Monthly Archives: April 2012

stovetop smoked rainbow trout

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a simple recipe for trout using a stovetop smoker

2 whole gutted trout,tail and head intact about 12 oz each
4 sprigs rosemary
1 lemon thinly sliced
olive oil
cherry or alder wood for the smoker

prepare the smoker using 1 1/2-2 Tbsp wood chips following teh directions of your smoker (i use a cameron smoker)
oil the fish using a paper towel or pastry brush
place 2 sprigs rosemary in the cavity of each fish
place the lemon slices on the fish
smoke for about 25 minutes,checking after 22 minutes for doneness

remove from the smoker and let sit for 5 minutes or so before serving. I fillet mine before serving

thats it.  firgure 1 fish per person

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Holiday Brisket

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Nothing says holiday like a brisket cooked what i call jewish grandmother style

heres a twist on my traditional recipe.

4-5 lb brisket
1 white onion coursly chopped
1 package onion soup mix
1 6 oz can tomato paste
1 16oz can jellied cranberry sauce
1/2 cup red wine
1 tbsp oil
1/2 tsp paprika
preheat the oven to 500

in  medium saute pan heat the oil. add the onions and paprika and saute until the onions are nice and soft stir in the wine and stir to deglaze the pan. pour into a medium bowl. add the cranberry sauce,onion soup and tomato paste. fill the tomato paste can with water and add to the mix. stir,breaking up the cranberry sauce until its well mixed.  set aside.

in a large baking pan add the brisket fat side down. cook at 500 for 15 minutes. remove the pan and turn the oven down to 350
spread a large piece of heavy duty foil out on the counter. place the brisket fat side down. pour the sauce mixture over the brisket. using more foil seal the brisket up tightly and return to the baking ban. cook at 350 2 to 3 hours until a meat thermometer reads 185-190 degrees. remove from the foil and let rest at least 15 minutes  before slicing across the grain. while the brisket is resting pour the juices from the pan into a gravy bowl.

if desired the brisket can be made a day early and refrigerated in the juice,covered tightly. if you do this remove the meat from the sauce the next day. skim the fat from the sauce. pour the sauce int a saucepan and bring to a boil. place the meat in a baking pan,pour the heated sauce over the meat,cover with foil and heat until warm

serves 6-8