Can't get enough of my new Bradley smoker. Tonight I did a quick seafood brine and cold smoked for 1.5 hours. Salmon, scallops and shrimp. Then simply baked at 500 f for 15 minutes. Not a good photo, but I'm working on my skills.
(http://i59.photobucket.com/albums/g318/bradstab/seafood.jpg)
Looks interesting Brad. So, how did you like the finished product?
I'd eat that even without all the FOO FOO sauces on the side!!!
Foo Foo sauce actually are a mayo based horseradish sauce and the brown is vaunted vinegar sauce. With that said, the salmon was the prize. It was so buttery with a delicate exterior. Second was the shrimp. Lightly smoked and a nice spicy finish. Scallops..so-so. Not enough fat/oil to my liking on the smoker. Seafood cakes and chowder in the near future.Sunday Morning will be home made bagels with a smoked salmon and cream cheese "shmear"
Don't listen to 10.5 Brad. The "FOO FOO" sauce makes for a very nice presentation, even though I don't present that way. I put food on a dish.
I was thinking that the scallop, stuffed with a small Thai pepper or a sliver of Jalapeno and wrapped in bacon might be interesting. It looks a little dry the way it is.
Very nice looking dish :D
Brad,
That's a beauty.
I know you're classically trained. Cordon Bleu, CIA ?
KyNola
Quote from: KyNola on November 07, 2009, 07:56:10 PM
Brad,
That's a beauty.
I know you're classically trained. Cordon Bleu, CIA ?
KyNola
Thank you very much, I'm amazed and so thankful to be able to learn from you all. I'm a Johnson & Wales guy 1980, studied in Napa at the School for American Chefs 1990 and the CIA Napa 2000
Brad,
Very nice. I am a believer in plating but I have a lot of work to do in that area. Taste starts with the eye. I am working on my sauces. I have Mexican salsas and sauces down pretty well but I'm weak in most other areas. My quick pan sauces are sometimes excellent but some never make it to the plate.
Keep posting. I love the education. The photo sure looks fine to me.
Pachanga
J & W huh? I have a friend who went there as well. He is a great chef. Obviously you're not too shabby yourself! ;)
KyNola
I agree with Pachanga. The photo is fine and so is every thing in it, including the "Foo Foo" sauces.
Great work on the presentation as well. All around great job
HR
Quote from: ArnieM on November 07, 2009, 07:08:10 PM
Don't listen to 10.5 Brad. The "FOO FOO" sauce makes for a very nice presentation, even though I don't present that way. I put food on a dish.
I was thinking that the scallop, stuffed with a small Thai pepper or a sliver of Jalapeno and wrapped in bacon might be interesting. It looks a little dry the way it is.
Very nice looking dish :D
OH SURE I SEE HOW IT IS!!! I pick on Brad about his FOO FOO sauces and its jump on Tenpoint day. I said I would eat it even if it didnt have the added sauces BUT now that I know one of them is horseradish that one has to stay.
I love this site!!!
Quote from: ArnieM on November 07, 2009, 07:08:10 PM
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I was thinking that the scallop, stuffed with a small Thai pepper or a sliver of Jalapeno and wrapped in bacon might be interesting. It looks a little dry the way it is.
Arnie, I like your idea. Kind of like a kicked up rumaki.
Thanks
Brad, this site is awesome!
P.S. I love the saying at the bottom - the only REO Speedwagon "album" I ever owned!!
Mrs.
Incidentally, the seafood is the bomb!!!
Now I am not an expert with a camera but if you pulled back some and got more of the plate it would not focus so tight on it and then you would not have a slightly blurry pic. Just what I have found, I like to have more and then crop it after to were I want it.
Thank you for the tip Quarlow,
Brad
Quote from: Pachanga on November 08, 2009, 03:32:32 AM
Brad,
Very nice. I am a believer in plating but I have a lot of work to do in that area. Taste starts with the eye. I am working on my sauces.
You are right of course, but their is something to always keep in mind. I have been teaching culinary arts for over 5 years, and I find students spend to much time on presentation, and not enough on the techniques required to "make food taste delicious" This in my opinion is the most important part of cooking. It really does not matter what the plate looks like if it is not delicious. First we all need to make food taste good, then work the plate. When I look at some of the photos on this site I can't get over how beautiful the food looks, but in this case it's not about plate presentation as it is about properly preparing the food.
An absolutely correct point, but I would also say that an ugly dish may never be tasted.
However, you are correct, a well seasoned and cooked dish is a must first step. Most food advertisements would be thrown in the trash after the first bite.
Pachanga
Shoot, I'll take it on a paper plate as long as the food quality is there! Nice job Brad Stab!
Looks great Brad! Any chance of sharing that mayo based horseradish sauce? It sounds good and I've been trying to find one I like.
Brad
I have been looking for a way for my virgin journey into smoking salmon and I am going to give this a try.
I would rather have something that bleeds when I cut into it, but every once in a while, you have to go with the
swimmer I guess. I don't really care for the after taste and heart burn after I eat salmon, but since the wife is supposed
to eat it, I will suck it up and deal with it.
This will be a weekend coming project. I might even have some scallops in the freezer. I can see a plan coming together ..........
Brad, Sorry I missed this on the first go around. Maybe because it is seafood and I am a staek and potato man, but I could go for this.
One of the things I dislike when I eat a certain seafood is the constant taste of that, but a 3 course seafood looks interesting. Thanks again and glad I saw it.