Recipes

SEARCH:

CYPRESS PACIFIC MARKETING

This Month's Recipe:
Dynamite Salmon

1-877-739-9973

Dynamite Salmon - Recipe of the Month

2-3 lb Salmon fillet

Sauce:
5 large garlic cloves 4 tbsp sun dried tomatoes (packed in oil)
4 tbsp chopped parsley ¼ cup olive oil
1tsp salt

In a container combine garlic, parsley, tomatoes, salt and olive oil. Let stand in fridge overnight.

Prepare the plank, by preheating for 8-10 minutes
Once smoking, place the salmon skin side down on the plank.
Close the top of the bbq and cook for 10 -12 minutes
With a sharp knife cut 2 lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds.
Cut to the skin but not thru.
Spread garlic mixture over fillet and into slits.
Close top and cook salmon for another 12-15 minutes or until done.

TOP
Sandypoint Pork Tenderloin
Marinade pork tenderloin in 2 cups of Extra Virgin Olive Oil, fresh cilantro, 2 Tbsp fresh crushed garlic. Add fresh whole mushrooms around the side of the roast and ensure they are well coated. Turn frequently and let sit for 2 hours. Soak the grilling plank during this time in cold water.
Apply plank to grill and once it is smoking, place the pork tenderloin in the center of the plank, on a bed of fresh cilantro. Arrange the mushrooms around the side and pour remaining marinade over top.
Allow to cook slowly, between 40-60 minutes depending on size. Test to ensure no pink remains in the center. Serve on the hot grilling plank. Exquisite taste!
TOP
Board Chicken
1 whole roaster (about 4lbs.) cut into 8 pieces
1 tablespoon softened butter 1 teaspoon ground pepper
2 onions quartered length wise 2 tablespoons coarse salt
10 cloves of garlic 5 sprigs of thyme
Pat chicken dry. Brush chicken with butter and sprinkle with salt and pepper. Arrange onions, garlic and thyme under and over the chicken on board. After twenty minutes baste again and continue cooking until done.
Cornish Game Hen
1 cup Extra Virgin Olive Oil Juice of two whole limes
1/4 cup Soya Sauce 1 Tbsp of Dijon mustard

