 |  |  |  |  |
Baking Plank Instructions
| Cedar |
| Alder |
Cedar Sweet Onion Mustard Salmon
4-6/8 ounce Salmon fillets
6 Tablespoons Sweet Onion Mustard
1/2 Cup Italian style dry bread crumbs
1/2 cup melted butter
Oil plank. preheat oven to 350
Spread a thin layer of Mustard on each fillet, season
lightly with salt and pepper. Top with bread crumbs and
melted butter. Bake until fish flakes easily.
Serves 4
4-6/8 ounce Salmon fillets
6 Tablespoons Sweet Onion Mustard
1/2 Cup Italian style dry bread crumbs
1/2 cup melted butter
Oil plank. preheat oven to 350
Spread a thin layer of Mustard on each fillet, season
lightly with salt and pepper. Top with bread crumbs and
melted butter. Bake until fish flakes easily.
Serves 4
Alder Hazelnut Maple Salmon
1 Large Salmon fillet
4/6 Ounces All Northwest Hazelnut Maple Glaze
Place salmon skin side down on oiled Alder
Baking plank.
Spread a thin layer of Glaze evenly over fish.
Bake at 350, as the sugars carmelize and melt
they hold the nuts to form a sweet crunchy
hazelnut crust.
Serve to table on plank
1 Large Salmon fillet
4/6 Ounces All Northwest Hazelnut Maple Glaze
Place salmon skin side down on oiled Alder
Baking plank.
Spread a thin layer of Glaze evenly over fish.
Bake at 350, as the sugars carmelize and melt
they hold the nuts to form a sweet crunchy
hazelnut crust.
Serve to table on plank
Alder Lemon Ginger Asparagus Prawns3 Pounds
Large Prawns
1 Large bunch Asparagus
Combine the following in a blender and puree to make a marinade.
1/2 Cup Olive Oil
2 Teaspoons Sesame Oil
1/4 Cup Lemon Juice
1 Onion, chopped
2 Cloves Garlic, peeled
2 Tablespoons grated fresh Ginger Root
2 Tablespoons fresh Cilantro Leaves
1 Teaspoon Paprika
1/2 Teaspoon Salt
1/2 Teaspon ground Black Pepper
Marinate in refriderator 2 hours
Place asparagus evenly over oiled plank. Drizzle just a little reserved
marinade over and then cover with seasoned prawns. Bake until
Prawns turn color all through.
Large Prawns
1 Large bunch Asparagus
Combine the following in a blender and puree to make a marinade.
1/2 Cup Olive Oil
2 Teaspoons Sesame Oil
1/4 Cup Lemon Juice
1 Onion, chopped
2 Cloves Garlic, peeled
2 Tablespoons grated fresh Ginger Root
2 Tablespoons fresh Cilantro Leaves
1 Teaspoon Paprika
1/2 Teaspoon Salt
1/2 Teaspon ground Black Pepper
Marinate in refriderator 2 hours
Place asparagus evenly over oiled plank. Drizzle just a little reserved
marinade over and then cover with seasoned prawns. Bake until
Prawns turn color all through.
Cedar Orange and Bourbon Salmon
4 6/8 ounce Salmon fillets
1/4 cup Bourbon
1/4 Cup Fresh Orange Juice
1/4 Cup Soy Sauce
1/4 Cup Medium Brown Sugar
1/4 Cup Chopped Green Onion
2 Cloves Chopped Garlic
2 Tablespoons Lemon Juice
3 Tablespoons Chopped fresh Chives
Combine above into marinade and place with salmon in
large resealable bag. Marinate in refridgerator 2 hours.
Bake on plank and serve to table
4 6/8 ounce Salmon fillets
1/4 cup Bourbon
1/4 Cup Fresh Orange Juice
1/4 Cup Soy Sauce
1/4 Cup Medium Brown Sugar
1/4 Cup Chopped Green Onion
2 Cloves Chopped Garlic
2 Tablespoons Lemon Juice
3 Tablespoons Chopped fresh Chives
Combine above into marinade and place with salmon in
large resealable bag. Marinate in refridgerator 2 hours.
Bake on plank and serve to table
Grilling Plank Instuctions
Grilling Planks are disposable planks that contribute incredible flavor
when grilling. Planks are soaked in water, wine or a marinade for at
least 60 minutes before using. Place your entree directly on the plank
and then place the plank on a hot grill. As the plank smokes and chars
it will infuse your meal with fantastic flavors! During grilling do not
cover the food with foil or flip the food.
Cooking times vary with each grill and meal. We tend to use High heat
and place the planks directly over the heat. This allows the plank to
steam your marinade directly into your entree. To achieve maximum
flavor allow the plank to go into full char with high heat.
Planks are great for either Gas, Charcoal and Pellet Grills. Gas grill
owners really appreciate all the woodsmoke flavors that planks
provide. Traditional Charcoal grillers like not having to wrap fish in foil
which tends to steam fish and get mushy. Pellet grills are great for
getting extra uses out of your plank as you can really control the heat.
Grilling planks will burn up as you use them. Some people are able to
get several uses from each plank and others only get one. It really
depends on how hot they get and how long they stay on the fire.
when grilling. Planks are soaked in water, wine or a marinade for at
least 60 minutes before using. Place your entree directly on the plank
and then place the plank on a hot grill. As the plank smokes and chars
it will infuse your meal with fantastic flavors! During grilling do not
cover the food with foil or flip the food.
