• 17Oct

    Restaurant 3’s Basic Bacon Recipe & Bacon Week

    Restaurant 3‘s 9-day Bacon Week ends October 22nd.  Bacon week includes a 3 Course Bacon Tasting Menu ($30 pp), bacon cocktails (a martini and a bloody Mary), and bacon bites (Bacon on a stick and bacon cheese dip).

    Yesterday afternoon I attending the bacon curing class they taught as part of the bacon week festivities.  I learned that bacon’s red color comes from pink Insta Cure Salt; Chef Brian Robinson said that without the pink salt, that the bacon would not have the bacony flavor we love and expect.  Below is their recipe for curing bacon.  You won’t this whole batch of rub at once.

    The rub:

    Yes, they make pancetta too.

    12 oz Kosher Salt (They used to use 16 oz.)

    8 oz. Sugar

    1 oz. (10 tsp.) Pink Salt

    Combine Ingredients thoroughly and rub pork bully. Next, wrap in plastic wrap or store in airtight plastic container for 5-7 days in the refrigerator. You will have to change the plastic wrap/container after a few days because of the liquid that is released curing curing process. Finally, smoke belly (optional),  slice to desired thickness and cook!

    They also put the bacon in a 300 degrees over to make it set so that it is easier to slice. they smoke at 150 degrees. They use the liquid left over from the curing in their smoker, but you can just discard it.

    -JAY

    [ad]

    Permalink Filed under: Events, Recipes, Restaurants Tags: , 1 Comment
  • 27Aug

    Pedon’s Gluten-free Pancake-mix Delivers

    Pedon's GlutenFree Pancake Mix

    The packaging is simple, and the directions are easy.  Like any recipe with wet and dry ingredients: in one bowl, whisk an egg, then whisk in a cup of milk.  In another bowl, empty the entire packet of Pedon’s dry pancake mix then slowly incorporate your liquid into the dry mix with the whisk. Flex your whisking muscles to ensure a smooth batter and a couple minutes later you’re ready cook it stove-top.

    The aroma while it’s cooking was a big tease, because it took a few minutes before the top dried and I could turn it over.  Check out the gorgeous, even coloring once I flipped it.

    Smooth batterPancake Perfection
    The flavor of the finished product was similar to what I expected a pancake might be, and the texture was very good. No, it doesn’t taste exactly like a wheat-flour pancake but I didn’t mind. Salt content was perfect, and the option of adding sugar to the batter isn’t necessary; instead, pour some quality maple syrup on top and enjoy. Pedon’s got a winner: they’re in the same league as Pamela’s pancake mix which is the gluten-free gold standard in our household.

    After offering a taste to my family, I polished off the entire batch. Win.

    –Mark Feghali (MFF)

    Disclaimer:  I know something to this effect is stated in our “About” section, but (as sometimes happens), we received freebies.  That said,  our words are our own.

    [ad]

    Permalink Filed under: Ingredients, Recipes Tags: , , 2 Comments
  • 11Aug

    New Years Swordfish Recipe

    Kelsey Bowden of Pros In The City shared this recipe from last year’s New Years Eve Gala. 

    -JAY

    —————————-

    Last year, we served an exotic grilled swordfish at our New Year’s Gala VIP dinner in DC, and I was able to convince the catering company  we use to reveal their secrets. I was given an exclusive “lesson” on how they prepare what they call their Broadbill with Chipotle Cilantro Butter (broadbill is another name for swordfish).

    I was surprised to learn that there are only seven simple ingredients in the New Years Eve in DC recipe:

    2 pounds of Swordfish cut into four 8 oz. steaks,

    8 ounces of butter,

    2 tablespoons of cleaned Chipotle peppers,

    2 tablespoons of fresh Cilantro (chopped),

    2 lemons,

    2 tablespoons of extra virgin olive oil,

    2 tablespoons of freshly ground coarse sea salt.

