Anybody try any of Emeril's "smoked" recipes?

[tender loins]

Sorry not sure where to put this, just scored "The Very Best of Emeril" and found some "smoked stuff" in it:

Beef Pastrami
Cold Shrimp Bisque With A Smoked Shrimp Relish
Cream Of Smoked Tomato Soup

Delmonico's Smoked Salmon And Brie Crepes With Herbsaint
Potato Soup With Smoked Salmon Relish
Smoked Beef And Caramelized Onion Risotto
Smoked Duck, Sweet Corn, And Mushroom Pasta

Smoked Mussel Fritters With A Roasted Red Pepper Aioli
Smoked Salmon And Brie Strudel
Smoked Salmon, Crispy Bacon And Maytag Blue Cheese Salad
Smoked Scallop Sandwich
Smoked Trout Hash With Choron Sauce
Warm Smoked Salmon Salad


They are all recipes but some include the directions to smoking the dish or component of the meal. For example, the Beef Pastrami goes thru the entire process including brining, smoking, etc. I left out a bunch of recipes that had smoked ingredients like "smoked sausage" or "smoked ham hocks" in them--it was a 700 page "book" without pics, pretty much a recipe per page!

Anybody want me to post any of these let me know! I'll post a sample recipe below.



Beef Pastrami


2 Tablespoon Black peppercorns
1 Tablespoon Plus 2 teaspoons dried thyme
6 Bay leaves; crumbled
2 Teaspoon Whole cloves
1/4 Cup Minced garlic
2 Teaspoon Whole juniper berries; plus 1/3 cup crushed juniper berries
6 Cup Water
3/4 Cup Packed light brown sugar
3/4 Cup Kosher salt
1 Beef brisket; (about 4 to 5 pounds)
2/3 Cup Coarsely ground black pepper


In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves,
garlic and whole juniper berries. In a saucepan, over medium heat, combine
the water, brown sugar and salt. Bring to a boil and stir to dissolve the
sugar and salt. Remove from the heat and add dry spice mixture and steep for
1 hour. Place the brisket in a glass or plastic container. Pour the seasoned
brine to cover the brisket completely. Cover and refrigerate for 3 weeks,
turning the brisket every couple of days.


Preheat the smoker. Combine the crushed juniper berries and ground black
pepper in a small bowl. Using the palm and heel of your hand, press two
thirds of the berry and pepper mixture into the brisket. Press the remaining
mixture into the other side. Place the brisket in the smoker and smoke for
about 4 hours. Remove from the smoker and cool for 30 minutes. Place the
brisket in a large dutch oven, cover with water and place over medium heat.
Bring the liquid to a boil, reduce to a simmer and cook for two hours.
Remove from the pan and cool completely. Slice into thin slices and serve.

Yield: about 4 pounds


Sorry, I tried formatting 3+ times to get the font size at 2 but when I submitted it it went haywire.

 

[raceyb]

check out his smoked Turkey recipe. The brine mix is awesome and surprisingly simple. the smoked tomato soup is great too. Emeril is a classic.... I would love a copy of that book.

 

[tender loins]

PM sent !

 

[meateater]

Smoked Duck, Sweet Corn, And Mushroom Pasta. This sounds like a winner to me.

 

[tender loins]

Unfortunately it doesn't get into the actual smoking of the duck!



Smoked Duck, Sweet Corn, And Mushroom Pasta
2 Tablespoon Duck fat
1 Cup Minced onions
2 Ears Sweet corn
4 Cup Assorted exotic mushrooms
Salt; to taste
Freshly−ground black pepper; to taste
1 Pound Smoked duck; julienned
1 Tablespoon Chopped garlic
2 Cup Heavy cream
1 Pound Fresh angel−hair pasta
1/2 Cup Grated Parmigiano−Reggiano cheese
Drizzle of white truffle oil
2 Tablespoon Chopped chives

Bring a pot of salted water to a boil. In a large saute pan, heat the duck
fat. When the fat has melted, add the onions and saute for 2 to 3 minutes.
Season with salt and pepper. Using a sharp knife, remove the corn from the
cob. Add the corn to the sauteed onions and continue to cook for 2 minutes.
Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt
and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir
in the cream and bring the liquid to a simmer. Simmer the sauce, over medium
heat, until the cream coats the back of a spoon, about 4 to 6 minutes. Cook
the pasta in the boiling water until cooked al dente, about 4 to 6 minutes.
Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream
mixture. Add the cheese, truffle oil and chives. Toss until all the
ingredients are incorporated. Season the pasta with salt and pepper. Mound
the pasta in the center of each plate and serve. This recipe yields 4

servings.

 

[mballi3011]

I have never heard of the book I guess it's a book. Now the pastrami sound about right to me. Hee has made quite the name for himself on the food network and now he's with Martha the hag. and crook with money.

 

[raceyb]

Thanks for a copy of that book!!!!!!! Mucho gracias

 

[tender loins]

I have another one in electronic format called License to Grill, by Chris Schlesinger and John Willoughby. It has a section called "Slow and Low" that has some smoking stuff including histories of the various regions of the US.

You may find that one by a search, I don't have a link handy. Here's it's epigraph page:


Eating takes a special talent. Some people are much
better at it than others. In that way, it’s like sex, and
as with sex, it’s more fun with someone who really
likes it. I can’t imagine having a lasting friendship
with anyone who is not interested in food.

—

ALAN KING