FAVORITE RECIPES: CEDAR PLANKED SALMON

Grilling on cedar or other wood adds a lot of flavor to your fish and makes for a great presentation also. I first had this preparation when I lived in Seattle and couldn’t wait to introduce it to friends back home. I'd kinda forgotten about it until my recent trip to Alaska where I had planked salmon almost everyday... it is so good and very simple to make. Your guests will rave; serve it directly on the plank but put down some brown paper or a drop cloth to protect your table.

As you can see, I did not soak my planks long enough or I had the heat too high when I cooked these. This was my first try. Since then, I've learned to keep the heat regulated so I don't burn up the planks and I can reuse them over and over!

Prep Time: 2 hours

Cook Time: 15 minutes

Special equipment: Cedar Planks for grilling- one for each piece of fish

4 Salmon fillets (make sure any bones are removed)

1/2 cup olive oil plus 1 tablespoon for the planks

1/2 teaspoon kosher salt

¼ teaspoon ground black pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon dry mustard

1 tablespoon butter, room temp

Directions:

Get the cedar planks from your favorite culinary, grocery or hardware store. Soak the planks in water for at least two hours before grilling. I've added a little bourbon to the soak but it didn't seem to do much to the flavor.

Next, while your planks are soaking, add all ingredients except the salmon to a zip top bag. Add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 12-15 minutes-this will depend on the size and thickness of your fish. If you have a large piece of fish, you may have to cook it longer. Grill until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

Click to read all about my adventures in Juneau, Alaska...  You'll want to put this trip at the very top of your bucket list.

RECIPE: MARTIE'S FIRE ROASTED CHIPOTLE CHILI

This deliciously smoky chili is simple to make for a huge crowd and your slow cooker does all of the work for you. Make this for your first tailgate party and your friends will want you to make it every game day!

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MARTIE'S FIRE ROASTED CHIPOTLE CHILI

Difficulty: Easy

Prep Time: 15 minutes   Cook Time: 4 up to 8 hours

INGREDIENTS

 2 pounds ground beef

1 large yellow onion, chopped

1 bottle of your favorite beer

2-28 ounce cans fire-roasted tomatoes, crushed (or whir canned whole tomatoes in the food processor for a few seconds)

2-15 ounce cans black beans, drained and rinsed

1 small can sliced Jalapeno peppers, drained and diced very fine (be careful to wash your hands!)

2 cups fresh tomato salsa (find it at most stores or make your own recipe)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon chipotle powder (find it in the spice aisle; add a bit more if you like that smoky heat)

1 teaspoon black pepper

1 tablespoon kosher salt 

DIRECTIONS:

Brown the ground beef and onion in a skillet (or use your slow cooker if you have one that browns) until the beef is quite brown and the onions are softened. Drain off the liquid. Return to the heat and pour the beer over the mixture to deglaze the pan. Pour that mixture into your crock-pot. Add the remaining ingredients. Cover and cook on your lowest setting for 4 hours for the flavors to develop. Check the salt and seasonings before serving.

Serve with condiments: Sour cream, grated cheese, sliced jalapenos, green onion, hot sauce, or any of your favorite chili toppings.

Yield: 18-(6 ounce) servings or almost 1 gallon of chili

RECIPE: ONE POT SEAFOOD BOIL

No weekend plan? A seafood boil is a party in a pot! And it is the absolute easiest way to serve a big crowd. You can even dump the boil onto a table lined with brown paper and let everyone simply dig in.

A good boil starts with the freshest seafood. I think you can put just about any kind of shellfish in your pot---- so go to the market and get what is the freshest but in the Lowcountry of South Carolina, a boil is traditionally made with shrimp and clams. Or crab. And here in that part of the South- Old Bay Seasoning is a must. You can usually find it at the grocery or ask the guy at the fish counter. You can cook your boil on the stove, on the grill or over a fire.

ONE POT LOWCOUNTRY SEAFOOD BOIL

INGREDIENTS

5 pounds whole fresh shrimp (in the shell)

3 dozen small clams in shell-optional (make sure the shells are closed when you purchase!)

3 pounds smoked sausage

3 pounds small red potatoes, skin on-- cut them in half if they are large

3 large white onions, cut in quarters

5 pounds of fresh corn-on-the-cob cut into 4 inch pieces

1/2 stick butter

2 lemons, sliced

6 cloves garlic, finely minced

Old Bay seasoning to taste (add a little at a time)

1 bottle of your favorite beer (optional)

Salt & Pepper to taste

DIRECTIONS:

Put the potatoes and onion along with all of the seasonings (garlic, butter, lemon, too)  in a huge stockpot with enough water to cover and add  the beer. Put the lid on and simmer until almost done. Add corn and sausage and simmer until the corn is almost done. Add the shrimp and clams. Cook until the clams just open and  the shrimp turns pink. Don't keep cooking once your seafood is done--- it will get tough. I will often drain and transfer the boil to a large cooler to keep it hot for serving if I have a huge crowd.