Plank Feast- The Cascadia Edition

Note about the guest blogger- Peter White-Hoppe

Peter is a true citizen of the Pacific Northwest. And by that, I mean he can be found at any given time shredding snowy slopes, paddling whitewater, hiking, hunting, fishing or grilling ... in other words, the guy has a lot of gear.  Pete and his team put together a feast of Cascadian proportions that couldn't be beat. Thanks for the mouth-watering descriptions, drool-worthy photography and all around great guest blog P W-H!   

Collecting the ingredients...

There is no finer time to enjoy summers bounty of fresh fruits, berries and the annual migration of the iconic steelhead up the Columbia River to high mountain tributaries where it returns to spawn. We in the Pacific North West are so fortunate to have been blessed with an opportunity to lead lives in a Pacific Wonderland.

Our act begins with a trip high up to the sub-alpine forests of Cascadia, where huckleberries replace thimbleberries as autumn begins its early descent upon our landscapes and lives. Summer is not gone, but, you feel the suns rays in ways that indicate the transition, the air is dry the nights are crisp and we watch the subtle changes leaf by leaf as they slowly drop from the tree. High up the huckleberries are ripe and thick. Huckleberry pickers know that it is an activity not for the impatient. It is tedious, slow, and even painful at times but the reward keeps us going. Berry by berry the yogurt container fills up. An hour or was it two? Who cares it’s full and it’s time for a hike past waterfalls and wildflowers.

When the huckleberries are ripe you know the blueberries are too. So down the east fork we journey past forests and foothills to the U-pick blueberry patch. Here we are met with berries the size of cherry tomatoes that bend branches toward the ground. In the same amount of time thirty pounds of blueberries have filled our five gallon bucket. Continuing down the mountain highway we are met with orchards and farmland peaches are ripe and we willingly participate in their appearance on this afternoon and gladly exchange our green paper for the sweet flesh.

On down the road we go to the next farm, grape farmers have a way of keeping us coming back all year long. Today we will get to share a delicious white variety known as Tilly Jane.

Back in town we make a quick stop for a loaf of French bread, Bartlett pears and a round of Humboldt Creamery’s Cypress Grove Chevre, a blue cheese infused brie. Then it is to the dip netters for local fresh caught steelhead. As we cross the mighty Columbia we watch as the multi-color sails float and flurry below.

Back at home our planks have been soaking. Several hours of soak time is recommended and I have found that 24+ hour soaks saturate the plank fully guaranteeing the most even cooking temperatures. For our planked items we have selected...

-Outdoor Gourmet Maple Fromagier Line for the Chevre
-A large 7x15"Cedar Grilling Plank one for the Steelhead (classic pairing!)
-A large Cherry Grilling Plank for the Peaches

 

The barbecue has been prepped, charcoal briquettes are my preference as I believe that create a very even heat and help to enhance flavors. Plus you get to drink more beer while you wait. To reach desired temperatures (degrees I don’t know), I favor an electric starter. Start by placing a mound of briquettes on top of the starter and let heat for 10 minutes. Remove the starter, while doing your best to leave the mound of briquettes, open the bottom vent and place the grill over the mound to heat it and wait another 10 minutes (that’s 2 beers). Now it is time to start planking.

 

While carefully monitoring the grill Julia, my sister, and Steph, my lovely girlfriend, have been preparing the first dish, the Humboldt Fog Chevre. It has been topped with our just-picked huckleberries, walnuts and honey. This item probably took about 20 or 25 minutes and remained covered to limit air circulation/flare-up to ensure an even heating and to trap as much of the flavor from the Maple plank as possible. When heated to your desired tempreture and consitency it pairs excellently with with French bread and Bartlett Pears. The blue cheese really adds nice flavor especially because the more subtle brie absorbs so much of the maple flavor.

 

 

 The next item is a classic plank item when it comes to plank cooking, steelhead! One of the great things about plank cooking is that it keeps meats incredibly moist, which is especially important when cooking fish. The half filet of Cedar planked steelhead goes on the grill with nothing more than a light brushing of olive oil and fresh ground pepper. Although we have selected a filet, steaks or even a whole fish work well with the plank method. The fish takes about 20-25 minutes, and similair to the Chevre it is best to leave your grill covered as it will help to retain the most flavor and prevent the briquettes from getting to hot and risking a burnt plank. When cooked to the desired temperature remove the Cedar plank and fish from the grill. We have prepared a blueberry vinagrette reduction made from simmering a couple of cups of blueberries, about a half cup of balsamic vinager, a tablespoon of honey, juice from one lemon and a splash of vanilla to drizzle on top of the cooked steelhead.

