Favorite Recipes

Oregon Cedar Chinese Grilled Honey Peppered Salmon

Ingredients

• 1 Cedar Plank
• 3 lbs. salmon fillet, skin on and boned
• 1 Tablespoon fresh cracked black pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon paprika
• 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 cup honey
• 1/4 cup rice vinegar

Directions

1. Preheat barbeque.  Moisten cedar plank by soaking with water, weighted down with a plate, brick, rock or anchor while grill is heating.
2. Place salmon, skin side down, on the moistened plank and season with herbs and spices.  Allow the fillet to marry with the seasoning for 5 minutes.  Mix the honey with the rice vinegar and brush mixture onto salmon, evenly coating it.
3. Place the plank and salmon in the center of the hot grill and close the lid.  The plank will start to smolder, rendering the wonderful smoke flavor.  If the plank starts to flame up, douse it with a splash of water.  As a rule, cooking time for most fish is 8-10 minutes per inch of thickness.  Planked, approximately 20 minutes.
4. After your fish has a delicious golden glaze and cooked to your liking, remove the plank from the grill with tongs or a spatula and cooking mitt (the plank is HOT!). Set the hero of the evening in the center of a cutting board or platter.  To serve the salmon, slide a spatula between the skin and the meat and cut desired portions and enjoy.

source: Oregon Cedar Grill (www.outdoorgourmet.com)

Olive Oil dip

From the kitchen of the Chaffeys

Ingredients:

• 1 ½ cups of EXTRA virgin oil

• 2 wholes garlic minced

• 1 cup of Italian parsley (use the leaves only)

• 1 Tablespoon of red pepper flakes

• 1 teaspoon of black pepper

• 1 teaspoon salt

Directions:

Peel garlic, put in food processor, chop for a couple of seconds then mince together with parley leaves.  Take them out and put in glass jar, add salt, black pepper and red pepper flakes.  Mix well and finally pour oil into the mixture.  (makes sure to mix well before pour oil)

Note:  Use the fresh garlic, not the already chopped chopped kind.  You might want to adjust the garlic if it is too strong for you.  I add more garlic in mine since I love garlic in every bite of dip. You can make a big batch and keep them in the refrigerator for quite a long time.  This also helps to keep the parsley green.  To serve, you might want to add a few drops of balsamic vinegar in the dipping oil

Nuoc Mam

Courtesy of my mom.