    The majority of the hands-on time in this recipe is actually spent preparing the ingredients. First, each of the steaks were rubbed with about ½ tablespoon of sea salt on one side then covered with plastic wrap and set aside. Swordfish is relatively tough, so the salt acts as a tenderizer. The chef told me that this was done to all of the steaks served on new years eve the morning of the event in order to be able to cook everything in time once the event actually started, but it doesn’t matter if you don’t let them sit that long.

    Meanwhile, while the fish was tenderizing, we pureed the chipotle peppers and whipped the butter in separate food processors. Next, we blended both ingredients and the fresh cilantro (the pulse setting worked really well for this). We then placed the mixture onto parchment paper, rolled in into a 1-inch cylinder, and put it into the refrigerator to harden. This step was performed the night before serving the dish.

    Of course, most foods are best when served right off the flame, so the steaks were cooked the night of the event. While we were waiting for the broiler to reach temperature (500 is ideal for cooking swordfish), we coated the steaks with olive oil and squeezed fresh lemon juice onto them. They broiled for about 5 minutes per side; a good way to tell when to flip them is when the first side starts to caramelize. Once they are done, they will have some spring too the touch, but not be too firm. We used a thermometer to be sure that they were cooked. An internal temperature of 155 makes them safe to eat. Be careful not to overcook them as it is very easy to do so.

    Each steak was served with several quarter inch slices of the butter and served them with steamed wild rice with fresh dill, asparagus, and carrots, just like at last year’s Gala. I must say, this is one dish I would not mind having several times a year.

    [ad]

    Permalink Filed under: Recipes Tags: , , No Comments
  • 16Jul

    Tandoori Eggplant: Redux!

    Eggplants, by jayluker

    Eggplants, by Flickr user jayluker

    A few years ago I developed (OK, maybe that’s a stretch: I made up) my Tandoori eggplant bites as an easy go-to party dish. Unable to either leave well enough alone or to keep doing things in an easy way, recently I decided to update the dish. By which I mean: “I didn’t have the right ingredients handy and was too lazy to go to the store, but at least planned long enough in advance to make something complicated.”

    This time around, I used small regular purple eggplants (sliced into rounds and purged*), for starters, and I marinated and grilled them instead of a rub and roast.

    For the marinade, I used:

    • 12 tsp tandoori spice
    • 2 tsp Vegeta
    • 2 tbs olive oil
    • 1 tbs lemon juice
    • 1 tsp red wine vinegar
    • 2 tsp mirin

    I marinated the sliced eggplant about 6 hours, and then grilled. They turned out to be really tasty, and people at the party ate them up. In fact, I even used mine, with some hot sauce on top, as a last-minute veggie burger, which worked very well, and might be another variation to try (on purpose)!

    *Funny story: when I had sliced all my eggplants, I realized that I was out of table salt, so I purged them with sea salt I ground into powder with my coffee grinder and used a colander as a sieve. This, it turns out, is a thing that can be done. I don’t recommend it.

    – MAW

    Permalink Filed under: Ingredients, Recipes Tags: , , , No Comments
  • 09Jul

    Nobody’s Foule But My Own

    Spring and early summer bring many delights, but one of my absolute favorites is fava beans. The other week at the farmers market, I came upon a gorgeous basket of the bright, fuzzy-looking pods, and I knew my mission: foule*. Needless to say, I didn’t want to wait all night for it to simmer, and in honor of the warm sunny day, I wanted a cooler, brighter dish. And that’s what I did!

    From Flickr User luvjnx

    Fava Beans, by luvjnx

    (For anyone who’s never used fresh fava beans before, let me warn you: they are a pain to prepare: not only must you remove them from the pods, but inside they have a waxy shell that, while not inedible, is not delicious. So, first things first.

