For today's effort, we ventured into a couple of new areas, the most important one being planking. This is the somewhat trendy notion of cooking one's food on a piece of wood over an open fire. Apparently, if the wood itself is expensive, it works fine. And since it all happens inside a ceramic egg, it can be done without actually holding a fire extinguisher.
The recipe we chose was Cedar-Planked Salmon with Honey Glaze, available in our new Big Green Egg Cookbook (told you it was a cult) or conveniently on the web site. There is nothing much to report here by way of recipe innovation -- we are still new to this creature and tend to do exactly what we are told. So even the marinade is exactly as described.
I did have some fun with the pre-flame show, though. Of course one soaks the planks in water (or perhaps beer or wine), but I had some concerns, which I shared with the world on Facebook.
|Submerge for one hour before use. |
Btw, they float. #bluesclues #sinkfloat#whalinghouse
Shown with the salmon is Pam's caprese salad (aka, tomato, mozz, olive oil, balsamic, helping us to look forward to many more capreses as the summer brings ever-better tomatoes.
We loved this meal and were lucky enough to pair it with this blackberry wine from Plymouth Bay Winery.
|The vintner lists salmon as one of this fruit wine's pairings, made even more appropriate by the one recipe modification we did make. Pam recommended a blackberry-ginger balsamic in the glaze; otherwise, we might never have chosen such a sweet wine.|