Re: Winter Salt / Northern thread- now 'Canadian' cooking
Thanks Mike
I'll try to get some cedar planks today or early this week. I have lots of garlic from the garden, also lots of dried hot peppers from the garden so maybe I can get creative. Merrill Mike Romain wrote: > I have been known to take salmon and even smoked eel for 'unagi' or > sushi eel on Jeep runs. I usually wrap the salmon in foil for open fire > coal cooking. I like a bit of lemon and dill in it when cooking, but > sometimes stuff them with cooked rice and mushrooms or something like > 'Uncle Ben's' wild rice mix. > > I believe in eating well when out camping. My wife and son agree. > > The local grocery stores actually sell red cedar planks in the fish > departments. It's an original Native Canadian recipe I believe, Western > North American anyway.. The planks are a basic 1"x8" chunk of cedar cut > a foot long. Finished they measure 7.5" x 3/4" x 12". A nice cedar > shake would work, but would only likely last a couple BBQ's before it > burned through. The plank I am using now has about 6 BBQ's on it. It > still has one or two left I think. The smoke from the smoldering cedar > makes the flavor. It will be bland if the fire is too cold to start the > burn. > > You soak the plank for a few hours by weighing it down in a full sink of > water, then you shake it off and oil it. Add the salmon and put it on > the BBQ at a temperature that is going to start the plank charring. > Close it up and cook for about 20-30 minutes per fish inch thickness. I > start checking for flakiness at 20 minutes and go from there. > > I like to oil the salmon and marinate it in oil, lemon, black pepper, > dill and a bit of garlic usually. I think the oil seals the juices in. > > I have a couple mackerel sitting in the freezer I want to plank next > BBQ. > > The sauce I made the other day was a type of tartar sauce. > > 1 cup mayo. I used half mayo and half miracle whip just because I had > them both. > > 1 teaspoon dried mustard. > > 1 hard-boiled egg, diced fine. > > 1 garlic clove, crushed and diced fine. > > 1 scant tablespoon dried dill weed or more of fresh chopped if I can > get. > > 1 tablespoon diced capers. > > 1 teaspoon whole capers. > > pinch of black pepper, fresh cracked or milled is best. > > a splash of lemon juice, about a tablespoon or less depending on your > taste. > > Mix and chill for a while to let the flavors mix. > > I make another variation using more lemon, 2 tablespoons, garlic and > sweet green relish instead of capers and dill. It is a winner around > here too. I don't always even use the garlic, just make the sweet and > sour one. > > Mike > > merrill wrote: > > > > Mike, now that we've gone really OT can you advise me on the cedar > > planking. > > > > My GF loves salmon and I like it too. I have heard that cedar slabs on > > the BBQ makes salmon really great. I can get western cedar at the local > > furniture factory or eastern cedar in my back yard (chainsaw required). > > > > Merrill > > > > Mike Romain wrote: > > > I like the salmon from both coasts. They are different, yet the > > > same... Fresh wild is so much sweeter than frozen or farm salmon though > > > we eat then too. We get farm salmon frozen in a bag for less than $3.00 > > > each usually. Enough for 3 people. Cedar planking even a farm salmon > > > tastes wicked. > > > > > > Mike > > > > > > jbjeep wrote: > > > > > > > > YUM! Only thing that would make that better would be fresh Copper River Salmon. > > > > > > > > -jenn > > > > > > > > On Thu, 07 Dec 2006 09:48:09 -0500, Mike Romain <romainm@sympatico.ca> wrote: > > > > > > > > >>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil > > > > >>and lemon juice with dill then put it on a cedar plank and BBQ'ed it > > > > >>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping > > > > >>it. Ohh was it good.... > > > > >> > > > > >>Mike > > > > >>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00 > > > > >>88 Cherokee 235 BFG AT's > > > > >>Canadian Off Road Trips Photos: Non members can still view! > > > > >>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590 > > > > >>(More Off Road album links at bottom of the view page) > > > > >> > > > > >>jbjeep wrote: > > > > >>> > > > > >>> or BBQ! > > > > >>> > > > > >>> -jenn > > > > >>> > > > > >>> On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote: > > > > >>> > > > > >>> >>Whaddya use, then? Teriyaki sauce? > > > > >>> >> > > > > >>> >>Clint > > > > >>> >> > > > > >>> >>"jbjeep" <jbjeep@saw.net> wrote in message > > > > >>> >>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax.com. .. > > > > >>> >>> Move west where thanks to the Salmon we dont use salt! > > > > >>> >>> > > > > >>> >>> joking! > > > > >>> >>> -jenn > > > > >>> >>> > > > > >>> >>> On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote: > > > > >>> >>> > > > > >>> >>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May > > > > >>> >>>>>2006. Every single day I give thanks to the Jeep Gods for this ride. > > > > >>> >>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its > > > > >>> >>>>>like a drug. > > > > >>> >>>>> > > > > >>> >>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it > > > > >>> >>>>>down when I come home, the next morning there's residue. I taste my > > > > >>> >>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated > > > > >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had > > > > >>> >>>>>6 or 8 cars in my life, but I've never cared more..... |
