On May 17th Holly, Tori and Mandy hosted our 3rd Gourmet Club Dinner.  The theme was "A Taste of Oregon".  Everything was done so tastefully and captured perfectly the beauties and flavors of Oregon.

The invitations were tied to a seedling.  So creative and fun to get a doorstep delivery!

Mandy, Holly, and Tori our amazing hostesses for the evening.

The place settings.

The table.  Seriously, the picture does not do it justice.  (And I'll just apologize now that for my camera, it was acting up and I couldn't figure out why so some of the pics aren't the best.)  It was gorgeous.  There were lights strung above the ceiling and the whole room had a relaxing and cozy feel to it.

Also on the table were postcards of different places in Oregon, then on the back were interesting facts about those places.  We had fun going around the table and reading them during the evening.

The menu was next to the table on this big board.  Fun and different from what we've had before.

The appetizer table. 

Hood River Pear with Pancetta Crisp, Goat Cheese and Honey.  Yum!

Pacific Northwest Clam Chowder with a Portland Sourdough Roll

Oregon Crab Stuffed Phyllo Cups.  I was madly in love with these.

A Wedge Salad topped with Pear, Gorgonzola and Candied Cashews.

Hood Strawberry Seltzer Smoothie - this was so refreshing

The main course - Walnut and Brown Sugar Crusted Salmon topped with Blackberry Sauce served on a bed of Wild and Whole Grain Rice.  A Tillamook Cheddar Rosemary Biscuit.  Asparagus with Mushrooms.  All divine!  And the Salmon was fresh out of the Columbia River!

Desserts - Oregon Apple Pie - this was hands down probably one of the favorites by all of the whole evening.  The best apple pie ever.  The crust is the best pie crust I have ever had in my life (sorry to all our mothers, grandmothers and aunts, but when you try this you'll agree)

Trifle with Lemon Curd Mousse, White Chocolate Whipped Cream and Oregon Berries.  I loved the lemon curd mousse in this.  It was light and so yummy.  We were all soooo full by this point we were trying to shove every last bite in but it was nearly impossible!

Chocolate Hazelnut Cookies with Alpenrose Milk - the chocolate flavor in these was so perfect!

Back Row - Alisha, Brenda, GG, Holly, Mandy, Tori

Front Row - Corinne and Baby Theo, Alyssa, Carrie, Tanya, Brittany, Emily

The take home gifts were some homemade Oregon Strawberry Jam.  Love it!  And a bag of Chocolate Covered Hazelnuts.  Thanks girls for a WONDERFUL and relaxing evening.  It truly was perfect!

Clam Chowder

Ingredients

½ cup diced onions

½ cup diced celery

½ cup diced potatoes

2 cans (4 oz ea.) chopped clams

1 cup milk

1 cup half and half

½ cup flour

5 oz butter

1 chicken bouillon

½ teaspoon thyme

Salt/pepper

Directions

Sauté onions and celery in 2 oz. butter.  Add clam juice, chicken bouillon cube, potatoes and simmer until potatoes are cooked.  Make a roux of 3 oz butter and flour.  Gently stir roux into soup.  Add clams, preheated milk and stir until thickened.  Add thyme salt and pepper to taste.

Pear and Gorgonzola Wedge Salad

1 head of iceberg lettuce cut into wedges and core removed

¼ cup dried cranberries

1 pear diced

½ cup gorgonzola cheese crumbled

½ cup candied nuts

Dressing½ cup mayonnaise

1 Tablespoon red wine vinegar

¼ cup sugar

(Tip:  this is an excellent dressing for broccoli salad)

Remove a couple layers from each wedge to create a “bowl” of lettuce.  Lightly drizzle dressing.  Add pear and cranberries and more dressing.  Top with cheese and nuts.

Strawberry Spritzer

2 cups frozen strawberries

2 cups cold spritzer water

½ cup white grape juice

Juice of 1 small lemon or ½ large lemon

¼ cup sugar (more or less to taste)

Blend all ingredients in a blender.  Serve with frozen strawberries.

Pancetta Crisps with Goat Cheese and Pear (MyRecipes.com)

Yield: 6 servings

Ingredients

 12 thin slices pancetta (about 1/3 pound)

1 Bartlett pear

½ (4 oz.) package goat cheese, crumbled

Freshly cracked pepper

Honey

Garnish: Fresh thyme sprigs

Preparation

1.     Arrange pancetta slices in a single layer on an aluminum foil lined baking sheet.

2.     Bake at 450 degrees for 8-10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand for 10 minutes or until crisp.

