Just before serving, dress the salad with the dressing and garnish with scallion. You could add some diced fresh red bell pepper for
additional color and flavor.
1 servings
Combine broccoli and rice in a bowl. Add ham or turkey if you wish. Sprinkle some cheese into the dressing.
Just before serving, dress the salad with the dressing and garnish with scallion. You could add some diced fresh red bell pepper for
additional color and flavor.
4 servings
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Combine mayonnaise, sour cream, chives, chili sauce, hot pepper sauce and lemon juice in 2-quart bowl. Add lobster and toss gently until mixed. Season with salt and pepper to taste. (Recipe can be made to this point and refrigerated for a few hours before serving.)
Arrange lettuce leaves on 4 pieces warm brioche toast. Put 3 slices tomato on each piece of lettuce. Spoon lobster salad on tomatoes, pressing down slightly. Top each with 2 bacon slices.
Serve immediately. Serve an extra piece of warm brioche toast on the side for those who may want to make a closed sandwich.
This recipe yields 4 servings.
Each serving: 578 calories; 1,522 mg sodium; 117 mg cholesterol; 23 grams fat; 49 grams carbohydrates; 43 grams protein; 0.74 gram fiber.
16 servings
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If ham has rind, place on rack in roasting pan. If ham has no rind, wrap with foil and place on rack in roasting pan. Bake at 325 degrees until meat thermometer registers between 130 and 140 degrees, about 2 hours.
Remove from oven. If ham has rind, when cool enough to handle, cut away rind, leaving 1/4-inch layer of fat. Increase oven temperature to
450 degrees.
Combine orange juice and bourbon in small skillet. Ignite carefully with long match to burn off alcohol. Reduce over high heat to 3/4 cup.
Mix 1/4 cup of orange juice-bourbon mixture with brown sugar and dry mustard to form paste. Brush ham with remaining 1/2 cup liquid. Pat brown-sugar mixture on just on top ham.
Bake at 450 degrees until sugar has melted and begun to glisten, about 15 minutes. Remove from oven and let cool 15 minutes before slicing.
This recipe yields 16 servings.
Each serving: 536 calories; 4867 mg sodium; 160 mg cholesterol; 17 grams fat; 22 grams carbohydrates; 66 grams protein; 0.05 gram fiber
12 servings
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Discard leg truss from turkey. Remove neck and giblets. Remove and discard excess fat. Rinse bird inside and out; pat dry. Place 2 onion quarters in neck cavity and 2 in body. Secure skin over cavities with small metal skewers. Tie legs together and twist wing tips under back. Soak hickory chips for 30 minutes in enough warm water to make them float. Cut the garlic cloves in half and set aside. In a small bowl, combine orange juice concentrate, ginger, and oil.
In a charcoal barbecue, scatter a handful of wood chips and half the garlic onto mounds of coals. In a gas barbecue, place chips and half the garlic in a foil pan and set under cooking grate on top of heat source in left front corner of barbecue; turn heat to High and preheat for 10 to 15 minutes. Then turn heat to Indirect/Medium.
Arrange turkey, breast side up, in center of cooking grate. Place lid on grill. Cook, adding more wood chips and garlic every 30 to 35
minutes until an instant-read thermometer inserted in thickest part of thigh (not touching bone) registers 180degF (2 to 2 1/2 hours; start checking for doneness after 1 1/2 hours). About 45 minutes before turkey is done, begin brushing occasionally with orange juice mixture, using all. If parts of turkey darken excessively before bird is done, loosely cover those areas with foil.
Transfer turkey to a platter. Let stand for 15 minutes before carving. Comments: Hickory chips and two whole heads of garlic supply
pungent smoke throughout the cooking of this turkey. A glaze made
from orange juice and fresh ginger complements the smoky flavor.
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30 servings
Slice sausage into bite-size pieces and cook in skillet in 1 cup of wine and all the seasonings until most of the liquid is absorbed.
Add 1/2 to 1 cup of remaining wine and the drained oysters.
Simmer until oyster edges curl. garnish with parsley and green onion and serve from chafing dish with toothpicks.
6 servings
fresh and shelled-or from jar. * fresh and shelled-or smoked and canned and drained.
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Melt butter in a saucepan over medium high heat. Add onion and saute 5 minutes.
Add peppercorns, salt and mustard and stir. Add clam juice, bring to boiling and reduce by 1/3.
Add oysters, mussels, sherry and half-and-half and heat but do not boil.
Continue to cook until oysters begin to curl around the edges. Individual bowls of soup should be garnished with a few fresh basil
leaves.
Servings: 6.
2 servings
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Assemble smoker with 1 cup hardwood chips. Place over medium heat. Thread 4 shrimp on set of 2 parallel skewers so shrimp are stretched flat. Repeat with remaining shrimp, so that you have 3 sets of skewers.
When wood chips begin to smoke, about 10 minutes, lay skewers on rack and recover tightly with foil. If smoker is smoking too forcefully, reduce heat. Smoke until shrimp have light tan hue, 4 minutes, then remove from smoker. Remove shrimp from skewers.
Blanch snow peas in boiling salted water until crisp-tender, 1 to 2 minutes. Plunge in ice water to stop cooking and set color, then drain well on paper towels. Bring butter and orange juice to boil in skillet over medium-high heat, 1 minute. Add snow peas, bok choy, green onion and broth. Saute until snow peas are almost tender, about 2 minutes.
Mix cornstarch with just enough water to dissolve and add to skillet, along with shrimp. Cook, stirring constantly, until shrimp is opaque and sauce thickened, 30 seconds to 1 minute. Season with salt and pepper to taste. Serve immediately over white rice.
This recipe yields 2 servings.
Each serving, without rice: 243 calories; 637 mg sodium; 95 mg cholesterol; 13 grams fat; 19 grams carbohydrates; 13 grams protein;
2.89 grams fiber.
Comments: Pan-smoking is a great solution because it requires no special equipment. Simply line a deep, heavy-bottomed skillet with aluminum foil, then scatter wood chips in a single layer over the foil. Use a hardwood such as hickory, cherry or mesquite. Place a small rack in the skillet, cover the entire setup tightly with aluminum foil and place over medium heat. Be sure to turn on the exhaust fan to help disperse the smoke. When you see light billows of smoke escaping after about 10 minutes, add the item to be smoked and
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replace the foil.
6 servings
For Boneless Duck : Pat the duck dry.
Heat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and sprinkle with salt and pepper. Cook over high heat, stirring often, until lightly golden. (About 10 minutes)
Strain off about 3/4 of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole, and sprinkle with salt and
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pepper. Saute until golden, about 8 minutes. Add chicken livers, heat and stir for 2 minutes.
Meanwhile, strain the soaked porcini mushrooms, reserving the liquid. Rinse them and chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth and set aside. To the casserole add porcini, bay leaves, rosemary and cloves and stir for 5 minutes.
Add the wine and cook, stirring, until wine is nearly evaporated. Add tomato paste and simmer for 2 minutes, stirring to coat all ingredients. Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Lower heat, cover partially, and simmer 45 minutes.
Remove bay leaves and any rosemary stems. Skim fat from surface and adjust seasonings.
Set aside.
Go on to the next recipe and cook the pappardelle and assemble.
4 servings
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This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four.
Salmon with Broccoli and Stilton Salmon with Asparagus and Cheddar Salmon and Mozzarella
Salmon with Tomatoes and Feta Cheese
Preheat oven to 400degF
Drain the cans of salmon. Flake and set aside.
Divide the pastry into four and roll out to line four 22.5 cm / 9inch flan dishes. Spread the salmon evenly over the base of each flan.
Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato.
Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan.
Bake for 10 minutes. Reduce the temperature to 325degF and cook for
40 minutes.
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Serve with salad.
4 servings
1. Soak porcini mushrooms in warm water for 30 minutes, remove & squeeze water from soaked mushrooms & strain liquid through coffee filter or cheesecloth to remove any dirt. Then add filtered liquid to the pot with the reserved liquid from peas.
2. Cook peas until tender in a large sauce pan of boiling salted water:
remove with a slotted spoon & set aside, reserving cooking liquid.
3. Fry bacon gently until crisp in large deep frying pan. ( I drain off most of the fat from bacon ).
4. Chop porcini mushrooms finely & add to the pan with bacon drippings. Also add the fresh mushrooms, stir in garlic, pepper &
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cook briefly. Toss in parsley & cook for 30 sec..
5. Add cream & cook, stirring until the sauce comes to a boil. Gently boil until thickened & reduced, about 5 to 8 minutes.
6. Begin cooking fettuccine in the water used to cook the peas. When cooked al dente, drain, then put fettuccine back in the same pot.
7. Add chicken & peas to sauce till hot.
8. Add the sauce to the pasta in the pot & simmer till hot.
9. Serve in a bowl or on a platter that has been warmed in the oven.
10. Sprinkle with freshly grated Parmesan cheese, garnish with remaining parsley sprigs & serve.
6 servings
Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid.
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Heat 5" of water to boiling in large sauce pot. Add the asparagus and cook 3 minutes until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it's cooking: Heat 1 T olive oil over med. heat; add onion and saute 5 minutes
Reduce heat to low; add garlic and saute 3 minutes Stir in tomato
liquid, asparagus, thyme leaves and salt. Cook for 5 minutes
Drain pasta; return it to the pot and toss with remaining 1 T olive oil. Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover and refrigerate.
