Salad: Viva Las Vegas

It was salad night in Chicago too.  I've been making this salad for dinner over the past few weeks since Broccoli and Fusilli first introduced it to me in Las Vegas. My Whole Foods was out of Mache that I usually buy, so I tried a new salad mix, Earthbound Farm Organic's Fresh Herb Salad.  The dill in the salad mix and aroma of it added something great to this salad.  So, make a bed of greens, add sunflower seeds, queso fresco, Newman's Own Italian Family Recipe Dressing or Newman's Own Balsamic Vinaigrette and Purdue's Perfect Portions Chicken.  

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Grilled Pizza

Day 3 – Dinner: In case you haven't tried it, grilled pizza is awesome. It's also perfect when you have great left-overs, like queso fresco, flank steak, grilled chicken and veggies.

Fusilli made some fresh dough, and I warmed up the bbq. I'm totally digging the charcoal routine. 1. Start the bbq. 2. Float in the pool 3. Spread the coals around. 4. Cook dinner.

Grilled pizza also has a few simple steps:
1. Grill one side of the rolled out dough
2. Place the ingredients on the cooked side
3. Place back on the grill to finish

Note: Ingredients should be cooked. You just want to grill the dough and heat the toppings.

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Mache with Grilled Chicken

Day 2 – Dinner: After setting up for the show, we came back to the shack for more floating, margaritas and dinner.

After some challenges last night with the old-school bbq, I think I've got the hang of this charcoal thing. Tonight's dinner – grilled chicken, mache, queso fresco and toasted sesame seeds. 

For atmosphere, I fired up the crazy outdoor fireplace. The gas comes up through the gravel creating an amazing effect. Can you hear Frank singing My Way in the background?

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