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Author Topic: Food/Recipe Thread  (Read 445244 times)

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1260 on: August 04, 2016, 09:12:49 PM »

A very careful and conscientious cook indeed.

lol... I try

Offline davidmal

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Re: Food/Recipe Thread
« Reply #1261 on: August 04, 2016, 09:21:51 PM »
Why?
When I use things with sugar such as BBQ sauces I use it the last minute and just let it caramelize into a glaze
-DMC
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Offline myi

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Re: Food/Recipe Thread
« Reply #1262 on: August 08, 2016, 01:23:27 AM »
Ideas for 9 days!
ravioli
pesto pasta
fetticune alfredo
penne al a vodka
Lasgana
baked ziti
eggplantt parm
Salmon
Tilapia
Seabass
Flounder
Cheese latkes
mac n cheese
caesar salad with salmon
salmon and mashed potatoes
shashuka with bread
herbed tilapia with roasted potatoes
veggie burgers and potato blintzes
vegetarian chili
quiche
stuffed baked potatoes
vegetable omelets
grilled vegetable paninis
spaghetti squash with cheese and sauce
tofu stir fry
Grilled cheese
breaded tofu with mashed potatoes
french toast
zucchini pizza
broccoli with melted cheese
Salmon croquettes
Tuna croquettes
Chick pea patties
Falafel
Fishballs
Beans on toast

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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1263 on: August 08, 2016, 10:27:09 AM »
i wanna try cedar planked salmon

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1264 on: August 08, 2016, 10:39:22 AM »
i wanna try cedar planked salmon
Do you have a cedar plank?

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1265 on: August 08, 2016, 11:47:55 AM »

Offline henche

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Re: Food/Recipe Thread
« Reply #1266 on: August 08, 2016, 12:04:57 PM »
Someone once told me a recipe for cedar plank bluefish.

You take a bluefish, and beat it with a cedar plank until soft. Then, eat the plank.

Offline myi

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Re: Food/Recipe Thread
« Reply #1267 on: August 08, 2016, 12:06:01 PM »
Do you have a cedar plank?
yes.
How To Grill Salmon on a Cedar Plank?

Soak several cedar planks in wine, sake, cider, or plain water for about an hour and a half.

Fresh salmon that's been rubbed with herbs and grilled slowly over wine-soaked cedar planks? Let me tell you, this right here is some of the best salmon you'll ever put in your mouth. Guaranteed.

Here's our best recipe for grilled salmon on a cedar plank, step by easy step.


This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying incredibly tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar, along with whatever was used to soak the planks. So good.

You can use plain water to soak the planks, but it's much more fun to soak the planks in something like wine, sake, or cider. The heat is low enough that you don't need to worry about the alcohol in the soaking liquid catching fire. Find the planks themselves at grocery stores with well-stocked grill sections or your local hardware store.

There's also no hard-and-firm rule for how much fish you cook. If you have a small grill or are just cooking for yourself, it's fine to grill a single fillet on one plank. Or you can cook for a crowd, as we did, and pick up a whole side of salmon to grill at once. Small fillets will cook slightly more quickly than the larger cuts.


What You Need

Ingredients

Salmon fillets, ideally with the skin on
Olive oil to coat
Salt
Pepper
Lemon juice and zest (optional)
Minced fresh dill (optional)
Wine, sake, or cider for soaking the planks

Equipment

A grill
Several cedar planks

Instructions

1. Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water.

2. Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting.

3. Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.

4. Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.

5. Cook for 12 - 15 Minutes: Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center.

6. Remove the Skin: Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. The skin should stick to the boards and separate easily.

7. Cut into Portions and Serve: Use a sharp knife to cut the salmon into portions and serve immediately.

Additional Notes:

• Cedar planks can be re-used until they become overly charred, cracked, or impossible to clean. Just scrub off the skin as you would any other dish and allow them to dry until their next use.

• If desired, you can run the cooked salmon under the broiler for a few minutes to give the top a burnished color.
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Offline myi

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Re: Food/Recipe Thread
« Reply #1268 on: August 08, 2016, 12:08:36 PM »
How To Grill Salmon on a Cedar Plank?

Soak several cedar planks in wine, sake, cider, or plain water for about an hour and a half.

Fresh salmon that's been rubbed with herbs and grilled slowly over wine-soaked cedar planks? Let me tell you, this right here is some of the best salmon you'll ever put in your mouth. Guaranteed.