1 servings
Melt the 4 TBS butter and pour over bread crumbs. Add pecan meats and toss lightly. Stuff mixture into pheasants and truss birds. Combine the flour, salt and pepper, and lightly sprinkle over pheasants.
Melt the other 4 TBS butter in heavy frying pan. Brown each pheasant
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on all side and transfer to a roasting pan. Add hot water and sherry to the browned birds. Cover and bake at 350degF for 1 hour.
Baste with liquid every 15 minutes. Remove cover and continue baking for 20 minutes, or until the birds are crisp and brow. Remove birds to a platter and keep hot while you thicken the dripping for gravy.
3 servings
* Note: Use chicken sausage such as smoked chicken, turkey and sun-dried tomato sausage. Look for specialty sausages at the meat counter of your favorite gourmet market.
Remove sausage from casing and roughly crumble into medium skillet. Fry over medium heat until cooked, about 5 minutes. Drain on paper towels.
In small dry skillet, lightly toast pine nuts over low heat, shaking frequently.
Remove white stems from Swiss chard, wash and slice in half lengthwise, then slice crosswise 1/2-inch thick.
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Heat oil over medium-high heat in large skillet. Add garlic and cook until softened, 1 to 2 minutes. Add Swiss chard and saute until just wilted, stirring frequently, about 3 minutes. Remove from heat and add pine nuts and sausage; stir to combine.
Combine fontina and mozzarella cheeses. Place pizza shell on heated baking sheet. Brush outer 3/4 inch with oil, then scatter half of combined cheeses over center, leaving a 3/4-inch edge. Evenly distribute sausage mixture over cheese, then top with remaining cheese.
Bake at 450 degrees until cheese is melted and bubbly, 8 to 10 minutes.
Variation: Substitute lamb sausage (such as lamb with basil) for chicken sausage, and 1 (6-ounce) bag baby spinach for Swiss chard.
This recipe yields 2 to 3 servings.
Each of 3 servings: 659 calories; 1,218 mg sodium; 87 mg
cholesterol; 36 grams fat; 49 grams carbohydrates; 34 grams protein;
0.68 gram fiber.
2 servings
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In 7-inch nonstick skillet, heat oil over medium-high heat; cook ham. potato and onion, stirring often, for 3 minutes or until onion is softened.
Add stock, and hot pepper sauce (if using); cover and cook over medium heat for 5 minutes or until potatoes are almost tender. Stir in green pepper, corn and tomato.
Make 2 nests in mixture; crack egg into each. Cook, covered, for 5 minutes or until eggs are set. Place egg on each plate; surround with vegetables.
Sprinkle with parsley.
1 servings
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Skin sausage and cut into 1-inch pieces. Finely chop sausage in a food processor using on/off turns. Transfer to a large bowl. Cream butter in processor. Add green onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and Tabasco and blend, using on/ off turns. Return sausage to processor. Add parsley and basil and blend using on/off turns.
Cut ends from breads. Remove centers, leaving a 1/2-inch shell. I use the handle of a wooden spoon to do this. Do not tear crusts. Pack sausage mixture tightly into hollow breads. Wrap breads tightly in foil and refrigerate overnight.
Slice breads into 1/2-inch-thick rounds. Serve at room temperature with mustard sauce and radishes.
1 servings
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This is hardly a traditional (Texas) recipe for chili, but it turned out pretty good.
First, make the pot likker. Wash and soak the collard greens, remove the leaves from the stems, and put into a large pot. Add water, vinegar, Tabasco peppers, garlic cloves, onion, smoked pork jowl, and black pepper. Bring to a boil, reduce heat, and simmer for six to eight hours. Remove and reserve collards for another meal; strain pot likker and reserve.
Now, add pinto beans and bay leaves to the pot likker, bring to a boil, and simmer until beans are semi-soft. Cut smoked chuck roast into bite-sized chunks and add to the pot. Fry up hamburger, drain fat, chop, and add to the pot. In a small frying pan roast the cumin and mustard seeds, crush in a mortar and pestle, and add to the chili. Add all other ingredients, bring to a boil, reduce heat, and simmer for 2 hours, stirring occasionally. Remove from heat, and serve.
Servings: --
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Bring a large pot of water to a boil over high heat. Have ready a bowl of ice water. Gently spoon the eggs into the boiling water and cook exactly 2 minutes. Using a slotted spoon, drain and transfer the eggs immediately to the ice water. When cool, drain and peel carefully. Cover eggs with plastic wrap and refrigerate until ready to use.
Squeeze the potatoes and onion with your hands to remove the excess water. Put the potatoes and onion in a medium bowl and add the beaten egg, parsley and 1 Tbs. of the chives. Season with salt and pepper and toss well to combine.
Warm 1 Tbs. of the olive oil in a large nonstick fry pan over high heat. Shape the potato mixture between your hands to form 1 1/2-inch diameter latkes, about 1/4 inch thick. When the oil is hot, add the latkes, a few at a time (do not overcrowd the pan), and fry until brown underneath, 3 to 5 minutes.
Using a spatula, turn each latke over and fry until the exterior is crisp and golden brown and the interior is tender when pierced with a knife, 3 to 5 minutes more. Transfer latkes to a paper towel lined plate and repeat with the remaining potato mixture, using more olive oil as needed, to make about 40 latkes. Season with salt and serve immediately, or reheat in a 325degF oven for 4 to 5 minutes before serving.
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To serve, slice the quail eggs in half lengthwise and place one half, sliced side up, on top of each warm latke. Drape a salmon square over each egg and garnish with about 1 tsp. sevruga caviar and a
sprinkling of the remaining chives. Serve immediately.
Comments: This recipe calls for quail eggs, but you may substitute 6 medium-size, hard-cooked eggs. Cool them in a bowl of ice water, then peel and cut each into 8 wedges. You'll have enough for 40 canapes with a few extras in case any crumble.
8 servings
Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl.
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Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified.
Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use.
Note: For a vegetarian salad, omit the smoked turkey.
1 servings
Pit and peel 2 avocados. Cut peel and white membrane from 2 oranges. Cut peeled avocados and oranges into 3/4-inch cubes and put in a bowl. Add rice, almonds, dates, and 1/3 cup dressing; mix.
Arrange spinach around rims of salad plates. Mound rice mixture in center of spinach.
Pit, peel, and thinly slice remaining avocado lengthwise.
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Cut peel and membrane off remaining oranges, cut fruit in halves, then slice crosswise.
Arrange avocado and orange slices around rice mixture. Moisten salads with remaining dressing. Season to taste with salt.
6 servings
In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.
In a saute pan or large, heavy saucepan over medium heat, warm the olive oil. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve
1/4 cup stock to add at the end.
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When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, remove from the heat and stir in the butter and the reserved 1/4 cup stock. Season with salt and pepper.
Line warmed shallow individual bowls with prosciutto slices. Top with the risotto. Make a well in the risotto and fill with the arugula, tearing large leaves into bite-size pieces. Using a vegetable peeler, shave paper-thin slices of cheese over the top. Serve immediately.
Cooking Tip:
Serving Tip: The elegant way in which this risotto is served in bowls lined with prosciutto and then topped with arugula and shaved Parmigiano-Reggiano cheese makes it an excellent choice for a colourful and delicious first course at a dinner party.
Comments:
Neither smoked nor cooked, prosciutto is the rear leg of a pig that has been seasoned, salt-cured and then air-dried to make a prized Italian ham.
Every region makes its own version, but the two most famous are prosciutto di Parma and prosciutto di San Daniele. Here, thinly sliced prosciutto provides a savory contrast to the peppery arugula and creamy risotto. Any variety of prosciutto will work well in this recipe.
8 servings
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Chop the pancetta or bacon and garlic. Make a few deep slits in the lamb along the grain of the meat and push little pellets of the mixture into the slits.
Rub the leg with the salt, place it in a roasting pan, and pour over the olive oil. Add the peppercorns and the herbs and leave to marinate for
24 hours in the refrigerator. Preheat the oven to 350degF.
Pour the wine over the lamb and place in the oven. Baste the meat every 30 minutes or so.
Put the onions in a pan, cover with cold water, bring to a boil, then drain. This makes them easier to peel. Remove the outside skin and any dangling roots, but do not remove any layer of onion or cut into the root; this is what keeps them whole during the cooking.
About 1 hour after you put the lamb in the oven, add the onions. Put the pan back in the oven and continue cooking until the meat is to your liking, basting every 30 minutes or so. A roast this size needs about 2 hours; the lamb will be well cooked, not pink.
Remove the leg of lamb from the pan and set aside to cool while you prepare the sauce. Any large roast should be left to rest for at least
10 minutes before carving, for the juices to penetrate the meat. Lift
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out the onions with a slotted spoon and put them in a heated dish or bowl.
Strain the cooking juices into a clean saucepan. Skim off as much fat as you possibly can. Heat the cooking juices, and add the sugar and the lemon and orange juices. Taste and adjust seasonings. When sauce is simmering, add the butter in little pieces and let it dissolve, while swirling the pan. Transfer to a heated sauceboat.
Carve the roast at the table and pass around the onions, sauce, and other vegetables. This recipe serves 8.
1 servings
Saute onion, garlic and green peppers until soft. Add the rest of the ingredients except the meat. Bring to boil.
Add meat and simmer 1 hour. Serve with yellow rice and tortillas.
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8 servings
To make the mousse, Preheat the oven to 350degF. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper.
Bring the fish stock to a boil and pour it over the salmon. Over medium-high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven.
Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls.
In a medium saucepan, heat the butter over medium-low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan.
