Delicately dehydrated (aka sun-dried) tomatoes are extremely popular as a vegetarian snack, appetizer, or a dish element for many reasons. First of all, they add a concentrated flavor of fully ripe tomato to the dishes. They are sweet and tangy, light in calories and with an intense aroma. Now, imagine adding some campfire-like tasting notes to sun-dried tomatoes! It takes 10 minutes using Cameron’s stovetop smoker. Keep smoked tomatoes refrigerated in a jar and serve them on grilled bread rubbed with garlic, or on top of pasta and rice dishes, or add them to your favorite sauces and salsas. Enjoy the summer!
As I mentioned earlier, Salo in a Jar (сало в банке) is a highly popular way of wet curing salo at home, and there are recipes with cold and hot brine. But where the idea hot brine comes from? Can I speculate that someone impatient decided to try it hot? The result was somewhat in between cured and cooked salo, which is another widely used cooking method for pork belly in Ukraine. Cured with hot brine salo was so pleasing that the recipe quickly became popular. Using sous vide allows full time and temperature control in this recipe.
This recipe is based on Stuffed Quail from The Chez François Cookbook: Featuring the Cuisine of Alsace by Jacques E. Haeringer and my culinary school recipe for stuffed quail. It is part of my Mosel & Alsace Menu.
Many people do not realize how easy it is to make cured and smoked duck breasts at home. No special equipment is needed. Just 12 hours of curing in a mix of three basic ingredients, 48 hours for air drying in refrigerator, and you get a gourmet deli product to use for salads or main fancy dishes. Duck breasts taste good cured and air-dried, but if you own a Cameron’s stovetop smoker and slightly smoke them at the end, they’ll be extraordinary good.
This recipe is part of Pizza Party cooking class and tasting event.
I think it was a special game for our instructor chef J to teach us how to turn what school provided into delicious and well presented meals. It became a tradition for many other our shift students and teachers to come and eat at the end of the class what was cooked in our lab. Our burgers were not an exception. Chef J explained every element of successful burger meal, from meat to bun and to everything sandwiched in between. From that point, I could make my own perfect burger, adjusted to my personal taste. That’s what I do every 4th of July.
This recipe is part of Easy Smoked Meals at Home coming cooking class.
Eggs Benedict is an American breakfast dish — two halves of English muffin, a slice of ham or bacon, and a poached egg are served with hollandaise sauce. There are many variations on the basic recipe. The one I use in my Romantic Breakfast: Mastering Eggs Recipes cooking class comes from the Two for Tonight: Pure Romance from L’Auberge Chez François cookbook. It belongs to Alsatian cuisine, which combines the rustic simplicity of neighboring Germany and French finesse. My version below is adopted to our locally available ingredients. I use smokey reduced cream sauce with vegetables instead of Hollandaise.
There are many Cullen Skink online recipes and articles about it. Some recipes are elaborate, other — quick and simple. Cullen Skink can be thicker and thinner, with higher and lower calorie count. No matter what recipe you trust, it is amazingly satisfying soup for cold weather. If you are in the U.S. and crave for true Cullen Skink — because you know what it is! — order Finnan Haddie online. If you are in Texas, have never tasted authentic Cullen Skink before, and not ready to invest too much money and efforts into its perfect taste — try my recipe below. I use easily available in Central Texas White Smoked fish found in Whole Foods, Central Market, and some HEBs. After you read about Nuclear Penguin below, you’ll start laughing ironically “Oh, yeah! Very easily available!” It’s my secret and teasing WOW-ingredient for coming Scottish Beer Tasting Party. It’s optional for this recipe.
Green chile peppers are known for their tough skin. They are usually charred to peeled it away. Seeds and membranes should also be removed. Only then peppers are ready for using them in final dishes. Unfortunately, charred peppers often loose their shape and wholeness and can’t be used for stuffing with raw ingredients. In Nuevo Tex-Mex cookbook, David Garrido and Robb Walsh mention another traditional way to prep chili peppers for stuffing — softening them in hot water for 20 minutes. Some cooks go even further by adding some piloncillo (raw cane sugar), apple cider vinegar, and salt to make a hot brine for peppers. Precooking peppers in salty and acidic water helps to preserve color, lowers heat level, and makes it easier to clean seeds and membranes.
In Hatch cooking classes, we stuffed Hatch peppers with carnitas and roasted them to serve with green Mexican rice. Stuffing them with lean Angus beef and hot smoking with hickory chips seamed the next obvious step. Delicious!