Smoked Salmon
|
Cooking time: 2 hours cooking time for menu Cooking schedule: see below for "menu" instructions |
Smoked Salmon Time: 2 hours but very little work
Mon mari will be using the proper smoker for this meal, which smokes at a
much lower temperature than doing it on a kettle-type barbecue. If you will
be using the kettle-type as a smoker cut all times in half
1 filet (not steak) of salmon, 8 oz (250 gr)
Fresh dill weed
1 tsp rock salt
wood chips for smoking - apple is nice See Barbecue Grills for more info
Smoker or Weber-type kettle barbecue
charcoal
Lettuce - enough for small salad
Vinaigrette left from last night
1 tsp snipped fresh tarragon
Olives for garnish
Prepare smoker if using (no directions - see grilling if needed) or prepare barbecue grill: put some charcoal in the barbecue, off to one side and light it. If you are using small, commercial wood chips, put them in water to soak. Lay the dill on the salmon, then the salt. When the coals are glowing, add the salmon - either on a grill mat of some sort or a piece of aluminum foil, to the other side - in other words, not over the coals. Don't let it get too hot. Throw some wood chips on the coals and cover. For the smoker - tend as needed, adding wood chips. For the barbecue: every 15 or 20 minutes take a look and if it has stopped smoking add some more chips. Leave on the smoker for 2 hours or so. In the barbecue about an hour. Remove, scrape off any dill weed and salt that is left on. Arrange the lettuce to the side of two plates. Place half of the salmon on the other side. Snip tarragon and add to vinaigrette. Drizzle vinaigrette on the lettuce, garnish with olives and serve.
Note: If using a smoker put the salmon on the lower level because the pasta will go on the upper rack. If using the grill it will just need to be rearranged a bit but by the time the pasta goes on the charcoal won't be as hot - so it should work just fine.
Veal Chops with Balsamic Sauce Time: 35 minutes
2 veal chops, preferably center- cut and about 1" (2.5cm) thick
1/2 cup plus 2 tbs balsamic vinegar
1 cup dry white wine (or red, in a pinch)
1/2 cup beef stock
1 1/2 tsp cornstarch (maizena)
1 tbs olive oil
Mix 1 tbs olive oil and 1 tbs balsamic vinegar well with whisk. spoon on both sides of chops and set aside. In small saucepan bring 1/2 cup vinegar to boil over medium heat and boil gently until reduced by half. Add white wine, bring back to boil and boil gently until again reduced by half. Add beef stock, bring back to boil and boil gently until again reduced by half. You should end up with between 1/2 and 3/4 cup of sauce. Dissolve cornstarch in remaining 1 tbs vinegar and stir into sauce to thicken slightly. Keep warm. Grill chops on barbecue for 10 - 12 minutes depending on how thick and how done you want them or broil 12 - 15 minutes. Take a peak to see how done they are - when correct remove from grill, put on plates, spoon a little sauce over and pass the rest.
Smoked Pasta Time: 25 minutes plus smoking time
fresh farfalle (or other pasta) 9 oz (250 gr) package or however it comes
1 tbs butter
1/4 cup Parmesan cheese
5 oz shredded semi-soft mild cheese - muenster, fontina, raclette
3/4 cup chicken stock
2 tbs parsley
2 tbs Kirschwasser - optional
Grill pan - or aluminum foil barbecue pan
Cook pasta according to package instructions. Find an old metal pan or buy an aluminum foil one - about 8 x 10" (22 X 25cm). When pasta is done, drain it and put it into the pan. Add all ingredients but shredded cheese and toss to combine. Sprinkle shredded cheese on top. Put on top rack of smoker and smoke about an hour, until top starts to brown. If using kettle-type barbecue, place over indirect heat, add wood chips and smoke about 30 minutes - or until top starts to brown. Remove and serve. This makes enough for 4, plan on guests or leftovers.
Courgette (Zucchini) with Browned Onions Time: 25 minute
1 medium zucchini - about 2 cups shredded but no need to be precise
1 large onion
1 tbs olive oil
Slice onion. Shred zucchini. Heat oil in medium, nonstick skillet over medium-high heat. Add onion and sauté until brown. Turn heat to medium, add courgette and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon. Zucchini should by dry and starting to brown. Salt & pepper to taste and serve.
top of page
Cooking Schedule: 2 hours... but easy |
Sprinkle cheese on top |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
