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Grilled Cornish Game Hens

  • Serves 4
  • Prep 15 minutes + Overnight
  • Ready-In 1 hour 15 min + overnight
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Grilled Cornish Game Hens

The Cornish Game Hen- what makes them different from your everyday, ho-hum chicken? Their size, and that's about it. These tiny fowl (sometimes called poussin or Rock Cornish) are actually a domestic bird, despite the misleading "Game" Hen title and can be bought at pretty much any grocery store. And though they're labeled "hen," both the male and female are used for their meat.

Ingredients

2 Outdoor Gourmet Cedar Grilling Planks, soaked for 1-8 hours; the longer the better!
2 Cornish Game Hens
1 1/2 c. kosher salt, for brine
3 Shallots, peeled
8 Whole cloves of garlic, peeled
2 c. red pearl onions, peeled
Your choice of fresh herbs- I used thyme and rosemary
2 TBS. of butter

Directions

First: Dissolve salt in 2 cups of warm water, place game hens in pot, bowl, or whatever, then fill the rest of your brining receptacle with cold water. Brine thawed game hens in your refrigerator overnight. Now would also be a good time to get your Outdoor Gourmet Cedar or Hardwood Grilling Planks soaking.
Next: Remove game hens from brine, pat dry. Stuff birds with shallots, garlic, pearl onions, and herbs, then rub the game hens skin with butter, salt and pepper.
Then: Place stuffed game hens on soaked cedar grilling plank, place grilling plank on hot grill. Let the grilling plank begin to smoke (approximately 10 minutes), reduce heat to low, or move grilling plank to indirect heat area for slight smoulder. Allow to cook for 40-50 minutes. Check regularly to prevent cooking too quickly. Use meat thermometer (internal temp. 165 F.) to test for doneness in the thickest part of the chicken.
Finally: Carefully remove your birds from the grilling planks, cover with foil and allow to rest for 5 to 10 minutes. Enjoy!

Dry Seasoned Cedar Plank Ribs

  • Serves 3-5
  • Prep 15 min + overnight preparations
  • Ready-In 1h 45 min + overnight preparations
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Dry Seasoned Cedar Plank Ribs

Ribs in all their glory with the direct smoky flavor from the grilling planks.

Ingredients

1 rack of baby back ribs (beef or pork)
Your favorite dry spice-salt rub
1 15"x7" hickory grilling plank (or 2 smaller grilling planks, you can cut the rack of ribs to fit.)

Directions

THE NIGHT BEFORE

Trim off silver sinew and excess fat. Place rib rack on foil.
Select dry spice-salt rub and apply liberally to the ribs.
Wrap in foil and place in the refrigerator overnight.
Soak an Outdoor Gourmet Grilling plank in water overnight.
AT MEAL PREP TIME
Pre-heat grill on high.
Place the ribs on the plank and place plank on the grill.
Cover and cook on high for 10-15 minutes to bring the plank to a heavy smoke.
At maximum smoke, turn the barbecue temperature to low.
Continue cooking on low for 40-45 minutes. Be sure the barbecue remains covered. Keep a spray water bottle filled with ½ apple cider vinegar and ½ water. Use this spray to keep the ribs moist while cooking and to douse any flare ups.
After ribs are finished remove and cover with foil and let them “rest” for 5-10 minutes before serving.

Cointreau-Glazed Cedar Planked Salmon

  • Serves 4 - 6
  • Prep 25 mins
  • Ready-In 40 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cointreau-Glazed Cedar Planked Salmon

Sick of just adding lemon onto salmon and calling it good? This sophisticated recipe creates a rich gourmet flavor for your favorite salmon recipe.

Ingredients

3 Large Cedar Grilling Planks
6 (6-ounce) salmon fillets (about 1 inch thick)
1/4 cup maple syrup
2 Tbsp. Cointreau (orange-flavored liqueur)
1 tsp. grated orange rind
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 cup orange sections (about 2 oranges)
3/4 cup diced peeled avocado (about 1)
1/4 cup fresh orange juice (about 1 orange)
2 Tbsp. finely chopped red onion
2 Tbsp. finely chopped red bell pepper
1 Tbsp. Instantly Fresh Chives
1 Tbsp. fresh lime juice
Soak grilling planks in water for 1-8 hours; the longer the better.

Directions

Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture. Place fillet on the grilling plank, skin down.
 
Place plank and fillet on a preheated grill and close lid. Cook fillet for 12-15 minutes per pound. The plank will smolder, creating smoke. That's what gives the salmon its wonderful taste. If flame occurs, douse with spray water bottle.
 
