Cedar Plank Smoked Salmon

Brining is a popular way to infuse moisture and flavor into a piece of salmon before smoking. It provides a subtle, pervasive flavoring of the salmon and can make a dry piece of salmon juicy and flavorful. It's a simple process that requires little experience and prep time, yet can transform your smoked salmon from boring and dry to plump, flavorful and moist.

A basic brining recipe is salt and water, but that's just for beginners. Some brines are mixtures of salt and sugar, while others use maple syrup, corn syrup or even fruit juices. You can brine salmon in wine or apple cider and salt or add such flavorings as pepper, herbs, spices, citrus peels, fresh berries, cinnamon sticks, cloves or garlic. What type of brine you use will determine what flavors the smoked salmon will assume.

You will always want to brine your cut of salmon in the refrigerator for at least 12 hours, but 24 hours is ideal. Choose your wood chips for smoking such that they compliment the flavors used in the brine such as juniper berries for cedar plank Salmon, or cherry wood for sun dried cherries in the brine mixture.

Cedar Plank Smoked Salmon

Ingredients:

2 Quarts Pineapple-Orange Juice
2 Quarts Water
1 Cup Kosher Salt
1/2 cup Granulated Sugar
2 cups light Brown Sugar
1 Cup Molasses
2 Cloves Chopped Garlic
1 Cinnamon Stick
1 Teaspoon Black Peppercorns
1 Teaspoon Fresh Ginger, Chopped

Steps:

Preheat Grill to 350°F
1). Soak Cedar Planks in Warm Salted Water for at least 2 hours
2). Combine all ingredients listed above and soak salmon in brine for 12 to 24 hours.
3). Place Salmon on Cedar Planks, and place plank on preheated grill for 10-15 minutes, or until cooked as desired.

Does a 10 pound bag of flour make a really big biscuit?

Am I the only one who wanted to know the answer to this question? Ok so the advertising executives at a big insurance company decided to ask, and needless to say I set out to discover the answer. I started this task knowing that the parameters for my recipe only stipulated the use of a 10 pound bag of flour. I decided to re-scale my recipe for Southern style beaten biscuits and here's a scaled up version for those that are interested.....


29 1/8 cups all-purpose flour- That leave just enough flour to dust your counter)
14 5/8 teaspoons granulated sugar
7 1/4 teaspoons of salt
7 1/4 teaspoons baking powder
7 1/4 cups vegetable shortening, cold
3 2/3 cups half-and-half
3 2/3 cups ice water

Steps:

preheat oven to 350°F.

1. Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Cover and pulse to mix. Add shortening; cover and pulse until mixture resembles coarse meal.

2. With the food processor running, add the half-and-half in ice water in a slow, steady stream through the food chute.

3. Process until the dough forms a ball. Continue processing three additional minutes.

4. Turn dough out onto a floured board. Roll dough out to 1/4 inch thickness; fold dough over onto itself to make 2 layers.

Plaistow on and on greased baking sheet; talk with a fork bake 30 minutes (if you're seriously making a big biscuit, you may want to reduce the oven temperature to 300° and bake for approximately one hour allowing the center of the biscuit to cook), or until lightly browned.

Now just in case you want to make beaten biscuits, and just don't have the necessary group of people it will take to consume a larger version here is a smaller recipe...

2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold vegetable shortening
1/4 cup half and half
1/4 cup ice water

The answer to the question I just had to see for myself: Yes it does..... about 3 foot diameter

Starting the day with a wonderful Croissant...........

A fresh baked Croissant

One of my favorite smells of all time is the wonderful scent of a freshly baked Croissant, and  the once daily ritual of  slathering croissants with warm butter and black currant preserves is still a cherished memory of my time overseas.. I find it difficult to track down a properly made croissant these days with so many places serving a proof & bake product! If you are lucky enough to run across a bakery who still actually bakes from scratch pick up a couple croissants. For my blog followers willing to spend a little time in the kitchen you will find the rewards for your efforts will be abundant!



1 package dry yeast
1/4 cup warm water (110°F)
2 tablespoons granulated sugar
3/4 cup +1 tablespoon unsalted butter
1 teaspoon salt
1 egg, beaten
3 3/4 cups all-purpose flour

Steps:

1. Dissolve yeast in warm water; let stand five minutes.

2. Place milk in small saucepan. Cook over medium heat, until thoroughly (approximately 180°F) heated but not boiling.

3. Combine milk, sugar, salt, and 1 tablespoon of the butter in a large bowl; mix well.

4. Allow the mixture to cool to 110°F. Add yeast mixture and egg.

5. Gradually stir in enough flour to make a soft dough. Place dough mixture into a well greased bowl; turn to grease top. Cover; chill one hour.

