To All Members

Oldman · January 06, 2005, 04:46:44 AM

Link: http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=961
Olds

http://rminor.com

JJC · January 06, 2005, 05:58:32 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 Link: http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=961
Olds

http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote">
Olds,

You've undertaken a massive project . . .

This is a smoked fish pate recipe I have used for years, and it's terrific!

1 lb smoked fish, skinned and crumbled (I've used salmon, steelhead, and bluefish)
12 ounces cream cheese, cut into small pieces
6 Tablespoons unsalted butter, cut into small pieces
1 medium red onion, minced
1/4 cup fresh chopped dill
3 Tablespoons capers, drained
4 Tablespoons fresh lemon juice
4 Tablespoons scotch (the peatier the better!)
ground pepper to taste

Make sure fish, cream cheese and butter are at room temp. Mix the fish, cream cheese, and butter in a bowl until just combined. Add the onion, dill, capers, lemon juice and scotch. Mix by hand or beat slowly with a mixer until blended but DO NOT OVERBEAT to maintain texture. Season to taste with pepper.

Pack the pate into small containers; cover and refrigerate for at least several hours to mellow the flavors (overnight is better). Garnish with lemon wedges and capers and enjoy!

John
Newton MA

Oldman · January 07, 2005, 01:24:53 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">You've undertaken a massive project . . .
<hr height="1" noshade id="quote"></blockquote id="quote">
Not really there are now 4 of us working on this.

The nasty job goes to nsxbill. He gets to do the proof reading.

Habanero Smoker is starting out on Cold and Hot Smoked Salmon.

bsolomon offered to help and I ask him to first address Seasoning the Smoker: Why and How.

Nevertheless this is going to take some doing to get-er-done~~!

Thank for you recipe. I will add to the board we are using for the first draft.
Olds

http://rminor.com

JJC · January 07, 2005, 05:32:04 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">You've undertaken a massive project . . .
<hr height="1" noshade id="quote"></blockquote id="quote">
Not really there are now 4 of us working on this.

The nasty job goes to nsxbill. He gets to do the proof reading.

Habanero Smoker is starting out on Cold and Hot Smoked Salmon.

bsolomon offered to help and I ask him to first address Seasoning the Smoker: Why and How.

Nevertheless this is going to take some doing to get-er-done~~!

Thank for you recipe. I will add to the board we are using for the first draft.
Olds

http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote">
Hi Olds,

Is there something I can do to help out? I would need pretty specific instructions, but I'd like to do my part . . . you guys have been incredibly helpful to a new BSer . . .
John
Newton MA

Oldman · January 07, 2005, 05:50:32 AM

Ok first email me your address. [email protected] I have set up a non public posting board where we are working things out. Once I get your E-mail address I will send to you logon/ password information.

Thanks and believe me there is Much-O to do. I will get with you about where you can start in my E-mail to ya.
Again Thank You for the offer.
Olds

http://rminor.com

SMOKEHOUSE ROB · January 07, 2005, 02:34:45 PM

oldman you got mail, if you need help, just yell

JJC · January 12, 2005, 07:07:00 AM

Hi Olds,

This is the recipe taken more or less from Smoke and Spice that I posted on another thread. I assume you're still collecting recipes here?

Smokes Scallops and Shrimp

1) For every 2 lbs. of scallops (the smaller variety, or cut the larger ones in half) or shrimp (shelled or tail-on, 21-25 per lb. size), make up a rub/paste with:

3 Tablespoons olive oil
Juice of 1 lemon (about an ounce, or 30ml)
1 Tablespoons coarse ground black pepper
1.5 teaspoons coarse salt (Kosher or sea)

2) Toss the shrimp and scallops in a bowl with the paste and coat well. Let stand at room temp for 30-60 min.

3) Pre-heat the BS to 220-240F. Use 2 alder bisquettes and get them smoking when the BS hits 220F. Put shrimp and scallops in as quickly as possible once the smoke starts.

4) Smoke at 190F for 30 min. The time is less important than the color of the shrimp. When they just make the transition from pale pink to orange, it's time to take them out. I check them after 20 min, and every 10 min after that.

These guys are great cold or hot!

I also made the Lemon-Saffron Dressing while the shrimp and scallops were marinating--it was excellent:

2 pinches crumbled saffron
zest of 1 lemon (I used a teaspoon of dried lemon peel)
1 teaspoon fresh lemon juice
1 cup real mayonnaise
2 Tablespoons olive oil
2 garlic cloves, minced

1) combine saffron, lemon zest, and lemon juice in a small bowl and let sit for 5-10 min

2) whisk in mayo, oil, and garlic

3) refrigerate until shrimp and scallops are ready

John
Newton MA

Oldman · January 12, 2005, 02:37:57 PM

Yepper the more the better. But Guys and Gals please only recipes you have used and if is a take off like this one from JJC do as he did and let us know where the original recipe came from so we can include that information.

Thanks JJC
Olds

http://rminor.com