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Raw Seafoods Scallops on Flat Cedar Skewers

Raw Seafoods Scallops on Flat Cedar Skewers


What do I know about scallops? Turns out, not much. Not much, that is, until a cold-packed Raw Seafoods styrofoam box showed up on my doorstep.

Here’s what I know now.  Sea scallops have a sweet, rich taste and are renown for their adaptability. Scallops go well with just about anything. In addition to their delicate taste, scallops contain a variety of nutrients- vitamin B12, magnesium, phosphorus and Omega 3 fatty acids. In short, a super food.  And perfect for the grill.
Ingredients 16 Raw Seafoods Sea Scallops

Marinade
2 tablespoons Honey
½ cup Balsamic Vinegar
¼ cup Olive Oil
¼ Green Onions, chopped
1 tablespoon Cilantro, minced
1 teaspoon Worcestershire Sauce
½ teaspoon Dijon Mustard
2 teaspoons fresh lime juice

First: Soak cedar skewers in water for around 30 minutes. Soaking the skewers does double-duty- it helps in the grilling process by releasing cedar-flavored vapor, which steams and flavors the food. Soaking also prevents the skewers from catching fire!  (Wood + Fire =Flaming wood… unless you presoak!)

Then: Mix all marinade ingredients together, then add scallops.  Allow to marinate for 3-4 hours.

Next: Preheat grill 350-400°. Add scallops to flat cedar grilling skewers.
The flat shape of the skewers make all the difference.

Have you ever put a scallop on a bamboo skewer and then tried to flip it… turn, turn, turn. You’re flipping, but the scallop is not. Well, there’s no more getting flipped off when you use Outdoor Gourmet’s Grilling Skewers. Our skewers are flat, with one pointed end to help impale the food in question.


Finally: Add scallops to grill and close lid. Let grill for about 3 minutes each side.  Remove from grill and enjoy!
**Tip: Clean grill and season with a touch of high smoking point oil to prevent the scallops from sticking to the grill.
Here’s a little about Raw Seafoods… Raw Seafoods is committed to providing their customers with the highest quality fresh and frozen seafood products available in the market place. Raw Seafoods started 15 years ago as a 2-person operation on the New Bedford waterfront and has since grown into a 80,000 square foot facility with over 100 employees! And they’re family owned, which we like to hear!  Check them out at... www.rawseafoods.com
Welcome to Your Weekend! -KB
Posted by: kbrandt Created on: Tue 24 April 2012 14:18 Last modified: Tue 24 April 2012 14:32
This article was posted in Flat Skewers , Latest Posts and tagged with Skewers , Scallops
1 comments.

Alder Planked Halibut with Horseradish Crumb Topping

Wild Halibut Season it here!  Let's plank some! I'm thinking Alder would be a nice paring for Halibut- it's a mild fish and alder smoke is delicate and subtle.

Alder Planked Halibut w/ Horseradish Crumb Topping

Ingredients:

1 Outdoor Gourmet Alder Grilling Plank
1 Wild Halibut Fillet, Fresh
4 Tablespoons Parsley, chopped
1 ½ cups Bread Crumbs
2 Tablespoons Butter
3 Tablespoons horseradish, peeled + chopped
First: Soak Outdoor Gourmet Alder Grilling Plank in water for at least an hour, but longer is better.

Chop parsley and peel Horseradish root- for this step I highly recommend some sort of eye protection and possibly something to cover your nose and mouth… I used goggles and a bandana.

Then: Turn on the broiler. While it’s heating up, whir bread crumbs, butter, parsley, and horseradish together in a food processor.

**I wore my goggles for this step too. Raw horseradish is strong!! Not to worry though- some of the sharpness calms down when horseradish is cooked.

Place your halibut fillet on the soaked Alder plank, then cover the exposed part of the plank with foil to protect it from the broiler.

Next: Pack your horseradish breadcrumb mixture atop the halibut fillet and place under boiler for 2 minute to brown the crumbs.

Preheat: Grill for 350-400°. Remove halibut from under broiler, discard foil and place plank and halibut with pre-browned crumbs onto grill and close the lid.

