Chicken and Duxelles

 

• 1 pound 

  fresh white button mushrooms

• 2 small shallots 
• 1 clove  

  garlic

• parsley

• 4 tablespoons 

  (1/2 stick) unsalted butter

• 1/2 teaspoon 

  kosher salt

• Freshly ground black pepper

These quantities make quit a bit. Enough to stuff 3-4 chicken breast halves. 

Clean your mushrooms with a brush. 

I use an egg slicer to chop the mushrooms. Stem up - slice. Pick up and turn the sliced mushroom, slice again.  I then chop the sliced mushrooms with a knife to get a nicely diced product. 

I rarely have shallots at hand, so I use about 1/2 an onion finely diced. 

Melt two T butter over medium heat. Add onion and sauté till translucent. 

Add minced garlic and sauté for a minute or two. 

Add rest of the butter, mushrooms, salt, pepper and some dry parsley. 

Turn heat to medium low+ and cook for 10 - 15 minutes. Trying to get mushrooms to give up their moisture without browning them. May take longer depending upon quantity. 

Cool the mushrooms before stuffing chicken. 

I use them to stuff butterflied chicken breast that has been flattened. Roll and tie the breast. Pan fry in some butter for color and finish in a 400* oven. 

Cedar planked salmon

• Cedar plank(s) for grilling
• ¼ cup olive oil
• Pinch salt
• Couple grinds black pepper
• 2 teaspoons lemon zest
• Pinch rosemary
• Pinch thyme
• 1 clove garlic, minced
• salmon fillets, skin removed
• Lemon wedges
• 
  

1. Soak the cedar plank in water for 1 hour.
2. In a dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix well. Add the salmon and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes. 
3. Preheat the grill to medium-high heat (400°F to 450°F). 
4. Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 + minutes, or until salmon is done to your liking.
5. Can also do in the oven. Preheat to 400. Put plank on a grid over a foiled lined baking tray and preheat for 3-4 minutes. Add salmon- bake for 20 -25 minutes. 
6. Glaze the salmon with a small pat of butter and a sprinkle of dill.