Egg Harbor Lodge News

Anyone that knows me knows I absolutely love to cook. It is a little hard in the summer but last night, I cooked salmon on the Weber at Egg Harbor Lodge and it was so good I thought I would share the recipe. I usually use freshly caught salmon, but my fish providers have been a little lax… Glenn, if you read this, I need more salmon. The fish I used came from Bear Cat’s Fish House in Algoma… we always stop there on our way through Algoma.

Maple/Mustard Glazed Planked Door County Salmon

3 Tbsp. country style Dijon mustard

3 Tbsp. Door County Maple Syrup (I get mine from Schartner’s Farm Market in Egg Harbor)

1 Tbsp.  Balsamic vinegar

Coarse salt and freshly ground pepper to taste

Chef Paul’s Salmon Seasoning

1 large Salmon Fillet (freshly caught is best)

1 Cedar Plank

Combine the first four ingredients in a large plastic bag and add the salmon.  Marinate for 15 minutes but no longer than ½ hour.  Place the soaked cedar plank (soaked for one hour) on hot grill and heat for three minutes with the lid down.  Turn plank over, add salmon skin side down directly on to plank. Sprinkle salmon with salmon seasoning (there is sugar in this which helps to caramelize but don’t add too much) and salt and pepper and close lid.  Cook for 20 minutes- shorter for smaller fish and a bit longer for larger fish.    This recipe maybe done on a gas grill but is best on a charcoal grill.

Serves 4

Cedar Planked Salmon

Don’t try using some old piece of cedar… purchase the ones meant for smoking.   Cedar shakes could have chemicals that you wouldn’t want in your food.  I bought mine at Main Street Market.  When the plank is no longer usable throw the pieces on the fire for extra smoky flavor.

Mark’s mom made us a cherry pie with Door County Cherries for desert.  I think Mark’s sister Mary actually put the pie together, but Jean baked it for us.  They use a simple but delicious recipe.  I am not a huge fan of baking, but even I can make this pie.  I usually buy the crust but if I am in the mood I make the crust from the Barefoot Contessa Cookbook.  Mark’s dad had cherry orchards for years and Mark and his family picked and shook the cherries.  Mark and his siblings then used the money they made to go to the Door County Fair.  Here is the pie… it tasted excellent…

4 cups pitted, sour Door County Cherries  (frozen DC cherries may be substituted)

1/4 cup Minute Tapioca

1 1/2-2 cups sugar

1/4 teaspoon almond extract

butter

Mix together in a bowl and let stand 15 minutes.  Line a pie plate with pie crust, fill with the fruit mixture.  Dot with butter (don’t forget this part).  Top with pie crust.  Seal and flute then cut some slits on top.  Bake in preheated 450 degree oven for 45-50 minutes until the juices form bubbles that burst slowly.

Now that’s what I call a true Door County meal…