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Archive for August, 2009
Smoked Fish Lunch Special
Remove skin and bones from fish.
Flake the fish.
Cook onion in butter until tender.
Add fish and heat thoroughly, stirring occasionally.
Combine egg, milk, salt, and pepper.
Pour over fish and cook until eggs are firm, stirring occasionally.
Arrange swiss cheese over top of eggs.
Broil about 4 into 6 wedges.
Spread bread with cream cheese.
Top with fish-egg mixture.
Sprinkle with parsley.
Serve hot.
Smoked Haddock 4 Cheese Pasta
Place the cooked pasta in an ovenproof dish and keep warm.
Cut the haddock into strips.
Melt half the butter in a large frying pan and stir-fry for 5-7 minutes until cooked.
Place on top of the pasta.
Preheat the grill to the hottest setting.
Using the pan from the fish melt the remaining butter and add the leeks to this.
Stir-fry for 6-8 minutes until the leeks are soft, add the four cheese sauce to the leeks and heat thoroughly.
Pour the leeks and sauce over the fish and pasta mixing well.
Sprinkle the pasta with cheese and grill until golden and bubbling.
Notes serve with herb salad, cherry tomatoes and a fresh salad dressing.
Notes: a delicious cheesy dish with leeks and smoked fish.
Smoked Eggplant With Fragrant Spices
Place the eggplants directly over the gas burner, or grill over a wood fire.
Cook on all sides until the skin is black and charred and the flesh feels soft when pierced with a fork.
Grind the coriander and cumin seeds, and mix with the turmeric, salt and red pepper on a small plate.
Set near the stove.
Peel the eggplants, being sure to remove all the black, charred skin, and wipe them clean with wet hands.
Squeeze out all the water.
Chop the eggplants coarsely and set aside.
Heat the oil in a heavy, shallow pan.
Add onion and cook, stirring frequently, until it turns almost reddish brown, 10 or 12 minutes.
Stir in the garlic and cook until the mixture turns reddish brown, stirring and scraping the bottom of the pan.
Stir in the spices and green chiles and cook, stirring for about l0 seconds.
Add the tomatoes and let the mixture simmer until the tomatoes form a sauce and oil separates from the sauce.
Stir in the eggplant and cook for 10 to 15 minutes, until the oil again separates from the sauce.
Taste for salt, stir in the garam masala, lemon juice and cilantro.
Serve hot or cold with indian bread as a side dish.
Markets.
From the san francisco chronicle, 12/7/88.
Smoked Pork And Apple Tiddy Oggy
Mix together the mustard, sweet potato, smoked pork and apple, tossing until well coated with mustard.
Pre-heat the oven to 425f/220c.
Divide the pastry into 4 parts, flour your hands and shape each part into a ball.
Roll out each ball into a circle roughly 7″ in diameter.
Then cut out an exact 6″ circle with a plate or bowl as a guide, and trim the excess.
Put an even amount of the filling mixture into the centre of each pastry circle, and wet the edges with a pastry brush dipped in water.
Enclose the filling by folding the folds in half to resemble a turnover.
Seal the edges by pressing together firmly and crimping with your fingers or the tines of a fork.
Brush the pasties with the milk, place on a lightly-greased baking sheet and bake for 30 minutes, or until the crust is golden brown.
Remove from the oven and allow to cool for 5 minutes.
For the vegetables, put the parsnips in a steamer tray and steam for 8 minutes.
Add the carrots and steam for 10 minutes.
Place carrots and parsnips in a bowl and mash roughly.
Season with salt, pepper and nutmeg and set aside.
Bring water, mint and sugar to the boil in a medium pan, add the peas and simmer until they are tender - about 5-10 minutes for fresh, 3 for frozen.
Serve one tiddy oggy on each plate with the mashed vegetables and peas on the side.
Smoked Hazelnut Burgers
Blend the nuts and chickpeas in a food processor.
Fry the onion, carrot and garlic in the olive oil until soft, then remove from the heat.
Add all the remaining ingredients and mix thoroughly until the mixture binds together.
Chill.
Divide the mixture into 10, roll into balls then flatten into burgers.
Chill for at least two hours.
Lightly oil a baking sheet, and place on the barbecue.
Cook the burgers on the pre-heated baking sheet for approximately 20 minutes, turning once.
Serve in wholemeal buns with shredded iceberg lettuce, sliced tomatoes.
Notes: these can be prepared well in advance.
In fact, the longer the mixture is left to chill in the refrigerator, the easier it is to shape the burgers.
Smoked Fish Log
Remove skin and bones from fish.
