Sunday, April 18, 2010

Salmon on a cedar plank

I grilled salmon on a cedar plank last night for dinner and is was delicious!
First, you need good quality, wild salmon. Second, you need a 7x12 inch cedar plank.
Third, you need some Seattle Salmon Rub from the World Spice Merchants.

You need:
1 large salmon fillet (I used the piece that I bought at Sam's Club last week, it was a 1.5 pound fillet), skin removed
1 tbsp of the Seattle Salmon Rub
4-5 tbsp of Dijon mustard
6 tbsp of brown sugar

Begin by brining the salmon fillet. (this article says they don't brine salmon fillets, but they are talking the small single serving fillets) I used a fillet that is the whole half a salmon, cut in half.
I brined it for about 30 minutes and then pat dry with a paper towel. While the salmon is brining, also soak your cedar plank (fully submerge in water) for at least 30 minutes to 1 hour.

When the salmon is done brining and the plank is done soaking, prep your grill for indirect cooking, put all the coals in a pile on one side of the grill. Place the thoroughly dried off salmon on the cedar plank, on what would be the skin side down.
Generously sprinkle the salmon fillet with the Seattle Salmon Rub (or salt and pepper works too.). Next, spread the dijon mustard all over the salmon fillet, coating it.
In a bowl, crumble the brown sugar. If you are using the salmon rub, add a teaspoon to the brown sugar and crumble with your fingers. Sprinkle the brown sugar over the dijon mustard to coat the salmon.
Place the plank on the side of the grill away from the coals and cover. Let the salmon roast for 25-30 minutes, check it at 20. Internal temp should be 125 on an instant read. Be careful to NOT overcook the salmon.
Remove the plank from the grill to a serving platter, serve directly from the plank. (I slid it right onto a flat cookie sheet.
Cut into serving sized pieces and serve. It is delicious!

Wednesday, April 14, 2010

Chocolate Chip Cookies


I made chocolate chip cookies today and they are so good! I've been using this recipe for over a year and have made a few modifications to it to make it my own. These cookies are so good and the best part, they stay soft for several days after baking....if stored in a ziploc or airtight container. Also, this recipe makes a lot of cookies, but either more for you or lots to share with friends and neighbors.

1 cup butter, softened (unsalted is preferable)
1 cup shortening
2 cups brown sugar, firmly packed
1 cup granulated sugar
4 eggs
2 tsp vanilla
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
2 1/2-3 cups chocolate chips

Cream butter and shortening with sugars in the bowl of a stand mixer. Add eggs and vanilla, mix thoroughly. In a large bowl, combine flour, baking soda and salt. Add gradually to the butter mixture. Stir in chocolate chip.
Chill dough for an hour. (not absolutely necessary, but the cookies don't totally flatten out when baking).
Preheat oven to 350 degrees. Drop dough by spoonfuls on baking sheets. Bake for 10-12 minutes. Let set for a minute or two and remove to cooling rack. Cool and store in an airtight container.

Enjoy, this makes about 10-11 dozen cookies.

**if you don't want to have that many cookies lying around the house or can't be trusted with them, freeze half the dough in a ziploc bag and thaw before baking.