Tag: snack
Spiced Grapes
Spiced Grapes
Spiced grapes might not sound too exciting, until you give it a try. While there are only 5 ingredients to this recipe, it has a complexity of flavors. Sweetness from the grapes, sourness from the lemon, earthiness of cilantro, a hint of spice from the chili powder, and salt to bring out all of the flavors. What you’ve really created is a bowl of candy, because that’s how you’re going to think of this after consuming. Spiced grapes pair well with any Bengali curry, acting as a palate cleanser.
Ingredients
- 2 cups green grapes sliced in half
- 1/2 lemon juiced
- 3 tbsp cilantro chopped
- pinch Kashmiri chili powder
- pinch sea salt
Instructions
- Toss the grapes with the cilantro. Squeeze the lemon juice over.
- Add a pinch of chili powder and sea salt to the grapes.
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.
