Text 11897, 83 rader
Skriven 2008-08-11 23:18:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Smoke Turkey
========================
 -=> On 08-11-08  09:51,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Smoke Turkey <=-

 DS> I seem to have settled on on liking apple chips for everything.  It is
 DS> not a harsh smoke.  I used some old hickory chips on a set of chicken
 DS> breasts and they ended up not getting much smoke at all.  I still have
 DS> mesquite and pecan which have not been used.

 DD> If there is a vineyard nearby you might see if you can get some grape
 DD> vine trimmings and experiment with those. While they will not 
 DD> work with everything I
 DD> found (by happy accident) that they work well with chicken and pork
 DD> ribs - usually.

I am quite leary of getting wood for smoking from any sort of commercial
establishment.  I got some peach once from a local pick-it-yourself
place.  It produced the most bitter smoked chicken we have had the
mis-pleasure of trying.  In the discussion here several years ago,
several possible causes were raised by the group:  wood to green, smoked
too heavy or too long, and (my favorite) wood impregnated with chemicals
and pesticides.  I'd expect grape vines at a winery might have absorbed
some chemicals also.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon For Louise
 Categories: Seafood
      Yield: 1 servings
 
     12 oz Fillets of salmon dusted
           -with flour
    1/4 c  Clarified butter
    1/2 t  Minced garlic
    1/2 t  Minced shallot
      2 T  Julienne-cut roasted red
           -Christy peppers
      1 t  Chopped cilantro
    1/2 c  Sliced chanterelle
           -mushrooms
    1/4 c  Dry sherry
    1/4 c  Fish stock
    1/4 c  Cream
      2 T  Madeira
           -Creme Fraiche
           -Cilantro sprigs
 
  Dust 2 6 oz fillets of salmon with flour. Shake off excess flour. In a
  saute pan, heat clarified butter. Add fillets, and brown on one side;
  turn. Add garlic, shallots, red peppers and chopped cilantro and
  mushrooms. With fillets still in pan, deglaze with dry sherry. Add
  fish stock. Reduce over hight heat for 2 to 3 minutes. Add cream.
  Reduce until sauce thickens. Remove salmon  to heated serving plate.
  To the sauce still in the pan, add 2 to 3 Tablespoons Madeira. Cook
  only a minute more, long enough to evaporate the alcohol. Lace salmon
  with sauce, garnish with a dollop of creme fraiche and a sprig of
  cilantro.
  
  ***NOTES: When I made this dish, I didn't have fresh chanterelles, so
  I used a couple of dried Shitake mushrooms which I soaked in hot water
  for about 10 minutes before I rinsed and sliced them. I also didn't
  use any cilantro because my husband hates it. I would have loved it
  myself! The most important note to this recipe is NOT to overcook the
  salmon. I cooked it until brown on the bottom, flipped it, proceeded
  with the recipe, but removed the salmon right after deglazing the pan
  in order to prevent the sa lmon from over an overdry quality that is
  most unpleasant and a tremendous waste of a good piece of fish. I used
  only the tail fillets for this dish, eliminating the "bone" problem. I
  also had no idea exactly what a Christy red pepper was, so I used some
  really lovely roasted red pepper. The fish stock I made with the head,
  bones and tail of the fish and added some celery, onion and
  peppercorns and bay leaf to the fish stock, cooking it only 20 minutes
  to prevent bitterness of the stock. I also strained the stock through
  cheesecloth to eliminate the grey cloudy pieces.
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:23:12, 11 Aug 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)