Its a rainy day in Phoenix (a rare treat), and I have a big salmon filet marinading in Teriyaki sauce now for a hot smoke later. I was motivated by Barkonbutts recent Teriyaki salmon post. Im gonna try smoking some scallops then reverse pan searing them to go with. Shuuud be guuud!
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Originally posted by Otis857 View PostIts a rainy day in Phoenix (a rare treat), and I have a big salmon filet marinading in Teriyaki sauce now for a hot smoke later. I was motivated by Barkonbutts recent Teriyaki salmon post. Im gonna try smoking some scallops then reverse pan searing them to go with. Shuuud be guuud!
Me I gots some salmon filets workin fer a comparison tween Butchers and CA's methods. AN some BBR's to soak in MHPB fer tomorrows a cookin.
Might doo some seafood gumbo too, if I has/take time!Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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A little rethink here, might do some "Fish Awn" A stick, hot N fast w/burnt edges! Gon be GuuD!Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Well, it's all things Meyer Lemons at me house. I just love them and what a great treat to cook with them! I've got the preserved lemons already done, but gonna be a few weeks before I can use them. I'm very excited aboot that!!! I have a Meyer Lemon cheesecake in the oven and it smells wonderful. I'm aboot to make lemon curd with them to go with fresh blueberries for the top of the cheesecake. Mmmmmmmmmmmmmm......... Homemade marshmallows as well. Can't decide if I want to dip them in chocolate or not. No kidding, if you have little ones (or if you love marshmallows) you gotta make your own. Sooooooooooo easy. I use Alton's recipe and they come out perfect every time. I'll be adding in the zest for these puppies. I've been taking pics and will post them when I'm done. I also started on the Lamington's in honor of all our buddies from down under. Lots of sweets going on over here! For dinner I think I'll have a steak and some broccoli. Diet friendly.
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Originally posted by Squirrel View PostWell, it's all things Meyer Lemons at me house. I just love them and what a great treat to cook with them! I've got the preserved lemons already done, but gonna be a few weeks before I can use them. I'm very excited aboot that!!! I have a Meyer Lemon cheesecake in the oven and it smells wonderful. I'm aboot to make lemon curd with them to go with fresh blueberries for the top of the cheesecake. Mmmmmmmmmmmmmm......... Homemade marshmallows as well. Can't decide if I want to dip them in chocolate or not. No kidding, if you have little ones (or if you love marshmallows) you gotta make your own. Sooooooooooo easy. I use Alton's recipe and they come out perfect every time. I'll be adding in the zest for these puppies. I've been taking pics and will post them when I'm done. I also started on the Lamington's in honor of all our buddies from down under. Lots of sweets going on over here! For dinner I think I'll have a steak and some broccoli. Diet friendly.
Drinks well with others
~ P4 ~
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Originally posted by Squirrel View PostWell, it's all things Meyer Lemons at me house. I just love them and what a great treat to cook with them! I've got the preserved lemons already done, but gonna be a few weeks before I can use them. I'm very excited aboot that!!! I have a Meyer Lemon cheesecake in the oven and it smells wonderful. I'm aboot to make lemon curd with them to go with fresh blueberries for the top of the cheesecake. Mmmmmmmmmmmmmm......... Homemade marshmallows as well. Can't decide if I want to dip them in chocolate or not. No kidding, if you have little ones (or if you love marshmallows) you gotta make your own. Sooooooooooo easy. I use Alton's recipe and they come out perfect every time. I'll be adding in the zest for these puppies. I've been taking pics and will post them when I'm done. I also started on the Lamington's in honor of all our buddies from down under. Lots of sweets going on over here! For dinner I think I'll have a steak and some broccoli. Diet friendly.Mark
sigpic
"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Havnt had a lamington in years!
How did you preserve your lemons?
I used to make them but been a while.
I cut them in quarters without cutting all the way in then pack them with rock salt and add pepper corns bay and cardomom pods then tip foiling water over them... The marocan way.
Esh ends up to salty to use but they oy use the skin witch turns out awsumsigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread
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Originally posted by dales133 View PostHavnt had a lamington in years!
How did you preserve your lemons?
I used to make them but been a while.
I cut them in quarters without cutting all the way in then pack them with rock salt and add pepper corns bay and cardomom pods then tip foiling water over them... The marocan way.
Esh ends up to salty to use but they oy use the skin witch turns out awsum
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Tagines rock I cook a lot of Indian and marocan, the cardomom pods work well in deserts too.
If you want some realy good recipie ideas you should try to get hold of this book
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Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread
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Thanks for the heads up on that book Dale. I just went to Amazon and they are temporarily out of stock. I'll keep looking though. I have two different types of cardamom pods. I have used the green when making Pulla sweet bread. Haven't made it in a while though. So, yea, it's great in desserts, but I guess I like to treat my preserved lemons like I do my homemade stocks in that I don't want to add too much so I can get the true essence of the base. I do like the idea of adding the spices that you mentioned. If I can get more lemons then I'll try it like that as well. Thanks for all your input on this.
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