When the salmon is cooked to your liking, serve it at the table on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin.
 
Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.

Cedar Planked Salmon with Blueberry Reduction Sauce and Peach Salad

  • Serves 4
  • Prep 35 mins
  • Ready-In 50 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Planked Salmon with Blueberry Reduction Sauce and Peach Salad

This week's recipe is Super-Summery Salad with Planked Sockeye topped with a Blueberry Balsamic Reduction, but first, a quick a brush-up on planking technique.

Ingredients

Cedar Grilling Plank
One large salmon filet
Baby greens
Olive oil
Salt and pepper
1 cup fresh blueberries
2 fresh sliced peaches
1 cup balsamic vinegar

Directions

Soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
Get your grill up to medium heat, 350 degrees. Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding the fish. This allows the plank to begin to smoke.
Place your seasoned salmon on the plank and close grill lid, let cook for recommended time. The average fillet takes between 14-18 minutes, depending on thickness. No flipping, turning, or tweaking is needed. Once cooked, remove from the grill and enjoy!
So, for my salad, I used mixed baby greens, but just use whatever you have fresh in the fridge or from the garden, toss with a little olive oil, salt and fresh cracked pepper and top with hot salmon, blueberry balsamic reduction and freshly slice peaches!
Blueberry Balsamic Reduction 1 cup Balsamic Vinegar 1 cup Fresh Blueberries, plus extra for fresh garnish Directions: - Macerate berries until juicy and then add vinegar. Let the berry juice and pulp meld with vinegar for up to an hour. - Pour blueberry and vinegar mixture through cheesecloth or very fine strainer to remove pulp and seeds. Bring strained blueberry vinegar to a simmer, whisking constantly.
Reduce vinegar down until desired viscosity- I like it pretty syrupy. Mix in fresh blueberries and top salmon with your hot Blueberry Balsamic Reduction!

Cedar Planked Salmon Steaks

  • Serves 4
  • Prep 10 mins
  • Ready-In 25 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Planked Salmon Steaks

This version of cedar planked salmon is perfect for warm nights on the patio. Planked salmon with a dollop of Salsa Fresca on top is crowd pleaser, and best served with plenty of Mexican beer.

Ingredients

1 Cedar Grilling Plank 4 salmon steaks
3 plum tomatoes, coarsely chopped
1/4 cup green onion, finely chopped
2 Tbsp. fresh squeezed lime juice
2 tsp. sugar
2 cloves garlic, minced
1/4 tsp. salt, divided
1/2 tsp. fresh ground pepper
Olive oil
Red and yellow bell pepper slices to garnish
 

Directions

Soak your Outdoor Gourmet grilling plank in water for one or more hours, the longer the better. Use something heavy to weigh the plank down as it soaks to keep it completely submerged.
Combine all ingredients except salmon steaks and 1/8 teaspoon salt into a lovely salsa fresca. Keep chilled while you grill.
 
Preheat the grill to 400°F. Sprinkle pepper and remaining salt on the salmon steaks and add them to your soaked grilling plank. Place the loaded plank to the grill and cook until the internal temperature of the salmon reaches 140ºF, or fish flakes easily when tested with fork.
 
Place each salmon steak on a plate, top with salsa fresca, garnish with bell peppers and enjoy!

Cedar Planked Copper River King with Loose-Leaf Black Tea Rub

  • Serves 4
  • Prep 10 mins
  • Ready-In 35 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Planked Copper River King with Loose-Leaf Black Tea Rub

Looking for a new way to cook salmon? This loose-leaf black tea rub is the perfect way to create a new yet monumental cooking creation.

Ingredients

1 Cedar Grilling Plank
1 Salmon Fillet
2 tsp. Agave / Honey
3 tsp. Loose Leaf Salmon Rub
1/2 Broccolini
2 tsp. Olive Oil

Directions

Soak Cedar Grilling Plank in water for at least an hour, but overnight is preferable. A longer soak time allows the plank to absorb the maximum amount of water, which will then be converted into flavor infused water vapor. Use a baking dish or a clean cooler to soak your plank. Just remember to wait it down with something heavy.
Once your fillet is portioned into steaks, drizzle the fish with a bit of agave / honey - just enough to help seasoning stick. I used The Spice Tea Exchange's Salmon Tea Rub, which has loose-leaf black tea and whole pepper corns. For best results, slightly moisten tea rub before adding to the salmon.
Once your plank is soaked and the seasonings are in place, it’s time to put it all to the heat. Place your plank with the seasoned salmon on the grill at 450 degrees. Keep it at this nice, high temp until the plank begins to smoke and smolder, then take the heat down to 300 degrees or move the plank to the indirect heat portion on the grill.
Continue to cookwith the lid closed (to keep in all that flavorful smoke) until the fish is done to your liking. If your salmon fillet is an inch thick, this process should take about 20 minutes.
Broccolini, Asparagus, Zucchini, or Onions - toss your vegetables in a couple teaspoons of olive oil, and salt and pepper. Add veg to the plank when there is about 10 minutes of cooking time left.

