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Posts tagged ‘grilled’

Aug 3

CedarPlantSalmonSpearmintSauce-2
46 Comments

cedar plank salmon with spearmint sauce

Have you wondered if all we ever eat around here is salad and vegetables and the occasional dessert? no, no, not so! During salmon season (I’m almost embarrassed to say) it’s on our table maybe as much as once a week. Our local newspaper’s food section had a wonderful-sounding salmon recipe last week that I was itching to try. We had a pot brimming with spearmint begging to be crushed and its aromas set free. It was fated.

This dish was so beautiful, so incredibly aromatic that (and now I truly am embarrassed) I was far too impatient to take photos of it. There was going to be no stage-setting. No turning it this way and that and getting the light just so. There was going to be no waiting. I mean none! So here you have it folks. Just as it came off the grill and its fragrant sauce was ladled on. Just before we gobbled it all up, smacking our lips and planning when we’d eat it again next…

This dish was, to my mind, absolutely perfect as it was. No changes were made to the original recipe, other than to halve it since we weren’t feeding a crowd. Therefore, we owe a debt of thanks to chef David Padberg of Portland’s Park Kitchen for the recipe. I’d hug him if he’d have it!

Salmon fillets steeped in the aromas of  cedar smoke and steam, then ladled with a variation on salsa verde, made with fresh spearmint leaves. An incredibly delicious flavor combination.

(I hope you won’t be off-put by the addition of chopped anchovies to the sauce. Those and the capers add the perfect bit of salt & fish to complement the salmon…and their flavors were not at all over-bearing.  The garlic and hot chili seeds added the perfect hint of heat. The lemon zest – oh you know! Let’s get on with it…

(I’ve halved the recipe for you below as most won’t be feeding 10 to 12. The above-pictured salmon fillet was 1 pound and we had sauce left over. It fed 2 generously  –  Guinea Pig loves his salmon - with enough left over for lunch the next day.)

Cedar Plank Salmon with Spearmint Sauce

(5 to 6 servings)

Sauce:

  • 3 anchovies, finely chopped (if using salted anchovies, rinse them thoroughly first)
  • ½ cup tightly packed fresh spearmint, finely minced
  • ½ cup tightly packed fresh parsley, finely minced
  • 2 Tablespoons capers, finely minced
  • ¼ cup finely minced shallots
  • Grated zest of about 1½ lemons
  • 2 smallish cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup + 2 Tablespoons extra-virgin  olive oil
  • Freshly squeezed lemon juice to taste

the Salmon:

  • 1 untreated cedar plank
  • 2 pound whole salmon fillet
  • 1½ teaspoons salt
  • 1½ teaspoons firmly packed brown sugar

To make the sauce: In a medium bowl, mix together the anchovies, herbs, capers, shallots, lemon zest, garlic,  red pepper flakes and olive oil. Chef Padberg says to then add lemon juice to taste and allow sauce to sit for at least 1 hour for flavors to meld before serving. I let the sauce sit for quite some time before adding the juice. I waited to add the lemon juice until the salmon went on the grill as I didn’t want the vibrant green to change. Makes nearly 1 cup of sauce. 

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May 16

CauliflowerSpinachSalad-1
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grilled cauliflower & spinach salad

I hadn’t intended to limit my posts during these renovation weeks to vegetables and salads – wouldn’t you much rather see photos all oozy, fruit syrupy, coconut-sprinkled, chocolate-slathered, honey creamy rich swallows of sweetness that you’d gladly over-consume a day’s worth of calories to sink your face into? Of course you would. And HOW I disappoint - cauliflower, of all things! (So in hopes of making it up to you, may I direct you to a couple kitchens where they’re still putting wildly luscious things on the table that will have you drooling like a toddler cutting teeth? Merci beaucoup, Movita Beaucoup! I NEVER leave your place without a huge smile on my face and dreams of hand-feeding those I love with what you’ve just baked! And Smidge, who NEVER does things by dribs or drabs or “just a smidgens” – but goes ALL out with her exquisite cakes and cake-lets! If you don’t know and love these women already, may I suggest you should?)

