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RE: [DUTCH OVEN COOKING] Help, need recipe

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  • Kathy Jacobs
    (Should have put this in the recipe - Sorry) We tend to baste with garlic butter, but we have done it without. The seal on your DO will keep the moisture in
    Message 1 of 28 , Jul 1, 2003
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      (Should have put this in the recipe - Sorry)

      We tend to baste with garlic butter, but we have done it without. The seal
      on your DO will keep the moisture in and keep the birds from drying out.
      However, if you use the cranberries, you won't need anything to baste with,
      the hens will stay nice and moist.



      Kathryn Jacobs, Microsoft MVP PowerPoint
      Get PowerPoint answers at http://www.powerpointanswers.com
      Cook anything outdoors with http://www.outdoorcook.com

      Kathy is a trainer, writer, Girl Scout, parent, and whatever else there is
      time for
      I believe life is meant to be lived. But:
      if we live without making a difference, it makes no difference that we lived

      -----Original Message-----
      From: Powell Jr, Roy [mailto:roy.powell.jr@...]
      Sent: Tuesday, July 01, 2003 9:27 AM
      To: 'dutchovencooking@yahoogroups.com'
      Subject: RE: [DUTCH OVEN COOKING] Help, need recipe



      PS, Kathy, do I need to baste the birds with anything?

      -----Original Message-----
      From: Kathy Jacobs [mailto:jacobskl@...]
      Sent: Tuesday, July 01, 2003 9:11 AM
      To: dutchovencooking@yahoogroups.com
      Subject: RE: [DUTCH OVEN COOKING] Help, need recipe


      Easy, but great recipe for Cornish game hens:

      Wash birds inside and out. Rub the outside of the bird with garlic and
      rosemary. Stuff the inside with peeled garlic cloves and chopped onions.
      Lay the three birds in Dutch Oven. Stick a cooking probe or thermometer in
      the fleshy part of the breast of one of the birds. Cook for 45 minutes or
      until the juices run clear and the temperature of the meat is 170 F. Pull
      off the heat and let rest for 10 minutes. Eat!



      You can also add dried cranberries to the stuffing mix for an alternate
      taste.

      Kathryn Jacobs, Microsoft MVP PowerPoint
      Get PowerPoint answers at http://www.powerpointanswers.com
      <http://www.powerpointanswers.com>
      Cook anything outdoors with http://www.outdoorcook.com
      <http://www.outdoorcook.com>

      Kathy is a trainer, writer, Girl Scout, parent, and whatever else there is
      time for
      I believe life is meant to be lived. But:
      if we live without making a difference, it makes no difference that we lived




      [Non-text portions of this message have been removed]
    • Powell Jr, Roy
      Thank you Barbara, this sounds great. I m going to cook this weekend and try this out. I will let you know how it went. Roy ... From: Barbara Wilkins
      Message 2 of 28 , Jul 1, 2003
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        Thank you Barbara, this sounds great. I'm going to cook this weekend and try
        this out. I will let you know how it went.

        Roy

        -----Original Message-----
        From: Barbara Wilkins [mailto:barb7513@...]
        Sent: Tuesday, July 01, 2003 10:57 AM
        To: dutchovencooking@yahoogroups.com
        Subject: Re: [DUTCH OVEN COOKING] Help, need recipe


        Cornish Game Hen

        1 Cornish Game Hen
        4 small potatoes, quartered
        2 medium onions, quartered
        2 medium carrots, chopped in chunks
        2 medium celery stalks, chopped in chunks
        No salt Mrs. Dash
        garlic powder

        Pre-heat oven to 350 degrees. Defrost Cornish Game Hen
        and place in oven. Add 1/2 cup water and all chopped
        vegetables. Sprinkle Mrs. Dash and garlic powder over
        everything. Bake for 1 hour at 350 0F. Makes 4 small
        portions.



        --- Roy Powell <roy.powell.jr@...> wrote:
        > Okay all you great DO Kings and Queens,
        > I need a recipe for cooking three conrish game
        > hens. Anyone out
        > there got a good one? Let me have it and I will
        > bring it back,
        > honest.
        >
        > The Seasoned Rookie,
        > Roy
        >
        > PS Jeff, I know you have one now give it up...
        > hehehe.
        >
        >


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      • Powell Jr, Roy
        Very cool Kathy, thank you again. That is way I am on line with you people, you guys are the King and Queens of DO cooking and some day when I grow up I hope
        Message 3 of 28 , Jul 1, 2003
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          Very cool Kathy, thank you again. That is way I am on line with you people,
          you guys are the King and Queens of DO cooking and some day when I grow up I
          hope to be a prince of the DO's.... hehehe. I working hard at it and ya
          know, loving every minute of it.
          I really enjoy talking with all of you and reading about all the
          different types of DO cooking. I knew if I posted my hen question, one of
          you great cooks would come through... Thank Kathy.

          Thanks to Barbara for her recipe to. I cannot lose now..... I've got the
          coals glowing and I can't wait.....

          The Seasoned Rookie,
          Roy

          -----Original Message-----
          From: Kathy Jacobs [mailto:jacobskl@...]
          Sent: Tuesday, July 01, 2003 11:06 AM
          To: dutchovencooking@yahoogroups.com
          Subject: RE: [DUTCH OVEN COOKING] Help, need recipe


          Definitely! (Realize you are talking to the queen of liner pans - Food
          seldom touches the bottom of our ovens. It is almost always in either inner
          pans or on racks.

          Kathryn Jacobs, Microsoft MVP PowerPoint
          Get PowerPoint answers at http://www.powerpointanswers.com
          <http://www.powerpointanswers.com>
          Cook anything outdoors with http://www.outdoorcook.com
          <http://www.outdoorcook.com>

          Kathy is a trainer, writer, Girl Scout, parent, and whatever else there is
          time for
          I believe life is meant to be lived. But:
          if we live without making a difference, it makes no difference that we lived

          -----Original Message-----
          From: Powell Jr, Roy [mailto:roy.powell.jr@...]
          Sent: Tuesday, July 01, 2003 9:25 AM
          To: 'dutchovencooking@yahoogroups.com'
          Subject: RE: [DUTCH OVEN COOKING] Help, need recipe



          thank you Kathy,
          One other question, would it be okay to place the hens on a cooking
          rack for oven style cooking? I have a rack I made for my 12 and 14" ovens,
          would this help me from burning the bottoms of the birds before they are
          done?

          Roy




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        • Barbara Wilkins
          Raspberry and Honey Glazed Game Hens Mat & Paula Bone 12 inch Dutch oven 1/2 cup flour 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 cup
          Message 4 of 28 , Jul 1, 2003
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            Raspberry and Honey Glazed Game Hens
            Mat & Paula Bone
            12 inch Dutch oven


            1/2 cup flour
            1 teaspoon salt
            1/2 teaspoon cayenne pepper
            1/2 cup butter
            1/4 cup packed brown sugar
            1/4 cup honey
            1/4 cup raspberry jam
            1/4 cup lemon juice
            1 tablespoon soy sauce
            1 1/2 teaspoons curry powder
            4 Cornish game hens

            Melt 4 tablespoons of butter in a 12" Dutch oven. In a
            bag combine flour, salt, and cayenne pepper. Place
            each Cornish game hen into the bag and shake well.
            After it is coated in flour place it into the Dutch
            oven. Once all the chicken is in the oven bake at 350
            degrees 15 coals on bottom, 10 coals on top for 30
            minutes. melt remaining butter, and combine remaining
            ingredients into a 5" Dutch oven over 2 coals. Pour
            over game hens, and continue cooking for 45 minutes.


            --- Roy Powell <roy.powell.jr@...> wrote:
            > Okay all you great DO Kings and Queens,
            > I need a recipe for cooking three conrish game
            > hens. Anyone out
            > there got a good one? Let me have it and I will
            > bring it back,
            > honest.
            >
            > The Seasoned Rookie,
            > Roy
            >
            > PS Jeff, I know you have one now give it up...
            > hehehe.
            >
            >


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          • Barbara Wilkins
            14 cast iron pot or dutch oven 2 cornish game hens baby red potatoes baby carrots mushrooms oranges granny smith apples onions garlic cloves rum (dark)
            Message 5 of 28 , Jul 1, 2003
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              14" cast iron pot or dutch oven
              2 cornish game hens
              baby red potatoes
              baby carrots
              mushrooms
              oranges
              granny smith apples
              onions
              garlic cloves
              rum (dark)
              sausage ( optional )
              fresh black pepper
              italian seasoning

              Stuff the cornish game hens with the orange slices &
              onions. Add a generous dollop of rum. (Add a dollop or
              two for the cook while your at it!)
              Fresh ground pepper & a large pinch of Italian
              Seasoning.
              Add mushrooms & 2 cloves garlic ( crushed & diced )
              Add water & remaining vegetables to top of pot.
              Bring to a boil, reduce heat, & simmer for an hour,
              maybe an hour & a half or so...
              Optional... add a little "pie" or fruit juice, (
              cranberry juice is good! )
              Serves 2-4

              --- Roy Powell <roy.powell.jr@...> wrote:
              > Okay all you great DO Kings and Queens,
              > I need a recipe for cooking three conrish game
              > hens. Anyone out
              > there got a good one? Let me have it and I will
              > bring it back,
              > honest.
              >
              > The Seasoned Rookie,
              > Roy
              >
              > PS Jeff, I know you have one now give it up...
              > hehehe.
              >
              >


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              SBC Yahoo! DSL - Now only $29.95 per month!
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            • Barbara Wilkins
              Apricot Glazed Cornish Hens 6 Cornish Game Hens Wild rice and sausage dressing mix (1 to 1-1/2 lb) 1 jar (12 oz) Apricot preserves Salt 1/2 c water Rinse hens,
              Message 6 of 28 , Jul 1, 2003
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                Apricot Glazed Cornish Hens
                6 Cornish Game Hens
                Wild rice and sausage dressing mix (1 to 1-1/2 lb)
                1 jar (12 oz) Apricot preserves
                Salt
                1/2 c water

                Rinse hens, remove giblets and pat dry. Sprinkle
                cavity with salt. Lightly stuff each hen with about 1
                c of dressing. Tie legs together with string. Place
                into dutch oven. In small saucepan, combine preserves
                and water and bring to a boil, stirring occasionally,
                set aside. Place hens on a rack in dutch oven. Do not
                place on bottom, they will burn. Bake hens at 350 for
                1-1/2 to 2 hours or until tender. During last 1/2 hour
                of baking, baste hens frequently with preserves
                mixture. Remove strings before serving. If desired,
                split in half for smaller servings. Serve with
                remaining preserves.



                --- Roy Powell <roy.powell.jr@...> wrote:
                > Okay all you great DO Kings and Queens,
                > I need a recipe for cooking three conrish game
                > hens. Anyone out
                > there got a good one? Let me have it and I will
                > bring it back,
                > honest.
                >
                > The Seasoned Rookie,
                > Roy
                >
                > PS Jeff, I know you have one now give it up...
                > hehehe.
                >
                >


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                SBC Yahoo! DSL - Now only $29.95 per month!
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              • Barbara Wilkins
                Blueberry Cornbread Stuffed Game Hens PREP TIME: 1 1/2 Hours SERVES: 6 COMMENT: Cornish game hens make an elegant dish for a dinner party or special
                Message 7 of 28 , Jul 1, 2003
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                  Blueberry Cornbread Stuffed Game Hens
                  PREP TIME: 1 1/2 Hours
                  SERVES: 6


                  COMMENT:
                  Cornish game hens make an elegant dish for a dinner
                  party or special celebration. Their leaner quality
                  lends well to sauces and their natural drippings are
                  very flavorful. I would recommend serving this dish
                  with a dark green vegetable such as asparagus or
                  broccoli and a loaf of crusty French bread.

                  INGREDIENTS:

                  6 Rock Cornish game hens
                  2 cups fresh blueberries
                  1 cup orange juice
                  1/4 pound butter
                  1/2 pound bulk sausage
                  2 cups diced onions
                  1/4 cup diced celery
                  1/4 cup diced red bell pepper
                  1/4 cup diced garlic
                  1/2 cup diced apples
                  4 cups cooked corn bread
                  1/4 cup chopped parsley
                  1/4 cup sliced green onions
                  1 tsp fresh sage, chopped
                  1/2 tsp fresh thyme, chopped
                  1/2 tsp fresh rosemary, chopped
                  salt and black pepper
                  granulated garlic
                  Louisiana Gold Pepper Sauce
                  3 cups chicken stock
                  1/2 cup chopped pecans
                  1 cup dry sherry
                  1/2 cup melted butter
                  METHOD:
                  Preheat oven to 350 degrees F. Rinse Cornish hens
                  under cold running water. Drain well. Place the
                  Cornish hens in a large cast iron dutch oven and
                  sprinkle with the orange juice. Season generously,
                  inside and out, using salt, pepper, granulated garlic
                  and Louisiana Gold Pepper Sauce. In a cast iron
                  skillet, melt 1/4 pound of butter over medium-high
                  heat. Add bulk sausage and cook until brown. Add
                  onions, celery, bell pepper and garlic. Saut� 3-5
                  minutes or until vegetables are wilted. Add apples,
                  blending well into the sausage mixture. When apples
                  are slightly cooked, pour the mixture into a large
                  mixing bowl. Add blueberries, corn bread, parsley,
                  green onions, sage, thyme and rosemary. Using a wooden
                  spoon, fold the corn bread into the sausage mixture.
                  Add two cups of chicken stock or enough to moisten the
                  corn bread and hold the stuffing together. Add pecans
                  and season to taste using the salt and pepper. Stuff
                  the Cornish hens with equal amounts of the stuffing,
                  placing any excess stuffing the the corners of the
                  roasting pan. Top the hens with sherry and melted
                  butter. Bake, uncovered, for approximately one hour,
                  basting the hens frequently during the process. When
                  hens are golden brown, remove them from the oven and
                  serve with natural pan drippings.



                  --- Roy Powell <roy.powell.jr@...> wrote:
                  > Okay all you great DO Kings and Queens,
                  > I need a recipe for cooking three conrish game
                  > hens. Anyone out
                  > there got a good one? Let me have it and I will
                  > bring it back,
                  > honest.
                  >
                  > The Seasoned Rookie,
                  > Roy
                  >
                  > PS Jeff, I know you have one now give it up...
                  > hehehe.
                  >
                  >


                  __________________________________
                  Do you Yahoo!?
                  SBC Yahoo! DSL - Now only $29.95 per month!
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                • Brenda
                  Hey Roy~ If you get stuck again, here is a good site for recipes. www.cooking.com Lots of info there. Brenda ... out
                  Message 8 of 28 , Jul 1, 2003
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                    Hey Roy~

                    If you get stuck again, here is a good site for recipes.
                    www.cooking.com

                    Lots of info there.

