By Karen Adler
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Additional info for 25 Essentials: Techniques for Planking
IV. Techniques for planking. V. Title: Planking. 5'784--dc22 2009032139 Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the Marketing Director at the address above. Book design by Elizabeth Van Itallie Photography by Joyce Oudkerk Pool Food styling by Jen Straus with Jason Wheeler We'd like to thank the good folks at Monterey Fish Market, whose beautiful seafood is highlighted in the photos in these pages.
The sweet, light smokiness of fruitwood is a good complement to the catfish, too. Fillets will smoke-plank much faster than a whole fish, so be careful not to overcook. SUGGESTED PLANK: 1 pecan or oak grilling plank, soaked in water for at least 1 hour SUGGESTED WOOD: Apple, peach, or pear chips INGREDIENTS SUMMER CORN CONFETTI 2 red bell peppers, seeded and chopped 2 ears fresh corn, kernels cut off the cob 1 bunch green onions, chopped Kosher salt and freshly ground black pepper 4 5- to 6-ounce catfish fillets Lemon pepper Olive oil for drizzling Sprigs of fresh cilantro for garnish Lemon wedges for garnish METHOD Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other.
Place the planks on the indirect side of the grill and close the lid. Plank for 20 to 30 minutes, or until the parsnips have a burnished appearance and are tender when pierced with a fork. Serve hot. OVEN-PLANKING: Preheat the oven to 400°F. Arrange the parcooked planked vegetables in the middle of the oven and oven-plank for 20 to 30 minutes, or until the vegetables are tender and lightly browned. Technique 10: Plank-Roasting Fish HIGH-HEAT PLANKED HADDOCK WITH LEMON ZEST TARTAR SAUCE SERVES 4 Haddock with tartar sauce never tasted this good!
25 Essentials: Techniques for Planking by Karen Adler