Flake the fish.
Combine cheese, lemon juice, onion, horseradish, salt, and fish; mix thoroughly.
Chill for several hours.
Combine pecans and parsley.
Shape fish mixture into a log.
Roll in nut mixture.
Serve with crackers.
Smoked Chili Oil From Sunset Magazine
Combine chilies with 1 cup water in a small pan.
Bring to a boil over high heat: cover and remove from heat.
Let stand until soft, about 10 minutes.
Drain; blot completely dry with paper towels.
Stem and seed; coarsely chop.
Combine chilies and oil in a blender.
Whirl until chilies are pureed or very finely chopped, about 2 minutes.
If desired, strain oil; discard residue.
Pour into decorative bottles; store airtight in refrigerator up to 1 month.
Prep and cook time: about 20 minutes notes: leave chili pieces in the oil for a rustic look, or strain before bottling.
Makes; 2 cups.
Smoked Mozzarella And Roasted Pepper With Olive Dressing On
In a blender blend the olives, the lemon juice, the oil, the garlic, and.
The cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing.
Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly.
Smoked Grilled Corn
Shuck fresh corn.
Brush with peanut oil.
Sprinkle with salt and cayenne.
Cook on the hot spot until golden, turning as necessary.
You can cut it off the cob and store in freezer bags.
Bbq-digest v2 #074.
Smoked Eggplant Salad
Place the eggplant directly over a grill or gas flame and roast, turning frequently, until skin is charred and eggplant is soft.
Transfer eggplant to a cutting board to cool briefly.
With wet hands, peel off all the black skin, then carefully open the eggplant and remove the seeds.
Place eggplant in a bowl, cover with water and stir in the lemon juice.
Let stand 30 minutes.
Meanwhile, roast the peppers over the grill or flame, turning so the skin is evenly charred.
Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
Peel off the charred skin by hand.
Cut away stems, seeds and veins, and finely chop.
Roast the onion over the grill or flame until charred.
Let cool, peel away charred skin, cut away stem, and finely chop.
Remove the eggplant from the water and squeeze dry.
Pound eggplant, peppers, onion, garlic and salt to a paste in a mortar.
Add olive oil, walnuts, yogurt and vinegar.
Adjust seasonings and let stand at room temperature for a few hours.
Smoked Chili Bbq Sauce
Mix vinegars and spices in pand and over med heat reduce by half.
In large pan, saute onion and garlic lightly in olive oil till oft.
Add sugar and molasses.
Reduce slightly and add vinegar mixture, chipotles, ketchup and wooster sauce.
Cook slowly over low heat 1 hour.
Season to taste with salt, and strain through med strainer, pressing out juices of onion and garlic.
Chile-heads digest v2 #291.
Smoked Hamburger Jerky
Press hamburger meat into flat strips 5 inches long by 1-1/2 wide and 1/4 inch thick.
Place one layer of hamburger strips in dish for marinating.
Mix marinade ingredients together in a bowl.
After well mixed, sprinkle marinade sauce over meat, soaking well.
Turn meat over and sprinkle with sauce.
Add layers of hamburger strips to marinating dish and repeat sprinkling of marinade.
Pour remaining marinade sauce over meat.
Cover tightly and let marinate in refrigerator for 6 to 12 hours.
Rotate layers of meat occasionally.
Place in dehydrator until dry.
While meat is drying, blot excess oil with paper towel.
Smoked Fish Loaf Supreme
Scald milk.
Add bread crumbs and butter.
Beat until smooth.
Combine with fish flakes, egg yolks, lemon juice, onion, celery, salt and pepper.
Fold in stiffly beaten egg whites.
Grease loaf pan.
Turn in fish mixture and bake at 350 fahrenheit for 35 minutes.
Serve hot with hot tomato sauce see recipe.
Smoked Eel Salad
Pre heat oven to 200c.
Cut heads and tails off eels, peel and cut into four sections.
Remove flesh from bone giving you sixteen pieces - you will need twelve.
Pick, wash and drain endive.
Wash southern golds, place in a saucepan, cover with cold water, add salt, bring to the boil and simmer until just cooked.
Drain and leave warm.
To Make Vinaigrette:
Chop the onion, blanch in boiling water for ten seconds and drain.
Finely Chop Chives.
In a bowl whisk together mustard, vinegar and oil.
Add onion, chives and seasoning.
Lay bacon on a tray and bake in oven until crispy, drain on a kitchen towel.
To Serve:
Lay eel on a tray and warm in oven for three minutes.
Slice southern golds and place in a circle in the centre of four warm plates.