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Cook over high heat until reduced by half, then add the reserved stock and again reduce by half.
Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator.
Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder.
Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently. Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10-by 5-by
-inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to
press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then
scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving.
To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4-inch slices with a very sharp knife and transfer carefully to serving plates. Pass the Watercress Mayonnaise on the side.
This recipe yields 8 to 10 servings as part of a tapas.
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Servings: --
Stir together milk and 3/4 cup water in a 1 1/2-quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt. Cook, stirring constantly, 9 minutes or until thickened.
Stir in 2 tablespoons butter. Pour grits into a lightly greased 11 by
7-inch baking dish. Cover and chill 3 hours or until firm.
Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl. Cut grits into 2-inch squares.
Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.
Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil. Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as
needed.
Arrange 3 grits squares in center of 6 individual serving plates. Spoon
Black Bean Salsa evenly over grits squares. Top evenly with sour
cream. Sprinkle evenly with tomato, parsley, green onions, and chives.
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6 servings
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper.
Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
This recipe yields 6 servings.
Comments: If you are serving these eggs with other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
1 servings
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Plantains should be bought and used way before they go soft. Remember, this is just a big potato in a banana skin.
The nice thing is you can do these over a fire, the same way you do bananas.
Here are two ways to fix them:
with salt and pepper and BBQ rub 2 with cinnamon and brown or powdered sugar.
Slice the FIRM bananas or plantains lengthwise. If you get the really big plantains, you have to also cut them in half. Throw the pieces gently into a plastic zip lock bag with the cinnamon-sugar or rub mix. Bananas go better with the sugar mix, plantains with either, but usually the rub and/or just salt and pepper.
Put these on the spot on your smoker grill where you would expect to put a steak or hamburger, with a fairly hot fire. Cook as follows:
Bananas-- Only until the sugar caramelizes and gets real gooey, lift off with a spatula. don't let 'em cook too long or they get so soft you won't be able to get 'em off.
Plantains-- Cook until they soften like a potato and have a little golden brown showing on the outside.
1 servings
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Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and air dry. Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being careful not to dry bird out.
Remove turkey from the smoker and cook in your favorite way. If you desire more smoke flavor, simply increase smoking time and the amount of fuel used. Reduce your cooking time by 10% for each hour in the smoker (up to 40%).
If you are using a smoker/barbeque/roaster type of barbeque, switch modes to roast mode and baste the turkey with honey during the roasting time.
9 servings
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Sort and wash beans; place in a Dutch oven.
Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 6 cups water, liquid smoke seasoning, and 2 bay leaves; bring to a boil.
Cover, reduce heat, and simmer 45 minutes. Drain beans in a colander; discard bay leaves. Set beans aside.
Remove white papery skin of garlic heads, making sure not to peel or separate cloves. Wrap each head separately in aluminium foil.
Bake at 350degF degrees for 1 hour; let cool for 10 minutes.
Separate cloves, and squeeze to extract 1/3 cup pulp; discard skins. Set pulp aside.
Steam squash, covered, 6 minutes or until crisp-tender; set aside. Combine onion and sherry in Dutch oven. Cover and cook over
medium heat 10 minutes.
Stir in vinegar and sugar.
Cook, uncovered, over medium-high heat 15 minutes or until onion turns deep golden, stirring frequently.
Add beans, garlic pulp, squash, broth, and next 7 ingredients; bring
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to a boil.
Reduce heat; simmer 15 minutes.
Remove from heat; discard bay leaf, and stir in tomato.
1 servings
Mix ingredients in a sturdy aluminum pan or an old pot--don't use your wife's favorite as it will get black.
Smoke beans for about 6 hrs. (or until the ribs are done).
1 servings
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If, like me, you prefer dark turkey meat and skin, rather than the breast portions, you may want to try the approach I used yesterday for the mid-day meal (what the locals call "lunch" for some strange
reason). The result was a beautiful piece of pure, succulent dark meat with a smoke ring surrounded by golden crispy skin. Yesterday I served it with pan gravy, mushroom/bread stuffing, and cranberry sauce. Other times I have used a black mole sauce on top and
Mexican rice on the side. Next time, I'm going to try an almond mole sauce.
Get three of the biggest turkey thighs you can find.
Remove the skin from ONLY ONE of the thighs (the smallest if of varying size). Reserve the skin.
Remove the bones and associated cartilage from all three thighs. Reserve the bones. 4. Brine all three pieces overnight in a salt/sugar solution. A little booze is nice to add. For the latest batch I used a flavored mezcal.
Rinse and dry thoroughly.
Rub butter under the skin of the two pieces that still have skin.
Place the piece without skin in the between the two other pieces (skin side out) and tie up so you have a big chunk of meat surrounded by skin on all sides.
Rub butter all over the skin.
If making a pan gravy, place a pan in the smoker to catch the drippings. Place the reserved skin and bone in the pan.
Smoke at about 325degF until 170F internal.
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Allow to rest, while making the pan gravy.
Slice into 3/4" medallions and cover with a little gravy.
Servings: --
Cook catfish by placing in lightly salted boiling water to cover and simmer until tender. Cool.
In a bowl mix together cream cheese, sour cream, and mayonnaise. Add onions, celery, dill, basil, parsley, pimentos, liquid smoke, and juice of 2 lemons.
Add chopped catfish and crabmeat. Blend well. Season to taste with salt and cayenne pepper. Add gelatin, blend well and pour into terrine mold. Chill for about 4 hours once it sets, place the mold in the
center of a silver tray and invert to unmold.
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Serve with garlic croutons or crackers.
4 servings
STEP ONE: Prepare the Filling--
Prepare 1 cup finely diced dried fruits (apples, cherries, pineapple, apricots, and raisins). Put diced chicken meat, Port, egg whites, skim milk, salt, and pepper in food processor and create a mousse from these ingredients. Place into a bowl. Add diced mixed fruits. Blend well.
STEP TWO: Prepare the Roulades--
Flatten the chicken breasts and place filling in the middle. Roll up tight. Place in smoker until done.
STEP THREE: Prepare the Sauce--
While roulades are cooking, combine veal stock and bourbon. Cook for three minutes.
STEP FOUR: Presentation--
To serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce over chicken.
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4 servings
In small bowl, combine salt, peppercorns, granulated sugar and ground ginger; rub into chicken. Place scallion, ginger root and garlic on top of chicken; refrigerate, covered, 1 hour.
Set a steamer rack or round baking rack into large saucepan; add 1-2 inches water, being careful that water does not reach top of rack.
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Spray large heat resistant plate with nonstick cooking spray (plate should fit into saucepan).
Bring water in saucepan to a boil; reduce heat. Place chicken with scallion, ginger root and garlic, along with any accumulated juices, on prepared plate; set plate on rack.
Cook chicken over simmering water, covered, 5 minutes, until almost cooked through. Remove chicken and rack from saucepan; discard liquid in saucepan.
Spray same rack with nonstick cooking spray; transfer chicken to rack, discarding scallion, ginger root and garlic.
Line same saucepan with foil. Sprinkle foil with rice, brown sugar and tea leaves; add cinnamon stick and orange zest. Place saucepan over medium heat; cook until mixture begins to smoke. Set prepared rack into saucepan; cook, covered, 12 minutes, until chicken is cooked through. Remove chicken from saucepan; set aside to cool.
While chicken is cooling, in large bowl, combine lettuce, water chestnuts, broth, lemon juice and oil, tossing well to coat thoroughly; divide evenly among 4 plates. Slice cooled chicken; arrange 1/4 of the chicken and papaya on each portion of salad.
4 servings
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Prepare a charcoal or wood fire in a domed grill and let it burn down to embers. Lay chips of soaked aromatic wood over the ashes-you just want to get the smoke going, not a very hot fire. (Food won't be cooked, but it will be infused with a smoky flavor.)
Arrange the thighs on the grill rack. Open the top vent slightly and cover the grill so that the smoke stays inside.
Place thighs on the grill and cook for 3 minutes per side
Slice and serve on individual plate or bowls with grilled tortillas, tomato salsa and avocado relish.
8 servings
Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with 1 teaspoon salt and
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black pepper; set aside.
Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan.
Cover pan with foil; bake at 350degF for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices.
Microwave Oven Instructions: Cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse. Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain.
Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and
1/4 teaspoon salt in 13x9-inch microproof casserole. Cook on HIGH
2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole.
Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM (50% power) for 7 minutes. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices.
4 servings
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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 sauted 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.
6 servings
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In a small dish, stir together the chopped rosemary, shallot, orange and lemon zests, olive oil, orange juice concentrate, salt and pepper. Smear the mixture evenly over the pork loin. Place in a dish, cover and refrigerate for at least 1 hour or up to 3 hours. Remove from the refrigerator 30 minutes before smoking.
Prepare a charcoal or gas grill for indirect grilling over medium heat. Oil the grill rack.
For a charcoal grill: Fill a drip pan half full of water and float 1 rosemary sprig in it. Place the pan in the center of the fire bed. Sprinkle 1 or 2 handfuls of the wood chips on the coals. Place the pork, bone side down, on the grill rack over the pan. Cover the grill and smoke the pork, without turning, until done to your liking, 1 1/4 to 1 3/4 hours for medium (slightly pink at the center and juicy). Add more chips to the fire in 3 or 4 additions, add coals as necessary to maintain the temperature, and add another herb branch and water to the drip pan as needed. About 10 minutes before the pork is done, dampen the remaining rosemary sprigs in cold water and toss onto the coals.
