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Stove Top Smoker Recipes

Recipes for a Stove Top Smoker
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From the cookbook, "Smokin". In this simple recipe, a plump juicy salmon steak sits on top of tender white beans and sweet leeks. The beans and leeks are given a last minute zing with golden brown garlic and fresh parsley. This is perfect winter food-warm and cozy and incredibly easy. The beans are also excellent served with sea scallops or jumbo shrimp.

Recipe #293676

From the "Smokin" cookbook. Elegant sounding but absolute simplicity to pull off, this is a surefire party hit. Serve with whole wheat crackers, thin slices of seven-grain bread cut into triangles, or Pumpernickel Melba Toasts. Leftovers freeze beautifully. Makes an 8-inch round, about 20 appetizer servings.

Recipe #293674

Smoking chicken livers adds richness. You can get away with using less butter than you would in a traditional mousse. Pumpernickel melba toasts pair beautifully with the mousse, but you may substitute hearty store-bought crackers. Use cherry, alder or oak wood chips. From the "Smokin" cookbook.

Recipe #293672

From the cookbook, "Smokin" Smoked oysters topped with spinach, cream and Parmesan bread crumbs. You can smoke and fill the oysters a day in advance. They will stay incredibly moist and fresh tasting. If you are buying shucked oysters and don't have the shells they came in, choose about three small 3-inch heatproof dishes and smoke, top and broil the oysters in those.

Recipe #293670

Quesadillas are lightning-fast to put together, can be prepared in advance, and are universally loved. In other words, they are ideal for entertaining, especially for large groups. Make life easy by using canned black beans and bottled roasted red peppers. (Make sure they are, in fact, roasted) Those not labled fire-roasted or flame-roasted are, most likely, steamed to remove the skin and will lack the subtle roasted flavor of their black-specked counterparts. Draining the beans and blotting the peppers dry before putting the quesadillas together will prevent the tortillas from getting soggy. This recipe is written for grilled quesadillas, but they can be prepared just as easily in a skillet wide enough to hold them comfortably over edium-low heat, or browned on a baking sheet under the broiler. Use either smoked thighs or breasts. From the cookbook, "Smokin" Makes 10 appetizer or 4 main course servings

Recipe #293668

When it comes to serving smoked chicken as a main course, most people will offer boneless breasts for the centerpiece of a meal and use smoked thighs as an ingredient in soups, salads, and casseroles. I'm an exception to that rule, choosing legs over breasts for just about any chicken dish I'm preparing. Legs and thighs have more flavor and are easier to keep juicy, although with a stovetop smoker keeping the breasts juicy is less of a problem. From the cookbook "Smokin".

Recipe #293665

From the cookbook "Smokin". This marinade is inspired by Old Bay seasoning-the favorite seasoning for crab or shrimp. If you prefer, forego the marinade and season the shrimp with Old Bay or your favorite seafood seasoning. This recipe is to be made using a stove top smoker.

Recipe #293664

This sauce is delicious on all things grilled, especially salmon steaks, chicken thighs marinated in chilies and lime juice, and flank steak, rubbed with salt & pepper. It is also a delicious dip for warm corn chips. From the cookbook, "Smokin'" You can use either hickory or mesquite wood chips.

Recipe #293663

From the cookbook "Smokin". Use 2 small fryers (2 1/2 lbs each) or 1 large roaster

Recipe #293583

Be prepared with an extra bag of chips. From the "Smokin" cookbook. This recipe is to be made using a stove top smoker.

Recipe #293576

It is becoming harder to find pork tenderloins that are not packed in plastic, floating around in some kind of seasoned brine. I have nothing against brine, but those pre-seasoned tenderloins have an odd, artificial taste that becomes odder when smoked. Look for pork tenderloins in their natural state. From the cookbook, "Smokin" My Note: I found that after 25 minutes smoking, the meat was only half-done. My tenderloins were on the large side. I finished the tenderloins in my rotisserie for another 25 minutes, and they were perfect. Smoky juicy tender meat with a crispy outside. Used mesquite chips with the southwestern seasoning. Good combo.

