Cold smoked seafood

Brad Stab · November 07, 2009, 05:08:42 PM

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.

ArnieM · November 07, 2009, 05:36:47 PM

Looks interesting Brad. So, how did you like the finished product?

Tenpoint5 · November 07, 2009, 06:33:09 PM

I'd eat that even without all the FOO FOO sauces on the side!!!

Brad Stab · November 07, 2009, 06:57:52 PM

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"

ArnieM · 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

KyNola · November 07, 2009, 07:56:10 PM

Brad,
That's a beauty.

I know you're classically trained. Cordon Bleu, CIA ?

KyNola

Brad Stab · November 07, 2009, 08:18:20 PM

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

Pachanga · 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. 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

KyNola · November 08, 2009, 06:35:31 AM

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

Hopefull Romantic · November 08, 2009, 07:52:10 AM

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

Tenpoint5 · November 08, 2009, 08:06:21 AM

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.

Brad Stab · November 08, 2009, 08:56:27 AM

I love this site!!!

Brad Stab · November 08, 2009, 09:04:18 AM

Quote from: ArnieM on November 07, 2009, 07:08:10 PM
.

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

seemore · November 08, 2009, 09:11:51 AM

Brad, this site is awesome!

P.S. I love the saying at the bottom - the only REO Speedwagon "album" I ever owned!!

Mrs.

seemore · November 08, 2009, 09:12:45 AM

Incidentally, the seafood is the bomb!!!