Transitional Dinners

We have been enjoying the outdoors while spring tries to arrive.  The dogs have been digging and playing in the garden, exploring all the wonders of the spring thaw. 

 Nora’s new horse arrived so we took a morning off to watch her settle him into his new home.  

Thoughts about food are turning to spring as well.  At this time of year we like to grill, but as always we also like to have something prepared ahead.  So today we are suggesting two make-ahead side dishes, and two simple but special grilled main dishes.  They are both nice served with asparagus which will soon be available locally.

Maple Glazed Cedar Plank Salmon

4 salmon filets

½ cup maple syrup

1 tablespoon minced fresh gingerroot

1 teaspoon Dijon mustard

1 ½ tablespoons soy sauce

Juice of ½ lemon

1 teaspoon sesame oil

4 green onions, sliced lengthwise and then into thirds

1 cedar plank

Vegetable oil

Soak cedar plank in water for an hour or two.

In a small saucepan, combine the maple syrup, gingerroot, mustard, soy sauce and lemon juice.  Bring to a boil, then reduce heat to a simmer and continue simmering for about 10 minutes until slightly thickened.  Stir in the sesame oil.

Preheat the barbecue on MEDIUM-HIGH for 10 minutes.  Reduce the temperature to LOW.

Remove the cedar plank from the water, pat it dry, and brush one side lightly with oil.  Lay the onions over it and arrange the salmon over the onions.  Brush the salmon liberally with some of the glaze.  Place the plank on the grill and cook for ½ hour, until the flesh is just firm and flakey.  Brush with more of the warm glaze to serve. 

NOTE:  If you prefer to remove the salmon skin, first place the filets skin side down on the grill for 2 minutes.  The skin will stick to the grids, and you can slide a spatula between the flesh and the skin and place it on the plank for the rest of the cooking time.

Quinoa and Kale Salad

1 cup quinoa, rinsed and drained

4 green onions, thinly sliced

1 red pepper, seeded and chopped

1 cup dried cherries

1 cup toasted slivered almonds

2 cups kale, finely chopped

For the vinaigrette:

Juice from ½ lemon, 1 lime and 1 orange

1 teaspoon maple syrup or honey

1 teaspoon ground cumin

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

Chopped fresh cilantro, for garnish

Cook the quinoa according to the package directions.  Spread the cooked quinoa on a rimmed baking sheet to cool and dry slightly.  Transfer the quinoa to a large bowl and add the vegetables, dried cherries and almonds.  Shake the marinade ingredients together in a tightly sealed  jar and pour over the salad.   Toss well, and garnish with cilantro.  May be refrigerated for up to 3 days.

Wild Rice Pilaf with Dried Cranberries and Toasted Almonds

2 tbsp vegetable oil

1 small onion, minced

¾ cup basmati rice

½ cup wild rice

2 ½ cup chicken stock

¼ tsp salt

1/3 cup dried cranberries

2 green onions, minced

¼ cup parsley, chopped

¼ cup chopped almonds, toasted

In a large saucepan, sauté minced onions in vegetable oil until translucent. Add basmati and wild rice and cook 2 minutes, tossing to coat. Add stock and salt and bring to boil. Reduce to low, add dried cranberries, cover and simmer for 20-25 minutes.  Add the green onions and parsley, gently fluff with a fork, and transfer to a serving bowl. Garnish with toasted almonds

Smoked Chicken with Orange & Ginger-Soy Glaze

 

5 lb chicken

1/3 cup frozen orange juice concentrate

1/3 cup soy sauce

2 Tbsp ginger, grated

2 cloves garlic, minced

1/3 cup parsley

1/3 cup coriander

3 bay leaves

Salt and pepper

Set up Broil King Keg to cook at 300⁰C. Meanwhile, combine orange juice concentrate, soy sauce, garlic and ginger in a large bowl. Coat the chicken inside and out with the glaze and allow to rest for at least 2 hours in the refrigerator.  Remove from refrigerator, season with salt and pepper and stuff herbs into cavity. Add  a small amount of smoked apple chips to the charcoal.  Place the chicken on the rack in the smoker, over the water tray filled with water and close the lid.  Allow to cook for 3- 3 ½  hours, until the internal temperature reaches 160⁰F.  Remove chicken from grill, tent with foil and let rest for 15-20 minutes before carving.