25 Essentials: Techniques for Planking by Karen Adler PDF

By Karen Adler

ISBN-10: 1558326685

ISBN-13: 9781558326682

Got wooden? you have to. Cooking on a plank is the easiest option to infuse your nutrition with the delicate style and aroma of smoke.


Best half is, you don’t want a fancy rig, distinct apparatus, or complex instructions to begin planking. All you really want is a board and this booklet. With the 25 crucial innovations you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This ebook good points tempting fare comparable to Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry preserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked beef Chops. Armed with this concise and convenient primer, somebody can develop into a planking and grilling professional in no time!

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These wrapped scallops look like little presents, and they are bursting with flavor and dolloped with fragrant herb aioli. Serve with grilled asparagus topped with some of the sauce. SUGGESTED PLANK: 1 oak, maple, or cedar baking or grilling plank, soaked in water for at least 1 hour INGREDIENTS 6 thin slices prosciutto 12 large sea scallops Olive oil for brushing 1 loaf crusty bread wrapped in foil FRESH HERB AIOLI 1 cup mayonnaise � cup chopped fresh basil 2 tablespoons chopped fresh spearmint 1 tablespoon cracked black peppercorns Zest and juice of 1 lemon 1 clove garlic, minced Hot sauce to taste 4 sprigs fresh basil or mint, for garnish METHOD Prepare a dual-heat fire in your grill, with a hot fire on one side and a low fire on the other if you're using foil, or a hot fire on one side and a medium-low fire on the other if you're using a griddle.

If you plan to use the planks in your oven, they can be a little longer, usually about 16 inches. So measure the length of your grill racks or oven racks to know what size plank will work for you. Plank thickness can vary as well; the thicker your plank, the longer it will last. We also use 1½- to 2-inch-thick steel rod–reinforced baking planks (made for oven use, but also great on the grill), available at kitchen or barbecue and grill shops. The steel rod can be tightened to hold the wood together if it begins to split.

Prick the potato, sweet potato, and parsnip pieces all over with a paring knife and place them in a bowl. Microwave them on high power for 4 minutes. Add the onion and garlic, drizzle with the olive oil, and toss to blend. Stir in the rosemary and toss again. Season with salt and pepper and toss one more time. Spread the vegetables on the planks. Place the planks on the indirect side of the grill and close the lid. Plank for 20 to 30 minutes, or until the parsnips have a burnished appearance and are tender when pierced with a fork.

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25 Essentials: Techniques for Planking by Karen Adler

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