Grilled Cedar plank salmon

This recipe is a great recipe when you're in a pinch. It's simple, easy, and delicious. I made it for an impromptu visit from the in laws. Luckily I just finished shopping and a had a number of items on hand one of which was a large full fillet of Salmon. This recipe definitely impressed.

Software:
4 Large Salmon Fillets
4 Table Spoons of Dijon Mustard
2 Table Spoons of Brown Sugar
SnP
1 Table Spoon Olive Oil
1 Table Spoon of Lemon Juice

Hardware:
Cedar planked soaked for at least 30 minutes in clean water
BBQ Grill or oven

Start by getting your Cedar plank well soaked so it doesn't burn on the grill or in the oven. Next get your grill or oven going. Either way get the oven or grill temperature to about 350.

Next rinse your salmon in cold water and pat dry with paper towels. Apply the SnP and Dijon mustard to both sides.

Once your oven or grill is ready towel try your ceder plank and apply a light coat of oil directly onto the wood to prevent the fish from sticking. Place the salmon on the Cedar skin down if you choose to leave the skin on. Now crumble the brown sugar on top on each salmon this will help it caramelize when cooking.

In about 30 minutes you should have a nice flaky crusty yummy salmon to serve to guests just sprinkle with a bit of fresh lemon juice. If you can wait about 5 -10 minutes post grilling to let the juices settle before cutting up.

I served it with some brown rice and roasted rosemary potatoes.

Grilled Flank Steak

Grilled Flank Steak -

Our record temperatures here in NJ are still continuing.  At work, a memo went around giving suggestions of things to save electricty and keep cool.  One of them was to avoid using the oven or stove and to grill outdoors.

I have a Weber  grill, but one thing the guy at the shop told me was that in order to have a 'true' barbeque experience using a gas grill, i should be using briquettes.  This way you don't get the flame on your food, but the radiant heat. 

And of course, he sold  Ceramic Briquettes  which are inserted right above the gas jets.  That being done, onto the meal.

The one thing about flank steak or tenderloins, is you can get a really tasty cut of meat.  There just is more planning and time involved.  Buying a filet mignon, you can just season with salt and pepper and grill it straight away.....of course, you're not paying $15.99/pound for flank steak.

Software:

• 3 lb flank steak
• 3 tbs chopped rosemary
• 8 gloves garlic
• 1/4 cup lemon juice
• 1/4 soy sauce
• 1/2 olive oil
• 1 1/2 cups chopped parlsey
• 1/3 cup chopped mint
• salt and pepper

Chop the garlic and mix with the herbs, then add the rest of the ingredients.    The wonderful mini chopper is perfect for this. 

Pour the oil in with the herbs and mix together well. 

In a dish large enough to hold the steak, pour the mixture over and refridgerate for at least 4 hours (overnight is even better), making sure that the meat is well coated.  Poking it a lot with a fork helps also soak in the mixture.

Heat the grill up and then place the meat on the grate.  Let it sit for 5 or 6 minutes to get the sear marks then flip the steak for another 5 to 6 minutes. 

Slice up then serve!

A Puree a day keeps the doctors away

I guess I'm finally at the next chapter of my life. Parenthood. The majority of the cooking I do these days are largely purees for Chelsea. Below I'll illustrate some of my more recent concoctions. The hardware is pretty standard and the software is of your choosing. For inspiration on what is age appropriate I cheated. Instead of spending time researching on the Internet I simply went to a grocery store to understand what baby food company are making for early eaters. You'll find that they largely consist of Apples, Carrots, sweet potatoes, peas, Rice, Oatmeal, Pears, and bananas. Well that's a fine start.

Hardware:
Steamer basket (for steaming veggies, fruits wont need it)
Immersion Blender (great for making cereal even mushier)
Food Processor (good for large batches of fruits or veggies)
Blender (great for peas)
Pressure cooker (cauliflower and fibrous veggies)
Ice Tray

Software:
Pears
Carrots
Bananas
Cauliflower

Oatmeal Powdered in the food processor (Not instant)

White/Brown Rice Powdered

Sweet Potatoes

For the cereals such as rice and oatmeal I like to prepare in advance and store in room temperature in an airtight jar. They work great for mixing with veggies or fruits. If your baby is starting off for the first time simple blend finer. As your child grows you may option to leave the purees a bit chunkier. Generally I believe the rule of thumb is no early than 4 -6 months and feedings should only follow a milk feeding. Up to 1 year of age children should get the majority of their nutrients from milk. Solids are just an added bonus so they can practice eating. It also develops their tiny palates and mouth muscles for imminent gibber jabber.

Introduce different solids no less than 4 days apart and take any notes of allergic reactions. If you notice a reaction stop immediately and consult with your pediatrician. Starches are always a good start then onto veggies and fruits.

To begin with cereal take either ricer white or brown and blitz in a food processor until powdery. The same applies to oatmeal or barley. You can make this in small batches to store. To prepare boil water and mix in some of the cereal until it forms an loos oatmeal like consistency. You will want to start off with a high flame to boiled the water then drop to a simmer in a closed pot once you introduce the cereal. Simmer covered for 30 -45 minutes and if you would like it runnier introduce some more water and use an immersion blender directly into the pot until the texture becomes more like cream of wheat. You really cannot over cook this but the bottom can burn if you don't stir often before.

White Rice:

Oatmeal:

Let cool fully before placing into ice trays to freeze. I prefer the silicon ice trays because they allow you to pot the serving right out. Place in a freezer back or airtight container for up to 3 mos.

For Fruits you simply skin, cut into chunks and blitz in either a food processor to blender. Best practice would be to microwave or steam small batches to tenderize the flesh for even easier digestion. Ripe avocados and bandannas can easily be smashed with a fork and do not require cooking.

Pears:

Peaches:

For Veggies, I like using the pressure cooker. Within minutes your veggies will be overcooked and well softened for the food processor for easy blitzing. You can always add the water it cooked or butter or apple juice to make it especially runny and easy to digest.

Cauliflower:

Sweet Potatoes:

Carrots:

One night we were able to leverage the cauliflower with Chelsea's meal as well as our own. It's a great way to kill two birds with one stone.

Software:
Salmon fillets or steaks
SnP
Crushed Dry Tarragon
1/2 Lemon
2 tablespoons of unsalted butter
Cauliflower Puree

Hardware:
Cast iron skillet
Whisk

For the salmon rinse cold water and pat dry. Season with SnP and Tarragon. Heat up cast iron skillet with 1 tablespoon of butter until light whisks of smoke start to appear.

Sear the salmon on each side for approximately 4-6 minutes each until the flesh is firm to the press like your forehead.

Squeeze fresh lemon on top.

Heat up your cauliflower puree with 1 Tablespoon of butter. SnP to taste. Whisk and zest 1/2 of the lemon you used on the salmon.

Pour onto a plate and place your salmon on top. Feed your kid then feed yourself when she goes to sleep. You both should be happy.

For the salmon