March 30, 2012
Grilled, Recipes, Seafood
cooking, dinner, food, grilled, recipe, recipes, salmon, seafood
March in Cleveland is awfully cold. Wind blowing. Snow drifts up to your waist and the oven is used to cook and then to help heat the house. Until 2012. Global warming? End of the world as predicted by the Mayans? Quirks in the jet stream? El nino or la nina? I don’t care. It was over 70 degrees for 10 straight days here.
I did not believe it the first week. The patio furniture and, most importantly, the grill remained in the protection of the garage. I knew the weather gods were just tempting me to pull everything out just to cover it all in ice and snow for a month. As day six turned into seven, I became a believer. The grill came out and was fired up the first night. Nothing sounded better than some cedar planked salmon.
It falls apart at the touch of a fork.
I had some nice sockeye filets (with the skin on one side). I used dark chili and Guajillo chili powders.
The planks will try to float, so you will have to place something heavy on them to keep the planks submerged.
As I was only spicing one side of my salmon, I was really able to cover the filets.
Placed on the grill.
Cedar Planked Salmon with Spice Rub
2 tsp hot or regular paprika
1 tsp chili powder
1 tsp Ancho chili powder
1/2 tsp brown sugar (use Splenda brown sugar for low carb)
1/2 tsp cumin
2 tsp kosher salt
2 salmon fillets
1 1/2 tsp olive oil
1 tsp maple syrup (omit for low carb)
2 cedar planks
Soak planks in water for at least one hour. Ensure they are fully submerged.
Combine rub ingredients in a small bowl. Preheat grill to medium low heat.
Brush salmon with oil and cover with spice rub. (I covered one side and left the skin on the other)
Place planks on grill and close lid for approximately 3 minutes. Open grill, turn planks over and place salmon on planks. Grill with lid closed for 12-15 minutes. There is no need to flip the salmon (in fact best not to). Remove planks from grill, drizzle with syrup and serve. Remember: salmon will continue to cook after removing plank from grill.
March 28, 2012
award, cooking, food
The response to The Rantings of an Amateur Chef continues to blow my mind. First some stats:
Since I started in late February, there have been over 18,000 page views, 1664 on a single day, 850 comments left, almost 900 email subscribers, 130 shares, a dozen or so reblogs and visitors from 116 different countries. (Anyone know someone in Greenland that wants to check the blog out??)
We have had several guest bloggers: Maggie (Cake of the Irish and more), Danny (PVC and chocolate), Naomi (mushroom dip), Pam (Irish stew) and Gabby (Vegan chocolate pancakes). If you have an interest in being featured on The Rantings of an Amateur Chef, drop me a line at firstname.lastname@example.org.
Now on to the awards ceremony….
I have been blessed to be nominated for two additional blogger awards.
The first is the Liebster Award from Sarah at Memoirs of An Amateur Cook. The second is the Sunshine Award from Lisa at fLVE. THANK YOU BOTH!
As I wrote in my previous award acceptance, I don’t always follow directions, so I won’t answer all the questions associated with the awards, but I do want to highlight several other blogs to nominate:
Sunshine: What to Cook - a great variety of recipes. The Kitchen Bitch - Great stories and food.
Liebster: Humble Feast - Beautiful pics and wonderful food. Marinating Online - Also great pics and good tips.
Thank you all for making The Rantings of an Amateur Chef one of the fastest growing blogs on the Net. You Guys Rock!!
March 28, 2012
Recipes, Side Dish, Vegetable
bacon, cheese, food, recipe, recipes, side dish, vegetable
There is nothing like looking in your kitchen and finding the ingredients to try something new. You may recognize the spinach from the Low Carb Beef Stroganoff and the blue cheese from the Bacon, Blue Cheese and Apple Omelette.
Four ingredients: fresh spinach, lemon juice, blue cheese crumbles and bacon bits.
Fill a large skillet with the spinach and sprinkle about 2 T of lemon juice over the leaves. The lemon juice will help enhance the flavor of the spinach. Cover and heat over medium heat. As the leaves begin to wilt, add in about 1/2 cup of blue cheese crumbles and 1/4 cup of bacon bits.
Stir until the blue cheese begins to melt and the bacon is stirred in.
Serve and smile!