Still…you don’t want to forget your vegetables completely do you? And here it is already Wegetable Vednesday!

I don’t know if you knew, but cauliflower ‘s quite the pacifistic vegetable. Mild and meek, ever-open to compromise, never jumping off the fork to assert itself. It’s SO compliant in fact, we can whip it into something very closely resembling mashed potatoes. Though it can be rather bland (flat out dull when boiled) clever humans have discovered various ways to color these pale flowers delicious. Fact is, it’s child’s play since cauliflower virtually never puts up a fight.

Grill it and toss it, while still warm, in a mustard & caper vinaigrette, tumble  in colorful spinach and tomatoes, toss fresh dill at it, and you have a scrumptiously hearty, fresh-as-Spring salad. (And though some are loathe to hear it, it’s chockablock full of vitamins too!)

Grilled cauliflower & Spinach Salad with Tomato, Dill & Capers

  • 2 Tablespoons capers, drained & coarsely chopped
  • 1 Tablespoon French wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 Tablespoons apple cider vinegar
  • ½ cup (120 ml) extra virgin olive oil
  • 1 small cauliflower, divided into florets
  • 1 Tablespoon chopped fresh dill
  • 3½ ounces (100 grams) baby spinach leaves
  • 25 cherry tomatoes, cut in half
  • coarse sea salt & freshly ground black pepper
  • ½ teaspoon mustard seeds (black or brown) OPTIONAL
  • the juice of ½ lemon – at the end

Prepare the dressing: By hand or in a food processor or blender – mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding HALF the oil (¼ cup) in a slow trickle. What will result is a thick, creamy dressing. Taste and adjust the seasonings. Set aside.

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Jun 10

grilled salmon with fennel-3
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Grilled Salmon with Fennel, two ways

Nothing compares to the wild salmon from Alaska’s Copper River. Deeply red-orange, silky-tender, succulent, somehow smelling as clean as forest air and tasting of the sea – it’s an amazing fish.  We’ll have it several times during its fairly short season – and we’re in it now. I’ll be honest – Copper River salmon is one of those things that  needs nothing to be a spectacular meal. Sea salt and freshly-cracked pepper, put on the grill, a good squirt of lemon and it will melt in your mouth and lodge itself in your memory. You want to do nothing to disrupt or mask this exquisite taste. We’ll often enjoy it simple, just that way.

That being said, fennel is one of those foods that marries perfectly with the richness of wild salmon. In a recipe posted in late May, I shared a favorite rub that features ground fennel seed with many other spices. Here again salmon is paired with fennel, first with a simple rub of ground fennel and salt, and then served alongside grilled wedges of fennel bulb and red onion. Taken together, it’s smoky, sweet, and simply delicious.

(For this particular recipe you can use a less-expensive and more-readily available salmon – sockeye would be just fine. This time, we couldn’t resist the Copper River.)

(Serves 4)

For the fennel salt:

  • 1 tablespoon dried fennel seed
  • 1 teaspoon sea salt
  • 1/2 teaspoon black peppercorns

For the vegetables:

  • 1 large fennel bulb, stems removed, cut into thin wedges (& small frond pieces reserved for garnish)
  • 1 red onion, cut into thick slices
  • 1 tablespoon extra-virgin olive oil

For the salad:

  • 1/4 cup plain Greek-style yogurt
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne
  • 1/2 teaspoon honey
  • salt to taste
  • 4 cups mixed small-leaf salad greens 

For the salmon:

  • 1 pound sockeye or other salmon fillet, skin on, cut in 4 equal portions, or left as one large piece
  • vegetable oil for oiling the grill

To prepare the fennel salt, grind together the fennel, salt and pepper in a spice grinder. Set asude.

To prepare the vegetables, toss the fennel and onion with olive oil and just 1 teaspoon of the fennel salt in a medium bowl.

