HISTORY AND GUIDELINES FOR USING CEDARS PLANKS

Transcription

1 HISTORY AND GUIDELINES FOR USING CEDARS PLANKS History of Cedar Planking It was the spiritual traditions of the Native Americans along the Pacific Coast with their early uses of cooking with wood that captured the romance and imagination for the use of wood planking. They believed deeply in the healing powers of the cedar tree and held it with the highest respect. They would tack or weave their sacred food (most commonly salmon) onto planks of cedar and adder and stand them vertically around a slow burning firepit. The salmon or game would slowly roast, basted by their own juices, fragranced from the cedar and adder. Baking Cedar Plank Guidelines Seasoning your cedar plank is especially important when the plank is new and dry. Before each use, pour 1 tablespoon of olive oil onto your plank and use a paper towel to rub the entire top and four sides. Do not season the underside of the plank. After 8 to 10 uses, you will not need to apply any oil as the plank will have become well seasoned and rich in color. Preheating and Positioning your cedar plank is important so that the plank will be hot enough to cook from below as well as above. The oven rack should be set into a medium-to-upper position. Place the plank on the rack, set the oven to bake and allow it to preheat for at least 15 minutes. Preheating also helps sterilize the plank before use. Cooking Temperatures referred to throughout are recommended. While temperatures may be slightly increased, be careful not to allow the plank to get so hot that it begins to smoke. Raising temperatures may shorten the cooking time but might not necessary enhance taste. Cooking Times will vary with the amount of food on the plank. Extra time will be needed if recipes are increased or additional items are added while baking. For example, preparing two together may require you to begin planking one recipe before the other is added. Clean by using warm running water. A little dish washing liquid and a soft bristled brush to clean the plank within an hour or so after use (preheating the plank before use will help sterilize it). If however the plank is left uncleaned for long, here s a simple way to draw out any oil which may hold traces of residual odors. While preheating, turn the plank upside down. Every half minute, remove the plank, turn it back over and wipe the surface off with a paper towel. Repeat the process a couple of times. Rekindle a Fresh Flavor by sanding your heavily used plank with medium grit sand paper. Once sanded, it should be re-seasoned before use. The darkened underside may also be sanded but is not recommended. Be Careful as the plank absorbs heat and will be hot when taken from the oven. Use potholders or oven gloves when handling it. While the plank is designed for use in the oven, please remember that it is wood and should not be left unattended while in the oven.

2 Convection Ovens circulate hot air within oven. This brings the oven to temperature faster and reduces cooking times. It is important that the plank be brought to temperature slowly or splits will develop. To use, gradually raise the heat in 10 minute increments to the recommended cooking temperature. Alternative Baking Plank Guidelines The Alternative Method for baking with cedar planks is to float the plank and food in a pan of liquid instead of directly on the oven rack. Soak the plank for at least an hour before cooking, the longer the better. You can use water, beer, wine, cider or any liquid of choice. Oil the plank before cooking with olive oil to keep the food from sticking. Place the plank in a roasting pan with the liquid. Monitor the liquid level often to ensure that at least ¼ is present at all times. The liquid can be used for basting as you roast. Cleaning and Re-Seasoning of your cedar plank is the same regardless of the baking method. Benefits for Cooking with Wood Baking on Wood is a unique, natural and healthy way of cooking. The organic, porous surface absorbs moisture at room temperature and gives off the moisture in the oven. The benefits of plank cooking are foods that cook juicer, are more flavorful and less prone to nutrient loss. You will find that a variety of roasting recipes familiar to you can be prepared using less oil, sauces or liquids. Grilling Cedar Plank Guidelines Our Grilling Planks can be seasoned similarly to our Baking Planks. However, since they are not as thick and the grilling temperature may be higher, they can benefit from additional pre-cooking preparation. Soak the plank for at least an hour, the longer the better. You can use water, wine, beer, cider or any other liquid of choice. Oil the plank before cooking with olive oil to keep the food from sticking. Cook in a pre-heated grill on medium heat. Keep a water spritzer handy in case of flare-ups. Most of the following recipes are for oven baking with cedar planks. However, they can easily be adapted for use on the grill. Hint: Fast cooking with thinner cuts of meat or vegetables will increase the life of a grilling plank. The cedar planks work just as well with the longer cooking times required by the thicker cuts, but the life expectancy of the plank will be reduced. RECIPES SUN-DRIED TOMATO CEDAR PLANK SALMON Serves /2 pound salmon fillet, with skin 2 cups oil-packed, sun-dried tomatoes, chopped 2 bunches fresh parsley, finely chopped ¾ cup olive oil ¾ cup sun-dried tomato and oregano salad dressing OR: ¾ cup of our Tomato Basil Pasta Sauce Soak the cedar plank in water for several hours, the longer the better. Preheat an outdoor grill for high heat. Oil the plank with olive oil to keep the food from sticking. Cut the salmon to best fit the cedar planks (multiple planks may be required depending upon their size). Brush the fillets with

