Tag: snack

Alder Wood Hot Smoked Salmon
August 6, 2020

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. …

Fish and Seafood, The Smoker’s Corner
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by Alex Gorgos
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Smoked Rainbow Trout
July 24, 2020

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. …

Fish and Seafood, The Smoker’s Corner
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by Alex Gorgos
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Smoked Steelhead
July 23, 2020

Smoked Steelhead

Smokers, main course, fish
Print Recipe

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.
Prep Time15 minutes
Cook Time2 hours
Brining Time2 hours
Course: Appetizer, Main Course, Snack
Keyword: appetizer, electric smoker, fish, main course, snack
Author: Alex Gorgos

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.
    Smokers, main course, fish
  • Give the steelhead fillet a rinse.
    Smokers, main course, fish
  • Cut into 6-8 pieces, depending on how big you want them.
    Smokers, main course, fish
  • Place in a gallon sized storage bag with the brine. Squeeze out as much air as possible. Brine for 2 hours.
    Smokers, main course, fish
  • 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.
    Smokers, main course, fish
  • 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.
    Smokers, main course, fish
Smokers
Smokers, main course, fish
Let cool, then refrigerate.

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.
Fish and Seafood, The Smoker’s Corner
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by Alex Gorgos
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0 Comments
Yakitori
July 13, 2020

Yakitori

East Asian, Japanese, Recipes
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by Alex Gorgos
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0 Comments
Requeijao Cremoso
July 2, 2020

Requeijao Cremoso

Brazilian, Latin America, Recipes
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by Alex Gorgos
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0 Comments
Teriyaki Salmon Onigirazu
June 18, 2020

Teriyaki Salmon Onigirazu

Japanese, appetizer, main course, snack, fish
Print Recipe

Teriyaki Salmon Onigirazu

Onigirazu are like small sushi sandwiches. The rice is pressed tight in a musubi or onigirazu press. This layer is like the bread of a sandwich. Then they can be filled with a variety of fillings: tonkatsu, bulgogi, ham egg and cheese…The list goes on. Then another layer of rice is pressed over the top of the filling. It is all wrapped in a sheet of nori. This particular recipe uses leftover teriyaki salmon and steamed asparagus.
Prep Time15 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Japanese
Keyword: appetizer, East Asian, fish, Japanese, main course, snack
Servings: 4
Author: Alex

Equipment

  • musubi press

Ingredients

  • 4 teriyaki salmon fillets
  • 12 asparagus spears cut in half and steamed
  • 1 1/2 cups sushi or jasmine rice steamed
  • 4 nori sheets

Instructions

  • Place the musubi press in the center of a sheet of nori.
    Japanese, appetizer, main course, snack, fish
  • Place 2-3 tbsp of the cooked rice in the press. Press it down.
    Japanese, main course, appetizer, snack, fish
  • Put a skinned piece of the teriyaki salmon on the rice.
    Japanese, appetizer, main course, snack, fish
  • Put 4-6 half pieces on top of the salmon.
    Japanese, appetizer, main course, snack, fish
  • Put 2-3 more tbsp of the rice on top of the asparagus. Press it tightly.
    Japanese, appetizer, main course, snack, fish
  • Wrap up the onigirazu. Seal the edges with a little warm water.
    Japanese, appetizer, main course, snack, fish
Japanese, appetizer, main course, snack, fish
Slice in half with a sharp knife.
Japanese, main course, fish
Print Recipe

Teriyaki Salmon

When you go to an American grocery store, you will see countless varieties of pretty horrible tasting bottled teriyaki sauces on the shelves. Honestly, because of this, teriyaki has always been a huge turnoff for me. They all have too much salt and extra ingredients that you don’t need. Puke. In a Japanese grocery store, you won’t find any. Why? Because every household in Japan makes their own. The best part is, real Japanese teriyaki only has 4 ingredients: mirin, sake, soy sauce, and sugar. It’s simple with a proper balance of sweet and salty.
Japanese-style teriyaki Salmon is so much more complex than putting a sauce on salmon. The Japanese fillet their salmon at a 30 degree angle 1/2”-1” thick with the skin on instead of cutting a straight on 90 degrees portion out of the fillet. Cutting the salmon this way will do several things. It gives the salmon a wider spread of the flesh, allowing it to absorb the teriyaki. That also means that the fillets won’t require marination. Since the fillets are thinner, the salmon fillets will cook a lot faster and more evenly.
It is highly important to leave the skin on the salmon while cooking. I feel that I have to repeat this again because of all the recipes I see out there removing the skin before cooking salmon. IT IS HIGHLY IMPORTANT TO LEAVE THE SKIN ON THE SALMON WHILE COOKING. For several reasons…The skin holds the fillets together. If I were to remove the skin before cooking this salmon, you’d have flaked salmon in teriyaki sauce…Between the flesh and the skin is a nice layer of fat where you get your omega 3 fatty acids. You are throwing away essential nutrients by removing the skin…It also keeps your salmon moist…Nobody said you have to eat the skin. LEAVE IT ON! I bet the same people that remove the salmon skin eat boneless skinless chicken breasts with their snotty children, Cooper and Emily.
End of angry rant.
Prep Time10 minutes
Cook Time8 minutes
Course: Main Course
Cuisine: Japanese
Keyword: East Asian, fish, Japanese, main course
Author: Alex Gorgos

