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Archive for July 9, 2014

TIP OF THE DAY: Wood-Planked Seafood

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How delicious: oysters lightly cooked on a
cedar plank. Photo courtesy Bleu Northeast
Seafood | Burlington.

 

Simple yet sophisticated, cedar planking is an easy grilling technique. The wood plank adds a smoky and woodsy flavor to meats, vegetables and especially seafood.

Executive Chef Doug Paine of Bleu Northeast Seafood in Burlington, Vermont is currently cooking Cedar Plank Roasted Whole Trout with Malt Vinegar, Rhubarb and Dandelion Cole Slaw. A delicious recipe that uses everyday ingredients, Cedar Plank Trout pairs exceptionally well with a farmhouse style saison beer.

But you can start small. How about grilling oysters?

RECIPE: WOOD GRILLED OYSTERS

Ingredients

  • 2 dozen well washed oysters (any variety will work; Chef Paine recipe used Pemaquids)
  • 1 tablespoon fresh grated horseradish (you can substitute prepared horseradish)
  • 1/4 cup raw apple cider vinegar
  • Cedar grilling plank (available everywhere barbecue supplies are sold, or online)
  •  

    Preparation

    1. PREPARE the grill with hard wood. Apple, oak or maple is recommended for flavor. Charcoal or gas will also work, but it won’t have the same smoky aroma.

    2. PLACE the oysters on the grill with the cup side down. Grill them for about 5 minutes or until they open.

    3. USE tongs to remove oysters from the grill and place them on a towel carefully, so as to not spill the juice inside.

    4. ALLOW oysters to cool for a few minutes, then remove the top shell. A paring knife may be needed to cut the oyster from the shell.

    5. SPRINKLE with the grated horseradish and spoon a few drops of vinegar on top. Enjoy with a beer. The two dozen oysters will disappear quickly.

     

    cedar-planks-elizabethkarmelAMZ-230

    Cedar planks add woodsy aroma and flavor to grilled foods. Photo courtesy Elizabeth Karmel | Amazon.

     

      

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    RECIPE: Asian Cobb Salad

    asian-cobb-east&westYotelNYC-230-1

    This delicious salad is dramatically plated on
    an oval platter, but we had to cut the photo
    in half. Photo courtesy Yotel New York.

     

    We love East-West fusion food, and there’s no better source for it than East & West at Club Lounge in the Yotel New York.

    RECIPE: ASIAN COBB SALAD

    Ingredients For 4 Servings

    For The Salad

  • 1 bag Asian blend mixed greens bags
  • 4 large spicy grilled chicken breasts (marinade recipe below), diced
  • 1 package firm tofu, diced
  • 2 large avocados, diced
  • 2 large red bell peppers, diced
  • 1 cup bean sprouts
  • 2 hard boiled eggs, quartered
  • 1 small golden pineapple, diced large
  • 1 cup sliced toasted almonds
  • Soy Ginger Dressing, recipe below
  •  
    For The Soy Ginger Vinaigrette Dressing

  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 shallot, diced
  • 1 tablespoon fresh ginger, diced
  • 2 teaspoons sesame seed, toasted
  • 3 tablespoons soy sauce
  • 3/4 cup rice vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup cup mirin
  • 1 cup salad oil (we blended 3/4 cup olive oil with 1/4 cup sesame oil)
  •  
    For The Chicken Marinade

  • 1 cups soy sauce
  • 1 cup olive oil
  • 1 tablespoon peeled ginger, roughly chopped
  • 1/2 cup chili paste (sambal oelek)
  • 1 teaspoon chili flakes
  •  

    Ingredients For The Candied Nuts

  • 1 cup sliced almonds
  • 1/4 cup honey
  • 1 tablespoon Japanese tograshi pepper
  •  
    †The main ingredient in togarashi red pepper seasoning is red pepper flakes. If you want to create a substitute, use cayenne pepper or dried, crushed chiles; sesame seeds; dried, crushed seaweed and dried citrus peel.
     
    Preparation

    1. MARINATE the chicken for 2 hours. In a sauté pan or grill, cook the chicken on a medium heat until the skin gets crispy on one side; flip it and cook the rest of the way (this should take about 10 minutes). Cool and then dice for the salad.

    2. MAKE the candied nuts. Preheat a convection oven to 300°F. While the oven is heating, combine all ingredients in a medium size mixing bowl. Mix thoroughly until the honey coats all of the almonds. Spread them evenly on a large baking sheet (ideally on a silpat) and bake for 10 minutes or until golden brown. Remove from the oven and cool before chopping for the salad.

     

    asian-cobb-east&westYotelNYC-230-2

    The other half of the salad. Photo courtesy Yotel | NYC.

     

    3. MAKE the vinaigrette: Place all ingredients in a blender and process. Strain and reserve for salad.

    4. PLACE mesclun mix in a large salad bowl. Arrange the topping in rows across the salad, keeping like colors separated. This is the most dramatic way of presenting a Cobb Salad. If you prefer, you can pre-toss the salad instead.

    5. SERVE with the vinaigrette on the side.

     
    THE HISTORY OF THE COBB SALAD

    Here’s how the Cobb Salad came to be, plus a recipe for a Cobb Salad Sandwich.

      

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