    Remove your beans from their pods, and place them in a pot of cold water. Bring to a soft boil for about four minutes, then drain and shock them in a bowl of ice water. When they are cool, slit each waxy shell with your paring knife, and squeeze the bean out. Easy, but you’re going to want lots of the beans, so it takes a while.)

    So, back to my own special foule. I used:

    – About 2 pints favas in the pod (yielding about 4 cups shelled beans)
    – 3 garlic scrapes, chopped
    – 1/2 medium red onion
    – 5 tablespoons olive oil
    – 1/2 cup lemon juice
    – 1 teaspoon ground cumin
    – 2 teaspoons paprika
    – 1 tablespoon coriander seed, fresh ground
    – 1 tsp ground sumac berries

    I caramelized the onion and half of the chopped scrapes, and put all the other spices (except the sumac), oil, and lemon juice into a pot (a wok might work better, I think), adding my beans. I brought that to a boil, and then reduced the heat to low for about 8 minutes. I used a very little salt and pepper to season, and poured it into a bowl.

    I tossed in the sumac, and topped it with caramelized onion.

    I then devoured it on a fresh baguette.

    All told, there is so little traditional about this foule that it’s probably not a foule at all…but it’s mine, I think it’s really delicious, and I’m going to make it again soon.

    * Yeah, I know Wikipedia spells it with no ‘e’ – I like the e. Deal.

    -MAW

    [ad]

    Permalink Filed under: Ingredients, Recipes No Comments
  • 24Jun

    Add Coriander to These 5 Dishes

    Coriander "seeds." Image courtesy of Wikipedia.

    I was formally introduced to coriander for the first time through Rachael Ray’s “30 Minute Meals” episode covering a version of chicken tagine.  I had never heard of a tagine, or coriander (although I was familiar with the same plant’s leaves, cilantro)… but it was Rachael Ray.  I went out and promptly bought some of the spice, pre-ground.  On opening the jar, my nose proclaimed the sweet, lemony scent a winner.  I started putting the powder on a wide variety of foods, some good ideas, most not so much.  Sprinkling ground coriander over sushi, for example, remains one of my more spectacular failures.  However, oatmeal, vanilla ice cream, and couscous ended up delicious.  Baked goods of all kinds also benefit from coriander: apple pie, blueberry muffins, sugar cookies, and zucchini bread, just to name a few.

    To save you the trouble of experimenting, try adding coriander to these dishes the next time you make them:

    1.  Your Favorite Stir-Fry with Garlic & Ginger — about 2 teaspoons should do the trick.  Toss it in right before the dish is finished; the garlic highlights the coriander particularly well.  Personally, I like shrimp stir-fry the best, but tofu works just as well.

    2.  Quick Yogurt Sauce with Honey & Lime — use a tablespoon for every 2 cups of yogurt.  Throw in a couple dashes of lime juice and mix with honey to taste.  The sauce tastes great spooned over berries, or stir some into a handful of your favorite granola for fast snack.

    3.  Turkey Burgers — trust me!  Try adding 1 ½ teaspoons of coriander, some freshly chopped parsley, and cracked black pepper to your ground turkey.  The burgers gain a bright, summery taste that will please the taste buds of the young and old alike.

    4.  Risotto — use a teaspoon of the spice, and stir it in with about 5 minutes of cooking time left.  I’ve found that a few stalks of sautéed asparagus, chopped and served over the risotto, make a tasty presentation for someone worth impressing.

    Before I give my final tip, allow me to share a story.  In one of my more brilliant moments, I obtained some coriander seeds and ground them myself.  Unfortunately, I didn’t consider how peppercorn-like they would be in dishes.  What I mean, is that the little chunks of seeds retained their texture in most of the recipes I made.  I discovered that by braising the cracked seeds, I got much more favorable results.  I experimented and came up with a variation on my mom’s Dried Apricot Chicken.