3.     Core pear with and apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat chesses; sprinkle with pepper. Drizzle with honey just before serving. Garnish with fresh thyme sprig, if desired.

Rosemary Cheddar Biscuits  (Food.com)

Yield: 24

Ingredients

                 

3 cups all-purpose flour

                  8 ounces butter, cubed

                  1 pint buttermilk

                  2 tablespoons double-acting baking powder

                  2 sprigs fresh rosemary, chopped

                  salt & pepper to taste

Preparation

1.     Preheat oven to 375 degrees

2.     In a mixing bowl add flour, baking powder and salt and pepper. Cut cubed butter into flour until it resembles crumbs.

3.     Mix in rosemary and buttermilk. Do not over mix to avoid chewy biscuits.

4.     Dough will be sticky

5.     Spray non-stick baking pan with Pam. Drop dough onto pan.

6.     Bake for 8 minutes.

            Balsamic Asparagus and Mushrooms

Yield: 5-7

Ingredients

                 

                  1 lb. of asparagus

                  8oz. Mushrooms (I used brown Crimini, but any will work) cut in ½ slices

                  1 ½ Tablespoons of olive oil

                  1 Tablespoon of balsamic vinegar

                  Salt and fresh ground pepper to taste

                  2 Tablespoons of finely grated parmesan cheese

Preparation

                 

1.     Preheat oven to 350 degrees.

2.     Wash mushrooms and let drain. Cut into ½ inch slices.

3.     Trim asparagus.

4.     Wisk together oil and vinegar

5.     Put asparagus and mushrooms in a Ziplock bag and pour oil/vinegar mixture over. Squeeze the bag until the asparagus and mushrooms are lightly coated with the mixture.

6.     Arrange asparagus and mushrooms on a large baking sheet, spreading them out well so they aren’t too crowded.

7.     Bake for about 10 minutes.

8.     Sprinkle with parmesan cheese and serve.

Brown sugar and Walnut crusted Salmon:

Salmon
Egg whites
Flour
1 -2 C. Brown sugar
1-2 C. Walnuts (chopped)
Butter
Mix walnuts with brown sugar.
Brush Salmon with egg whites,
dip into flour, then into brown sugar/walnut mixture to form a crust on the salmon.
Brown and Caramelize salmon in butter in a large pan; about 5 min. Transfer to a 350 degree oven to finish cooking; about 5-7 min. 

Blackberry sauce:

2 C. Fresh or frozen blackberries
1 Tbsp. Lemon juice
2T. Sugar (more if needed)
1/4 C. Water
Put all ingredients in a saucepan, bring to boil, reduce to simmer and cook until berries break down and sauce thickens.

Dungeness Crab Dip:

1 C. chopped Dungeness crab meat
1 block of cream cheese
1/2 C. Mayo

1 Tbsp lemon juice

1/4 C. Parmesan cheese
2 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped dill
1/4 C. diced red onion

salt and pepper to tasteMix all ingredients except for crab until smooth and creamy, carefully fold in crab meat. 

Phyllo cups:

4 sheets of phyllo dough
Butter
Butter each layer of phyllo dough, and layer them on top of each other. Cut into squares about 2 inches squared. Place in mini muffin tin and shape into cups. Bake @ 350 for 8-12in; until golden brown and crisp.

Trifle

Lemon curd cream:

1/2 C. fresh squeezed lemon juice
4 Tbsp. lemon zest
5 egg yolks
1/2 C. sugar
pinch of salt
2 C. white chocolate whipped cream (see recipe below)
In a sauce pan, combine all ingredients except the whipped cream. Bring to 170 degrees, whisking constantly, it will become thick. Transfer to a glass bowl, cover tightly with plastic wrap and refrigerate until cooled. Fold in whipping cream. Chill until ready to serve.

White Chocolate whipped cream:

1 quart Heavy Whipping cream
1 C. White chocolate

Beat whipping cream until very heavy and thick. Melt white chocolate and allow to cool to room temp. Fold chocolate into whipped cream.

Vanilla pound cake:

1 box moist yellow cake mix
1 box instant vanilla pudding mix
1 C. sour cream 
2 tsp. vanilla
4 eggs
3/4 C. oil
Combine well. Grease and flour bundt pan. Bake @ 325 45 min.

