Meal No. 3223: Plank-Grilled Pork Tenderloin with Asian Barbecue Sauce

Upstairs was a TV series gathering that brought the wives from the RoHo regular crew over on Wednesday night. (It's a good thing I'm content in the kitchen while all that television is consumed!) I promised to make the dinner, which is actually a selfish indulgence. I'd prepped, trimmed, and marinated pork tenderloins in an Asian barbecue sauce (boosted with a bit of banana ketchup!). They went onto a cedar plank for grilling, with resesrved sauce available for serving. It's been over four years since I made this, so with a warmer day in Winston, grilling was perfect. The sides included roasted garlicked asparagus and Asian coleslaw, and it all turned out pretty good!

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"Planked Pork Tenderloin," by Courtney Rappe. From Fire & Smoke (recipe originally included on insert with package of cedar planks). [Published 04 December 2017]

"Asian Slaw with Sesame Ginger Dressing," from Alissa Saenz of connoisseurusveg.com. [Published 08 May 2022]

Meal No. 3048: Plank-Grilled Chilean Sea Bass

It's been an off-and-on rainy week in Winston-Salem, and I snagged an opportunity last Tuesday when the day started out sunny to head out for a provisions run to Costco. My list was pretty long but noticeably absent from it was Chilean sea bass, which I don't know that they usually have and which I am not in the habit of buying. It ain't cheap and it's over-fished...and I definitely prefer salmon and tuna over it. I came home with a package nonetheless and plank-grilled it with a soy-ginger-garlic glaze, and it reached temperature just as the tank in my gas grill petered out!

Served with pine nut pearl couscous and roasted asparagus, it was a full plate...and some sea bass remained for future use! Also: I think this is only my second time of making Chilean sea bass, with the inaugural attempt occurring all the way back in 2011.

An updated sign of spring was visible that morning, too: the earliest blossoms on the Bradford pear tree.

It's barely begun its spring show but above you can see the pulled-back view from the south front corner of the property.

The morning routine is to begin upstairs with coffee and the computer for writing time. But Sumner has become consistently difficult about giving me laptop time...as long as I'm merely on my phone or writing on my pad, he is content to lie on the floor or over in his window seat. But once I pick up the computer, he insists on getting in my lap. I reclined a bit to give him a longer stretch for sleeping and tried co-tasking...but he was not happy about it.

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Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley," from Bon Appétit, December 2004.

Meal No. 2832: Miso-Glazed Salmon Fillets

Last Tuesday night was a chance to bring salmon to the dinner table yet again, but I mixed up the usual approach and brought back a miso-mirin glaze that first was tried here back in 2011. I put the slabs onto a soaked cedar plank and grilled them this time, as part of my revolutionary shenanigans. I hadn't applied this glaze to salmon in almost exactly four years, in spite of how tasty it is. But I also confess it's not quite as good as just doing a good salmon spice rub and tossing the fillets into the oven to roast. The ever-dependable side of roasted broccoli was just as right as rain, though.

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Miso Glaze from "Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.

Meal No. 2175: Plank-Grilled Salmon with Mango-Peach Chutney

With the skies finally having cleared after a long week of storms and tremendous rainfall totals, Saturday night turned into a gorgeous August evening, perfect for grilling. For the three of us that night, I served up plank-grilled salmon and added to it a new creation from my kitchen: sweet mango-peach chutney. I rather liked it, but I realize that's not everybody's thang. I also had roasted garlic-parmesan asparagus spears and squash with Vidalia onion.

Also: I don't know whether I ought to be more concerned about privacy when it comes to how Google tracks me on my phone, but so far I'm considering it more beneficial than costly to be provided with pretty decent info especially in relation to my morning walks with Sumner, like the one that started the day for us on Saturday:

The mapping of our actual route is pretty imprecise but I like having that overall sense of it...

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Guidance on plank-grilling the salmon from "Cedar-Planked Salmon with Lemon Pepper and Horseradish-Chive Sauce," by Dawn Yanagihara-Mitchell. From FineCooking.com, Issue 111.

"Sweet Mango-Peach Chutney," a Roediger House original recipe [August 2018].

