It's not going to be a very warm evening, so to start things off, we're ready to fire up the grill and make the most of our opportunity!

3:00PM - Appetizer #1: Grilled Marinated Pineapple

I marinated some pineapple slices overnight in a homemade teriyaki sauce, ground ginger, and sesame oil.  When the grill is nice and warm (a steady 450 degrees when closed), lay each slice on the grill, then sprinkle the up side with a dash of cinnamon.  A few minutes later (4 or 5 is usually enough), flip each piece - you should see grilling marks on the first side once you flip it, indicating the sugars in the pineapple have glazed properly.  Another few minutes on the other side, and you're ready to serve fresh off the grill.

I like serving these with mojitos made with fresh mint and 10-Cane rum.

3:00PM - Appetizer #2: Fried Potato Rolls

These take some preparation beforehand (I usually make and freeze mine a week or so before use), but they are well worth the work.  All you need is a few pounds of potatoes, half-and-half, some green onions, garlic, bacon, and jalapenos.  Boil and mash the potatoes.  Blanch the green onions.  Chop up the (cooked) bacon, garlic, and jalapenos.  Blend all the veggies in a food processor with about a half cup of the half-n-half - the color should be a brilliant green color.  Add the mixture to the potatoes and stir, then referigerate overnight.  The next day, get some lumpia (6"x6" square rice paper rolls, easily found at any asian food store) and roll each one with a small handful of the mixture from the night before.  Use an egg wash to help seal each one.  This part takes a while, so be patient.  When all are done, place in freezer until intended use.  Heat fryer with FRESH vegetable or peanut oil to 375-385 degrees, placing about a hal####ozen of the still-frozen rolls into the oil.  Cook until they turn a golden brown color and float for a minute and a half or so.  Serve them with your favorite cheese sauce or whatever you think will taste good with them!

4:30PM - Main Course #1: Beer Brats

Overnight, I marinated some grocery store brand brats in a beer and whiskey mixture (12 brats, 2 beers, 2 shots Crown Royal), and threw in two medium sliced yellow onions, about 3 cups worth.  Keeping the onions in the marinade, remove the brats and pour the onions and liquid into a saucepan, heat to a light boil, simmer and cover.  Cook the brats on a warm grill (425 or so), keeping an eye on them - pork fat can ignite a flash burn really quickly, so make sure to not puncture the brats if possible.  When they are cooked throughout, serve them on your favorite pub bun, add some of the beer/whiskey marinated onions, add a good dose of stone-ground hot mustard, and enjoy!

6:30PM (halftime-ish) - Main Course #2: Grilled Rosemary and Garlic Lamb Loin Chops

Remove the chops about 60 minutes prior to cooking to allow them to come to room temperature (they're much easier to cook properly this way).  All I use is some olive oil, pepper, salt (just a pinch!), crushed rosemary, thyme, basil, and some fresh italian parsely (finely chopped).  Mix about 2 tablespoons of olive oil with equal parts everything (except the salt - just a pinch!) until it creates a thick paste.  Brush the paste all over the chops and grill, about 5-6 minutes each side for rare; about 7-8 minutes each side for medium - closing the grill for intermittently is helpful if you cannot remove them from the cooler prior to cooking.  Serve with mint jelly, more potato rolls, fresh garlic bread, and a pasta salad (I like orzo, myself).

I might be more excited about the food than I am about the first pre-season football game!