                    Brenda

                    --- In dutchovencooking@yahoogroups.com, "Roy Powell"
                    <roy.powell.jr@l...> wrote:
                    > Okay all you great DO Kings and Queens,
                    > I need a recipe for cooking three conrish game hens. Anyone
                    out
                    > there got a good one? Let me have it and I will bring it back,
                    > honest.
                    >
                    > The Seasoned Rookie,
                    > Roy
                    >
                    > PS Jeff, I know you have one now give it up... hehehe.
                  • Jeff Currier
                    OK Roy: Here is the recipe My Partner Dick and I took 1st place with at the Utah State Fair in 97. I hope you like it. Enjoy the food. JeffC Raspberry Apricot
                    Message 9 of 28 , Jul 2, 2003
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                      OK Roy:

                      Here is the recipe My Partner Dick and I took 1st place with at the Utah State Fair in 97. I hope you like it. Enjoy the food. JeffC



                      Raspberry Apricot Glazed CORNISH HENS

                      1 cup raspberry vinaigrette 1 can apricot nectar

                      1 cup apricot jam salt & pepper to taste

                      3 to 5 Cornish hens rosemary sprigs

                      1 tbl volcano seasoning



                      Inject nectar Into hens breast the night before cooking. Mix dressing, and jam together and set aside. Heat a 14" deep Dutch oven to 450 degrees, using 22 to 23 charcoals on top and bottom. A 12@ deep Dutch oven may need to be used also. Wash Cornish hens and season with salt, pepper, & volcano seasoning. Place 1 or 2 sprigs of rosemary inside each hen. Place on a rack in a heated Dutch oven. Cover with preheated lid. Cook for 45 to 60 minutes, as the hens brown reduce the heat to prevent burning. Glaze hens with dressing mixture about 20 minutes before they are finished cooking. Remove the Rosemary from the hens, and discard. Then glaze again before serving. Garnish with sliced baked potatoes, tomato roses, Grapes or whatever makes the dish look nice..


                      Barbara Wilkins <barb7513@...> wrote:
                      Blueberry Cornbread Stuffed Game Hens
                      PREP TIME: 1 1/2 Hours
                      SERVES: 6


                      COMMENT:
                      Cornish game hens make an elegant dish for a dinner
                      party or special celebration. Their leaner quality
                      lends well to sauces and their natural drippings are
                      very flavorful. I would recommend serving this dish
                      with a dark green vegetable such as asparagus or
                      broccoli and a loaf of crusty French bread.

                      INGREDIENTS:

                      6 Rock Cornish game hens
                      2 cups fresh blueberries
                      1 cup orange juice
                      1/4 pound butter
                      1/2 pound bulk sausage
                      2 cups diced onions
                      1/4 cup diced celery
                      1/4 cup diced red bell pepper
                      1/4 cup diced garlic
                      1/2 cup diced apples
                      4 cups cooked corn bread
                      1/4 cup chopped parsley
                      1/4 cup sliced green onions
                      1 tsp fresh sage, chopped
                      1/2 tsp fresh thyme, chopped
                      1/2 tsp fresh rosemary, chopped
                      salt and black pepper
                      granulated garlic
                      Louisiana Gold Pepper Sauce
                      3 cups chicken stock
                      1/2 cup chopped pecans
                      1 cup dry sherry
                      1/2 cup melted butter
                      METHOD:
                      Preheat oven to 350 degrees F. Rinse Cornish hens
                      under cold running water. Drain well. Place the
                      Cornish hens in a large cast iron dutch oven and
                      sprinkle with the orange juice. Season generously,
                      inside and out, using salt, pepper, granulated garlic
                      and Louisiana Gold Pepper Sauce. In a cast iron
                      skillet, melt 1/4 pound of butter over medium-high
                      heat. Add bulk sausage and cook until brown. Add
                      onions, celery, bell pepper and garlic. Saut� 3-5
                      minutes or until vegetables are wilted. Add apples,
                      blending well into the sausage mixture. When apples
                      are slightly cooked, pour the mixture into a large
                      mixing bowl. Add blueberries, corn bread, parsley,
                      green onions, sage, thyme and rosemary. Using a wooden
                      spoon, fold the corn bread into the sausage mixture.
                      Add two cups of chicken stock or enough to moisten the
                      corn bread and hold the stuffing together. Add pecans
                      and season to taste using the salt and pepper. Stuff
                      the Cornish hens with equal amounts of the stuffing,
                      placing any excess stuffing the the corners of the
                      roasting pan. Top the hens with sherry and melted
                      butter. Bake, uncovered, for approximately one hour,
                      basting the hens frequently during the process. When
                      hens are golden brown, remove them from the oven and
                      serve with natural pan drippings.



                      --- Roy Powell wrote:
                      > Okay all you great DO Kings and Queens,
                      > I need a recipe for cooking three conrish game
                      > hens. Anyone out
                      > there got a good one? Let me have it and I will
                      > bring it back,
                      > honest.
                      >
                      > The Seasoned Rookie,
                      > Roy
                      >
                      > PS Jeff, I know you have one now give it up...
                      > hehehe.
                      >
                      >


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                      [Non-text portions of this message have been removed]
                    • Jeff Currier
                      Roy: Try cutting 1/4 to 3/8 inch thick slices of corn on the cob. Place them in the bottom of your oven and place the cornish hens on them. JeffC Powell Jr,
                      Message 10 of 28 , Jul 2, 2003
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                        Roy:
                        Try cutting 1/4 to 3/8 inch thick slices of corn on the cob. Place them in the bottom of your oven and place the cornish hens on them. JeffC

                        "Powell Jr, Roy" <roy.powell.jr@...> wrote:
                        thank you Kathy,
                        One other question, would it be okay to place the hens on a cooking
                        rack for oven style cooking? I have a rack I made for my 12 and 14" ovens,
                        would this help me from burning the bottoms of the birds before they are
                        done?

                        Roy

                        -----Original Message-----
                        From: Kathy Jacobs [mailto:jacobskl@...]
                        Sent: Tuesday, July 01, 2003 9:11 AM
                        To: dutchovencooking@yahoogroups.com
                        Subject: RE: [DUTCH OVEN COOKING] Help, need recipe


                        Easy, but great recipe for Cornish game hens:

                        Wash birds inside and out. Rub the outside of the bird with garlic and
                        rosemary. Stuff the inside with peeled garlic cloves and chopped onions.
                        Lay the three birds in Dutch Oven. Stick a cooking probe or thermometer in
                        the fleshy part of the breast of one of the birds. Cook for 45 minutes or
                        until the juices run clear and the temperature of the meat is 170 F. Pull
                        off the heat and let rest for 10 minutes. Eat!



                        You can also add dried cranberries to the stuffing mix for an alternate
                        taste.

                        Kathryn Jacobs, Microsoft MVP PowerPoint
                        Get PowerPoint answers at http://www.powerpointanswers.com
                        <http://www.powerpointanswers.com>
                        Cook anything outdoors with http://www.outdoorcook.com
                        <http://www.outdoorcook.com>

                        Kathy is a trainer, writer, Girl Scout, parent, and whatever else there is
                        time for
                        I believe life is meant to be lived. But:
                        if we live without making a difference, it makes no difference that we lived





                        [Non-text portions of this message have been removed]



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                      • Roy Powell
                        Hey Jeff, I knew you have a good one Jeff.... This one has my mouth watering already. Everyone has sent just great recipes out there and I hope you all got a
                        Message 11 of 28 , Jul 2, 2003
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                          Hey Jeff,
                          I knew you have a good one Jeff.... This one has my mouth
                          watering already. Everyone has sent just great recipes out there and
                          I hope you all got a look at them. I'm going to try this. Could I
                          also mix up some stuffing in my 12" to go with it? If so, what would
                          be go with it.

                          Thanks again Jeff,
                          Roy


                          --- In dutchovencooking@yahoogroups.com, Jeff Currier <altapig2@y...>
                          wrote:
                          > OK Roy:
                          >
                          > Here is the recipe My Partner Dick and I took 1st place with at the
                          Utah State Fair in 97. I hope you like it. Enjoy the food. JeffC
                          >
                          >
                          >
                          > Raspberry Apricot Glazed CORNISH HENS
                          >
                          > 1 cup raspberry vinaigrette
                          1 can apricot nectar
                          >
                          > 1 cup apricot
                          jam salt &
                          pepper to taste
                          >
                          > 3 to 5 Cornish
                          hens rosemary
                          sprigs
                          >
                          > 1 tbl volcano seasoning
                          >
                          >
                          >
                          > Inject nectar Into hens breast the night before cooking. Mix
                          dressing, and jam together and set aside. Heat a 14" deep Dutch oven
                          to 450 degrees, using 22 to 23 charcoals on top and bottom. A 12@
                          deep Dutch oven may need to be used also. Wash Cornish hens and
                          season with salt, pepper, & volcano seasoning. Place 1 or 2 sprigs of
                          rosemary inside each hen. Place on a rack in a heated Dutch oven.
                          Cover with preheated lid. Cook for 45 to 60 minutes, as the hens
                          brown reduce the heat to prevent burning. Glaze hens with dressing
                          mixture about 20 minutes before they are finished cooking. Remove the
                          Rosemary from the hens, and discard. Then glaze again before serving.
                          Garnish with sliced baked potatoes, tomato roses, Grapes or whatever
                          makes the dish look nice..
                          >
                          >
                          > Barbara Wilkins <barb7513@y...> wrote:
                          > Blueberry Cornbread Stuffed Game Hens
                          > PREP TIME: 1 1/2 Hours
                          > SERVES: 6
                          >
                          >
                          > COMMENT:
                          > Cornish game hens make an elegant dish for a dinner
                          > party or special celebration. Their leaner quality
                          > lends well to sauces and their natural drippings are
                          > very flavorful. I would recommend serving this dish
                          > with a dark green vegetable such as asparagus or
                          > broccoli and a loaf of crusty French bread.
                          >
                          > INGREDIENTS:
                          >
                          > 6 Rock Cornish game hens
                          > 2 cups fresh blueberries
                          > 1 cup orange juice
                          > 1/4 pound butter
                          > 1/2 pound bulk sausage
                          > 2 cups diced onions
                          > 1/4 cup diced celery
                          > 1/4 cup diced red bell pepper
                          > 1/4 cup diced garlic
                          > 1/2 cup diced apples
                          > 4 cups cooked corn bread
                          > 1/4 cup chopped parsley
                          > 1/4 cup sliced green onions
                          > 1 tsp fresh sage, chopped
                          > 1/2 tsp fresh thyme, chopped
                          > 1/2 tsp fresh rosemary, chopped
                          > salt and black pepper
                          > granulated garlic
                          > Louisiana Gold Pepper Sauce
                          > 3 cups chicken stock
                          > 1/2 cup chopped pecans
                          > 1 cup dry sherry
                          > 1/2 cup melted butter
                          > METHOD:
                          > Preheat oven to 350 degrees F. Rinse Cornish hens
                          > under cold running water. Drain well. Place the
                          > Cornish hens in a large cast iron dutch oven and
                          > sprinkle with the orange juice. Season generously,
                          > inside and out, using salt, pepper, granulated garlic
                          > and Louisiana Gold Pepper Sauce. In a cast iron
                          > skillet, melt 1/4 pound of butter over medium-high
                          > heat. Add bulk sausage and cook until brown. Add
                          > onions, celery, bell pepper and garlic. Sauté 3-5
                          > minutes or until vegetables are wilted. Add apples,
                          > blending well into the sausage mixture. When apples
                          > are slightly cooked, pour the mixture into a large
                          > mixing bowl. Add blueberries, corn bread, parsley,
                          > green onions, sage, thyme and rosemary. Using a wooden
                          > spoon, fold the corn bread into the sausage mixture.
                          > Add two cups of chicken stock or enough to moisten the
                          > corn bread and hold the stuffing together. Add pecans
                          > and season to taste using the salt and pepper. Stuff
                          > the Cornish hens with equal amounts of the stuffing,
                          > placing any excess stuffing the the corners of the
                          > roasting pan. Top the hens with sherry and melted
                          > butter. Bake, uncovered, for approximately one hour,
                          > basting the hens frequently during the process. When
                          > hens are golden brown, remove them from the oven and
                          > serve with natural pan drippings.
                          >
                          >
                          >
                          > --- Roy Powell wrote:
                          > > Okay all you great DO Kings and Queens,
                          > > I need a recipe for cooking three conrish game
                          > > hens. Anyone out
                          > > there got a good one? Let me have it and I will
                          > > bring it back,
                          > > honest.
                          > >
                          > > The Seasoned Rookie,
                          > > Roy
                          > >
                          > > PS Jeff, I know you have one now give it up...
                          > > hehehe.
                          > >
                          > >
                          >
                          >
                          > __________________________________
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                        • Roy Powell
                          Okay Jeff, I never thought about using corn before. Will it burn? Roy ... them in the bottom of your oven and place the cornish hens on them. JeffC ... cooking
                          Message 12 of 28 , Jul 2, 2003
                          • 0 Attachment
                            Okay Jeff, I never thought about using corn before. Will it burn?

                            Roy

                            --- In dutchovencooking@yahoogroups.com, Jeff Currier <altapig2@y...>
                            wrote:
                            > Roy:
                            > Try cutting 1/4 to 3/8 inch thick slices of corn on the cob. Place
                            them in the bottom of your oven and place the cornish hens on them.
                            JeffC
                            >
                            > "Powell Jr, Roy" <roy.powell.jr@l...> wrote:
                            > thank you Kathy,
                            > One other question, would it be okay to place the hens on a
                            cooking
                            > rack for oven style cooking? I have a rack I made for my 12 and
                            14" ovens,
                            > would this help me from burning the bottoms of the birds before
                            they are
                            > done?
                            >
                            > Roy
                            >
                            > -----Original Message-----
                            > From: Kathy Jacobs [mailto:jacobskl@j...]
                            > Sent: Tuesday, July 01, 2003 9:11 AM
                            > To: dutchovencooking@yahoogroups.com
                            > Subject: RE: [DUTCH OVEN COOKING] Help, need recipe
                            >
                            >
                            > Easy, but great recipe for Cornish game hens:
                            >
                            > Wash birds inside and out. Rub the outside of the bird with garlic
                            and
                            > rosemary. Stuff the inside with peeled garlic cloves and chopped
                            onions.
                            > Lay the three birds in Dutch Oven. Stick a cooking probe or
                            thermometer in
                            > the fleshy part of the breast of one of the birds. Cook for 45
                            minutes or
                            > until the juices run clear and the temperature of the meat is 170
                            F. Pull
                            > off the heat and let rest for 10 minutes. Eat!
                            >
                            >
                            >
                            > You can also add dried cranberries to the stuffing mix for an
                            alternate
                            > taste.
                            >
                            > Kathryn Jacobs, Microsoft MVP PowerPoint
                            > Get PowerPoint answers at http://www.powerpointanswers.com
                            > <http://www.powerpointanswers.com>
                            > Cook anything outdoors with http://www.outdoorcook.com
                            > <http://www.outdoorcook.com>
                            >
                            > Kathy is a trainer, writer, Girl Scout, parent, and whatever else
                            there is
                            > time for
                            > I believe life is meant to be lived. But:
                            > if we live without making a difference, it makes no difference that
                            we lived
                            >
                            >
                            >
                            >
                            >
                            > [Non-text portions of this message have been removed]
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                          • Jeff Currier
                            I mentioned a few days ago that I had sent in a Cedar Plank Salmon recipe to IDOS s recipe site. (FYI) If anyone is interested, it is now out on their site.
                            Message 13 of 28 , Jul 3, 2003
                            • 0 Attachment
                              I mentioned a few days ago that I had sent in a Cedar Plank Salmon recipe to IDOS's recipe site. (FYI) If anyone is interested, it is now out on their site. Just go to IDOS.com and you will see the link. It will be there for a week or 2. Enjoy. JeffC


                              Roy Powell <roy.powell.jr@...> wrote:
                              Hey Jeff,
                              I knew you have a good one Jeff.... This one has my mouth
                              watering already. Everyone has sent just great recipes out there and
                              I hope you all got a look at them. I'm going to try this. Could I
                              also mix up some stuffing in my 12" to go with it? If so, what would
                              be go with it.

