flavor.” How could you say no to that?!
Barbecued Sweet Potatoes
Ingredients
- 4 med Garnet “yams”, peeled and cut into 2″ pieces
- 1/4 cup Canola oil
- 1/4 cup Granulated sugar
- 2 Tbsp Kosher salt
- 2 tsp Black pepper, divided
- 1 tsp Pumpkin pie spice
Glaze
- 1/4 cup Maple syrup (the real deal, please)
- 2 Tbsp Orange juice concentrate, thawed
- 1/8 tsp Ground cayenne pepper
Instructions
- Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.
- Add the oil, salt and the remaining black pepper to a gallon size zip-top bag, seal, and slosh to combine.
- Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two.
- Start your fire and prepare for indirect cooking at 275 degrees.
- Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before you’re ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you’re using a gas grill, make a small smoker pouch.
- Drain as much of the oil from the bag as you can, add the sugar mixture, re-seal and shake the bag to coat the yams as evenly as possible.
- Arrange the yams in a single layer on your cooking grate and cook indirect for 20 minutes.
- While the yams are cooking, mix the glaze in a small bowl.
- Glaze the top of each piece of yam, turn each over and cook another 20 minutes.
- Glaze and turn each piece again, and cook another 10 minutes.
Asian Pear Salad
This refreshing “farm-to-table” salad’s crisp flavors compliment the bright acidity and fruit profile of our new Pinot Gris. Fresh, raw fruits and vegetables are the star of the dish with a light sprinkling of olive oil, lime and a hint of fresh ginger.
– Click here for the full recipe.
Grilled Peach Crumble
Fresh peaches are abundant this year and if you are like us, you’re looking for ways to use them before they are gone. Try this dessert from our friends at CamilleStyles.com. Grilling the peaches caramelizes the sugars and focuses the fruits distinctive flavors. Add a no-bake walnut crumble topping, some vanilla bean ice cream and a glass of our Sonoma Coast Chardonnay for an indulging way say good-bye to summer.
– Click here for the full recipe.
Share your Labor Day menu with us, below!
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