Allow the plank to smoke and smolder until the fish is down to your liking. Cooking times with vary depending on the sizes of your halibut fillet.

Finally: Carefully remove from grill, serve with a springy salad and enjoy!


Welcome to Your Weekend! -KB
Posted by: kbrandt Created on: Wed 11 April 2012 20:35 Last modified: Mon 30 April 2012 18:43
This article was posted in Latest Posts , Fish: Non-Salmon and tagged with Planking , alder grilling planks , Halibut , Harwood Grilling Planks

Oven-Planked Cranberry Crusted Salmon

Dr. Zorba’s Oven-Planked Cranberry Crusted Salmon

Hardcore grilling is sorta my thing- bring on the blizzards and drizzle be damned! I will the wind to stop me!
Ok, combating the elements isn’t always my thing… sometime I wimp out. Now is one of those times.  Firing up the grill during this torrential downpour is much less appealing than just staying inside and listening to NPR. Fortunately, grilling planks is for weather wimps too. Yes, our name is OUTDOOR Gourmet, but today, I am an indoor gourmet.

Today, I am going to mod a recipe by one of my favorite radio personalities.

They say laughter is the best medicine- and Dr. Zorba’s distinctive chortle is one of the most recognizable laughs there is. He also has a great collection of Heart-Healthy Recipes, which goes right along with our healthy grilling mission.

Let me step on my soapbox for a moment: Planking is an extremely healthy method of preparing food because no additional oil or butter is needed in the cooking process. It infuses food with moisture and flavor, while sparing the extra calories and fat of other methods. Cedar Grilling Planks are also an excellent way to serve, plate and display delicate fish that may otherwise be overcooked or fall apart when placed directly on the grill.
Ingredients
1 large fillet of Salmon
2 tablespoons Stone Ground or Dijon Mustard
¼ cup fresh Bread Crumbs
¼ cup dried Cranberries, rough chopped
½ chopped Green Onion
1 tablespoons Butter, melted
2 teaspoons fresh Thyme, finely chopped
2 teaspoons Lemon Zest
Salt, Pepper, and Cayenne to taste

1 bunch Asparagus, rinsed and ends snapped off
3 tablespoons of Olive Oil
1 Blood Orange, half juiced, the other half sliced in rounds

Directions

First: Soak 2 Outdoor Gourmet 6x12 Cedar Grilling Planks in water for 1 hour or more.  Thaw salmon in cold water, if frozen. Preheat oven to 375°.
Place: Asparagus in an oven-safe dish, sprinkle with olive oil, blood orange juice, salt, fresh ground pepper, and top with blood orange rounds.

Next: Toss breadcrumbs, cranberries, green onion, melted butter, thyme and lemon peel in the food processor. Give it a quick whirl.
Then: Cut salmon filet to fit planks and season with S+P. Place salmon on soaked plank skin side down. Rub a layer of mustard over each filet. Divide breadcrumb mixture evenly over salmon filets.

**Tip: Wrap the bottom of the plank in foil or place on cookie sheet to avoid drips.

Finally: Place both the salmon + asparagus in the oven at the same time.  Bake for 25-30 minutes. These dishes should take about the same time.

Check out more of Dr. Zorba's Heart-Healthy recipe at his website.
Welcome to your weekend. -KB


Posted by: kbrandt Created on: Sun 01 April 2012 07:38 Last modified: Sun 01 April 2012 12:04
This article was posted in Latest Posts and tagged with Cedar Planked Salmon , Salmon , Planking , cedar plank grilling
No comments.

Finger Lickin' Ribs on Red Oak Grilling Planks

Finger Lickin' Ribs on Red Oak Grilling Planks

Honey and heat- two things that make almost any recipes better. That’s why I was excited to see both flavors in one jar. Honey Hole of the Blue Ridge just released their Honey Fuzions in Hot Habanero, Vanilla Bean Vibrance, Crushed Ginger Cascade and Cracked Red Pepper. I used the Cracked Red Pepper Honey Fuzion on Kansas Style Low and Slow Baby Back Ribs and Apple Cole Slaw.