For a gas grill: Place a shallow pan half full of water at the edge of the grill rack and float 1 rosemary sprig in it. Add the wood chips to the grill in a smoker box or perforated foil packet. Place the pork, bone side down, on the grill rack away from the heat elements. Cover the grill and smoke the pork, without turning, until done to your liking, 1
1/4 to 1 3/4 hours for medium (slightly pink at the center and juicy). Add another herb branch and water to the pan as needed. About 10 minutes before the pork is done, dampen the remaining rosemary
sprigs in cold water and toss onto the grill rack.
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To test for doneness, insert an instant-read thermometer into the thickest part of the roast, away from the bone; it should register
140degF. The temperature will rise another 5degF to 10degF while the meat is resting.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for at least 5 minutes before slicing. Cut into thick slices and arrange on a warmed platter.
Comments: No meat lends itself better to smoking than pork. A bone-in pork loin roast can be smoked in about 2 hours, and the result is a woodsy aroma and juicy, sweet-smoky meat. The chips of choice are any fruitwood, such as apple or cherry, although mesquite is nice, too. Near the end of the smoking, add several large branches of fresh rosemary to the fire to emphasize that rosemary has been rubbed onto the pork. Serve the flavorful meat with herbed mashed potatoes.
30 servings
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CREPES-Mix together the eggs, butter and milk. Gradually beat in the cornmeal and flour until smooth. Stir in the corn, green onions, salt and pepper.
The batter should be thin enough to pour; add more milk if
necessary. Over medium-high heat, heat a thin film of oil in a 7" nonstick pan. Ladle in just enough batter to cover the bottom of the pan.
Cook for -3 minutes until lightly brown. Turn the crepe and cook for
1 minute more. Spread each crepe out on the work surface as it is done. Continue cooking until all the crepe batter is used. There should be about 6-8 crepes.
ROLLS-Beat the milk into the cream cheese. With a rubber spatula or broad knife, spread each crepe with a thin layer of cheese. Cover the cheese with slices of smoked salmon and lay several sprigs of watercress or arugula on top. Roll each crepe up fairly tight, and slice into 4 or 5 (3/4") pieces. Arrange on a platter and garnish with more watercress or arugula.
45 servings
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*plus additional sprigs for garnish.
In a medium bowl, whip the cream cheese until fluffy. Add the green onions, chopped dill, lime juice, lime zest, and the pepper and beat until combined.
Spread a 2-foot-long sheet of plastic wrap on a work surface. Arrange the smoked salmon slices on the plastic, overlapping them slightly so that there are no gaps, to form a 15-by-8-inch rectangle. Spread 2/3 cup of the lime cream cheese evenly over the salmon. Starting from the long end and using the plastic wrap to help, roll up the salmon to form a log about 1 inch thick. Wrap the roll in plastic, twist the ends tightly, and refrigerate overnight or for up to 2 days.
Using a very sharp knife, slice the salmon log 1/3 inch thick. Arrange the salmon roll-ups on pumpernickel bread triangles, garnish with a little caviar and dill sprig, and serve.
Prosciutto Roll-Ups Variation: Substitute 1/2 pound of thinly sliced imported prosciutto for the smoked salmon. Refrigerate overnight before serving. Omit the caviar and dill-sprig garnish.
Author Note: Make the smoked salmon rolls at least one day ahead to allow the flavors to mellow before slicing. Garnish the sliced roll-ups with your favorite caviar; salmon and whitefish caviar are inexpensive choices. You'll have plenty of lime cream cheese left over, which can be used in combination with other hors d'oeuvres.
Servings: --
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In a food processor, combine 1/4 cup of the salmon trimmings and the butter. Process just until blended, scraping down the sides of the bowl.
In a small saucepan, combine the clam juice and gelatin. Let stand for
5 minutes. Place the pan over low heat and stir just until the gelatin dissolves. Remove from the heat and stir in the Tabasco and Worcestershire sauces. Pour into the food processor with the salmon mixture and pulse 3 or 4 times, just to blend. Transfer to a large bowl.
Whip the cream until stiff peaks form. Add one-third of the whipped cream to the salmon mixture and gently fold together. Gently fold in the remaining cream just until no streaks remain. Cover and refrigerate for 10 minutes to allow the gelatin to begin setting.
Place a piece of plastic wrap slightly larger than a salmon rectangle on a work surface, and place a salmon rectangle on top, long side facing you. If necessary, patch with trimmings to make the correct-size rectangle. (Don't worry if there are a few gaps; these may be
concealed with the caviar garnish.) Spoon about 3 Tbs. of the salmon mousse lengthwise across the center of the salmon. Using the plastic wrap, pull the edge of the salmon nearest you up and over the mousse and down in the back to meet the other edge. Twist the ends of the plastic to seal and pat into an even log. Repeat with the remaining ingredients to make 5 more rolls. Place all the rolls in the
freezer for about 2 hours.
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Remove from the freezer and let stand for 10 minutes. Remove the plastic and trim off the untidy ends. Slice the salmon rolls into rounds
3/4 inch thick and place on a platter. Let stand for 5 to 10 minutes to finish thawing.
Place a generous 1/4 tsp. of the tobiko near the edge of each round and serve.
Comments: Trimming the salmon for this dish is not an exact science. In a perfect world, you would have 6 rectangles exactly the same size, but in fact you may need to patch the rectangles to approximate the size specified. The finished rolls will still look good. (If the salmon pieces are thick, you can pound them gently with a meat mallet or rolling pin to make them thinner and larger.) As you trim, reserve a few good-size pieces of fish to use for patching, but set aside about
1/4 cup of the smaller pieces for the salmon mousse.
1 servings
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1. Rinse a 1-to 2-cup bowl with cold water and lightly pack 1/4 of the sushi rice salad into it. Invert onto a plate. Repeat to shape remaining portions.
2. Cut nori sheets into quarters. Moisten sliced avocado with rice vinegar.
3. Sprinkle sushi rice salads equally with shaved bonito. Alongside each, arrange 1/4 of the nori, avocado, salmon, pickled ginger, and radish sprouts. Sprinkle servings with tobiko caviar.
4. To eat as sushi, put some of each ingredient on a piece of nori and add chili mayonnaise to taste; fold nori over filling. Or eat as a salad with a knife and fork, adding chili mayonnaise to taste.
Sushi rice salad. Rinse, drain, and discard stems from 4 fresh shiitake mushrooms (2-in. caps). Finely chop caps and put in a 6-to 8-inch frying pan with 2 tablespoons water, 1 tablespoon salad oil, and 1 tablespoon soy sauce. Stir over high heat until liquid evaporates, 3 to
4 minutes.
Scrape into a large bowl. In a 2-to 3-quart pan, rinse 11/2 cups short-grain white rice with cold water until water is clear. Drain. Add
11/2 cups water, cover, and bring to a boil over high heat. Reduce heat to low and cook until water is absorbed, about 15 minutes.
Dump rice into bowl with shiitake mixture. Sprinkle with 5 to 6 tablespoons seasoned rice vinegar. Mix with a spatula and let stand about 10 minutes. To rice add 4 teaspoons finely chopped sliced pickled ginger, 1/4 cup diced red bell pepper, and 3/4 cup diced Japanese or English cucumber. Mix.
NOTES: Up to 1 day ahead, make sushi rice salad, cover, and chill; bring to room temperature to serve. Garnish with cucumber if desired. Specialty ingredients are available at Japanese markets. MAKES: 4 servings
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6 servings
A plate of smoked salmon with brown soda bread is a calling card in Ireland. In fact, the last thing my mother gave me as I was ending my latest visit home was a whole smoked salmon to bring back to the States.
The greens and olive oil give a modern spin to my version of this classic starter. Lemon wedges Unsalted butter Divide greens among plates.
Top with salmon. Sprinkle with capers. Garnish with onions and tomatoes. Drizzle with oil. Serve with lemon, bread and butter.
1 servings
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Arrange 3/4 pound sliced smoked salmon on a platter. Mix 2 tablespoons each chopped fresh dill and chopped green onion, 2 tablespoons lemon juice, and 1 teaspoon sugar.
Spoon over salmon. Serve with 1 cup sour cream and 1 pound thin-sliced black bread.
8 servings
For the Mustard-Dill Sauce: Combine Dijon mustard, ground mustard, sugar and vinegar in small deep bowl, mixing well. With wire whisk, slowly beat in oil until it forms a thick mayonnaise-like sauce. Stir in dill. Cover with plastic wrap and refrigerate until ready to serve. This sauce can be prepared several days ahead. Cover with plastic wrap
and refrigerate. (Makes about 2/3 cup)
Peel potatoes and dice. Rinse in cold running water. Bring large pot of
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salted water to rolling boil, drop in diced potatoes and boil until tender, 8 to 10 minutes. Drain in colander and transfer to shallow
dish to cool. Add carrot, fennel, red bell pepper, corn kernels, parsley, mayonnaise to moisten, and salt and pepper to taste.
Place a 3 or 4-inch ring mold on serving plate and spoon in salad mixture. Trim salmon slices to fit mold. Arrange slice of smoked salmon on top of salad. Repeat with remaining 7 serving plates. Spoon about 1 tablespoon Mustard-Dill Sauce around each serving. Garnish with dill sprigs.
This recipe yields 8 servings.
Each serving without sauce: 189 calories; 526 mg sodium; 7 mg cholesterol; 13 grams fat; 13 grams carbohydrates; 4 grams protein;
0.59 gram fiber.