Meal No. 2165: Plank-Grilled Slab of Atlantic Salmon

Wednesday night at the Roediger House, with dinner for four: plank-grilled salmon with a spice rub, with a chilled rosemary dijon cream sauce. Also: roasted garlic-parmesan asparagus, Jamaican coconut sweet rice, and a mixed berry salad with cinnamon vanilla-glazed walnuts and homemade raspberry vinaigrette.

It all made for really nice lunch leftovers the next day, outside, when I took a break from yardwork:

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"Cedar Planked Salmon with Spice Rub," by Olha7397 on GeniusKitchen.com.

Additional Guidance on plank-grilling the salmon from "Cedar-Planked Salmon with Lemon Pepper and Horseradish-Chive Sauce," by Dawn Yanagihara-Mitchell. From FineCooking.com, Issue 111.

Chilled Rosemary Dijon Cream Sauce, from "Poached Salmon," in The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 216.

"Jamaican Coconut Sweet Rice," by Michaela of An Affair from the Heart.

Ideas and Guidance on Parmesan-Garlic Roasted Asparagus from:

• "Roasted Asparagus," from Ina Garten of the Food Network.
• "Oven-Roasted Asparagus," from swedishmilk on AllRecipes.com.

"Raspberry Vinaigrette," from Robyn Stone of addapinch.com. [Published 13 March 2014]

"Cinnamon Vanilla Glazed Walnuts," from McCormick.

Meal No. 2160: Planked Pork Tenderloin with Asian-Style Barbecue Sauce

For the Friday night meal at the Roediger House, I once again soaked a cedar plank and fired up the grill. This time it allowed me to serve up a pork tenderloin with a delicious Asian-style barbecue sauce (which was also used as the marinade for the meat). I tried two other new things: a roasted broccoli gratin, and yet another different Caesar dressing for a salad. An old stand-by was creamy stuffed eggs. Everything came out pretty great.

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"Planked Pork Tenderloin," by Courtney Rappe. From Fire & Smoke (recipe originally included on insert with package of cedar planks). [Published 04 December 2017]

"Caesar Salad," by Sue Li and Chris Morocco. In Bon Appétit, May 2013, p. 42.

"Blissed-Out Crispy Cheesy Broccoli Gratin," by Raquel Pelzel, Sheet Pan Suppers Meatless, November 2017.

"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Meal No. 2159: Mixed Berry Salad with Plank-Grilled Salmon

It was a bit over the top last night when I decided to make a mixed berry salad with a homemade raspberry vinaigrette and toasted pecans, along with spiced plank-grilled salmon. But whoo-whee!

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"Cedar Planked Salmon with Spice Rub," by Olha7397 on GeniusKitchen.com.

Additional Guidance on plank-grilling the salmon from "Cedar-Planked Salmon with Lemon Pepper and Horseradish-Chive Sauce," by Dawn Yanagihara-Mitchell. From FineCooking.com, Issue 111.

"Spinach Salad with Raspberry Vinaigrette," by Mira of CookingLSL.com.

Meal No. 1898: Planked Salmon with Agrodolce Sauce

I've had salmon on my mind for a little while now, and this past Wednesday night I managed to get ahold of some and serve it up for supper. The dependable pearl couscous was a must but I also liked the serious flavoring of the thin red onion slices in the agrodolce sauce that went with it all.

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"Planked Salmon Platter," from BettyCrocker.com

"Striped Bass in Agrodolce Sauce,"from Gourmet, December 2004.

Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley, from Bon Appétit, December 2004.

Meal No. 1605: Grilled Cedar Plank Salmon with Pepper-Honey Glaze

Unexpected guests brought about this evening's planked salmon with a pepper-honey glaze. Also on the menu: roasted asparagus and coconut rice.

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"Pepper-Honey Cedar Plank Salmon," by JMcCurtain on AllRecipes.com.

Ideas and Guidance on Parmesan-Garlic Roasted Asparagus from:

• "Roasted Asparagus," from Ina Garten of the Food Network.
• "Oven-Roasted Asparagus," from swedishmilk on AllRecipes.com.

Coconut Rice Guidance from:

• "Coconut Rice," from Andy Ricker of Pok Pok. Published in Bon Appétit, January 2012.
• "Sweet Coconut Rice," from Melucy and found online at allrecipes.com.

