The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

Listen

THE SMOKED PEAR BELLINI COCKTAIL

Taking the popular Bellini cocktail featuring Prosecco to a new level, this recipe features smoked pear.  Once you’ve followed our segment on smoking fresh pears, you’ll be ready to try this distinct cocktail.  Be warned, this is not for the light, fruity drinker as this has a strong, smoky undertone giving it more of a savory flavor.

Ingredient List:

Here’s what you will need for Smoked Pear Bellini:

Making Simple Syrup to Sweeten Things Up:

The first step to a balanced Bellini is to make the simple syrup which will provide the sweet flavor to the smoky undertone.  Place a saucepan over medium-high heat and add 1 cup of water and 1 cup of sugar.  I am using organic sugar which will give a yellow-amber hue to the finished syrup.  Be sure to keep stirring the mixture until a low boil occurs.  The sugar will be completely dissolved at that point.  Remove from the heat and pour into a measuring cup for ease in adding to the blender.  The simple syrup must cool complete prior to using in the fruit puree.

Making Smoked Pear Puree

Now it’s time to take the previously smoked pears and begin preparing for the blender.  Although the skin of the pear is high in nutrient value, when smoked with the skin on, the skin can become quite dense.  I will be removing most of the skin for this reason since we want a smooth puree.  Using a paring knife, I remove the skin of each pear half and then cut into small cubes.  I add these cubes to my blender.  Be sure there are no hidden seeds.  You will see the golden hue to the pear meat which resulted from the smoking process. If using a lower power blender, you may need to do this step in two parts to ensure a full puree.

Starting with the blender set to a low setting, begin blending the cut pears, slowing increasing the speed to a medium setting.   Beginning adding the simple syrup in a steady stream until completely combined.  Increase the blender speed to medium-high and blend until the pear puree appears fine and smooth, with no evidence of chunks.

Constructing the Smoked Pear Bellini

I like to pour the pureed pear mixture into a serving pitcher to make it easier to make each drink serving.  Get a bottle of Prosecco that has previously been chilled already.  Add about a 1/3 of a glass of smoke pear puree to each serving

glass and top with chilled Prosecco.  Then skewer a sliced smoke pear and rosemary sprig to each glass.  Serve while still chilled.

Saluté

Using seasonal pears, in this case Bosc variety, we bring a smoky version to the standard Bellini featuring Prosecco sparkling wine.  With a simple puree of previously smoked pears, the addition of simple syrup, and a blending of the two with Prosecco, the result is a distinct, savory version of the Pear Bellini cocktail.  Enjoy the Smoked Pear Bellini cocktail and don’t be afraid to add your own special additions like pomegranate, cranberry or even a bit of vodka for those who like a strong fruity cocktail.  Cheers!

********************************************************************************************************************************

THE SMOKED PEAR BELLINI COCKTAIL

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Cocktail

Cuisine: Italian

Yield: 6-8 servings

Giving you an innovative recipe for the traditional fruit Bellini, how about trying the Smoked Pear Bellini with Ash wood flavor infusion using culinary cooking wood products from SmokinLicious®

Ingredients

Instructions

  1. The first step to a balanced bellini is to make the simple syrup. Place a saucepan over medium-high heat and add 1 cup of water and 1 cup of sugar.
  2. Be sure to keep stirring the mixture until a low boil occurs. The sugar will be completely dissolved at that point. Remove from the heat and pour into a measuring cup for ease in adding to the blender. The simple syrup must cool completely prior to using in the fruit puree.
  3. Using a paring knife, remove the skin of each pear half and then cut into small cubes. Add these cubes to the blender.
  4. Starting with the blender set to a low setting, begin blending the cut pears, slowing increasing the speed to a medium setting.
  5. Begin adding the simple syrup in a steady stream until completely combined. Increase the blender speed to medium-high and blend until the pear puree appears fine and smooth, with no evidence of chunks.
  6. Add about a 3-4 tablespoons of smoked pear puree to each serving glass and top with chilled Prosecco.
  7. Then skewer a sliced smoked pear and rosemary sprig to each glass. Serve while still chilled.
https://smokinlicious.com/recipe/2017/02/24/the-smoked-pear-bellini-cocktail/

*****************************************************************************************************************************************************

Dr Smoke

Dr Smoke

Purchase Products:

Wood Chips- Minuto®

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.
Simple Ingredients Are Used for This Savory Smoked Pear Salad with Gorgonzola

Ingredients to make a savory smoked pear salad

Listen

SMOKED PEAR SALAD WITH GORGONZOLA

When your craving salad but our tired of the same boring options, take it a step further and feed all your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®!

