Summer Is For Family, Food, Fun

Hello family and friends!!  Yes, Mom, Dad, Lee, Tina, Walt and Everyone who has been after me, I am back to my blog.  It’s been a while but lots of things have just gotten in the way of my writing.

“Rezich Cafe and Grille” has finally opened for the summer and although we’ve been grilling out for weeks it’s only been on the weekends and hasn’t been much more than pizza, burgers and steaks.  With Walt’s crazy work schedule it’s hard to grill when he gets home at 9:30 p.m. so our grilling has been limited to weekends.  We are going to rememdy that though, I have just discovered that there is a light that attaches right to the lid of the grill, I’ll be looking for that in the next few days.

I am happy to say that Walt has been on vacation this week.  Neither one of us has ever taken a full week of vacation and just stayed home.  If we didn’t have a destination planned we would just save up our days and take long weekends throughout the year.  I have to say that “vacationing” in our backyard has been awesome!!  We’ve worked around the yard getting the flower beds ready, taking care of some maintenance that needs to be done and best of all trying out new recipes on the grill.

As I write Walt and I are sitting in the yard enjoying an iced tea having finished the most fantastic new grilled steak recipe (which I will share with you tomorrow).  I love our yard, it is so peaceful, our patio pretty secluded so it makes it nice to have a chance to just sit and talk and not worry about what’s going on with the neighbors.  It is already Thursday and our full days together are close to an end and I have to say that I am sad, it has been great spending the week together without work inbetween.  I think retirement will work out well for us.

Last night we had our first official dinner guests, my mom and dad.  It was a beautiful evening for sitting on the patio, enjoying a glass of wine (or two, or three) while Walt made an amazing Fennel-Spiced Salmon which we served with Gazpacho Salad and a baked potato. It was DELICIOUS!  We served the salmon with a white wine, Duc d’ Amalf’ – 2010 Valdadige – Bianco.  It was a perfect pairing.

We spent the evening enjoying great company, a good meal and a ton of laughs.  Can’t wait to do it again soon!!

Walt’s recipe came from the “Weber Charcoal Grilling The Art of Cooking With Live Fire“, by Jamie Purviance (page 182).  If you love salmon, you’ll love this recipe!

Gazpacho Salad


2 tbsp.            Extra Virgin Olive Oil

1/2 cup          1/4 inch diced red onion

2 tsp.              Minced garlic

2 cups             1/4-inch diced tomatoes

1 cup                Seeded, 1/4 inch diced cucumbers

1 cup                1/4-inch diced red bell pepper

1/2 tsp.           Kosher salt

1/8 tsp.           Freshly ground black pepper

1 tsp.                Balsamic vinegar

2 tbsp.              Finely chopped fresh dill

Tabasco sauce



1 tsp.                Ground fennel seed

1 tsp.                 Kosher salt

1 tsp.                 Chile powder

1/2 tsp.             Celery Seed

1/2 tsp.              Freshly ground black pepper



  • In a 12 inch skillet over medium heat, warm the oil.  Cook onion until translucent but not golden – 2 to 3 minutes stirring occasionally.
  • Add garlic cook one more minute – stir occasionally.
  • Add tomatoes, zucchini, cucumber and bell pepper, season with salt and pepper.
  • Cook mixture for one minute stirring occasionally to draw liquid from tomatoes.
  • Remove skillet from heat
  • Add vinegar and dill
  • Transfer to bowl  – chill no less than one hour and up to 8 hours (more liquid will draw from the vegetables during this time)
  • Remove bowl from refrigerator about 30 minutes before serving
  • Taste and adjust seasonings with salt, pepper and tabasco.



6                         Skin-less salmon fillets, about 8 oz. each and 1 to 1 1/4 inches thick

Extra virgin olive oil

  • In a small bowl mix rub ingredients
  • Brush each of the salmon fillets evenly with oil
  • Season them on both sides with the rub
  • Cover and refrigerate for up to 1 hour

Preparing The Grill

  • Brush the cooking grate clean
  • Grill the fillets over direct high heat with the lid closed as much as possible and until your desired done-ness
  •  8-10 minutes for medium rare
  • turning once after 6 to 7 minutes.
  • Swap their positions as needed for even cooking
  • Serve warm with the salad using as much or as little of the vegetable juices as you like





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