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Thursday, September 2, 2010

Cedar Plank Smoked Salmon and Brussel Sprouts with Bacon


This weekend, Matthew and I grilled together...and probably made one of the best dinners to date! His Aunt Nancy gave us some Cedar Planks, and he was very excited to use them. Unfortunately, I don't know exactly what he did out there, but I do have the recipe he used.


Salmon Topping:
2 oz. Bliss Maple Syrup
1 T. Roasted Garlic
1 oz. Raspberry Blush Vingear
Salt and Pepper to taste

The planks needed to be submerged in water for about an hour, but we left it in there until he was ready with the grill. He prepared the salmon, the skin left on the bottom. After putting the cedar plank on the grill, he added the salmon. He then added the topping and cooked the salmon. All I remember is there was a lot of fire, and the end result was fantastic.

Now, my thoughts on brussel sprouts were very gray. Vary rarely have I had brussel sprouts I really liked, and usually at restaurants. However, I have to admit, even I loved these brussel sprouts, and had seconds...there was nothing left after dinner :-)

Brussel Sprouts with Bacon (From WhiteonRice.com)
1 lb. bussel sprouts, cut in half
3-5 slices bacon, chopped (we used 5 slices, because we LOVE bacon!!!)
2 medium shallots, minced
1 T. soy sauce
1/2 c. broth (I used chicken, but any should be fine. Whatever you have on hand)


Heat the pan to medium and cook the bacon. Stir frequently. This will take about 5-10 minutes, until a good amount of fat has been rendered. Add shallots. Cook in the bacon fat until soft, but not crispy and burnt. You need to watch it.


Add the brussel sprouts and turn the heat up just a bit. Brown the brussel sprouts to bring out the flavor.


Turn the heat back down to medium. Add the soy sauce and combine. Add the broth.


Lower the heat to low, cover the pan, and slowely braise the brussel sprouts for about 15-20 minutes. Take off the heat and serve immediately (they get cold quickly, and the flavor totally changes).




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