Mix ingredients well. Brush liquid on hens then place in a deep dish to marinade for 2 hours. Prepare the grilling planks as directed then place on the BBQ. When the planks are smoking, add the hens and brush with remaining liquid. Arrange vegetables around the meat.
Grill for 30-60 minutes depending on weight. Remove from grill and serve with lime wedges.
TOP
Citrus-Glazed Salmon
2-3 lb Salmon fillet
Sauce:
¾ cup orange marmalade 2 tsp. dry white wine
2 green onions sliced 1 tsp. grated fresh ginger
1 clove minced garlic 1tsp. Dijon mustard
¼ tsp. cayenne pepper 3 tbsp sliced almonds toasted
1/8 tsp five spice powder
In a bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper and five spice.
Heat the plank on the grill. After 8-10 minutes salt and pepper the fish and place on smoking plank. Spoon sauce liberally on Salmon, you may hold some in reserve to repeat later if you with. Cook fish 15-20 minutes until done. Remove from barbecue and sprinkle with almonds and serve.
Chef Geordie's Sambuca Salmon
Place a 2-3 lb salmon filet on a cedar plank skin down & make shallow criss cross slices in the flesh. Pour ½ ounce of Sambuca liquor across the filet.
Generously sprinkle with Montreal pepper spice and cover in 3 cloves crushed garlic. Let marinate for 2-3 hours.
Spread a thin layer of mayonnaise across the fish prior to cooking on BBQ. Cook for 30 to 40 minutes at med to high heat so that the plank smokes but does not ignite.
The garlic and sambuca flavor is amazing with the cedar's smokiness.
Alder Planked Rum Soaked Salmon
6-7 oz. salmon filets ¼ cup demerara sugar
grated rind of 3 lemons 1 tbsp. salt
Salmon Marinade 1 tbsp. fresh ground pepper
¼ cup white sugar ¼ demerara rum
Mix sugar, salt and pepper together in a mixing bowl and stir in rum. Pour over salmon skin side up. Cover and chill at least 2 hours, overnight is best.
Place alder plank on bbq over coals or gas burner, shut lid. After 8-10 minutes, plank should be smoking. Place salmon skin side down on plank, and shut lid. After 6-8 minutes move plank with fish on it to indirect cooking method. Continue cooking until done.
Cedar Planked Trout
2 tsps. Salt 1 tbls. Red chili powder
1 tbls. Fresh ground pepper 1 tsp. herbs de Provence
4- 6 Rainbow trout, cleaned, deboned (dependent on number of people)
2-3 cedar planks 7” by 15” X 3/8 “ work best ( judge cooking space for trout)
12 thin slices of lemon
Prepare and preheat your grill by building a fire on one side of the grill or use only 2 burners on gas grill.
In a bowl, mix together the salt pepper, red chili pepper and herbs de Provence . Open each trout’s belly and rub lightly with chili spice mixture. Put 2 to 3 lemon slices in each trout’s belly.
Preheat planks and place trout on planks after about 7-10 minutes. Cook about 15 minutes on indirect heat, and then move planks over direct heat for 5-7 minutes, all done with the lid on. Planks may crackle and smoke and trout will turn color slightly. When done remove from planks and serve.
Soya Ginger Salmon
2 tbsp vegetable oil 1 tbsp Soya sauce
1/2 tsp ground ginger 3 tbsp chardonnay
1/4 tsp ground pepper 1 tbsp brown sugar
1/2 tsp lemon juice 2 pound salmon fillet
Combine all liquid ad dry ingredients in a bowl. Reserve lemon juice. Blend and set marinade aside. Remove any pinbones from salmon. Leave whole or cut into individual servings. Place into a shallow dish, add marinade, turn to coat. Cover and let sit for 20 minutes. Preheat plank as directed. Carefully lift lid and place salon, skin down, on plank. Return the lid and let hot-smoke for 8-10 minutes until done. Glaze: Transfer marinade into small sauce pan. Gently simmer on stove top until reduced by half. Remove from heat and add lemon juice. Drizzle on salmon before serving.
Roasted Salmon Mediterranean
4 6-8 oz. salmon center fillets, skin on 1 Tbsp. fresh lemon juice
1 Tbsp. olive oil 1 Tbsp. chopped fresh rosemary
Pat salmon dry with paper towel. Whisk together oil, lemon juice, rosemary, pepper. Rub onto salmon, covering all sides, place onto plate, cover loosely and allow to marinate in fridge for 1 hour.
Preheat BBQ to 425 F. Brush skillets with olive oil and preheat on stovetop. Remove salmon from fridge and season. Place salmon flesh-side down in very hot pan to sear for 1 minute per side.
Immediately remove salmon from pan and place onto grilling plank on BBQ.
TOP
Bourbon and honey planked peaches
This is a fantastic dessert. You can easily substitute ripe pears or nectarines for the peach halves.
¾ cup JACK DANIELS WHISKY ½ cup honey
freshly ground black pepper to taste freshly grated nutmeg to taste( if available)
1 tbsp. fresh lemon juice 8 sprigs fresh mint.
8 ripe but firm freestone peaches, peeled and halved
1 cup whipping cream, sweetened with a dash of amaretto, or premium ice cream
Soak the cedar plank for at least 2 hrs.
In a small saucepan over medium high heat, combine the bourbon and honey .season with pepper and nutmeg. Bring to a boil, reduce heat the heat and let simmer until the liquid is reduced by half. Remove from heat and let cool.
Arrange the peaches cut side up in a dish large enough to hold them in one layer and brush with lemon juice. Spoon 1 Tbsp. bourbon-honey mixture over peach and let marinate for 1 hr.
Preheat the grill to medium high. Place the soaked plank on the grill, close the lid and bake for 3 to 5
TOP

Shad OR Whitefish

This is about as close as you're going to get to replicating the traditional shad planking of the U.S East Coast. It's based on a recipe from The Boston Cooking-School Book by Fanny Farmer, 1918 edition.

1 lank, preferably oak but cedar will do, soaked overnight or at least 1 hour
Two 1/2-lb shad or whitefish fillets, deboned, skin on
Kosher salt and freshly ground black pepper
1/4 lb butter
1 tbsp or 15 ml chopped fresh parsley
1 lemon, cut into wedges

Season the fish with salt and pepper. Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°F. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low.

Place the fish, skin side down, on the plank. Cook for 10 to 15 minutes, or until the internal temperature is 135°F. Meanwhile, melt the butter over low heat in a saucepan and set aside. Brush the fish generously with the melted butter and garnish with parsley and lemon.

TOP

The chef's fire BBQ salmon on a plank

For the marinade:
1/3 cup finely chopped parsley
3 Tbsp oil-packed sun-dried tomatoes, finely chopped
1 Tbsp oil from the sun-dried tomatoes
1/3 cup extra virgin olive oil
For the salmon:
1 alder, hickory or cedar plank, soaked overnight or at least 1 hour
One 2-1/2 lb boned salmon fillet, skin on
One tsp kosher salt
I head roasted garlic, cloves squeezed out of their skins

Combine the marinade ingredients. Place the fillet in a nonreactive dish (a lasagna pan would do). Pour the marinade over the fillet. Cover with plastic wrap and refrigerate overnight.