Each tablespoon Mustard-Dill Sauce: 68 calories; 92 mg sodium; 0 cholesterol; 6 grams fat; 3 grams carbohydrates; 0 protein; 0.11 gram fiber.
24 servings
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Smoked Salmon: Place salmon in glass dish. Cover with sugar, salt, dill sprigs, vodka, liquid smoke and peppercorns. Cover and refrigerate 2 days. Turn over and refrigerate 2 more days. Remove from marinade and pat dry. Slice into julienne strips.
Dill Sauce: Mix mayonnaise, sour cream, horseradish, shallots, minced dill and mustard.
Onion Garnish: Heat olive oil. Add onion and saute until golden brown. Season to taste with sea salt and reserve.
To serve, layer Dill Sauce, Smoked Salmon and Onion Garnish on toasts or crackers.
This recipe yields about 2 dozen.
2 servings
Lightly beat eggs in a bowl with a whisk or egg beater, adding water. Put some water in a saucepan;
Bring to boiling and put bowl with eggs over water; cooked like this
they will be creamier.
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Lower heat; stir eggs constantly, as they will cook quickly; stir in slivers of smoked salmon and pepper to taste.
4 servings
Trim tops and leaves of artichokes with scissors and cut stalks level with base. (I would cut off the top third of the artichoke and cut off the tips of the leaves remaining to remove "spikes".)
Put artichokes into a kettle of boiling salted water and simmer about
35 to 40 minutes or until a leaf can be pulled out easily. Drain, refresh under cold running water, and let stand upside down until cool.
To make the dressing: Saute green onions slowly in 2 tablespoons of the oil, until just tender. Stir in mushrooms and cook 2-3 minutes; then stir in bread crumbs and cheese. Transfer mixture to a bowl and let stand until cool.
Stir in wine, lemon juice and remaining oil. Season well with garlic
salt, salt and pepper, then add ham. Prepare each artichoke by pulling out some of the center leaves until the choke can be reached. (I'd just
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cut off about the top third of the artichoke and the choke would be reachable.) With a teaspoon, scrape out all the hairy choke.
Fill each artichoke with dressing and top with parsley. Wrap each artichoke in foil, leaving the top open. Place on smoker grid and smoke for 1 to 1-1/2 hours.
6 servings
In a small bowl, combine the mayonnaise, green onions, garlic, lemon juice, cayenne, paprika, salt and pepper. Mix well. Add the trout and stir to combine.
Cut off the base from each endive and separate the heads into individual spears. Use only the larger endive spears; reserve the smaller ones for another use.
Spread 1 to 2 tsp. of the trout mixture onto the thicker end of each endive spear. Arrange on a platter and garnish with lemon wedges. Serve immediately.
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Comments: Although long a common ingredient in the kitchens of Belgium and France, Belgian endive did not gain favor in America until the 1970s, when it became a popular addition to salads. The leaves of the compact head are tender and crisp, and the flavor ranges from sweet to bitter. Peak season runs from November to April.
Servings: --
In a food processor, combine the fromage blanc, cream cheese, garlic, salt and cayenne and process until smooth. Add the smoked trout and half the orange zest, and pulse a few times just to combine.
Transfer to a bowl and gently stir in the snipped chives. Cover and refrigerate for 2 to 4 hours.
Scoop the mousse into small souffle dishes or other serving bowls. Let stand at room temperature for 30 minutes before serving. Scatter the remaining orange zest and the chive lengths over the top of the
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mousse and serve with the water biscuits.
Comments: For citrus zest, choose organic fruit if possible and be sure to scrub the fruit well to remove any wax or residue. Cut off only the thin, colored portion of the rind, taking care not to include the bitter white pith. You can use a zester, a tool designed to remove the zest in long, thin strips. A vegetable peeler or a paring knife can also be used, but these tools often produce pieces that are short but wide and need further slicing.
Zest may be removed with the fine rasps of a handheld grater as well. Fromage blanc is a French-style fresh cheese made from cow's milk. Quark is the German version. Both are tangy and naturally low in fat and are increasingly available in well-stocked food stores. Small-curd cottage cheese or pot cheese may be substituted. If using the former, whirl briefly in a food processor to refine the texture.
Note: For a more pungent spread, double the amount of smoked trout.
1 servings
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Here's how to make the aforementioned vinaigrette:
Chuck the ginger in a blender or processor and do it up finely. Add the lemon juice (FRESH) and vinegar and grind to a puree (that's French for beating it to a pulp). Pour it into a bowl and whisk in the sugar, peanut oil, and salt/pepper.
Skin and bone the trout... this will be either very E-Z or an Excedrin headache, depending on how well you smoke the swimmer. Bottom line is that you want the trout in bite-sized pieces. When yer there, set them aside.
Go fetch another bowl (OK, we'll wait till ya clean it out... but make it snappy), and mix up the onions and just 1/4 cup of the vinaigrette. Let that stuff sit around for at least 15 minutes.
Now cut the avocados in half (save the pit and grow leaves - which are useless). Peel and cut into long slices, about 1/4" wide. Getcha another bowl (this is a bowl-intensive recipe), and drizzle 1/4 cup of vinaigrette all over.
Get another bowl (man, I wish I was in the business), and toss the greens with their vinaigrette and the onion slices with a 1/2 cup of the remaining vinaigrette. Dump that mixture on 4 salad plates, and place the orange segments (remember them?) and trout pieces in the same bowl and toss well. Try not to hit the ceiling. Then put the trout pieces and avocado and orange slices and place them appropriately upon the greens.
4 servings
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Cut pineapple into 3/4" slices, then cut each slice into 6 wedges. Mix turkey, berries, almonds, and kiwi; toss gently.
In small bowl, beat cream cheese and sugar together until smooth. Add orange juice gradually until dressing reaches desired consistency.
Place lettuce leaves on plates. Arrange pineapple wedges in circular design.
Spoon salad mixture onto center of pineapple wedges, then top with dressing.
1 servings
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This is a fairly straightforward smoked turkey recipe.
Prepare your smoker and smoke the turkey for six to eight hours between 220-240F, using your choice of hardwood (a 50/50 mix of apple and oak is excellent, if you can get it--try your best to include at least some fruit wood). If you live in a particularly dry climate, you
can put a water pan underneath the turkey, or between the turkey and the heat source, to insure a moist smoke.
When you start the turkey, take your loaf of bread and spread it out on a table to let it get stale. About an hour before the turkey is ready to come off the smoker, take your quart jar of oysters, strain and reserve the oyster liquid, put the oysters into a pan, and put them in the smoker with the turkey. Keep up a good, steady smoke throughout the time the turkey is in the smoker.
At the end of six or eight hours, remove the turkey and the oysters from the smoker. Set the oysters aside, put the turkey into a large Dutch oven with a cover. Add one cup of white vinegar and about six or seven cups of water to the Dutch oven--enough liquid so that there is about one and a half to two inches in the bottom of the oven.
If you'd like, you can sprinkle the turkey with a little garlic powder and black pepper and drizzle with honey, but this is optional. Put the turkey, covered, into your range oven and bake at 325degF for 2 to 3 hours, or until the internal temperature of the bird at it's thickest
point reads 190degF.
While the turkey is baking, get out a large baking pan. Brush lightly with oil, pull your stale bread into chunks, and place in the pan. About 15 minutes before the turkey is done, add the chopped onion and celery, pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed mustard seeds. Combine well. Add the smoked oysters and reserved oyster liquor (make sure you've strained this well). Combine.
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Remove the turkey from the oven and keep covered. Add 2 to 3 cups of the turkey liquor from the Dutch oven and 4 tablespoons of Worcestershire sauce to your dressing and combine well. Don't make it too wet, but you do want it to be somewhat doughy. Place the dressing in your range oven and bake at 325degF for about 45 minutes to an hour, or until the top of the dressing is just slightly darker than golden brown. Remove the dressing from the oven and serve along with the turkey.
1 servings
Mix thyme -- nutmeg -- and pepper. Rub backstrap with spices.
Insert a Poulder into the thickest part of the backstrap. Grill until
Poulder registers 155F.
Remove from grill -- allow to rest for 5 minutes. Slice on a diagonal. Slice biscuits in half -- butter and warm on grill. Spoon blackberry
catsup (use preserves or jam if necessary) on 1/2 of serving plate.
Lay a slice of backstrap on blackberry catsup. Spoon a small amount of blackberry catsup onto the backstrap. Overlap 2 half of biscuit on other side of the plate.
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Garnish with a pickled apple slices.
1 servings
In a saucepan, combine the vinegar, soy sauce, honey, sherry, mustard, red pepper flakes, cornstarch or arrow root, ginger, garlic, scallions and water. Bring the mixture to a simmer and cook, stirring constantly until it thickens, about 7 minutes.
Marinate the broccoli and tofu in the mixture for at least 30 minutes in the refrigerator. Smoke at 215F until the tofu is warmed through and the broccoli is tender. About 30 - 45 minutes.
Drizzle the broccoli and tofu with the remaining sauce and serve over rice.
NOTE:
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This can also be served over a vegetable fried rice with great results. Makes 4-6 servings.
1 servings
Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4
inch thick. Coat the strips of pork generously with the dry seasonings mix.
Skewer meat with a metal smoking rod and arrange so that a good flow of smoke can reach all sides evenly (an open grate can be used instead of rods). Hang tasso in the smoker and smoke at 150degF for 5 -
6 hours. Meat should be slightly moist and completely smoked throughout.
Alternate Method Shoulder bone can also be smoked along with the tasso. These bones can be used in Red Beans, White Beans, Gumbo and other dishes.