This is a very simple salad once you’ve followed our segment on smoking fresh pears.  With pears in season during the colder months, it’s a great time to get your serving of greens.  So, let’s get started with what you will need for Smoke Pear Salad with Gorgonzola:

Ingredients:

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • fresh pepper

Preparing the Salad:

Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad.  Now, this is where you need to make some decisions on how you want your salad to look.  You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce.  I will be chopping my lettuce and cubing my smoked pears.  Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.  I’ll be balancing the two out with my vinaigrette.

Specially Diced Lettuce Arranged in a Bowl

Chopped Boston Lettuce

Boston lettuce is ideal for forming its own bowl and is an ideal choice for this pear salad.  If you want to use the leaves whole, lay 1-2 for a good personal size salad.  I am chopping my lettuce for a full side dish platter.  Be sure to clean the lettuce and pat dry prior to using.  The lettuce, if cut, should be rough cut in order to hold the pe

ars and hold the vinaigrette.

Assembling the Salad:

Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear.  Be sure you try to keep the pears in a single layer.  Now it’s time to add the Gorgonzola cheese.  Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.  It’s that simple!  Now you’ll see just how well these colors all work together.  Pleasing to the eyes and mouth!

Specially Diced Smoked Pears Placed on Lettuce Awaiting the Zesty Gorgonzola

Adding Gorgonzola

Making the Vinaigrette:

Now that the salad components are plated it’s time to prepare the vinaigrette.  I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad.  You will need a small whisk as well.  First, add 1/3 cup extra virgin olive oil to the measuring cup.  Then add 1/3 cup balsamic vinegar – I am using a tangerine infused balsamic vinegar for a citrus flavor to this salad.  To the liquids, grind some fresh ground pepper and then whisk until combined and thickened.  Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.

 

The Finish:

Vinaigrette Spritzed Over Smoked Pears and Gorgonzola- Adding the Finishing Touch to a Savory Salad

Finished Salad

Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and Gorgonzola.  It’s your choice how much to add but just be sure you get most of the components coated with a bit or you’ll be missing out on the fantastic balance of all the flavors.  Smoky depth of the pears, bite of the Gorgonzola, crisp freshness of the lettuce and the tang of the oil and vinegar.  A perfect way to get heartiness in a salad while enjoying the benefits of healthiness.  Bon appetito!

**********************************************************************************************************************************************************

SMOKED PEAR SALAD WITH GORGONZOLA

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Category: Salad

Cuisine: American

Yield: 2-4 servings

When your craving salad but tired of the same boring, unimpressive options, take it a step further and feed your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®! This is a very simple salad once you’ve followed our segment on smoking fresh pears.

Ingredients

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using Tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • Fresh pepper

Instructions

  1. Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad. You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce. Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.
  2. If you want to use the lettuce leaves whole, lay 1-2 for a good personal size salad. I am chopping my lettuce for a full side dish platter. Be sure to clean the lettuce and pat dry prior to using. The lettuce, if cut, should be rough cut in order to hold the pears and hold the vinaigrette.
  3. Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear. Be sure you try to keep the pears in a single layer.
  4. Now it’s time to add the gorgonzola cheese. Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.
  5. Now that the salad components are plated it’s time to prepare the vinaigrette. I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad. You will need a small whisk as well.
  6. First, add 1/3 cup extra virgin olive oil to the measuring cup. Then add 1/3 cup balsamic vinegar – I am using a Tangerine Infused Balsamic vinegar for a citrus flavor to this salad.
  7. To the liquids, grind some fresh ground pepper and then whisk until combined and thickened. Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.
  8. Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and gorgonzola.
https://smokinlicious.com/recipe/2017/02/15/smoked-pear-salad-with-gorgonzola/

**********************************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

 

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

SMOKED BUTTERNUT SQUASH SOUP WITH BABY KALE

One Taste Will Make You a Smoked Squash Believer!