    5.  Dried Apricot Chicken — I find that using fresh apricots yields mushy and unattractive results.  The quartered dried apricots keep their shape and color through the cooking process and just look prettier on the plate.  As an added bonus, the dried apricots have far less sugar than a regular jar of preserves.  Try this recipe and amaze your friends:

    • 1 ½ – 2 pounds of Chicken, cubed
    • ½ tsp salt
    • ½ cup diced Onion
    • 2 tsp minced Garlic
    • ½ cup diced Red Bell Pepper
    • 1 ½ cups Chicken Broth
    • 1 cup chopped Dried Apricots
    • ¼ tsp ground Ginger
    • 2 tsp Spicy Mustard
    • 2 tsp cracked Coriander seeds
    • Salt & Pepper to taste

    In a large skillet over medium-high heat, arrange the chicken cubes in a single layer and sprinkle with salt.  Drizzle with olive oil and cook the chicken until well done.  Remove from pan, and add the onion, garlic and bell pepper.  Cook over medium heat until the garlic starts to turn golden.  Return the chicken to the pan, along with the chicken broth and remaining ingredients.  Bring the dish to a boil over high heat while stirring, and then reduce heat to low.  Simmer for 10-15 minutes, or until the dried apricots begin to plump.  Add salt and pepper to taste, serve over couscous or brown rice.

    -Guest Writer Tiffany Kajer Wright (TKW)

    Permalink Filed under: Ingredients, Recipes Tags: , No Comments
  • 09May

    Miso-Marinated Eggs

    I love spring. Not just for the whole not-so-damned-cold-anymore part, but also due to the abundance of egg-themed holidays, and renewed acceptability of outdoor brunches. A while ago now (I’m a bad Fuddite), I was watching some cooking competition show (Iron Chef maybe, or Top Chef Somethingorother?), and one of the contestants made a miso soup with poached egg. That sounded really good to me, but I could not go and copy so obviously! So I thought about the brunch I was hosting a few days later, and considered what I could make in advance, so as to for once not need to panic that morning about it. As I pondered, the idea of marinated or pickled eggs came to mind, as did an old episode of Top Chef (I’m sure this time) where someone made miso-maple bacon. Somehow this all coalesced in my warped brain, and I came up with this delicious and simple (if time-consuming) delight.

    What I did:

    Boil a dozen eggs, starting in cold salted water with a splash of white vinegar, for however long it takes at your altitude to be hard boiled but still creamy in the yolks (I do about 9 minutes). Stop them by running under cold water. While the eggs cool completely, take out a mixing bowl and add:

    – 16 tbs (around 13oz) white miso
    – About 6 tbs red miso
    – 11 tsp maple syrup (the actually-from-trees kind, not Aunt Jemima’s corn syrup sauce)

    Blend all that together until it’s as smooth as you can get it. Cut and lay out strips of plastic wrap about 4″ deep. Peel the eggs – carefully – you want them whole and intact.

    Now’s when the magic happens. Spoon about a tablespoon of the marinade onto the center of each plastic strip. Pick up an egg, and use it to spread the marinade around on the plastic, and then place the egg in the center, and wrap it up, making sure it’s as well covered with marinade as you can manage. Put them all in a bowl, and store in the fridge overnight…the longer you marinate, the stronger the flavor will be. I left mine for about 16 hours. When you think they’re done, unwrap your eggs and slice them in half. I topped each of mine with a dab of leftover marinade, mostly because it was pretty, but also to kick up the strength of flavor, since they’d only been in 16 hours.

    The results were fabulous – these eggs were delicious, pretty, and my guests were under the definite impression I’d done something difficult and complicated. The next time I make these, I will probably add a couple tablespoons of rice vinegar or Shao Xing, to actually pickle the eggs a little bit and add some bit. But that’s just bonus – these were damn good as they were!

    – MAW

    Permalink Filed under: Ingredients, Recipes Tags: , , , No Comments
  • 10Apr

    Indique and Indique Heights (1000th DCFüd Article)

    Crab Papad Roll

    This is DCFüd’s 1000th article ; the site was launched in 2004.  Congratulations to us, and you, the reader!

