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Tag Archives: American cooking

Grilled Salmon on Cedar Planks in 5 Simple Steps

Too many people pack up their grills for the winter after Labor Day. Unless it’s snowing you should grill well into fall and early winter. Perhaps you’ve gotten sick of burgers, steaks, and hot dogs. Let’s try something a little more challenging; I hope you enjoy my “Cedar Planked Salmon”.

Ingredients:
4-10 oz Salmon filetsnowy grill, grilling in the snow, webber grill, josh martin blog
2 cedar planks

Rub Ingredients (optional):
1 tablespoon sea salt
1 tablespoon brown sugar
1 garlic powder
1 teaspoon orange peel
1 teaspoon lime flavor,
1 teaspoon chili powder

Directions:

1) Soak your cedar planks in water for at least on hour before cooking. (You can use your own cedar planks,but I recommend using food safe cedar such as, fire and flavor)

Cider Planks, grilled Salmon, Recipe, josh martin blog

2) Mix all or the rub ingredient together in a small bowl. Generously pour the spice mixture in a line down the center of the filet. Rub the mixture in to the filet thoroughly.

salmon rub. grilled, salmon, recipe, josh martin blog, how to

3) Heat your grill to 350°F. Add the soaked planks to grill. Close the cover and heat for at least 3 minutes. (don’t heat them longer than 5 minutes or it will prematurely char)

grilled salmon, cedar planks, josh martin blog, how to, about, make

4) Flip the cedar planks and add your salmon to the heated side of the plank. Next close the lid for 12-15 minutes.

heated cedar planks, grilling salmon, josh martin blog

grilling-salmon-joshmartinblog.com-josh martin-cidar planks-american bbq- fish fry

Note: you can also grill asparagus, zucchini, eggplant, etc. on your cedar planks

5) Serve and enjoy!
asparagus, grilled salmon, mashed potatos

By: Josh Martin

Have a Questions? Ask me below:

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You may also like to grill: My Grand Mothers Cheeseburgers / Hamburgers

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Posted by on September 23, 2013 in American Food, recipes

 

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Easy Home Made Chicken Pesto

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Ingredients:


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (or grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine walnuts
3 tablespoons minced garlic cloves
2 Chicken Breasts
1 13oz package of pasta
Salt and freshly ground black pepper to taste
A handful of spinach leaves

Directions:

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1) Combine spinach and basil with walnuts nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

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2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Now put the sauce mixture aside.

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3) Place chicken breasts in a large pot. Pour 2-3 cups of water onto the chicken, until it is submerged. Bring the water to a boil, then turn down the heat to medium.

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4) Once the pot has simmered for 10 minutes, strain off any fat that has rose to the top.

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5) After the chicken is white and floating, place the chicken on a cutting board to cool(always make sure your meat is properly cooked). Bring the water you boiled the chicken in back to a boil.

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6) Begin to boil your pasta. Now that the chicken has cooled some, you can start cutting the chicken breasts into strips.

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7) Once your pasta is tender and strained of water, combine sauce mixture, chicken, and pasta in your large pot. Stir the ingredients together thoroughly.

20130222-125327.jpg8) Server with bread and salad, enjoy!
By: Josh Martin

 

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Posted by on February 22, 2013 in Italian Food, recipes, Recipies, Uncategorized

 

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Bold Smothered Pork Chops

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Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 4 pork chops, 3/4-inch thick
  • 1/4 cup olive oil
  • 1 can french onion soup
  • Chopped fresh flat-leaf parsley, for garnish

Directions:

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1) Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.
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2) Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
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3) Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
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4) Remove the pork chops from the pan and add the rest of the seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the French onion soup in. Fill the empty can with water and add to the mixture. Stir to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. Pour excess sauce over you pork chops.

(typically I serve this with broccoli and Au Gratin)

Enjoy!
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By: Josh Martin

 
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Posted by on January 25, 2013 in recipes, Recipies

 

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Grandmothers Homemade Meatloaf

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Ingredients:

1 egg
1 bottle of chili sauce
1/2 cup breadcrumbs
1 lbs ground beef
1 tablespoon ground pepper
1 tablespoon creole seasoning (Optional)
1/2 tablespoon parsley
1/2 tablespoon paprika

Directions:
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1) Preheat oven to 350. Combine egg, breadcrumbs, ground pepper, creole seasoning, parsley, peaprika, and ground beef in a medium mixing bowl. Mix ingredients by hand (Actually use your hands). Mix until you can no longer find pockets of breadcrumbs or spice.
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2) Place to meet into a well greased 5 x 9 glass pan. Flatten the beef into the pan then, make a 1 inch deep reservoir in the center of the meatloaf.
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3) Pour entire bottle of chili sauce, into the reservoir.
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4) Cover meatloaf with tinfoil and bake for 35-40 minutes. Typically I serve meatloaf with corn and mashed potatoes.
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Note: for an old world taste add 2 tablespoons of Worcestershire sauce to your meat mixture.
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By: Josh Martin

 
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Posted by on October 30, 2012 in recipes, Recipies

 

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Home Made Meatballs With A Quick Marinara Sauce

meatball-ingredients.jpg

Ingredients:
1 teaspoon salt
1 teaspoon powdered garlic
1 teaspoon powdered onion
1 tablespoon dried parsley
2 tablespoons Italian seasoning (Any brand)
1 teaspoon grated Parmesan or Romani cheese
2 tablespoons of olive oil
1/2 cup breadcrumbs
8 ounces white mushrooms
1 medium onion
1 13 ounce package of whole-grain spaghetti
1 jar marinara sauce
2 tablespoons minced garlic
1 pound ground beef

Directions:

1) Preheat oven for 350. Place ground beef, egg, parmesan, powdered onion, powder garlic, parsley, 1 tablespoon Italian seasoning, and breadcrumbs in a medium mixing bowl. Mix thoroughly by hand (actually stick your hands in the meat). Once all the ingredients are the same consistency, grease a cookie sheet. Roll the meat mixture into 1 inch diameter balls and place on the cookie sheet. Bake meatballs for 25 to 30 minutes.
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2) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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3) While the meatballs bake and the water boils, dice the onion and slice the mushrooms. Place the diced onions, olive oil, 1 tablespoon Italian seasoning, and minced garlic into a medium saucepan. Sauté on on medium heat until soft. Add mushrooms and sauté until tender. Add spinach and cover until spinach wilts. Pour stir in the jar of marinara sauce. Turn the stove top down to medium low heat and cover.
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4) Once the meatballs are finished add them to your marinara sauce. Turn the stove top back to medium heat and let simmer for 2-4 minutes
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5) Scoop meatballs and marinara sauce onto a bed of pasta and serve with bread and salad.
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By: Josh Martin

 
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Posted by on October 27, 2012 in Recipies

 

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