Cedar Plank Salmon

CEDAR PLANK SALMON

-          1 FILET OF SALMON (SKIN OFF)

-          2 CUPS BROWN SUGAR

-          2 TBL SPOONS DRY TARRAGON

-          1 TBL SPOON DRY MUSTARD

-          1 TSP SALT

-          1 TSP PEPPER

-          1 CEDAR PLANK

-          PRE-HEAT OVEN TO 450F.

-          SOAK PLANK IN WATER WHILE PREPARING FISH.

-          LAY FILET OF SALMON OUT ON CUTTING BOARD AND SEASON WITH SALT AND PEPPER. MIX OTHER INGREDIENTS IN MIXING BOWL AND RUB MIXTURE ON TOP AND BOTTOM OF FILET.

-          PLACE FILET ON TOP OF CEDAR PLANKWHICH IS CUT TO FIT LENGTH OF FILET.

-          PLACE PLANK ON TOP OF BAKING DISH HOLDING WITH AN INCH OF WATER FOR MOISTURE. PLACE IN OVEN FOR 15MINUTES OR UNTIL 145 DEGREES IS REACHED.PLANK CAN BE PLACED DIRECTLY ON A GRILL AS WELL WITH LID CLOSED.

 REMOVE FROM OVEN OR GRILL AND SERVE ON PLANK

The Royal Wedding's reception food!

It has been on my mind as to what they ate at this huge event that's been on every channel the last week. There was so much coverage I think they interrupted "Swamp people" twice while I was watching my weekly fix. After planning, catering and paying for our wedding not to long ago all the details of this "Royal wedding" really have peaked my interest. For starters with initial talks of over $20 million being spent on this one day I cant help but think what did the "Royal Chef" make off of this event. I know from being in the Banquet/ Wedding business  for awhile now that the Chef would get a % of sales. Wow by my calculations that "Royal Chef" should have gotten a commission check of at least $400,000 (I would have done it for $300,000). I read an article that said that "one" of the receptions at Buckingham Palace would have 650-700 attendees and passed Canapes would be the menu because the Palace's "Royal Kitchen" can only handle buffets and dinners up to 150. Are you kidding me? Okay I retract my earlier statement about the $400,000 and only doing it for $300,000, I want the full $400k and Ill build you a kitchen to handle the 700 guests. Better yet wanna talk about dinner impossible, give me a handful of Louisiana Chefs, a few culinary students from one of those fancy shmancy schools over there and ten stewards to keep the plates and pots washed and Ill make it happen. So below is a picture of the canapes that were at the "Royal Reception" according to this article I found. Now I don't know about you but after sitting around for hours waiting on the the Royal Chariot to arrive I would have been starving and this would not have cut it. I have catered allot of weddings including my own and I know from experience when my bride and I walked into the reception our guests had to wipe there face and set down the Alligator sauce piquant to welcome us as newlyweds. However as a Chef I do have a pet peeve of guests tearing down a reception buffet like wild animals before the wedding party arrives but thats a story for another day. The "Royal Chef" must have had at least 2 of each item per guest and according to the photo that's at least 7,000 canapes and "were still starving"!

Job well done Chef! Dont want the next one, call me Ill do it!