                              Thanks again Jeff,
                              Roy


                              --- In dutchovencooking@yahoogroups.com, Jeff Currier <altapig2@y...>
                              wrote:
                              > OK Roy:
                              >
                              > Here is the recipe My Partner Dick and I took 1st place with at the
                              Utah State Fair in 97. I hope you like it. Enjoy the food. JeffC
                              >
                              >
                              >
                              > Raspberry Apricot Glazed CORNISH HENS
                              >
                              > 1 cup raspberry vinaigrette
                              1 can apricot nectar
                              >
                              > 1 cup apricot
                              jam salt &
                              pepper to taste
                              >
                              > 3 to 5 Cornish
                              hens rosemary
                              sprigs
                              >
                              > 1 tbl volcano seasoning
                              >
                              >
                              >
                              > Inject nectar Into hens breast the night before cooking. Mix
                              dressing, and jam together and set aside. Heat a 14" deep Dutch oven
                              to 450 degrees, using 22 to 23 charcoals on top and bottom. A 12@
                              deep Dutch oven may need to be used also. Wash Cornish hens and
                              season with salt, pepper, & volcano seasoning. Place 1 or 2 sprigs of
                              rosemary inside each hen. Place on a rack in a heated Dutch oven.
                              Cover with preheated lid. Cook for 45 to 60 minutes, as the hens
                              brown reduce the heat to prevent burning. Glaze hens with dressing
                              mixture about 20 minutes before they are finished cooking. Remove the
                              Rosemary from the hens, and discard. Then glaze again before serving.
                              Garnish with sliced baked potatoes, tomato roses, Grapes or whatever
                              makes the dish look nice..
                              >
                              >
                              > Barbara Wilkins <barb7513@y...> wrote:
                              > Blueberry Cornbread Stuffed Game Hens
                              > PREP TIME: 1 1/2 Hours
                              > SERVES: 6
                              >
                              >
                              > COMMENT:
                              > Cornish game hens make an elegant dish for a dinner
                              > party or special celebration. Their leaner quality
                              > lends well to sauces and their natural drippings are
                              > very flavorful. I would recommend serving this dish
                              > with a dark green vegetable such as asparagus or
                              > broccoli and a loaf of crusty French bread.
                              >
                              > INGREDIENTS:
                              >
                              > 6 Rock Cornish game hens
                              > 2 cups fresh blueberries
                              > 1 cup orange juice
                              > 1/4 pound butter
                              > 1/2 pound bulk sausage
                              > 2 cups diced onions
                              > 1/4 cup diced celery
                              > 1/4 cup diced red bell pepper
                              > 1/4 cup diced garlic
                              > 1/2 cup diced apples
                              > 4 cups cooked corn bread
                              > 1/4 cup chopped parsley
                              > 1/4 cup sliced green onions
                              > 1 tsp fresh sage, chopped
                              > 1/2 tsp fresh thyme, chopped
                              > 1/2 tsp fresh rosemary, chopped
                              > salt and black pepper
                              > granulated garlic
                              > Louisiana Gold Pepper Sauce
                              > 3 cups chicken stock
                              > 1/2 cup chopped pecans
                              > 1 cup dry sherry
                              > 1/2 cup melted butter
                              > METHOD:
                              > Preheat oven to 350 degrees F. Rinse Cornish hens
                              > under cold running water. Drain well. Place the
                              > Cornish hens in a large cast iron dutch oven and
                              > sprinkle with the orange juice. Season generously,
                              > inside and out, using salt, pepper, granulated garlic
                              > and Louisiana Gold Pepper Sauce. In a cast iron
                              > skillet, melt 1/4 pound of butter over medium-high
                              > heat. Add bulk sausage and cook until brown. Add
                              > onions, celery, bell pepper and garlic. Saut� 3-5
                              > minutes or until vegetables are wilted. Add apples,
                              > blending well into the sausage mixture. When apples
                              > are slightly cooked, pour the mixture into a large
                              > mixing bowl. Add blueberries, corn bread, parsley,
                              > green onions, sage, thyme and rosemary. Using a wooden
                              > spoon, fold the corn bread into the sausage mixture.
                              > Add two cups of chicken stock or enough to moisten the
                              > corn bread and hold the stuffing together. Add pecans
                              > and season to taste using the salt and pepper. Stuff
                              > the Cornish hens with equal amounts of the stuffing,
                              > placing any excess stuffing the the corners of the
                              > roasting pan. Top the hens with sherry and melted
                              > butter. Bake, uncovered, for approximately one hour,
                              > basting the hens frequently during the process. When
                              > hens are golden brown, remove them from the oven and
                              > serve with natural pan drippings.
                              >
                              >
                              >
                              > --- Roy Powell wrote:
                              > > Okay all you great DO Kings and Queens,
                              > > I need a recipe for cooking three conrish game
                              > > hens. Anyone out
                              > > there got a good one? Let me have it and I will
                              > > bring it back,
                              > > honest.
                              > >
                              > > The Seasoned Rookie,
                              > > Roy
                              > >
                              > > PS Jeff, I know you have one now give it up...
                              > > hehehe.
                              > >
                              > >
                              >
                              >
                              > __________________________________
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                              > SBC Yahoo! DSL - Now only $29.95 per month!
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                              [Non-text portions of this message have been removed]
                            • David Adams
                              The recipe doesn t say much about the size of the plank. Can you describe this a little better. Also, what does the plank do? ... === message truncated ===
                              Message 14 of 28 , Jul 3, 2003
                              • 0 Attachment
                                The recipe doesn't say much about the size of the
                                plank. Can you describe this a little better.

                                Also, what does the plank do?

                                --- Jeff Currier <altapig2@...> wrote:
                                > I mentioned a few days ago that I had sent in a
                                > Cedar Plank Salmon recipe to IDOS's recipe site.
                                > (FYI) If anyone is interested, it is now out on
                                > their site. Just go to IDOS.com and you will see the
                                > link. It will be there for a week or 2. Enjoy. JeffC
                                >
                                >
                                >
                                > Roy Powell <roy.powell.jr@...> wrote:
                                > Hey Jeff,
                                > I knew you have a good one Jeff.... This one has
                                > my mouth
                                > watering already. Everyone has sent just great
                                > recipes out there and
                                > I hope you all got a look at them. I'm going to try
                                > this. Could I
                                > also mix up some stuffing in my 12" to go with it?
                                > If so, what would
                                > be go with it.
                                >
                                > Thanks again Jeff,
                                > Roy
                                >
                                >
                                > --- In dutchovencooking@yahoogroups.com, Jeff
                                > Currier <altapig2@y...>
                                > wrote:
                                > > OK Roy:
                                > >
                                > > Here is the recipe My Partner Dick and I took 1st
                                > place with at the
                                > Utah State Fair in 97. I hope you like it. Enjoy the
                                > food. JeffC
                                > >
                                > >
                                > >
                                > > Raspberry Apricot Glazed CORNISH HENS
                                > >
                                > > 1 cup raspberry vinaigrette
                                >
                                > 1 can apricot nectar
                                > >
                                > > 1 cup apricot
                                > jam
                                > salt &
                                > pepper to taste
                                > >
                                > > 3 to 5 Cornish
                                > hens
                                > rosemary
                                > sprigs
                                > >
                                > > 1 tbl volcano seasoning
                                > >
                                > >
                                > >
                                > > Inject nectar Into hens breast the night before
                                > cooking. Mix
                                > dressing, and jam together and set aside. Heat a 14"
                                > deep Dutch oven
                                > to 450 degrees, using 22 to 23 charcoals on top and
                                > bottom. A 12@
                                > deep Dutch oven may need to be used also. Wash
                                > Cornish hens and
                                > season with salt, pepper, & volcano seasoning. Place
                                > 1 or 2 sprigs of
                                > rosemary inside each hen. Place on a rack in a
                                > heated Dutch oven.
                                > Cover with preheated lid. Cook for 45 to 60 minutes,
                                > as the hens
                                > brown reduce the heat to prevent burning. Glaze hens
                                > with dressing
                                > mixture about 20 minutes before they are finished
                                > cooking. Remove the
                                > Rosemary from the hens, and discard. Then glaze
                                > again before serving.
                                > Garnish with sliced baked potatoes, tomato roses,
                                > Grapes or whatever
                                > makes the dish look nice..
                                > >
                                > >
                                > > Barbara Wilkins <barb7513@y...> wrote:
                                > > Blueberry Cornbread Stuffed Game Hens
                                > > PREP TIME: 1 1/2 Hours
                                > > SERVES: 6
                                > >
                                > >
                                > > COMMENT:
                                > > Cornish game hens make an elegant dish for a
                                > dinner
                                > > party or special celebration. Their leaner quality
                                > > lends well to sauces and their natural drippings
                                > are
                                > > very flavorful. I would recommend serving this
                                > dish
                                > > with a dark green vegetable such as asparagus or
                                > > broccoli and a loaf of crusty French bread.
                                > >
                                > > INGREDIENTS:
                                > >
                                > > 6 Rock Cornish game hens
                                > > 2 cups fresh blueberries
                                > > 1 cup orange juice
                                > > 1/4 pound butter
                                > > 1/2 pound bulk sausage
                                > > 2 cups diced onions
                                > > 1/4 cup diced celery
                                > > 1/4 cup diced red bell pepper
                                > > 1/4 cup diced garlic
                                > > 1/2 cup diced apples
                                > > 4 cups cooked corn bread
                                > > 1/4 cup chopped parsley
                                > > 1/4 cup sliced green onions
                                > > 1 tsp fresh sage, chopped
                                > > 1/2 tsp fresh thyme, chopped
                                > > 1/2 tsp fresh rosemary, chopped
                                > > salt and black pepper
                                > > granulated garlic
                                > > Louisiana Gold Pepper Sauce
                                > > 3 cups chicken stock
                                > > 1/2 cup chopped pecans
                                > > 1 cup dry sherry
                                > > 1/2 cup melted butter
                                > > METHOD:
                                > > Preheat oven to 350 degrees F. Rinse Cornish hens
                                > > under cold running water. Drain well. Place the
                                > > Cornish hens in a large cast iron dutch oven and
                                > > sprinkle with the orange juice. Season generously,
                                > > inside and out, using salt, pepper, granulated
                                > garlic
                                > > and Louisiana Gold Pepper Sauce. In a cast iron
                                > > skillet, melt 1/4 pound of butter over medium-high
                                > > heat. Add bulk sausage and cook until brown. Add
                                > > onions, celery, bell pepper and garlic. Saut� 3-5
                                > > minutes or until vegetables are wilted. Add
                                > apples,
                                > > blending well into the sausage mixture. When
                                > apples
                                > > are slightly cooked, pour the mixture into a large
                                > > mixing bowl. Add blueberries, corn bread, parsley,
                                > > green onions, sage, thyme and rosemary. Using a
                                > wooden
                                > > spoon, fold the corn bread into the sausage
                                > mixture.
                                > > Add two cups of chicken stock or enough to moisten
                                > the
                                > > corn bread and hold the stuffing together. Add
                                > pecans
                                > > and season to taste using the salt and pepper.
                                > Stuff
                                > > the Cornish hens with equal amounts of the
                                > stuffing,
                                > > placing any excess stuffing the the corners of the
                                > > roasting pan. Top the hens with sherry and melted
                                > > butter. Bake, uncovered, for approximately one
                                > hour,
                                > > basting the hens frequently during the process.
                                > When
                                > > hens are golden brown, remove them from the oven
                                > and
                                > > serve with natural pan drippings.
                                > >
                                > >
                                > >
                                > > --- Roy Powell wrote:
                                > > > Okay all you great DO Kings and Queens,
                                > > > I need a recipe for cooking three conrish game
                                > > > hens. Anyone out
                                > > > there got a good one? Let me have it and I will
                                > > > bring it back,
                                > > > honest.
                                > > >
                                > > > The Seasoned Rookie,
                                > > > Roy
                                > > >
                                > > > PS Jeff, I know you have one now give it up...
                                > > > hehehe.
                                > > >
                                > > >
                                > >
                                > >
                                > > __________________________________
                                > > Do you Yahoo!?
                                > > SBC Yahoo! DSL - Now only $29.95 per month!
                                > > http://sbc.yahoo.com
                                > >
                                > >
                                > > To unsubscribe from this group,
                                > > click on "Edit My Membership" at the top right of
                                > the Group main
                                > page.
                                > > Then click on "Leave Group".
                                > >
                                > > Your use of Yahoo! Groups is subject to
                                > http://docs.yahoo.com/info/terms/
                                > >
                                > >
                                > >
                                > >
                                > > ---------------------------------
                                > > Do you Yahoo!?
                                >
                                === message truncated ===


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                              • Barbara Wilkins
                                Its also HIGHLY important that you do NOT use treated cedar planks, since treated wood is poisionous and last thing you want is tainted food! ... === message
                                Message 15 of 28 , Jul 3, 2003
                                • 0 Attachment
                                  Its also HIGHLY important that you do NOT use
                                  "treated" cedar planks, since treated wood is
                                  poisionous and last thing you want is tainted food!


