212 and smoked mashed Recipes

smoked streaky bacon or 175 g just under 6 oz, leeks or 100 g just over 3 oz, egg, mushrooms , a small mushroom variety or 175 g just under 6 oz, tomatoes or 175 g just under 6 oz cherry, white cabbage or 225 g just over 7 oz , cooked, vegetable oil, potatoes or 450 g just over 14 oz , cooked and mashed, salt & freshly ground black pepper

smoked bacon, chopped, chopped spanish onion, diced green bell pepper, fresh garlic clove, mashed, tomato sauce, smoky barbecue sauce, pure grade a maple syrup, apple cider vinegar, molasses, worcestershire sauce, onion powder, smoked paprika, ground celery salt, ground mustard, ground black pepper, ground allspice, ground ginger, white beans

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

water, kosher salt, crushed red pepper, ground cumin, dried thyme, coarsely ground black pepper, garlic cloves, peeled and mashed, bay leaves, beer, onion, cut into 8 wedges, red potatoes, quartered, low-fat smoked sausage or low-fat kielbasa (such as hillshire farms), cut into 1/2-inch-thick slices, ears shucked corn , halved crosswise, shrimp, unpeeled

shredded smoked gouda cheese, mayonnaise, sliced green onion, garlic powder, fresh coarse ground black pepper, whole wheat bread, crusts removed and toasted, butter, softened, shaved deli hickory smoked turkey, tomatoes, ripe avocado, peeled and mashed, romaine leaves

shredded smoked gouda cheese, mayonnaise, sliced green onion, garlic powder, coarsely ground pepper, whole wheat bread, crusts removed and toasted, butter, softened, shaved deli hickory smoked turkey, tomato, ripe avocado, peeled and mashed, romaine leaves

mashed sweet potato (about 1 large or 2 medium), cooked quinoa, egg, lightly beaten, whole wheat flour, chipotle chile in adobo, minced, lime, juiced, fresh cilantro, chopped, cumin, smoked paprika, salt and pepper, white cheddar cheese, shredded, avocado, peeled and pitted, greek yogurt, fresh parsley, chopped, dried dill, smoked paprika, onion powder, garlic clove, minced, vinegar, salt and pepper

smoked haddock, butter, mashed potatoes, egg, dijon mustard, mild curry paste, chili powder, ground turmeric, black pepper, fresh parsley (and coriander, small handful), plain flour, eggs, beaten, breadcrumbs, vegetable oil (for frying )

smoked kielbasa (preferably beef and pork), cut crosswise into 3-inch lengths, olive oil, onions, chopped (6 cups), salt, black pepper, unsalted butter, granny smith apple, reduced-sodium chicken broth (14 fl oz), mashed potatoes

mashed potatoes, chilled, plain breadcrumbs, serrano ham, diced small (about a half-cup), roasted red peppers or 1/2 cup piquillo pepper, diced small, eggs, egg yolk, fresh ground black pepper, more to taste, smoked paprika (optional), kosher salt, more to taste, all-purpose flour, olive oil or vegetable oil, for frying

mashed potato flakes, yellow cornmeal, garlic salt, dried chipotle powder (to taste), very thinly sliced green onion, milk, shredded sharp cheddar cheese or 1 cup smoked cheddar cheese, frozen super sweet corn , defrosted (2 1/4 cups), olive oil nonstick cooking spray, sour cream

smoked bacon, whole grain mustard, scallops , u 10 dry pack preferred, creme fraiche mashed potatoes , recipe follows, heavy cream, sour cream, red potatoes, salt, cream cheese, room temperature, roasted garlic, house seasoning , recipe follows, seasoned salt, unsalted butter, sliced green onions, chopped chives, salt, black pepper, garlic powder

hard-boiled eggs, halved, mayonnaise, mayonnaise, sour cream, sour cream, chopped sun-dried tomato, chopped sun-dried tomatoes or 1 tbsp mashed smoked salmon, mashed smoked salmon or 1 tbsp crumbled crisp bacon, crumbled crisp bacon or 3 tbsp of finely chopped capers, parsley or 1/4 tsp chives or 1/4 tsp parmesan cheese or 1/4 tsp paprika, black olives or 1/4 tsp green olives

fresh salmon, smoked salmon (i like the cajun smoked from costco), soft cream cheese, mashed, horseradish, lemon juice, mayonnaise, garlic, crushed, liquid smoke (omit if using smoked salmon), parsley flakes (omit if using a flavored smoked salmon)

kosher salt, brown sugar, black peppercorns, juniper berries, allspice berries, yellow mustard seeds, bay leaves, cinnamon stick, broken, beef brisket , trimmed from butcher, butter, softened, rye bread, beer braised sauerkraut , recipe follows, swiss cheese, sliced, smoked russian dressing , recipe follows, applewood smoked bacon, diced, spanish onion, diced, sauerkraut (bagged or jarred), drained, brown sugar , plus more if needed, ipa beer, bay leaf, salt and freshly ground black pepper, mayonnaise, ketchup, sweet pickle relish, drained, worcestershire sauce, anchovies, mashed, drops liquid hickory smoke

a large smoked haddock (weighing around 2 lb) or smoked white fish, onion, finely chopped ., milk, butter, mashed potato, salt and pepper, bay leaf, chopped parsley, water, triangles of toast (as an accompaniment)

dried beans (almost any type can be used. i like the large speckled brown and white flattish ones you find in the market in budapest, but i don tsp know that i ve seen them in the us), smoked pig s feet, smoked pork ribs, celery knob, peeled and diced (for those in the united states who cannot find celery knobs, a few pieces of celery should make a fine substitution), yellow onion, chopped, olive oil, italian parsley, chopped, all-purpose flour, hungarian paprika (make sure it s fresh, not the funky stuff that has been sitting at the back of your cupboard for three years. it should be bright red and smell very pungent. in case you didn tsp know, paprika simply means pepper in hungarian, and the dry paprika powder you use as a spice is actually ground hungarian peppers. like a bell pepper or chile you d use fresh, paprika just isn tsp as good when it s been sitting on your shelf for months!), garlic clove, mashed, smoked pork sausage (see note ), salt to taste, sour cream

shredded smoked gouda cheese, mayonnaise, sliced green onion, garlic powder, coarsely ground pepper, whole wheat bread, crusts removed and toasted, butter, softened, shaved deli hickory smoked turkey, tomato, ripe avocado, peeled and mashed, romaine leaves