Romantic outdoor grilled dinner and dessert

• Rinse fish off in water, pat dry with paper towel. Rub fish with olive oil, drizzle some balsamic vinegar over the fish.

  Sprinkle with seasonings and kosher salt. Let marinate for 15 min or an hour in fridge.

  While Fish is marinating prepare vegetables-

  For asparagus- cut off woody ends, rinse well in water, place in a micorwaveable dish, drizzle olive oil and Beer Can Chicken Seasoning and kosher salt. Microwave for approx. 2 min. until slightly tender. (By doing this you don't need to grill very long and they won't dry out)

  For Corn on the Cob- Husk the corn, rub with some olive oil or butter if you prefer, add Beer can Chicken seasoning and kosher salt.

  Grilling-

  Hot grill, keep the lid open/off once it is hot.

  Halibut- When grilling fish it only takes a few minutes per side depending on the thickness. You don't want the fish to be dry. Grill 2-3 mintutes per side flippping once.

  Place Corn on the grill and turn every so often so it gets the dark grill marks on each piece. approx 4-5 min total

  Asparagus- Put on the grill and turn once or twice 3-5 mintues depending on how thick the asparagus are.

Making the cake

• Preheat oven to 350 degrees and prepare cake pans with baking spray oil or oil and flour.

  In a mixer add the cake mix, pudding mix, eggs, oil, lemon water and sour cream. Mix well.

  Pour into prepared pans. Bake for 35 minutes or until cake springs back when touched.

  Let cool for 15 minutes. Flip cakes out of pans onto aluminum foil.

  Once cakes are fully cooled, cut each cake in half to make four layers.

  Place one layer on cake stand, spread raspberry jam and follow with frosting adding another layer of cake and repeating until top layer. No jam on top layer. Frost entire cake, scraping off sides to look like a naked cake.

  Top cake with a few fresh blueberries, a sprig of rosemary and a faux flower or real roses (Make sure flowers are not poisinous.)

Frosting

• In a mixer add 3 cups powdered sugar, butter, cream cheese, vanilla and milk or creama and zest from one lemon. Mix until light and fluffy. You can add more milk or cream if it is too stiff or add more powdered sugar if it is too runny.
• Removing cakes from pans. Brush off any loose crumbs as best as you can. Cut each layer in half so you end up with four layers.
• Spread frosting in between each layer.
• Tip- Place pieces of aluminum foil around base before you place cake so when you frost it does not get on plate.