Blini with Smoked Salmon

I’m not sure where my wife picked up this recipe but we had these as dinner this evening and it was perfect.

This version of blini — a tribute to the Russian communities throughout the New York metropolitan area — is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

Recipe makes 18 to 20, adjust accordingly.

1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs,separated
1/2 cup milk
1/2 stick (1/4 cup)unsalted butter, melted

For topping: 1/2 cup sour cream, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 8 oz thinly sliced smoked salmon, cut into small pieces

Make pancakes: Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.

Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into your skillet and cook until surface of pancakes bubbles, about 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm and covered. Brush skillet with butter between batches.

Make topping: Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.

Гречневые блинчики с копченым лососем

На 10-14 блинчиков.

1/2 чашки муки, 1/2 чашки гречневой муки, 1 чайная ложки сахара, 1/2 чайной ложки соды, 1/4 чайной ложки соли, 2 яйца, 1/2 чашки молока, 1/4 чашки растопленного сливочного масла (4 столовые ложки)

Смешать два вида муки, сахар, соду и соль. Добавить яйца, молоко и 3 столовые ложки растопленного масла. Все хорошо размешать. На маленькую сковороду положить немного масла и выпекать с обеих сторон блинчики.Смешать 1/2 чашки сметаны, 1/8 чайной ложки соли, 1/8 чайной ложки черного перца и выложить на блинчики. Сверху положить копченый лосось.

Posted in Appetizers, Russian, Seafood, Smoked Food | 2 Comments »

Barbecue…Two

I posted earlier about my efforts to learn to barbecue. I do well with some things, but I continue to struggle with ribs.

Dave gave me a hint, so I decided to try it out this weekend. First, I applied some over the counter rib rub the night before and put the babybacks in the fridge.

The next morning, I put the ribs in a rib rack for about 30 minutes at 325 deg.

I then turned it down to about 190 deg. on a smoke setting for six hours. I pulled the ribs off, so far so good, they looked delicious. I wrapped them in tin foil with 3 tablespoons of apple juice and put them back on at about 200-240 (my barbecue will not settle in at 220, which is Dave’s preferred temperature).

After two hours, I remove the ribs from the foil. They were black. I painted on some barbecue sauce and gave them another 20 minutes on low heat.

The results were mixed. First, they were really black. I didn’t think they were burned, but my wife did. She was concerned about carcinogens.

The first little slabs we pulled off were good. As Dave promised, the meat fell off the bones and was quite tender. The ’skin’ had really toughened up, though, and was chewy to the point of almost being hard to eat.

The second helping, after sitting for a couple minutes, had really dried out. They were dry and tough.

While I made progress, I am still a long ways from a final product. Anyone?

Posted in Pork, Smoked Food | 5 Comments »

Pitmaster’s Dry Rub

Every barbequer has secrets that they are reluctant to let out. I’m no exception and I understand how insane one can get trying to figure out what the “best” of any approach can be.

GeeGuy had asked me what my “secret” rub recipe was in an email over the weekend. Unfortunately I was out of town and couldn’t get him a recipe. And no that I’m going to let the cat out of the bag either, but when I started smoking ribs I was looking for a “Memphis style” end product. So here is the recipe for the dry rub I began with.

Ingredients:

• 3 tablespoons paprika
• 1 tablespoon kosher salt
  
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground basil
• 1 1/2 tablespoon dry mustard
• 1 tablespoon red pepper
• 1/2 tablespoon black pepper

The red pepper was a little too much for what I was looking for so I reduced it to 1 teaspoon. Also, I didn’t like the basil so I eliminated that all together. Still, the rub wasn’t quite what I was looking for so I experimented with brown sugar and eventually added just 1 tablespoon of dark brown sugar – more than that and the ribs caramelized too much in the smoking process. Since then I’ve added two additional ingredients that, unless you’re helping me smoke some ribs (and I invite you all to that task) I’m going to withhold. Thus, my base recipe is this:

Ingredients:

• 3 tablespoons good Hungarian paprika
• 1 tablespoon kosher salt
  
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 1/2 tablespoon dry mustard
• 1 teaspoon red pepper
• 1/2 tablespoon black pepper
• 1 tablespoon dark brown sugar

The above recipe is good for about two racks of back ribs or one rack of spare ribs. I use it often enough that I make a 5X batch every time I make it. If I’m making brisket I use the same recipe and add 1 tbs of chili powder and 1 1/2 teaspoons of ground cumin. But you’ll have to fiddle with it to taste (try a dash of freshly ground nutmeg.)