                                  --- David Adams <elrey314159265359@...> wrote:
                                  > The recipe doesn't say much about the size of the
                                  > plank. Can you describe this a little better.
                                  >
                                  > Also, what does the plank do?
                                  >
                                  > --- Jeff Currier <altapig2@...> wrote:
                                  > > I mentioned a few days ago that I had sent in a
                                  > > Cedar Plank Salmon recipe to IDOS's recipe site.
                                  > > (FYI) If anyone is interested, it is now out on
                                  > > their site. Just go to IDOS.com and you will see
                                  > the
                                  > > link. It will be there for a week or 2. Enjoy.
                                  > JeffC
                                  > >
                                  > >
                                  > >
                                  > > Roy Powell <roy.powell.jr@...> wrote:
                                  > > Hey Jeff,
                                  > > I knew you have a good one Jeff.... This one
                                  > has
                                  > > my mouth
                                  > > watering already. Everyone has sent just great
                                  > > recipes out there and
                                  > > I hope you all got a look at them. I'm going to
                                  > try
                                  > > this. Could I
                                  > > also mix up some stuffing in my 12" to go with it?
                                  > > If so, what would
                                  > > be go with it.
                                  > >
                                  > > Thanks again Jeff,
                                  > > Roy
                                  > >
                                  > >
                                  > > --- In dutchovencooking@yahoogroups.com, Jeff
                                  > > Currier <altapig2@y...>
                                  > > wrote:
                                  > > > OK Roy:
                                  > > >
                                  > > > Here is the recipe My Partner Dick and I took
                                  > 1st
                                  > > place with at the
                                  > > Utah State Fair in 97. I hope you like it. Enjoy
                                  > the
                                  > > food. JeffC
                                  > > >
                                  > > >
                                  > > >
                                  > > > Raspberry Apricot Glazed CORNISH HENS
                                  > > >
                                  > > > 1 cup raspberry vinaigrette
                                  >
                                  > >
                                  > > 1 can apricot nectar
                                  > > >
                                  > > > 1 cup apricot
                                  > > jam
                                  >
                                  > > salt &
                                  > > pepper to taste
                                  > > >
                                  > > > 3 to 5 Cornish
                                  > > hens
                                  >
                                  > > rosemary
                                  > > sprigs
                                  > > >
                                  > > > 1 tbl volcano seasoning
                                  > > >
                                  > > >
                                  > > >
                                  > > > Inject nectar Into hens breast the night before
                                  > > cooking. Mix
                                  > > dressing, and jam together and set aside. Heat a
                                  > 14"
                                  > > deep Dutch oven
                                  > > to 450 degrees, using 22 to 23 charcoals on top
                                  > and
                                  > > bottom. A 12@
                                  > > deep Dutch oven may need to be used also. Wash
                                  > > Cornish hens and
                                  > > season with salt, pepper, & volcano seasoning.
                                  > Place
                                  > > 1 or 2 sprigs of
                                  > > rosemary inside each hen. Place on a rack in a
                                  > > heated Dutch oven.
                                  > > Cover with preheated lid. Cook for 45 to 60
                                  > minutes,
                                  > > as the hens
                                  > > brown reduce the heat to prevent burning. Glaze
                                  > hens
                                  > > with dressing
                                  > > mixture about 20 minutes before they are finished
                                  > > cooking. Remove the
                                  > > Rosemary from the hens, and discard. Then glaze
                                  > > again before serving.
                                  > > Garnish with sliced baked potatoes, tomato roses,
                                  > > Grapes or whatever
                                  > > makes the dish look nice..
                                  > > >
                                  > > >
                                  > > > Barbara Wilkins <barb7513@y...> wrote:
                                  > > > Blueberry Cornbread Stuffed Game Hens
                                  > > > PREP TIME: 1 1/2 Hours
                                  > > > SERVES: 6
                                  > > >
                                  > > >
                                  > > > COMMENT:
                                  > > > Cornish game hens make an elegant dish for a
                                  > > dinner
                                  > > > party or special celebration. Their leaner
                                  > quality
                                  > > > lends well to sauces and their natural drippings
                                  > > are
                                  > > > very flavorful. I would recommend serving this
                                  > > dish
                                  > > > with a dark green vegetable such as asparagus or
                                  > > > broccoli and a loaf of crusty French bread.
                                  > > >
                                  > > > INGREDIENTS:
                                  > > >
                                  > > > 6 Rock Cornish game hens
                                  > > > 2 cups fresh blueberries
                                  > > > 1 cup orange juice
                                  > > > 1/4 pound butter
                                  > > > 1/2 pound bulk sausage
                                  > > > 2 cups diced onions
                                  > > > 1/4 cup diced celery
                                  > > > 1/4 cup diced red bell pepper
                                  > > > 1/4 cup diced garlic
                                  > > > 1/2 cup diced apples
                                  > > > 4 cups cooked corn bread
                                  > > > 1/4 cup chopped parsley
                                  > > > 1/4 cup sliced green onions
                                  > > > 1 tsp fresh sage, chopped
                                  > > > 1/2 tsp fresh thyme, chopped
                                  > > > 1/2 tsp fresh rosemary, chopped
                                  > > > salt and black pepper
                                  > > > granulated garlic
                                  > > > Louisiana Gold Pepper Sauce
                                  > > > 3 cups chicken stock
                                  > > > 1/2 cup chopped pecans
                                  > > > 1 cup dry sherry
                                  > > > 1/2 cup melted butter
                                  > > > METHOD:
                                  > > > Preheat oven to 350 degrees F. Rinse Cornish
                                  > hens
                                  > > > under cold running water. Drain well. Place the
                                  > > > Cornish hens in a large cast iron dutch oven and
                                  > > > sprinkle with the orange juice. Season
                                  > generously,
                                  > > > inside and out, using salt, pepper, granulated
                                  > > garlic
                                  > > > and Louisiana Gold Pepper Sauce. In a cast iron
                                  > > > skillet, melt 1/4 pound of butter over
                                  > medium-high
                                  > > > heat. Add bulk sausage and cook until brown. Add
                                  > > > onions, celery, bell pepper and garlic. Saut�
                                  > 3-5
                                  > > > minutes or until vegetables are wilted. Add
                                  > > apples,
                                  > > > blending well into the sausage mixture. When
                                  > > apples
                                  > > > are slightly cooked, pour the mixture into a
                                  > large
                                  > > > mixing bowl. Add blueberries, corn bread,
                                  > parsley,
                                  > > > green onions, sage, thyme and rosemary. Using a
                                  > > wooden
                                  > > > spoon, fold the corn bread into the sausage
                                  > > mixture.
                                  > > > Add two cups of chicken stock or enough to
                                  > moisten
                                  > > the
                                  > > > corn bread and hold the stuffing together. Add
                                  > > pecans
                                  > > > and season to taste using the salt and pepper.
                                  > > Stuff
                                  > > > the Cornish hens with equal amounts of the
                                  > > stuffing,
                                  > > > placing any excess stuffing the the corners of
                                  > the
                                  > > > roasting pan. Top the hens with sherry and
                                  > melted
                                  > > > butter. Bake, uncovered, for approximately one
                                  > > hour,
                                  > > > basting the hens frequently during the process.
                                  > > When
                                  > > > hens are golden brown, remove them from the oven
                                  > > and
                                  > > > serve with natural pan drippings.
                                  > > >
                                  > > >
                                  > > >
                                  > > > --- Roy Powell wrote:
                                  > > > > Okay all you great DO Kings and Queens,
                                  > > > > I need a recipe for cooking three conrish game
                                  > > > > hens. Anyone out
                                  > > > > there got a good one? Let me have it and I
                                  > will
                                  > > > > bring it back,
                                  >
                                  === message truncated ===


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                                • Tom T.
                                  David the plank needs to be large enough so that you can lay the piece/pieces of fish on it with bare wood around it. The wood acts as 1) a physical holder for
                                  Message 16 of 28 , Jul 3, 2003
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                                    David the plank needs to be large enough so that you can lay the piece/pieces of fish on it with bare wood around it. The wood acts as 1) a physical holder for the fish and 2) as a heat reflector/insulator behind the fish. The wood in the simplest description is your "cooking pan".
                                    T-bone

                                    Barbara Wilkins <barb7513@...> wrote:
                                    Its also HIGHLY important that you do NOT use
                                    "treated" cedar planks, since treated wood is
                                    poisionous and last thing you want is tainted food!


                                    --- David Adams wrote:
                                    > The recipe doesn't say much about the size of the
                                    > plank. Can you describe this a little better.
                                    >
                                    > Also, what does the plank do?
                                    >
                                    > --- Jeff Currier wrote:
                                    > > I mentioned a few days ago that I had sent in a
                                    > > Cedar Plank Salmon recipe to IDOS's recipe site.
                                    > > (FYI) If anyone is interested, it is now out on
                                    > > their site. Just go to IDOS.com and you will see
                                    > the
                                    > > link. It will be there for a week or 2. Enjoy.
                                    > JeffC
                                    > >
                                    > >
                                    > >
                                    > > Roy Powell wrote:
                                    > > Hey Jeff,
                                    > > I knew you have a good one Jeff.... This one
                                    > has
                                    > > my mouth
                                    > > watering already. Everyone has sent just great
                                    > > recipes out there and
                                    > > I hope you all got a look at them. I'm going to
                                    > try
                                    > > this. Could I
                                    > > also mix up some stuffing in my 12" to go with it?
                                    > > If so, what would
                                    > > be go with it.
                                    > >
                                    > > Thanks again Jeff,
                                    > > Roy
                                    > >
                                    > >
                                    > > --- In dutchovencooking@yahoogroups.com, Jeff
                                    > > Currier
                                    > > wrote:
                                    > > > OK Roy:
                                    > > >
                                    > > > Here is the recipe My Partner Dick and I took
                                    > 1st
                                    > > place with at the
                                    > > Utah State Fair in 97. I hope you like it. Enjoy
                                    > the
                                    > > food. JeffC
                                    > > >
                                    > > >
                                    > > >
                                    > > > Raspberry Apricot Glazed CORNISH HENS
                                    > > >
                                    > > > 1 cup raspberry vinaigrette
                                    >
                                    > >
                                    > > 1 can apricot nectar
                                    > > >
                                    > > > 1 cup apricot
                                    > > jam
                                    >
                                    > > salt &
                                    > > pepper to taste
                                    > > >
                                    > > > 3 to 5 Cornish
                                    > > hens
                                    >
                                    > > rosemary
                                    > > sprigs
                                    > > >
                                    > > > 1 tbl volcano seasoning
                                    > > >
                                    > > >
                                    > > >
                                    > > > Inject nectar Into hens breast the night before
                                    > > cooking. Mix
                                    > > dressing, and jam together and set aside. Heat a
                                    > 14"
                                    > > deep Dutch oven
                                    > > to 450 degrees, using 22 to 23 charcoals on top
                                    > and
                                    > > bottom. A 12@
                                    > > deep Dutch oven may need to be used also. Wash
                                    > > Cornish hens and
                                    > > season with salt, pepper, & volcano seasoning.
                                    > Place
                                    > > 1 or 2 sprigs of
                                    > > rosemary inside each hen. Place on a rack in a
                                    > > heated Dutch oven.
                                    > > Cover with preheated lid. Cook for 45 to 60
                                    > minutes,
                                    > > as the hens
                                    > > brown reduce the heat to prevent burning. Glaze
                                    > hens
                                    > > with dressing
                                    > > mixture about 20 minutes before they are finished
                                    > > cooking. Remove the
                                    > > Rosemary from the hens, and discard. Then glaze
                                    > > again before serving.
                                    > > Garnish with sliced baked potatoes, tomato roses,
                                    > > Grapes or whatever
                                    > > makes the dish look nice..
                                    > > >
                                    > > >
                                    > > > Barbara Wilkins wrote:
                                    > > > Blueberry Cornbread Stuffed Game Hens
                                    > > > PREP TIME: 1 1/2 Hours
                                    > > > SERVES: 6
                                    > > >
                                    > > >
                                    > > > COMMENT:
                                    > > > Cornish game hens make an elegant dish for a
                                    > > dinner
                                    > > > party or special celebration. Their leaner
                                    > quality
                                    > > > lends well to sauces and their natural drippings
                                    > > are
                                    > > > very flavorful. I would recommend serving this
                                    > > dish
                                    > > > with a dark green vegetable such as asparagus or
                                    > > > broccoli and a loaf of crusty French bread.
                                    > > >
                                    > > > INGREDIENTS:
                                    > > >
                                    > > > 6 Rock Cornish game hens
                                    > > > 2 cups fresh blueberries
                                    > > > 1 cup orange juice
                                    > > > 1/4 pound butter
                                    > > > 1/2 pound bulk sausage
                                    > > > 2 cups diced onions
                                    > > > 1/4 cup diced celery
                                    > > > 1/4 cup diced red bell pepper
                                    > > > 1/4 cup diced garlic
                                    > > > 1/2 cup diced apples
                                    > > > 4 cups cooked corn bread
                                    > > > 1/4 cup chopped parsley
                                    > > > 1/4 cup sliced green onions
                                    > > > 1 tsp fresh sage, chopped
                                    > > > 1/2 tsp fresh thyme, chopped
                                    > > > 1/2 tsp fresh rosemary, chopped
                                    > > > salt and black pepper
                                    > > > granulated garlic
                                    > > > Louisiana Gold Pepper Sauce
                                    > > > 3 cups chicken stock
                                    > > > 1/2 cup chopped pecans
                                    > > > 1 cup dry sherry
                                    > > > 1/2 cup melted butter
                                    > > > METHOD:
                                    > > > Preheat oven to 350 degrees F. Rinse Cornish
                                    > hens
                                    > > > under cold running water. Drain well. Place the
                                    > > > Cornish hens in a large cast iron dutch oven and
                                    > > > sprinkle with the orange juice. Season
                                    > generously,
                                    > > > inside and out, using salt, pepper, granulated
                                    > > garlic
                                    > > > and Louisiana Gold Pepper Sauce. In a cast iron
                                    > > > skillet, melt 1/4 pound of butter over
                                    > medium-high
                                    > > > heat. Add bulk sausage and cook until brown. Add
                                    > > > onions, celery, bell pepper and garlic. Saut�
                                    > 3-5
                                    > > > minutes or until vegetables are wilted. Add
                                    > > apples,
                                    > > > blending well into the sausage mixture. When
                                    > > apples
                                    > > > are slightly cooked, pour the mixture into a
                                    > large
                                    > > > mixing bowl. Add blueberries, corn bread,
                                    > parsley,
                                    > > > green onions, sage, thyme and rosemary. Using a
                                    > > wooden
                                    > > > spoon, fold the corn bread into the sausage
                                    > > mixture.
                                    > > > Add two cups of chicken stock or enough to
                                    > moisten
                                    > > the
                                    > > > corn bread and hold the stuffing together. Add
                                    > > pecans
                                    > > > and season to taste using the salt and pepper.
                                    > > Stuff
                                    > > > the Cornish hens with equal amounts of the
                                    > > stuffing,
                                    > > > placing any excess stuffing the the corners of
                                    > the
                                    > > > roasting pan. Top the hens with sherry and
                                    > melted
                                    > > > butter. Bake, uncovered, for approximately one
                                    > > hour,
                                    > > > basting the hens frequently during the process.
                                    > > When
                                    > > > hens are golden brown, remove them from the oven
                                    > > and
                                    > > > serve with natural pan drippings.
                                    > > >
                                    > > >
                                    > > >
                                    > > > --- Roy Powell wrote:
                                    > > > > Okay all you great DO Kings and Queens,
                                    > > > > I need a recipe for cooking three conrish game
                                    > > > > hens. Anyone out
                                    > > > > there got a good one? Let me have it and I
                                    > will
                                    > > > > bring it back,
                                    >
                                    === message truncated ===


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                                  • Barbara Wilkins
                                    Cedar Plank Salmon Baked on a cedar plank, this native recipe is steeped in flavor and aroma (especially while BBQ ng). The plank should be a little wider and
                                    Message 17 of 28 , Jul 3, 2003
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                                      Cedar Plank Salmon

                                      Baked on a cedar plank, this native recipe is steeped
                                      in flavor and aroma (especially while BBQ'ng). The
                                      plank should be a little wider and longer than the
                                      fillet.
                                      salmon fillet about 1 1/2 lbs
                                      1/4 cup olive oil
                                      1 lemon, juice and zest
                                      1 Tbsp chopped fresh basil
                                      1/2 tsp salt
                                      1 tsp freshly ground black pepper
                                      Marinate the salmon in the ingredients while soaking
                                      the weighted plank in water for two hours. Place the
                                      salmon directly onto the plank and onto the grill.
                                      Close the BBQ and cook for 20 minutes on medium high.