Ingredients

  • 1 lb salmon fillet head end of fillet
  • 1/2 tsp salt
  • cracked black pepper
  • 3 tbsp flour
  • 2 tbsp butter
  • 1 tbsp sake or rice wine

Teriyaki Sauce

  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp sugar

Instructions

How to fillet salmon Japanese-style

  • Instead of straight on cutting smaller portioned fillets out of the whole one, the Japanese will cut the fillets 1” thick at a 30 degree angle.
    Japanese, main course, fish
  • Thinly cutting the salmon this way gives a wider spread of the flesh, allowing to absorb more of the teriyaki.
    Japanese, main course, fish
  • Cut the entire fillet.
    Japanese, main course, fish

Teriyaki Salmon

  • Season each fillet with salt and pepper. Dust the fillets in flour. Shake off any excess.
    Japanese, main course, fish
  • Melt the butter in a sauté pan over medium heat. Add in the salmon fillets skin side down. Sear for 3 minutes.
    Japanese, main course, fish
  • Flip over. Add the saki and cover, cooking for another 3 minutes. Remove from the pan.
    Japanese, main course, fish
  • Mix together all of the teriyaki ingredients.
    Japanese, main course, fish
  • Pour in the pan.
    Japanese, main course, fish
  • Once it starts to boil, add the salmon fillets back in.
    Japanese, main course, fish
  • Toss and coat each side in the teriyaki sauce.
    Japanese, main course, fish
East Asian, Japanese, Recipes
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by Alex Gorgos
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0 Comments
One Pan Egg Toast Sandwich
June 6, 2020

One Pan Egg Toast Sandwich

East Asian, Korean, Recipes, USA
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by Alex Gorgos
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0 Comments
Hotteok (Korean Stuffed Pancake)
April 29, 2020

Hotteok (Korean Stuffed Pancake)

East Asian, Korean, Recipes
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by Alex Gorgos
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0 Comments
Mumbai Chili Cheese Sandwich
March 18, 2020

Mumbai Chili Cheese Sandwich

Indian, main course, snack
Print Recipe

Mumbai Chili Cheese Sandwich

Chili cheese sandwiches are one of the most popular street foods in Mumbai. While there are many versions, this one is the most popular in preparation. If you don’t want to make your own mint chutney, there are a few store bought ones that are quite good that you can find at just about any grocery store in the ethnic aisle. Other then that, this sandwich is really easy to make and is seriously one of the best grilled cheeses I’ve ever had.
Prep Time10 minutes
Cook Time8 minutes
Course: Main Course, Snack
Cuisine: Indian
Keyword: Indian, main course, snack, South Asian
Servings: 2
Author: Alex Gorgos

Equipment

  • Food processor or immersion blender

Ingredients

  • 4 slices bread
  • 1/2 cup shredded Swiss cheese or 2 slices
  • 1/2 small red or white onion
  • 1 small tomato thinly sliced
  • 3 green chilies finely chopped
  • 2 tbsp butter

Spice Mix

  • 1/4 tsp cumin powder
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Mint Chutney

  • 2 cups mint leaves
  • 1 cup cilantro
  • 1/2 lemon juiced
  • 1 green chili
  • 1 tbsp ginger chopped
  • 1/2 small red onion chopped
  • 1/4 tsp salt
  • 1/4 tsp sugar

Instructions

  • Purée all of the mint chutney ingredients in a food processor or immersion blender. Set aside.
    Indian, main course, snack
  • Combine all of the spice mix together. Set aside.
    Indian, main course, snack
  • Spread a fairly heavy layer of the mint chutney across 2 slices of bread.
    Indian, main course, snack
  • Place the slices of onion on top of the bread. Season with a pinch of the spice mix.
    Indian, main course, snack
  • Place the slices of tomato on top the onions. Season the tomatoes with the spice mix.
    Indian, main course, snack
  • Place the cheese on top of the tomatoes. Place the other slices of bread on top.
    Indian, main course, snack
  • Melt 1 tbsp of the butter on a griddle or in a large skillet over medium heat. Place the sandwiches in the pan. Cook for 4 minutes.
    Indian, main course, snack
  • Melt the other tbsp of butter off to the side of the pan. Flip both sandwiches. Cook for another 4 minutes.
    Indian, main course, snack
Indian, main course, snack
Indian, Recipes, South Asian
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by Alex Gorgos
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0 Comments
Steamed Dumplings in Chili Oil
December 9, 2019

Steamed Dumplings in Chili Oil

Chinese, East Asian, Recipes
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by Alex Gorgos
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0 Comments