Cedar Planked Salmon with Honey Dijon Glaze
(adapted from Big Green Egg Blog)
2 cedar grilling planks
1/2 cup dijon mustard
1/4 cup honey
1 tbsp balsamic vinegar
1 tbsp grated orange zest
1 tsp minced fresh thyme, plus extra for garnish
2 tbsp olive oil
4 (7-8 ounce) salmon filets, skin on
Kosher salt and freshly ground black pepper
Place the planks in a pan, cover with water and let soak for at least one hour (or overnight).
Set the EGG for direct cooking at 400°F.
Whisk together the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme.
Place the cedar planks on the grill, close the lid of the EGG and preheat for 3 minutes. Open the lid and turn the planks over, brush with the olive oil, and place 2 salmon fillets on each plank. Season with salt and pepper and brush generously with the honey glaze. Cook for 12 to 15 minutes for medium (still at 400°F).
Remove from the heat and garnish with thyme.
Fudgy Brownies on the Big Green Egg
2 cups semisweet chocolate chips
1 stick butter
3/4 cup light brown sugar
3/4 cup granulated sugar
1 TBSP vanilla
1 cup flour
1/2 tsp salt
Set up your EGG for indirect heat at 325 degrees F. Coat a 9-by-13-inch pan with cooking spray. Melt chocolate chips and butter in a saucepan over low heat, stirring frequently until melted. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly (allow at least 15 minutes to cool). Whisk in eggs, and vanilla. Stir in flour and salt. Spread in the pan. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack, then cut into squares. Decorate as desired!
Goat Cheese Appetizer
4 oz goat cheese
8 oz plain whipped cream cheese (you can buy “whipped” Philadelphia cream cheese)
6 oz carton of fresh raspberries
one pkg of water crackers (I use the cracked pepper variety)
Remove goat cheese and whipped cream cheese from refrigerator and allow to soften about 15 minutes, mix together. Top crackers with cheese mixture, add one raspberry on top of each cracker, and drizzle with honey.
Thank you, Katherine & Chris!!