                                      Salmon Plank Grilling Recipe

                                      1 Tbs. of Kosher salt
                                      1 Bay leaf
                                      whole pepper corns
                                      1 tsp. garlic powder
                                      1 tsp. onion powder
                                      1 tsp. dried rosemary
                                      olive oil
                                      1 Tbs. honey

                                      Grind all of the above except for the olive oil and
                                      honey in a coffee grinder. Coat the salmon fillet with
                                      olive oil. Sprinkle the fish liberally with the
                                      ground herbs and then drizzle the honey on top of
                                      the fish . Cook on the plank in a hot BBQ. Looks
                                      great, tastes great.


                                      The Heritage Workshop Special

                                      2-3 pound salmon fillet
                                      1/3 cup soy sauce
                                      1/3 cup Scotch Whisky
                                      1/3 cup maple syrup
                                      1/3 cup brown sugar
                                      1 tbsp vegetable oil
                                      1 tbsp minced garlic
                                      1 tbsp minced ginger
                                      2 tbsp crushed mustard seed
                                      1/4 tsp pepper

                                      Place salmon fillet(s) in a shallow dish. Mix all
                                      ingredients together and pour over the salmon filet
                                      Marinate for 1-3 hour. Soak cedar plank in cool water
                                      during this time. Pre-heat the barbeque to 400�F.
                                      Place the pre-soaked cedar plank directly on the rack
                                      for 5-10 minutes (until the bottom just starts to
                                      smoke). Remove the plank from the barbeque and wipe a
                                      thin coating of olive oil on the top side of the
                                      plank. Place salmon, skin side down, directly on the
                                      oiled plank and roast in the closed BBQ for about ten
                                      minutes. Let the plank smoke & baste the salmon with
                                      the marinade several times while it is cooking. Serves
                                      4-6.


                                      Hotel Cedar Plank Salmon

                                      2 pound salmon fillet
                                      3 T vegetable oil
                                      1 1/2 T soy sauce
                                      1 1/2 tsp. chopped garlic
                                      1/2 tsp. salt
                                      1/4 tsp. white pepper
                                      1/3 cup Rye or Scotch Whisky
                                      1 T brown sugar
                                      Place salmon filet in a long shallow dish. Mix
                                      together all ingredients and pour over the salmon
                                      filet. Marinate for 1/2 hour. Pre-heat oven to 400�F.
                                      Place the cedar plank directly on the oven rack and
                                      bake for 8-10 minutes. This will lightly toast the
                                      wood. Remove the plank from the oven and rub with a
                                      thin coating of olive oil while plank is still hot.
                                      Place salmon directly on the hot plank and roast on
                                      the plank for about ten minutes. Serves 4 - 6


                                      Cedar Plank Roasted Salmon

                                      8-ounce salmon filet
                                      one cedar plank
                                      Apple horseradish
                                      Salmon glaze

                                      Apple Horseradish
                                      4 tablespoons sour cream
                                      1/2 apple
                                      2 teaspoons lemon juice
                                      2 tablespoons horseradish
                                      1/4 teaspoon minced garlic
                                      Mix sour cream, lemon juice, horseradish and garlic in
                                      bowl. Grate apple and mix with other ingredients and
                                      refrigerate.

                                      Salmon Glaze
                                      1/2 cup maple syrup
                                      1/4 cup lemon juice
                                      1/2 cup soy sauce
                                      1 teaspoon chopped ginger
                                      1 teaspoon chopped garlic
                                      Place all ingredients in a small sauce pot and bring
                                      to a slow boil, and let reduce by half.

                                      Directions:
                                      Soak cedar plank in water at least 30 minutes. Prepare
                                      grill (high heat). Heat oven to 350 degrees. Place
                                      cedar plank on grill and place salmon filet on plank.
                                      The water from the plank will steam out and through
                                      the salmon, beginning the cooking process. Baste fish
                                      with salmon glaze. When plank starts to char and smoke
                                      (about 5 minutes), remove from grill and baste one
                                      more time. Place in oven for 10 to 15 minutes until
                                      salmon is cooked through. Remove from oven and place
                                      on plate. Add a little apple horseradish and serve.


                                      Grilled Cedar Plank Salmon with Yellow Pepper Saffron
                                      Sauce

                                      4 - 12 by 12-inch soaked cedar planks
                                      4 salmon fillets (6 ounces each)
                                      2 tablespoons olive oil
                                      Salt and freshly ground pepper

                                      Preheat grill. Remove the planks from the water and
                                      place on the grill until hot. Have ready 4 sheets of
                                      aluminum foil cut into 16 by 16-inch sheets.
                                      Remove the planks with tongs and place 1 plank in the
                                      center of each piece of foil. Brush the salmon on both
                                      sides with olive oil and season with salt and pepper
                                      to taste. Wrap the aluminum around the salmon, return
                                      to the grill and cook for approximately
                                      10 minutes or to medium well done. Remove fillets from
                                      the plank and drizzle with sauce.

                                      YELLOW PEPPER SAFFRON SAUCE
                                      2 yellow peppers, charred on the grill, seeded and
                                      coarsely chopped
                                      1/3 cup rice wine vinegar
                                      6 cloves garlic, coarsely chopped
                                      Pinch of saffron threads
                                      1 tablespoon honey
                                      1 teaspoon Dijon mustard
                                      3/4 cup pure olive oil
                                      Salt and freshly ground pepper

                                      In a blender or food processor, combine the peppers,
                                      vinegar, garlic, saffron, honey, and mustard and blend
                                      30 seconds. With the motor running, slowly add the oil
                                      until it emulsifies. Season to taste with salt and
                                      pepper.


                                      Planked Salmon with Feta Cheese Crust Recipe

                                      Topping: feta cheese, olive oil, lemon pepper, dill
                                      weed, garlic (finely chopped, or powder). Mix
                                      thoroughly, to the consistency of a lumpy paste.
                                      Spread about 1/4" thick on the flesh side of the
                                      salmon fillet. Cover and refrigerate for several
                                      hours. About the time you begin preheating the grill,
                                      remove fish from refrigerator and allow it to come to
                                      room temperature. Place skin-side down on soaked,
                                      already-smoking cedar plank, and cook as slowly as
                                      possible, lid down as much as possible. When the feta
                                      cheese is browned a little on top, the salmon should
                                      be nicely cooked, still a little translucent in the
                                      center. AND the feta? its original strong smell has
                                      been replaced with a savory smoky sweetness.


                                      Charred Planked Salmon Recipe

                                      This recipe is unique in that it uses a charred plank,
                                      make it the last use for your plank.

                                      One cedar grilling plank
                                      One 3 lb King salmon fillet
                                      Olive oil
                                      Lemon juice & vinegar to taste
                                      parsley

                                      Prepare your coals for grilling as you normally would
                                      in a charcoal or gas grill. Lightly oil one side of
                                      the Plank with oil and place it, oiled side down, on
                                      the hot coals. Char the wood well, and then remove
                                      and flip it over. Brush the charred side again with
                                      olive oil and a little lemon juice or vinegar. Now
                                      lay your fillet skin side down on the plank, and close
                                      the hood, or use a tin foil tent. Cook the fish about
                                      10 minutes per inch thickness. Brush the fish well
                                      with oil with a sprinkling of parsley about two
                                      minutes before it's done. The skin will stick to the
                                      board and fish will loosen easily with a spatula.
                                      Prepare for the most flavorful planked salmon you have
                                      ever had.


                                      Cedar Orange Salmon Recipe

                                      1 salmon fillet, about 11/2 lbs
                                      1/4 cup olive oil
                                      1 lemon or orange, juice and zest
                                      1 Tbsp chopped fresh basil
                                      1/2 tsp salt
                                      1 tsp freshly ground black pepper

                                      Marinate the salmon in remaining ingredients.
                                      Meanwhile, soak a cedar plank in cold water for about
                                      2 hours (weighting it with something heavy)

                                      TO BARBECUE:
                                      Place salmon on plank. Put the plank directly on the
                                      barbecue grill. Close the lid and cook over
                                      medium-high heat for about20 minutes. Preparation
                                      time: 2 hours Cooking time: 20 minutes depending on
                                      thickness of salmon. Serves 2


                                      Spicy planked salmon Recipe

                                      1/2 pound salmon
                                      1 tablespoon Creole spice
                                      1 cedar plank, oiled well with olive oil
                                      1/2 onion, grilled
                                      1/2 pepper, grilled
                                      1 cup marinade

                                      MARINADE:
                                      1/4 cup olive oil
                                      2 Tbl. lemonade concentrate
                                      2 Tbl. BBQ sauce
                                      Salt & Pepper
                                      1 Tbl. Dill

                                      PREPARATION: Rub salmon with Creole spice and place on
                                      the cedar plank. Place salmon on grill, close the lid.
                                      . Chop grilled onion and pepper and add to
                                      BBQ sauce. After 10 minutes, brush marinade on
                                      salmon. Let cook 2-6 more minutes.



                                      Cedar planked BBQ Salmon Recipe

                                      8 Salmon 6 oz Fillets, Skinless
                                      2 cedar planks, soaked in water for 4 to 6 hours
                                      1 tbsp. BBQ seasoning
                                      sea salt
                                      1 large lemon
                                      Crust Mixture
                                      Mix together the following:
                                      1 cup fresh dill, chopped
                                      1/2 cup shallots, chopped
                                      2 cloves garlic, chopped
                                      2 green onions, chopped
                                      3 tbsp. black pepper, cracked
                                      2 tbsp. olive oil
                                      juice of one lemon

                                      Preheat grill to high. Sprinkle BBQ seasoning on
                                      salmon. Combine together all ingredients for the crust
                                      mixture and spread generously over the flesh side not
                                      skin side) of each fillet. Season soaked planks with
                                      sea salt and place on grill, close lid and heat for 3
                                      to 5 minutes until they start to crackle and smoke.
                                      Carefully lift lid and place salmon fillets on hot
                                      planks, skin side down. Close
                                      lid and plank-bake salmon for 12 to 15 minutes for
                                      medium doneness. Check periodically to make sure that
                                      planks are not on fire. Use spray bottle to extinguish
                                      any flames. Squeeze lemon over fillets.
                                      Carefully remove planks from grill and transfer
                                      salmon to serving platter.


                                      Planked Salmon Recipe With Pineapple, Rhubarb

                                      2 sides salmon (5lb each)
                                      1 cup pineapple juice
                                      1 cup rhubarb -- grilled, minced
                                      1 cup fresh pineapple -- crushed
                                      1/4 cup Habanero pepper -- minced
                                      Dry Rub
                                      4 TB brown sugar
                                      4 TB Kosher salt
                                      4 TB black pepper
                                      4 TB fresh dill

                                      Combine all ingredients and reserve. Combine in a bowl
                                      the pineapple juice, rhubarb, pineapple and habanero
                                      pepper. Reserve this for mopping
                                      the fish while cooking. In long strokes, from the tail
                                      to the head, rub the dry rub on the salmon sides
                                      making sure to do long, slow strokes.
                                      Rub the salmon for 5 minutes. Allow the salmon to sit
                                      in the refrigerator for 3 hours. Rinse the salmon with
                                      cold water. Cut to size & lay the fish fillets, skin
                                      side down on a soaked, oiled cedar or alder planks.
                                      Place in a 225 degree barbeque. Cook/smoke the salmon
                                      for 2 1/2 hours coating the salmon
                                      every 10-20 minutes with the basting liquid.


                                      Planked Salmon Steak Recipe

                                      4 salmon steaks
                                      1 1/2 tablespoons olive oil
                                      1 teaspoon Dijon mustard
                                      1 teaspoon freshly ground pepper
                                      Salt to taste
                                      Season and preheat the plank to 350 degrees. Place the
                                      fish on the plank.
                                      Combine the oil, mustard, pepper and salt. Brush over
                                      the steaks.
                                      Grill about 18 to 20 minutes depending on thickness
                                      until done. Serves 4.


                                      Hazelnut Grilled Salmon Recipe

                                      1/4 - 1/2 cup of skinned hazel nuts. (Place hazelnuts
                                      in oven at 375 F; bake for 8-10 minutes. Quickly put
                                      in a clean dry dish towel, fold & rub vigorously to
                                      remove as much skin as possible. Finely chop nuts in
                                      a food processor, nut grinder or with a chef's knife.)

                                      4 lb. salmon fillets
                                      1 Tblspn apple butter
                                      1 Tblspn Dijon Mustard
                                      1/4 Tspn dry thyme leaves
                                      2 pinches of black pepper

                                      Season cedar planks with olive oil and place salmon
                                      skin side down. Combine apple butter, mustard, thyme &
                                      pepper in a bowl, Brush on salmon. Top with hazel
                                      nuts. Grill until fish flakes easily with a fork. Be
                                      ready to crave more!


                                      Herbed Salmon Recipe

                                      4 Salmon Fillets
                                      2 Tablespoons Honey Mustard
                                      1/4 c. chopped, mixed herbs
                                      (Chives, parsley, dill, rosemary, basil and mint)

                                      Oil plank and salmon skin. Place fillet skin side down
                                      on the grilling plank. Combine the mustard & herbs in
                                      a small bowl; brush mixture over salmon.
                                      Grill until salmon is barely opaque in the center.