    I’ve been to Indique Heights twice and Indique once.  Two of those dinners were with “S.”

    The restaurants have good decor and service and are located near red line metro stops. Chef/Owner Vinod is originally from Kerala and his restaurants have some dishes from that region.

    Some of our favorite dishes at Indique/Indique Heights  include:

    The Crab Papad Roll, which is Maryland crab with shallots, green chilies and Coconut in a roasted papadum cone (think ice cream cone).  Indique Only.  Indique Heights instead has a crab cake version (crab tikki) which I haven’t tried.

    The curries–we’ve had Chicken Tikka Makhani, Tamilnad Fish Curry, and Malabar Shrimp Curry.  I enjoyed the tamarind in the fish (tilapia) curry, and the ginger, cumin and coconut milk in the shrimp curry, but my favorite was the (tomato-based) chicken curry.  I loved the sauce on the chicken curry and ordered nan just to sop it up.  These curries are available at both restaurants.

    Chicken Biryani

    The Syrian lamb fry is wonderfully flavored with cardamom, cloves, cinnamon, fennel, ginger, and coconut. Truly a standout appetizer. Only available at Indique Heights.

    The chicken biryani was an entree that S really enjoyed.

    Both restaurants have the tamarind margarita, and we enjoyed it, but (only) Indique Heights has the (wonderful) jaggery martini, which has coconut milk and cardamom.  Below is the jaggery martini recipe.

    -JAY

    Jaggary Martini. Pic By Indique Heights.

    Jaggery Martini

    • 2 ounces Malibu Coconut Rum
    • 2 ounces Coconut Milk or Half and half *
    • 1/4 ounce jaggery syrup*
    • Pinch of ground cardamom
    • Small piece of jaggery and/or fresh coconut curl ( for garnish- optional)

    1. Fill a cocktail shaker about halfway with ice. Add the rum, coconut milk or half-and-half, jaggery syrup and cardamom.
    2. Shake well. Strain into a chilled martini glass.
    3. Garnish with jaggery on a skewer, a piece of coconut or both and serve.

    *To make jaggery syrup, combine 5 or 6 cubes of jaggery ( about 1/4 pound) with 1 cup water in a small saucepan and bring to a boil. Simmer, stirring occasionally, until the jaggery has melted. Continue to simmer until reduced to about 3/4 cup and is syrupy. Remove from the heat and let cool, then store in a closed jar.

    *If you know how to grate a fresh coconut and then extract milk from it, that is the best.  If not, just stick to half and half.  Canned coconut juice is not a good idea.

    [ad]

    Permalink Filed under: Recipes, Restaurants Tags: , No Comments
  • 06Apr

    Ridgewells’ New Chef: Robert Gadsby

    Wagyu Sirloin Of Beef

    I attended a dinner last night showcasing Ridgewells‘ new Corporate Chef, Robert Gadsby.  Ridegwells is an amazing catering company, but I was still impressed by how visually spectacular the food was.

    Now I’ve had another chardonnay that I didn’t hate: Cakebread Cellars, 2009. I don’t generally enjoy “oaked” chardonnay. They also served J Vineyards Pinot Noir, 2007.

    Some of the standout dishes:

    A Study of Hudson Valey Foie Gras. Ok, I’m not a foie gras fan, and this was three preparations on the plate, BUT I tried them all, and actually enjoyed one enough to finish it (which is a big deal for me). The one I preferred had a quail egg and ham.

    Gadsby’s Potato Honey Mustard Dressing. This was on a couple of dishes, and we were each given a bottle to take home. Tonight, I made a salad with spinach leaves, tomato, avocado, and hard boiled egg, and it was delicious with the Potato Honey Mustard Dressing.

    A Night At The Movies. Click to see the whole pic.