6. Place dough on a lightly floured surface; roll out into a 12 inch square. Spread 1/4 cup of the butter evenly over dough. Fold corners to center; then fold dough in half. Wrap in plastic wrap and refrigerate 30 minutes.

7. Repeat rolling, buttering, and folding procedure twice more; cover and refrigerate at least one hour.

8. Divide dough in half; roll each half into a 14 inch circle on a lightly floured surface; cut into six wedges.

9. Roll up each wedge, beginning at the wide end. Seal points; Place croissants point side down on a greased baking sheet; let rise in a warm place, free from drafts, for one hour, or until doubled in bulk.

Preheat oven to 400°F.

10. Bake for approximately 12 minutes, or until lightly browned.

yield: 1 dozen

Chess Pie

Chess Pie

I'm sure many of you reading this recipe today have never even had the pleasure of eating Chess pie. This dessert is perfect for humid summer afternoons, and has been served in the parlors of Southern homes since colonial times. With the addition of 1 teaspoon distilled vinegar to cut the sweetness, it becomes what is known throughout the South as vinegar pie. While many will debate the exact origins of the name chess pie, it is regarded as a classic southern desert and just may be the basis for traditional pecan pie. I highly recommend this recipe as a dessert to be paired when cooking any of my barbecued entree recipes such as pulled pork.

Chess Pie

1 1/2 cups granulated sugar
1 tablespoon yellow cornmeal
1/4 teaspoon salt
4 eggs, beaten
1 1/2 teaspoons vanilla extract
1/4 cup whole milk
1/4 cup melted unsalted butter
1 pie crust- recipe follows

Steps:

Preheat up into 350°F
1. Combine sugar, corn meal, and salt in a small bowl; mix well.
2. Combine eggs and vanilla in a medium bowl; beat well.
3. Add the combined dry ingredients, milk, and melted butter to the egg mixture; beat until smooth.
4. Pour filling into a prepared  pie crust and bake for 30 minutes, or until set.

Pie dough

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup +2 tablespoons vegetable shortening
4 tablespoons ice water
Steps:
1. Combine flour and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle with cold water, one tablespoon at a time, mix with a fork, until all ingredients are moistened. Shape dough into a ball; chill in the refrigerator.
2. Roll dough out on a lightly floured surface until approximately 1/8 inch thick.
3. Place dough into pie dish and press lightly with a small scrap to make sure dough is pressed into the corners. Trim edges, and dock bottom with a fork. Reserve.

Smoked Pork Shoulder with Watermelon Barbecue Sauce

Smoked Pork

When I opened the refrigerator this morning I found myself staring at the most beautiful wedge of watermelon. The fact I had a few minutes while waiting for the coffee to finish brewing allowed my mind to start thinking of ways to use that thing up.....It's going to be a hot day, and that means it's the perfect weather for barbecue! Yeah so it's 7 AM, but that means I get a head start on the neighborhood....


Here's the recipe for the sauce, and just throw some on that Pork Shoulder that's been in the smoker at 250° F. for a couple hours, glaze, and let it be until it pulls apart....It should be ready by lunchtime!

That leaves just enough time to make a little coleslaw, and potato salad while you're working on that pot of coffee! Have a great day everyone!!!!

Raw Pork waiting to go into the Smoker

Watermelon Barbecue Sauce

 

1 Cup puréed Watermelon Rind( Green Skin Removed, Just the White Part is used in this recipe)

1 Cup Dark Brown Sugar

2 Tablespoons Kosher Salt

1/4 Cup Paprika

1 Tablespoon Basil, Chopped
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Onion, Minced
1 Teaspoon Worcestershire Sauce
1 Teaspoon Lemon Pepper
1/2 Teaspoon Garlic, Minced
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cinnamon
1/4 Cup Molasses
1/2 cup Southern Comfort
1 cup Ketchup
1/4 Cup Red Wine Vinegar
1 Cup Apple Juice
3/4 Teaspoon crushed Red Pepper Flakes
1/4 Teaspoon Ground Black Pepper



1.Peel Watermelon, keeping the part of the watermelon that is white. Save the red part for eating later....

2.Put the rind into a food processor and pulse for about only 30 seconds. Strain the liquid from the pulp, and reserve pulp.

3.Combine the pulp with remaining ingredients in a medium size saucepan over medium- high heat.

4.Bring to a boil, then reduce heat and simmer, covered, for about 1/2 hour or until it is as thickened

JAMAICAN JERK CHICKEN SANDWICH WITH ALLIGATOR PEAR SALSA

Today I share with you a favorite fruit that was once thought to be bad for you but actually turns out to be good. A fruit that once had a reputation for being an aphrodisiac and because of this it wasn’t purchased by anyone wishing to protect their reputation. A fruit, that in Brazil is wrapped up and given as a wedding present. A creamy, and delicate fruit that can never ripen on a tree called the alligator pear.

