These are all original recipes. However, feel free to steal and modify as you see fit: I am in love with Cedar Planks! They are amazing. Moist, juicy fish, that tastes half smoked, and half grilled. It's awesome. And the recipes are simple. Start with a cedar plank. Soak it for 1-4 hours.
Recipe #1:
Put some deli mustard on the flesh side of a salmon fillet. Use a brush to paint the entire thing with a thin coat of mustard. Crumble brown sugar over the entire fillet.
Recipe #2:
Shake dill and lemon thyme on the flesh side of a salmon fillet. Then cover the fillet with thin slices of lemon and lime. (I alternated to make a cool pattern)
Both recipes:
Move the fillet to the plank skin side down. Place it in the center of a propane grill. Close the cover. Periodically check to make sure the board is NOT On Fire. If it is, open the cover and use a spray bottle to put the hot spot out. Remember, it's going to smoke. Alot. But that is pure flavor. Dont keep opening the cover and letting the smoke out. After a while check the fish. If it flakes apart easily, it's done.
Remove and serve.
The board prevents the fish from burning, or direct flames from drying out the oils. The charring board gives the fish a delicious smokey flavor. The fish is amazing hot. It's also good the next day, crumbled over a bed of mixed spring greens, and topped with an Asian Citrus Vinaigrette.
Asian Citrus Vinaigrette (100% my recipe. But you can use it):
Juice of 2 lemons
Juice of 2 limes
Dash of red wine vinegar
1/4 C rice vinegar
Dash or two Soy Sauce
1 Tsp Wasabi Paste
1 Tsp Dill
Salt
Pepper
1/4 C Olive Oil
Combine all ingredients except oil in stand mixer or food processor. Or, combine all ingredients except oil in bowl, and con wife/husband/friend/roommate into whisking like there's no goddamn tomorrow. SLOWLY drizzle in oil while whisking/mixing/processing quickly. This allows oil to become emulsion, rather than float on top.
Serve over mixed spring greens, radishes and cucumbers with Salmon.
OR
Ahi Tuna:
Cover both sides of Ahi Tuna steak with Asian Five Spice.
Asian Five spice is cinnamon, clove, fennel seed, star anise, and peppercorn. I made my own and ground it with an immersion blender, but you can get it at most specialty stores too.
Heat pan. Add the smallest amount of olive oil you can humanly add. Place Tuna in hot pan, and sear for NO MORE THAN 2 Minutes. Flip steak and repeat. Remove promptly. Slice paper thin on the bias, and serve on bed of mixed spring greens, radishes and cucumbers. Top with Asian Ginger Vinaigrette.
Asian Ginger Vinaigrette:
1/4 C rice vinegar
2 TBSP Soy Sauce
1 Tsp Wasabi Paste
Salt
Pepper
1/4 C Olive Oil
Or
Greek Fennel Pasta
Penne Pasta
Olive Oil
5-6 sweet Italian sausages
One Fennel Bulb, Stems, and leaves
1 Shallot
2 Green Onions
1 Can Gigantic Black Olives
1/2 jar Green Garlic Olives (and garlic therein)
6 Roma Tomatoes (small and very firm)
White Wine
Balsamic Vinegar
Feta Cheese
Boil water. Sautee Sausages in olive oil, until outside is brown. Cook penne. Slice Sausage.
Remove core of Fennel, slice very thin. Peel shallot, slice very thin. Slice green Onion. Quarter black olives, halve green olives and garlic bulbs. Remove tomato tops, and quarter tomatoes.
Add Olive Oil to hot pan. Sweat scallion, green onion, and fennel. As soon as they start to brown, add 1/2-1 cup white wine. Add olives, garlic, and sausage. Cover. Cook until sausage is done.
Sprinkle 1-2 Tablespoons of balsamic vinegar, and place tomatoes in skillet. Cover while you set the table.
Layer Penne, 1/2 of feta cheese, 1/2 of Sausage mixture, Penne, feta cheese, and Sausage mixture in large bowl. Toss lightly with spatula to combine. Swerve immediately.
Or
Roasted Tomato and Basil Soup, Fancy Schmancy Grilled Cheese, and Mixed Salad
Roasted Tomato and Basil Soup:
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock
1/2 cup milk
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet, sliced side up, and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree with immersion blender. Add Milk, and stir to mix. Taste for seasonings. Serve hot.
Fancy Schmany Grilled Cheese
French Loaf Bread, sliced and buttered
Extra Sharp Cheddar Cheese
Thin Sliced Panchetta
Thin Sliced Boars Head Brand Pesto Ham
Sweet Roasted Red Peppers
Layer sandwiches bread, cheese, panchetta, pesto ham, red peppers, cheese, bread. Place in hot pan for 5 minutes per side, or until cheese is thoroughly melted. Remove and cut on a diagonal.
Mixed Salad:
Green Leaf Lettuce
Endive
Raddichio
Escarole
Red Onion
Carrots
Radishes
Tomatoes
Blue Cheese Crumbles
Combine and toss. Top with Balsamic Vinagrette.
Serve all three together for feel good meal.
And Finally
Fresh Roma Tomato and Feta Cheese Penne.
Diced/seeded Roma tomatos, Feta Cheese, Goat Cheese, Whole Leaf Basil (Sliced), Black Olives, Garlic, Oregano, and Tyme. Toss lightly in pan of heated Olive Oil. Boil Penne, drain, toss with above ingredients. Eat. |