How to Peel Garlic

Taleggio Langston has shared his technique to peel garlic.  Actually, Martha got a head-start on the process, but  Gourmay readers are grateful to Langston for sharing his outstanding culinary abilities with our  Gringo readers.

P.S.  It’s amazing the skills you can pick up in prison for trading securities based on  Inside Information.  Women go to prison, but guys like Cohen buy a plea bargain for $1.8 billion.   Ummm….

 

Bogey Pinson’s Smoked Fresh Salmon

During a recent visit to Texas, Thérèse informs me that she had some delicious smoked fresh salmon prepared by David “Bogey” Pinson on his Weber.   I consulted with David yesterday morning and I too recreated this simple and almost foolproof recipe for making delicious smoked fresh salmon.   If you are as tired of eating salmon as I am, the smoke adds a new taste profile that makes you want to come back for seconds.   Left-over salmon works great with scrambled eggs the next morning.

Side of Salmon for smoking

Bogey Pinson’s Smoked Fresh Salmon

Ingredients

  • A side of salmon (thicker is better) with the skin left on.  (Note:  Farmed salmon is fine!)
  • 2/3 of a cup of soy sauce
  • 1/2 cup of water
  • 2 heaping Tbsp of freshly grated ginger (or 1 Tbsp ginger powder and 1 Tbsp of fresh ginger)
  • 1 tsp (teaspoon) of garlic powder
  • 1/4 cup of sugar (or the equivalent of a sugar substitute like Truvia)
  • Hickory or Mesquite chips (for smoking).  Immerse in water at least one hour before initiating the smoking process.

Preparation

  • About six to eight hours before cooking:  combine the soy sauce, water, ginger, garlic powder and sugar (or sugar substitute) and pour over the salmon.  Cover and refrigerate.  Turn once.
  • Fire up the Weber with very hot coals placed in the middle  of the grill.  
  • Place the wood chips directly on the hot coals.  Replace the grill rack and on top place improvised aluminum foil in the shape of an edged pan.  Add the salmon skin down and pour half of the marinade sauce over the top.
  • Very Important:  Close the air vents on the top of the grill (leave the bottom open) and cook  for 20 to no more than 25 minutes.  Internal temperature should settle around 300° F.  (Note to Langston:  Do not open the grill to peek because as you will lose the smoke).
  • Remove the smoked salmon from the improvised aluminum pan and allow to settle for about 5 to 10 minutes and serve.  You may want to add a spoonful or so of the warmed marinade, but we didn’t.

Salmon served with quinoa or wild rice is great.   With respect to the cooking time, we recommend somewhere in between 20 and 25 minutes.  It depends on the thickness of the salmon, the heat of the fire and the desired moistness.   Personally, I thought the hickory chips would be a bit heavy-handed and was inclined to apple wood chips, but David’s instincts were right!   (Editor’s Note:  20 minutes is fine if you wish the salmon to be a bit pink.)

Thanks Bogey.  This is a great recipe and a welcome change to the traditional grilled fresh salmon.

Grand Dame’s Mushroom Canape

Rosemary “Grand Dame” May passed down two of my favorite  recipes to Sheila.  Her breakfast “Coffee Cake” is still served several times a year and  “Peace and Joy” Miranda  is often the lead chef in producing this family favorite when the May clan gathers.   Grand Dame’s mushroom canape is an hor d’oeuvres recipe that we don’t see as frequently but still draws praise from guests when served.  There is something about a glass of chilled sherry that makes most everything taste better.    I prefer a fino, which is a dry sherry, but there are many varieties and all quite delicious.  Most any mushrooms will do (including a wild mixture), but we normally use the easily-found Crimini.   Serve on small pieces of toasted bread which has been fried in butter and garlic salt. 

Grand Dame’s Mushroom Canape

Ingredients

8 to 12 oz. of mushrooms
1/2 cup of sherry (dry sherry recommended: fino is good, but amontillado is OK)
2 Tbsp of butter
3 to 4 Tbsp of finely chopped oninon (to taste)
1 garlice clove finely minced
Handfull of chopped parsley
Salt and pepper to taste
Serve on small toasts that have been fried in butter and garlic salt.

 Preparation

  • Wash mushrooms well and separate caps from stems.  Set chopped caps aside until later.
  • Chop stems and saute in butter with finely chopped onions and minced garlic to taste
  • Season with salt, pepper to taste
  • When they are thoroughly cooked (about 5 to 7 minutes) add sherry and simmer gently for 5 minutes.  (Note:  they may be set aside for serving)
  • Just before serving, add a bit more sherry to taste, lots of fresh copped parsley and freshly ground pepper and the mushoom caps (chopped if too large).  Cook until caps soften (3 to 5 minutes)
  • Serve hot on points of bread which have been fried in butter and garlic and then placed in an oven to become crish.

Serve these butter-laden hor d’oeuvres in the kitchen to avoid unpleasant surprises the next morning on your living room carpet or furniture.  Enjoy.