Cedar Planked Pork Chops with Thmye and Italian Prunes

  • Serves 2 - 4
  • Prep 30 mins
  • Ready-In 53 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Planked Pork Chops with Thmye and Italian Prunes

Prunes are great fresh and are simply marvelous when dehydrated, turned into jams or hobo wine! But don’t let prune season slip by without pairing them with something planked.

Ingredients

1 Cedar Grilling Plank
2 thick cut pork chops
3 Tbsp. dry rub (I used salt, pepper, cayenne pepper, and dry thyme)
2 cup dry red wine
2 cup Italian prunes
3 tsp. olive oil
4 Tbsp. brown sugar
2 tsp. Instantly Fresh Thyme
Salt and fresh ground pepper
Served this dish over brown rice with wild mushrooms, which was great! But mixed greens, quinoa, wild rice.

Directions

Soak a large Cedar Grilling Plank for 1-8 hours; the longer the better! Place plank in a 13 x 9 baking pan, cover with water, and weight with something heavy enough to keep it submerged. The longer you soak your plank, the less likely it is to catch fire!
Marinade pork chop in red wine, salt and pepper for 30 minutes. Slice and remove pits from the prunes while you wait.
Preheat grill to high (450°). Remove chops from marinade and generously apply dry rub. Sear 2 minutes per side for good-lookin' grill marks and turn grill down to medium (300°). Place soaked plank on grill, move chops to plank, and close the lid. Allow to smoke and smolder until internal temp of 145° is reached. That takes about 14-17 minutes.
Heat olive oil in sauce pan. Add prunes, brown sugar, and the leaves of 3 thyme sprigs. Stir over medium-high heat for 4 minutes.
Carefully remove chops from grill when done to your liking, serve over rice, top with prune sauce, and garnish with the remaining thyme.

5-Ingredient Cedar Planked Salmon

  • Serves 4 - 6
  • Prep 10 mins
  • Ready-In 35 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

5-Ingredient Cedar Planked Salmon

No matter how many weird and exotic things I cook on planks, the definitive recipe is and will always be Wild Salmon Planked on Western Red Cedar. And the Copper River Salmon are running, so it's time to fire up the grill. The grocery list for this recipe is short...

Ingredients

Cedar Plank
Copper River Sockeye Salmon
Brown Sugar
Garlic
Salt
Fresh Ground Pepper

Directions

Grill: Once your plank is soaked, your fish is brined, and the seasonings are in place, it’s time to put it all to the heat. Place your plank with the seasoned salmon on the grill at 450 degrees. Cook with the lid closed (to keep in all that flavorful smoke) until the fish is done to your liking. If your salmon fillet is an inch thick, this process should take about 20 minutes.
Enjoy: Remove salmon from the grill, garnish with fresh herbs and lemon and enjoy!

California Wine Country Salad

  • Serves 4-6
  • Prep 15 mins
  • Ready-In 20 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

California Wine Country Salad

Add Shredded rotisserie chicken to make this a quick and satisfying dinner.

Ingredients

1 pkg (10 oz) mixed salad greens
1/2 cup diced onions
3/4 cup red pepper (cut into strips)
1 bunch fresh asparagus
3/4 cup sliced black olives (drained)
1/4 cup toasted pine nuts
1 cup canned or frozen artichoke hearts, cut in 1" chunks
1/2 cup Litehouse Bleu Cheese Crumbles
Litehouse® Red Wine Olive Oil Vinaigrette to taste
1 rotisserie chicken, shredded

Directions

Break asparagus into 1 1/2" pieces. Add 1/4 cup water; cover and microwave 4 minutes. Immediately drain and put in bowl of ice water to stop cooking. In a large bowl, toss salad greens with rest of ingredients. Drizzle with Litehouse Red Wine Vinaigrette. Add chicken, if desired. Toss gently.