Smoked Food Recipes

Low-Sodium Recipes: BBQ Bill’s Citrus Smoked Chicken | Submitted By: WHATS HIS FACE November 20, 2010
Chicken is marinated in a simple lemon-lime soda mixture, then smoked all day. This makes delicious, moist, smoked chicken.
Smoked BBQ Chicken Breasts on Creamy Spring Pasta November 5, 2010
Smoked Turkey & Slaw Wraps October 30, 2010
Crunchy, colorful coleslaw adds a tangy twist to these wholesome, quick-and-easy wraps. They’re equally great for lunch or dinner! Deborah Williams – Peoria, Arizona
Superb Smoked Meat Recipe: Pizza With Smoked Salmon and Caviar October 21, 2010

The process of smoking meat has been around for hundreds of years, as it preserves and extends the life of foods that would otherwise perish in hot climates. Aside from preservation, smoking meat also adds a delicious flavor. Fish, poultry, meat, and other foods benefit from a smoking process. Both hot smoking and cold smoking are popular options, with various different types of wood used for each process, specifically hickory, oak, and maple to create different flavors. To experience the different combinations of smoked meats and smoked flavors, try the following smoked meat recipe. It’ll be sure to tempt your taste buds and inspire you to come up with your own favorite flavor combinations.

Smoked meat recipes are easy to put together, convenient, and absolutely delicious. They make perfect appetizers for parties, meals at brunch, or even are substantial enough for dinner.

Try this smoked meat recipe for Smoked Salmon pizza with caviar. It’s simple to make but fancy enough to serve at any occasion. Serves 4-8, depending on whether you serve it as a dinner or as appetizers.

Superb Smoked Meat Recipe: Pizza With Smoked Salmon and Caviar

Smoked Meat Recipe Ingredients:

3 to 4 ounces smoked salmon

Pizza dough, premade or the recipe of your preference.

1/4 cup extra-virgin olive oil

1/2 medium red onion, julienned

1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish

1/3 cup sour cream or crème fraiche

Freshly ground pepper

4 heaping tablespoons domestic golden (whitefish) caviar

1 heaping teaspoon black caviar

Directions:

1. Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.

2. Cut the salmon into paper-thin slices. Reserve.

3. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion.

4. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.

5. Mix the dill with the sour cream or crème fraiche and freshly ground pepper, to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.

6. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.

*Recipe: Courtesy of www.foodnetwork.com.

For other delicious smoked meat recipes, visit our website.
Recipe for Smoked Trout Panini October 21, 2010

Recipe for Smoked Trout

With the culinary interest in reinventing the grilled cheese sandwich and the trendy Panini rage it encouraged me to combine the two to create an incredible recipe for Smoked Trout. What could be better than a warm crusty sandwich with the delicious flavors of smoked trout fused with herbed cheese and peppery arugula and sweet red onion. These are some of my favorite ingredients, however you can pick the ingredients that you like best from this recipe for Smoked Trout and add variations to create your favorite recipe for Smoked Trout.

Recipe for Smoked Trout Panini

Ingredients:

Soft Herbed Cheese (such as Boursin)

Fresh Arugula (washed and dried well)

Red Onion (sliced thin)

Rustic Bread (cut at a slight angle for more surface area)

Extra Virgin Olive Oil (to brush and toast bread)

Smoked Trout – Natural Smoked Tasmanian Trout (this can be sliced thinly or gently pulled apart for your smoked trout recipe)

Directions:

Prepare your ingredients and lay them out to easily assembling your Paninis completely before brushing the bread and adding it to you heated skillet and Panini grill.

Take your sliced rustic bread and spread a layer of your soft herbed cheese on both slices. Add a small bunch of arugula and red onion to one side and top with the Smoked Trout that has been gently pulled apart or sliced thinly. Make sure you bring everything to the very edge of the bread because you want to savor every last bite. Place the second slice on top with the cheese side down.

Brush the Extra virgin Olive Oil on one side of the bread and place that face down on your skillet or Panini grill. Brush the second half of bread while it’s facing up. Grill on low heat until lightly toasted, then remove from the heat and slice on a vertical angle to serve.

Variations that can be made to the recipe for Smoked Trout:

Use a nice Fontina cheese that melts to a smooth silky texture if you prefer a little gooier or add capers or sweet roasted peppers for a sweeter flavor.

Every recipe for Smoked Trout is going to be a big hit with family and friends. Try every recipe for Smoked Trout that you can get your hands on because the intense smooth flavor will enhance every meal.
Smoked Sea Scallops Au Gratin October 21, 2010

Here is a recipe idea for smoked sea scallops: if you love seafood gratin you’ll definitely enjoy this dish.
Credited To: Fishermen’s Market

Ingredients:

-1/2 lb. Sugartown Smoked Roasted Sea Scallops cut into small pieces
-5 medium sized potatoes
-2 onions
-1 cup of grated swiss cheese
-1-1/2 cups bread crumbs
-butter or margarine

Directions:

Thinly slice potatoes and onions. Place the layers of potatoes, onions, and scallops in a buttered casserole dish. Sprinkle the last layer of potatoes with bread crumbs and dot with butter. Cover in tin foil and bake at 350 for 45 minutes or until potatoes are done. Uncover and coat top with grated Swiss cheese and bread crumbs; broil until bubbly.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road

