• 2 oranges
• fresh cilantro
• garlic
• grape tomatoes (1 pint)
• 1 bunch scallions
• 2 limes
• 1 jalapeno
• olive oil
• brown sugar
• cumin
• chili powder
• 4 bone-in chicken breasts
• 1 alder grilling plank

Instructions:

Marinade
1/2 cup olive oil
1/2 cup fresh squeezed orange juice
1/3 cup chopped cilantro
2 smashed garlic cloves
2 teaspoons light brown sugar
1 teaspoon cumin
1 teaspoon chili powder
Salsa
2 cups halved grape tomatoes (about 1 pint) or chopped large tomatoes
1/2 cup thinly sliced scallions
Juice of 2 limes, about ¼ cup
1 minced small jalapeno, optional
1 teaspoon olive oil

4 bone-in skinless chicken breasts
1 - 15" Fire & Flavor Alder Grilling Plank

FIRST Combine marinade ingredients in a zip top plastic bag, season with salt and pepper, and add chicken. Toss to coat and allow chicken to marinate in refrigerator while preparing salsa.

NEXT To prepare salsa, combine ingredients in a medium bowl, season with salt and pepper and set aside. Pre-heat grill to medium-low, about 350°F.

LAST Remove chicken from bag and discard marinade. Heat soaked plank for 3 minutes, flip plank, and place chicken directly on heated side of plank. Grill for approximately 25 minutes or until chicken is no longer pink in center; remove plank and chicken from grill. Place chicken on serving plate, loosely tent with foil and allow to rest for 5 minutes. Serve with salsa.

Indoor: Chicken can also be baked in a 400°F oven for 30 minutes or until meat thermometer registers 165°F.

• olive oil
• Dijon mustard
• balsamic vinegar
• brown sugar
• Two 1 pound pork tenderloins
• 2 red apples
• cinnamon

Instructions:

Pork
1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 pork tenderloins, silver skin trimmed, about 2 lbs.

Apples
2 red apples, each cut into 12-16 wedges
3 teaspoons brown sugar
2 teaspoons olive oil
1/2 teaspoon cinnamon
1 Fire & Flavor Alder Grilling Plank, soaked

FIRST Combine oil, mustard, vinegar, and brown sugar; season to taste with salt and pepper. Brush mixture directly onto pork and set aside at room temperature.

NEXT Heat grill to high, about 450°F. Sear pork for 2 minutes per side, remove from grill and tent with foil.

LAST Lower grill temperature to medium-low, about 350°F and place soaked planks on grill (or move plank to a cooler side of the grill). Close lid and heat for 3 minutes. Place seared pork onto heated side of plank and apples on the plank. Grill with lid closed for about 12-15 minutes, or until pork reaches 145 degrees and apples are fork tender. Remove pork, apples, and planks from grill. Tent pork loosely with foil and allow to rest for 10 minutes. Slice pork and serve with apples.

• garlic
• 1 orange
• Fire & Flavor Coffee Rub
• unsalted butter (1/4 stick)
• 4 salmon fillets
• 1 Alder, Cedar or Maple grilling plank

Instructions:

Butter
2 tablespoons unsalted butter, softened at room temperature
1 teaspoon F&F Coffee Rub
1/2 teaspoon minced garlic
1/2 teaspoon grated orange zest

Salmon
Four 6-8 ounce salmon fillets
One Fire & Flavor Alder, Cedar or Maple Grilling Plank, soaked

FIRST Combine softened butter, coffee foundation, garlic and orange zest in a small bowl; place in refrigerator to chill while cooking salmon.

NEXT Heat grill to medium-low heat, about 350°F. Season salmon with salt and pepper. Place soaked plank on grill, close lid and allow plank to heat for 3 minutes. Flip plank, place salmon directly on heated side of plank, and close lid. Cook about 12 minutes for medium or until desired doneness. Cooking times will vary depending on thickness of salmon.

LAST Remove salmon and plank from grill. Top salmon fillets with coffee butter and serve immediately.

• fresh parsley
• 2 lemons
• white wine (2 tablespoons)
• Dijon mustard
• olive oil
• F&F Mustard Herb Blend
• 1 1/2 pounds large shrimp

Instructions:

3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon F&F Mustard Herb Blend
1/2 tablespoon Dijon mustard
1 1/2 pounds large shrimp, peeled and deveined, tails left intact
1- 15" Fire and Flavor Alder Grilling Plank, soaked
Chopped parsley and lemon wedges to serve

FIRST Combine oil, wine, mustard herb blend, and Dijon mustard in a large zip-top bag and add shrimp. Let marinade for 15 minutes. Remove shrimp from marinade and discard remaining marinade.

LAST Pre heat grill to medium-low heat, about 350°F. Place soaked plank on grill, close lid, and heat for 3 minutes. Flip plank and place shrimp in a single layer on the heated plank. Cook for 8-11 minutes or until shrimp are pink and cooked through. Remove shrimp and plank from grill and serve immediately with parsley and lemon wedges.

• 1 pound green beans
• grape tomatoes (10 ounces)
• olive oil
• feta cheese (1/2 cup crumbled)
• F&F Alder Grilling Planks

Instructions:

1 pound green beans, trimmed
10 oz. grape tomatoes or 2 cups
1 tablespoon olive oil
½ cup feta cheese
1 - 15" Fire & Flavor Alder Grilling Plank, soaked

FIRST Blanch beans in boiling water for 2 minutes and then shock in an ice water bath. Dry beans with kitchen towel and place in large bowl. Add tomatoes and olive oil and season with salt and pepper.

NEXT Heat grill temperature to 350°F, place soaked plank on grill and close lid. Heat plank for 3 minutes, flip plank, and place beans directly on heated side of plank. Close lid and cook about 12 minutes or until beans are tender.

LAST Remove plank and beans from grill. In a large bowl, combine cooked beans with feta cheese. Serve hot, cool or at room temperature.