By our stove top smoked chives techniques we will be adding a pinch of smokey flavor to these wonderful bright green chives
STOVE TOP SMOKED CHIVES FRESH FROM THE GARDEN
Fresh chives are in season so why not do something different with this wonderful herb and try your hand a smoking them! One of the easiest methods for controlling the heat and smoke level to a delicate item like herbs is to use a stove top smoker or stove top smoker set up with a cast iron pan. The point of smoking the chives is to add a depth of flavor to any recipe.
A stove top wood smoker or cast iron pan with an insert pan for the chives and a lid
Be sure your smoker base pan of the stove top smoker unit or of your cast iron pan is clean of any previous wood chips or food scraps. Add the SmokinLicious® Wood Products Minuto® Smoker Wood Chips in Size #6 in the base of the unit or skillet, about a dessert plate full of chips. Be sure to select a wood flavor that will not overpower the chives flavor. My choice is Sugar Maple. The chips should be left dry as stove top techniques work best with dry wood product.
HEATING THE PAN:
After adding the wood chips turn the heat level of your stove to medium. Put the cover of the unit on or a lid on the pan and let the chips begin to smoke. On the stove top unit, keep the vent top open about ¼ turn. You can alter the position of the lid on a skillet so it isn’t air tight. Remember, you’ll want to trap most of the smoke into the unit or pan. Once you see smoke vapor exit the vent, it’s time to add the chives.
Putting the chips in the bottom of the pan
PREPARING THE CHIVES:
Gently wash the chives and trim the bloom heads of the stalks as well as any dry bottoms. Pat the chives dry and place in the food pan.
Using a stove top smoker will be the easiest way to get smoke flavor to each chive as the food pans have evenly placed vent holes to ensure great flavoring to every part of the food item. Maintain a temperature of about 150°F to ensure that you don’t burn the chives. About 10 minutes into the infusion, check the chives by lifting off the cover and see if they have taken on a golden hue. If so, you’re about ½ way there! At this point, the chives will begin to lose moisture and become similar to a dried herb.
After about 20 minutes, you’re ready to remove the chives and start on the next batch. Once the smoking process is finished, starting thinking of all the uses for this flavorful smoked herb. Be sure to check out our recipe postings to give you inspiration. Please try using our stove top smoked chives technique on this seasonal herb for a wonderful smokey flavor.
All the supplies you need to add a smokey flavor to this wonderful fruit- strawberries for Smoked Strawberries
HAND HELD SMOKING OF FRESH STRAWBERRY FOR SMOKED STRAWBERRIES
Harvesting fresh strawberries is now in season so why not do something different with this fruit favorite and try your hand at smoking them! One of the easiest methods for controlling the smoke level to a fruit is to use a hand held food smoker.
It’s the time of year that you see the roadside stands offering locally grown fresh strawberries.
A food bag large enough to fit over the sheet pan or plastic wrap
A lighter or small kitchen torch
HANDHELD FOOD SMOKER PREPARATIONS:
Assemble the handheld food smoker according to the manufacturer’s instructions. Add the SmokinLicious® Gourmet Wood Products Piccolo® Wood Chips in Size #6, #8 or #10 to the chip bowl of the unit. You will only need a Tablespoon or two on hand. Be sure to select a wood flavor that will not overpower the strawberry. My choice is Alder.
PREPARING THE STRAWBERRIES
Gently wash the strawberries and trim the stem head. You may smoke the strawberries whole or in cut pieces, your choice. Pat dry and lay them out on the sheet pan.
Once the strawberries are on the sheet pan, take a food storage bag or plastic wrap and secure around the sheet pan holding the strawberries. Leave the end of the bag open or one corner of the plastic wrap open on the pan. Position the smoking tube of the handheld food smoker under the plastic wrap or in the bag and then seal around the tube.
SETTING UP THE SMOKER IN THE BAG
Turn on the handheld food smoker and light the chips. Immediately, you will see smoke being produced inside the plastic wrap or bag. Decide how much smoke vapor you want in the bag – though I prefer to fill it right up. Turn off the handheld food smoker and remove the tube. Then seal the bag with a cable tie or twist tie or secure the plastic wrap to the sheet pan.