To prepare the salad, in a small bowl, mix together the yogurt, mustard, cayenne, honey and salt. Just before serving, lightly coat the greens with 2 tablespoons of the dressing. Reserve the rest of the dressing as a sauce for the salmon.

To prepare the salmon, remove the pin bones. (You can use needle-nose pliers or tweezers.) Coat all flesh sides of the salmon with the remaining fennel salt and pat it on to adhere. Place the salmon on a plate and hold in the refrigerator until ready.

Preheat an outdoor gas grill or indoor grill pan to high heat. Oil the grill rack with vegetable oil. Grill the fennel wedges and onion slices for 6 to 8 minutes, or until tender but still crisp.

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Jun 8

citrus broiled shrimp
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Citrus Broiled Shrimp

Apart from the hours the shrimp spend soaking up the marinade, this dish is quick and easy to prepare. These delicately-flavored, citrusy shrimp are especially delicious (if a little finger-lickingly messy) dipped in melted butter. Though the instructions here are for broiling, they could just as easily be cooked over a hot fire on the grill instead. If set to marinate in the morning, they’d make a fast summer dinner with corn on the cob and a fresh salad. (serves 4)

for the marinade

  • grated zest and juice of 3 oranges
  • grated zest and juice of 1 grapefruit
  • 1/2 cup olive oil
  • 2 tsp. fish sauce (Asian section of your market)
  • 2 shallots, minced
  • 1/2 cup chopped fresh mint
  • 1/2 tsp. fresh thyume leaves

the shrimp

  • 2 pounds extra-large shrimp (16 – 20 count)

additions

  • coarse salt (especially Fleur de Sel)
  • Melted butter for serving (optional)

In a small bowl, whisk all the ingredients for the marinade together.

Spread the cleaned, shelled and de-veined shrimp in a single layer in a baking dish. Pour over the marinade, and cover. Refrigerate for at least 4, and up to 8 hours.

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May 28

Hipsta Print mixer
1 Comment

Pizza Dough – for the grill

Last weekend we had a large gathering for a grilled pizza party. It’s the first time we’ve ever done it quite like this. It was a great way to feed a crowd – meat-eaters and non- alike – it was relaxed, casual and such fun. Everyone got to put their own stylistic touches on their personal pizzas with sauces and toppings provided. Kids especially loved making their own! With just a little guidance, even the youngest can have a hand in making their own dinner. With the grill going, we had a steady line of pizzas making their way to the table.

I’ve discovered after years of trials that the very best pizza dough has come from allowing it to rise slowly over a couple day’s time in the fridge. It develops a wonderful flavor this way and even the texture improves. You can roll it out extra thin if you like it like that, or allow for a thicker-crusted, more rustic pizza. This dough also makes an excellent flat, crusty, herbed focaccia! (For that, just before baking, simply dimple the surface with your fingertips, drizzle with a couple tablespoons of olive oil and sprinkle salt, and dried or fresh herbs of your choice.) I’ll go into further explanations for pizza on the grill (or oven) in tomorrow’s post.

Both for the nutritional value and the flavor, I like to add some whole grain flour to this recipe.

Pizza Dough or Herbed Focaccia

1.  Stir together in the bowl of your mixer

  • 2 tsp. dry yeast
  • 1/2 cup lukewarm water (don’t allow water to exceed 115°F)

2.  Add to this and mix well:

  • 1/4 cup unbleached white flour
  • 1/4 cup rye flour

Allow this mixture to sit until it begins to get bubbly.

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May 27

rubbed grilled salmon--2
3 Comments

Rubbed Grilled Salmon

Once salmon season has finally arrived, this is one of our very favorite ways of enjoying it! It’s anything but ordinary, it’s easy, it’s memorable and it’s positively delicious. It all starts with the rub, a collection of whole spices dry-roasted, then ground. I know the list of ingredients may give the appearance of complicated and time-consuming – but the rub will take you about 15 minutes to prepare, and likely last you all summer and maybe months beyond. The rest of the dish is a snap!  You like salmon? You will love this! (You might want to keep the recipe handy – you’ll likely be getting plenty of requests for it.)

