Smoked Mackerel Bake

4 Servings
Mackerel English
Bake Main Dish English Mackerel Dinner Spring Savory

450.0 grams ato
4.0 ea Mackerel lets (smoked or peppered) Use however many you want deppending on taste
1.0 pinch t
1.0 pinch per
300.0 mililiters Double am
200.0 mililiters k
6.0 ea leaves

1. Cut the potatoes into slices about 5 mm thick , (Same thickness as a pound coin). 2. Take a baking dish and place a layer of potato on the bottom of the dish. 3. Tear the fish into bite size pieces and spread over the potato. 4. Add another layer of potato, then a layer of fish and so on until you finish up with a layer of potato on top. 5. Place the bay leaves amongst the layers of fish and potato. 6. Mix the cream and milk together and pour over the potato. 7. Place in the oven for 1hr and bake until bubbling, the potatoes are soft and brown NOTE: I find smoked or peppered Mackerel the best, but you can use any fish you like, smoked or peppered kippers, smoked Haddock, just use you imagination.


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Smoked Macaroni and Cheese

Pasta American
Main Dish Advance Bake Meatless Pasta American

4 Tbs. (1/2 stick) unsalted ter
1/4 cup -purpose flour
3 1/2 cups k
1 Tbs. ato paste
2 cups shredded sharp ddar cheese
2 cups shredded smoked da cheese
Salt and freshly ground ck pepper
Pinch of enne pepper
4 oz. crustless country-style bread
2 Tbs. unsalted ter melted
1 lb. rigatoni cooked until dente and drained

Preheat an oven to 375?F. Butter a large rectangular baking dish. In a saucepan over medium heat, melt the 4 Tbs. butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste. Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne. Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 Tbs. melted butter and season with salt. In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs. Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving. Serves 8 to 10.


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Grove's Smoked Chicken

Chicken American-South
Summer Spring Picnics Slow cook Grill Main Dish Chicken American-South

2 each ckens each cut in half
Brine
1 gallon water
3/4 cup koser t (not regular table salt)
1/2 cup ar
1 clove lic
1 leaf
1 teaspoon in
1 teaspoon ck pepper
Rub
1 teaspoon chopped lic
1 teaspoon ck pepper
1 teaspoon her salt
Mop
1 cup apple er vinegar
1/2 cup r
1/2 cup Kraft original BBQ sauce
2 ounces asco sauce
1 1/2 teaspoons und pepper
1 1/2 teaspoons ground her salt

Ask your butcher to cut the birds in half (or do it yourself like I do, removing the backbone entirely). Mix brine ingredients together and soak the chickens in the brine mixture for 4-8 hours. When ready to start cooking, remove from the brine and rinse the chicken well. Rub the chicken halves with the rub mix. Don't be bashful. Get it all over, up, and under. I like to use latex gloves at this point. Whisk the mop ingredients together. Place the 1/2 birds on a smoker or grill on indirect heat at 250-275f (that would mean a grate temperature of about 225 to 250f). For the Big Green Egg, this means using the plate setter with a drip pan. If you are using a grill, put the hot coals to one side, place a foil pan with liquid (apple juice, water, chicken broth, etc) on the other side and place the chicken over the pan. For this cook, I used cherry wood mixed with lump coal because chicken is very vulnerable to smoke flavors. I also like using hickory or apple wood but go sparingly with hickory. Food Safety Tip: The original recipe called for mopping or basting the chicken with the "mop sauce". This requires being very careful about swapping out brushes and working in small batches to avoid cross contamination. To skip that, I like to splash the mopping sauce on using a cheap squirt bottle. Mop or splash just enough mop sauce on to dampen the chicken at the beginning and every 30 minutes thereafter. Smoke the chicken until it hits 160 in the breast or 175-180 in the thigh. This takes right at 3 hours for me. Remove chicken to rest. I serve these as a quarter chicken by cutting at an angle under the thigh.


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Smoked Mozzarella Rolls

6 Servings
Cheese Italian
Bake Snacks Hors dOeuvres Appetizers Cheese Italian

6 sheets llo dough
4 tablespoon ter melted
8 ounces smoked zarella sliced 1/4-inch thick
8 ounces -dried tomatoes drained

Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.


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Smoked Salmon Sandwich

2 Servings
Smoked Salmon Canadian
smoked salmon rye bread Lunch capers sandwich Snacks Smoked Salmon Canadian

1 A few heaping spoonfuls of am cheese
1 A spoonful of tard
1 A handful of chopped fresh l
1 A squeeze or two of on juice
1 A handful of ers
6 slices of sted rye bread
4 oz (125 grams) of sliced smoked mon
1 A few crisp tuce leaves
1 A thinly slices onion

Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they're smooth. If you don't have a food processor, soften the cream cheese for a few seconds in the microwave, then mix it with everything in a small bowl. Spread the cream cheese mixture on two pieces of toasted try. Top each with a thick layer of smoked salmon, lettuce and red onion. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half - corner to corner-and pass them around.


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SMOKED BBQ BAKED BEANS

6 Servings
Beans
BBQ
Sweet Spicy desert Smokey Smoking BBQ Grill Beans

6 inch squares
1/2 medium on diced
1/2 l pepper diced
1 - 2 Jalapeno pers diced (seeding is optional)
1 can Bush’s Baked ns
1 can of eapple chunks drained
1 cup wn Sugar packed
1 cup chup
1/2 - 1 Tbs. dry (ground) tard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeno pepper until tender. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time) Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.


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