The Dutch call it avocaat; Spain abogado; France avocatier; Trinidad and Tobago zaboca.... The alligator pear has many aliases, but some of us that just call them avocados without knowing that more creative names exist. I like the Alligator Pear name the most, and the wonderful reptiles laying beside the waterways of South Florida do appear to have the same skin appearance!

 Like so many other culinary ingredients I love, the Hass Avocado was a complete accidental discovery that has become the most popular variety of this wonderful fruit served in America today! Today is all about burning out leftovers from a weekend of grilling. I'm think of a sandwich served on grilled Naan bread that has been brushed generously with melted butter, and topped with shredded jerk chicken, and fruit salsa.

Jerk Chicken

JAMAICAN JERK CHICKEN

Ingredients:

2 large,8 piece chickens

3 tablespoons spiced rum

2 tablespoons coconut water

1/2 cup cider vinegar

1 cup scallions, chopped

4 cloves garlic, minced

1 tablespoons fresh thyme

2 Habañero chilies, chopped

2 tablespoons extra virgin olive oil

4 teaspoons ground allspice

4 teaspoons ground ginger

3 teaspoons ground cinnamon

1 teaspoon ground cardamom

2 teaspoons ground nutmeg

2 teaspoons kosher salt

2 teaspoons ground black pepper

2 teaspoons dark brown sugar

1/2 cup mango ketchup- you can sub regular if mango can't be found

3 tablespoons soy sauce

1/2 cup fresh lime juice

Steps:

1.Make Jerk Seasoning: Boil rum and coconut water in small saucepan until bubbles just appear. Transfer rum mixture to blender; add cider vinegar, scallions, garlic, fresh thyme, Habañero chilies, extra virgin olive oil, allspice, ginger, cinnamon, cardamom, nutmeg, kosher salt, and blend until almost smooth. Reserve.

2.Add 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.

3.Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally.

Prepare barbecue grill to medium-heat heat. Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly. Cook until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour for breasts.

ALLIGATOR PEAR SALSA

Ingredients:

1/2 cup diced kiwi

1/2 cup diced pineapple

1/2 cup diced mango

1/2 cup diced papaya

2 Avocados, pitted, peeled, and diced

1/4 cup fresh cilantro, chopped

1/4 cup finely chopped red onion

1 fresh jalapeño, chopped

2 tablespoons fresh lime juice, or to taste

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon chili powder

1/4 teaspoon kosher salt

black pepper to taste

Steps:

Gently toss all ingredients to incorporate evenly, and serve immediately.

What if you wanted to make a Fig Newton?

This morning as we are standing around the shop polishing off the last remnants of our coffee the topic of cookies came up*. We discussed all of our favorites, and came upon the common theme that our spouses would likely never approve of our being seen consuming a box of cookies while driving around town. Cookies are after all “Junkfood”, but that stigma likely can be forgiven if the Chocolate Chips are miraculously replaced with fruit….Enter the Fig Newton, because as children we had no such thing as a choice to a fruit filling, it was fig, and we still love them today. I had one of the guys ask if I knew how to make them, and so I decided to share the recipe today….



DOUGH:
3 Cups All-Purpose Flour
1/2 Cup Granulated Sugar
1/2 Teaspoon Salt
3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 tsp. Ground Cinnamon
6 ounces Unsalted Butter at room temperature, cut into pieces
4 Eggs

FILLING:
2 cups Dried Figs, Chopped
1 Cup Orange Juice
1 Cup Apple Juice
1/2 Teaspoon Ground Cinnamon
4 Tablespoons Granulated Sugar
1 Teaspoon orange zest, Minced

Steps:

FOR DOUGH:

1. Combine the dry ingredients in a large mixing bowl. Using a pastry blender, cut in butter pieces until the dough is the texture of coarse sand.

2. Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.



FOR FIG FILLING:
1. Combine the Figs, Orange Juice, Apple Juice, Cinnamon, Sugar, and Orange Zest in a medium saucepan, and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Remove from heat.

2. Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.

3. Preheat the oven to 375F.

4. Make an egg wash by whisking the remaining egg with 2 tsp. of water.

5. Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick, and cut the dough lengthwise into strips, at least 2 1/2 inches wide.

6. Brush the edges of each dough strip with egg wash.

7. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling in bars.

8. Place the bars, seam side down, on a parchment paper lined sheet pan.

9. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the bars with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into pieces.


Note:
*This undoubtedly was a result of my week long fascination with Peanut Butter Crackers, and the fact I was only going to begin the day with 2 packages since I‘ve consumed the complete cracker inventory of the market up the road. There’s a whole bunch of energy packed into a package of these crackers, and since I’ve noticed the requirements of my time here in Minnesota leave little time for nourishment during our day I take them on the road with me.