Chocolate Hazelnut Cookies (completelydelicious.com)

Yield: 2-2 ½ dozen

Ingredients

                 

½ cup unsalted butter, at room temperature

1 ½ cup sugar

2 eggs

1 teaspoon vanilla

2 ¼ cups all-purpose flour

2/3 cup unsweetened cocoa powder (not dutch process)

1 teaspoon baking soda

1 teaspoon salt

1 cup hazelnuts (toasted & skinned), finely chopped

Preparation

1.     Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2.     In a large bowl beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes.

3.     Add the eggs one at a time.

4.     Add the vanilla.

5.     In a separate bowl combine the flour, cocoa powder baking soda and salt.

6.     Add dry ingredients to the wet mixture and mix on low until combined.

7.     Add hazelnuts.

8.     Spoon onto baking sheet by rounded tablespoons and press down lightly with palm.

9.     Bake 8-10 minutes. Cookies will be very soft.

10.  Transfer to wire rack to cool. Sprinkle with powdered sugar if desired.

Apple Pie

Crust:

2 cups AP flour

1 teaspoon salt

¾ stick well chilled Crisco baking sticks butter flavor all-vegetable shortening.

4-8 tablespoons ice water

Blend flour and salt in mixing bowl.  Cut cubed, chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs.  Sprinkle 4 tablespoons ice water over flour mixture; mix gently with fork.  Add more water by the tablespoon, mixing until dough holds together.  Flatten dough into a 1 inch thick disc and cover tightly with plastic wrap.  Refrigerate for at least an hour.

Roll dough out and place in a pie plate or divide into 5 small pie pans.  Trim the edges (you’ll have some excess because this is a double crust recipe). 

Filling

5 golden delicious apples

¾ cup sugar

2 tablespoons flour

1 teaspoon cinnamon

Dash nutmeg

Dash salt

Peel, core and very thinly slice apples into a bowl.  I like to use an apple corer/slicer and then cut small pieces crosswise (little thin triangles).  My apple corer/peeler/slicer doesn’t cut thin enough.  Mix apples with sugar, flour, cinnamon, nutmeg and salt.  Put in pie crust.

Topping

11 tablespoons hard butter

½ cup sugar

¾ cup flour

Mix sugar and flour in a bowl.  Cut in the cubed butter.  Using a pastry blender mix until it becomes small crumbs.  Using your hands, take mixture a handful at a time and press between palms.  Place each piece over the top of the pie starting from the outside in.  Seal the outside crust to topping as much as you can.  Cover pie with foil.

Bake at 400 degrees for 50 minutes.  Put a cookie sheet under the pie.  Remove foil about half way through baking.

Panko Breaded Portobello Mushroom Spears with Garlic Aioli

(borrowed this pic from Food Network, mine don't last long enough to take a picture of!)

Yes, if I could eat these for every meal, I would. I am not kidding. Thanks to my sis-in-law Heather for the recipe.

Ingredients:

Portobello Mushrooms washed and cut into 3/4 inch wedges
Panko Japanese Style bread crumbs
2 eggs, beaten
flour
Lawry's seasoning salt

Dredge wedges in flour then dip in egg and then roll till covered in Panko. Fry in 1/2 inch oil till lightly browned, turn and cook until other side is browned and drain on paper towels. Dip in aioli, eat, and die a happy woman.


Aioli Sauce:
mayonnaise
fresh garlic chopped fine

Add as much garlic as you like and mix with mayo. It's good to do this in advance (several hours, even a day) and let the flavors combine.

Southwest Stuffed Peppers

Found these on Our Best Bites and made them last night, kids and parents LOVED them. A new family favorite and while they may look/seem time consuming they weren't.

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste) *Emily's note: I used regular chili powder*
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

BBQ CHICKEN SALAD

I've tried a few different recipes for BBQ chicken salad, this one comes from "The Gathering of Friends" cookbook and is for sure my favorite. The sauce on the chicken along with the salsa ranch make it!

2 heads hearts of romaine lettuce or 1 bag of hearts of romaine

2 c Monterey Jack cheese

1 c frozen young white corn

1 c black beans

4 green onions

2 ripe tomatoes

2 c tortilla strips

3 c chopped barbeque chicken (see recipe below)

Clean and shred lettuce. Chill. Dice tomatoes and onions, set aside. Combine frozen corn and black beans. Fold in Jack cheese and toss with lettuce, diced tomatoes and onions. Top with barbecue chicken and tortilla strips. Finish with Salsa Ranch dressing just before serving.

Barbecue Chicken Sauce

1/2 tsp Worcestershire sauce

3 T mayo

1/4 cup ketchup

1/4 cup barbeque sauce

3 c shredded cooked chicken

Mix together everything except chicken, then fold in chicken and chill.

