Word
Haven't been posting in forever, been kinda busy. Anyway, I'm doing well enough over here. Playing baseball in Orillia (Tuesday and Friday nights... I know you want to come watch) and otherwise working... It's a fairly typical Northern Summer.
And speaking of typical northern things, I made Cedar Planked Salmon over the long weekend, and it was probably the best thing I've ever eaten. This is what I did.
Requires a good piece of Salmon, the marinade below, and a cedar plank, which you can find near the seafood dept in most good grocery stores. The Salmon should be enough to fit the length of the plank, or really how much you think you can eat. 1/2-3/4's a pound, per person.
Marinade:
Good quality maple syrup, enough to coat
2 Whole Chipotle Peppers; finely diced
1 Garlic clove; diced
A big grab of fresh Parsley; chopped
A good pinch of salt.
Slam the marinade over the salmon and leave in the fridge for as long as you can. At the same time, you need to soak the cedar plank in some water for at least four hours before hand. When the plank is good and soaked, you need to lay it on a hot barbeque and let it smoke up. When it's all smokey and crackly, you whip the lid open, lay the salmon on the plank, and leave it. 20 or so minutes should do it, but it depends on the size of the salmon.
Anyway, when it's done, it's outrageous. I served it with some Lemon Basmati rice I made (Basmati Rice, lemon zest, juice, tumeric) and some steamed broccoli. You should all make it for yourselves. It's wicked.
Hope you're all well.
~Josh
Man, I like food.
And speaking of typical northern things, I made Cedar Planked Salmon over the long weekend, and it was probably the best thing I've ever eaten. This is what I did.
Requires a good piece of Salmon, the marinade below, and a cedar plank, which you can find near the seafood dept in most good grocery stores. The Salmon should be enough to fit the length of the plank, or really how much you think you can eat. 1/2-3/4's a pound, per person.
Marinade:
Good quality maple syrup, enough to coat
2 Whole Chipotle Peppers; finely diced
1 Garlic clove; diced
A big grab of fresh Parsley; chopped
A good pinch of salt.
Slam the marinade over the salmon and leave in the fridge for as long as you can. At the same time, you need to soak the cedar plank in some water for at least four hours before hand. When the plank is good and soaked, you need to lay it on a hot barbeque and let it smoke up. When it's all smokey and crackly, you whip the lid open, lay the salmon on the plank, and leave it. 20 or so minutes should do it, but it depends on the size of the salmon.
Anyway, when it's done, it's outrageous. I served it with some Lemon Basmati rice I made (Basmati Rice, lemon zest, juice, tumeric) and some steamed broccoli. You should all make it for yourselves. It's wicked.
Hope you're all well.
~Josh
Man, I like food.