"Sing a Song of Seasons
Something special in all,
Flowers in the summer,
Fires in the fall."

Some of us use the outdoor grill all year round - gas or propane barbecues make grilling much more convenient.

For those of us who can't wait any longer to barbecue, there will be days in April we can do just that.  We have so much more light this month and whether you grill something for lunch or for dinner, I hope you will find these recipes interesting enough to try.

"Planking" has been around for a few years - in fact, the ancient aboriginal tribes would cook chunks of fish and meat on planks or stakes and lean them close to a fire.  On the northwest coast, cooking salmon on a cedar plank by a roaring beach fire celebrated the bounty of the sea. 

A lot of that was "smoked" for the winter months but freshly caught salmon was most likely the delicacy it is today.  "Planking" is an easy and safe way to cook and adds flavour without the mess.  Since the "plank" is soaked in water for a few hours, it doesn't need oil to enhance the flavour, which makes it "low-fat": another plus. 

There's also a theatrical aspect to planking that adds to the ambience for backyard cooks - there's smoke and a campfire-like crackling, and the presentation of a planked salmon is unbeatable on the beautifully charred plank!

Planks are available in most supermarkets, but if you're into making your own, just head on over to the lumber store and buy a 10-foot length of cedar.  Within a few minutes, you can have several cut in different lengths to suit what you are going to grill.  Remember, only use the plank once, then add it to the fireplace or campfire for easy disposal.

You might be surprised to discover that you can make anything from appetizers to dessert on a cedar plank, so fire up the grill and get "planking."

The following recipe would be a perfect "starter" to enjoy with a glass of wine.

Cedar-Planked Brie with Grilled Citrus Topping
1 cedar plank, soaked in water overnight, then rinsed
Three 1/2" thick slices of orange or pineapple
2 Tbs vegetable oil
1 jalapeño pepper, finely chopped (careful not to burn your hands)
3 shallots, thinly sliced
1/2 cup orange marmalade or other citrus marmalade
1/4 cup white wine
2 green onions, thinly sliced
1 Tbs freshly chopped thyme
Sea salt and freshly ground black pepper
2 wheels of Brie cheese (about 1/2 lb in total)

Preheat the barbecue to high.  Grill the orange or pineapple slices for 2-3 minutes per side or until slightly charred.  Coarsely chop the fruit and set aside.  Heat the oil in a medium saucepan over medium heat.  Sauté the jalapeño pepper and shallots for about 2 minutes, until tender.  Add the marmalade and wine, stirring until it dissolves. 

Remove from heat and stir in grilled fruit, green onions and thyme.  Season with salt and pepper. 

Let cool completely.  Place the Brie on rinsed plank so that it isn't touching.  Top each piece with the citrus mixture - be sure to "load" it on!  Place the planked Brie on the grill and close the lid. 

Bake for 5 minutes.  Carefully open the lid and if the plank is on fire, spray it with a little water and reduce heat to medium.  Close lid and continue cooking for about 8 minutes longer, until Brie is golden - do not let the cheese burst!  Remove from plank and arrange on serving platter.  Serve with fresh baguette slices or crackers.  Serves 8-10.

And for a great accompaniment to steak, try this tasty side dish!

Cedar Planked Asparagus & Prosciutto
1 cedar plank, soaked overnight in water, then rinsed
18 thick asparagus spears
12 slices Italian fontina cheese
6 large slices of prosciutto
1 Tbs melted butter or olive oil

Trim and blanch the asparagus in salted water for just a minute; remove from sauce pan and immerse in cold water.  Take one slice of prosciutto and arrange 3 asparagus spears on top.  Place a cheese slice between spears; wrap prosciutto around the spears and repeat until you have six bundles.  Preheat the grill on medium-high for about 7 minutes.  Place prepared plank on grate, cover and heat for 4-5 minutes. 

Reduce to medium-low and place the "bundles" on the plank.  Working quickly, place remaining cheese slices over each bundle in a criss-cross pattern.  Cook for 10-12 minutes or until the cheese is melted.  Remove from grill.  Brush with a little olive oil or melted butter and let stand for a few minutes.  Serves 6.

