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      Grilled Cedar-Planked Salmon

      Prep Time:10 min

      Total Time:4 hr 35 min

      Makes:8 servings

      1 untreated cedar plank (14x7x1 inch)

      1/2 cup Sun-Dried Tomato Dressing

      1/4 cup finely chopped fresh parsley

      1/4 cup finely chopped sun-dried tomatoes

      1 salmon fillet (2 lb.), 1 inch thick

      IMMERSE plank in water, placing a weight on top of plank to keep it

      submerged. Soak at least 4 hours or overnight.

      PREHEAT grill to medium heat. Mix dressing, parsley and tomatoes; set

      aside. Brush top of cedar plank with 1 Tbsp. of oil; top with fish.

      Place on grill; cover grill with lid.

      GRILL 10 min. Brush with dressing mixture; continue grilling 10 min.

      or until fish flakes easily with fork.

      Cooking Know-How:

      UNTREATED cedar planks, which are sold for this purpose, can be found

      at most specialty food stores or some grocery stores. Keep a spray

      bottle of water close at hand if needed for flare-ups.

      Note:Salmon can also be grilled on a sheet of heavy-duty foil instead

      of the cedar plank.



      Cedar Plank Pork Loin

      Prep Time:10 min

      Total Time:1 hr 10 min

      Makes:8 servings

      1 untreated cedar plank (14x7x1 inch)

      1/2 cup Original Barbecue Sauce

      1/4 cup teriyaki sauce

      Grated peel of 1 medium orange

      1 Tbsp. oil

      1 boneless pork loin (2 lb.)

      IMMERSE the plank in water, placing a weight on top of the plank to

      keep it submerged. Soak at least 4 hours or overnight.

      PREHEAT grill to medium heat. Mix barbecue sauce, teriyaki sauce and

      orange peel until well blended. Remove half of the barbecue sauce

      mixture; set aside for serving with the cooked meat. Brush plank with

      oil; top with meat. Place on grate of grill; cover with lid.

      GRILL 1 hour or until meat thermometer inserted into the thickest

      part of the meat registers 150°F, turning and brushing with the

      barbecue sauce mixture for the last 20 min. of the grilling time.

      Discard any remaining sauce used for brushing. Remove meat from

      grill; cover loosely with foil. Let stand 10 min. until the internal

      temperature is 160°F. Discard cedar plank. Cut the meat into thin

      slices. Serve with the reserved barbecue sauce mixture.



      Cedar-Planked Southwestern Steak

      Prep Time:15 min

      Total Time:4 hr 39 min

      Makes:6 servings

      1 untreated cedar plank (14x7x1 inch)

      1 Tbsp. brown sugar

      1-1/2 tsp. chili powder

      1 tsp. ground cumin

      1/2 tsp. garlic powder

      1/2 tsp. salt

      1/4 tsp. pepper

      1 boneless beef sirloin steak (1-1/2 lb.)

      1 Tbsp. oil

      3/4 cup Barbecue Sauce, divided

      IMMERSE plank in water, placing a weight on top of plank to keep it

      submerged. Soak at least 4 hours or overnight. Meanwhile, mix sugar

      and seasonings; rub onto both sides of steak. Cover; refrigerate at

      least 1 hour but no longer than 2 hours.

      PREHEAT grill to high heat. Grill steak 2 min. on each side; remove

      from grill. Remove plank from water; brush top with oil. Top with

      steak. Place on grate of grill; cover with lid. Reduce grill to

      medium heat.

      GRILL 15 min. or until medium doneness (160ºF), brushing steak with

      1/4 cup of the barbecue sauce for the last 5 min. of the grilling

      time. Remove steak from grill; discard plank. Cover steak loosely

      with foil; let stand 5 min. Cut steak into thin slices. Serve with

      the remaining 1/2 cup barbecue sauce.



      Cedar-Planked Mediterranean Chicken

      Prep Time:15 min

      Total Time:5 hr 30 min

      Makes:8 servings

      2 untreated cedar planks (14x7x1 inch each)

      1 cup Greek Vinaigrette Dressing

      1/2 cup finely chopped fresh parsley

      Grated peel and juice of 1 lemon

      4 large bone-in chicken breasts with skin (4 lb.)

      2 Tbsp. oil

      1/4 cup chopped pitted olives

      IMMERSE planks in water, placing a weight on top of each plank to

      keep it submerged. Soak at least 4 hours or overnight.

      MEANWHILE, mix dressing:

      1/4 cup of the parsley, the lemon peel and juice until well blended.

      Remove 1/4 cup of the dressing mixture; set aside for later use. Pour

      remaining dressing mixture into large resealable plastic bag; add

      chicken. Seal bag; turn over several times to evenly coat chicken

      with the dressing mixture. Refrigerate at least 2 hours.

      PREHEAT grill to medium heat. Remove planks from water; brush tops

      with oil. Remove chicken from marinade; discard bag and marinade.

      Place 2 chicken breasts on each plank. Place on grate of grill; cover

      with lid.

      GRILL 1 to 1-14 hours or until chicken is cooked through (165ºF).

      Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley

      and the olives. Remove chicken from grill; discard planks. Remove

      bones from chicken; cut each breast in half. Serve topped with the

      parsley mixture.



      Kelly in IL

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