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Smoked Salmon today. Cold outside. Prepared the filet with salt, pepper, garlic, white and red onion, habanero, and lime.
It has been in the smoker for about 2 hours now and its internal temp is just at 150, wont be long now. I just dressed it with some lime slices and snapped a pic.
TIRA MISU
Heidi made up small 'loaves' of Tira Misu
from scratch, then we froze them.
We take them out before dinner,
slice however many pieces
we need,
then as the time comes for dessert
they are perfectly thawed.
REVERSE AEBLESKIVERS
These are unique.
Dan Mousseau gave me the idea.
I had collected a small number
of vintage Griswold pieces.
These are old, pre-war (WWII that is),
cast iron cooking pans
that have an undeniable
distinction as the preferred age and style
for the modern outdoor chef.
One particular pan is of special interest,
and it is one I waited for.
My investment is less than $100 total for ALL my Griswold pans.
Anyway, the cool pan is a Gris #36 or '962' casting.
This is the aforementioned 'aebleskiver' pan.
An aebleskiver is an apple puff-pancake, Amish
or Dutch origination, and while the pan is
an authentic puff-pancake pan,
Dan looked at it, flipped it over
and wondered aloud if the convex side
could be used for cooking something.
Well, no sooner had he mentioned it
that I thought exactly how one could use the 'flipside'.
Here now, with a left-justified margin
is my recipe for
REVERSE 'SKIVERS
Cherry Reverse 'Skivers
Once the dinner and all other food is removed from the grill, and the coals are still aglow, a tasty dessert can be cooked either while you dine, or later, depending on the life left in the fire.
In advance, prepare a pie crust dough from scratch. You will need flour,
salt, Crisco shortening for the dough, and some fruit filling and butter.
In a bowl, put in one cup flour and 1/2 teaspoon salt.
Cut in 3/8 cup or 3/8ths of a bar of Crisco until crumbly, pea-sized balls.
Sprinkle in water, one tablespoon at a time, and then stir with a FORK
until it turns into a ball. DO NOT HANDLE EXCESSIVELY.
Using flour liberally, roll out the dough using a rollpin to about 1/4" thick.
Use a drink glass as a cutter and make 7 discs, about 4 or 5 inches round, out of the dough.
Put a dab of Crisco on each bump or reverse side of the pan. Place the dough discs on all 7 bumps, using the tines of the fork to seal the edges to the pan, and also to give the edge a decorative fluting, or knurling.
Once the dough is in place, put a dab of butter on the top of each disc, and spread it around the dough a little as it melts. The pan is now ready for the coals.
The fruit filling can be either home made or from a can. Apple 'skivers I usually make homemade, from apples here on the property. For cherry 'skivers, I use the fruit compote that comes in a can. It's fine.
So, you just put the pan on the grate in the firebox, check it every 5 minutes, rotate it once if possible, and as soon as you think they're ALMOST DONE, quickly remove the pan from the heat. The cast iron will continue to cook so pop them off the pan with a good whack onto the grill shelf before they burn. If they break, it's OK, they are going into a Margarita glass.
Prepare the glass with some whipped cream; homemade or Redi-Whip, down in the lower well of the Margarita glass, and put some fruit down there too.
Then place the 'skiver, like a cup, into the glass, on top of the whipped cream and fruit. If the 'skiver is in pieces 'cause it broke, simply arrange them into a cup shape.
Fill the cup with fruit, top with whipped cream and/or vanilla ice cream.
Serve & enjoy!
So, after being laid off at the end of October, naturally one finds oneself with a bit more available time.
I tried to do good things; fixed up some lingering happy homeowner issues, moved all the safecracking equipment into a secure consolidated area, made sense of over 9,000 separate key blanks, hung them onto 664 separate hooks, mounted them onto pegboard, sorted out the paddling gear,
Took the time to travel to Manchester VT and Granville NY, thru the Mettowee River valley, playing music and seeing friends.
Also spent time practicing the craft of BBQ'ing. Not grilling, but cooking real barbecue. Now the word 'barbecue' is a misnomer to start with, (never mind what your purist Grandpa says!) The word 'barbecue' originates from Portuguese, meaning to cook over a fire, which is exactly what "grilling" is!
Confused?
Me too. All I know is when I go outside at 1:00am in the pitch black to light the fire, I know at 12 noon - lunchtime - there will be some serious good eats. Here's what I've tried so far...
Beef Brisket 12 hr cook... Awesome
Boneless Pork shoulder (Pork Butt) 8 hr cook... Sliced, very tender, juicy
Boston Butt (Bone-in pork shoulder) 10 hr cook...pulled pork,with a home made BBQ sauce, Super
Ribs & Chicken BBQ 4 to 5 hours, always a winner.
Smoked whole chicken 5 hr cook...too low temp, no crispy skin, but tasty
Jamaican Jerk Chicken 5 hr cook...temp too low, but excellent flavor, also made the traditional accompaniment, Festival, which is a cornmeal based fritter of sorts, dipped into the Jerk sauce. The sauce is very distinct, flavorful, and uses Allspice as it's prominent ingredient.
Baby Back Pork Ribs 4 1/2 hr cook...low 'n slow, the BEST this time. Also did a rack of Beef Ribs, which I had condemned already and swore I would never buy again, but I must say, as a flavor compliment/alternate, they were real good. I still think I'd refrain from loading up the cart with them, especially if the BB Pork ribs were available at a comparable price.
Smoked Salmon ....trying this tomorrow, I'll post the results.
The OFFICIAL Club Carib website is up.
The address is: www.myClubCarib.com
the current URL is: http://myclubcarib.tripod.com
(this blog is part of the site)