Text 32999, 90 rader
Skriven 2015-11-12 00:00:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32964 av Jim Weller (1:123/140)
Ärende: Re: Various other thread
================================
 -=> On 11-10-15  20:37,  Jim Weller <=-
 -=> spoke to Dale Shipp about Various other threads <=-


 JW> Subj: Liquid smoke
 
 JW> I really don't like to use the stuff but I am forced to in the
 JW> winter time as my grilling season is short and I don't have a
 JW> smoker, other than an electric cold smoker for fish that uses chips
 JW> or sawdust. I don't try to buy or make one given the lack of fruit
 JW> and nut woods around here to use in one.

We have a Masterbuilt Electric smoker.  I use it to hot smoke things
like pork butt, salmon, chicken, turkey, pastrami using the chip tray.
I also have a device call the A-Maze-N smoker that burns sawdust.  I use
it to do cold smoking of cheese.  Since I got it, the same guy has
expanded his line to include things that burn pellets and/or chips for
cold smoking.  Check him out at www.amazenproducts.com.

I need to get a pork butt and smoke it before our weather gets too cold.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Terrine of Smoked Catfish
 Categories: Appetizer, Seafood
      Yield: 20 servings
 
MMMMM------------------------FOR SMOKING-----------------------------
      4    5-8 oz catfish fillets
    1/2 c  Olive oil
    1/4 c  Red wine vinegar
      1 ts Dry thyme
      1 ts Dry basil
      1 ts Cracked black pepper
      1 ds Pepper sauce

MMMMM------------------------FOR TERRINE-----------------------------
      4    5-8 oz smoked fillets
      1 c  Heavy duty mayonnaise
    1/2 c  Sour cream
      1 tb Diced garlic
    1/4 c  Chopped parsley
    1/4 c  Diced red bell pepper
    1/4 c  Diced yellow bell pepper
      2 tb Cracked black pepper
      1 tb Lemon juice
    1/2 oz Sherry wine
      1 tb Worchestershire sauce
      1 ds Pepper sauce
           Salt to taste
      2 pk Unflavored gelatin dissolve
           In 1/4 cup cold water.
 
  FOR SMOKING - -
  
  Preheat homestyle smoking unit according to manufacturer's
  instructions. Pre-soak any wood chips such as pecan or hickory in
  root beer for a unique flavor. Combine all the above ingredients,
  blend well and pour over catfish fillets. Allow to set at room
  temperature approximately thirty minutes. Smoke fillets for
  approximately thirty-five to forty minutes or until flaky. Remove and
  allow to cool.
  
  FOR TERRINE - -
  
  Coarsely chop smoked catfish. In a two quart mixing bowl, add all
  remaining ingredients, blending well to incorporate seasonings into
  the mixture. Adjust salt and pepper if necessary, and pour mixture
  into a terrine mold. Place in refrigerator covered overnight. When
  serving, remove from mold and garnish with French bread or garlic
  croutons. To enhance the presentation of the smoked terrine, you may
  wish to color two cups of mayonnaise, one with red food coloring and
  one with green. Using a pastry bag with a star tip, pipe colored
  mayonnaise around the base of the terrine. You may also wish to
  garnish the tip of the terrine with a small amount of the colored
  mayonnaise and a fresh tomato rose.
  
  Source - - The Evolution of Cajun & Creole Cuisine
  :          by Chef John D. Folse, C.E.C.
  :          ISBN 0-9625152-0-5
 
MMMMM


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