Cedar Plank Salmon with Pineapple Salsa

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon lime juice

2 cloves garlic, minced

1 ½ to 2 lb. fresh salmon fillet, skin on

1/2 teaspoon chili powder 

Several grinds of freshly ground black pepper

 

Salmon on Plank 

Instructions

Soak the cedar plank in warm water for 20 minutes. Brush the plank with olive oil.


Prepare coals (or gas grill) for grilling over hot fire (450˚F to 500˚F).  


Combine the lime juice and garlic on a plate.  Dip the salmon in the mixture, let it marinate for 12 minutes (6 minutes per side).  


Sprinkle the salmon with chili powder then place it on the cedar plank and put the plank in the center of the grill.  


Grill until it is just opaque in center and still very moist, about 20 minutes.


Have a spray bottle of water handy if the edges catch fire, but smoldering, smoking and charring on the underside of the plank is normal.


Serve the whole plank of fish on a large platter.

Sichuan Red Chile Oil

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Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.

Ingredients

2/3 cup dried red chile pepper pods, coarsely chopped
2 cups cooking oil
2 tablespoons Sichuan pepper, crushed

Instructions

In a saucepan, warm the oil over medium heat, then add the chile pieces. Simmer for 20 minutes, stirring occasionally. Add the Sichuan pepper and allow to cook for an additional 15 minutes.  Do not let the oil get too hot or it will scorch the chiles. When the oil turns red, remove it from the heat and allow to cool. Filter out the solid material using a sieve and cheesecloth, and reserve the red oil.

This oil can be stored in a glass bottle in the refrigerator and used as an all-purpose seasoning.

Chongqing La Zi Ji (Chile-Chicken Stir-Fry)

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Hot and slightly sweet describes this recipe.  Serve it with plain white rice. Eating the red chile pod pieces is not recommended.

Ingredients

 Chongqing La Zi Ji (Chile-Chicken Stir-Fry)

3 cups chicken, cut into 1/2-inch cubes
1 tablespoon dark soy sauce
1/2 teaspoon salt
1 tablespoon white sugar
2 tablespoons cooking wine
2 teaspoons fresh ginger root, peeled and chopped
2 teaspoons scallions, chopped
2/3 cup dried hot red chile pepper pods, coarsely chopped
2 tablespoons Sichuan pepper, crushed
1/4 cup plus two tablespoons red chile oil (see recipe here)
2 tablespoons unsalted peanuts, chopped
1 tablespoon white sesame seeds
Cilantro sprigs for garnish

Instructions

In a bowl, combine the dark soy sauce, salt, sugar, cooking wine, ginger, and scallion. Mix in the cubed chicken and marinate in the refrigerator for 20 minutes.

In a wok or skillet, heat 1/4 cup of the red chile oil over high heat. When the chicken has marinated, place it into the hot oil and cook it quickly, stirring constantly. As the chicken is cooking, add the chile pepper pods and Sichuan pepper. Continue to cook until the chicken is done. Remove and place into a serving dish.

In a small skillet or heavy saucepan, heat 2 tablespoons of the chile oil and lightly fry the chopped peanuts and the sesame seeds. Remove from heat and sprinkle over the chicken before serving. Garnish with fresh cilantro.

Nepal-style Smoked Lamb (Lamb Sukuti)

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My youngest daughter recently visited Tibet and Nepal. She came back with this recipe that I’ve modified a bit. Traditionally, Sukuti is prepared with a dried meat, almost like a jerky. This recipe could also be prepared with beef or buffalo although beef is never eaten in Nepal. This recipe requires advanced preparation to allow the meat to marinate.

Ingredients

3 pounds boneless lamb shoulder, cut into thin three-inch long slices

1/2 cup chopped yellow onion

2 tablespoons dark molasses

2 tablespoons clover honey

2 tablespoons olive oil

2 tablespoons minced ginger

1 tablespoon ground cumin

1 tablespoon chili paste

1 teaspoon ground Szechuan peppercorns

1 teaspoon turmeric

1/2 teaspoon grated nutmeg

1/4 teaspoon fennel seed

Coarse kosher salt and freshly ground black pepper to taste

Instructions

Combine all of the ingredients, except the lamb, in a blender and process into a smooth paste.

Mix the lamb pieces with the spice mixture in a large bowl; cover and marinate for at least 2 hours.

Prepare a grill for indirect cooking and place the lamb pieces on the cooler side of the grill. Smoke for about 1 hour or until the slices are slightly crisp.

Owensboro-style BBQ Lamb Shoulder

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This is my take on the pulled mutton served at the Moonlite Bar-B-Q Inn. It’s not their recipe but the final outcome is pretty close to their great mutton buffet offerings.

Ingredients

1 (5-pound) lamb or mutton shoulder roast

For the rub:

2 tablespoons coarse kosher salt

2 tablespoons freshly ground black pepper

2 tablespoons granulated garlic

1 tablespoon crushed rosemary

For the basting sauce:

1 cup white vinegar

1 cup water

1 cup beer

1/4 cup Worcestershire Sauce

2 tablespoons rub mixture

1 tablespoon dark brown sugar

2 teaspoons coarse kosher salt

2 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Instructions

Combine the rub ingredients in a small bowl and mix well.

In a medium saucepan over medium heat, combine the basting sauce ingredients and bring to a simmer, stirring occasionally. Use this to mop the roast every hour during cooking and as a dipping sauce at the table.

Prepare a smoker or grill for indirect 225 degrees F. cooking using hickory and cherry wood.

Generously season the roast with the rub and place the roast, fat side up, on the cooking grate. Cover and cook for one hour. Baste with the warm mop and continue cooking, basting every hour and replenishing the coals as needed, for another 8 to 9 hours or until the roast has an internal temperature of 145 degrees F. Remove the roast from the grill and allow it to cool until it can be shredded.

Serve with remaining dipping sauce. Accompany the lamb with potato salad, baked beans and cornbread.