Salsa Ranch Dressing

1 cup milk

1 T vinegar

1 c mayo

1 pkg Ranch Dressing Mix

1 cup salsa

Combine vinegar with milk. Fold in mayo and dry ranch mix. Add salsa and chill.

Broccoli Salad

2 bunches broccoli, chopped fine
1 med red onion, chopped fine
10 slices bacon, cooked crisp and crumbled
1 cup salted roasted sunflower seeds
3/4 cup crasins

Mix.

Dressing: add to salad just before serving

1 c mayo
2T red wine vinegar
1/2 cup sugar

VYNETTE'S BAKED BEANS

Any recipe that comes from my friend Vynette is guaranteed to be the best of the best. We love these baked beans!

8 slices bacon

1 onion coarsely chopped

2 cans kidney beans drained

1 can baked beans in tomato sauce

3/4 cup brown sugar

1 tsp Worcestershire sauce

1/3 cup catsup

1 lb grated sharp cheddar cheese (I've used 3/4 lb and liked it)

Parmesan cheese

Saute bacon. Drain off excess fat and saute onion until tender. Mix all ingredients and place in casserole dish. Sprinkle with Parmesan cheese and bake 30 minutes at 350 degrees.

STUFFED BLEU CHEESE POTATOES

(recipe and photo from Our Best Bites)

Had these with Peppered Pork Tenderloin and Caesar Salad tonight. There was a fight over the last one, and yes, I won. ;)

4 baking potatoes
1/2 cup sour cream
1/4 cup bleu cheese
1/4 cup buttermilk or milk
4 Tbsp butter cut into pieces
3/4 tsp salt
dash of pepper
1/2 tsp garlic powder
4-8 pieces bacon, cooked crisp and crumpled (the recipe called for 8, I love bacon but there is no way I could fit a whole piece on each potato half. I think 5 would be plenty)
grated cheese

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato bake an additional 3-5 minutes or until cheese is melted and bubbly

SCALLOPED MIXED POTATOES WITH RED ONION

(pic & recipe courtesy of my sista)

I know I say this about every recipe I post, but really I only post the best ones, so I'll say it again. These are TDF!

1 yam, peeled and sliced

3 yukon gold potatoes, peeled and sliced

1 sweet potato, peeled and grated

1 red onion, sliced

1 Tbs. thyme

1/2 tsp. nutmeg

1 Tbs. salt

1/2 tsp. pepper

2 cups cream or half and half (I recommend Heavy Cream)

2 cups grated Swiss cheese (maybe a bit more)

Directions:

Slice yams, potatoes and onion about 1/8-1/4” thick. A mandolin is a must for this. Mix and put in a greased 9x13 pan. Combine the remaining ingredients and pour on top. Cover with foil and bake at 375 degrees for 1 hour 15 minutes. I like to uncover it for the last 15 minutes to brown

NEW WAVE GREEN BEANS

(recipe from Cooking Light Magazine)

2 T butter
1 1/2 lb fresh green beans, trimmed
1 package (10 ounces) cremini mushrooms, cleaned and sliced
1/3 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1 pkg (8oz) Brie, rind removed and cheese cut into pieces
3 T walnuts, toasted and chopped (see note)

In large skillet, melt butter over med-high heat. Add green beans; cook, stirring occasionally, about 7 minutes or until beans are crisp-tender.

Add mushrooms for skillet; cook about 5 min or just until beans are tender. Add cream, salt and pepper. Remove skillet from hear. Stir in Brie pieces until melted. Top with toasted walnuts. Serve immediately.

Note: To toast walnuts, heat oven to 350. Spread walnuts on baking sheet and toast at 350 for 7-10 minutes or until light golden brown. Let cool slightly, chop.

Serves: 8

PICANTE CORN CASSEROLE

This is delicious, pic to come later!

6 or 7 Tbsp butter

1 pkg cream cheese

12 oz frozen white corn thawed and drained

3 Tbsp chopped onion (maybe a little more)

1 or 2 (4oz) can diced green chilies

salt to taste

2 Tbsp hot salsa

Let corn thaw at room temp. Drain well. Melt butter and saute with onions. Add cream cheese and mix well. Add other ingredients, mix. Bake uncovered at 350 for 35 minutes in a 2 quart casserole.

Serves: 8

SPINACH DIP

So, I thought this was one of those recipes that everybody had a copy of, but I took it to that baby shower I went to last weekend and couldn't believe how many people hadn't had it before and wanted the recipe. It is definitely my favorite dip to go with veggies.

