Linguica Crusted Roasted Salmon Cedar Plank Food

RAINBOW TROUT ROASTED ON A CEDAR PLANK

Steps:

• Prepare and preheat your grill by building a fire on 1 side of the grill.
• In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
• Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.

SALMON STEAK ROASTED ON A CEDAR PLANK WITH ROASTED TOMATILLO SAUCE AND CHIPOTLE MASHED POTATOES

Steps:

• Salmon: Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes.
• Roasted Tomatillo Sauce: Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
• Chipotle Mashed Potatoes: Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.

LINGUICA (SMOKED PORTUGUESE SAUSAGE)

Steps:

• Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
• Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
• Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
• Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
• Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
• Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
• When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
• Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
• Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
• Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.