Smoked Cuttlefish Paired With Cold Crisp Vinho Verde!!!!

Discussion in 'Winos & Wood Chips' started by leah elisheva, Jun 7, 2015.

  1. Happy Sunday to all!

    Yesterday I smoked fantastic cuttlefish - I have this amazing frozen brand available here and adore it - and just mopped the cuttlefish through safflower oil first, layered them into grill grates atop my little has smoker with hickory chips, high heat for 18 minutes.

    They were amazing!! Crispy tentacles & soft, succulent bodies - the softest damn baby calamari ever! Just a luscious and lovely treat!

    I drizzled avocado oil over them before plating, shaved some lemon zest, & put some sea salt that was infused with lemon zest & fennel over it, some chopped chives, and it was just so very beautiful and made a fabulous appetizer - healthful & sassy & delicious & fun!

    Paired with Portugual's crisp sparkling wine - Vinho Verde ("green wine" in that it is to be drank YOUNG and not cellared) and thus was sensational!

    Cheers to all & make today as amazing as you are!!! - Leah
     
    waterinholebrew likes this.
  2. bear55

    bear55 Master of the Pit

    Looks great as usual.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    They look perfectly cooked..... although a little erotic.... .... :pb: .. .... but I'd eat 'em ...
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Great looking meal Leah, very nice thread ! Thumbs Up
     
  5. Thank you Bear55! These were a treat!

    And Dave, I agree with you! They are a sensual food & fabulous when smoked indeed! Glad you liked the degree to which they are cooked! I love that crispy tentacle contrast to the soft bodies!

    And Justin, thank you so much! It made a great appetizer before roasting a Tuscan whole chicken with some black rice on the side! Happy Sunday to all! Cheers! - Leah
     

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