Grilling on a plank???

[NancyR]

On another thread about grilling someone described how she gets pieces of alder and then oils the top and grills salmon with the fish on the oiled side and the plank right on the grill so that the bottom smokes. I think that is one COOL idea but don't think I have ever seen the idea described anywhere else. Surely it's not really new. Has anyone tried this with other wood, other food (chicken, whatever)?

[Shirley Panek]

I haven't tried it, but I have a recipe for Broiled Salmon on Cedar Planks with Horseradish Cream Sauce. It looks fantastic, but I'm not sure where to get the wood. Do I just need to go to the lumber store, or does it have to be food-grade. I don't know.

Anyway, I don't think it's a new thing. Here's what it said in my recipe: "For American Indians who lived near waterways, fish was an abundant food source and easy to obtain, he said. Most preparations of the fish used simple tools and ingredients for a natural flavor.
American Indians made their own cooking tools. They placed fish on pieces of wood to keep it from falling into the fire, Kaczmarek said. This preparation also gives the fish a smoky, woodsy flavor."

http://www.cookinglight.com/bbs/smile.gif
Shirley

[aggie94]

They sell cooking planks for this purpose made from cedar or alder. I have a cedar plank, and I love it. It was a wedding gift, along with a cookbook with recipes for plank cooking. They're pretty easy to find in kitchen stores in the NW, but I don't think I'd ever seen them before I moved to Oregon. I've used mine for fish, chicken, veggies, etc.

[This message has been edited by aggie94 (edited 04-22-2001).]

[Alisa]

Here in Nova Scotia planked salmon is a common thing on restaurant menus. Many different kinds of wood are used - all of which come straight from the forest. Sometimes the wood is soaked in rum first - now that's a treat! Sorry I don't have any recipes, I've never made it myself.

[NancyR]

Thanks so much for the tips.....I feel like my eyes have just been opened to a whole new realm of cooking that I never thought of before. I did a search on google (greatest search engine) and came to more inormation on plank cooking than you can imagine including pictures and recipes. One had a warning about not using wood from the lumberyard as most is treated with preservatives so lets all get out our chain saws and start cooking! Thanks guys.

[schuh]

Oooh, one of my favorite dishes to order in the Lake Michigan area is planked whitefish. Whitefish is cooked (don't know how) on a plank, and then mashed potatoes are piped all the way around the whitefish. This gorgeous dish is brought to your table on the plank. I remember this dish being served when I was a kid, so it's not new. No recipe here, just a great memory.

[Laura B]

Here is a recipe from Gourmet Magazine (and it was also done on Cooking Live on Food TV). I made it in the oven on a normal pan, but it is intended to be made using a plank. It was delicious as I made it, and I bet it is even more fabulous done with the plank.

* Exported from MasterCook *

CEDAR-PLANKED SALMON WITH MAPLE GLAZE

Recipe By :Sara Moulton
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
An untreated cedar plank (about 17 by 10 -- if desired)
1/2 inches
1 center-cut salmon fillet with skin -- (2 1/2-pound)
Greens from 1 bunch scallions

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat oven to 350 degree. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.

Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.

Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Source:
"Recipe Courtesy of Gourmet Magazine"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 50 Calories; trace Fat (0.9% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3087mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[funnybone]

Many years ago when we still lived in Canada, some grocery stores were selling the cedar planks. They even had recipes for grilling salmon and other fish. It's not a new idea.

[buddie]

here is a recipe from a cooking class i took about baking salmon on an alder plank


Alderwood Baked Salmon Sandwiches on Focaccia with Lemon Basil Aioli
there are instructions on making your own focaccia BUT just buy one and save time. LOL

Salmon
1 alderwood roasting plank made for cooking
1/4 c olive oil
2 cloves garlic (slice thinly)
fresh black pepper
the zest of one lemon
1 bunch of scallions (about 6)
2 -2 1/2 lbs salmon fillet


1. brush the plank with some of the oil. place in a preheated 350 oven for 15 minutes

2. slice the garlic thinly and place in a saucepan with the oil. cook over low heat for 5 minutes to infuse the flavors. remove from the heat and stir in the lemon zest and a generouse helping of black pepper

3. place the clean scallions on the plank and brush with the flavored oil. place the salmon over the scallions and brush with the remaining oil. bake 20 min

LEMON BASIL AIOLI
2 cloves garlic, chopped
1/2 tsp salt
2 tbsp lemon juice
the zest of 1 lemon
1/2 tsp black pepper
1/2 c basil leaves
2 egg yolks
1 c olive oil

1. in a food processor place the chopped garlic, salt, lemon juice and zest, pepper and basil. PROCESS. STOP add egg yolks PROCESS and then add the oil SLOWLY

ASSEMBLE
1 bunch of arugla, cleaned and dried (any lettuce

cut focaccia into a piece that MATCHES the size of the salmon you are cooking. split in half, horz. spread both sides with aioli, top on half with salmon and scallions, place lettuc on salmon and cover with remaining bread. slice into sandwiches

[MrsReber]

We were out to dinner once and my husband ordered fish cooked on a plank. The owner told him that the wood came from a wine barrel and he was really interested in how the flavors came together. I thought that was pretty interesting, but not interesting enough to eat seafood!