The following recipe for "stuffed" potatoes will be a family favourite.

Plank Baked "Stuffed" Potatoes
1 plank, (alder, maple or oak - but cedar will work as well), soaked overnight and rinsed before using
3 baking potatoes
1 Tbs sea salt
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup heavy cream
1/2 tsp nutmeg
1 cup grated sharp cheddar cheese
1/2 cup grated Parmesan
1 Tbs olive oil
Paprika, sour cream and chopped chives (for garnish)

Wash and scrub the potatoes, prick them with a fork; sprinkle with salt while they are still damp and bake in a 400 oven for about 1 hour.  Remove from oven and set aside.  Meanwhile, sauté onions and garlic in butter until tender.  When potatoes are cool enough to handle, cut them lengthwise and allow to cool a bit longer.  Scoop out the pulp, being careful not to damage the skins, leaving about 1/4" on the skin. 

You will likely end up with 5 skins which conveniently will fit on the plank.  Combine potato pulp, onion & garlic, butter, cream, nutmeg and a little salt.  Mash until smooth.  Add the cheddar cheese and stir until barely combined.  Add extra milk or cream if the mix seems too dry.  Spoon filling into reserved potato shells; top with grated Parmesan and drizzle each with a little olive oil. 

Sprinkle with a pinch of paprika.  Preheat the grill on medium-high for 5 to 10 minutes.  Place the plank on the grill and heat for a few minutes.  Arrange the potatoes on the prepared plank and return to the grill.  Reduce the heat and cook for 10 to 15 minutes until the cheese is nicely browned. 

Serve with sour cream and chopped chives.  Serves 5.

Invite a few friends over for dinner and enjoy this classic cut of meat.

Prime Rib on a Plank

For the dry rub:
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs freshly ground coarse black pepper
1 Tbs dried rosemary
1/4 to 1/2 tsp cayenne pepper

For the roast:
1 cedar plank, soaked overnight
One 5 lb prime rib, at room temperature
Sea salt
2 Tbs Dijon mustard
1 Tbs coarsely chopped fresh rosemary
Olive oil
4-5 whole rosemary twigs, 5" in length

Combine ingredients for rub and set aside.  Meanwhile, season all sides of the roast with salt and then coat with the mustard.  Sprinkle the rosemary evenly on the roast and then sprinkle with the rub (you should have rub left over). 

Drizzle with olive oil, pat the rub and rosemary into the roast.  Preheat the grill on medium-high for 5 to 10 minutes.  Rinse the plank and add it to the grill, cover and heat for about 4-5 minutes until it starts to smoke and make a "crackling" sound.  

Arrange the rosemary sprigs on the prepared plank to make a bed for the roast.  Close the lid and cook for 1 1/2 to 2 hours, until the core of the roast reaches 125 F or 52C.  Remove from the grill; tent loosely in foil and let rest for 30 minutes to one hour before serving.  Serves 6-8.

Here is the "planked" version of this classic New Orleans dessert.

Planked Bananas Foster
1 cedar plank, soaked overnight
4 ripe (but not too ripe) bananas, peeled, halved lengthwise, then halved again
1/4 cup butter
1 cup brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
1/4 cup dark rum
4 scoops vanilla ice cream

Preheat the grill on medium-high for 5 to 10 minutes.  Rinse the plank and add it to the grate; close lid and let heat for another 4-5 minutes.  Arrange the bananas on the plank, cut side up; cover grill and heat for 8-10 minutes.  Remove and set aside. 

Combine butter, sugar and cinnamon in a heavy skillet and heat, stirring until sugar has dissolved.  Stir in the banana liqueur and transfer the bananas to the skillet.  Meanwhile heat the rum in a Pyrex measuring cup in the microwave for about 12 seconds.  Remove from microwave, ignite with a match and pour flaming liquid in the skillet.  Arrange ice cream in individual serving dishes and pour hot bananas and sauce over each.  Serves 4.

These are just a few recipes to get you started - be creative with your own favourites and get "planking!"