One Taste Will Make You a Smoked Squash Believer! – Dr. Smoke

If you joined our SmokinLicious® Instagram series on stove top smoking of butternut squash, then it’s time to take your wonderful smoke-infused butternut squash to the next level and make a fabulous soup just in time for the holidays and cold season.  Smoked Butternut Squash with Baby Kale Soup. This recipe will serve 4-6.  Gather the following ingredients:

 

Ingredients:

  • 1 medium smoked butternut squash that was smoked in ½” slices
  • 1 cup of baby kale with stems and membranes removed, washed and dried
  • ¼ cup sour cream or crème fraiche (I prefer the crème fraiche for extra smooth texture in soups)
  • 6 strips of bacon
  • 1 cup broth (you can use chicken or vegetable but water is fine too)
  • 1 medium white onion, diced

Keep in mind, you can keep this vegan but omitting the bacon and cream. For equipment, you will need a food processor or blender, cutting board, chef’s knife, frying pan for the bacon, and soup pot.

 

Cooking Process:

Bacon Adds That Special Flavor Touch

Bacon Adds That Special Flavor Touch-Dr Smoke

 

To start, place a frying pan over medium high heat and allow to heat completely as this will ensure crisp bacon.  Add the 6 strips of bacon and cook until well done, about 6-8 minutes. You will want to flip the bacon after the first 3-4 minutes. Take the cooked bacon from the pan and place on a plate lined with paper towels to remove the excess drippings.  Reduce the heat under the frying pan to medium keeping the fat renderings from the bacon.  To the bacon drippings, add the diced white onion.  Cook until slightly translucent.

 

 

Processing Ingredients:

Smoked Butternut Squash- Yum, Yum Yummy!

Smoked Butternut Squash- Yum, Yum Yummy!- Dr Smoke

 

While the onion is cooking, place the previously smoked butternut squash slices into a food processor or blender and puree until smooth. Don’t worry if you don’t get all the lumps out as this will be processed a second time.  Add this mixture to the cooked onion and combine.  After 3 minutes, reduce the heat to low and add the ¼ cup of sour cream or crème fraiche, mixing in well to ensure creaminess throughout.

While the onion, squash, cream mixture is simmering on low heat, add 1 cup of baby kale leaves to the food processor and pulse until reduced to fine particles.  Add the chopped kale to the squash mixture and combine well.  Then remove the mixture from the heat and allow to cool slightly. While the mixture is cooling, chop four slices of the crisped bacon into small pieces.  Add to the squash mixture and combine well.

 

A Velvet Smooth Finish:

Blend to a Smooth Velvety Texture

Blend to a Smooth Velvety Texture- Dr Smoke

 

Add the slightly cooled smoked squash mixture to a blender or food processor, and start the machine on a low setting.  As the mixture is pureed, slowly add 1 cup of broth to thin out the puree. You may use water if you prefer. You may add additional broth until the consistency is at your preferred level but 1 cup should be about the mark.  I like this particular soup to coat a spoon which means it will coat my insides!  Take your reduced smoked squash mixture and pour into a soup pot and place on a low setting for about 20 minutes to allow the flavors to marry.

 

The Finish:

 

Finished Squash Soup Topped with Crispy Bacon

Oh My Gosh! Unbelievably Tasty!- Dr Smoke

Now, ladle this silky, smooth soup into serving bowls and place a small amount of the chopped bacon from the remaining two slices to each serving bowl.  As you put this luscious soup into your mouth, your palate will pick up the subtle sweetness of the cinnamon and light smokiness from the stove top smoking process, while the silkiness of the cream provides a balance to the heartiness of the bacon.  This is a great way to use seasonal squash and keep those of us in the cold portion of the world warm this winter.  Bon Appetito!

 

Bon-Bar-B-Q!

****************************************************************************************************************************************************

Smoked Squash & Kale Soup

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 29 minutes

Category: Soup

Cuisine: American

Yield: 4 servings

Our Smoke Butternut Squash With Baby Kale Soup recipe is sure to become a winter favorite. We even include suggestions on making this a vegan dish as well. Your guests and family will love the subtle wood-fired flavoring to the squash produced from our forest grown, 100% bark-free hardwoods at SmokinLicious®.

