Tag: snack
Marinated Quail Eggs
Marinated Quail Eggs
Marinated quail eggs are a popular bar snack in Japan. They are served to you before you even order food and drinks to show good hospitality to customers. The marinated eggs are really easy to make at home. They only take 5 minutes to cook and a day to marinate.
Ingredients
- quail eggs
- 3 tbsp dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Instructions
- Place the quail eggs in a cold pot. Fill with enough water to completely cover the eggs.
- Bring the pot to boil for 2 minutes.
- Place a cover on the pot and turn off the heat. Let sit for 3 minutes.
- Cool the eggs completely in ice water.
- Peel the eggs.
- Mix together the marinade ingredients.
- Place the eggs in a small jar. Pour in the marinade, making sure the eggs are completely submerged. Marinate for 24 hours.
Ham and Cheese Bread Rolls
Ham and Cheese Bread Rolls
While marijuana is highly illegal in the Philippines(punishable for up to life in prison, just for using), it is still very widely consumed. It’s apparently grown in mountainous regions. I bring this up because there is no way a stoner didn’t create this recipe. These ham and cheese bread rolls are one of genius that only the influence of THC could conceive. First you flatten slices of white bread with a rolling pin. This keeps the bread from tearing when you roll it. Spread your favorite jam on each slice of bread. I had leftover pineapple glaze for ham. Why not. Lay a couple slices of ham on the bread. Put a chunk of cheese on the bottom edge of the bread. I used pepper jack. Kind of a sweet/salty/spicy concoction going on. Roll up the bread. Then give each roll and egg wash. Then roll the rolls in breadcrumbs. That’s how I roll. To cook these artery cloggers, heat up 1/4” deep of oil in a sauté pan. Fry the rolls on all sides for 8-10 minutes in total. Place the rolls on a wire rack to drain the grease. If you place them on paper towels, the bottoms will get soggy. Nobody wants soggy rolls.The bread rolls are a great appetizer and snack for large groups of people, or just for yourself if you want to be fat. These bread rolls aren’t just limited to ham and cheese. A few ideas that can be rolled into the bread include sausage and peppers; pepperoni, mozzarella, and tomato sauce; Canadian bacon and pineapple; bacon, eggs, and cheese; hotdogs and cheese. The possibilities are endless.
Equipment
- rolling pin
- wire rack
Ingredients
- 4 slices white bread
- 4 tbsp fruit flavored jam strawberry, raspberry, pineapple
- 8 oz ham thinly sliced
- 6 oz brick cheese cheddar, pepper jack, mozzarella; cut into 4 equal chunks
- 1 large egg beaten
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
Instructions
- With a rolling pin, flatten the slices of bread.
- Spread a tbsp of jam on each slice of bread.
- Place a couple slices of ham on each slice of bread.
- Place a chunk of the cheese on top of the ham on the very bottom of each bread slice.
- Carefully roll up the bread.
- Dip each bread roll in the egg on all sides.
- Roll the bread rolls in the bread crumbs.
- Fill up a large sauté pan with a 1/4” of vegetable oil over medium high heat.
- Place the bread rolls in the hot oil.
- Fry on all sides for 8-10 minutes in total until all sides are brown and crispy.
- Place the bread rolls on a wire rack to drain any grease.
Smoked Salmon Candy
Smoked Salmon Candy
When I used to run a meat and seafood department, we would make our own salmon candy and sell a ton of it. We brined salmon bellies in a simple salt and sugar mix. The bellies would then get smoked and brushed with maple syrup during the process. This stuff was so damn good. We could barely keep it in stock. So now that I own a smoker, I thought that I’d recreate the recipe and save you about $15/lb.I had purchased 2 large sides of farm raised salmon for smoking. I cut off the whole bellies for the candy. You can use salmon portions if you want. I also used the first couple of inches on the head side of the fillet and chopped them up into nuggets. They brined for 4 hours. Pat them dry with paper towels, then rub them with brown sugar. Preheat your smoker to 250 degrees, then turn it down to 225 degrees. Smoke the salmon for an hour. At that point, brush on maple syrup and smoke for 30 more minutes. Let cool before eating. The salmon candy is good for up to a week in the refrigerator. But I guarantee to you that it won’t make it for more than a day or two.
Equipment
- Electric Smoker
Ingredients
- salmon bellies
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup brown sugar
Glaze
- brown sugar
- maple syrup
Wood Chips
- alderwood chips
Instructions
- Mix together the brining ingredients.
- Brine the salmon bellies for 4 hours.
- Place the bellies on a rack. Pat dry with paper towels. Let cool at room temp for an hour before smoking.
- Rub the bellies with brown sugar.
- Preheat your smoker to 250 degrees. Turn down the smoker to 225 degrees. Smoke the salmon for an hour.
- Brush maple syrup on the bellies. Smoke for 30 more minutes.