The Rub:

In a heavy hot skillet, toast the following ingredients for approximately 4 minutes. You want them to brown slightly and begin to release their aromas. But stop short of smoking!

  • 3 Tbl. coriander seeds
  • 3 Tbl. mustard seeds
  • 3 Tbl. cumin seeds
  • 3 Tbl. dry dill seeds
  • 6 Tbl. fennel seeds

Remove the seeds from the hot pan and allow to cool slightly. Grind in a spice grinder or using a mortar and pestle. My preference is to have a few whole seeds remaining, but you can grind them as finely as you like. Then add:

  • 6 Tbl. sugar
  • 3 Tbl. kosher salt or coarse sea salt
  • 1-1/2 tsp. finely ground pepper

Mix well. Stored in an air-tight jar, it will keep for months.

The Fish:

  • Enough salmon fillets to feed your crowd – steelhead fillets are a good substitute

Sprinkle a generous amount of spice rub over the flesh of the salmon and then pat it in place.  If you’re going to be using an oven, preheat it to 400°F. If using an outdoor gas grill, bring it up to the same temperature.

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May 15

Lemon-Fennel Chicken Skewers 5-
3 Comments

Lemon-Fennel Chicken Skewers

A soft and gentle rain, almost sweet, fell yesterday as I readied the grill. I was determined to make this dinner, even in a downpour, and this was definitely not that. No rain gear required. Skewers provide for a very fast dinner on the grill (if you’ve got a reason to be in a hurry.) But I was enjoying being called outside into this light sprinkling and I almost wished dinner had taken longer. The air smelled like sheets hung out to dry; a muted hush had fallen; tiny raindrops sizzled as they hit the grill; all the colors saturated, and a little shimmer lit up everything that lived. I was only out there for a short time, but it was a joy, simple, quiet and held onto lightly.

(Oh. I should say something about the dinner! Just plain yummy. And it didn’t last long either!)

Lemon-Fennel Chicken Skewers

(Serves 6 )

  • 1 Tbl. fennel seeds
  • Zest of 2 lemons
  • 1/3 cup fresh lemon juice
  • 1/4 cup honey
  • 1/3 cup olive oil
  • 4 t. salt
  • 3 lb. boneless, skinless chicken breasts or thighs, cut into 1″ cubes
  • 2 lemons, halves lengthwise and cut into 1/8″ half-moons

In a small pan over medium heat, toast the fennel seeds, shaking the pan frequently, until they’re fragrant, about 4 minutes. Remove them from the pan and allow to cool. With a mortar and pestle or in a spice grinder, finely grind the seeds. In a small bowl, whisk together the fennel seed, lemon zest, lemon juice, honey, olive oil and salt. (I tasted it at this point and thought, how wonderful! I want this on a salad!) Put the cut-up chicken into a gallon-size resealable plastic bag and pour the marinade over it. Refrigerate for at least 6 hours or up to overnight.

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May 15

Lemon Grilled Asparagus

Lemon-Grilled Asparagus

Grilling is my favorite way to prepare Spring-fresh asparagus. It’s crunch and earthiness retained; its asparagus-ness seemingly amplified. This simple preparation is one I’ll frequently use. It’s easy, it’s pretty and it’s simply delicious.

Lemon-Grilled Asparagus with Flaked Sea Salt

(serves 4)

  • one bunch asparagus (not too thin)
  • zest and juice of one lemon
  • 2 Tbl. olive oil
  • 2 tsp. Sea salt – (Flaked or Fleur de Sel if you have it)
  • Freshly ground black pepper

Remove the woody lower ends of the asparagus and, with a vegetable peeler, peel the stalks to within about 4 inches of the top. (This will allow them to soak up more of the flavors and cook more quickly and evenly.)