    Wagyu Sirloin of Beef. Stilton butter, petit carrots, shallot confit with dried onion.  A little rare for my taste but still very good.

    A Night At The Movies. 3 desserts: Chocolate Pudding Cake, Popcorn Ice Cream, and Roasted Peanut Caramel (with Root Beer Gelee). I enjoyed all three, but the Chocolate Pudding Cake was by far my favorite. The Chocolate Pudding Cake was so much better than any molten chocolate cake I’ve had.  Some of the diners were crazy about the popcorn ice cream.

    Pencil Asparagus (Goat Cheese Fondue with Beet Raita). Tasty and very pretty.  I am a fan of each of the ingredients.

    Beijing Peach (Cocktail). White peach puree, vodka, amaretto, and jasmine pearls. I don’t think mine actually had jasmine pearls, but the drink was light, sweet, and flavorful. See the recipe below:

    Corporate Chef Robert Gadsby

     

    Beijing Peach

    • 1oz     2 parts white peach puree
    • 2 oz    4 parts Vodka (Grey Goose)
    • 1 oz    2 parts Peachtree Schnapps
    • .5 oz   1 part amaretto
    • splash of water, ice
    • garnish: Jasmine tea tapioca pearls macerated in peach schnapps

      A Study In Foie Gras. Click for larger pic.

    Pour ingredients into iced cocktail shaker.

    Be sure to shake very well ( to “bruise” the fruit and bring out the natural flavor).

    Serve in a martini glass, garnish 3 or 5 jasmine pearls.

    -JAY

    [ad]

    Permalink Filed under: Events, Recipes Tags: , 2 Comments
  • 03Apr

    Seasons 52 to Open in North Bethesda April 11

    Main Dining Room. Pic by Seasons 52.

    Twenty or so writers were present at the media preview of Seasons 52. It was nice seeing familiar faces including Anita of Greg’s List, Lauren DeSantis of Capital Cooking, and Johnna of Johnna Knows Good Food.

    From Season 52’s Website:  “We use natural cooking techniques such as wood-fire grilling, brick-oven cooking and caramelizing vegetables to let the natural flavors shine through. And we execute precision with seasoning, and oil with control and care to ensure just the right amount is used to bring out the great flavor profiles. An added benefit to this style is that our menu items are naturally lower in calories. In fact, we make a promise that nothing on our menu is over 475 calories.”

    Seasons 52 had their Master Sommelier (and Director of Beverage & Hospitality) George Miliotes available to answer questions.  George is gracious and very knowledgeable. The questions tended to be along the lines of:

    “What is a Master Sommelier?
    “Can organic wine grapes be planted next to non-organic grapes and still be organic?
    “Which vineyards must I see on my trip to Sonoma County?”

    According to The Court of Master Sommeliers, there are only 180 Master Sommeliers in the world; George is number 152.  That number (180) is as of right now, so it may change if you check the link in the future.

    The restaurant opens on April 11 across the street from the White Flint Mall (which means it is metro accessible). It is a large and gorgeously decorated space.

    Pic by Seasons 52.

    Season’s 52 has graciously provided pictures of the restaurant and a selection of their recipes, so I’ll include a couple of their pictures and a recipe for one of the dishes we tried at the preview.  I might share another recipe or two of theirs in the near future.

    The artichoke, goat cheese, spinach, balsamic onion and roasted pepper flatbread was very good.  It was the first thing I tried (other than some champagne) and I was surprised at how good it was.  It was a wonderful combination of flavors on a well-made crispy flatbread.

    We also tried Chipotle shrimp with roasted poblanos, grilled pineapple, and feta cheese.  I know I enjoyed it, but I don’t remember it as well as the other courses.  This was served with Gimonet Cuvee Gastronome champagne.

    Pic by me. Cedar plank roasted salmon and scallop.

