• scallions
• 2 shallots
• 2 red bell peppers
• 1 jalapeno or serrano pepper
• cider vinegar
• olive oil
• F&F French Salt w/ Spice (or kosher salt)
• sugar
• 1 1/3 pound shrimp
• F&F Cedar Grilling Papers

Recipe:

Relish:
2 tablespoons olive oil
1/4 cup minced shallot
1 1/2 cups diced red bell peppers, about 2 small
2 teaspoons minced Serrano or jalapeno chile
2 tablespoons cider vinegar
2 teaspoons sugar
F&F French Salt with Spice (or kosher salt)
1 tablespoon sliced scallions

Shrimp:
About 1 1/3 pound shrimp, peeled and deveined, tails left intact
Four 10” or eight 6 inch F&F Cedar Papers
Cotton string for tying


FIRST Place papers in a shallow pan of water to soak. Heat oil over medium heat, add shallots and cook until just softened. Add red bell and Serrano and cook until peppers are softened, about 4 minutes. Add vinegar and sugar and season with salt. Cook until liquid evaporates and thickens, about 3 minutes. Season with pepper and top with scallions. Set aside until ready to serve.


LAST Preheat grill or grill pan to medium-high heat, about 400°F. Season shrimp with salt and pepper and divide equally into soaked papers. Fold edges of paper in towards shrimp so that the edges overlap; secure with cotton string if necessary. Place seam side down on grill and cook for 3-4 minutes per side, until shrimp are pink and firm to touch. Serve with red pepper relish.

• 4 bone-in pork chops, about 1LB
• olive oil
• balsamic vinegar
• F&F French Salt w/ Spice (or kosher salt)
• fresh thyme
• fresh rosemary

Recipe:

4 - bone-in pork chops, about 1” thick each, 3-4 pounds total
Olive oil for drizzling
4 teaspoons balsamic vinegar
Fire & Flavor’s French Salt with Spice or kosher salt
Eight 4 inch sprigs fresh thyme
Four 3 inch sprigs fresh rosemary
Four 10” Fire and Flavor Cedar Grilling Papers

FIRST Place papers in a shallow dish of water to soak. Preheat grill or grill pan to medium heat, about 400°F.

NEXT Drizzle each pork chop lightly with olive oil and one teaspoon of balsamic and season with salt and pepper. Place each chop into the center of a soaked paper. Top each chop with 2 sprigs of thyme and 1 sprig of rosemary. Fold edges of paper in towards pork so that the edges overlap.

LAST Place papers (seam side down) on grill surface and cook, with lid closed, for 7-9 minutes per side, or until pork is cooked through and reaches an internal temperature of about 145 degrees. Remove from grill using tongs and serve immediately.

• olive oil
• 1 pound shrimp
• brown sugar
• cumin
• chili powder
• 1 orange
• 2 limes
• 1 red bell pepper
• fresh cilantro
• scallions
• F&F Cedar Grilling Papers

Recipe:

Salmon, swordfish, scallops or even chicken can easily be substituted for the shrimp.

Marinade:
1/4 cup olive oil
Grated zest and juice of half an orange
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder

Shrimp:
1 pound large shrimp, peeled and deveined, tails left intact
Six 6 inch or three 10 inch Fire and Flavor Cedar Grilling Papers
2 limes cut into 12 thin slices
1 red bell pepper, cut into thin 3-4 inch strips
6 sprigs fresh cilantro
Sliced scallions for garnish
Cotton string for tying

FIRST Place papers in a shallow bowl of water to soak. In a small bowl, whisk together marinade ingredients and season with salt and pepper. Place shrimp in a large zip top plastic bag and pour marinade over seafood. Marinate at room temperature for 5 to 15 minutes, but no longer. Remove seafood from marinade; discard remaining marinade.

NEXT Preheat grill or grill pan to medium-high heat. Divide seafood among papers and place in center. Top shrimp with pepper strips, two lime slices, and cilantro sprig. Fold edges of paper in towards each other so they overlap (if needed secure with cotton string).

LAST Place seafood roll, seam side down, on grill surface and cook for about 4 minutes per side or until cooked through. Remove from grill using tongs and serve immediately. Garnish with scallions.

• olive oil
• 2 shallots
• sun dried tomatoes, not packed in oil
• 1 bunch fresh basil
• 3 ounces goat cheese
• 4 boneless, skinless chicken breasts
• F&F Cedar Grilling Papers

Recipe:

Filling:
2 teaspoons olive oil
2 shallots, minced
3 ounces goat cheese
4 sun dried tomatoes halves, rehydrated
1/4 cup fresh basil, chopped
Chicken:
4 boneless, skinless chicken breasts
4-10 inch cedar papers

FIRST Place papers in a shallow dish of water for soaking. Heat olive oil in medium skillet; and sauté shallots until softened. About three minutes. Remove mixture from pan; place in a mixing bowl and add goat cheese, sun dried tomatoes, and basil. Stir to combine and season with salt and pepper.

NEXT Preheat grill or grill pan to medium-high heat. Make a horizontal cut in the side of each chicken breast to form a pocket. Stuff each pocket with two rounded tablespoons of mixture. Season chicken breast with salt and pepper to taste.

LAST Sear chicken breast on grill or grill pan for 2 minutes on each side over medium-high heat. Transfer to a plate. Lower grill temperature to medium, about 400°F. If using charcoal, utilize cooler side of grill. Place a chicken breast in the middle of each paper and folding edges toward each other. Secure with cotton string or place seam side down on grill surface. Grill for 7 minutes on each side or until internal temperature reaches 165 degrees. Remove chicken from grill and serve.

• 1 yellow bell pepper
• 1 red bell pepper
• garlic
• olive oil
• fresh thyme
• white wine vinegar
• 4 salmon fillets
• F&F Cedar Papers

Recipe:

Halibut, swordfish, or shrimp can easily be substituted for the salmon.

Topping:
1 small yellow bell pepper, seeded and cut into 1/4” wide strips
1 small red bell pepper, seeded and cut into 1/4” wide strips
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon fresh thyme, roughly chopped
1 teaspoon white wine vinegar
Fish:
4-6 ounce salmon fillets
4 - 10 inch or 8 – six inch Cedar Papers
Cotton string for tying
Thyme springs for garnish, optional


FIRST Place papers in a shallow dish of water to soak. Preheat grill or indoor grill pan to medium-high heat. In a large bowl, combine topping ingredients, season with salt, and set aside.

NEXT Season fish with salt and pepper and place one fillet in the center of each paper.
Top fish with equal amounts of peppers, making sure peppers lie parallel to the fish fillet. Place thyme spring on top of each fillet; fold the edges of papers over the fish, securing with cotton string.

LAST Place packets on grill or grill pan; cook 4 minutes per side or until done. Serve immediately.