I like to wait until I see most of the smoke vapor dissipate from the bag before opening. Once the smoke infusion is finished, you can begin to use the smoked strawberries in any recipe that calls for this fabulous fruit. Be sure to check out our recipe postings to give you inspiration including the Smoked Strawberry Napoleon with Prosecco Cream.
EMBER ROASTING FRESH ASPARAGUS ON A HIBACHI OR OTHER CHARCOAL EQUIPMENT
Its Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh! Learn how easy it is to ember roast this thick skinned vegetable to bring out the fantastic flavor of this vegetable as a side dish, or used as an ingredient in other recipes like a refreshing dip, soup, or stuffing for meat or fish.
Fresh asparagus with thick stalks (or store bought is fine)
PREPARING TO EMBER COOK:
Clean the Hibachi or small charcoal grill unit of all previous ash, as well as any leftover wood and charcoal. Add the SmokinLicious® Culinary Wood Products Grande Sapore® Wood Chips in the base of the Hibachi on the charcoal grates. If not using a Hibachi unit, then place the wood chips in the charcoal area of your small charcoal grill. I like to use Wild Cherry Grande Sapore® Chips to bring a balance to the asparagus’ flavor. Since I plan to use my roasted asparagus as an ingredient in other recipes, I’m using the chips in their natural state rather than soaking in a flavored liquid but feel free to soak in wine, alcohol, juice or other liquid of your choice.
Items need for this recipe
LIGHTING THE FIRE
After loading the Hibachi or other unit with my Grande Sapore® Cherry Chips, I light the chips using a small kitchen size torch. I let the chips burn down until I have about 2-3 inches of hot embers to cook with. I need the layer long enough to accommodate the spears of asparagus and deep enough to ensure the embers encircle most of the spear. I keep plenty of extra Grande Sapore® Cherry chips on hand to ensure I get the depth and size of the ember bed throughout the cooking process. This includes maintaining a perimeter of unlit chips around the hot embers.
PREPARING THE ASPARAGUS
While I wait for the chips to burn down into embers, I start preparation of my fresh asparagus. First, I gently clean the spears and then trim the bottoms just where they are a bit dried out and tough. I gently pat dry and leave them in a tray to wait on the fire. I drizzle some oil over my asparagus spears and sprinkle with sea salt and fresh ground pepper. The oil will help the seasoning stick to the spears and also ensure an even cook on the asparagus. Letting the asparagus sit while you wait on the embers allows the seasoning to penetrate the stalks, giving it additional flavor.
EMBER ROASTING FRESH ASPARAGUS TECHNIQUE
Once I have a bed of hot embers, I’m ready to cook! I won’t be needing the grill grates as asparagus has a nice thick skin so it’s an ideal vegetable to be placed directly on the hot coals. Prior to adding the asparagus, I add some more wood chips to the outside perimeter of my cooking area so that I will be able to bring in new embers as needed. In addition to providing new embers, the unlit chips will provide additional heat to the grill as they ignite.
Asparagus cooking directly on the embers
I lay my asparagus spears into the hot embers allowing the coals to wrap around the majority of each spear.
As I’m using very thick diameter spears, I will let the asparagus cook in the embers for about 10 minutes prior to
checking on the char level. Just like with conventional cooking, you’ll see the asparagus get a brighter green sheen as they cook through. Once I see a nice layer of char develop to the skin, I will turn the spears with tongs. The oil will also give a nice golden hue.
I’ve turned the asparagus spears only as the char develops on each side until they are fully charred and the spears have tenderized. You’ll know the perfect tender level when you prick the spear with a knife tip and it just penetrates.
Now I’m ready to use these beauties in my recipes but only after a few spears are enjoyed as is. Ah, the perks of cooking over hot embers. Bon-Bar-B-Que!
Please go to- Smokinlicious Instagram #smokinliciousasparagus for the audio instructional series
Dr. Smoke- ember roasting Fresh Asparagus on the Hibachi is adding a charcoal side burner!