25 Essentials: Techniques for Planking: Every Technique Paired with a Recipe
128
25 Essentials: Techniques for Planking: Every Technique Paired with a Recipe
128eBook
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Overview
Plank cooking is the simplest way to infuse food with a subtle aroma and flavor of smoke. 25 Essentials: Techniques for Planking is all you need to start.
The cooking technique simply called planking has already taken the Pacific Northwest by storm and has been getting a major foothold in high-end restaurants nationwide. However, unlike grilling and smoking, planking is an indirect grilling method which gives rise to unique difficulties.
You don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and 25 Essentials: Techniques for Planking to ensure that your favorite meats are cooked to perfection and infused with just the right amount of smokey aroma and flavor.
With this easy-to-follow manual, you will learn to plank-roasting fish, poultry, pork, and much more. A few of the temping recipes you'll find here include:
- Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve
- Plank-Roasted Pears with Blue Cheese
- Cheese- and Herb-Stuffed Planked Portobello Mushrooms
- Garlic and Rosemary-Slathered Planked Pork Chops
Planking is the perfect new skill to bring to weekend trips to the cabin, the perfect piece of flair to impress at your next cookout, or simply create delicious, complex food to enjoy, and 25 Essentials: Techniques for Planking is the perfect primer.
Product Details
| ISBN-13: | 9781558329140 |
|---|---|
| Publisher: | Harvard Common Press, The |
| Publication date: | 08/01/2017 |
| Series: | 25 Essentials |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 128 |
| File size: | 18 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Karen Adler is a food writer, culinary instructor, and publisher. As a culinary instructor, Adler specializes in outdoor cooking—fish, game, meat, and vegetables. She has taught at more than a dozen institutions and venues, including Viking Culinary Centers, A Southern Season in Chapel Hill, Central Market Cooking Schools in Texas, Cooks of Crocus Hill in Minneapolis/St. Paul, KitchenArt in West Lafayette, Indiana, and Copia in Napa, California. She has written for numerous publications including Q magazine, Backyard Living, Barbecue Today, Cooking Pleasures, and the St. Louis Post-Dispatch. She has appeared on local and national television and radio. Adler has authored or co-authored more than 14 books with 9 titles specializing in barbecue.
Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with co-author Karen Adler.
Karen Adler is a food writer, culinary instructor, and publisher. As a culinary instructor, Adler specializes in outdoor cooking—fish, game, meat, and vegetables. She has taught at more than a dozen institutions and venues, including Viking Culinary Centers, A Southern Season in Chapel Hill, Central Market Cooking Schools in Texas, Cooks of Crocus Hill in Minneapolis/St. Paul, KitchenArt in West Lafayette, Indiana, and Copia in Napa, California. She has written for numerous publications including Q magazine, Backyard Living, Barbecue Today, Cooking Pleasures, and the St. Louis Post-Dispatch. She has appeared on local and national television and radio. Adler has authored or co-authored more than 14 books with 9 titles specializing in barbecue.
Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with co-author Karen Adler.
Table of Contents
Acknowledgments 9
Introduction 10
The Essentials of Planking 12
Starters and Sides
1 Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve: Griddle-Planking Over Direct Heat 20
2 Parmesan and Cheddar Cheese Board with Grilled Grapes: Planking Hard Cheese Over Indirect Heat 24
3 Planked Goat Cheese with Tapenade and Preserves: Plank-Roasting Cheese 28
4 Plank-Roasted Pears with Blue Cheese: Plank-Roasting Fruit 32
5 Planked Figs with Pancetta and Goat Cheese: Plank-Roasting Wrapped Fruitg 36
6 Planked Stuffed Peppadews: Smoke-Planking Vegetables 40
7 Cheese- and Herb-Stuffed Planked Portobello Mushrooms: Planking Vegetables Over Direct Heat 44
8 Planked Red and Yellow Tomatoes with Frizzled Herbs: Planking Vegetables with a Baking Plank 48
9 Cedar-Planked Root Vegetables: Planking Root Vegetables 52
Fish and Shellfish
10 High-Heat Planked Haddock with Lemon Zest Tartar Sauce: Plank-Roasting Fish 56
11 Planked Grouper Fillets with Red Pepper-Citrus Butter: Small-Plank Planking 60
12 Planked Salmon with Herbed Mustard Slather: Center-Planking Fish with a Slather 64
13 Planked Swordfish Oscar: Dual-Heat Planking 68
14 Smoke-Planked Catfish with Summer Corn Confetti: Smoke-Planking Fish Fillets 72
15 Cedar-Planked Char with Wood-Grilled Onions: Smoke-Planking Whole Fish 76
16 Kiss-of-Smoke Planked Shrimp with Béarnaise Butter: Smoke-Planking Shellfish 80
17 Prosciutto-Wrapped Planked Sea Scallops with Fresh Herb Aioli: Grodle- or Foil-Planking Shellfish Over Direct Heat 84
18 High-Heat Planked Clams with Dijon Beurre Blanc: Plank-Roasting Shellfish 88
Poultry
19 Oak-Planked Chicken Charmoula: Playing Boneless Poultry 92
20 Pepper Jack-Stuffed Chicken Breasts with Chipotle-Bacon Slather: Smoke Planking Poultry 96
21 Planked Chicken Ammoglio: Planking Under a Brick 100
22 Prosciutto-Wrapped Turkey Breast on Cedar: Planking Wrapped Poultry 104
Meat
23 Planked Beef Fillets with Porcini Slather: Grilling and Smoke-Planking Steaks 108
24 Garlic and Rosemary-Slathered Planked Pork Chops: Planking Chops Over Indirect Heat 112
25 Indoor/Outdoor Planked Beef Tenderloin with Buttered Brandy Baste: Planking Whole Tenderloin 116
Measurement Equivalents 120
Resources 122
Index 125
About the Authors 128