16 servings
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STEP ONE:
Roast all peppers and chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel, seed, and cut into 1/2-inch dice.
Combine diced peppers, turkey, and celery in a large bowl. Season with salt and pepper to taste.
STEP TWO:
Pick dressing of your choice.
STEP THREE:
Toss salad with dressing and adjust seasonings to your preference. Serve salad sprinkled with toasted almonds and garnished with fresh fruits.
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, 1, 55, 55, 55
(1 medium carrot), 13 (1 oz) soaked in, 52 (1/2 stick) unsalted, 16 (14oz), 64
(2 med stalks), 13 (6 oz), 48
(for at least 30 minutes), 2 (italian, 52
(medium size), 3 (optional), 45
(or 1 t dried), 56
(or unsmoked streaky bacon), 67 (prosciutto, 20
(red or pink), 53
(such as hickory liquid smoke), 75 (up to 1) or roasted, 3
**, 5
*** completing the dish ***, 68
*** fresh herbs ***, 68
*** marinade ***, 67
***brine***, 40
***cure***, 23
***dressing***, 102
***ginger vinaigrette***, 100
***glaze***, 39
***montreal steal seasoning, 39
***mop***, 38
***mustard sauce***, 23
***rub***, 38
***salad***, 101
***to one gallon of water***, 32
- cups of hot water, 52
- drained, 83
- shredded. (option, 83
-----, 39
--garnish---, 83
--narrative recipe---, 78
" x 12" strips orange, 81
12 oz pkg farfale, 56
14 oz pkg extra firm tofu, 105
3 lb smoked chuck roast, 61
7 oz can chipotle chilies, 8
7-10 pound cured picnic ham, 106
8 oz pkg cream cheese, 88
8-12 pound turkey, 102
= (or coarse salt and pepper), 38
= (selections such as: beer kaese, 36
=== accompaniments ===, 36
=== chops ===, 35
=== dill sauce ===, 95
=== knocks ===, 35
=== mustard-dill sauce ===, 94
=== onion garnish ===, 95
=== smoked salmon ===, 95
=== soft polenta ===, 37
===crepes===, 87
===stuffing===, 87 about 14 oz. thinly, 89 about 3 lb., 86
about 5 oz., 22
all-purpose flour, 16, 18, 30, 72, 87 allspice, 32, 41
almond slivers, 1 and buttered, 46 and chopped, 64
108
Index
and quartered, 53 and stems, 87
and thinly sliced, 70 andouille - diced, 28
andouille smoked sausage, 42 any leftover smoked meat, 11 apple juice, 1, 38, 75
apple slices, 107 applewood-smoked, 46 arborio or carnaroli rice, 66 artichokes, 97
arugula, 38 asparagus, 24, 56 asparagus spears, 53
assorted exotic mushrooms, 84 avocado relish, 82
avocados, 15 bacon, 11, 52
bacon - crumbled, 29 bacon drippings, 28, 40 bacon fat, 8
bag bavarian pretzels, 36 baguettes french bread,, 60 balsamic vinegar, 75 barbecue sauce, 11, 13, 25
barbecue smoke seasoning, 75 barbeque sauce, 77
basic tomato sauce,, 37 basil, 36, 75, 79
bay leaf, 13, 31, 35, 42, 76
bay leaves, 2, 34, 52, 61, 69, 75 bc smoked salmon, 10
beef brisket - (5 to 7 lbs), 25 beef stock, 29
beer, 18, 72
beer or water, 27
belgian endive heads, 10 bisquick, 28
bite-size pieces, 22 black mustard seed, 103 black olives, 53
black pepper, 6, 8, 39, 40, 41, 61, 62,
72, 77, 87, 106
black pepper - ground, 31
black pepper freshly ground, 55 black pepper to taste, 102
black peppercorns, 19, 95 blackberries, 107 blackberry catsup, 104 blackstrap molasses, 32 blanched almonds, 107 blue cheese or other, 45
boiling potatoes such as white rose,
94
bone-in pork loin roast,, 86
boneless chicken breasts (5-oz. each),
80
boneless skinless chicken,, 13 boston lettuce leaves, 46 bottle beer, 77
bottled clam juice or, 90 bourbon, 46, 80
brandy, 70 bread, 88
bread crumbs, 97 breast, 13 broccoli, 105
broccoli florets, 13, 53 brown rice vinegar, 105
brown sugar, 1, 6, 8, 18, 32, 41, 77,
81, 106
brown sugar - (packed), 46 buckwheat flour, 16
bunch arugula, 66 bunch parsley, 34, 55 bunch swiss chard, 58
butter, 4, 16, 19, 35, 50, 57, 57, 60,
73, 87, 104
butter [divided], 72 buttermilk biscuits, 104 button mushrooms sliced, 55 cake, 105
calvert's cedar street basil, 49 can (15 oz.) tomato sauce, 27 can be substituted), 20
can tomato paste, 34
109
Smoked Greats
canned alaska salmon,, 53 canned black beans, 83
canned chopped green chilies, 83 canned jalapeno peppers,, 69 canned style-style corn,, 83 canned tomatoes, 61
canola oil, 38 cantaloupe, 21 caraway seeds, 35, 37 carrot, 94
catfish fillets, 79 catsup, 7
caviar, 16, 88 cayenne, 65
cayenne pepper, 39, 64, 79, 98, 106 cayenne pepper - ground, 31 cayenne powder, 42
celery, 102 celery leaves, 68
celery rib - chopped fine, 31 celery salt, 32, 40
celery stalks, 107 cheap aman beer, 62 cheddar cheese, 15, 54 cheese, 85
cheese for serving, 66 cheese like, 45
cherry, 86 chicken, 3
chicken - turkey, 29 chicken breasts, 42 chicken broth, 4
chicken or vegetable broth, 50 chicken stock, 13, 34, 37, 42 chicken thighs, 42 chicken/vegetable stock, 59
chili powder, 7, 14, 29, 34, 42, 77 chili sauce, 45, 46
chilled heavy cream, 90 chipotle peppers, 61 chips, 86
chopped, 29, 29, 69, 99 chopped carrot, 11
chopped celery, 11, 79 chopped chives, 85 chopped fine, 31
chopped fresh cilantro, 13 chopped fresh dill, 93 chopped fresh parsley, 60 chopped fresh rosemary, 85
chopped fresh rosemary leaves, 37 chopped garlic, 84
chopped green onion, 93 chopped onion, 11, 13, 43 chopped or snipped fresh dill, 94 chopped parsley, 79
chopped pitted dates, 65 chopped tomato, 76 chopped tomatoes, 15 chopped walnuts, 83
cider vinegar, 6, 11, 27, 69 cinnamon stick, 81
clam juice, 49 cloves, 34, 41, 52
cloves garlic, 8, 14, 34, 56, 69, 102,
105
cloves garlic - finely minced, 29 cloves garlic crushed, 55
cloves garlic minced, 32 cloves smoke-roasted, 18 coarse salt, 25, 67
coarse sea or kosher salt, 85 coarsely broken pecan meats, 57 cocktail-size toasts or crackers, 96 cold butter, 22
cold heavy cream, 70 cold water, 79
cold-smoked salmon, 43 cooked asparagus, 4
cooked ham or tasso - diced, 30 cooked lobster in large chunks, 46 cooked long-grain brown rice, 65 cooked rice, 83
cooking, 13 coriander seed, 39 corn kernels, 59
110
Index
corn oil, 1 corn syrup, 7 cornmeal, 87 cornstarch, 50
cornstarch dissolved in 2, 13 cornstarch or arrowroot, 105 cotton string, 2
cracked-pepper water biscuits, 99 cream, 55
cream cheese, 22, 79, 87, 99, 102 crushed tomatoes, 15
crushed*, 81
cubed peeled butternut squash, 75 cumin, 77
cumin powder, 62 curry powder, 65
cut 2" by 1" cubes, 37 cut 5" by 1 1/2", 70 cut into 1" chunks, 33
cut into 1-inch squares, 63 cut into 1/2-inch cubes, 11
cut into 20 (2 x 1/2-inch) strips, 43 cut up, 28
dark german beer, 35, 36 dash black pepper, 107 dash salt, 43, 107 diameter, 22
diced, 59, 81 diced fennel, 94
diced red bell pepper, 94 diced smoky turkey,, 64 diced tomatoes, 11
dijon mustard, 25, 27, 60, 94, 95 dill, 79
dill seed, 39 dissolved in, 79 distilled vinegar, 61
double-acting baking powder, 18 dozen flour tortillas, 4
dozen unwashed fresh, 31 drained, 81
drained and quartered, 64 drained capers, 93
dried baby lima beans, 75 dried basil, 13, 60
dried basil leaves, 42
dried black beans, 13, 14, 32 dried fruit, 80
dried lima beans, 32 dried marjoram, 75
dried navy or pinto beans, 7 dried oregano, 102
dried oregano leaves, 42 dried pinto beans, 32
dried porcini mushrooms, 55 dried red kidney beans, 33 dried red pepper flakes, 3, 33 dried savory, 75
dried shrimp, 62
dried thyme, 13, 41, 42, 76 dried tomatoes, 56
dried white beans, 75
drizzle of white truffle oil, 85 drop worcestershire sauce, 90 drops tabasco or other, 90