3 olive oil and sprinkle with parsley and place the sun-dried tomatoes on top. Drizzle with the salad dressing or sauce. Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. The fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. PEPPER HONEY CEDAR PLANK SALMON Serves 6 ¼ cup pineapple juice 1/3 cup soy sauce 2 tablespoons white vinegar 2 tablespoons lemon juice 1 tablespoon olive oil ¾ cup honey ¼ cup packed brown sugar 1 teaspoon ground black pepper ½ teaspoon cayenne pepper ½ teaspoon paprika ¼ garlic powder 6 6-ounce skinless, boneless salmon fillets Black pepper and salt taste Soak the cedar plank in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired. Bring the pineapple juice, soy sauce, lemon juice, olive oil and honey to a simmer in a saucepan over medium heat. Reduce the heat to medium-low and stir in the sugar, black pepper, cayenne pepper, garlic powder and paprika. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque on the center, about 5 minutes more. Serve with the remaining sauce. ROAST CHICKEN with Red Pesto Sauce 1 teaspoon olive oil 2 large cloves minced garlic 1-16-ounce can Italian plum tomatoes in puree ½ cup sun-dried tomatoes (packed in olive oil), drained, chopped. Reserve ¼-cup oil. 4 chicken breasts OR: 1-16-ounce container of our Tomato Basil Pasta Sauce Heat the oil olive and garlic in a sauté pan over medium heat until lightly golden. Chop the tomatoes and add, with puree, to the pan. Simmer uncovered for 15 minutes. Remove from the heat. Add the sun-dried tomatoes. Transfer the tomato mixture to a blender or food processor. Puree while carefully adding the oil from the sundried tomatoes. Season with salt and pepper. Place the chicken breasts onto the pre-heated plank. Spoon pesto over each. Roast for 50 to 60 minutes or until done.

4 PLANK ROASTED CHICKEN with Herbs to 6 2 tablespoons butter 2 cloves garlic, minced 2 tablespoons balsamic vinegar or 1 tablespoon red wine vinegar 2 tablespoons olive oil 13-1/2 pound roasted chicken, split and washed 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 teaspoon fresh parsley, chopped 4-6 small red potatoes, halved 4-6 large shallots, peeled Melt the butter in a large sauce pan. Add half of the minced garlic, the balsamic vinegar and 1 tablespoon olive oil. Stir for one minute then remove from the heat. In a small mixing bowl, combine half of the herbs (rosemary, thyme and parsley) and the remaining garlic. Season with salt and pepper. Place the chicken, breast side up, onto the preheated plank. Rub the herb-garlic mixture over the chicken. Add the potatoes, shallots, and the remaining herbs to the seasonings in the sauce pan. Toss to coat evenly. Spoon the mixture over the chicken. Roast for 1 to 1-1/2 hours or until done. CHICKEN BREASTS with Tomato and Cilantro Salsa 3 large plum tomatoes, chopped ½ cup onion, chopped ½ cup red pepper, diced 2 tablespoons fresh cilantro, finely chopped 1 tablespoon lime juice 4 chicken breasts, skinned and boned OR: 1 16-ounce container of our fresh frozen salsas (Garden, Cool, Medium, Hot or Golden) In a mixing bowl, combine the tomatoes, onions, red pepper, cilantro and lime juice. Season with salt and pepper. Place the chicken onto the preheated plank. Spoon half the salsa mixture on each. Roast for 40 to 45 minutes or until done. Serve with the remaining salsa. PLANK ROASTED PORK LOIN with Rosemary and Mustard 2 tablespoons country style mustard 2 tablespoons red wine vinegar 2 tablespoons fresh rosemary, chopped 1 tablespoon olive oil 4 pork loin chops, 1-1/2 thick, boned *lamb loin chops may be substituted Combine the mustard, vinegar, rosemary and olive oil in a small mixing bowl. Place the pork chops onto the preheated plank and spoon half the sauce over the top of each. Reserve the rest for basting. Bake for 20 minutes