Drizzle with some of the vinaigrette.
Place three pieces of eel on top of the potatoes.
Toss endive with some of the vinaigrette and place on top of eel.
Place three pieces of bacon on top of endive and serve immediately.
Smoked Mashed Potatoes
To smoke potatoes: the day before smoking two days before serving wash and air dry the potatoes.
If you wash them immediately before smoking, the skin pours will be closed and the smoke will not penetrate.
Next day, smoke the potatoes for 2 1/2 to 3 hours at 225 degrees using hickory if possible.
Mesquite should be avoided.
After smoking, while potatoes are still hot, wrap them tightly in plastic wrap and refrigerate.
On serving day, peel the outer layer of skin from each potato.
Peel only the outer skin, not down to the white because a thin layer of brown smoke used for soups, chowders and stews.
Mashed potatoes: halve the peeled potatoes lengthwise and cut into 1/2 inch slices.
Place potatoes and 4 cups chicken stock in a large covered saucepan over medium-high heat.
As soon as broth comes to a boil, lower heat and simmer gently until potatoes are tender, about 10 to 15 minutes.
Add additional broth if necessary.
Drain potatoes and transfer to a large bowl.
Mash the potatoes with butter, leaving some lumps for texture.
Stir in cream and season with salt and peppers to taste.
Smoked Gouda And Caramelized Onion Quesadill
Melt 2 tablespoons butter in medium skillet over medium heat.
Add onion, brown sugar, and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes.
Remove from heat.
Cool to room temperature.
Preheat oven to 350 degrees.
Sprinkle cheese over half of each tortilla, dividing equally.
Sprinkle prociutto and sauted onion over cheese.
Season with pepper.
Fold other half of tortilla over cheese mixture.
Brush tortillas with some of melted butter.
Brush heavy large skillet with some of the melted butter.
Place over med-high heat.
Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side.
Transfer quesadillas to hevy large baking sheet.
Bake until tortillas are golden and cheese melts about 5 minutes.
Transfer quesadillas to work surface.
Cut each into 6 triangles.
Arrange on platter and serve hot.
Note: i sometimes speed up the process by placing prepared quesadillas directly under the broiler for a quick minute or so on each side.
Smoked Chicken And Exotic Fruits Salad
Remove all skin and bones from chicken and dice.
Mix the mango, pawpaw, tomatoes, spring onions, chilli, vinegar and a little lemon juice.
Fill a 6cm ring 2cm high with the fruit mix.
Mix the smoked chicken with the creme fraiche.
Place a further centimeters on this.
Mix in the ring.
Sprinkle with coriander and remove the ring.
Mix the chilli oil, balsamic vinegar and drizzle around it.
Smoked Ham, Tomato And Basil Sandwich
Mix the st ivel gold light and chopped basil together, then spread each slice of bread with some of the mixture.
Place two of the slices of bread, spread side up, on plates.
Place the ham on the bread slices and top with the tomato slices and seasoning.
Place the remaining bread slices, spread side down, on top.
Press together lightly, cut the sandwiches in half diagonally, then in half again to make quarters.
Serve immediately, garnished with basil sprigs and tomato slices.
Smoked Duck, Sweet Corn, And Mushroom Pasta
Bring a pot of salted water to a boil.
In a large saute pan, heat the duck fat.
When the fat has melted, add the onions and saute for 2 to 3 minutes.
Season with salt and pepper.
Using a sharp knife, remove the corn from the cob.
Add the corn to the sauteed onions and continue to cook for 2 minutes.
Add the mushrooms and saute for 2 to 3 minutes.
Season the mixture with salt and pepper.
Add the duck and garlic.
Continue to saute for 2 minutes.
Stir in the cream and bring the liquid to a simmer.
Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes.
Cook the pasta in the boiling water until cooked al dente, about 4 to 6 minutes.
Drain the pasta and turn into a mixing bowl.
Toss the pasta with the cream mixture.
Add the cheese, truffle oil and chives.
Toss until all the ingredients are incorporated.
Season the pasta with salt and pepper.
Mound the pasta in the center of each plate and serve.
Smoked Chicken And Celeriac Soup
Remove the meat from the smoked chicken.
Dice the onion and celeriac and place in a pan with the butter, sweat and then add the smoked chicken carcass.
Meanwhile, boil the stock.
Add the flour to the onion, celeriac and chicken to form a soft roux.
Slowly add the stock and the cream, and simmer until the vegetables are cooked.
Remove the chicken carcass, liquidize the soup, pass through a sieve and season with salt and pepper.
Garnish with some of the chicken meat.