Here's our best recipe for grilled salmon on a cedar plank, step by easy step.


This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying incredibly tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar, along with whatever was used to soak the planks. So good.

You can use plain water to soak the planks, but it's much more fun to soak the planks in something like wine, sake, or cider. The heat is low enough that you don't need to worry about the alcohol in the soaking liquid catching fire. Find the planks themselves at grocery stores with well-stocked grill sections or your local hardware store.

There's also no hard-and-firm rule for how much fish you cook. If you have a small grill or are just cooking for yourself, it's fine to grill a single fillet on one plank. Or you can cook for a crowd, as we did, and pick up a whole side of salmon to grill at once. Small fillets will cook slightly more quickly than the larger cuts.


What You Need

Ingredients

Salmon fillets, ideally with the skin on
Olive oil to coat
Salt
Pepper
Lemon juice and zest (optional)
Minced fresh dill (optional)
Wine, sake, or cider for soaking the planks

Equipment

A grill
Several cedar planks

Instructions

1. Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water.

2. Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting.

3. Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.

4. Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.

5. Cook for 12 - 15 Minutes: Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center.

6. Remove the Skin: Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. The skin should stick to the boards and separate easily.

7. Cut into Portions and Serve: Use a sharp knife to cut the salmon into portions and serve immediately.

Additional Notes:

• Cedar planks can be re-used until they become overly charred, cracked, or impossible to clean. Just scrub off the skin as you would any other dish and allow them to dry until their next use.

• If desired, you can run the cooked salmon under the broiler for a few minutes to give the top a burnished color.
Thanks For For The Idea, Never heard about this plank! Will definitely try this, Is there a real difference in the taste? Doesn't the wood catch on fire?
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Offline henche

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Re: Food/Recipe Thread
« Reply #1269 on: August 08, 2016, 12:09:48 PM »
I do it in the PBC, and prefer brining with salt and brown sugar.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1270 on: August 08, 2016, 12:43:17 PM »
Thanks For For The Idea, Never heard about this plank! Will definitely try this, Is there a real difference in the taste? Doesn't the wood catch on fire?

thanks. never tried it but it's supposed to add a subtle smokey flavor. that's why you soak the plank.
I do it in the PBC, and prefer brining with salt and brown sugar.

why can't you brine and then plank?

Offline henche

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Re: Food/Recipe Thread
« Reply #1271 on: August 08, 2016, 01:03:00 PM »

why can't you brine and then plank?

I do. I meant I prefer brining and brown sugar, to herb seasoning.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1272 on: August 08, 2016, 01:19:18 PM »
I do. I meant I prefer brining and brown sugar, to herb seasoning.

oh absolutely. i'm gonna try a brown sugar and maple glaze

Offline Emkay

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Re: Food/Recipe Thread
« Reply #1273 on: August 08, 2016, 01:57:46 PM »
Someone once told me a recipe for cedar plank bluefish.

You take a bluefish, and beat it with a cedar plank until soft. Then, eat the plank.
Lol.

Offline victor

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Re: Food/Recipe Thread
« Reply #1274 on: August 19, 2016, 06:37:40 AM »
You can use this recipe as I have tried this once.
http://www.foodandwine.com/recipes/braised-short-ribs

Offline aygart

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Re: Food/Recipe Thread
« Reply #1275 on: August 29, 2016, 04:39:25 PM »
Does anyone here have experience with countertop halogen convection ovens? Do they really make things taste fried without all the oil? Are they really as good as they make them sound?
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Offline davidmal

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Re: Food/Recipe Thread
« Reply #1276 on: September 20, 2016, 07:47:57 PM »
Anyone have a good Tuna steak recipe?
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline aygart

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Re: Food/Recipe Thread
« Reply #1277 on: September 20, 2016, 08:03:14 PM »
Anyone have a good Tuna steak recipe?
Lemon Juice. Cook to rare. End recipe.
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Offline chinagel

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Re: Food/Recipe Thread
« Reply #1278 on: September 21, 2016, 02:20:41 PM »
Lemon Juice. Cook to rare. End recipe.
+1

Offline grodnoking

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Re: Food/Recipe Thread
« Reply #1279 on: October 02, 2016, 04:55:06 PM »
I sous-vide a 14 pound brisket at 150° and plan on finishing it off on a grill tonight. How long should (I have) sous-vide(ed) it?
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