Cooking times vary with each grill and meal. We tend to use High heat
and place the planks directly over the heat. This allows the plank to
steam your marinade directly into your entree. To achieve maximum
flavor allow the plank to go into full char with high heat.
Planks are great for either Gas, Charcoal and Pellet Grills. Gas grill
owners really appreciate all the woodsmoke flavors that planks
provide. Traditional Charcoal grillers like not having to wrap fish in foil
which tends to steam fish and get mushy. Pellet grills are great for
getting extra uses out of your plank as you can really control the heat.
Grilling planks will burn up as you use them. Some people are able to
get several uses from each plank and others only get one. It really
depends on how hot they get and how long they stay on the fire.
Soak each plank in liquid for at least
60 minutes. We make our planks so
they will just fit into a foodsaver bag.
60 minutes. We make our planks so
they will just fit into a foodsaver bag.
| We use a direct heat and run it pretty hot to get the most flavor. |
| Cedar |
| Alder |
Cedar Plank Herbed Salmon
Soak planks for 60 minutes in water
1 Medium Salmon Fillet
Fresh crushed Garlic
Fresh Basil
Lemon thyme
Sliced Lemons
Remove planks from water and place Salmon skin side
down on plank, cover with herbs and lemons.
Place on hot grill and allow plank to go into full char on
the bottom. Fish is done when it flakes clean.
Soak planks for 60 minutes in water
1 Medium Salmon Fillet
Fresh crushed Garlic
Fresh Basil
Lemon thyme
Sliced Lemons
Remove planks from water and place Salmon skin side
down on plank, cover with herbs and lemons.
Place on hot grill and allow plank to go into full char on
the bottom. Fish is done when it flakes clean.
Grilled Apricot Pork Tenderloin
Soak Alder Grilling planks in Bourbon And water for
60 minutes
Place tenderloin on plank
Glaze evenly with Apricot Pepper jelly and then splash
Tobasco Sauce over that
Grill on Medium High, usually takes about 35 Minutes
Soak Alder Grilling planks in Bourbon And water for
60 minutes
Place tenderloin on plank
Glaze evenly with Apricot Pepper jelly and then splash
Tobasco Sauce over that
Grill on Medium High, usually takes about 35 Minutes
Southwestern Grilled Salmon
Soak Cedar planks in Beer for 60 minutes
Place Salmon Filet on Plank
Cover with Margarita Pepper Jelly, sliced limes
diced Onion and chopped Cilantro
Grill on high until fish flakes clean
Soak Cedar planks in Beer for 60 minutes
Place Salmon Filet on Plank
Cover with Margarita Pepper Jelly, sliced limes
diced Onion and chopped Cilantro
Grill on high until fish flakes clean
Onion Crusted Alder Plank Tuna
Soak Alder Planks in Water
4-6 ounce Tuna SteaksPlace on planks and
1 Teaspoon Kosher salt
1/2 Teaspoon cracked black Pepper
2 Cloves Crushed Garlic
1 Sliced Walla Walla Onion
2 Tablespoons Lemon Juice combined with
One Tablespoon Olive Oil
Season Tuna with Garlic and Pepper. Brush with
Lemon juice/Olive Oil and place on plank. Cover with
layer of onions.
Soak Alder Planks in Water
4-6 ounce Tuna SteaksPlace on planks and
1 Teaspoon Kosher salt
1/2 Teaspoon cracked black Pepper
2 Cloves Crushed Garlic
1 Sliced Walla Walla Onion
2 Tablespoons Lemon Juice combined with
One Tablespoon Olive Oil
Season Tuna with Garlic and Pepper. Brush with
Lemon juice/Olive Oil and place on plank. Cover with
layer of onions.
Before using your new plank, generously apply a coat of cooking oil
over the entire plank. Pour two to three Tablespoons of oil on the
plank and spread it evenly over the surface with a paper towel. Oil the
groove and both ends and the back. The oil should absorb and leave
a glossy surface without pools or puddles.
Preheat the oven to 350 degrees. (Bake everything at 350 degrees or
less. Higher temperatures may cause the plank to smoke.)
Place your food directly on the plank and place plank in the oven on
the center rack. A cookie sheet may be placed on the next rack down
to catch any drips.
Bake until fish flakes cleanly. This usually takes longer than other
methods. It's not unusual to have the plank in the oven over 3o
minutes.
We serve to the table right on the plank. Caution, the plank will be
very hot when it comes out of the oven!
After use, wash with hot water and soap. Remember to oil your plank
each time before use. The oil helps condition your plank to withstand
oven temperatures and transfers flavor to the food. Planked food is
the greatest!
over the entire plank. Pour two to three Tablespoons of oil on the
plank and spread it evenly over the surface with a paper towel. Oil the
groove and both ends and the back. The oil should absorb and leave
a glossy surface without pools or puddles.
Preheat the oven to 350 degrees. (Bake everything at 350 degrees or
less. Higher temperatures may cause the plank to smoke.)
Place your food directly on the plank and place plank in the oven on
the center rack. A cookie sheet may be placed on the next rack down
to catch any drips.
Bake until fish flakes cleanly. This usually takes longer than other
methods. It's not unusual to have the plank in the oven over 3o
minutes.
We serve to the table right on the plank. Caution, the plank will be
very hot when it comes out of the oven!
After use, wash with hot water and soap. Remember to oil your plank
each time before use. The oil helps condition your plank to withstand
oven temperatures and transfers flavor to the food. Planked food is
the greatest!
Planking