By Karen Adler
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Extra resources for 25 Essentials: Techniques for Planking
Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and serve. Technique 6: Smoke-Planking Vegetables SMOKE-PLANKED STUFFED PEPPADEWS SERVES 4 TO 6 We smoked these tasty tidbits in our book BBQ Bash (The Harvard Common Press, 2008), but they're also delicious smoke-planked! If you're having a party, you can grill another appetizer while you plank this one. Peppadews are slightly hot, slightly sweet miniature red peppers preserved in brine. You can find them in jars or in grocery store olive bars.
SUGGESTED PLANK: 2 cedar or alder grilling planks, soaked in water for at least 1 hour INGREDIENTS 4 large, ripe Anjou or Bartlett pears 2 tablespoons unsalted butter, melted 2 tablespoons wildflower or other amber honey � cup crumbled blue cheese, such as Maytag or Point Reyes Fresh thyme sprigs for garnish NOTE: This recipe can easily be divided in half if you have a grill that is too small to accommodate two planks at the same time, or you can stagger the cooking. METHOD Prepare a hot fire in your grill.
Set each plank on a large plate and serve additional butter on the side. OVEN-PLANKING: Preheat the oven to 350°F. Place the planked grouper in the middle of the oven. Oven-plank for 15 to 20 minutes, or until the fish is opaque and begins to flake when tested with a fork. Technique 12: Center-Planking Fish with a Slather PLANKED SALMON WITH HERBED MUSTARD SLATHER SERVES 4 Thick emulsified sauces are what a slather is all about. Mustard, mayonnaise, yogurt, and sour cream are all examples of ingredients that can be slathered on a boneless piece of meat or fish.