Wild Alaskan salmon, on a cedar plank in the charcoal grill, mixed green and wax beans, corn on the cob, and sliced tomato.
I love summer!
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Wild Alaskan salmon, on a cedar plank in the charcoal grill, mixed green and wax beans, corn on the cob, and sliced tomato.
I love summer!
I've never figured out the cedar plank thang... whats the scoop?
First you need cedar "planks" . Unless you are a minimalist and go chop your own:rolleyes2:
That done it is simply a matter of combining the plank and your fish. Prior to that soak your plank(s) in water for a couple of hours, place a weight on top to keep them fully submerged. If you are using a charcoal grill (and I see no reason why a gas grill would not work) move your coals to one side and do one of the following:
1. Place the plank on the grate away from the fire and place your fish, skin side down, on top of the plank, cover and cook for 10-15 minutes, depending on thickness, to 135 deg F. Job done!
2. Place the plank over the coals and heat until beginning to smoke. Turn the plank over and move it to the cool side of the grill and add your fish--then as above, except cooking time will be a little less.
Another variation is for an open fire. Nail the fish to the plank and place it close to vertically about 12" from the fire.
I have never tried "white" fish but see no reason they would not also be good. I have stuck to salmon and arctic char. I have to admit to being a salmon snob, I only eat wild salmon but would expect no difference in preparing farm raised as above.
Planks are reusable.
Added in edit: The reason for this---the cedar imparts a very pleasant light smoked flavor to the fish.
I like this approach.. Rub the meat with a little ginger and soy. Lay a piece of foil on the grill with the edges rolled up. Fill the foil with milk and place the fish in the milk skin side down. Cover and cook until done. Kind of a poached salmon if you will....
You can do the same thing in a pan on the stove top but I like to grill everything :)
My mother made a salmon loaf when I was a kid. I learned to hate salmon at an early age. Can’t get it out of my mind. Love lots of other fish though.
That was canned salmon---they still sell it---if I had a cat I might buy some:yuck:
As for your method Bo---I have never been much for poached fish. I do, for some odd reason, have a SS fish poaching pan on the shelf---I guess to take up space:dunno:
I took my mom on vacation to the PNW in 2010. We went by a Fred Myers and she spied the fresh salmon cakes so we got several. Cooked them that night and she just picked at them. I asked her what was wrong and she said they tasted so fishy. So was used to the canned salmon and had never had fresh.Quote:
Originally Posted by wacojoe
Oddly, my mother’s salmon croquettes were awesomely good.
Salmon croquettes, fresh purple-hull (or black-eyed) peas, cornbread, slaw & fried field corn is the perfect meal in my book.
I jealous of you guys who have good tomato growing conditions; mine are about 2 weeks behind this year. I have an unhealthy relationship with growing them. The last year we tried an outdoor garden we had 54 plants and not one single tomato because of the deer. We used to have a very large and productive garden but the deer have won.Quote:
Originally Posted by Dave Grubb
So I built a small greenhouse (8x12) four years ago. Besides keeping the deer out, it extends my season about a couple of months on either end. The real challenge has been climate control without using so much energy. I found the difficulty was more ventilation and I'm pretty happy with things right now. I have a good drip system (I turn off when I am home) and a solar attic fan that runs all the time. I have not seen temps over 100 degrees yet this summer.:cool:
I'm down to planting only around 100 seedlings from over 200 the last few years. I have room for about 14 plants so the ladies at the school love me for the free seedlings. I even trained a few to return my 4" pots. :rolleyes:
People say greenhouse tomatos aren't as good. I can prove that is BS.:evilgrin:
Ahh, summer:cool:
We have a short growing season for tomatoes in Texas, but a productive one. It is a race between the heat and the :steaming: stink bugs.
I'm an heirloom snob, but I have 2 varieties of hybrids. This is one, Big Zac.:shutup:
I am sad to say that I have had only a few years when I could successfully garden----partially due to many years of traveling. My wife refused to be of help--she was born and raised on a truck farm in IN and wants nothing to do with a garden. I have found that relying on my Amish friends has been a more dependable source of fresh produce.
As to hot house tomatoes--and my FIL had 3 A under glass, the culprit of flavor I think are the varieties they grow in greenhouses--they are developed to perform well in a greenhouse and flavor is not one of the criteria they use.
I have had some luck with one of my Amish friends planting a few varieties of heritage tomatoes at my urging and he has found they are selling well. We are still not into field tomatoes---surely in the next two weeks. :flower:
I agree about variety having everything to do with flavor and texture. And like everything else, each of us has a flavor we like best. This year I have 10 varieties going, each with its own growing and flavor characteristic. I try at least one new variety each year, occasionally with great success. I believe fertilizer has much to do with flavor also. My favorite is chicken chit like the the "tomato tone" sold a walmart. Peppers like it also. You are using enough when your tomatos taste like chicken.:drool:
I gave up trying to grow a garden in the desert. Turned out to be the best $56.00 tomatoes I ever had though.... Cheaper to go to Sprouts.
Citrus on the other hand.. I've got Tangelo , Navel Orange, Lemon, Key Lime and enough Grapefruit to feed the entire 'hood as well as stock the local food shelter pretty good each year. They come out and pick a tree for free each year with volunteers.
My citrus trees in Cave Creek would be full grown by now. I love the smell of the valley in Feb/March.:pimpgrin:
Not if you have allergies.... I die that time of year.
Our allergies come in Sept when everything smells like skunk :flip:
I’m guessing you get occasional hard freezes. How do you protect your citrus trees on those occasions? I had real problems at my farm north of Houston with the problem. We had one wonderful Blood Orange tree in particular I saved at all costs. Others grew just too big to cover and were lost. We had one curiosity, a Nine-Pound Lemon tree, that produced many lemons that weighed - you guessed it - nine pounds! They were nearly the size of soccer balls, and we had to prop up the limbs as they were bearing. And before I am asked, “yes” they tasted like lemons. My grandson carried one back to Massachusetts on an airplane, and the pilot asked him to the cockpit to show it to him.Quote:
Originally Posted by Phillbo
I've never had an issue with the freezing. I live in the foot hills so I'm not in the valley where the cold air settles and creates an issue. When we get a cold snap I just flood the base of the trees and throw a sheet over the smaller lime tree.
Cold snaps are actually good around here. Thats what causes the fruit to ripen....
I worry more about my Ficus trees. They have been frozen so bad that they lost 70% of their foliage. Took them a couple years to come back.
Living in the Panhandle of Nebraska now, all I can say is farmers market. :)
Hows the new place treating you? Did you keep your trailer?