West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com
Smoked Sea Scallops in a Curry Cream Sauce October 21, 2010

Here is a recipe idea for smoked sea scallops: It’s easy, simple, and delicious—perfect for a holiday meal yet simple enough to put together any night of the week.
Credited To: Fishermen’s Market

Ingredients:

-4 – 6 Sugartown Smoked Roasted Sea Scallops per person, sliced in half
-2 tbsp. butter
-2 or 3 medium sweet onions, tops included, chopped fine
-1 tbsp. of finely chopped parsley
-2 tsp. of mild curry powder
-6 fl. oz. of cream (or 3 oz. cream and 3 oz. sour cream)
-pasta noodles of your choice (fettuccine or linguine work well)

Directions:

Melt the butter in a pan over medium heat, then add the Sugartown sea scallops. After a few seconds, add the onions and parsley. After another 30 seconds, add the mild curry powder and stir, letting the flavors develop. Then lower the heat and carefully add the cream with a little flour to thicken if necessary. Turn down to a low heat and prepare your choice pasta noodles separately. Pour the scallops and sauce over the noodles. You may choose to garnish the dish with diced red pepper or lemon to finishes it off.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road

West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com
Smoked Salmon Recipes October 21, 2010
Using smoked foods, including smoked salmon, is an elegant alternative to old standards for entertaining, or even every day meals. It has a unique taste and the flavors of natural wood smoke, seasonings, and brines. The quality, texture, and taste of salmon lend themselves to outstanding quality and versatility in recipes. Smoked salmon can be used for appetizers or main courses for breakfast, lunch, or dinner.
Smoked salmon is commonly seen on breakfast or weekend brunch menus as a delicious option. Classic Nova style sliced smoked salmon is delectable on its own or paired with bagels, cream cheese, capers, and onions. It also works well for delightful brunch recipes such as the following frittata:

Smoked Salmon, Leek, and Dill Frittata
1. 1 tablespoon butter
2. 1 medium leek (white and pale green parts only), thinly sliced
3. 4 large eggs
4. 1 tablespoon chopped fresh dill
5. 1 ounce cream cheese, cut into pea-size pieces
6. 2 ounces thinly sliced smoked salmon or lox, cut into thin strips
Preparation

Preheat broiler. Melt butter in medium, nonstick, ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

Smoked salmon is also frequently seen as a wonderful appetizer or hors d’oeuvre, and again, it stands alone beautifully, but can also be enjoyed in many recipes. An elegant smoke salmon recipe to serve for entertaining special guests could be the Caviar and Salmon Blini Tortes, which are sure to impress.

Caviar and Salmon Blini Tortes

For Egg Salad
1. 1 hard-boiled egg, finely chopped
2. 2 tablespoons sour cream
3. 1 tablespoon finely chopped chives
For Blini
1. 2 tablespoons buckwheat flour
2. 3 tablespoons all-purpose flour
3. 1 teaspoon sugar
4. 1/8 teaspoon baking soda
5. 1/8 teaspoon salt
6. 1/4 cup whole milk
7. 1 large egg, separated
8. 1/2 stick unsalted butter, melted and cooled, divided
For Filling
1. 1/4 lb thinly sliced smoked salmon at room temperature
2. 2 oz trout caviar, such as rainbow- trout caviar, or salmon roe
3. Garnish: sour cream; chopped chives
Preparation

Make egg salad:

Stir together all ingredients and a pinch of salt.

Make blini:

Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter. Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.

Fill tortes:

Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini and serve.

Using smoked salmon recipes for a main course makes a statement with the distinctive taste that sets it apart from the ordinary. North Atlantic salmon is available as well as wild Alaskan Sockeye salmon. Both can be prepared hot or cold smoked with unique spice blends for their characteristic flavor. The following main dish pasta recipe uses the smoked salmon combined with crème fraiche and herbs to complement the flavor.

Smoked Salmon Pasta Verde
1. 1 1/2 cups dry white wine
2. 3/4 cup crème fraîche or sour cream
3. 12 ounces dried fettuccine
4. 8 ounces small sugar snap peas (about 2 cups), strings removed, or thawed frozen shelled edamame
5. 1 cup thinly sliced green onions (about 5)
6. 1/3 cup chopped fresh Italian parsley
7. 2 tablespoons chopped fresh thyme
8. 4 ounces smoked salmon, cut crosswise into 1/4-inch strips
Preparation

Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.

Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, and then return to pot.

Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

Sugartown Smoked Specialties, Inc. offers smoked salmon, and has an expertise smokehouse staff who pays particular attention to detail in preparing their smoked foods. The result is exceptional tasting smoked seafood, fowl, pork, and other specialties offered by Smokedfoods.com. Products are available on line, and at their retail location in Chester County, Pennsylvania.

Bio: Grace Enderlein is a freelance writer and editor. “Smoked Salmon Recipes” notes the versatility of smoked salmon used in recipes. Smokedfoods.com offers finely prepared smoked foods. For more smoked food recipes visit our site Smokedfoods.com.
Citrus-Spinach Salad with Chicken and Smoked Almonds October 20, 2010