Re: Winter Salt / Northern thread- now 'Canadian' cooking
Thanks Mike
I'll try to get some cedar planks today or early this week. I have lots of garlic from the garden, also lots of dried hot peppers from the garden so maybe I can get creative. Merrill Mike Romain wrote: > I have been known to take salmon and even smoked eel for 'unagi' or > sushi eel on Jeep runs. I usually wrap the salmon in foil for open fire > coal cooking. I like a bit of lemon and dill in it when cooking, but > sometimes stuff them with cooked rice and mushrooms or something like > 'Uncle Ben's' wild rice mix. > > I believe in eating well when out camping. My wife and son agree. > > The local grocery stores actually sell red cedar planks in the fish > departments. It's an original Native Canadian recipe I believe, Western > North American anyway.. The planks are a basic 1"x8" chunk of cedar cut > a foot long. Finished they measure 7.5" x 3/4" x 12". A nice cedar > shake would work, but would only likely last a couple BBQ's before it > burned through. The plank I am using now has about 6 BBQ's on it. It > still has one or two left I think. The smoke from the smoldering cedar > makes the flavor. It will be bland if the fire is too cold to start the > burn. > > You soak the plank for a few hours by weighing it down in a full sink of > water, then you shake it off and oil it. Add the salmon and put it on > the BBQ at a temperature that is going to start the plank charring. > Close it up and cook for about 20-30 minutes per fish inch thickness. I > start checking for flakiness at 20 minutes and go from there. > > I like to oil the salmon and marinate it in oil, lemon, black pepper, > dill and a bit of garlic usually. I think the oil seals the juices in. > > I have a couple mackerel sitting in the freezer I want to plank next > BBQ. > > The sauce I made the other day was a type of tartar sauce. > > 1 cup mayo. I used half mayo and half miracle whip just because I had > them both. > > 1 teaspoon dried mustard. > > 1 hard-boiled egg, diced fine. > > 1 garlic clove, crushed and diced fine. > > 1 scant tablespoon dried dill weed or more of fresh chopped if I can > get. > > 1 tablespoon diced capers. > > 1 teaspoon whole capers. > > pinch of black pepper, fresh cracked or milled is best. > > a splash of lemon juice, about a tablespoon or less depending on your > taste. > > Mix and chill for a while to let the flavors mix. > > I make another variation using more lemon, 2 tablespoons, garlic and > sweet green relish instead of capers and dill. It is a winner around > here too. I don't always even use the garlic, just make the sweet and > sour one. > > Mike > > merrill wrote: > > > > Mike, now that we've gone really OT can you advise me on the cedar > > planking. > > > > My GF loves salmon and I like it too. I have heard that cedar slabs on > > the BBQ makes salmon really great. I can get western cedar at the local > > furniture factory or eastern cedar in my back yard (chainsaw required). > > > > Merrill > > > > Mike Romain wrote: > > > I like the salmon from both coasts. They are different, yet the > > > same... Fresh wild is so much sweeter than frozen or farm salmon though > > > we eat then too. We get farm salmon frozen in a bag for less than $3.00 > > > each usually. Enough for 3 people. Cedar planking even a farm salmon > > > tastes wicked. > > > > > > Mike > > > > > > jbjeep wrote: > > > > > > > > YUM! Only thing that would make that better would be fresh Copper River Salmon. > > > > > > > > -jenn > > > > > > > > On Thu, 07 Dec 2006 09:48:09 -0500, Mike Romain <romainm@sympatico.ca> wrote: > > > > > > > > >>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil > > > > >>and lemon juice with dill then put it on a cedar plank and BBQ'ed it > > > > >>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping > > > > >>it. Ohh was it good.... > > > > >> > > > > >>Mike > > > > >>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00 > > > > >>88 Cherokee 235 BFG AT's > > > > >>Canadian Off Road Trips Photos: Non members can still view! > > > > >>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590 > > > > >>(More Off Road album links at bottom of the view page) > > > > >> > > > > >>jbjeep wrote: > > > > >>> > > > > >>> or BBQ! > > > > >>> > > > > >>> -jenn > > > > >>> > > > > >>> On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote: > > > > >>> > > > > >>> >>Whaddya use, then? Teriyaki sauce? > > > > >>> >> > > > > >>> >>Clint > > > > >>> >> > > > > >>> >>"jbjeep" <jbjeep@saw.net> wrote in message > > > > >>> >>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax.com. .. > > > > >>> >>> Move west where thanks to the Salmon we dont use salt! > > > > >>> >>> > > > > >>> >>> joking! > > > > >>> >>> -jenn > > > > >>> >>> > > > > >>> >>> On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote: > > > > >>> >>> > > > > >>> >>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May > > > > >>> >>>>>2006. Every single day I give thanks to the Jeep Gods for this ride. > > > > >>> >>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its > > > > >>> >>>>>like a drug. > > > > >>> >>>>> > > > > >>> >>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it > > > > >>> >>>>>down when I come home, the next morning there's residue. I taste my > > > > >>> >>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated > > > > >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had > > > > >>> >>>>>6 or 8 cars in my life, but I've never cared more..... |
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