Planking????

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Do you “Plank”?

Hyde Grilling Demo4

I am talking about cedar planking, using cedar planks for cooking on your grill 🙂

This was another part of my cooking class, using cedar planks and cedar papers.

Cooking on cedar planks is really a lot of fun, instead of me trying to explain this is a great website that will give you all information you will need.

http://www.cedargrilling.com/art.htm

The salmon that I used is Skuna Bay Salmon and if you have never had it you really need to try to find it in your area, we are the only store that carries it in our area.  It’s mild, buttery, fresh and tender, it really is the best salmon I have ever had, check out the website for Skuna Bay Salmon.

http://www.skunasalmon.com/

Few more picture of the Class, grilling the salmon planks and the delicious out come 🙂

Hyde Grilling Demo5

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This marinade is so good, and really easy, you can double it and keep it in your fridge for up to 2 weeks.  It was great on the salmon, but also very good on the Cod, Shrimp and Scallops, very one just loved it.
This also would be great on grilled veggies and slice crusty bread, just brush over the bread then grill the slices…YUM!!!

Garlic, Lemon, Dill Seafood Marinade

  • Difficulty: easy
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1/2 cup olive oil
4 large cloves garlic, minced
1/4 cup fresh dill, finely chopped
zest of 1 lemon
1 tsp. kosher salt
1 tsp. ground black pepper

1 pound seafood – Fish, Shrimp or Scallops work well

Mix together oil, garlic, dill, lemon zest, salt and pepper, place seafood in a ziploc bag and pour marinade over top and set aside for 15 – 30 minutes.

Cook as you desire.

Also I did cod with roasted red pepper strips and asparagus in the Cedar papers and grilled them.   This marinade would be great on that too, but what I did for the class is just tossed everything in olive oil, salt, pepper and grated fresh garlic…very good as well 🙂

10446712_10154268581270291_5345111232338516512_n Hyde Grilling Demo8 Hyde Grilling Demo11

Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is a re-blog from last year but with grilling season still going strong is a great recipe for grilling out.

Hope everyone is enjoying the summer 🙂

 

This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries). 

I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!

Grilling Marinade

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Flank-Steak 2

 

It’s summer time and grilling is in full force, well except if you live here in the Ohio valley we need a canoe to get to the grill 🙂   It just will not stop raining…but today

The blue skies are singing  downsized_0711131123

And the Flowers are blooming

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So if you love grilling just as much as I do, then act quick in between the rainy days and make this easy marinade.

This is great on beef, chicken or pork.

All you need is

1/2 cup olive oil
4 green onions, rough chopped
1/4 cup lime juice
1/2 tsp. cumin
1/3 cup soy sauce
2 large garlic cloves
1/2 tsp. red pepper flakes
3 tbsp. dark brown sugar

Place all ingredients in the blender or food processor for 1 minute, pour over meat and let marinate.

If you are using Flank Steak (as I did) or Flat Iron – marinade over night or at least for 6 hours, Chicken or Pork – 4 to 6 hours, or you can leave them overnight as well.

Okay now start your GRILLS!!!!!! 😛

Enjoy!!!

Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries).  I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!