Paella is a classic dish from eastern Spain. Recipes vary widely, but are always based around rice, saffron, and olive oil. It is traditionally cooked over an open fire in a wide, flat pan called a paellera. In that spirit of outdoor cooking, this is a simple version that has been adapted to work well on a grill. Continue reading “Paella”
The Copper River flows some 300 miles through Alaska, and the salmon that attempt the journey up that river are some of the richest, tastiest fish in the world.
The Copper River king salmon has a firm red flesh and a rich, nutty flavor that really calls for a minimalist approach when grilling. I almost always do them on a cedar or alder plank. Plank cooking deepens the flavor while letting you use high temperatures to seal in the juices.
I’ve been in the mood for surf and turf, so when my dear wife picked up some nice beef filets and some truly exceptional sea scallops, I was more than happy to throw them on the grill. The only question was how to prepare them?
For the scallops, I decided that simple is best and just dusted them with a little Penzeys Northwoods Fire and grilled them directly on skewers at 400°F for just under 2 minutes per side. Perfect.
But for the steak, I went a little more exotic with chimichurri – the tangy, herb-based Argentinian sauce. Here it’s used as both a marinade and a sauce. Continue reading “Surf & Turf”
Tuna loin is the section of prime meat that lies next to the fish’s lateral line and provides most of the tail’s propulsive power. Steaks cut from these loins really benefit from being treated more like beef than fish – sear them quick and hot and serve them no more done than medium rare.
Marinate the steaks for at least an hour (overnight is best) in a your favorite teriyaki sauce (I like Soy Vay’s Island Teriyaki Sauce). Remove from the marinade and dust both sides with sesame seeds. I also like to hit it with a little Dizzy Pig’s Tsunami Spin or a good 5-Spice powder.
Now get your grill HOT!!! On the Big Green Egg this is easy – just open up all the vents and let it roar. On a charcoal grill you might want to consider getting a chimney starter full of coals hot and placing the cooking grate right on top of it. On a gasser, look for the “Nuclear” setting on your burner knob. Continue reading “Tuna Steaks”
It’s finally Spring around here, and that means two of my seasonal grilling favorites are starting to show up in our stores – salmon and artichokes.
I love to cook salmon on a cedar or alder plank. The wood adds a lot of flavor and because it protects the fish from the flames you can high temperatures to seal in the juices. Use a food-grade plank that’s at least half and inch thick. Because you want the plank to smolder, not burn, it needs to soak in water for about 30 minutes.
I got the idea for this dish after having some truly exceptional Portuguese tuna that had been canned in olive oil. It had a great rich flavor and a firm texture that was very moist.
To recreate this at home, I decided to go with something a little more complex and earthy. I started with 2 tuna loin steaks that were about 3/4 of a pound each. I seasoned them with kosher salt and a little fresh cracked black pepper on each side and sat them in a earthenware baking dish.