Salmon on a Cedar Plank
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Our 4th of July, Independence Day, celebration with a dozen good friends. A New York Strip on the BBQ, my piebald (3 color) beans with a lot of elk hamburger, and one of Kat's kale salads. The bounty of this GREAT country, and God bless America and he forefathers who had such incredible foresight.
You'll see as you peruse this site that I've travelled a fair amount and eaten in some of the worlds best restaurants. That said, I've had astounding dishes in farm kitchens and dives, saloons and street carts...so I'm not hung up with the trimmings, only the quality, flavor, and for you and me, the ease of preparation.
95% of the pictures on these pages, I've taken. The much superior work is by others, like a couple by Terry Heffernan, my friend and neighbor on Rock Creek, and I envy his ability. See my coversbyljmartin.com page for more. Also see my videos, click the button below.
1 tsp. brown sugar, 1 tsp. course salt, 2 tsp. chili powder (I used chipotle roasted garlic), 1 tsp. ground cumin, 1/2 tsp. black pepper. Basic recipe came with plank. Soak plank in water for at least an hour. Recipe said to drizzle with honey when plated...but delicious without.
Put plank or BBQ for 30 sec. to dry side, turn over and place salmon on dry side to cook.
Pre-heat your BBQ to 375 or 400
Cook to desired doneness. I had on fire for around 10 minutes, but I hate to dry salmon out. I bought the planks at Lowes, but a cedar shingle or piece of hardwood will do.
Nothing like vine ripe tomatoes and basil from the garden, here with mozzarella, and Kat applying some balsamic & a touch of olive oil.
We plated with a few sprigs of asparagus and some crookneck for a super healthy supper.
Great restaurant atop the hotel with superb view of the lake.
Expensive, but aren't all great steakhouses. This is the ribeye...Perfect! As was the service.
Had a great flank steak and fries, and talked them into bringing me a little oxtail gravy on the side! Well worth the visit if ever near.
Montana is huckleberry heaven...if you don't have to shoo off the grizzlies to pick them. This was a GREAT huckleberry ice-cream pie.
Creme Fraiche is a great kitchen addition, lemon won't screw it up, it substitutes for sour cream
I found this old John Deere, turn of the century, wagon and thought it had decent bones. I skinned it and made myself a contemporary chuck/BBQ wagon.
I wanted to stay as true as possible to the old designs, yet accommodate modern BBQs and a gas range. It also has a gas deep fryer.
I can cook for eighty or so and have done so with this rig. Doing all the labor myself, the canvas top cost as much as the rest of the rebuild.
Everyone with a beer or glass of wine in hand, kibitzing the cook, who cooks with wine (in hand)
Grab a free cookbook, California Cocina! Search the site....
Lot's of great recipes and country cooking!