Slaw Ingredients:
¼ cup Apple Cider Vinegar
¾ cup Mayonnaise
¼  cup Red Pepper Honey Fuzion
1 tablespoon Poppy Seeds
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 medium green cabbage, cored and shredded
2 carrots, julienne cut
1 bunch of green onions, sliced
½ parsley, minced
3 apples, chopped, skin on.

Slaw Direction:
Combine the cabbage, carrots, scallions, parsley, and apples. Mix all  remaining  ingredients together and set aside ¼ of the Poppy Seed Honey Fuzion  dressing. Mix dressing and veggies together and refrigerate for at  least an  hour.   Top with remaining dressing when serving.

Baby Back Rib Ingredients:
2  5x10 Oak Grilling Planks
2 rack of Baby Back Ribs (Pork Loin Ribs)
½ cup Honey Hole of the Blue Ridge Honey Fuzion

Rib Directions:

First- Soak 2  5x10  Outdoor Gourmet Oak Grilling Planks for an hour or more.
Next- Preheat grill to 450° then brush ribs with Habanero Honey Fusion.

Then- Sear ribs on both sides for grill marks. Add soaked oak planks to grill and place ribs atop planks. Keep heat at 450° for 2 more minutes, the turn the heat down to 275°. Plank ribs low and slow at 275° until internal temp is at least 160°. Baste with Honey Fuzion at least a couple more times.
Finally- Carefully remove from grill and serve with Apple Slaw.  And enjoy!


And then, they were gone...

Posted by: kbrandt Created on: Wed 07 March 2012 20:08 Last modified: Wed 07 March 2012 20:28
This article was posted in Ribs , Latest Posts and tagged with Planking , Ribs , Vegetarian
No comments.

Keepin' It Creole Cedar Wrapped Gumbo

Keepin' It Creole Cedar Wrapped Gumbo!

I wasn't Born on the Bayou, but I have a friend who was... Barry Lofton, team member of the award-winning Gumbo Cook-off team "O-kra-p Dat's Good Gumbeaux," shared some authentic Louisianian wisdom on the subject of Cajun cookin'...

Well, if it ain't broke... This guy knows what he's doing, so I'm just going to rip off his method lock, stock, and barrel. Then throw a little Northwest flare there on the end.

First order of business- get to choppin' the mirepoix variation. Onion, bell peppers, and celery- the Creole "Holy Trinity."

Next, prepare for the roux-  Flour, oil- check. Beer- double check.  I even downloaded Buckwheat Zydeco's Swamp Blues for the stir time. Two beers, 41 minutes, and only one minor flesh wound later, I had chocolate brown roux.
Chocolate Brown Roux
Now just follow the pro's instructions on the slicing, stiring, and sauteing...
Okra about to be blanched with 2 caps of white vinegar

Spicy

Now, this next part, I can handle.  Soak 8 Outdoor Gourmet Cedar Wraps in warm water for around 15 minutes. While they soak, shell 2 lbs. of tiger prawns and 1 lb. Langostino lobster tails.
Prawns

Wrappin'

Preheat grill (the oven will work too!) to 400 degrees. Then arrange prawns and langostinos in center of wrap, parallel to the grain of the wood. Fold edges toward each other and overlap slightly. Tie with a piece of the enclosed natural fiber twine.

On the grill...

Place cedar wrapped on grill away from direct flame. Close lid and try not to peak.  This should be done in about 8-12 minutes.  Keep a spray bottle near by just in case.

Carefully remove wraps from grill.  Unwrap to reveal plump, perfectly cooked shellfish! Serve atop gumbo with white rice.
Cedar Wrapped Langostinos and Prawns




Daaang! Dat's some good gumbo. Happy Fat Tuesday! -KB

Posted by: kbrandt Created on: Mon 20 February 2012 09:19 Last modified: Wed 07 March 2012 20:21
This article was posted in Grilling Wraps , Latest Posts and tagged with Holiday Fare , cedar wraps , Shrimp

Cedar Plank Baked Apples for Valentine's Day

There is far too much pressure associated with Valentines Day. And that anxiety expands exponentially when it’s the first Valentine’s with the your special someone…
The pressure mounts with the bombardment of advertisements touting “forever necklaces” and large heart-shaped boxes filled with waxy, chocolate-like substance. The tacky one-liner cards start to seem like a good idea… It’s almost like they are trying to make you fail.

