Cooking By Ingredient

25 Essentials: Techniques for Planking by Karen Adler

By Karen Adler

Got wooden? you want to. Cooking on a plank is the easiest solution to infuse your meals with the sophisticated style and aroma of smoke.

 

Best half is, you don’t desire a fancy rig, exact gear, or advanced instructions to begin planking. All you actually need is a board and this e-book. With the 25 crucial concepts you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This booklet positive factors tempting fare corresponding to Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry preserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked red meat Chops. Armed with this concise and convenient primer, somebody can turn into a planking and grilling seasoned in no time!

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For a gas grill, place ½ cup dry wood chips in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place in the back of the grill over direct heat. Clean the clams under cold running water, scraping away the fibrous bits. Discard any with broken shells or shells that won't close. Set a large pot on the stove over high heat, and bring the chicken stock, garlic, and lemon slices to a boil. Add the clams, cover, and steam until they open, 8 to 10 minutes. With a skimmer or slotted spoon, remove the clams from the pot and place on the planks, discarding any that won't open.

PLANK-ROASTING FISH [>] 11. SMALL-PLANK PLANKING [>] 12. CENTER-PLANKING FISH WITH A SLATHER [>] 13. DUAL-HEAT PLANKING [>] 14. SMOKE-PLANKING FISH FILLETS [>] 15. SMOKE-PLANKING WHOLE FISH [>] 16. SMOKE-PLANKING SHELLFISH [>] 17. GRIDDLE- OR FOIL-PLANKING SHELLFISH OVER DIRECT HEAT [>] 18. PLANK-ROASTING SHELLFISH [>] 19. PLANKING BONELESS POULTRY [>] 20. SMOKE-PLANKING POULTRY [>] 21. PLANKING UNDER A BRICK [>] 22. PLANKING WRAPPED POULTRY [>] 23. GRILLING AND SMOKE-PLANKING STEAKS [>] 24. PLANKING CHOPS OVER INDIRECT HEAT [>] 25.

These wrapped scallops look like little presents, and they are bursting with flavor and dolloped with fragrant herb aioli. Serve with grilled asparagus topped with some of the sauce. SUGGESTED PLANK: 1 oak, maple, or cedar baking or grilling plank, soaked in water for at least 1 hour INGREDIENTS 6 thin slices prosciutto 12 large sea scallops Olive oil for brushing 1 loaf crusty bread wrapped in foil FRESH HERB AIOLI 1 cup mayonnaise � cup chopped fresh basil 2 tablespoons chopped fresh spearmint 1 tablespoon cracked black peppercorns Zest and juice of 1 lemon 1 clove garlic, minced Hot sauce to taste 4 sprigs fresh basil or mint, for garnish METHOD Prepare a dual-heat fire in your grill, with a hot fire on one side and a low fire on the other if you're using foil, or a hot fire on one side and a medium-low fire on the other if you're using a griddle.

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