                                      Cedar Plank Pineapple Teriyaki Salmon

                                      2 Cedar planks
                                      8 oz Salmon fillets
                                      1/4 fresh pineapple
                                      1 bottle of Teriyaki sauce
                                      1/2 lb of fresh asparagus.

                                      Cut pineapple into chunks and mix together with
                                      teriyaki. Marinate salmon fillets in teriyaki sauce
                                      for at least two hours. Soak cedar planks in water for
                                      at least one hour. Cook white rice in rice cooker for
                                      14 min. Preheat covered grill on high. Remove the
                                      planks from the water and lightly season with olive
                                      oil (top side only Place salmon fillet on top of cedar
                                      plank. Place plank directly on preheated grill and
                                      close cover. Cook until salmon is done.


                                      West Coast Planked Salmon

                                      1 salmon fillet, about 1 to 2 pounds
                                      1/4 cup olive oil
                                      Juice of 1 lemon
                                      1 Tablespoon chopped basil
                                      1/2 teaspoon salt
                                      1 teaspoon fresh black pepper

                                      You'll need a piece of cedar plank slightly larger
                                      than the laid out size of the fish you wish to cook.
                                      Soak the board for several hours in cool water.
                                      It's good to put something heavy on it to be sure all
                                      of the wood is submerged and soaked. Oven treatment:
                                      Combine all ingredients except the salmon.
                                      Marinate the salmon for several hours in this mixture.
                                      Preheat the oven to 450 degrees and place the soaked
                                      plank in the oven for about 5 minutes.
                                      Remove the fish from the marinade and place it on the
                                      plank and bake until cooked, about 10 to 15 minutes
                                      depending on thickness. Grill treatment: The same as
                                      with the oven but be careful to adjust the
                                      heat of the grill so the board does not ignite.


                                      Cedar Plank Salmon

                                      Maple Mustard Glaze
                                      1/4 cup 100% Pure Maple Syrup
                                      2 Cloves Crushed Garlic
                                      1 tbsp. Grated Orange Rind
                                      1 tbsp. Dijon or Grainy Style Mustard
                                      Salt & Pepper to taste

                                      Soak cedar plank in cold water for a minimum of 2
                                      hours. Preheat barbecue grill to high, about 500 to
                                      600 degrees F. Place cedar plank on grill, close
                                      barbecue lid and preheat the plank for 2-3 minutes.
                                      Place salmon fillets (either plain or marinated in
                                      your favorite marinade) onto the heated cedar plank,
                                      close barbecue lid and plank/cook salmon for 12-15
                                      minutes. Brush salmon with Maple/Mustard Glaze
                                      during the last 4-5 minutes of cooking. When salmon is
                                      cooked, carefully remove from hot plank to a platter
                                      and serve.


                                      Planked Salmon with Ginger Spice Rub

                                      This method of cooking salmon is an old technique used
                                      by Pacific Northwest Indians. The smoky essence from
                                      the cedar plank infuses the salmon with a fantastic
                                      flavor. Usually, burning softwoods on the grill
                                      creates an unpleasant taste, but cedar is the
                                      exception! For a variation, substitute any untreated
                                      hardwood plank cut to the size of 2 x 6 x 18 inches.
                                      Soak the plank for 1 to 24 hours. You will be able to
                                      reuse the plank eight to twelve times before it burns
                                      away completely.

                                      1 cedar plank, 3/4 x 7 x 15 inches
                                      3- to 4-pound fresh salmon fillet, skin on
                                      1/3 cup very finely minced ginger

                                      Spice Rub
                                      10 tablespoons packed light brown sugar
                                      2 to 3 teaspoons salt
                                      1 tablespoon ground allspice
                                      1 tablespoon ground nutmeg
                                      1 tablespoon ground cloves
                                      1 tablespoon finely ground white pepper

                                      Preparation
                                      Soak the plank in water for 1 to 24 hours. The plank
                                      will float-that's fine! Keep the salmon refrigerated.
                                      Set aside the ginger. In a small bowl, combine the rub
                                      ingredients. Mix well. All advance preparation may be
                                      completed up tot 24 hours before you begin the final
                                      steps.

                                      Final Steps
                                      Just before cooking, place the salmon on the plank.
                                      Score the salmon lengthwise and crosswise, making cuts
                                      that go up to, but not through the skin, and are 1/2
                                      inch apart. Rub the ginger over the salmon and into
                                      the cuts. Sprinkle on about 4 to 5 tablespoons of the
                                      rub, rubbing it over the salmon and deeply
                                      into the cuts. The unused rub can be bottled and
                                      stored.

                                      To Grill
                                      If using a gas or electric grill, preheat to medium
                                      (350�). If using charcoal or wood, prepare a fire.
                                      When the gas or electric grill is preheated or the
                                      coals or wood are ash covered, lay the plank on the
                                      barbecue. When the plank begins to smoke, cover
                                      the grill. Cook for about 17 minutes, or until the
                                      flesh of the salmon begins to flake when prodded with
                                      a knife and fork.


                                      Old Fashioned Planked Steak

                                      1 steak 2 inches thick
                                      Duchess potatoes
                                      Various kinds of cooked vegetables
                                      Butter
                                      Chopped parsley
                                      Salt
                                      Paprika

                                      Trim the fat and make outline of the steak even. Sear
                                      it on both sides on a hot griddle or pan, using no
                                      fat. Cook fifteen minutes, turning frequently.
                                      Oil a heated plank, place the steak on the plank and
                                      arrange border of Duchess potatoes around it. Arrange
                                      other cooked vegetables, such as stuffed tomatoes or
                                      green peppers, small boiled onions, peas,
                                      string beans and cubes of carrot or turnip, around the
                                      steak, also, so that the board is entirely concealed.
                                      Place the plank in the oven until the
                                      potato border is browned and all the vegetables are
                                      heated through. After removing it from the oven,
                                      spread the steak with butter into which
                                      has been rubbed finely chopped parsley, salt and
                                      paprika.



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                                    • Jeff Currier
                                      It will brown up, but after you are done cooking you throw it away. And if you are cooking in a cookoff, where you have to present everything that you cook in
                                      Message 18 of 28 , Jul 3, 2003
                                      • 0 Attachment
                                        It will brown up, but after you are done cooking you throw it away. And if you are cooking in a cookoff, where you have to present everything that you cook in the oven to the Judges. You just place the corn on your lid under your garnish. It is presented to the judges, they just can't see it. JeffC

                                        Roy Powell <roy.powell.jr@...> wrote:Okay Jeff, I never thought about using corn before. Will it burn?

                                        Roy

                                        --- In dutchovencooking@yahoogroups.com, Jeff Currier <altapig2@y...>
                                        wrote:
                                        > Roy:
                                        > Try cutting 1/4 to 3/8 inch thick slices of corn on the cob. Place
                                        them in the bottom of your oven and place the cornish hens on them.
                                        JeffC
                                        >
                                        > "Powell Jr, Roy" <roy.powell.jr@l...> wrote:
                                        > thank you Kathy,
                                        > One other question, would it be okay to place the hens on a
                                        cooking
                                        > rack for oven style cooking? I have a rack I made for my 12 and
                                        14" ovens,
                                        > would this help me from burning the bottoms of the birds before
                                        they are
                                        > done?
                                        >
                                        > Roy
                                        >
                                        > -----Original Message-----
                                        > From: Kathy Jacobs [mailto:jacobskl@j...]
                                        > Sent: Tuesday, July 01, 2003 9:11 AM
                                        > To: dutchovencooking@yahoogroups.com
                                        > Subject: RE: [DUTCH OVEN COOKING] Help, need recipe
                                        >
                                        >
                                        > Easy, but great recipe for Cornish game hens:
                                        >
                                        > Wash birds inside and out. Rub the outside of the bird with garlic
                                        and
                                        > rosemary. Stuff the inside with peeled garlic cloves and chopped
                                        onions.
                                        > Lay the three birds in Dutch Oven. Stick a cooking probe or
                                        thermometer in
                                        > the fleshy part of the breast of one of the birds. Cook for 45
                                        minutes or
                                        > until the juices run clear and the temperature of the meat is 170
                                        F. Pull
                                        > off the heat and let rest for 10 minutes. Eat!
                                        >
                                        >
                                        >
                                        > You can also add dried cranberries to the stuffing mix for an
                                        alternate
                                        > taste.
                                        >
                                        > Kathryn Jacobs, Microsoft MVP PowerPoint
                                        > Get PowerPoint answers at http://www.powerpointanswers.com
                                        > <http://www.powerpointanswers.com>
                                        > Cook anything outdoors with http://www.outdoorcook.com
                                        > <http://www.outdoorcook.com>
                                        >
                                        > Kathy is a trainer, writer, Girl Scout, parent, and whatever else
                                        there is
                                        > time for
                                        > I believe life is meant to be lived. But:
                                        > if we live without making a difference, it makes no difference that
                                        we lived
                                        >
                                        >
                                        >
                                        >
                                        >
                                        > [Non-text portions of this message have been removed]
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                                      • Jeff Currier
                                        Yes, you can cook stuffing to go with it. I just don t stuff the birds because this recipe was one Dick and I competed with. A stuffed bird takes longer to
                                        Message 19 of 28 , Jul 3, 2003
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                                          Yes, you can cook stuffing to go with it. I just don't stuff the birds because this recipe was one Dick and I competed with. A stuffed bird takes longer to cook. But, yes stuffing would go good with it. JeffC

                                          Roy Powell <roy.powell.jr@...> wrote:Hey Jeff,
                                          I knew you have a good one Jeff.... This one has my mouth
                                          watering already. Everyone has sent just great recipes out there and
                                          I hope you all got a look at them. I'm going to try this. Could I
                                          also mix up some stuffing in my 12" to go with it? If so, what would
                                          be go with it.

                                          Thanks again Jeff,
                                          Roy


                                          --- In dutchovencooking@yahoogroups.com, Jeff Currier <altapig2@y...>
                                          wrote:
                                          > OK Roy:
                                          >
                                          > Here is the recipe My Partner Dick and I took 1st place with at the
                                          Utah State Fair in 97. I hope you like it. Enjoy the food. JeffC
                                          >
                                          >
                                          >
                                          > Raspberry Apricot Glazed CORNISH HENS
                                          >
                                          > 1 cup raspberry vinaigrette
                                          1 can apricot nectar
                                          >
                                          > 1 cup apricot
                                          jam salt &
                                          pepper to taste
                                          >
                                          > 3 to 5 Cornish
                                          hens rosemary
                                          sprigs
                                          >
                                          > 1 tbl volcano seasoning
                                          >
                                          >
                                          >
                                          > Inject nectar Into hens breast the night before cooking. Mix
                                          dressing, and jam together and set aside. Heat a 14" deep Dutch oven
                                          to 450 degrees, using 22 to 23 charcoals on top and bottom. A 12@
                                          deep Dutch oven may need to be used also. Wash Cornish hens and
                                          season with salt, pepper, & volcano seasoning. Place 1 or 2 sprigs of
                                          rosemary inside each hen. Place on a rack in a heated Dutch oven.
                                          Cover with preheated lid. Cook for 45 to 60 minutes, as the hens
                                          brown reduce the heat to prevent burning. Glaze hens with dressing
                                          mixture about 20 minutes before they are finished cooking. Remove the
                                          Rosemary from the hens, and discard. Then glaze again before serving.
                                          Garnish with sliced baked potatoes, tomato roses, Grapes or whatever
                                          makes the dish look nice..
                                          >
                                          >
                                          > Barbara Wilkins <barb7513@y...> wrote:
                                          > Blueberry Cornbread Stuffed Game Hens
                                          > PREP TIME: 1 1/2 Hours
                                          > SERVES: 6
                                          >
                                          >
                                          > COMMENT:
                                          > Cornish game hens make an elegant dish for a dinner
                                          > party or special celebration. Their leaner quality
                                          > lends well to sauces and their natural drippings are
                                          > very flavorful. I would recommend serving this dish
                                          > with a dark green vegetable such as asparagus or
                                          > broccoli and a loaf of crusty French bread.
                                          >
                                          > INGREDIENTS:
                                          >
                                          > 6 Rock Cornish game hens
                                          > 2 cups fresh blueberries
                                          > 1 cup orange juice
                                          > 1/4 pound butter
                                          > 1/2 pound bulk sausage
                                          > 2 cups diced onions
                                          > 1/4 cup diced celery
                                          > 1/4 cup diced red bell pepper
                                          > 1/4 cup diced garlic
                                          > 1/2 cup diced apples
                                          > 4 cups cooked corn bread
                                          > 1/4 cup chopped parsley
                                          > 1/4 cup sliced green onions
                                          > 1 tsp fresh sage, chopped
                                          > 1/2 tsp fresh thyme, chopped
                                          > 1/2 tsp fresh rosemary, chopped
                                          > salt and black pepper
                                          > granulated garlic
                                          > Louisiana Gold Pepper Sauce
                                          > 3 cups chicken stock
                                          > 1/2 cup chopped pecans
                                          > 1 cup dry sherry
                                          > 1/2 cup melted butter
                                          > METHOD:
                                          > Preheat oven to 350 degrees F. Rinse Cornish hens
                                          > under cold running water. Drain well. Place the
                                          > Cornish hens in a large cast iron dutch oven and
                                          > sprinkle with the orange juice. Season generously,
                                          > inside and out, using salt, pepper, granulated garlic
                                          > and Louisiana Gold Pepper Sauce. In a cast iron
                                          > skillet, melt 1/4 pound of butter over medium-high
                                          > heat. Add bulk sausage and cook until brown. Add
                                          > onions, celery, bell pepper and garlic. Saut� 3-5
                                          > minutes or until vegetables are wilted. Add apples,
                                          > blending well into the sausage mixture. When apples
                                          > are slightly cooked, pour the mixture into a large
                                          > mixing bowl. Add blueberries, corn bread, parsley,
                                          > green onions, sage, thyme and rosemary. Using a wooden
                                          > spoon, fold the corn bread into the sausage mixture.
                                          > Add two cups of chicken stock or enough to moisten the
                                          > corn bread and hold the stuffing together. Add pecans
                                          > and season to taste using the salt and pepper. Stuff
                                          > the Cornish hens with equal amounts of the stuffing,
                                          > placing any excess stuffing the the corners of the
                                          > roasting pan. Top the hens with sherry and melted
                                          > butter. Bake, uncovered, for approximately one hour,
                                          > basting the hens frequently during the process. When
                                          > hens are golden brown, remove them from the oven and
                                          > serve with natural pan drippings.
                                          >
                                          >
                                          >
                                          > --- Roy Powell wrote:
                                          > > Okay all you great DO Kings and Queens,
                                          > > I need a recipe for cooking three conrish game
                                          > > hens. Anyone out
                                          > > there got a good one? Let me have it and I will
                                          > > bring it back,
                                          > > honest.
                                          > >
                                          > > The Seasoned Rookie,
                                          > > Roy
                                          > >
                                          > > PS Jeff, I know you have one now give it up...
                                          > > hehehe.
                                          > >
                                          > >
                                          >
                                          >
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                                        • Jeff Currier
                                          David: Well, I ll be as to the point about this as I can. I use a nice flat piece of rift wood, that I find while fishing. As long as it fits in the oven. Then
                                          Message 20 of 28 , Jul 9, 2003
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                                            David:
                                            Well, I'll be as to the point about this as I can. I use a nice flat piece of rift wood, that I find while fishing. As long as it fits in the oven. Then I cut the fish to fit it. I have always figured, it kept the temp on the meat cooler then the actual oven. But, I also like the flavor from the sea, in the wood. I cook that while fishing on the rocks by the ocean. This is very much a seat of the pants recipe. JeffC

                                            David Adams <elrey314159265359@...> wrote:
                                            The recipe doesn't say much about the size of the
                                            plank. Can you describe this a little better.

