Ingredients
- One 2 lb salmon filet,
- 1 cedar plank, pre-soaked in water
- 1/2 cup brown sugar
- 2 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
Directions
- Preheat a gas grill to medium.
- Place the cedar plank on the grill grate for 5 minutes.
- In the meantime, combine brown sugar, olive oil, Italian seasoning, smoked paprika and Kosher salt in a small bowl.
- Using clean hands or a spatula rub the mixture over the top of the salmon filet (the side the skin was not on)
- Place the prepared salmon onto the cedar plank, what would have been skin side down.
- Grill for 30 minutes, or until salmon turns light pink in color and is flaky.
Ingredients
- 5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
- 1/2 c. (1 stick/113 g.) butter
- 2 Tbsp. (15 g.) cocoa powder
- 1 c. (200 g.) sugar (raw sugar OK)
- 1 tsp. vanilla extract
- 3 large eggs, room temperature
- 3/4 c. (95 g.) all-purpose flour*
- 1/4 tsp. salt
Directions
- 1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.
- 2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.
- 3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.
- 4. Add the eggs one at a time, mixing thoroughly after each addition.
- 5. Stir in the flour and salt just until combined. Do not overmix.
- 6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.
- 7. Cool 10 min. before cutting.
*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.
Ingredients
- -8 oz. heavy cream
- -1 stick butter (4 oz.)
- -2 Tbsp. flour
- -4 oz. sour cream
- -3/4 c. parmesan cheese (shredded)
- -1/4 c. Monterey jack cheese (shredded), plus a bit more for sprinkling on top
- -2 packages frozen chopped spinach, thawed and drained
- -1 can artichoke hearts, drained and chopped
Directions
- In a medium saucepan, combine heavy cream, butter, flour, and sour cream over low heat.
- Add parmesan and jack cheeses, bring heat to medium, and stir until the cheese melts and mixture becomes smooth.
spinach dip cooking
- Add spinach and artichokes, heat through.
- Pour mixture into a baking dish, top with extra Monterey jack cheese.
spinach dip
- Bake (uncovered) @ 350F for 30 minutes.
- Serve with tortilla chips.
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