25 Essentials: Techniques for Planking by Karen Adler

By Karen Adler

Got wooden? you want to. Cooking on a plank is the easiest solution to infuse your nutrients with the sophisticated style and aroma of smoke.


Best half is, you don’t desire a fancy rig, designated gear, or complex instructions to begin planking. All you really want is a board and this publication. With the 25 crucial recommendations you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This ebook positive aspects tempting fare reminiscent of Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry preserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked red meat Chops. Armed with this concise and convenient primer, a person can develop into a planking and grilling professional in no time!

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Additional resources for 25 Essentials: Techniques for Planking

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SUGGESTED PLANK: 2 cedar grilling planks, soaked in water for at least 1 hour SUGGESTED WOOD: Sugar maple or apple chips, or chopped corncobs INGREDIENTS 4 whole Arctic char (about 1 pound each), cleaned 8 sprigs fresh tarragon 8 sprigs fresh dill 8 sprigs fresh flat-leaf parsley 8 stems fresh chives Salt and freshly ground white pepper Olive oil for brushing 4 lemons, halved 4 medium-size red onions, peeled and halved NOTE: This recipe can easily be divided in half if you have a grill that is too small to accommodate two planks at the same time, or you can stagger the cooking.

Technique 10: Plank-Roasting Fish HIGH-HEAT PLANKED HADDOCK WITH LEMON ZEST TARTAR SAUCE SERVES 4 Haddock with tartar sauce never tasted this good! Our easy-to-make tartar sauce is so much better than store-bought tartar sauce that once you try this, you'll be hooked forever. Haddock is somewhat delicate, so planking is a better technique for cooking this fish than grilling it. The high-heat technique for cooking is quite dramatic, and you'll need a spray bottle of water handy for dousing overzealous flames.

SUGGESTED PLANK: 4 individual 6-inch square cedar grilling planks or crosscut planks, soaked in water for at least 1 hour INGREDIENTS 4 5- to 6-ounce swordfish fillets ⅔ cup mayonnaise ⅓ cup Dijon mustard 8 ounces good-quality canned crabmeat or lump crabmeat, picked over 1 clove garlic, minced 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 12 thin spears asparagus, woody ends snapped off METHOD Prepare a dual-heat fire in your grill, with a hot fire on one side and a low fire on the other.

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