Hot Smoked Salmon
12 (4oz) portions, salmon fillets, 2 inches thick, boned and skin on
1 cup wood chips (apple, cherry or alderwood)
1/3 cup packed brown sugar 1⁄2 teaspoon black pepper
1⁄2 teaspoon dry mustard
1 teaspoon Tabasco
1⁄2 cup soy sauce
1 cup water
1 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoon olive oil
1 medium yellow onion, halved, then thinly sliced 3 garlic cloves, minc
In a large bowl, mix brown sugar, salt, pepper and mustard. Stir in Tabasco, soy sauce, water, white wine, lemon juice, and olive oil. Add onions and garlic. Toss fish in mixture to thoroughly coat. Place fish in a tight sealing plastic container or resealable bag with brine. Refrigerate for at least 4 hours or overnight. (Turning the salmon over at least once.)
Soak wood chips in 2 cups of water for at least 1 hour.
Remove fish from brine, and rub off any excess. Allow to air dry for at least an hour or until fish looks glossy.
Drain wood chips through a colander and reserve the soaking water. Preheat oven to 225 degrees F.
In a large aluminum roasting pan, place the soaked chips in a SINGLE layer. Pour enough of the soaking liquid in the pan to coat the bottom of the pan. Place a cooling/baking rack on top of the aluminum pan. Spray the rack with cooking spray and arrange the salmon pieces an inch apart, skin side down, directly above the wood chips. Tent heavy duty foil over the rack of salmon and seal tightly keeping the pan enclosed.
Place the pan in the lower third of the oven.
Cook for 10 – 15 minutes or until salmon is cooked through.
Remove from oven and let cool in the foil. Enjoy warm or at room temperature.
Creamed Kale and Leeks
Serving Size: 4
2 tablespoons vegetable oil
2 leeks (white and light green parts only), cut in half lengthwise, thinly sliced and cleaned
2 cups heavy cream
4 garlic cloves, very thinly sliced
½ teaspoon chile flakes
½ teaspoon freshly grated nutmeg
2 leeks (white and light green parts only), cut in half lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
1 package baby kale (10 ounces)
Heat the oil in a large skillet over medium-high heat. Add the leeks and ½ teaspoon salt. Cook, stirring often, for 1 minute. Reduce the heat to medium and add the cream, garlic, chile flakes, nutmeg, 1 teaspoon salt, and ¼ teaspoon pepper.
Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Allow the cream to reduce to 1 cup.
Add greens to the reduced cream, a handful at a time, stirring to wilt after each addition.
Stir in an additional ½ teaspoon salt, if necessary.
Cover and cook, stirring occasionally, until tender, about 10 minutes.
Spiced Baked Apples
Serving Size: 4
4 baking apples (like Empire, Braeburn or Granny Smith)
4 tablespoons butter, softened
2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons Calvados or brandy
1/4 cup raisins
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup apple cider
Crushed Red Hot candies
Softly whipped cream
Preheat oven to 350°F. Lightly spray a 9”x9” baking dish with cooking spray.
Core the apples, but not all the way through the bottom, so that the apple can contain the filling.
Mix the butter, maple syrup, brown sugar, Calvados, raisins, spices and salt together in a small bowl, then divide into four portions. Place the apples into the prepared baking dish and spoon the mixture evenly into the core of each apple.
Pour the apple cider into the base of the baking dish. Bake for about 30 minutes or until apples are tender. Let cool slightly before serving.
1 cup sugar
6 tablespoons butter
1/2 cup sour cream
kosher salt (to taste)
Preheat a heavy-bottomed saucepan to medium-high heat. Add sugar and stir vigorously with a whisk or wooden spoon. After sugar has begun to melt, stop stirring. Bring the sugar to a boil while swirling the pan on top of the stove.
When sugar turns dark amber in color, add the butter and whisk until the butter has melted.
Remove caramel from heat.
Slowly add the sour cream and continue to whisk until incorporated.
Season with salt.
1 egg white
1⁄2 cup sugar
1 teaspoon kosher salt
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground allspice
1⁄4 teaspoon cinnamon
1⁄4 teaspoon chili powder
1⁄4 teaspoon red pepper flakes
4 cups raw pecan halves
Preheat oven to 250°F. Line a baking sheet with parchment paper.
Combine salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices.
Toss egg mixture with pecans.
Spread the pecans on prepared baking sheet in a single layer.
Bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden.
Allow nuts to cool and dry out.
Store in an air-tight container.