Score the salmon with 2 long slits along the length of the fillet. Don’t cut all the way through the fish. Mash the salt together with the roasted garlic and spread the mixture over the fillet and into the slits. Re-coat the fillet with the marinade after you’ve spread the garlic paste over it.

Fred’s citrus salmon

1 alder or cedar cooking plank, soaked overnight or at least 1 hour
I orange
1 lime
1 lemon
1 tsp grated zest from the three fruits (optional)
2 cloves garlic, finely minced or pushed through a press
1/4 to ½ cup olive oil
Kosher salt and freshly ground black pepper
1 whole, boned filled wild pacific salmon(about 3 lb), skin on
Extra citrus fruits for garnish

Squeeze the juice from the three fruits into a nonreactive dish like a lasagna pan. Reserve a few slices for garnish. Don’t worry about pulp or seeds in the marinade-it all adds flavor. Add the zest, if desired, and the garlic and oil. The volume of oil depends on how big your piece of salmon is, a larger one will take a bit more oil. Whisk together all the ingredients and pour over the salmon. Marinate for a minimum of 1 hour at room temperature.

Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°F. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Remove the salmon from the marinade and season it with salt and pepper. Place it on the plank and cook for 15 to 2o minutes or until the fish has an internal temperature of 135°F. halfway through the cooking time, spoon some of the marinade on top of the fish. When the salmon is done, serve it on the plank garnished with extra citrus slices

Stuffed Mushrooms

2planks, soaked overnight or at least 1 hour

24 large button mushrooms

12 oz sun-dried tomatoes packed in oil, drained, reserving 4 tbsp of the oil

1/3cup finely chopped garlic

Pinch crumbled dried the

Kosher salt a freshly ground black pepper

3 Tbsp heavy cream

¼ cup freshly grated Parmesan

Remove the stems from the mushrooms and finely chop 1 cup of the stems, discarding the rest. Mince the tomatoes. Brush the mushroom caps with some of the reserved tomato oil and arrange them on a baking sheet, stemmed sides up. In a large skillet over low-medium heat, cook the shallot and garlic in the remaining tomato oil. Stirring occasionally, until they’re softened. Stir in the reserved mushroom stems, minced tomatoes, thyme, salt and pepper. Cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream, divide the mixture among the mushroom caps, and sprinkle them with the Parmesan.

Preheat the grill on medium-high for 5 to 10 minutes or until the chamber temperature rises above 500°F. rinse the planks and place them on the cooking grate. Cover the grill and heat the planks for 4 to 5 minutes, or until they start to throw off a bit of smoke and crackle lightly. Reduce the heat to medium-low. Quickly and carefully place the mushrooms on the planks. Cook for 10 to 15 minutes, or until the filling has heated through.

Planked Asparagus and Prosciutto Bundles

1 plank, soaked overnight or at least 1 hour

18 choice, thick asparagus spears

½ lb Italian fontina cheese, cut into thin slices

6 large slices prosciutto

1 Tbsp butter

Balsamic reduction(optional)

Crusty bread as accompaniment

Trim and blanch the asparagus in salted water for just a minute or two until it’s deep green and still firm. Stop the cooking by immersing the spears in cold water.

Set aside 12 slices of cheese. Use the rest of the cheese to place on top of the rolls as described below. Spread open a slice of prosciutto and place 3 spears of asparagus on it, place the cheese between the spears. Wrap the prosciutto around the spears. Proceed until you have 6 bundles.

Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°F. rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low and place the bundles on the plank. Working quickly, place the remaining cheese slices over each bundle in a criss-cross pattern. Cook for 10 to 15 minutes or until the cheese is melted and a little mottled. Remover form the grill, drizzle with a little olive oil or brush with the butter, and let sit for a few minutes. Plate these individually with a few drops of balsamic reduction around the edges, if desired. Serve with crusty bread.

Florida Grilled Zucchini

1 large clove garlic, minced and mashed to a paste with ½ tsp kosher salt

2 tbsp fresh lemon juice

1tsp white wine vinegar

¼ cup vegetable oil

Freshly ground black pepper

2 zucchini (each about 1-1/2 inches), scrubbed

Whisk together the garlic paste, lemon juice, vinegar, oil and pepper. Pour the mixture into a large baking dish. Halve the zucchini lengthwise and toss the pieces in the marinade, making sure they’re well-coated. Cover and refrigerate overnight, turning the zucchini several times.

Prepare your grill for medium heat. Grill the zucchini for 4 or 5 minutes, cut side down. Turn them, brush with some marinade, and grill the other side for 4 or 5 more minutes or until they’re just tender. Transfer to a cutting board, slice them diagonally and serve. This is a perfect dish to make while large cut of meat is off the grill and resting.

Our new best-seller!
The Dogirondack^TM !

How do you Prepare your Planks?