Tag: snack
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 …
Requeijao Cremoso
Requeijao Cremoso (Brazilian Cream Cheese Spread)
This isn’t anywhere close to the American cream cheese spread that you are use to. Requeijao cremoso has the consistency of a creamy ricotta. The cheese spread only has 5 ingredients and can be made in 15 minutes. Let the spread firm up in the refrigerator for 4 hours before serving.
Equipment
- food processor
Ingredients
- 2 liters whole milk + 1 cup warm milk
- 4 tbsp vinegar
- 2 tbsp butter
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp salt
Instructions
- Bring a pot of milk to boil.
- Turn off the heat. Pour in the vinegar. The milk will start to separate the curds from the whey.
- Strain the whey from the curds. Rinse under cold water to get the vinegar flavor out.
- Add the curds, butter, salt, mozzarella, and 1 cup of warm milk to a food processor.
- Purée the ingredients together. Pour into a container and let rest for 4 hours before serving.
Hotteok (Korean Stuffed Pancake)
Hotteok (Korean Stuffed Pancake)
Hotteok are a real popular Korean street food snack. They are stuffed pancakes with a variety of fillings. They are mostly filled with sugar, seeds and nuts. Other variations include red beans, nutella, cheese, meats, and even japchae.Making the dough is fairly simple. Mix together the dry ingredients. Add in the wet ingredients plus the yeast starter. Cover with plastic wrap and let rise for 2 hours. Mix together the filling ingredients. I used pumpkin seeds and sesame seeds. When ready to stuff, make sure to heavily oil your hands. This allows the dough to not stick to you. Take a golf ball size piece of dough and flatten it in your hand. Take 2 tbsp of the filling and put it in the center of the dough. Crimp the edges back together and carefully roll back into a ball shape.When ready to cook, heat up cooking oil on a griddle. Place no more then 4 of the dough balls on the griddle. Cook them for 2-3 minutes until the bottom is crispy. Flip one of the hotteok and flatten with a wide spatula. Do this to the rest of them. Make sure to flip and flatten one at a time instead of flipping them all at once, then flattening. You don’t want them to all fry on the flipped side at the same time before they’re flattened because the dough will tear open and filling will leak out once you try to press them.
Equipment
- wide spatula
Ingredients
Dry Ingredients
- 2 cups flour
- 1/2 cup glutenous rice flour
- 1 tbsp sugar
- 1 tsp salt
Wet Ingredients
- 1 1/4 cup milk
- 1 tbsp vegetable oil
Yeast Starter
- 1 packet dry yeast
- 1/4 cup warm water
- 1 tsp sugar
Filling
- 1/4 cup sugar
- 1/4 cup brown sugar
- 10 tbsp nuts or seeds finely crushed
- 1/2 tsp cinnamon
Other
- 1/4 cup vegetable oil for frying
- vegetable oil for coating hands
Instructions
- Mix together all of the yeast starter ingredients. Let the yeast eat the sugar for at least 10 minutes. The yeast will look foamy when ready to use.
- Mix together all of the dry ingredients.
- Mix in the milk, oil, and yeast starter. Cover with plastic wrap and let rise in a warm area for 2 hours.
- The dough will have more than double it’s size.
- While the dough is rising, mix together all of the filling ingredients.
- Heavily oil your hands. If you don’t, the dough will stick to you. Take a piece of dough about the size of a golf ball and flatten it in your hand.
- Take 2 tbsp of the filling and place it in the center of the dough. Then carefully crimp the edges together and form back into a ball shape.
- You should yield 8-10 hotteok.
- Heat up cooking oil in a griddle over medium high heat. Place 4 of the hotteok on the griddle. Cook for 2-3 minutes. Make sure to not overcrowd the griddle since these will be pressed.
- Flip the hotteok.
- With a wide spatula, press down and flatten the hotteok. Cook for another 2-3 minutes.
- Let the hotteok rest on a wire rack before serving.
