RAMPS AND HAKE GRILLED ON A CEDAR PLANK
Ramp, are also wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. You can grill on foil if you choose or bake
Provided by Rita1652
Categories Onions
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to high.
- Rub the fish and the ramps with olive oil, season with garlic, salt and pepper.
- Place on a soaked cedar plank place on a preheated grill med high heat.
- Cook by indirect heat method until desired doneness is achieved.
Nutrition Facts : Calories 95.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 48.8, Sodium 3550, Carbohydrate 0.7, Fiber 0.3, Protein 20.3
FISH GRILLED ON CEDAR PLANK
Steps:
- Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
GRILLED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
- Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
- Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
- While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.
HONEY-SPICED CEDAR PLANK CHICKEN
Start with our Honey-Spiced Cedar Plank Chicken recipe if you're new to cedar plank grilling. Cedar plank chicken is simple and has an unmistakable taste.
Provided by My Food and Family
Categories Chicken Breast
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Immerse cedar planks in water, placing weight on top of each plank to keep it submerged. Soak 4 hours.
- Heat grill to medium heat. Remove planks from water; brush tops of planks with oil. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
- Grill 30 min. Meanwhile, mix remaining ingredients until blended.
- Reserve 1/2 cup dressing mixture to serve with the cooked chicken. Brush chicken evenly with half the remaining dressing mixture. Grill 30 to 45 min. or until chicken is done (165ºF), brushing occasionally with remaining dressing mixture.
- Remove chicken from grill; discard planks. Remove and discard bones from chicken. Cut each breast in half. Serve with the reserved dressing mixture.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5898 g, Sugar 0 g, Protein 40 g
CEDAR-PLANKED CHAR WITH WOOD-GRILLED ONIONS
Provided by Karen Adler
Categories Fish Father's Day Backyard BBQ Dinner Seafood Summer Grill Grill/Barbecue Party Advance Prep Required Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Method
- 1. Prepare an indirect fire in your grill with a hot fire on one side and no fire on the other. For a charcoal grill, soak 1 cup wood chips or corncobs in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place 1/2 cup dry wood chips or corncobs in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill.
- 2. In the cavity of each fish, place 2 sprigs each of tarragon, dill, and parsley, and 2 stems of chives. Season with salt and pepper. Place 2 fish on each plank.
- 3. Brush the cut sides of the lemons and onions with olive oil.
- 4. When you see the first wisp of smoke, place the planks on the indirect side of the grill. Set the onion and lemon halves, cut side down, directly on the grate over the fire and close the lid.
- 5. Check the lemons after 2 or 3 minutes. If they have nice grill marks, remove them from the grill. The onions will take an additional 10 to 15 minutes and may be turned after the first 10 to 12 minutes. When they are nicely charred, remove them from the grill, too. Close the lid and continue to cook the fish until it is opaque and begins to flake when tested with a fork, 45 to 60 minutes total.
- 6. Fillet the char and serve on a platter with the lemon and onion halves.
- Oven Smoke-Planking: Preheat the oven to 400°F. Place 1/2 cup dry wood chips or corncobs in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Place the herb-stuffed planked fish in the middle of the oven. Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with lemon wedges. (Omit the onions.)
CEDAR PLANK PORK CHOPS
The Cedar Plank Pork Chops comes courtesy of BOU, the better-for-you cube, and the brand's Summer Grilling Series. The series is curated by Master Chef Tony Seta, who is one of only 70 Master Chefs in the U.S. certified by the American Culinary Federation. BOU's line of bouillon cubes is designed for creative cooks at all skill levels. It uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips. These cubes are gluten-free and come in three flavors - chicken, beef and vegetable.
Provided by staff writer
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Notes: Soak the planks for at least 2 hours in water prior to grilling. If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank-do not water spray the Pork Chops).
- Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
- Place the pork chops in a rectangular pan - Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated - Marinate 3-4 hours.
- Remove from the marinade. Drain lightly & season both sides liberally with java rub.
- Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
- Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145˚F. Check temperature at 15 minutes. Serve & enjoy!
Nutrition Facts : Calories 341, Fat 18.1, SaturatedFat 6, Cholesterol 137.4, Sodium 348.2, Carbohydrate 0.2, Sugar 0.2, Protein 41.4
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