   

 

Before we sit down to our lovely dinner sliced peaches with with cinnamon sprinkled on top are placed on a Cherry wood plank and placed on the grill while we enjoy our meal. The peaches can stay on for quite a while as it is difficult to burn the the fruit with all of it juice. They certainly may be left on for upwards of fortyfive minutes, especially since the coals have cooled siince we began.
Dinner consists of our Cedar planked steelhead with the blueberry vinagrette reduction, and a blueberry spinach salad topped with sliced almonds and a sweet poppyseed vinagrette dressing, all chased down with a couple bottles of wine. Delicious!

 

Dessert is ready with the sugars from the peachs juice carmelizing and flavors heightend from the flavors of the cherry plank. Served over vanilla ice cream and topped with some of the left over blueberry vinagrette reduction.

A great meal with great friends is one that is seldom forgotten and there is nothing that beats Outdoor Gourmet planks for making memorable meals, cheers and happy planking! Welcome to your weekend.

Oh-So-Simple Cedar Planked Herbed Peaches

Peaches! I have them by the case.  And the herbs are just going off in the garden, so Cedar Planked Herb Peaches, but first, a word for our sponsors... oh wait, that's us.

Personal sized grilling planks, also called single serving planks or just plain ol'  7 x 4's. Small, convenient to soak, perfect for 4-8 oz. cuts of meat or fish, and fit in any purse.   And they don't break the bank.

Ok, so this barley even counts as a recipe, as there is only a handful of ingredients, but it's so good!

Ingredients 
 

- 7 x 4 Outdoor Gourmet Cedar Grilling Planks, soaked for at least an hour

- a couple ripe peaches

- fresh sage and marjoram

Directions

First- Soak 7 x 4 Cedar Grilling Planks for at least an hour. Pre-heat the grill to medium-high (350°).
Then- Slice peaches in half, remove pit and rough chop herbs.

Next- Place cedar planks on grill with peaches sliced-side-up and sprinkle with herbs. Close lid of grill then allow to smoke and smolder for 11-14 minutes.

Finally- Carefully remove from grill and enjoy as a side dish, over a salad or just as is! It’s just that easy.

Welcome to your weekend. -KB

Blueberry Basil Salsa over Cedar Planked Shrimp Salad with Quinoa

Summer has slipped by so quickly. All of a sudden, it's September and I haven't gone blueberry picking- not even once. So I rousted a picking partner and headed out to the U-Pick patch bright and early.  For the more season-conscience berry picker, Riley Creek Blueberry Farm is a leisurely saunter through rows full of fat fruit, but for us late-season types, it was slim pickings. We scoured the bushes and found the best harvesting method was to hit the dirt, picking the lowest foliage from our bellies.

What our picking failed to produce in volume was made up for in taste- late season blueberries tend to be much smaller than the norm, but pack more of a punch.  Our efforts in an hour and a half came out to around 2 1/2 pounds of oh-so-flavorful berries. Now, what to do with them... Blueberry Basil Salsa over Cedar Planked Shrimp Salad with Quinoa.

Ingredients 

1 Outdoor Gourmet Cedar Grilling Plank, soaked for an hour or more
1 lb. of prawns, shelled
1 bunch of Cilantro, rough chopped
3 TBS. Honey
1 lime, juice
2 cups Quinoa, cooked and chilled
Greens (whatever you got will be great!)  

Blueberry Basil and Garden Jalapeno Pepper Salsa

2 cups blueberries
1 large Jalapeno, seeded
1/4 cup red onion, diced
1 teaspoon garlic, grated
1 teaspoon ginger, grated
1 handful basil
1/2 lime, juice
1 teaspoon soy sauce
1 tablespoon sugar

Directions on Salsa- Puree everything in a food processor until smooth. And that's it! 

Shrimp Planking Directions 


First: Soak Outdoor Gourmet Cedar Grilling Plank for at least an hour. Pre-heat grill to Medium Heat (350°). 


Next: Shell shrimp and toss with honey, lime, and cilantro.

Then: Place shrimp on plank, then set plank on grill and close the lid.  Allow to smoke and smolder until bright pink (8-10 minutes).

 

Finally: Remove from grill and serve over crunchy greens and cold quinoa. Top with summery blueberry salsa and enjoy!

Welcome to your weekend. -KB

Alder Planked Halibut Tacos

Recipes are overrated. Especially when it comes to Mexican food. Cilantro, avocado, assorted peppers, tomatoes, corn tortillas, onion, and a couple limes... Yeah, that sounds about right.  I soaked some Outdoor Gourmet Alder Planks overnight and I have some nice, firm and translucent halibut, so tacos it is! 

