Tag: snack
Chunky Guacamole
Chunky Guacamole
This is my favorite guacamole recipe. You pretty much make a simple pico de gallo and toss it with diced avocado instead of mashing all of the ingredients together into a paste. The best thing is that it only takes 5 minutes to prepare. Serve with your favorite tortilla chips.
Servings: 1
Ingredients
- 1 small tomato seeded and diced
- 1/4 medium white onion finely chopped
- 1 serrano pepper finely chopped
- 1 tbsp cilantro chopped
- 1 avocado diced
- 1/2 lime juiced
- 1/4 tsp salt
Instructions
- Mix together the white onion, tomato, serrano, and cilantro.
- Add in the avocado. Squeeze in the lime juice. Season with salt. Carefully toss, making sure to not mash the avocado.
Smoked Pate
Smoked Pate
My friend James asked me for a good pate recipe. So I gave him this one minus smoking the livers, onions, and garlic. I wasn’t planning on putting the recipe on Stoned Soup until I started thinking about how would this pate taste if it had smoked ingredients. The answer is fucking excellent.The chicken livers only need 90 minutes of smoking time in a 225 degree smoker. I used alderwood since it is mild and works well with poultry. Once the ingredients are smoked, let them cool completely. Add the livers, garlic, and onion to a food processor. Instead of traditionally using cognac for pate, I used Boreal Cedar Gin from Vikre Distillery in Duluth, MN. Process until smooth. Then add in 2 tbsp of butter at a time into the pate and continue to process until all of the butter is incorporated. Place in ramekins and let firm up in the refrigerator overnight before serving.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 lb chicken livers washed and pat dry
- 2 tsp thyme
- 1/2 tsp cracked black pepper
- 1/2 tsp salt
- 1/4 cup smoked onion chopped
- 1 head smoked garlic peeled
- 1 tbsp cognac or whiskey
- 12 tbsp unsalted butter room temp
Wood Chips
- alder wood chips
Instructions
- Place the chicken livers in a foil pan. Season with thymes, salt, and cracked black pepper.
- Preheat your smoker to 250 degrees. Put the livers in the smoker. Turn the temp down to 225 degrees. Smoke for 90 minutes.
- Pat dry on paper towel and let cool completely.
- Place the livers, onion, garlic, and cognac in a food processor. Process until smooth.
- Add 2 tbsp at a time of the softened butter. Process until all the butter has been incorporated and your pate is smooth.
Alder Wood Hot Smoked Salmon
Tips For Smoking Salmon Farm raised salmon works best for smoking. Cut a whole fillet into 4-6 oz portions to allow for faster smoking time. Brine salmon fillets for 4 hours, max. Pat dry fillets with paper towels. If adding additional seasoning, do so now. …
Smoked Rainbow Trout
Smoked Rainbow Trout
Smoked rainbow trout are a great and inexpensive fish to smoke. You can purchase whole rainbow trout from Costco for $3.99lb. They are about 1 1/4” a piece, which is pretty good sized. They will have to be brined for about 3 hours. Once brined, pat them dry inside and out. You can smoke them whole, or you can remove the heads and backbone, have them butterflied open flat, and smoke them that way. They will take no more than 2 hours to smoke if done headless and boneless; about 3 hours if done whole. Using a probe thermometer, internal temp should read 160 degrees.
Equipment
- Electric Smoker
Ingredients
- 5 whole rainbow trout cleaned and gutted
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup brown sugar
Wood Chips
- applewood chips
- cherrywood chips
Instructions
- Mix the brine ingredients together.
- Wash the rainbow trout inside and out.
- Brine the rainbow trout for 2-3 hours.
- When ready to smoke, pat the rainbow trout dry inside and out with paper towels. Place on the smoker racks.
- Preheat your electric smoker to 225 degrees according to the manufacturer’s directions. Smoke the rainbow trout for 2-3 hours. For ones 1lb and under, 2 hours is plenty. Ones over 1lb, smoke for up to 3 hours. The internal temp should be at 160 degrees.
Tips For Smoking Rainbow Trout
- Brine the rainbow trout for 3 hours. It takes a little more time for the brine to penetrate whole fish.
- Pat the rainbow trout dry inside and out with paper towels. This allows the smoke to stick to the fish.
- You can smoke the fish whole, or you can remove the head and backbone, butterflying it open and smoking it open-faced flat.
- Smoking the rainbow trout whole will take about 3 hours at 225 degrees. Smoking the rainbow trout headless and boneless will take about 2 hours at 225 degrees.
- Applewood, cherrywood, alder, and cedar are great woods for smoking fish.
- Since we want smoked fish cooked all the way through, smoke to an internal temperature of 160 degrees.
Smoked Steelhead
Tip for smoking steelhead Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you …