Tag: snack
Tortilla Paraguaya
Tortilla Paraguaya
Tortilla Paraguaya is really more of a cheese omelette than an actual tortilla. The tortilla is made from eggs, flour, milk, and Paraguayan cheese. The batter is almost pancake-like in consistency but has more of a eggy spongy texture. They are eaten for breakfast and throughout the day as an accompaniment to meals and as a snack.
Ingredients
- 2 large eggs beaten
- 6 oz queso fresco or queso paraguayan, grated
- 2 green onions chopped
- 1 cup whole milk
- 1 cup flour
- salt to taste
- vegetable oil for frying
Instructions
- Mix together the cheese, green onions, and beaten eggs.
- Mix in the flour and milk until a batter forms. Season with salt.
- Heat up enough cooking oil to thinly coated the bottom of a griddle over medium heat. Scoop a large ladles worth of the batter onto the griddle.
- Cook for 2-3 minutes a side.
Korean Street Toast
Korean Street Toast
What Korea doesn’t know is that they created the ultimate stoner sandwich in street toast. Korean street toast is a popular grab and go egg sandwich that is sold by street food vendors everywhere. But it’s not just any egg sandwich. There are countless varieties of this complex wonder; this particular recipe containing ham, cheese, pickles, shredded cabbage, and a kiwi sauce that helps cut through the richness. This sandwich is so good that after you’re done eating it, you’ll probably go back and make a second one.
Servings: 1
Equipment
- Food processor or immersion blender
Ingredients
Kiwi Sauce
- 1 kiwi peeled
- 1/4 small onion
- 4 tbsp mayonnaise
- 3 tbsp honey
- 1/4 tsp salt
Korean Street Toast
- 1 tbsp butter
- 2 slices bread
- 1 slice ham
- 1 large egg beaten
- 1 slice cheese
- 1/2 cup green cabbage shredded
- sweet pickles thinly sliced
Instructions
- Combine all of the sauce ingredients.
- Blend until smooth. Set aside.
- Melt the butter on a griddle over medium heat. Toast the bread until it is cooked on the first side. Flip.
- Spoon a tbsp of the kiwi sauce on both slices of bread.
- Move the bread off to the side of the griddle. Cook the ham and the eggs on the other side of the griddle.
- Put the ham on top of one of the slices of bread, followed by a slice of cheese.
- Place the egg on top of the cheese, followed by the pickles and cabbage.
- Place the other slice of bread on top.
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
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. …
Smoked Steelhead
Smoked Steelhead
Steelhead trout are anadromous fish, meaning that they can go in and out of saltwater to freshwater, much like salmon; the exact opposite for it’s relative, the rainbow trout. Steelhead can get up to 55lbs and almost 4 feet in length. They are indigenous to fresh and ocean waters of North America, but have been introduced to every other continent with an exception of Antarctica. Steelhead migrate and spawn during the summer and winter months.Steelhead smokes the exact same way salmon does. It tastes really close to salmon; maybe a little stronger in flavor. I made a simple brine of water, sea salt, and brown sugar. The steelhead only needs 2 hours of brining. Anymore, the fish will be too salty. I cut my steelhead fillet into 6 pieces; each about 8 oz. Once they are done brining, place on a rack and pat dry with paper towels. The smoke won’t stick to the fish if they are wet. They are ready to smoke as is. If you want any extra seasoning on them, do so now. I made one with black pepper, one with gochugaru, and brushed honey on the tail piece. Preheat you electric smoker to the manufacturer’s directions. Some people like to smoke their fish at a lower temp for a longer time(180-200 degrees for up to 4 hours). Others do higher temps for shorter amount of time(200-225 degrees for 2 -3 hours). I kept my electric smoker between 200-225 degrees. I used apple and cherrywood, but alderwood and cedar are also good choices. You will want to use a probe thermometer to monitor the internal temp. 145 degrees is the recommended internal temp for fish. But I want the steelhead to be cooked all the way through, so I set my thermometer at 160 degrees. It took almost 2 1/2 hours to smoke. Once the internal temp is reached, remove from the smoker. Refrigerate once cooled.
Equipment
- Electric Smoker
Ingredients
- 1 side steelhead cut into 6 pieces
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup brown sugar
Wood Chips
- applewood
- cherrywood
Instructions
- Mix the brining ingredients together.
- Give the steelhead fillet a rinse.
- Cut into 6-8 pieces, depending on how big you want them.
- Place in a gallon sized storage bag with the brine. Squeeze out as much air as possible. Brine for 2 hours.
- Take out of the brine and place on a rack. Pat dry with paper towels. They are ready to smoke as is. If you want to add additional seasoning or glazes to the steelhead, do so. I have 3 plain, 1 black pepper, 1 gochugaru, and 1 brushed with honey in the picture.
- Preheat your smoker to 200 degrees. Place the steelhead in the smoker. The pieces I have are fairly thick and took 2 hours to smoke. The internal temp for fish consumption is 145 degrees. It is best to have a probe thermometer to monitor the temp. Since I wanted the steelhead cooked all the way through, I smoked it to 160 degrees internal temp.
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 can smoke your steelhead: low and slow(180-200 degrees for up to 4 hours) or high and fast(200-225 degrees for 2-3 hours).
- Since you want smoked fish to be cooked all the way through, use a probe thermometer to monitor the internal temp. You want the smoked steelhead to read 160 degrees internally.
- Applewood, cherrywood, alderwood, and cedar are all great woods to use for smoking.
