Title: Home-Smoked Salmon
Categories: Fish, Signature
Yield: 8 servings

1 lb Salmon fillets or steaks
Alderwood chips
Chimney Smoker

This is a method rather than a recipe. The key is to use alderwood, a
hardwood found in the Pacific Northwest, as the smoking wood. It is
my understanding that in the PacNW, smokehouses and seafood grills
use GREEN alder twigs, but such things aren’t available on the East
Coast.

Ready a chimney smoker (I made one out of a galvanized trashcan
several years ago, but they are currently cheaper to buy than to
make!) with a small amount of coals while soaking the alderwood
chips. When the coals are glowing hot, drain the water from the
chips, place the chips on the hot coals, get the drip catcher and the
grate in place, and put the salmon directly on the grate. Close the
lid and leave it alone for 6 to 12 hours! The fish will cook at 130
to 140 degrees, and will probably flake when removed from the grate.
This is of a different flavor and consistency than your normal
perception of smoked salmon. The fish may be served directly in small
dishes with a fresh lemon wedge and a quality toast as an appetizer,
or it can be mixed with a little cream cheese, sour cream, and lemon
juice as a spread. Use your imagination!!!

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ff dressing from Susan Powter’s Recipes

**Balsamic Dressing**

3/4 c water
1/4 c balsamic vinegar
3 tsp. capers
2 tsp. Dijon mustard
1-1/2 tsp. dried basil
1 Tbl. fresh parsley, chopped (optional)

Combine the ingredients. Adjust vinegar to taste, since it has a stong
flavor. Store in a covered container in the refrigerator.
Makes 1 cup

Strawberry Cream Dip for fruit

Recipe By : WD Specials 1992 and California Strawberry Advisory Brd
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Dip

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup nonfat sour cream — substitute
1/4 cup strawberry preserves — just fruit/all fruit

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes
about
3/4 cup.

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ENERIL’S CREOLE SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Paprika
2 tb Salt
2 tb Garlic powder
1 tb Black pepper
1 tb Onion powder
1 tb Cayenne pepper
1 tb Dried leaf oregano
1 tb Dried leaf thyme

Combine all and store in an airtight container.
Source: Emeril’s New New Orleans Cooking, Chef Emeril
Lagasse

Recipe By :

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Ices And Sherbets

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
See directions

Hard ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 6 T 2 T 3/4 C
apricot 1 7 1 3/4
avocado 1 8 2 3/4
banana 1 5 2 3/4
blackberry 1 7 2 3/4
black currant 3/4 7 0 1
blueberry 1 6 2 3/4
cactus pear 1 6 2 3/4
cherry 1 5 2 3/4
cranberry 3/4 8 0 1
fig 1 5 2 3/4
gooseberry 1 6 1 3/4
grape 1 5 2 3/4
grapefruit 1 7 0 3/4
guava 1 7 2 3/4
kiwi fruit 3/4 6 0 1
lemon 1/2 8 0 1 1/4
lime 1/2 8 0 1 1/4
litchi 1 5 2 3/4
mango 1 6 2 3/4
melon 1 6 2 3/4
cantaloupe 1 7 2 3/4
orange 1 6 2 3/4
papaya 1 6 2 3/4
passion fruit 3/4 7 0 1
peach 1 6 2 3/4
pear 1 6 2 3/4
persimmon 1 5 2 3/4
pineapple 1 5 2 3/4
plum 1 6 2 3/4
pomegranate 1 5 2 3/4
raspberry 1 7 2 3/4
red currant 1 7 1 3/4
strawberry 1 7 2 3/4
tomato 1 8 2 3/4
water 1 8 0-3 3/4

Soft ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 11 T 2+ T 1/2 C
apricot 1 12 2 1/2
avocado 3/4 14 2+ 3/4
banana 1 10 2+ 1/2
blackberry 1 12 2 1/2
black currant 3/4 13 0 3/4
blueberry 1 12 2+ 1/2
cactus pear 1 12 2+ 1/2
cherry 1 11 2+ 1/2
cranberry 3/4 13 0 3/4
fig 1 10 2+ 1/2
gooseberry 1 12 1 1/2
grape 1 10 2+ 1/2
grapefruit 1 13 0 1/2
guava 1 12 2+ 1/2
kiwi fruit 3/4 12 0 3/4
lemon 1/2 14 0 1
lime 1/2 14 0 1
litchi 1 10 2+ 1/2
mango 1 12 2+ 1/2
melon 1 12 2+ 1/2
cantaloupe 1 13 2+ 1/2
orange 1 12 2+ 1/2
papaya 1 12 2+ 1/2
passion fruit 3/4 13 0 3/4
peach 1 12 2+ 1/2
pear 1 12 2+ 1/2
persimmon 1 11 2+ 1/2
pineapple 1 11 2+ 1/2
plum 1 12 2 1/2
pomegranate 1 11 2+ 1/2
raspberry 1 12 2 1/2
red currant 1 13 1 1/2
strawberry 1 12 2 1/2
tomato 1 13 2+ 1/2
water 3/4 14 0-2+ 3/4

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Title: Candied Holiday Fruitcake
Categories: Cakes
Yield: 12 servings

3 c Chopped pecans
2 c Chopped candied pineapple
3/4 c Chopped candied cherries
1/3 c Chopped candied orange peel
1 3/4 c Plus 3 tb, all-purpose flour
1 c Butter, room temperature
1 c Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered sugar

Position rack in lowest third of oven and preheat to 250 deg F.
Grease and flour 12 cup bundt pan or tube cake pan. In large bowl,
mix pecans and fruits with 3 tb flour. In another large bowl, cream
butter with sugar until light and fluffy. Beat in eggs 1 at a time.
Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking
powder and salt. Add dry ingredients to batter; stir until blended.
Mix fruit mixture into batter.

Pout batter into prepared pan. Bake until golden brown and testr
inserted into centre comes out clean, about 2 1/2 hours. Cool in pan
on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2
weeks ahead; wrap in foil and store at room temperature.) Dust with
powdered sugar. Posted by Linda Davis

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