I still am looking to get a rub for pork shoulder that doesn’t conflict with a vinegar based sauce for pulled pork. Anyone out there have any ideas?

Posted in Pork, Recipes, Smoked Food | 3 Comments »

Barbecue

My old gas grill was wearing out this summer and the shiny, stainless steel wonders at Sam’s Club seemed tinny as replacements. I also could not imagine how that faux wood would look after a Montana winter.

Almost by accident, I ended up at a local establishment looking at Traeger Grills. For the uninitiated, these grills simulate the real barbecue effect by burning small wood pellets for a slow, smoky heat. There is no direct flame, instead the heat is transmitted through the smoke, with a drip pan intercepting the natural oils to prevent any flare ups.

I settled on the Longhorn (mine’s black) because I figured the cuteness-factor would appease the spouse who was expecting the stainless steel outdoor kitchen. It did.

While these grills are fairly pricey, they are well worth it. Mine has an electronic thermostat; just plug it in and go.

Oh, but were it only so simple.

I quickly learned that there is a difference between “grilling” and “barbecue.” I used to grill. After 5 months, I am learning to barbecue.

I cooked 4 beef briskets before the 4th of July when I finally got one right. My ribs, while very tasty, still don’t fall off the bone.

I love to barbecue. I need help learning to barbecue. Can someone, anyone, please tell me how to get my ribs falling off the bone tender without being burnt black on the outside?

Posted in Equipment, Smoked Food | 4 Comments »

Have Smoke Will Travel

Getting that smoky taste on food usually takes both hard wood and fire. There are times, however, when neither of those are in the cards. Amy Sherman of Cooking With Amy has a great idea using a smoked tea:

Lapsang Souchong is tea that is withered over cypress, pine or cedar fires, pan-fried, rolled and oxidized before being fully dried in bamboo baskets over burning pine where it absorbs the smoke. I tried Schneider’s version, and found that adding just a bit of salt and sugar really took it to another level. The tea is primarily smoky but also adds a slightly earthy flavor too.

Here’s the recipe.

Smoke Seasoning

2 teaspoons Lapsang Souchong tea or roughly 2 tea bags
1/2 teaspoon kosher salt
1/4 teaspoon sugar

Grind together with a mortar and pestle, spice mill or blender until powdery and well combined. Add to soups, stews, rubs, anywhere you want smoky flavor.

And how does she suggest you use it?

So how to use this new smoky seasoning? I tried it first on some leftover bland Chinese food. Then I added it to scrambled eggs. I also added a pinch to some baba ghanoush. It would be great in a spice rub for any kind of fish, poultry or meat, or in soups, stews, chili, anywhere you want a touch of smoke without the burn. You could also make your own smoky blend by adding a bit of cumin and smoked paprika or chipotle. Note: I made this with teaspoons to start, but you can use tablespoons, cups, whatever amount suits you.

Sounds like a new staple to me.

Posted in Recipes, Smoked Food, Spices | No Comments »

Smoked Salmon Brine

Ingredients

• 1/3 cup dark molasses sugar
• 1/4 sea salt
• 2 cups naturally brewed soy sauce
• 1 cup water
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder (or one heaping teaspoon of crushed garlic)
• 1/2 – 3/4 teaspoons of fresh cracked pepper
• 2 teaspoons Tabasco sauce
• 1 cup dry white wine (and don’t use anything you wouldn’t serve at the table.)

In a three quart sauce pan combine all ingredients and bring to a simmer until sugar melts and all seasonings are combined.

Let cool and store in a glass container (this is important) until ready for use. This will last up to a month in the fridge but may be frozen for up to a year.

I put my salmon fillets in a one gallon zip lock bag and add enough of the brine to cover the meat when the bag has been closed and the air removed. It usually takes me about 1 cup per three pounds of fish. Make sure not to leave the fish in the brine for more than two hours or the acid from the wine will begin to “cook” the fish.

Smoke using either a light fruit wood, such as apple, or if you can get it alder is the best I think for a delicate smoke. I usually smoke fish at about 180 degrees and, depending on the thickness of the fish, will take about 3 hours before the fish becomes tender and flaky. Remove from smoke as soon as you can separate the striations in the meat. Smoking any longer will yield a product almost too dry to eat. Remember – smoking food is not a “set it and forget it” activity.

Posted in Brines, Recipes, Seafood, Smoked Food | 3 Comments »