Cooking With Smoke

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Smoked Fish Spread

It is possible to smoke too much fish, so I called Paul's mother for her famous fish dip or spread. Here it is, with a few minor changes.

1 cup shredded smoked fish (Don't use hard end pieces.)
4 ounces "lite" cream cheese
1 teaspoon lemon juice a dash of cayenne pepper
1/2 teaspoon dijon mustard cup
1/4 chopped curly parsley (optional)

In a food processor, mix all the ingredients together until smooth. If it's too thick, add more lemon juice. Spoon into a bowl and top with chopped parsley (the green will dress up the grey dip; making it took more appetizing). Spread onto crusty bread, toasted pita wedges, or crackers. Also, it makes a great bagel sandwich with lettuce, red onion, and tomato. Delicious!

Smoked Chicken Oregano

Plan to soak the chicken in the marinade overnight. Smoke a few pieces of extra chicken so you can make some smoked soup. Start with six to eight chicken thighs or breasts with skin.

Marinade:

1/2 cupolive oil
1/2 cup lemon juice (about 2 lemons)
4 large cloves garlic, peeled and coarsely chopped
2 tablespoons dried oregano (or 1/2 cup chopped fresh oregano)
1 teaspoon salt

At least eight hours before smoking, blend the marinade in a blender. Wash and pat dry the chicken with paper towels. Loosen the skin slightly on each piece of chicken. Place the chicken and marinade in zip-lock bags and refrigerate. Prepare the smoker, then remove the chicken from the marinade and let it sit on a platter at room temperature for 20 minutes. Discard the marinade. When the smoker temperature is 200°F 225°F, place the chicken in the smoker, skin side up. Smoke for two to two-and-a-half hours, until the meat near the bone is no longer pink (dark meat takes longer). Remember to wash the raw chicken platter well before placing the cooked chicken back on it. Save the broth in the smoker bowl for soup. Refrigerate or freeze until needed.

Smoked Chicken Soup

It would be a pity to waste the smoky broth. Feel free to add any vegetables that are on hand or leftover cooked beans. I've added cut green beans on occasion; put them in the pot for the last ten minutes or so.

Broth from the smoker bowl (about6 cups)
2 to 4 pieces of smoked chicken
1 large onion, chopped
3 cloves garlic, peeled and sliced into thin slivers
2 carrots, sliced into 1/4" circles
2 turnips or rutabaga, quartered and cut into thin slices
2 cups cauliflower pieces
3 canned tomatoes (plum or regular), chopped
1 teaspoon dried basil
1/2 teaspoon each: thyme, oregano, salt
freshly ground pepper, and a dash of cayenne pepper
8 ounces egg noodles

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