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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Monday, March 26, 2012

Documenting Recipes

There are a number of typical Recipes that i do on a regular basis, but have never recorded them.
Given the oddity of my memory i have transcribed 2 here:
I served the first one tonight to the raves of all and realised i never wrote it down.
The socond has been a long work in progress and requires a smoker.
The tomato sauce is a medium thickness type of sauce and works well with linguine.  I choose the linguine because it is a "lighter" pasta.

Pork Chops
with vinegar peppers and black olives

 4 pork chops (thick cut is best)
1 can pureed tomatoes
1 cup wine (rose or white, cheap)
1 can Pepperoncini peppers
1 can pitted black olives (oil cured are best, but regular black olives work well)
1 teaspoon salt
1 tablespoon oregano
1/2 teaspoon crushed red pepper
2 tablespoons minced garlic
1 lbs linguine

Begin tomato sauce by heating garlic and oregano in olive oil.
When garlic just begins to brown, add tomato sauce.
Bring to a simmer and cover.
empty cans of olives, peppers, wine and crushed red pepper with all the liquid into a large baking dish.
Place pork chops on top of olive and pepper mixture and salt top of chops.
Bake at 350 for 30 minutes.
Turn chops and add half the liquid to the sauce.
Continue baking until brown and 165 F inside the chops.
Remove from the heat and let rest.
Bring pasta water to a boil, salt the water and add pasta to cook for 6 minutes.
Drain and add the remainder of the pork chop liquid to the drained pasta.
Serve the linguine with the tomato sauce and the pork chop with peppers and olives on the side of the linguine.

This second recipe has gone through a number of transformations, but this is the one i like the best.  It also contains learned methods for smoking fish (the salt cure) that i have learned.


Smoked Salmon
maple orange glaze

After learning some new tricks about smoking fish, this is what i came up with
All that is left
Salmon fillet - 2 to 4 pounds
salt
raw sugar
cumin
smoked paprika
maple syrup
orange juice
orange zest
Hickory wood soaked in water
Grill with aluminum foil or smoker
There are no true measurements - there are ratios

Blot the Fresh salmon with a towel or paper towel to remove excess moisture.  This needs to be cured over night in the fridge (at least, a full day is better) with a mixture of salt and raw sugar (equal parts), 1/8 part cumin and smoked paprika covering the fish.

Rinse excess salt off and blot dry.

mix 1 cup orange juice with 1/4 cup maple syrup, 1 teaspoon salt, 1 teaspoon raw sugar, 1 teaspoon smoked paprika and 1 teaspoon cumin.
Place salmon meat side down into this mixture and refrigerate for 1 hour.
(This re hydrates the salmon a bit with this flavor)
Take liquid and reduce by 3/4 over low heat.
Soak hickory chips in water.
Start the grill and let the coals burn down to white.
Add fresh wood and the drained hickory chips.
Cover the bottom part of the grill to prevent direct heat and place salmon skin side down on a greased upper rack.
place a water pan below the meat and smoke for 1 our at ~ 180 F
remove the pan of water and the foil and let the fire increase to crisp the skin (5 to 10 minutes)
remove and cool down in the refrigerator.
Serve with sauce.
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