Spinach Dip

2 cups mayo
2cups sour cream
1 bunch green onions chopped
1 can water chestnuts drained and chopped
1 pkg frozen spinach, thawed and drained
1 pkg Knorr's Leek soup mix

Combine all ingredients and chill. Serve with fresh veggies or chopped up French Bread.

VYNETTE'S SWEET POTATOES

THE BEST SWEET POTATOES IN THE WHOLE WORLD! (I am serious)

4 cups sweet potatoes, baked and mashed
2 eggs, beaten
1/2 tsp salt
1 tsp cinnamon
1 cube butter or margarine, melted
3/4 cup brown sugar
3/4 cup white sugar

Mix thoroughly and bake at 400 degrees for 30 minutes

Topping

2 cups crushed Corn Flakes
1 cube butter or margarine, melted
1 cup chopped pecans
1/2 cup coconut
1 cup brown sugar
1 cup flour

Mix topping ingredients, spread over sweet potatoes, bake at 400 degrees for 10 minutes.

MY FAVORITE POTATO SALAD

This recipe is a Banks family favorite, I think originating from my Great Aunt Marge.

12-15 red potatoes
10-12 hard boiled eggs, coarsely chopped
12 green onions, chopped
1 quart jar Kraft mayonaise
1/8-1/4 cup sugar
1-2 tsp salt (to taste)
1/2 tsp pepper
1-2 tsp dill weed
2-3 Tbsp apple cider vinegar
2-3 Tbsp Dijon or Horseradish mustard (I do a combination of both)
Old Bay Seasoning (to taste)

In covered saucepan cook potatoes in boiling water for 20-30 minutes until tender. Drain well, cool. Cut potatoes into bite sized cubes. I like to leave the skins on, you can remove them if you want.

Combine mustard, mayo, vinegar, sugar, salt, pepper, dill weed, and Old Bay. Pour over potatoes, green onions, and eggs (NOTE: I do not use all of the mayo mixture, it makes it too runny. So just add until it reaches desired consistency, I usually let the salad chill for a while and end up adding more of it, in the end I use probably all but 3/4-1 cup of it) Mix gently and chill for 6-24 hours. The chilling time is essential. This salad is one that is even better the next day so if you can make it the day before you serve it that's great. If not, give it at least 6 hours in the fridge.

GARLIC PARMESAN ZUCCHINI SPEARS

We order these every time we go to Claim Jumper and love them, so I decided to try making them at home with some of the zucchini from our garden. They weren't identical, but definitely delicious and I'm sure we'll have these lots more before the summer is over!

Ingredients:

Zucchini
Garlic Salt
Eggs
Milk
Panko
Minced Garlic
Fresh Grated Parmesan
Cooking Oil

Ranch Dressing

Cut as many zucchini as you like into spears about 1 inch in diameter by 4 inches long. Sprinkle them with garlic salt. In a bowl mix together an egg or two (depending on how many zucchini) and a little milk. In another bowl mix together some Panko (Japanese style bread crumbs) and minced garlic. Dip the zucchini spears in the egg mixture and then roll in the Panko mixture. Place in pan filled with about an inch of hot oil and cook turning to brown the crumbs on each side. When finished remove from oil and place on plate covered with paper towels. Then sprinkle with a little more garlic salt and fresh grated parmesan cheese. Dip in ranch dressing and ENJOY!

*Note: If anyone has the actual Claim Jumper recipe I'd love to have it or if you have a better idea of how to incorporate the minced garlic. I don't know that it really stuck on the spears with the Panko that well.

GRILLED MUSHROOMS

I first had these at a gourmet grilling night hosted by our Ward Relief Society. They were so good! We made them again on Friday night and loved them so I thought I'd post the recipe. The recipe calls for Portabello Mushrooms but any large mushroom will work.

P.S. I borrowed this pic from the Relief Society night.

GRILLED MUSHROOMS

Cut centers out of very large mushrooms.
Fill emptied mushrooms with pine nuts, chopped fresh garlic, slivered Parmesan cheese pieces.
Meanwhile, make a marinade consisting of:
1/2 C. Balsamic Vinegar
1 C. Olive Oil
1 tsp. coarse salt
1/2 tsp. black pepper
12 leaves of fresh basil, finely sliced using a knife
Pour the marinade over the tops of the mushrooms, filling in around the pine nuts, cheese, etc.
Let sit for 30 minutes or more (up to 3 hrs.)
Grill over medium heat until tender, approximately 6-7 minutes. Rotate half-way to get cross-grilled look.