Ingredients
1 Outdoor Gourmet Alder Plank, soaked over night
1 1 inch thick Halibut Steak
Corn Tortillas

green apple salsa
1/2 small red onion, quartered
1 small jalapeño chile, seeded if you're a wimp
1/2 of colorful bell peppers, chopped
1/4 cup coarsely chopped cilantro
granny smith apple, chopped, skin on
3 tablespoons fresh lime juice
1/4 teaspoon salt

guacamole
1 clove of garlic, minced
2 rip hass avocado, smooshed
2 tbs. lime juice
1 ripe tomato, seeded and diced
salt and pepper
** Greek yogurt or sour cream

Directions
First: Make sure your plank has soaked for a least 2 hours and preheat grill to Medium-High (400°-ish). Then chop, slice, mince pretty much all of your ingredients- that's everything except the fish, tortillas, plank, salt and pepper! 

Next: Place your soaked alder plank on the grill, then place fish on plank.  Close lid and allow to smoke and smolder for 5-8 minutes. At this time, snack on some guacamole and chips.

Then: Crack that lid on the grill and top fish with your green apple salsa. Put a couple corn tortillas next to the smoldering plank (but not too close!) and close the grill lid for another 5 minutes. 

Then: Carefully remove fish and tortillas from the grill, garish with a touch of cilantro and Greek yogurt. Ole!

Welcome to your weekend. -KB

Cedar Planked Marshmallows

About the guest blogger: Emily Selchow, age 11

Emily Selchow is going into the 7th grade this fall at Selchow Home School. She loves reading,  horses, and taking care of her chickens. Especially her pet chicken Sally, who follows her around. Emily also enjoys spending time with family and friends.

On the fourth of July my family and I had a cook out. Dad didn't make a campfire this year to roast our marshmallows over, so we decided to cook the marshmallows in the grill. But when we opened the grill, marshmallow goo was all over the inside! We got the marshmallows off the sticks, but half of the marshmallow stuck to the stick! What to do...

Then we thought we could try putting them on a grilling plank. We didn't know if this would work, but we had nothing to loose. So we put the marshmallows onto the grill planks. We waited about a minute, then Mom opened the grill, they were nice and brown and crisp on the outside and gooey on the inside. There was no marshmallow goo on the grill, and we didn't loose half our marshmallow on the stick. Plus they were delicious and now have become a family favorite!

Summoning Summer- Skewered Veggies and Chicken

Note about the guest blogger- Emily Craner

Emily Craner has graduated Eastern Washington University since we heard from her last. Gotta love a repeat blogger! Thanks for another great blog, Emily!

Sometimes, it may not feel like summer. These are the times in which one must urge summer to come on full-force, by sending the swirling smoke from the BBQ circling up into the air as a sacrifice.
I tried my best to do my part last weekend, with simple (yet TOTALLY delicious) chicken, veggie and fruit kabobs.

First we marinated the chicken in some tasty marinade plucked straight from the valleys of Leavenworth, Washington. Found in a little shop called A Matter of Taste and packed carefully home, it is a cracked pepper garlic marinade, and is a little spicy and a lot zesty. The fruit and veggies were tossed in it as well—pineapple, onions, peppers. Sigh. My mouth is watering as I write this. 

 

 

After soaking the cedar skewers for about twenty minutes, we loaded them up and tossed them on the barbie, watching carefully with spray bottle in hand (the skewers, as skewers are wont to do, caught on fire. While thrilling, in the future I am planning on soaking them for a bit longer). They only took between 15-20 minutes to cook, but after that, it really just depends on your kabob preference. As a tasty side-note, we threw some blanched asparagus on as well, seasoned with the tried and true seasoning—5th Season garlic and onion salt. As another side-note, it is helpful to have a sidekick while planking or skewing. Such as, for example, your trusted dachshund.

 

Soon, the skewers were done, and we were left with a delicious bevvy of colors, smells, and taste sensations. Total prep time was no more than twenty minutes (not including the time the chicken marinated), and grill time was about the same. Not bad for a delicious, savory kick-off to summer.

Maple Planked Whiting with White Truffle Balsamic Glaze

About the Return Guest Blogger:  Kevin Sandridge

  

Author of The BBQ Smoker Site, a blog that details products, reviews, new, recipes, competitions, and everything BBQ and native Floridian, Kevin knows his way around the 'cue. Got a question pertaining to cookin' it up on the grill, ask Kevin.

