By Karen Adler
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Additional resources for 25 Essentials: Techniques for Planking
The concave center of the baking plank will keep the tomatoes from rolling off. SUGGESTED PLANK: 1 oak or cedar baking plank, soaked in water for at least 1 hour INGREDIENTS 1 pint red grape tomatoes 1 pint yellow teardrop tomatoes 10 to 12 fresh herb sprigs, such as basil, oregano, marjoram, or flat-leaf parsley � cup grated Asiago, Pecorino Romano, or other hard grating cheese Olive oil for drizzling Kosher or sea salt and freshly ground black pepper METHOD Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other.
Catfish is mild and sweet and pairs well with any kind of salsa or aioli. 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.
Let the wood begin to smolder, then plank away. You'll get the aromatic wood flavor at the bottom of the food with a literal top note of smoke. Oven-planking is ideal when the weather is just too bad to go outside, or maybe just because it's more convenient—for instance, if you plan to plank-roast. Oven-planking is usually done at around 350° to 400°F, while plank-roasting calls for oven temperatures of 450° to 500°F. BUYING GRILLING AND BAKING PLANKS Commercially packaged hardwood grilling planks are readily available in most towns and cities.
25 Essentials: Techniques for Planking by Karen Adler