118 hot sour smoked Recipes

smoked sausage, sliced, green bell pepper, sliced into long strips, red bell pepper, sliced into long strips, onion, thinly sliced, butter, salt and pepper to taste, sweet and sour sauce, ground cayenne pepper, hot pepper sauce , or to taste

smoked salmon, cream cheese, softened, sour cream, chopped green onions, salt, drops hot pepper sauce, fresh lemon juice, worcestershire sauce

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...

fresh lime juice, divided, chopped red onion, chopped fresh cilantro, no-salt-added whole-kernel corn, drained, jalapeno pepper, seeded and minced, black beans, rinsed and drained, hot-smoked salmon, flaked, shredded monterey jack cheese, grated cotija cheese, flour tortillas, halved grape tomatoes, diced peeled avocado, reduced-fat sour cream, salt, cilantro sprigs (optional), lime wedges (optional)

lightly packed) 1/2-inch cubes french baguette with crusts, butter, vegetable oil, russet potatoes, peeled, cut into 1/2-inch cubes, chopped shallots, hot-smoked salmon fillets, skinned, flaked into bite-size pieces, minced fresh chives, minced fresh dill, eggs, half and half, sour cream, dijon mustard, salt, ground black pepper, sour cream, capers, fresh dill sprigs

flaked smoked whitefish, fat-free mayonnaise, fat-free sour cream, old bay seasoning, drops hot pepper sauce , or to taste, drops worcestershire sauce , or to taste, drops liquid smoke flavoring (optional), cracked black pepper to taste

chopped onion, fresh mushrooms, chopped, butter, smoked oysters, drained and chopped, cream cheese, softened, sour cream, seasoning salt, pepper, hot pepper sauce

cream cheese, room temp, green onion, chopped, sour cream, chopped fresh dill, hot pepper sauce, salt-free cajun seasoning, smoked trout fillets, chopped red onion, capers, drained, cracker

reduced-fat cream cheese, cubed, fat-free sour cream, smoked salmon or lox, capers, drained, green onions, chopped (white parts only ), dried thyme, lemon juice, hot pepper sauce, pepper, minced chives, assorted fresh vegetables or assorted crackers

banana pepper, dried red chili , deseeded, chopped and soaked in hot water, fresh red chile, chopped, garlic cloves, chopped, golden shallots, chopped, sea salt , to taste, shrimp paste, smoked trout, chicken stock, stalks lemongrass, pounded, kaffir lime leaves, sliced, fish sauce, palm sugar, lime juice

smoked sausage 1/2 inch slices, red bell pepper cut into strips, yellow bell pepper cut into strips, onion 1/2 inch pieces, pineapple chunks juice reserved for another use, dark brown sugar firmly packed, white vinegar, lite soy sauce, water, ketchup or chili sauce, cornstarch, hot cooked rice

potatoes (about 7 medium), salmon (only use hot-smoked or kippered salmon, not regular cold-smoked salmon), red onion, minced, prepared horseradish, whole grain mustard, capers, drained, fresh ground black pepper, butter, vegetable oil, vinegar (any kind ), salt, eggs, sour cream , thinned with heavy cream

light sour cream, mayonnaise, fresh graded parmesan cheese, vegetables, recipe mix, hot sauce, liquid smoke

globe eggplants, sweet onions, sweet apples (not tart like granny smith or macintosh), shallot minced, butter or lite, olive oil, crushed garlic, garam massala (an indian spice mixture that can be found in any indian store or in the asian section of most supermarkets), ground cumin, hot indian curry powder , to taste, dried basil, qt. chicken stock, cream sherry, sour cream (lite or non-fat ok), salt & hot sauce to taste, sugar to taste, hickory or mesquite chips for smoking

links chorizo sausage, casings removed, smoked gouda cheese, shredded, chopped red onion, egg, cream cheese, sour cream, hot sauce (recommended ( frank s red hot), salt & freshly ground black pepper, jalapeno peppers, stemmed, seeded and halved

good chuck in 1 inch cubes and smoked with whatever flavor, hickory, mesquite, etc., as you like, pork also cut in cubes and smoked with whatever flavor, hickory, mesquite, etc., as you like, chili powder, oregano, onions, diced tomatoes, green peppers, hot pepper sauce of flakes to taste, salt + pepper, sour cream, scallions, water, olive oil

hot dogs, extra thin smoked bacon, sharp cheddar cheese monterey jack cheese or 2 oz colby cheese, cut into four thin strips, hot dog buns, sour cream, avocado, chopped, hot salsa or mild salsa, pico de gallo, canned jalapeno slices (or fresh ), onion, chopped, cilantro, chopped

vegetable oil, for brushing, four 10-inch flour tortillas, pepper jack cheese, shredded or thinly sliced, sliced smoked turkey, extra-virgin olive oil, fresh lime juice, sour cream, plus more for serving, arugula , thick stems discarded, tomatoes--halved, seeded and diced, salt and freshly ground pepper, hot sauce and lime wedges, for serving