You could fill your trunk cheap chocolate and helium-filled love mementos. Or just skirt the aisle of Valentine Day merchandise, sneak past the lurking pallet of Easter egg dye and peeps patiently waiting for shelf space- just stay near the perimeter of the store.  With a few easy ingredients, you can make a lasting memory for your loved one. With this no-fail idea, you can have your sweetie bragging about how you hit it out of the park, while their co-workers sulkily eat the contents of those heart-shaped boxes.

Ingredients
1 Red Rome Apple
1 6x8 Outdoor Gourmet Cedar Plank
½ cup rolled oats
2 tablespoons melted butter
2 tablespoons brown sugar
2 tablespoons golden raisins
2 tablespoons chopped pecans
½ teaspoon cinnamon
½ tablespoon agave on top
2 scoops vanilla ice cream
First: Soak Outdoor Gourmet Cedar Plank in water for an hour our more.  (We have heart shaped planks for the occasion.)

Next: Cut one Red Rome apple in half, scoop out insides in shape of a heart. Cut off a bit of the bottom so it won’t roll around on the plank.

Then: Mix all other ingredients together. Fill apple halves with oat mixture and top with two pecans cut to fit together like a heart. Pre-heat grill to 300-350 degrees. Place stuffed apples on planks and close the grill lid.

Finally: Allow apple and planks to smolder for 10 minutes. (Approximately the time it takes to open a bottle of wine and light the candles for the table.)  Carefully remove from grill and serve with a scope of ice cream. Garnish with cinnamon.

Happy Valentines Day!
Posted by: kbrandt Created on: Mon 13 February 2012 11:54 Last modified: Tue 14 February 2012 06:46
This article was posted in Holiday Fare , Fruit , Latest Posts and tagged with Fruit , Planking , Vegetarian
No comments.

Knox Spice Yummy Chicken Rub

"Tastes like chicken" is rarely a compliment. Chicken, while so easy to make unexceptional, is so hard to make memorable. So, how to make chicken yummy?
Game Hen on RED OAK GRILLING PLANK

Outdoor Gourmet's three-fold path to poultry paradise...

1. Season well - choose seasoning with fresh, high-quality ingredients.
2. Be a cut above - pick the right pieces. I prefer thighs, wings or whole-roasted game hens.
3. Plank it - duh!  Planking infuses food with luscious flavor, while locking in the moisture. Food stays juicy and flavorful without packing on additional calories.

Chicken Thighs on RED OAK GRILLING PLANK

Putting these principles to use, I chose chicken thighs and a whole game hen. I seasoned it up right with Knox's Spice Company's Yummy Chicken Rub, which is made with fresh herbs, citrus, and coarse salt. The fresh, savory smell hits you the moment you crack that bottle.

Check out more of Knox Spice Comapany's
Dry Rubs, Spice Mixes, and Sauces: www.knoxspice.com

For the plank, I tried something new- Red Oak.  When put to the heat, Red Oak smoke is full-bodied, smooth and buttery-rich.

First: Soak Outdoor Gourmet Red Oak Plank in water for at least 2 hours.

Then: Lightly rub chicken with olive oil. This will prevent the skin from sticking to the plank during the cooking process.  Rub Chicken with Knox's Yummy Chicken Rub.

Next: Preheat grill to 500°, then place plank with chicken on grill and close the lid.  Allow to smoke and smolder at 500° for 10 minutes, then lower the heat to 375°.  Remove from grill when internal temperature reaches 160° and cover with foil.

Finally: Allow your chicken to rest for 10 minutes, remove foil and enjoy.

"Whoa! That's some seriously good chicken!"  was the actual reaction of my test audience.  Way better than "tastes like chicken."
Yummy Chicken!


Welcome to your Weekend! -KB
Posted by: kbrandt Created on: Tue 31 January 2012 12:17 Last modified: Tue 31 January 2012 12:28
This article was posted in Poultry , Latest Posts and tagged with Planking , Hardwoods
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