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May 9

Scallops ala Grapefruit Jalapeno
2 Comments

Sea Scallops with Jalapeno-Grapefruit Marinade

We eat a good share of seafood at our house and I have a vast array of recipes. I’ve recently developed a fondness for well-prepared scallops. This recipe utilizes a delicious (and not too spicy) marinade. (For those looking for an extra little kick, try adding a dash or two of cayenne to the marinade.) Scallops are quite the little sponges and sop up this goodness very well. After the marinating time, you can either put them on the grill, or simply sear them in a heavy pan on your stove, as we did this time. This marinade works equally well with shrimp.

Sea Scallops (or Shrimp) with Jalapeño-Grapefruit Marinade

This will serve 4, or 8 as appetizers (Halve the recipe for 2)

  • Grated zest of 1 grapefruit
  • Juice of 2 grapefruits (about 1-1/3 cups, and pulp is fine)
  • 1/4 cup minced jalapeño chilies (WITH the seeds!)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • 1/3 cup dry vermouth
  • 3 Tbl. olive oil, plus more for brushing for the grill
  • 16 large sea scallops, tough bits removed, and rinsed well (or 16 shrimp)
  • Coarse salt & freshly ground pepper (white, if you have it)

If grilling:

If you’re going to be grilling the scallops, soak 8 bamboo skewers in water for 20 minutes or so.

To prevent the scallops from sliding too easily off the skewers into the coals below, plan on using 2 soaked skewers per kebob. Run one skewer into 4 scallops, off-center. Run a second skewer down the same bunch of scallops, to the other side of center.

Stir all the marinade ingredients together in a non-reactive baking dish large enough to accommodate the skewered scallops. Place scallops into the marinade and let soak for a minimum of one hour, a maximum of two. (If you’ve got extra big scallops, or if you like that extra little hit of heat, I’d let them soak for the two.)

Prepare your grill. Read more

May 9

Salmon- asparagus- blood orange

Salmon with Asparagus and Blood Oranges

I located the recipe for the grilled salmon in Joanne Weir’s wonderful book – Wine Country Cooking -  healthy, scrumptious recipes inspired by the bounty of California’s wine country. Simple, fresh, and pretty straight-forward, where the beautiful ingredients get all the attention. It’s the way we like to eat.

Salmon with Asparagus and Blood Oranges

(to serve 6)

  • 1 navel orange
  • 1 tsp. fresh grated ginger
  • 2 Tbl. balsamic vinegar
  • 1 Tbl. white wine vinegar
  • 3 Tbl. extra-virgin olive oil, plus more for brushing
  • 3 blood oranges (usual navel oranges if you can’t find them)
  • Salt and freshly-ground pepper
  • 1-1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces
  • 6 salmon fillets (6 oz. each)

Grate the peel of the navel orange to make 1 teaspoon of zest. Place the zest in a small bowl. Juice the navel orange and add it to the zest along with the ginger, balsamic vinegar, white wine vinegar, and 3 tablespoons of olive oil to make a vinaigrette. Season to taste with salt and pepper and set aside, but don’t chill.

Cut off the tops and bottoms of the blood oranges. With a knife, remove all of the peel so that no white pith remains. Slice the oranges crosswise into 1/4-inch thick rounds. Remove and seeds as you go. Set aside the orange slices.

Heat a ridged grill pan over medium to medium-high heat for about 5 minutes. Brush the salmon lightly with oil.

Bring a large pan of salted water to a boil. Add the asparagus and boil over medium-high heat until tender yet crisp, 3 to 4 minutes. (It will continue to cook after it’s removed from the heat.) Drain and set aside. (If it goes to room-temperature, that’s just fine.)

Grill the salmon, skin side-down, until golden and crisp, 3 to 4 minutes. Turn the salmon, season with salt and pepper, and continue to cook until done, 2 to 3 minutes more.

To serve, place 1 piece of salmon in the middle of each plate. Place the asparagus and orange slides around the salmon. Drizzle the vinaigrette over the salmon, asparagus and oranges, distributing evenly, and serve immediately.

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