JOHN'S CEDAR PLANK ROASTED MUSHROOMS
Cooking with cedar planks, a northwest Native American tradition, involves heating the wood to release its aromatic essence, which the food absorbs as it cooks. John Howie, executive chef for Seattle's Palisades restaurant, has modified this technique and created a cedar plank roasted mushrooms recipe that can be made in your oven, with delicious results.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine creminis, portobellos, chanterelles, shiitakes, mushroom seasoning, olive oil, lemon juice, garlic, salt, pepper, and chopped thyme, rosemary, and sage. Toss to coat.
- Arrange mushrooms on a cedar plank. Transfer to oven. Bake until edges are golden, 10 to 12 minutes. Garnish with thyme, rosemary, and sage sprigs, and lemon slice; serve immediately.
CEDAR PLANKED BURGERS
Bobby says, "This recipe proves that cedar plank cooking is not just for salmon anymore. Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue."
Provided by Bobby Flay
Time 3h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the grilled mushrooms and onions: Prepare a charcoal grill for direct and indirect heat. Brush the portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers.
- For the burgers: Remove the planks from the water and place them over direct heat for about 2 minutes per side. Remove the planks from the grill and brush the top side with oil.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Brush with canola oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Place 2 burgers on each cedar plank. Put the planks over indirect heat, brush each burger with 1 tablespoon Red Wine Barbeque Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking, about 5 minutes.
- Put the burgers on the bottom buns and top each with more barbeque sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately.
- Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chile de arbol, and chipotle chile in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.
- Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.)
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
CEDAR PLANK-ROASTED CRAB-STUFFED MUSHROOMS
I adore our Seattle restaurants. Palisade is one not to miss when in the area. You could bake the crab-stuffed mushrooms on a baking sheet instead, but you'll miss out on the subtle woodsy aroma that the mushrooms absorb.
Provided by GinnyP
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a medium skillet over medium-high heat.
- Add the celery, carrot, and shallot and saute', stirring constantly, until slightly tender and aromatic, 2 to 3 minutes.
- Add the cream and reduce by half, 3 to 5 minutes.
- Set aside to cool.
- While the vegetable mixture is cooling, preheat the oven to 375 degrees F.
- Snap the stems from the mushrooms and discard.
- Be sure to remove the entire stem, leaving a good cavity for the filling.
- Wipe the caps clean, then season lightly with salt and pepper.
- Set aside.
- When the vegetable mixture is cool, add the crabmeat, tarragon, and about 1/4 tsp of pepper, stir until well combined.
- Fill each mushroom cap with stuffing (about 2 tsp's), mounding it slightly.
- Top each stuffed mushroom with a pinch of the Asiago cheese and set the mushrooms on a cedar roasting plank.
- Bake until the cheese is slightly browned and the filling is heated through, 10 to 15 minutes.
- Drizzle the lemon juice over the mushrooms and sprinkle with the chives (if using).
- Serve warm, directly from the plank.
- Or, if you've used a baking sheet, transfer the mushrooms to a platter for serving.
- Note: If you're interested in more information about plank cooking, Palisade restaurant's chef John Howie has a site at www.
- plankcooking.
- com.
Nutrition Facts : Calories 146.6, Fat 13.5, SaturatedFat 8.3, Cholesterol 42.4, Sodium 20.2, Carbohydrate 5.2, Fiber 1.2, Sugar 1.9, Protein 3.6
CEDAR-PLANK STUFFED PORTOBELLOS
When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I've tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. -Katie Stemp, Tacoma, Washington
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside., Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture., Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.
Nutrition Facts :
CANADIAN CEDAR PLANKED SALMON
Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.
Provided by SWIZZLESTICKS
Categories Seafood Fish Salmon
Time 12h40m
Yield 6
Number Of Ingredients 6
Steps:
- Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
- Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
- Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
- Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 4.6 g, Cholesterol 66.1 mg, Fat 30.9 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 67.9 mg, Sugar 1.1 g
CEDAR-PLANKED BURGER
Steps:
- Submerge the cedar planks in cold water and soak for at least 1 hour.
- Preheat the oven to 400°F.
- Heat the olive oil in a large sauté pan over high heat. Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the shallots and cook until the mushrooms are golden brown, about 5 minutes longer. Stir in the thyme and season with salt and pepper.
- Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with canola oil.
- Raise the oven temperature to 425°F.
- Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Place 2 burgers on each plank, leaving a few inches between the burgers. Brush the tops of the burgers with some of the barbecue sauce and place the planks in the oven. Cook, basting with some of the sauce every few minutes, until the burgers reach the desired doneness, 10 to 12 minutes for medium-rare. Top each burger with 2 slices of cheese during the last minute of cooking.
- Remove from the oven and top each burger with a large spoonful of the mushrooms. Serve the warm buns on the side.
- RED WINE BARBECUE SAUCE
- Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
- Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.
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