Side Dishes

Chanterelles: hunted, gathered, cleaned, transported, and dehydrated- check, check, and check. Two heaping coolers full of mushrooms shriveled away to only about a popcorn bowl of dehydrated fungi.

We’ve sautéed, sauced, and souped these ‘shrooms into all sorts of delicious dishes. So now what? Pair them with something planked! Duh!

We here at the Outdoor Gourmet just released a new type of grilling product- The OG Fromagier Line Cedar and Maple Planks. As the name suggests, these are planks meant specifically for smoking and serving cheese and there is no better combination than wild...

Ingredients:

1: 11.75" x 5.25" Outdoor Gourmet Grilling Plank. Soaked in water for 2-8 hours before using.

1 bunch of fresh asparagus

Juice of 2 fresh lemons (approx. 3-4 tablespoons)

1 teaspoon fresh lemon zest

3-4 tablespoons extra virgin olive oil

Coarsely ground salt and pepper

First: Wash and trim asparagus. Mix lemon juice and olive oil. In a shallow pan or bowl, toss asparagus gently with lemon juice and olive oil to coat.

Second: Arrange asparagus spears in one layer on wet plank. Apply ground, coarse salt and pepper to taste.

Then: Place plank on medium heat grill. Close lid and cook for...

Cooking a Brie on the grill on a cedar plank turns it into a centerpiece of oozing delight, as the topping melts down into the brie and the smoldering cedar plank keeps it warm during the appetizer hour.

1 Outdoor Gourmet Fromagier Plank, soaked

6 inch Brie wheel

1 entire head of garlic peeled

1 green onion

1 roasted & peeled red pepper

2 tbls. ea. of black pepper, fresh thyme and Balsamic vinegar

To make the Roasted Garlic & Pepper Topping:

First: Place the peeled garlic cloves in a small pan with 1/2 C. olive oil, cook on low till garlic gets soft and a little brown (about 20 min.). Drain and let...

Personal sized Cedar grilling planks, also called Cedar 4 x7's are great for this recipe. Small, convenient to soak, perfect for 4-8 oz. cuts of meat or fish, they fit in any purse, and they don't break the bank.

Ok, so this barely even counts as a recipe, as there is only a handful of ingredients, but it's so good!

Ingredients - 7 x 4 Outdoor Gourmet Cedar Grilling Planks, soaked for 1-8 hours; the longer the better!

- a couple ripe peaches

- fresh sage and thyme, or your favorite fresh herbs.

Directions:

First- Soak 7 x 4" Cedar Grilling Planks for 1-8 hours. Pre-heat the grill to medium-high...

Chelan County, WA- possibly the appleiest place is Washington, which is saying something, as Washington State is the true “big apple” and home of the Apple Cup (Go Cougs!). So, when I was invited to a cider pressing party, I naturally headed for the smack-dab center of the state to collect the necessary supplies.

One stop at Smallwood’s Harvest in Peshastin, WA and 800 lbs. of Golden Delicious later, I was set, so onward and westward!

Golden D’s, while sporting a great juice to skin/pulp ratio, tend to be sweet, yet simple, with little else to offer in regards to flavor profiles. As their coloring and...

This week's recipe is Super-Summery Salad with Planked Sockeye topped with a Blueberry Balsamic Reduction, but first, a quick a brush-up on planking technique.

Here's how it works:

First- soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.

Then- get your grill up to medium heat, 350 degrees. Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding the fish. This allows...