Tagged with 'tricks'

Traditional ceviche consists of raw seafood that is cured, or chemically cooked, in an acid. Of course, we like to put smoke on whatever we can get our hands on, so we’re giving our shrimp a smoke bath before it hits the citrus juices. In this recipe, when the shrimp comes off the smoker they will be fully cooked before being marinated in the acid, so the soaking time won’t be as long as if we were starting with raw shrimp. You could do the same with a cold smoke and longer marination. This method will also ease the minds of your friends who are wary of seafood that’s not cooked over a flame. You can think of ceviche as a seafood salsa, if you like. The ingredient possibilities are endless, so do some experimenting with different seafood, veggies and fruits.

Try one of the classic French sauces on a KC Strip. Béarnaise Sauce is a smooth and flavorful sauce that goes great with lots of dishes, but really shines with red meats.

Smoked country game sausage is easy to make and tastes better because you make it.

Macaroni and cheese. Hot cheese dips and sauces. Creamy baked vegetable or seafood dishes. Pasta with white sauce. These are a few of the places béchamel sauces can take you. Béchamel is one of five mother sauces from which many other hot (or cooked) sauces are built. It’s ideal for improving pasta, vegetables and fish. We’ll lay out the basic recipe for making béchamel and where to go from there.

Cured salmon is a real treat for fish lovers. Using the versatile salt block, this fish will be ready for cold smoking.

Chile Verde is a dish most people avoid making at home. Let us show you how easy it is to make this classic Mexican recipe.

Try our take on fish tacos with this marinated mahi-mahi recipe from Chef Tom. This healthy and tasty recipe is quick to make.