                                            Also, what does the plank do?

                                            --- Jeff Currier wrote:
                                            > I mentioned a few days ago that I had sent in a
                                            > Cedar Plank Salmon recipe to IDOS's recipe site.
                                            > (FYI) If anyone is interested, it is now out on
                                            > their site. Just go to IDOS.com and you will see the
                                            > link. It will be there for a week or 2. Enjoy. JeffC
                                            >
                                            >
                                            >
                                            > Roy Powell wrote:
                                            > Hey Jeff,
                                            > I knew you have a good one Jeff.... This one has
                                            > my mouth
                                            > watering already. Everyone has sent just great
                                            > recipes out there and
                                            > I hope you all got a look at them. I'm going to try
                                            > this. Could I
                                            > also mix up some stuffing in my 12" to go with it?
                                            > If so, what would
                                            > be go with it.
                                            >
                                            > Thanks again Jeff,
                                            > Roy
                                            >
                                            >
                                            > --- In dutchovencooking@yahoogroups.com, Jeff
                                            > Currier
                                            > wrote:
                                            > > OK Roy:
                                            > >
                                            > > Here is the recipe My Partner Dick and I took 1st
                                            > place with at the
                                            > Utah State Fair in 97. I hope you like it. Enjoy the
                                            > food. JeffC
                                            > >
                                            > >
                                            > >
                                            > > Raspberry Apricot Glazed CORNISH HENS
                                            > >
                                            > > 1 cup raspberry vinaigrette
                                            >
                                            > 1 can apricot nectar
                                            > >
                                            > > 1 cup apricot
                                            > jam
                                            > salt &
                                            > pepper to taste
                                            > >
                                            > > 3 to 5 Cornish
                                            > hens
                                            > rosemary
                                            > sprigs
                                            > >
                                            > > 1 tbl volcano seasoning
                                            > >
                                            > >
                                            > >
                                            > > Inject nectar Into hens breast the night before
                                            > cooking. Mix
                                            > dressing, and jam together and set aside. Heat a 14"
                                            > deep Dutch oven
                                            > to 450 degrees, using 22 to 23 charcoals on top and
                                            > bottom. A 12@
                                            > deep Dutch oven may need to be used also. Wash
                                            > Cornish hens and
                                            > season with salt, pepper, & volcano seasoning. Place
                                            > 1 or 2 sprigs of
                                            > rosemary inside each hen. Place on a rack in a
                                            > heated Dutch oven.
                                            > Cover with preheated lid. Cook for 45 to 60 minutes,
                                            > as the hens
                                            > brown reduce the heat to prevent burning. Glaze hens
                                            > with dressing
                                            > mixture about 20 minutes before they are finished
                                            > cooking. Remove the
                                            > Rosemary from the hens, and discard. Then glaze
                                            > again before serving.
                                            > Garnish with sliced baked potatoes, tomato roses,
                                            > Grapes or whatever
                                            > makes the dish look nice..
                                            > >
                                            > >
                                            > > Barbara Wilkins wrote:
                                            > > Blueberry Cornbread Stuffed Game Hens
                                            > > PREP TIME: 1 1/2 Hours
                                            > > SERVES: 6
                                            > >
                                            > >
                                            > > COMMENT:
                                            > > Cornish game hens make an elegant dish for a
                                            > dinner
                                            > > party or special celebration. Their leaner quality
                                            > > lends well to sauces and their natural drippings
                                            > are
                                            > > very flavorful. I would recommend serving this
                                            > dish
                                            > > with a dark green vegetable such as asparagus or
                                            > > broccoli and a loaf of crusty French bread.
                                            > >
                                            > > INGREDIENTS:
                                            > >
                                            > > 6 Rock Cornish game hens
                                            > > 2 cups fresh blueberries
                                            > > 1 cup orange juice
                                            > > 1/4 pound butter
                                            > > 1/2 pound bulk sausage
                                            > > 2 cups diced onions
                                            > > 1/4 cup diced celery
                                            > > 1/4 cup diced red bell pepper
                                            > > 1/4 cup diced garlic
                                            > > 1/2 cup diced apples
                                            > > 4 cups cooked corn bread
                                            > > 1/4 cup chopped parsley
                                            > > 1/4 cup sliced green onions
                                            > > 1 tsp fresh sage, chopped
                                            > > 1/2 tsp fresh thyme, chopped
                                            > > 1/2 tsp fresh rosemary, chopped
                                            > > salt and black pepper
                                            > > granulated garlic
                                            > > Louisiana Gold Pepper Sauce
                                            > > 3 cups chicken stock
                                            > > 1/2 cup chopped pecans
                                            > > 1 cup dry sherry
                                            > > 1/2 cup melted butter
                                            > > METHOD:
                                            > > Preheat oven to 350 degrees F. Rinse Cornish hens
                                            > > under cold running water. Drain well. Place the
                                            > > Cornish hens in a large cast iron dutch oven and
                                            > > sprinkle with the orange juice. Season generously,
                                            > > inside and out, using salt, pepper, granulated
                                            > garlic
                                            > > and Louisiana Gold Pepper Sauce. In a cast iron
                                            > > skillet, melt 1/4 pound of butter over medium-high
                                            > > heat. Add bulk sausage and cook until brown. Add
                                            > > onions, celery, bell pepper and garlic. Saut� 3-5
                                            > > minutes or until vegetables are wilted. Add
                                            > apples,
                                            > > blending well into the sausage mixture. When
                                            > apples
                                            > > are slightly cooked, pour the mixture into a large
                                            > > mixing bowl. Add blueberries, corn bread, parsley,
                                            > > green onions, sage, thyme and rosemary. Using a
                                            > wooden
                                            > > spoon, fold the corn bread into the sausage
                                            > mixture.
                                            > > Add two cups of chicken stock or enough to moisten
                                            > the
                                            > > corn bread and hold the stuffing together. Add
                                            > pecans
                                            > > and season to taste using the salt and pepper.
                                            > Stuff
                                            > > the Cornish hens with equal amounts of the
                                            > stuffing,
                                            > > placing any excess stuffing the the corners of the
                                            > > roasting pan. Top the hens with sherry and melted
                                            > > butter. Bake, uncovered, for approximately one
                                            > hour,
                                            > > basting the hens frequently during the process.
                                            > When
                                            > > hens are golden brown, remove them from the oven
                                            > and
                                            > > serve with natural pan drippings.
                                            > >
                                            > >
                                            > >
                                            > > --- Roy Powell wrote:
                                            > > > Okay all you great DO Kings and Queens,
                                            > > > I need a recipe for cooking three conrish game
                                            > > > hens. Anyone out
                                            > > > there got a good one? Let me have it and I will
                                            > > > bring it back,
                                            > > > honest.
                                            > > >
                                            > > > The Seasoned Rookie,
                                            > > > Roy
                                            > > >
                                            > > > PS Jeff, I know you have one now give it up...
                                            > > > hehehe.
                                            > > >
                                            > > >
                                            > >
                                            > >
                                            > > __________________________________
                                            > > Do you Yahoo!?
                                            > > SBC Yahoo! DSL - Now only $29.95 per month!
                                            > > http://sbc.yahoo.com
                                            > >
                                            > >
                                            > > To unsubscribe from this group,
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                                          • Dorie K.
                                            I get a monthly magazine from Kraft and with it this month was a calander with a recipe for Cedar Plank Salmon. You soak the cedar plank in water and put the
                                            Message 21 of 28 , Nov 14, 2003
                                            • 0 Attachment
                                              I get a monthly magazine from Kraft and with it this
                                              month was a calander with a recipe for Cedar Plank
                                              Salmon. You soak the cedar plank in water and put the
                                              salmon on it and cook it on the grill. I left the
                                              calander at work but will get it tomorrow (sat.) I'm
                                              sure this could be converted to a DO. Any thoughts on
                                              putting a hunk of cedar in your DO? Anyway I remember
                                              it was topped with sundried tomatoes and some other
                                              yummy stuff.

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                                            • Mark & Barbara Wilkins
                                              Here s some to get ya going in the meantime: Cedar Plank Salmon Baked on a cedar plank, this native recipe is steeped in flavor and aroma (especially while
                                              Message 22 of 28 , Nov 14, 2003
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                                                Here's some to get ya going in the meantime:

                                                Cedar Plank Salmon

                                                Baked on a cedar plank, this native recipe is steeped
                                                in flavor and aroma (especially while BBQ'ng). The
                                                plank should be a little wider and longer than the
                                                fillet.

                                                salmon fillet about 1 1/2 lbs
                                                1/4 cup olive oil
                                                1 lemon, juice and zest
                                                1 Tbsp chopped fresh basil
                                                1/2 tsp salt
                                                1 tsp freshly ground black pepper
                                                Marinate the salmon in the ingredients while soaking
                                                the weighted plank in water for two hours. Place the
                                                salmon directly onto the plank and onto the grill.
                                                Close the BBQ and cook for 20 minutes on medium high.


                                                Salmon Plank Grilling Recipe

                                                1 Tbs. of Kosher salt
                                                1 Bay leaf
                                                whole pepper corns
                                                1 tsp. garlic powder
                                                1 tsp. onion powder
                                                1 tsp. dried rosemary
                                                olive oil
                                                1 Tbs. honey

                                                Grind all of the above except for the olive oil and
                                                honey in a coffee grinder. Coat the salmon fillet with
                                                olive oil. Sprinkle the fish liberally with the
                                                ground herbs and then drizzle the honey on top of
                                                the fish . Cook on the plank in a hot BBQ. Looks
                                                great, tastes great.


                                                The Heritage Workshop Special

                                                2-3 pound salmon fillet
                                                1/3 cup soy sauce
                                                1/3 cup Scotch Whisky
                                                1/3 cup maple syrup
                                                1/3 cup brown sugar
                                                1 tbsp vegetable oil
                                                1 tbsp minced garlic
                                                1 tbsp minced ginger
                                                2 tbsp crushed mustard seed
                                                1/4 tsp pepper

                                                Place salmon fillet(s) in a shallow dish. Mix all
                                                ingredients together and pour over the salmon filet
                                                Marinate for 1-3 hour. Soak cedar plank in cool water
                                                during this time. Pre-heat the barbeque to 400�F.
                                                Place the pre-soaked cedar plank directly on the rack
                                                for 5-10 minutes (until the bottom just starts to
                                                smoke). Remove the plank from the barbeque and wipe a
                                                thin coating of olive oil on the top side of the
                                                plank. Place salmon, skin side down, directly on the
                                                oiled plank and roast in the closed BBQ for about ten
                                                minutes. Let the plank smoke & baste the salmon with
                                                the marinade several times while it is cooking. Serves
                                                4-6.

                                                Hotel Cedar Plank Salmon

                                                2 pound salmon fillet
                                                3 T vegetable oil
                                                1 1/2 T soy sauce
                                                1 1/2 tsp. chopped garlic
                                                1/2 tsp. salt
                                                1/4 tsp. white pepper
                                                1/3 cup Rye or Scotch Whisky
                                                1 T brown sugar
                                                Place salmon filet in a long shallow dish. Mix
                                                together all ingredients and pour over the salmon
                                                filet. Marinate for 1/2 hour. Pre-heat oven to 400�F.
                                                Place the cedar plank directly on the oven rack and
                                                bake for 8-10 minutes. This will lightly toast the
                                                wood. Remove the plank from the oven and rub with a
                                                thin coating of olive oil while plank is still hot.
                                                Place salmon directly on the hot plank and roast on
                                                the plank for about ten minutes. Serves 4 - 6


                                                Cedar Plank Roasted Salmon

                                                8-ounce salmon filet
                                                one cedar plank
                                                Apple horseradish
                                                Salmon glaze

                                                Apple Horseradish
                                                4 tablespoons sour cream
                                                1/2 apple
                                                2 teaspoons lemon juice
                                                2 tablespoons horseradish
                                                1/4 teaspoon minced garlic
                                                Mix sour cream, lemon juice, horseradish and garlic in
                                                bowl. Grate apple and mix with other ingredients and
                                                refrigerate.

                                                Salmon Glaze
                                                1/2 cup maple syrup
                                                1/4 cup lemon juice
                                                1/2 cup soy sauce
                                                1 teaspoon chopped ginger
                                                1 teaspoon chopped garlic
                                                Place all ingredients in a small sauce pot and bring
                                                to a slow boil, and let reduce by half.

                                                Directions:
                                                Soak cedar plank in water at least 30 minutes. Prepare
                                                grill (high heat). Heat oven to 350 degrees. Place
                                                cedar plank on grill and place salmon filet on plank.
                                                The water from the plank will steam out and through
                                                the salmon, beginning the cooking process. Baste fish
                                                with salmon glaze. When plank starts to char and smoke
                                                (about 5 minutes), remove from grill and baste one
                                                more time. Place in oven for 10 to 15 minutes until
                                                salmon is cooked through. Remove from oven and place
                                                on plate. Add a little apple horseradish and serve.



                                                Grilled Cedar Plank Salmon with Yellow Pepper Saffron
                                                Sauce

                                                4 - 12 by 12-inch soaked cedar planks
                                                4 salmon fillets (6 ounces each)
                                                2 tablespoons olive oil
                                                Salt and freshly ground pepper

                                                Preheat grill. Remove the planks from the water and
                                                place on the grill until hot. Have ready 4 sheets of
                                                aluminum foil cut into 16 by 16-inch sheets. Remove
                                                the planks with tongs and place 1 plank in the center
                                                of each piece of foil. Brush the salmon on both sides
                                                with olive oil and season with salt and pepper to
                                                taste. Wrap the aluminum around the salmon, return to
                                                the grill and cook for approximately 10 minutes or to
                                                medium well done. Remove fillets from the plank and
                                                drizzle with sauce.

