I learned how to do cedar planking in class the other day so I figured I would give it a shot at home. I talked to my Chef and asked him all the tips and things I should expect and I was off! This is version 1.0 of this and I will be doing this another time before I make this in Ohio for a catering gig during Thanksgiving (yup, it’s a big one).

I don’t make it out to home improvement stores very often so I headed over to one of the big box style lumber yards or whatever the hell they’re called and bought some pieces of cedar. They looked at me a little funny when I asked them to cut the pieces of wood to about 8 inches because they were untreated fence posts.  The person who was cutting the wood asked me what it was for and I said it was for cooking…..another strange look. Anyway, I get the last laugh!!!!

Ingredients:

• Untreated cedar planks…..soaked in water for a while (don’t ask how long, I’m still working on that)……then rubbed with a little oil before cooking
• Sockeye salmon
• Rub for salmon….smoked paprika, oregano, salt, pepper, cumin
• Mini-Dutch potatoes
• Parsley Salt
• White Wine
• Water
• Black Pepper
• Persimmon
• Mushrooms, minced
• Parsley, minced
• White wine vinegar
• Shallots, minced
• Clarified butter

Procedure:

Salmon

1. Rub salmon with spices…..rub it…..yeah
2. Heat oven to 300F
3. Place salmon on planks after you have rubbed planks with olive oil
4. Cook until done
5. Baste with a little clarified butter for that nice shiny appearance

Potatoes

1. Place potatoes in a shallow roasting pan with 50% water and 50% wine…….This is where most of you will tell me I’m out of mine mind…..this is where I’ll tell you, “try it”.
2. Place potatoes in oven at 300F
3. Cook potatoes until they are tender….this one takes a while….so use the smaller potatoes as shown
4. Finish with parsley salt

Persimmon

1. Slice tops of persimmon and scoop out seeds
2. In a small pan place shallots, clarified butter, and white wine vinegar on medium heat
3. Deglaze with white wine
4. Add minced parsley, salt, and pepper
5. Remove from heat once liquid is almost gone and place in a small bowl lined with paper towels
6. Stuff persimmon with mushroom mixture
7. Place on baking sheet and cook until done……..you can blanch and remove the skin (it’s what I will do next time)

Enjoy,

Eric