Well, the last of our Wildwood Grilling Outlet 100 Percent Natural Wood Planks has given up the ghost. But it was a tasty, tasty, ghost! After a trying Monday at work, I had to get the grillin’ groove on. So, I stopped by the grocery and picked up a few Whiting fillets, some broccolini, and a white truffle balsamic glaze made by an Italian company called Colavita.

Wildwood Grilling Outlet - Maple Planked Whiting with White Truffle Balsamic Glaze

This cook was a bit different, as I only had one plank left. Luckily, it was a maple one, which we have found we like quite a bit. While the maple doesn’t give off the spicy smoke flavor that we get from the cedar planks, it does impart a subtle mellow smoke flavor that serves as a nice backdrop for the fish and whatever sauce or spice mixture we use.

The other serving I made went inside two of the Cedar Grilling Wraps from Wildwood Grilling Outlet I put together and tied using the natural fiber thread that comes in the wrap packs.

Wildwood Grilling Outlet - Maple Planked Whiting with White Truffle Balsamic Glaze Prep

Whiting fillets are a bit ‘skinny,’ so I put two on the maple plank and two in the cedar wraps. The spice mixture on the fish consisted of sea salt, fresh cracked pepper, a little chili pepper, and some herbes de provence. The broccolini I coated with some light olive oil and then tossed with sea salt and more of the cracked pepper.

Wood Grilling Planks
Wildwood Grilling Outlet - Maple Planked Whiting with White Truffle Balsamic Glaze Grill

I grilled the fish on high for a few minutes to get the wood to smoke a little, and then turned the burners down to medium to let it finish up. Mid way through I put on the broccolini, which wilted up nicely with a touch of charring. Good stuff.

If you’ve not used wood planking on the grill, I suggest you give it a try. I know I’ve been doing a lot of fish with it lately, but this is what happens when a meat eater loves a vegetarian! I promise to do some land animal very soon, or at least as soon as we renew our stock of Wildwood Grilling Outlet Wood Grilling Planks!

Welcome to your weekend. 

Cedar Plank Grilled Orange Roughy with Fresh Tarragon

About the Guest Blogger:  Kevin Sandridge

  

Author of The BBQ Smoker Site, a blog that details products, reviews, new, recipes, competitions, and everything BBQ and native Floridian, Kevin knows his way around the 'cue. Got a question pertaining to cookin' it up on the grill, ask Kevin. 

If you read this blog with any regularity, you know that I’m a huge fan of the Outdoor Gourmet company.  In fact, I’m quickly running through my supply of 100 percent natural and sustainably  produced Cherry, Maple, and Cedar Grilling Planks and will soon have to place another order! 

Tonight’s contribution to my shrinking wood plank supply – Plank Grilled Orange Roughy with Fresh Tarragon  - was perhaps one of the tastiest efforts in plank grilled fish I’ve attempted.  Ever.  Yes, folks.  It was that good.

Seriously.  I thought my last effort with Cherry Plank Grilled Salmon with Amber Agave Nectar Rub was good.  And then there was the Cedar Skewered Gulf Shrimp with Chimichurri Flank Steak, which was off the hook!  But tonight’s meal just worked.  I’ve had my disasters, and as Larry over at the BBQ Grail can tell you, it ain’t no fun when food plans run aground. Of course, the special joy of tonight’s meal was that I got to share it with the woman I love.   It was but a small gesture to try and show her how much I appreciate her putting up with me for the past six years.  Trust me, she deserves a medal!

 

Orange Roughy set out on soaked Cedar Planks from Wildwood Grilling Outlet.

 

Close up of the prepped orange roughy with olive oil, cracked black pepper, cumin, chilli pepper, orange peel, fresh tarragon, and a little amber agave nectar.

 

Getting some heat over a medium flame. The cedar smoke smell during this cook was awesome!

If you haven’t tried grilling with wood planks, you should give it a go.  Beware the “pre-packaged” fish on a plank packs you can find now in your grocer’s freezer section.   It’s just not right.  Especially when you can select top quality fish from nearly every corner of the country these days.  Also, all planks are not created equal.  You want to be sure the wood grilling planks you use are 100 percent natural, produced in the USA.  You wouldn’t spritz your grillables with pesticide would you?  Well of course you wouldn’t.  So don’t grill on something that might have the stuff “built in!”  Plus, companies like Outdoor Gourmet not only source 100 percent untreated Western Red Cedar Grilling Planks, they also do it in a sustainable manner. Know what you eat.  Eat what you love.