[browneye]

NancyR:
I was the one that posted the Alder Planked Salmon on the other thread.
Planking is something I have known since childhood growing up in the Northwest. We use alder for salmon because it is a milder smoke and doesn't overpower the fish. It is also common around here and easy to find.

You can DEFINITELY do other meats on a plank, here is a recipe for Chicken:
You can use any marinade you like, but this one is good-
Also, I have done fish without any marinade at all, just s&p.. and it was great that way also.

ALDER GRILLED CHICKEN:

1/2 cup white wine such as Sauvignon Blanc or Pinot Gris
2 Tblsp Olive oil
2 tblsp lemon juice
1 tblsp minced shallots
1 teasp. crushed marjoram (or 1 tblsp fresh)
1 tblsp chopped fresh Italian Parsley
1 tblsp. chopped fresh thyme or 1/2 teaspoon dry
2 tsp. fresh rosemary, chopped (optional)
2 cloves garlic, minced or crushed
fresh ground pepper to taste
Pinch salt

4 Chicken breast halves

Raspberry Glaze: recipe follows

Combine marinate ingredients, marinate chicken in mixture 8 hours or overnight in refrigerator. Prepare the alder plank by rubbing with olive oil and pre-baking in a 350 degree oven for about 30 minutes. When ready to grill, oil one side of the plank, place chicken breast halves on the oilded side of the alder plank, and grill in a hot grill (about 375), covered for about 30-45 minutes, or until chicken is cooked through.
Serve with raspberry sauce.

Raspberry sauce:
Combine 1/4 cup fresh or frozen raspberries in a saucepan with 1/4 cup port wine, 1/4 cup sugar and 1 tblsp corn starch. Cook and stir over low heat until sauce thickens and boils. Stir in 2 tblspoons red wine vinegar. Strain into serving boat. Serve drizzled over chicken.

I have done many kinds of fish and chicken on a plank. I get mine rough cut from the lumber store, (we make sure that we get non-treated, rough cut alder, which we can find here in the Seattle area no problem,) and cut it into lengths. You can also purchase the kind made for cooking, however, as is often the case, the mark-up on these is astronomical. I saw one for $40.00 in a cooking shop last week. I see these that I purchase from the lumber yard as "single-use items" when cooking chicken especially, as they can be difficult to clean and questionable. I always throw them away afterwards, much like a replacement for chips. A single board will give us 5 or 6 planks (depends on size) and costs us about $7-8. The food cooked on the plank retains moisture very well, and it's really fun to do!
Hope you enjoy.. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by browneye (edited 04-23-2001).]

[This message has been edited by browneye (edited 04-23-2001).]

[SusanL]

Laura B - We absolutely loved that recipe! One of my all time favorites!! I get my planks at Home Depot, unfortunately, they burn beyond recognition. Luckily, they aren't expensive and you only need one for grilling at a time. I tried to make smaller pieces and put each on individual planks, but it didn't work http://www.cookinglight.com/bbs/frown.gif
In Bethlehem, they grill shad on wooden planks at their annual Shad Festival! It is a great time, but if you go, pay the extra $ for the shad without bones, you wouldn't believe how many bones are in shad http://www.cookinglight.com/bbs/eek.gif
aggie94 Do you know the name brand of your plank? It sounds great and I would love to have one that doesn't burn away. TIA

[This message has been edited by SusanL (edited 04-24-2001).]

[aggie94]

I don't know the brand of my plank, but I'll check when I get home today and see if there is anything printed on it. I know there is a picture in one corner -- maybe a fish? I'll let you know what I find.

[aggie94]

SusanL:

The stamp on the back of my plank lists "Pacific Northwest Fine Wood Products" in Belfair, WA. Their # is (360) 275-5397. You might also do a search for their website, if they have one.

[Grace]

Here is a link to the Sur La Table catalog website - they have a plank and a cookbook for the plank too...
www.surlatable.com (http://www.surlatable.com)

Sorry the link to the actual plank page didn't work - but when you get to the main page of the site, just type in plank in the search box, and it will come up.


[This message has been edited by Grace (edited 04-24-2001).]

[SusanL]

Thanks Aggie and Grace, another product to buy because of this website!! http://www.cookinglight.com/bbs/wink.gif