dry bread crumbs, 57 dry mustard, 6, 18, 47
dry seasonings mixture:, 106
dry white wine, 13, 20, 22, 37, 66 dry yeast, 16
ds tabasco sauce, 60, 70 duck, 52
duck fat, 84
each 1 1/2 to 2 inches in, 22 each 6 1/2 by 3 1/2, 90
each honey, 75 each turkey, 74
each young ducks, 18 ears sweet corn, 84 egg, 43, 63
egg whites, 43, 80
eggs, 16, 28, 54, 59, 73, 87, 96 envelopes unflavored gelatin,, 79 evaporated skim milk, 13
extra virgin olive oil, 10
111
Smoked Greats
extra-virgin olive oil, 22, 22, 24, 35,
58, 63, 66
extra-virgin-olive oil, 38 fat-free chicken broth, 11 fennel leaves, 10
fennel seeds, 37 feta cheese, 54 fettuccine, 20
fettuccine fresh or dried, 55 finely chopped, 18, 88, 99 finely chopped cilantro, 64 finely chopped fresh, 63
finely chopped fresh chives, 63 finely chopped fresh dill*, 88 finely chopped parsley, 64 finely chopped shallot, 85
finely chopped yellow onion, 66 finely grated lime zest, 88
finely shredded zest, 99 firm-ripe avocado, 91 firm-ripe avocados, 65
firmly packed dark brown, 27 firmly packed light or dark, 81 fish broth, 90
fish stock or clam juice, 70 flaked smoked trout fillet, 98 flat-leaf parsley, 63
flour, 4, 57
flour tortillas, 82 fontina cheese, 58
for chili mayonnaise:, 91 for garnish, 16, 99
for serving (optional), 23 for the blini:, 16
for the chili:, 61
for the dressing:, 102
for the georgia mop sauce:, 27 for the pot likker:, 61
for the tarragon mayonnaise:, 24 for the topping:, 16
fresh angel-hair pasta, 85 fresh berries, 101
fresh black pepper, 104
fresh chives, 20
fresh chives blades - (to 15), 73 fresh cilantro, 15
fresh dill, 23, 23
fresh dill sprigs, 43, 94, 95 fresh ginger, 2
fresh ground black pepper, 10, 96 fresh lemon juice, 24, 60, 64, 81, 98, 100
fresh lime juice, 88
fresh or thawed frozen corn, 87 fresh orange juice, 27
fresh parsley, 60 fresh sage leaves, 68
fresh shrimp - medium,, 30
fresh smoked chicken sausage - (2 links), 58
fresh thyme leaves,, 56
fresh thyme or 1/2 tsp dried, 31 fresh tomatoes, 53
freshly ground black pepper, 43, 60,
64, 88
freshly ground coarse pepper, 85 freshly ground pepper, 100 freshly minced scallions,, 105
freshly-ground black pepper, 25, 46,
50, 70, 73, 94
freshly-ground black pepper,, 84 fromage blanc or quark, 99 frozen baby lima beans, 11 frozen corn kernels, 43
fusilli long pasta, 22 garlic, 11, 18, 43, 81 garlic clove - crushed, 30 garlic cloves, 27, 67
garlic powder, 25, 32, 39, 41, 49, 77,
97
garlic salt, 69 garnish:, 15
generous dash hot pepper, 7 ginger, 18, 41
gl water, 19
granny smith apples, 3
112
Index
granulated garlic, 106 granulated sugar, 81 grapes, 107
grated, 55
grated cheese, 4
grated cheddar or parmesan, 45 grated fresh ginger, 105
grated lemon peel, 21 grated lemon rind, 43 grated lemon zest, 85 grated orange zest, 85
grated parmesan cheese, 43, 97 grated parmigiano-reggiano, 85 green apple, 35
green bell pepper, 77, 107 green onion, 50
green onion - chopped, 31
green onions, 21, 42, 60, 79, 87, 97,
98
green onions - sliced, 29 green pepper, 11
green peppers, 69 green taco sauce, 4 grill seasoning, 38 ground allspice, 8
ground black pepper, 83 ground cloves, 8
ground coriander seed, 8 ground cumin, 15, 64, 83 ground ginger, 81
ground mustard, 94, 105 ground nutmeg, 20, 76, 104 ground red pepper, 43 ground thyme, 104
habanero pepper, 61 half and half, 49 ham, 97
ham hocks, 34
ham hocks or smoked bones, 8 hamburger, 61
handfuls hickory chips, 27 hard-cooked eggs *, 5 head baby bok choy, 50
head boston lettuce,, 3 heads belgian endive, 98 heads garlic, 61
heads off, 30
heavy cream, 73, 85 heavy-gauge foil pan, 2 hickory chips, 2, 47 hickory smoke salt, 7 honey, 21, 25, 39, 105 honeydew melon, 107 horseradish, 95
hot chile peppers,, 15
hot cooked white rice, 50 hot pepper sauce, 46, 59 hot sauce, 11, 65
hot sauce to taste, 91 hot water, 57
hot-pepper sauce, 90 idaho potatoes, 62
in adobo (to taste), 8 inches, 60, 90
inches long, 86
instant minced onion, 7 into 6 rectangles,, 89
into individual cloves, 48 jalapeno, 102
jalapeno pepper slices, 83 jalapenos, 77
jar green olives,, 64
jars artichoke hearts,, 64 juice concentrate -,, 48
juice from canned jalapenos, 69 julienned, 20
kernels, 87 ketchup, 8, 69 kielbasa, 42
kind by tones), 38 kitchen bouquet, 29 kiwi, 102
knockwurst - (4 links), 35
kosher salt, 2, 19, 23, 41, 42, 95 lamb chops, 38
lamb shoulder meat,, 37
113
Smoked Greats
large, 66
large bay leaves, 41
large boiling potatoes, 33 large bunch of collards, 61 large can pork and beans, 77 large clov garlic, 3
large clove garlic, 2
large fresh rosemary, 86 large garlic cloves, 25, 58 large garlic cloves,, 99 large green onions,, 88 large green peppers, 83 large holes of a grater, 63 large navel oranges,, 100 large onion, 47
large onions, 34, 34, 61 large onions - coarsely, 29 large pimento chopped, 32 large red bell pepper,, 22 large red onion, 95
large rib celery, 64
large ripe pineapple, 101 large shrimp, 50
large tomatoes, 34, 69 large vidalia onion, 77 lean chicken meat, 80 lean unsliced bacon, 34 leek, 53
leftover broccoli, 45 leftover cooked rice, 45 leg of lamb, 67
lemon, 24
lemon juice, 21, 46, 68, 93, 97 lemon pepper (the fake, 38 lemon wedges for serving, 98 lemons, 79
lettuce leaves, 102 lg ripe avocados, 5
light italian red wine, 68 light vegetable oil, 13 lima beans, 40
lime juice, 1
liquid smoke, 13, 32, 79, 83, 95
livers, 52
loaf pumpernickel, 35 loaf stale bread, 102 low-fat buttermilk, 43 low-fat mayonnaise, 45 low-fat sour cream, 45
low-salt chicken broth, 43
low-sodium chicken broth, 81 mace, 42
malt or cider vinegar, 8 maple extract, 32
maple flavoring, 40 maple syrup, 6, 41 margarine, 43
mayonnaise, 24, 79, 91, 94, 95, 98 mayonnaise regular or low fat, 3 medium bell pepper - chopped, 29 medium chipotle peppers,, 18 medium clove garlic,, 64
medium garlic heads,, 47 medium green pepper -, 31 medium jalapeno peppers,, 18 medium leek, 22
medium onion, 6, 15, 37, 63, 83, 102 medium onion - chopped fine, 31 medium onions, 8, 52, 69
medium papaya, 81 medium scallion, 81
medium to large yellow onion, 35 medium tomatoes - peeled,, 31 milk, 5, 16, 28, 54, 72, 87, 87 minced, 18
minced dill or chives, 95 minced fresh dill, 22 minced fresh ginger, 48 minced fresh tarragon, 24 minced onions, 84
minced parsley, 94 minutes, 52
molasses, 6, 7, 8, 11, 25, 34, 77 monterey jack w/jalapenos,, 83 montreal steal seasoning, 39 mostaccioli, 21
114
Index
mozzarella, 54 mozzarella cheese, 58 mushrooms, 52, 97 mussels, 49
mustard, 11, 49 navel oranges, 65 navy beans, 6, 11, 34
nonfat cream cheese, 43 nuoc nam, 62
of 2 oranges, 99
of a grater or in a food, 62 of each of 2 cheeses, 36 oil, 4, 21, 52, 69, 103
olive oil, 5, 11, 37, 56, 64, 68, 72, 85,
93, 94, 95, 97 on, 23
on the diagonal, 50
on the large holes, 62 one lemon, 49
onion, 4, 7, 11, 15, 42, 49, 61 onion powder, 18, 32, 40, 106 onions, 28
or, 42, 42, 93
or 5 handfuls wood, 86 or chicken, 64
or cocktail-size, 99
or in a food processor, 63 or margarine, 28
or pear, 93
or small red new pot, 64 orange juice, 46, 50, 68, 102 orange juice concentrate, 65 oranges, 2
oregano, 15, 34, 62 oriental sesame oil, 3
other spicy smoked sausage, 33 oysters, 49, 49
oysters with liquid, 102 package (2 1/2 tsp.) active, 16 package asparagus,frozen,, 28 packages water crackers, 23 packed spinach, 100
pair salmon fillets,, 23