5 then flip the chops and spoon the remaining sauce over them. Continue cooking for 15 to 20 minutes or until done. PLANK EGGPLANT with Tomato and Basil 1 medium eggplant, cut into ½ thick rounds Salt 1 medium tomato, cut into thin slices large fresh basil leaves washed and pat dry 4 tablespoons soft goat cheese Freshly ground pepper to taste Sprinkle salt generously on eggplant slices. Cover them with a dish and a heavy weight. After 30 minutes, press out the bitter juices and drain. Wipe the eggplant slices dry. Place them onto the preheated plank, trimming them if necessary, and lightly brush them with olive oil. Roast for 15 minutes. Remove the plank from the oven. Turn the eggplant slices over and place a tomato slice on top of each. Arrange the basil leaves over the tomato slices and top with the goat cheese. Season with ground pepper. Return the plank to the oven and roast for 10 to 15 minutes or until the tops turn a golden brown. PLANK ROASTED POTATOS with Dill 3 tablespoons butter 4 tablespoons fresh dill, chopped 12 small red potatoes, scrubbed and halved Melt the butter in a large sauce pan. Remove from the heat and add the dill. Toss the potato halves and stir to coat. Pour the herbed potatoes onto the preheated plank. Season with salt and pepper. Roast for 40 to 45 minutes or until the potatoes are tender and browned at the edges. PLANK ROASTED SWEET PEPPERS with Balsamic Vinegar 1 medium yellow bell pepper, cut into long thin strips 1 medium green bell pepper, cut into long thin strips ½ cup red onion, cut into long thin strips 1 clove garlic, minced ¼ cup balsamic vinegar Combine all the ingredients into a mixing bowl. Toss and let marinade at room temperature for 30 minutes. Scoop out the marinated peppers and onions with a slotted spoon and arrange onto the preheated plank. Roast for 20 to 25 minutes or until lightly golden on the ends.

6 12 small red potatoes, halved ½ cup safflower oil 4-1/2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 tablespoon fresh chives, chopped 2 red bell peppers cut into chunks 2 yellow bell peppers cut into chunks 1 large sweet onion, cut into chunks 2 medium zucchini, cut into chunks CEDAR ROASTED VEGETABLES Parboil the red potatoes for 10 minutes. Run them under cold water to keep them from over cooking, then drain. In a large mixing bowl combine the safflower oil, red wine vinegar, lemon juice, mustard and chives. Season with salt and freshly ground pepper. Add the vegetables, toss, and let stand for 30 minutes, turning once. Season and preheat the plank to 350 degrees. Pour the seasoned vegetables onto the preheated plank, spread evenly. Roast the vegetables for 25 to 30 minutes or until the edges are slightly golden. 2 large zucchini, washed 2 tablespoons butter 2 cloves garlic, minced 2 tablespoons onions, chopped 1 small, ripe tomato, chopped 2 tablespoons fresh basil, chopped ½ cup soft bread crumbs 3 tablespoons grated parmesan cheese ROASTED STUFFED ZUCCHINI Serves 2 Slice the zucchini in half lengthwise. Parboil for 1 minute. Scoop out the centers with a curved grapefruit knife, leaving a shell about ½ thick. Chop the pulp and reserve. In a medium sauté pan, melt the butter over medium heat. Add the garlic and onion, cooking until tender. Be careful not to brown. Remove from the heat and add the zucchini pulp, tomato, basil, bread crumbs, and parmesan cheese. Season with salt and pepper. Place the zucchini halves onto the preheated plank and fill with the stuffing. Bake for 30 minutes or until the zucchini is cooked but still firm enough to hold its shape.