10 p smoked Recipes

poached eggs, salt for every quart of water, white wine vinegar for every quart of water, eggs , as many as needed, clarified butter, unsalted butter - makes 1 cup clarified butter, hollandaise sauce, cold water, champagne vinegar, lemon juice, salt, egg yolks , stirred together, clarified butter , just barely warmed, chopped tarragon leaves, tabasco, shredded potato pancake, russet potatoes , scrubbed and peeled, egg, all purpose flour, juice 1/4 lemon, unsalted butter, softened, salt and freshly ground black pepper, up to 1 cup clarified butter or neutral oil such as grape seed, corn, or canola, smoked salmon benedict, hollandaise sauce, butter, softened, potato pancakes, poached eggs, smoked salmon, sliced chives, freshly group black pepper

vegetable oil, potatoes - peeled and cubed, smoked sausage, sliced, onion, sliced, green bell peppers, chopped

quick-cooking brown rice, frozen peas, olive oil, chicken breasts , of approx. 4oz each diced, yellow onion, finely chopped, garlic cloves, minced, fully cooked smoked turkey sausage, sliced, crushed tomatoes, saffron thread, turmeric, paprika, hot seasoning, sauce (optional), shrimp, peeled and deveined

boneless pork loin chops, 1 1/4-inch thick (i use niman ranch all natural pork, the best!), thick-cut applewood smoked bacon, fresh rosemary, balsamic rosemary butter (recipe follows), chilled unsalted butter, room temp, aged balsamic vinegar, leaves from 1 rosemary sprig, finely chopped (about 2 tbsp), kosher salt and freshly cracked black pepper to taste, blue cheese mashed potatoes (recipe follows), idaho potatoes (about 3 lb), salt, heavy cream, unsalted butter (i used kerrygold butter), freshly ground black pepper, roquefort , or other french blue cheese such as bleu d avergne or fourme d ambert (i used creamy danish blue and it was delicious), minced fresh parsley leaves

lobster tails , meat removed from shell, avocado, sliced, applewood smoked bacon, cooked and chopped, heirloom tomato, sliced, a couple handfuls organic baby spinach, classic french dressing, s &p to ta te, french dressing, fresh lemon, juiced, champagne vinegar, country dijon mustard, shallots, chopped, fresh chopped herbs , such as tarragon, basil, chives, olive oil, pink himalayan salt & fresh ground black pepper to taste

chunk tuna , in-water & well-drained (original recipe did not call for draining liquid), sugar substitute (brand of choice), wine vinegar (i used red wv), worcestershire sauce (i used litre&p), prepared yellow mustard (french s), dried onion flakes, chili powder, liquid smoke (hickory... optional, my addition), water (my addition to replace liquid drained off tuna)

stalks of fresh asparagus, good extra virgin olive oil for drizzling, a liberal amount of alderwood smoked sea salt, fresh ground pepper, shavings of parmigiano-reggiano cheese, splash of apple cider vinegar, extra-large eggs

fresh or frozen spinach, dice or minced onion, mushroom, diced, fresh garlic, minced, hickory smoked bacon, diced, farm fresh free range chicken eggs, slightly beaten, a scant 1/8 tsp ground thyme , if you have leaves use about 1/4 tsp, s & p to ta te