pancetta, 52, 67 paprika, 25, 39, 62, 64
paprika (hungarian is best), 38 parmesan cheese, 4, 20 parmesan cheese freshly, 55 parmigiano-reggiano, 66 parsley, 97
parsley - chopped, 31 parsley - minced, 29 parsley for garnish, 55 parsley; fresh, 10 paste, 52
peach slices, 107 peanut oil, 81, 87, 100 peeled, 61
peeled and chopped broccoli,, 13 peeled and coarsely, 64
peeled garlic cloves, 42 peeled/sliced ginger, 100
pepper, 11, 27, 28, 32, 41, 52, 57, 63,
65, 66, 76, 98
pepper or canned pimiento, 5 pepper to taste, 29 peppercorns, 49, 68
peppers, 29
perfectly ripe black figs,, 20 pesto, 54
pickling spice, 32 piece ginger, 3
pieces smoked ham hocks, 40 pimento-stuffed (2oz), 64 pimentos, 79
pine nuts, 58 pinto beans, 61
plain nonfat yogurt, 43
plus 1 1/2 tsp. lapsang, 81 plus 1-inch lengths, 99
plus 3/4 cup lukewarm water, 16 pn cloves, 42
pn of cayenne pepper, 99 poblano peppers, 107 polenta, 37
pork barbeque, 77
115
Smoked Greats
pork drippings, 69 pork loin, 14
port wine, 80 pot likker, 61 potato, 59
powdered gelatin, 90
prague powder or instacure, 19 prepared brown mustard, 77 prepared horseradish, 60 prepared mint jelly, 38
prepared mustard, 7, 23
prepared pizza shell - (16 oz), 58 processor, 62
prosciutto or bresaola, 10 pumpernickel bread slices, 99 quail eggs, 62
quick-cooking grits, 72
radish (or daikon) sprouts, 91 raw corn kernels, 94
raw rice, 30
raw white rice, 105
ready-made short crust pastry, 53 recipe watercress mayonnaise,, 70 reconstituted, 55
red bell pepper, 77, 107 red bell peppers,, 42
red cherry tomatoes, 93 red jalapeno peppers, 61 red onion, 100
red pepper, 11
red pepper flakes to taste, 105 red pickled apple slices, 104 red seedless grapes, 3
red wine, 18
remove all membranes, 100 reserved, 90
ribs celery - coarsely,, 29 rice, 81
rice - long grain, 29 rice vinegar, 3, 65 ripe avocado, 70
ripe but firm avocados, 100 roasted peppers, 10
roasting pan, 2 root, 81 rosemary, 52, 75
rotel tomatoes and hot,, 29 rub, 38
salad dressing, 45 salad oil, 48, 65 salmon fillets, 70
salt, 3, 5, 7, 16, 18, 20, 24, 28, 31,
32, 33, 34, 38, 39, 40, 40, 43, 46, 49,
49, 50, 52, 56, 57, 64, 65, 69, 70, 72,
72, 73, 74, 75, 77, 79, 81, 83, 84, 87,
94, 99, 106
salt and black pepper, 54
salt and freshly ground, 27, 63, 66, 98 salt and pepper, 7, 80, 97
salt pork, 6
salt to taste, 32, 100
salted smoked almonds, 65 sauce, 7
sauerkraut, 35
scraped and cubed carrot, 13 scraped and cubed celery, 13 sea salt, 22, 96
seasoned rice vinegar, 91, 91 sectioned,, 100
see * note, 37
see directions, 73 seeded, 31, 42 seeds, 62
seeds removed, 22 servings, 93 sevruga caviar, 63
shakes hot sauce, 77 shallot, 19, 38, 60 shallots, 70, 95 shaved bonito, 91
sheets roasted (or toasted) nori, 91 sherry, 34, 49, 57, 75, 105
shrimp - peeled, 29 shucked oysters, 31 single cream, 54 skim milk, 80
116
Index
skin-on salmon fillet, 95 skinless boneless chicken, 81 skinned and chopped, 15 skinned and coarsely, 99 slabs baby back ribs,, 27 sliced pickled ginger, 91 sliced scallion, 45
sliced smoked salmon, 73, 93 sliced smoked salmon,, 63, 89 slices bacon, 7, 35
slices brioche bread 3/4"-thick, 46 slices crisp cooked bacon, 46
slices pared fresh ginger, 81 slices portuguese presunto,, 20 slivered almonds, 21
small bunc fresh chives,, 3 small can frozen orange, 48 small fresh dill sprigs, 16 small garlic cloves, 98
small golden beets,, 22
small hot red chile pepper, 7 small onion, 25, 56, 59
small onion chopped, 32 small onion;, 53
small rosemary, 52 small tomato, 59 small white onion, 93
small white onions, 68 smoked, 69
smoked almonds, 38 smoked bacon, 8 smoked chicken, 4
smoked chicken breast,, 3 smoked chicken thighs, 82 smoked cured ham, 20 smoked duck, 84
smoked gouda cheese [chopped], 72 smoked ham, 28, 59
smoked ham hock, 32 smoked ham or turkey,, 45 smoked kielbasa sausage, 60 smoked mozzarella, 56 smoked pancetta, 37
smoked pheasants, 57 smoked pork jowls, 61
smoked processed precooked ham, 46 smoked salmon, 22, 24, 53, 87 smoked sausage, 49
smoked sausage - diced, 28 smoked sausage - sliced, 31
smoked thin-cut boneless pork chops,
35
smoked trout, 100
smoked trout fillet,, 22, 99 smoked turkey breast, 20, 21 smoked turkey breasts, 107 smoked turkey sausage, 11 smoked whitefish, 5
snipped chives or dill, 45 snipped for garnish, 3 snipped fresh chives,, 99 snow peas - (1 1/2 cups), 50 some for drizzling, 38 souchong tea leaves*, 81
sour cream, 4, 15, 16, 23, 60, 79, 93,
95
sour pickles, 36 soy sauce, 41, 105
spanish (not mexican) chorizo or, 33 spanish paprika, 106
spicy mustard, 35 spinach leaves, 65
sprig fresh marjoram, 68 sprig fresh parsley, 68 sprig fresh rosemary, 68 sprigs, 86
sprigs fresh thyme, 68 sprigs sage, 102
spring onions, 53 stalks celery, 34, 77 steak sauce, 25 stems, 13
stilton cheese, 54 stock, 52
strained fresh lime juice, 5 strawberries, 21
117
Smoked Greats
strips, 10, 21
strips across the grain, 70 strips of fresh red bell, 5 sub***, 39
sugar, 5, 16, 18, 23, 23, 27, 40, 68,
75, 75, 93, 94, 95, 100, 102 sugar brown, 40
sugar to 8 ounces, 19 sun-dried tomatoes, 10 sunshine dressing:, 65 sushi rice salad, 91 sweet butter, 49
sweet green pepper, 59 sweet paprika, 98
swiss cheese,shredded, 28 szechwan peppercorns, 81 tabasco sauce, 13, 49 taleggio cheese, 10
tasso, 29 tbs, 13
tender green portions,, 98 thawed, 85
thick, 31
thick slices large tomato, 46 thighs, 81
thin slices smoked salmon, 96
thin smoked salmon slices (lox), 94 thin-sliced black bread, 93
thin-sliced smoked salmon, 91 thinly sliced, 35, 35, 98
thinly sliced bacon, 34
thinly sliced pumpernickel, 88
thinly sliced smoked salmon, 16, 88,
93
thinly-sliced mushrooms, 70 thinly-sliced smoked salmon,, 70 thyme, 29
thyme sprig, 37 tight leaves, 97 to 5 lb. total, 27
to 8 c chicken stock, 66 to taste, 84, 100
tobiko caviar, 91
tomato catsup, 7 tomato ketchup, 27 tomato paste, 37, 61 tomato salsa, 82
torn greens, 93
torn kale or collard greens leaves, 33 torn lettuce leaves, 81
total skin, 23
trimmed on waxed paper, 89 turkey, 2
turkey -, 47
turkey breast, 101 turkey drumsticks, 7 uncooked, 81
uncooked pearl barley, 11 unflavored gelatin, 70 unpeeled, 48
unsalted butter, 66, 68, 70, 90 unsmoked bacon) or, 52
veal stock, 80 vegetable broth, 75 vegetable cooking spray, 43
vegetable oil, 2, 3, 5, 27, 30, 42, 59 vegetable oil for frying, 16
venison backstrap, 104 vertically sliced onion, 75 vinegar, 7, 32, 94
vodka, 95 walnuts, 3
warm water, 56
wasabi tobiko or salmon roe, 90 washed, 20
water, 11, 11, 13, 33, 37, 41, 41, 61,
72, 75, 96, 102, 105 water - (to 2 tspns), 50 water chestnuts, 81 water crackers, 88
watercress or arugula leaves, 87 whipping cream, 20
white crabmeat, 79 white part only, 105
white pepper, 23, 43, 106 white pepper - ground, 31
118
Index
white sugar, 38
white vinegar, 23, 102 white wine, 41, 49, 97 white wine - dry, 31
white wine vinegar, 1, 100 whole almonds, 102
whole anaheim chili peppers, 1 whole black mustard, 62
whole cloves, 2
whole cloves of garlic,, 61 whole cumin seeds, 61 whole garlic heads, 75 whole jalapenos, 15
whole peppercorns, 35 whole tabasco peppers, 61 wine, 52
wooden skewers, 50
worcestershire sauce, 6, 7, 8, 13, 27,
62, 77, 102
yellow bell pepper, 107 yellow cornmeal, 43 yellow onion, 27
yellow pear tomatoes, 93 yukon gold potatoes,, 64 zest**, 81
119