樟木板烤三文魚晚餐

樟木板烤三文魚-

大家有人知道江西是產樟木的地方嗎? 這就是為什麽我會對它有特殊的感情.

不知有人還記得,我在私房上的第一道菜就是這個烤三文魚,當時剛從朋友那裏得知有這個網站,很興奮, 也不知深淺,就急不可待地上了這道菜, 當時又不會上貼,貼圖,和馬中文字, 多虧好心的JMM幫忙,毛毛媽還教會了我把圖縮小, 咳, 想想都快一年了.

私房裏真是藏龍臥虎, 在這裏是大開眼界啊, 長了不少見識, 學了不少手藝, 今天在此再向大家深表謝意! 同時把這道菜再好好地寫出來跟大家分享.

買來的樟木板,可以用來烤排骨, 雞, 等其它東西, 上麵有幾個方子, 我用了烤三文魚那個, 很好吃, 請客時很收歡迎, 也好做, 直接連木板擺在桌上也別有味道.

用這個烤魚最大的好處是魚肉很嫩, 很有水份, 不粘烤盤或grill grids,做三文魚最理想, 三文魚很容易烤老烤幹, 用這個方法是零失敗的.

我上次貼的是用 BBQ grill 爐子烤的, 香味十足. 用烤箱也很方便, 屋裏沒有煙味, 很棒,




1- pre-heat oven to 350F

2- soak cedar plank with water for 30 min, weighted down with heavy pot, or half time, turn to other side.



3- bake blank cedar wood plank for 5 min in 350F oven

4- rub salmon with dry seasoning mixture; allow salmon to rest for 5 min after seasoning with the dry rub:







dry rub:
1 TB black pepper
1/2 tsp cayenne
1/2 tsp Chile powder
1/2 tsp paprika
1 tsp fresh rosemary, minced (optional)
1/2 tsp garlic powder (or fresh minced garlic)
1/2 tsp salt

5- then before baking, brush with wet seasoning:



wet coating:



1/4 cup honey
1/4 rice vinegar

place salmon on plank, place plank on a baking sheet, then place in the center of oven. Bake in 350F for 10-15 min depends on how thick the salmon is.

The plank used in oven can be reused 3 to 4 times, where as if used in grill can only be used once. But the smoky flavor is more prominent if cooked in a grill.

烤好了:






看這一頭是厚一點的, 愛吃帶一點生的吃這邊:




看這一頭是薄一點的, 熟透了,但還是很濕潤, 愛吃熟一點的吃這邊:



總之, 都是入口即化, 味道我就不知道如何來文字來表達了, 你們就隻能自己去試試了. 好吃

的三文魚就是這樣做出來的,口感, 香味..都在這裏體現了.

貼一下去年上的貼:

http://blog.wenxuecity.com/blogview.php?date=200707&postID=23282


烤紅薯條— 一般我一用烤箱就多用一點,配菜我也盡量也解決掉. 這個烤紅薯我也竭力推薦, 好吃.

紅薯切條後,拌一點橄欖油,灑一點鹽和黑胡椒粉, 再拌一點 切碎的 rosemary, 進 400 F 烤箱, 烤35分鍾.








開水裏加鹽和油, 放雪豆和胡蘿卜片燙一下就是個 side dish 了.


再來個甜點: 蘋果派沒少做, 孩子們小的時候, 常做了帶給學校給老師拍馬屁, 不過好久沒做了, 這次用了個新方子, 有點生手了.

Ina Garten’s deep dish apple pie – 這個派用的蘋果特別多.

Perfect pie crust

3 cup AP flour
1 tsp kosher salt (you can use ½ tsp table salt)
1 table spoon sugar
12 TB (1 ½ stick) very cold cubed unsalted butter
1/3 cup of very cold vegetable shortening cubed (I used Crisco shortening)
6 to 8 TB ice water

I did not follow her steps strictly, this is how I did it, in food processor, add all ingredients except ice water, pulse a few times until the crumbs are size of peas, add ice water one table spoon at a time until the dough forms a ball, take out and wrap in plastic wrap and refrigerate for 30 minutes to 1 hours.











Pie filling:

4 LB of Granny Smith apples, peeled, cored, and cut into small cubes
Zest of a lemon
Zest of an orange
2 TB lemon juice
1 TB orange juice
½ cup sugar
¼ cup AP flour (I used corn starch before, I like it better, but I try to stick with this one)
1 tsp kosher salt (you can use ½ tsp table salt)
¾ tsp ground cinnamon (I just used 1 tsp)
½ tsp ground nutmeg (if you don’t have this, don’t use it)
1/8 tsp ground allspice (if you don’t have this, don’t use it)

用了這些小工具.






For crust:
1 egg beaten with 1 TB of water for glaze
1 tsp sugar for sprinkle on top

Roll the dough out into two round pie shaped pieces about ½ inch bigger than your pie dish, drape one piece on pie dish, and do not stretch the dough.

Mix all pie filling ingredients in a large bowl and fill the pie dish, place another pie crust on top, close the edge and slit the top a few times with a knife, brush egg wash and sprinkle sugar. I used a gadget to make the lattice top.

Bake in 400 pre-heated oven for 1 to 1 ¼ hours, until the crust is golden and juices bubble out. Half hour before it’s done, cover with foil to prevent the crust become too brown. Serve warm.













謝謝大家!