Meal No. 1278: Grilled Plank Salmon with Park Hill Maple & Spice Mustard Glaze

It's been a while since I employed my Savory Spice Shop mix known as Park Hill Maple & Spice Pepper, but it was just the call for last night's planked grilled salmon fillet, with pearl couscous and sugar snap peas. It was actually more than I could eat, so no clean plate club membership for me this time around.

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Cooking guidance from "Planked Salmon Platter," from a Better Crocker recipe clipping. Glaze recipe from the Savory Spice Shop: "Park Hill Maple & Spice Mustard Glaze," by Mike Johnston.

Meal No. 990: Plank-Grilled Miso-Glazed King Salmon

It's Alaskan King Salmon season and yesterday was the first day that my local Harris Teeter had gotten some in. It looked mighty fine and, tonight, after glazing with a miso-mirin-ginger concoction and slow-roasting it on a cedar plank on the grill, it tasted mighty fine, too.

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"Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.

Reminder of an approach to plank-grilling salmon from "Planked Salmon with Spice Rub," from Fire & Smoke. Recipe accompanied package of cedar grilling planks.

Creamy Grits, from Luquire Family Stone Ground Grits, milled in Greenwood, SC.

Meal No. 816: Planked Asian Pork Tenderloin

This was dinner this past Thursday night, which was also a chance to catch up with Roediger House regular Ben Phillis and find out how the first few weeks of school have gone.

I really like the sauce with this plank-grilled pork tenderloin but I'd like it to get "done" faster than it does.

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"Planked Pork Tenderloin with Asian Style BBQ Sauce," from Fire & Flavor. Recipe on cedar grilling planks package insert.

"Grown-Up Mac-N-Cheese," by Ina Garten. Recipe from the FoodNetwork.com website.

Meal No. 778: Planked Smoked Wild-Caught Sockeye Salmon

First try at plank grilling-smoking some salmon in the kamado grill. Mighty good, with the Dizzy Pig Raging River rub and a touch of butter and maple at the tail-end of cooking. Quinoa and sugar snap peas to round out the plate.

Kamado Meal #17

Meal No. 764: Dizzy Pig Spiced Plank Salmon

This evening's return to grilled plank salmon involved a bit of my own inventiveness, with special inspiration from the Griffin's Grub blog. It was also my first use of the Dizzy Pig Barbecue Company's Raging River Rub, which just came today. I went a little out of my mainstream and made a batch of creamy stone ground grits, and they ended up being the best thing on the plate.

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Ideas for prepping salmon tonight from Griffin's Grub, a WordPress blog.

Luquire Family Stone Ground Grits, milled in Greenwood, SC, which is where my father was when he died in 1981, interestingly enough.

Meal No. 760: Planked Pork Tenderloin with Asian Style BBQ Sauce

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"Planked Pork Tenderloin with Asian Style BBQ Sauce," from Fire & Flavor. Recipe on cedar grilling planks package insert.

Meal No. 758: Planked Salmon with Spice Rub

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"Planked Salmon with Spice Rub," from Fire & Smoke. Recipe accompanied package of cedar grilling planks. [Link is to a similar recipe.]

"Rich and Creamy Blue Cheese Dressing," from Cook's Illustrated. Published May 1, 1999.

Meal No. 755: Plank-Grilled Miso Salmon

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Miso Glaze from "Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.

Cooking recommendations from "Planked Salmon Platter," from either Pillsbury Classic Cookbooks or from Betty Crocker Recipes Magazine, date unknown, personal saved clipping.

Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley, from Bon Appétit, December 2004.

Meal No. 751: Plank-Grilled Salmon

Just fantastic:

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"Planked Salmon Platter," from either Pillsbury Classic Cookbooks or from Betty Crocker Recipes Magazine, date unknown, personal saved clipping.

Meal No. 591: Cedar Plank Grilled Salmon

Once again, salmon perfection. Tonight's plank-grilled version was basted with a Savory Spice Shop specialty: Park Hill Maple and Spice Mustard Rub. Pine nut and parsley quinoa and Brussels sprouts were excellent co-conspirators in this belly-filler.

Meal No. 580: Jammin' Salmon on a Plank

Plank-grilled, sweet bourbon-glazed, cooked to absolute perfection: this was THE MOST AWESOME SALMON I've ever eaten. And it was actually made by me.

Pine nut and parsley Israeli couscous and seasoned lima beans were good but NOTHING LIKE THAT SALMON.