                                                YELLOW PEPPER SAFFRON SAUCE

                                                2 yellow peppers, charred on the grill, seeded and
                                                coarsely chopped
                                                1/3 cup rice wine vinegar
                                                6 cloves garlic, coarsely chopped
                                                Pinch of saffron threads
                                                1 tablespoon honey
                                                1 teaspoon Dijon mustard
                                                3/4 cup pure olive oil
                                                Salt and freshly ground pepper

                                                In a blender or food processor, combine the peppers,
                                                vinegar, garlic, saffron, honey, and mustard and blend
                                                30 seconds. With the motor running, slowly add the oil
                                                until it emulsifies. Season to taste with salt and
                                                pepper.

                                                Planked Salmon with Feta Cheese Crust Recipe

                                                Topping: feta cheese, olive oil, lemon pepper, dill
                                                weed, garlic (finely chopped, or powder). Mix
                                                thoroughly, to the consistency of a lumpy paste.
                                                Spread about 1/4" thick on the flesh side of the
                                                salmon fillet. Cover and refrigerate for several
                                                hours. About the time you begin preheating the grill,
                                                remove fish from refrigerator and allow it to come to
                                                room temperature. Place skin-side down on soaked,
                                                already-smoking cedar plank, and cook as slowly as
                                                possible, lid down as much as possible. When the feta
                                                cheese is browned a little on top, the salmon should
                                                be nicely cooked, still a little translucent in the
                                                center. AND the feta? its original strong smell has
                                                been replaced with a savory smoky sweetness.

                                                Charred Planked Salmon Recipe

                                                This recipe is unique in that it uses a charred plank,
                                                make it the last use for your plank.

                                                One cedar grilling plank
                                                One 3 lb King salmon fillet
                                                Olive oil
                                                Lemon juice & vinegar to taste
                                                parsley

                                                Prepare your coals for grilling as you normally would
                                                in a charcoal or gas grill. Lightly oil one side of
                                                the Plank with oil and place it, oiled side down, on
                                                the hot coals. Char the wood well, and then remove
                                                and flip it over. Brush the charred side again with
                                                olive oil and a little lemon juice or vinegar. Now
                                                lay your fillet skin side down on the plank, and close
                                                the hood, or use a tin foil tent. Cook the fish about
                                                10 minutes per inch thickness. Brush the fish well
                                                with oil with a sprinkling of parsley about two
                                                minutes before it's done. The skin will stick to the
                                                board and fish will loosen easily with a spatula.
                                                Prepare for the most flavorful planked salmon you have
                                                ever had.

                                                Cedar Orange Salmon Recipe

                                                1 salmon fillet, about 11/2 lbs
                                                1/4 cup olive oil
                                                1 lemon or orange, juice and zest
                                                1 Tbsp chopped fresh basil
                                                1/2 tsp salt
                                                1 tsp freshly ground black pepper

                                                Marinate the salmon in remaining ingredients.
                                                Meanwhile, soak a cedar plank in cold water for about
                                                2 hours (weighting it with something heavy)

                                                TO BARBECUE:
                                                Place salmon on plank. Put the plank directly on the
                                                barbecue grill. Close the lid and cook over
                                                medium-high heat for about20 minutes. Preparation
                                                time: 2 hours Cooking time: 20 minutes depending on
                                                thickness of salmon. Serves 2

                                                Spicy Planked Salmon Recipe

                                                1/2 pound salmon
                                                1 tablespoon Creole spice
                                                1 cedar plank, oiled well with olive oil
                                                1/2 onion, grilled
                                                1/2 pepper, grilled
                                                1 cup marinade

                                                MARINADE:
                                                1/4 cup olive oil
                                                2 Tbl. lemonade concentrate
                                                2 Tbl. BBQ sauce
                                                Salt & Pepper
                                                1 Tbl. Dill

                                                PREPARATION: Rub salmon with Creole spice and place on
                                                the cedar plank. Place salmon on grill, close the lid.
                                                Chop grilled onion and pepper and add to BBQ sauce.
                                                After 10 minutes, brush marinade on salmon. Let cook
                                                2-6 more minutes.


                                                Cedar planked BBQ Salmon Recipe

                                                8 Salmon 6 oz Fillets, Skinless
                                                2 cedar planks, soaked in water for 4 to 6 hours
                                                1 tbsp. BBQ seasoning
                                                sea salt
                                                1 large lemon
                                                Crust Mixture
                                                Mix together the following:
                                                1 cup fresh dill, chopped
                                                1/2 cup shallots, chopped
                                                2 cloves garlic, chopped
                                                2 green onions, chopped
                                                3 tbsp. black pepper, cracked
                                                2 tbsp. olive oil
                                                juice of one lemon

                                                Preheat grill to high. Sprinkle BBQ seasoning on
                                                salmon. Combine together all ingredients for the crust
                                                mixture and spread generously over the flesh side not
                                                skin side) of each fillet. Season soaked planks with
                                                sea salt and place on grill, close lid and heat for 3
                                                to 5 minutes until they start to crackle and smoke.
                                                Carefully lift lid and place salmon fillets on hot
                                                planks, skin side down. Close lid and plank-bake
                                                salmon for 12 to 15 minutes for medium doneness. Check
                                                periodically to make sure that planks are not on fire.
                                                Use spray bottle to extinguish
                                                any flames. Squeeze lemon over fillets. Carefully
                                                remove planks from grill and transfer salmon to
                                                serving platter.


                                                Planked Salmon Recipe With Pineapple, Rhubarb

                                                2 sides salmon (5lb each)
                                                1 cup pineapple juice
                                                1 cup rhubarb -- grilled, minced
                                                1 cup fresh pineapple -- crushed
                                                1/4 cup Habanero pepper -- minced
                                                Dry Rub
                                                4 TB brown sugar
                                                4 TB Kosher salt
                                                4 TB black pepper
                                                4 TB fresh dill

                                                Combine all ingredients and reserve. Combine in a bowl
                                                the pineapple juice, rhubarb, pineapple and habanero
                                                pepper. Reserve this for mopping
                                                the fish while cooking. In long strokes, from the tail
                                                to the head, rub the dry rub on the salmon sides
                                                making sure to do long, slow strokes.
                                                Rub the salmon for 5 minutes. Allow the salmon to sit
                                                in the refrigerator for 3 hours. Rinse the salmon with
                                                cold water. Cut to size & lay the fish fillets, skin
                                                side down on a soaked, oiled cedar or alder planks.
                                                Place in a 225 degree barbeque. Cook/smoke the salmon
                                                for 2 1/2 hours coating the salmon every 10-20 minutes
                                                with the basting liquid.

                                                Planked Salmon Steak Recipe

                                                4 salmon steaks
                                                1 1/2 tablespoons olive oil
                                                1 teaspoon Dijon mustard
                                                1 teaspoon freshly ground pepper
                                                Salt to taste
                                                Season and preheat the plank to 350 degrees. Place the
                                                fish on the plank. Combine the oil, mustard, pepper
                                                and salt. Brush over
                                                the steaks. Grill about 18 to 20 minutes depending on
                                                thickness
                                                until done. Serves 4.

                                                Hazelnut Grilled Salmon Recipe

                                                1/4 - 1/2 cup of skinned hazel nuts. (Place hazelnuts
                                                in oven at 375 F; bake for 8-10 minutes. Quickly put
                                                in a clean dry dish towel, fold & rub vigorously to
                                                remove as much skin as possible. Finely chop nuts in
                                                a food processor, nut grinder or with a chef's knife.)

                                                4 lb. salmon fillets
                                                1 Tblspn apple butter
                                                1 Tblspn Dijon Mustard
                                                1/4 Tspn dry thyme leaves
                                                2 pinches of black pepper

                                                Season cedar planks with olive oil and place salmon
                                                skin side down. Combine apple butter, mustard, thyme &
                                                pepper in a bowl, Brush on salmon. Top with hazel
                                                nuts. Grill until fish flakes easily with a fork. Be
                                                ready to crave more!

                                                Herbed Salmon Recipe

                                                4 Salmon Fillets
                                                2 Tablespoons Honey Mustard
                                                1/4 c. chopped, mixed herbs
                                                (Chives, parsley, dill, rosemary, basil and mint)

                                                Oil plank and salmon skin. Place fillet skin side down
                                                on the grilling plank. Combine the mustard & herbs in
                                                a small bowl; brush mixture over salmon. Grill until
                                                salmon is barely opaque in the center.


                                                Cedar Plank Pineapple Teriyaki Salmon

                                                2 Cedar planks
                                                8 oz Salmon fillets
                                                1/4 fresh pineapple
                                                1 bottle of Teriyaki sauce
                                                1/2 lb of fresh asparagus.

                                                Cut pineapple into chunks and mix together with
                                                teriyaki. Marinate salmon fillets in teriyaki sauce
                                                for at least two hours. Soak cedar planks in water for
                                                at least one hour. Cook white rice in rice cooker for
                                                14 min. Preheat covered grill on high. Remove the
                                                planks from the water and lightly season with olive
                                                oil (top side only Place salmon fillet on top of cedar
                                                plank. Place plank directly on preheated grill and
                                                close cover. Cook until salmon is done.

                                                West Coast Planked Salmon

                                                1 salmon fillet, about 1 to 2 pounds
                                                1/4 cup olive oil
                                                Juice of 1 lemon
                                                1 Tablespoon chopped basil
                                                1/2 teaspoon salt
                                                1 teaspoon fresh black pepper

                                                You'll need a piece of cedar plank slightly larger
                                                than the laid out size of the fish you wish to cook.
                                                Soak the board for several hours in cool water. It's
                                                good to put something heavy on it to be sure all
                                                of the wood is submerged and soaked. Oven treatment:
                                                Combine all ingredients except the salmon. Marinate
                                                the salmon for several hours in this mixture. Preheat
                                                the oven to 450 degrees and place the soaked
                                                plank in the oven for about 5 minutes. Remove the fish
                                                from the marinade and place it on the plank and bake
                                                until cooked, about 10 to 15 minutes
                                                depending on thickness. Grill treatment: The same as
                                                with the oven but be careful to adjust the heat of the
                                                grill so the board does not ignite.


                                                Cedar Plank Salmon

                                                Maple Mustard Glaze
                                                1/4 cup 100% Pure Maple Syrup
                                                2 Cloves Crushed Garlic
                                                1 tbsp. Grated Orange Rind
                                                1 tbsp. Dijon or Grainy Style Mustard
                                                Salt & Pepper to taste

                                                Soak cedar plank in cold water for a minimum of 2
                                                hours. Preheat barbecue grill to high, about 500 to
                                                600 degrees F. Place cedar plank on grill, close
                                                barbecue lid and preheat the plank for 2-3 minutes.
                                                Place salmon fillets (either plain or marinated in
                                                your favorite marinade) onto the heated cedar plank,
                                                close barbecue lid and plank/cook salmon for 12-15
                                                minutes. Brush salmon with Maple/Mustard Glaze
                                                during the last 4-5 minutes of cooking. When salmon is
                                                cooked, carefully remove from hot plank to a platter
                                                and serve.


                                                Planked Salmon with Ginger Spice Rub

                                                This method of cooking salmon is an old technique used
                                                by Pacific Northwest Indians. The smoky essence from
                                                the cedar plank infuses the salmon with a fantastic
                                                flavor. Usually, burning softwoods on the grill
                                                creates an unpleasant taste, but cedar is the
                                                exception! For a variation, substitute any untreated
                                                hardwood plank cut to the size of 2 x 6 x 18 inches.
                                                Soak the plank for 1 to 24 hours. You will be able to
                                                reuse the plank eight to twelve times before it burns
                                                away completely.

                                                1 cedar plank, 3/4 x 7 x 15 inches
                                                3- to 4-pound fresh salmon fillet, skin on
                                                1/3 cup very finely minced ginger

                                                Spice Rub
                                                10 tablespoons packed light brown sugar
                                                2 to 3 teaspoons salt
                                                1 tablespoon ground allspice
                                                1 tablespoon ground nutmeg
                                                1 tablespoon ground cloves
                                                1 tablespoon finely ground white pepper

                                                Preparation
                                                Soak the plank in water for 1 to 24 hours. The plank
                                                will float-that's fine! Keep the salmon refrigerated.
                                                Set aside the ginger. In a small bowl, combine the rub
                                                ingredients. Mix well. All advance preparation may be
                                                completed up tot 24 hours before you begin the final
                                                steps.

                                                Final Steps
                                                Just before cooking, place the salmon on the plank.
                                                Score the salmon lengthwise and crosswise, making cuts
                                                that go up to, but not through the skin, and are �
                                                inch apart. Rub the ginger over the salmon and into
                                                the cuts. Sprinkle on about 4 to 5 tablespoons of the
                                                rub, rubbing it over the salmon and deeply into the
                                                cuts. The unused rub can be bottled and stored.

                                                To Grill
                                                If using a gas or electric grill, preheat to medium
                                                (350�). If using charcoal or wood, prepare a fire.
                                                When the gas or electric grill is preheated or the
                                                coals or wood are ash covered, lay the plank on the
                                                barbecue. When the plank begins to smoke, cover the
                                                grill. Cook for about 17 minutes, or until the flesh
                                                of the salmon begins to flake when prodded with a
                                                knife and fork.


                                                Old Fashioned Planked Steak

                                                1 steak 2 inches thick
                                                Duchess potatoes
                                                Various kinds of cooked vegetables
                                                Butter
                                                Chopped parsley
                                                Salt
                                                Paprika

                                                Trim the fat and make outline of the steak even. Sear
                                                it on both sides on a hot griddle or pan, using no
                                                fat. Cook fifteen minutes, turning frequently. Oil a
                                                heated plank, place the steak on the plank and arrange
                                                border of Duchess potatoes around it. Arrange other
                                                cooked vegetables, such as stuffed tomatoes or green
                                                peppers, small boiled onions, peas,
                                                string beans and cubes of carrot or turnip, around the
                                                steak, also, so that the board is entirely concealed.
                                                Place the plank in the oven until the potato border is
                                                browned and all the vegetables are heated through.
                                                After removing it from the oven, spread the steak with
                                                butter into which
                                                has been rubbed finely chopped parsley, salt and
                                                paprika.

                                                Enjoy.
                                                Mark Wilkins


                                                --- "Dorie K." <sacrad3@...> wrote:
                                                > I get a monthly magazine from Kraft and with it this
                                                > month was a calander with a recipe for Cedar Plank
                                                > Salmon. You soak the cedar plank in water and put
                                                > the
                                                > salmon on it and cook it on the grill. I left the
                                                > calander at work but will get it tomorrow (sat.) I'm
                                                > sure this could be converted to a DO. Any thoughts
                                                > on
                                                > putting a hunk of cedar in your DO? Anyway I
                                                > remember
                                                > it was topped with sundried tomatoes and some other
                                                > yummy stuff.
                                                >
                                                > __________________________________
                                                > Do you Yahoo!?
                                                > Protect your identity with Yahoo! Mail AddressGuard
                                                > http://antispam.yahoo.com/whatsnewfree
                                                >


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