Recipe #293586

Inspired by-but much better than-the little foil pack of almonds that now constitute an inflight meal, these crunchy, smoky almonds are absolutely addictive. They are much better the next day, or would be if there were any left. Start with the sugar, salt and cayenne amounts and fine tune the sweet-salty-spicy ratio as you go. I list hickory wood chips but as always, follow your whim. As for peeled vs unpeeled almonds, the choice is yours. The seasonings stick better to unpeeled almonds, but not everyone likes the slightly bitter flavor of unpeeled almonds. I do. From the cookbook, "Smokin" Makes about 2 cups

Recipe #293594

If there's one reason to buy a stove top smoker, this is it. If I had to actually narrow it down to just one reason, it would be tough, but smoking corn on the cob is definitely in the top five. The kernels keep their sweetness, which is intensified by smoking, and their crunch and juiciness. Stripped from the cob-a very simple procedure-the kernels are an amazing addition to all kinds of salads, soups, and salsas. When it comes to the most bang for the buck, smoked corn is leader of the pack. Use the milder wood chips like alder or cherry, or go for the obvious, corn cob chips. Hickory and Mesquite are quite good also. From the cookbook, "Smokin"

Recipe #293601

If you've ever enjoyed roasted garlic, you know that slow-cooking tames the beast in raw garlic. Long, slow smoking also softens the cloves to a buttery consistency-handy for whipping into mashed potatoes, or spreading on bruschetta-and adds that unmistakable flavor that only smoking can. Choose heads of garlic with small cloves-they will be easier to smoke until tender. Sometimes they are fine right out of the smoker and sometimes they need a little stint in the oven. From the cookbook, "Smokin"

Recipe #293602

This may be a little over the top to qualify as a garlic bread, but it is the best thing of this kind I've ever had. Use about 16 cloves of garlic if you want the Parmesan cheese to share equal billing with the garlic; twice that if you want the garlic to take the lead. Choose bread that is crusty and fairly dense without being doughy. Depending on the size and shape of your loaf, you may want to cut it a tad longer or shorter as described in the recipe; just be sure the butter coats the bread in an even layer without any bare spots or thick patches. it's okay if the ends of the thin onion slices turn black during baking. From the cookbook, "Smokin"

Recipe #293603

Technically and traditionally, beef jerky isn't smoked, but allowed to air-dry slowly. However, the drying process was often given a boost by hanging the strips of meat over a smoldering fire. So, when adapting the process for jerky to a stove top smoker, start with a small amount of wood and low heat and finish with a lengthy drying process that takes place in the oven, not around the campfire. Use oak, mesquite, hickory, or cherry wood chips. From the "Smokin" cookbook.

Recipe #293606

From the "Smokin" cookbook. With some boiled rice, this dish becomes a meal. The 'roast' is done entirely on top of the stove. This recipe is made using a stove top smoker.

Recipe #293608

From the "Smokin" cookbook. I particularly like to smoke Italian sausages, both hot and sweet, but you can smoke all kinds of uncooked sausages, including chicken and turkey. Take your pick of mellow wood chips like alder or apple or more assertive woods like hickory or oak. The more heartily your sausages are seasoned and spiced, the more smoke flavor they can handle.

Recipe #293609

From the "Smokin'" Cookbook. Trout and Whipped Cream? Once you taste this classic pairing from Eastern Europe the whole thing will make perfect sense. Match that combo up with an elegant little green salad dressed with lemon and olive oil and you have the makings of a four-star first course for your next dinner party. This recipe is intended to be made using a stove top smoker.

Recipe #293575

There is real depth of flavor in this sauce. It matches beautifully with sauteed or grilled chicken, poached shrimp, hamburgers or meatloaf. From the "Smokin" cookbook. This recipe is to be made using a stove top smoker.

Recipe #293572

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