By Karen Adler
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Additional resources for 25 Essentials: Techniques for Planking
For this recipe, we've chosen the individual crosscut planks that are rimmed with tree bark and look great with the mushrooms. We also use direct high heat, so be sure to have a spray bottle of water handy to lightly douse flare-ups. Cut these stuffed mushrooms into wedges for finger-food appetizers, or make them the centerpiece of your meal, serving two per person. SUGGESTED PLANK: 4 hickory, mesquite, or white cedar individual crosscut grilling planks, soaked in water for at least 1 hour INGREDIENTS 4 large portobello mushrooms, stems removed � cup extra-virgin olive oil 4 cloves garlic, minced 8 ounces crumbled or cubed feta, Boursin, Brie, blue, or goat cheese 2 tablespoons pine nuts, toasted 8 to 10 basil leaves, chopped METHOD Prepare a hot fire in your grill.
The Essentials of Planking Planking is simple. You choose a hardwood plank and soak it in water for at least 1 hour before cooking. You place the food on the plank, place the plank on the grill or in the oven, close the lid or door, and cook. What you get is food that is blistered, scorched, or browned, imbued with the gently aromatic flavor of the plank where the food has touched it. That means that, for the most flavor, we like to plank foods that are flat or have a large surface area to come into contact with the plank.
To make the butter, combine all the ingredients in a small bowl and stir to blend. Place a dollop of butter on each fillet. Reserve the remaining butter for serving. Place the planked grouper directly over the fire for 3 or 4 minutes, until the planks begin to pop, then move the planks to the indirect side and close the lid. Plank for 15 to 20 minutes, or until the fish is opaque and begins to flake when tested with a fork. Set each plank on a large plate and serve additional butter on the side.
25 Essentials: Techniques for Planking by Karen Adler