This recipe is really delicious and unique (is cedar planked salmon still unique? Let’s go with a yes). It was a bit of an experiment with the last, small piece of my awesome Copper River Coho Salmon. We were actually grilling a whole different meal (Pork Chops) and decided at the last minute* to throw a small piece of the salmon on the grill while the chops were resting. I just happened to have cedar planks and everything else so it worked out perfect.
I’ve used my cedar planks in the oven before, but this was the first time on a grill — wow, what a difference actual fire makes! Very cedar-y and aromatic.
And since this is my last Copper River salmon post, I wanted to mention how wonderful it’s been to blog about salmon over the Spring, Summer and now Fall. I’ve really enjoyed being a member of the Fresh Catch crew and I’m definitely a new fan of this salmon!
Note: This recipe is pretty easy to double or quadruple; just make sure your plank is big enough to fit the salmon and you should be fine.
Cedar Plank Coho Salmon
From from Gourmet magazine
1 . . . → Read More: Cedar Plank Coho Salmon
The end of summer, huh…then how come we are still in the 80′s? Hopefully, this will be the last week of that and we’ll start to see more proper fall weather (cool and sunny). But in the meantime, I guess it’s still nice to be able to haul the grill out of the garage and whip up some succulent pork chops with a sweet and spicy peach sauce. Especially when the pepper in the sauce came from your own garden.
If you do want to make this dish in the late fall or winter, you could use some frozen peaches or a mango for the sauce. And I think you could also use an indoor grill pan and after searing, just finish the chops in the oven.
Also anise seed? Very underrated seed…it is a superstar.
Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Adapted from Gourmet magazine. Serves 2. Note: If you have the time, brush the anise seed rub on the pork and refrigerate 3-4 hours before grilling.
1 small peach, peeled and coarsely chopped
2 Tbsp fresh lime juice
1 large garlic clove
1/2 jalapeño pepper, diced
1/2 salt, or to . . . → Read More: Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Wow! Well, I think I have found my most favorite French Fridays with Dorie ever! And that’s so surprising because I didn’t think this would be anything special at all. Something about the eggplant and vegetables and shaved cucumber slices that all just really worked together. I dunno…maybe it’s just olive oil-vinegar-herb-grill pan magic.
Speaking of grill panning, that is one thing I did differently, as we’re having a bit of a heat wave and here’s just no way I could have turned on my oven. Not even for nachos, so no way I’m roasting eggplant slices. I’m just saying…
Notes: (and there are many because I changed a lot)
1. I grilled my eggplant slices for about 5-7 minutes per side and got really nice grill marks and my eggplant softened up quite a bit. I also sprinkled a little garlic powder on my eggplant slices just because. Why not?
2. The tomatoes (Romas) and cucumber were from our garden!
3. I made a smaller recipe, with two slices of eggplant and a fractions of the tomatoes, cucumber, onion, etc.
4. Instead of oregano, I used fresh basil (also from the garden)!
5. White balsamic instead . . . → Read More: FFwd: Eggplant “Tartine” with Tomatoes, Olives, and Cucumber
Update: You can vote here: 2012 O-Lamb-Pics. Mine is the 4th one down! Thank you!
Well, here is my entry to the Fans of Lamb Summer O-LAMB-pics grilling recipe contest. This recipe features a boneless leg of lamb and although I have never grilled a leg of lamb before (I’ve only oven-roasted), I decided to throw caution to the wind and give it a try. And, I think it turned out pretty delicious.
I used a sort of Moroccan and Indian-influenced spice blend with some yogurt as a marinade and paired the grilled lamb with a pearl couscous salad. So, it’s sort of maybe a Mediterranean-Eastern-Savory-Exotic-type thing? Yeah.
Also, starting on July 11th, you can vote for my recipe at FansofLamb.com, so please do so if you think this looks good (it really, really was)! If I win, I get more lamb! Hooray!
Starting of with local lamb!
Grilled Yogurt-Spiced Leg of Lamb
1 1/2 cups plain yogurt (regular or low fat)
1 tsp salt
juice of 1 lemon
1 Tbsp smoked paprika
1 tsp cinnamon
2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 tsp garlic powder
3 Tbsp olive oil
1 boneless leg of lamb, 5-7 . . . → Read More: Grilled Yogurt-Spiced Leg of Lamb & Pearl Couscous Salad
I think this is one of my new favorite tuna meals. It can be served warm or cold, making it a perfect meal year-round. Since we are still a little cold out, I opted for warm, but you could just as easily making everything earlier in the day (up to actually slicing the tuna), refrigerate it and just plate it all before eating.
One other change that I made was to use Whole Wheat Pearl (Israeli) Couscous instead of regular couscous. If you do this, the cooking time will be a little longer, just follow the instructions on the package, but you’ll probably have to simmer it all for about 15-20 minutes.
Also tuna and fennel? Wow, such a wonderful combination. I even made this with some frozen, Trader Joes’s wild Ahi Tuna (I popped it in the fridge the night before to defrost). Really good and the price makes this an official “cheap fish project” meal. Hooray!
We had a little tuna leftover (I started with about a pound of tuna), so I tossed that with some whole wheat pasta, some sauteed broccolini and olive oil/lemon juice for lunch the next day.
Fennel Crusted Tuna with Lemon . . . → Read More: Fennel-Crusted Tuna with Lemon Aïoli Over Couscous