    I remember the Chesapeake blue crab and hass avocado very well!  It was good quality crab, flavorful, and served with pico de gallo.  It was served with Aveledo Vinho Verde (Portugal, 2009), which I enjoyed.  We were told that when Seasons 52 came to this area, they were told they have to feature blue crab.  Crab cakes don’t fit into their menu concept (as far as calories), so they came up with the crab and avocado dish (and a crab flatbread).

    The cedar plank roasted organic salmon and lemongrass sea scallop (with asparagus, carrot, and golden beet) was one of my favorite dishes.  The scallop was good but I adored the salmon, so am including the restaurant’s cedar plank roasted salmon recipe below.  I liked the golden beet (and the asparagus was fine) but the carrot (flavor and texture) didn’t do anything for me.  The dish was served with Mer Soleil Chardonnay (Central Coast 2008). While I do not enjoy “oaked” chardonnay, I disliked this one less than others I have tried, since I could taste a strong caramel note. We were given a tip for plank grilling: soak and oil the plank so that the plank doesn’t burn or leach the moisture from the fish.

    Flatbread. Pic by me.

    I’m going to pass on describing the salad course, since I was served an altered version due to a mushroom allergy.  The Sinskey Pinot Noir (Carneros 2007) was good though.

    The Sonoma goat cheese ravioli with roasted garlic, basil and light tomato broth was a good dish.  The ravioli had a very thin dough and the filling was rich and flavorful.  It was served with tiny pear-shaped orange and red tomatoes for a very fresh feel, and paired with Retromarcia Chianti Classico 2008.

    The mesquite-grilled lamb t-bone chop and Manchester Farms quail breast with mashed sweet potatoes and bourbon-chili glaze was really a combination of two entrees served as one large appetizer.  It was paired with the Markham Petite Sirah (Napa 2004) and De Toren Fusion V (Stellenbosch 2007); we were told to see which of the wines we liked better with the two proteins.  I liked both wines with the lamb but preferred the full-bodied fruity flavor of the Markham (while Anita preferred the Fusion V).  I am not a wine specialist but I felt that both wines competed too heavily with the flavor of the quail; it probably isn’t easy to pair two red wines with two very different proteins.  The mashed sweet potatoes were very good and went well with both proteins.

    We were also allowed to sample as many of the 9 dessert shots as we wanted.  My table neighbor (Anita) and I shared in order to try more of them, and the ones we tried included the key lime pie, carrot cake, Meyer lemon pound cake, chocolate peanut butter mousse, and pecan pie with vanilla mousse.  Good stuff, with my favorites being the key lime pie and chocolate peanut butter mousse.

    The restaurant has been nice enough to share this recipe with us:

    Cedar Plank Roasted Salmon

    Notes:

    • Select premium salmon filets—preferably wild or organic
    • Cedar planks – available at gourmet grocery stores
    • Soak cedar planks overnight in water.

    Ingredients for Marinade:

    4 each fresh salmon filets (6-8 oz. each, boneless, skinless)

    2 tablespoons Dijon mustard

    1 teaspoon malt vinegar

    1 teaspoon soy sauce

    1 lemon, zest and juice

    1 tablespoon extra virgin olive oil (plus some for planks)

    Combine ingredients above and lemon zest in a small glass dish.  Coat salmon filets with marinade and allow to marinate for one hour.  Add sea salt and fresh ground black pepper to taste.

    Procedure:

    • Pre-heat oven to 475°.
    • Remove cedar planks from soaking water.
    • Rub cedar planks with extra virgin olive oil.
    • Place salmon filets on cedar planks and season with sea salt and fresh ground pepper.
    • Roast salmon 8-10 minutes (depending on size of filets).
    • Serve with lemon and your favorite side dishes.

    -JAY

    Permalink Filed under: Recipes, Restaurants Tags: , Comments Off on Seasons 52 to Open in North Bethesda April 11
« Previous Page Next Page »

Categories

Archives

Pages

Blogroll