Salmon, Haricots Verts, and Pirate Pineapples...

So Tonite's GrillWorx featured Salmon. Wild Sockeye Salmon. Not quite sure what that means, but I am envisioning something from Harry Potter...

Yet spritzed with EVOO (Extra Virgin Olive Oil) and encrusted with a blend of Orange Zest, Pepper, Sea Salt, Garlic, Basil, and Thyme... and grilled on a cedar plank... Well, it looked quite delicious! (Of course, you know, I do not eat fish!)

Veggies tonite included Corn On The Cob... Cleaned, rinsed and soaked, and grilled in its Husk. And Haricots Verts... with a touch of thinly sliced Onion and halves of Grape Tomato... drizzled with EVOO, a touch of S&P.

Wine choice, Los Pinos Rodeo Red (Personal Fave of mine! Yeah, I know... white wine with fish. Whatever. I like what I like! Yeah. I am a bit of a heathen!

Pineapple rings, soaked in Rum... sprinkled with Cinnamon. Grilled..
Served with Fat Free-Sugar Free Bluebell Vanilla Icecream.
And Flour Tortilla Quarters... grilled to a crispy texture, sprinkled with
Cinnamon and and a blend of Sugar/Splenda.

Dessert was phenomenal. Fresh Pineapple rings soaked in Dark Spiced Rum... Grilled. The rum that the pineapple soaked in was heated with the pineapple core bits, to add a little pineapple flavour... A dash of Cinnamon was incorporated too! A Flour Tortilla, quartered and spritzed with Canola Oil, sprinlked with Cinnamon garnished the dish, and added a little crunch.