Ingredients

  • 1 medium smoked butternut squash that was smoked in ½” slices
  • 1 cup of baby kale with stems and membranes removed, washed and dried
  • ¼ cup sour cream or crème fraiche (I prefer the crème fraiche for extra smooth texture in soups)
  • 6 strips of bacon
  • 1 cup broth (you can use chicken or vegetable but water is fine too)
  • 1 medium white onion, diced
  • Keep in mind, you can keep this vegan but omitting the bacon and cream.
  • For equipment, you will need a food processor or blender, cutting board, chef’s knife, frying pan for the bacon, and soup pot.

Instructions

  1. To start, place a frying pan over medium high heat and allow to heat completely as this will ensure crisp bacon. Add the 6 strips of bacon and cook until well done, about 6-8 minutes. You will want to flip the bacon after the first 3-4 minutes.
  2. Take the cooked bacon from the pan and place on a plate lined with paper towels to remove the excess drippings. Reduce the heat under the frying pan to medium keeping the fat renderings from the bacon. To the bacon drippings, add the diced white onion. Cook until slightly golden.
  3. While the onion is cooking, place the previously smoked butternut squash slices into a food processor or blender and puree until smooth. Don’t worry if you don’t get all the lumps out as this will be processed a second time. Add this mixture to the cooked onion and combine.
  4. After 3 minutes, reduce the heat to low and add the ¼ cup of sour cream or crème fraiche, mixing in well to ensure creaminess throughout.
  5. While the onion, squash, cream mixture is simmering on low heat, add 1 cup of baby kale leaves to the food processor and pulse until reduced to fine particles. Add the chopped kale to the squash mixture and combine well.
  6. Then remove the mixture from the heat and allow to cool slightly. While the mixture is cooling, chop four slices of the crisped bacon into small pieces. Add to the squash mixture and combine well.
  7. Add the slightly cooled smoked squash mixture to a blender or food processor, and start the machine on a low setting. As the mixture is pureed, slowly add 1 cup of broth to thin out the puree. You may use water if you prefer. You may add additional broth until the consistency is at your preferred level but 1 cup should be about the mark.
  8. Take your reduced smoked squash mixture and pour into a soup pot and place on a low setting for about 20 minutes to allow the flavors to marry.
  9. Now, ladle this silky, smooth soup into serving bowls and place a small amount of the chopped bacon from the remaining two slices to each serving bowl.
https://smokinlicious.com/recipe/2017/01/18/smoked-squash-kale-soup/

*****************************************************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

 

Dr. Smoke & the Culinary Crew

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.

Stove Top Smoked Butternut Squash

Smoked Butternut Squash

You Can Do It! Smoked Butternut Squash- Dr. Smoke

Listen

It’s squash season and that means you have a tremendous variety of product available to do many styles of cooking.  How about trying your hand at stove top smoking?  Today, I’m featuring the very popular butternut squash. You’ll need a stove top smoker or a cast iron skillet or Dutch oven with an insert pan and lid, Minuto Chips® in Size #4 from SmokinLicious® Gourmet Wood Products, and about 1 hour of time. Be sure you also have a hood vent where you will be using the stove top smoker. Now let’s gather our ingredients and get ready to infuse great wood-fired flavor!

Ingredients

I’ve decided to add a little spice to this smoked butternut squash so here are the ingredients you will need to do this flavor:

  • Curry powder
  • Cinnamon
  • Unsalted butter
  • Coarse salt
  • Fresh pepper
  • And 1 medium size butternut squash

Cast iron does take a bit of time to heat up, so you can start the medium high heat under the stove top unit made of cast iron as you are preparing the squash, so by the time you have everything cut, cleaned and seasoned, the smoking pan will be ready to go.

Peeled Squash with Seeds Removed

preparing the squash

Preparing the Squash

 In addition to the food ingredients, you’ll also need a small saucepan for melting the butter or you may use a microwave safe bowl and melt the butter in that manner.  A chef’s knife, cutting board and vegetable peeler are also needed. First, I cut both ends of the squash off so that I have two flat ends to work with.  I then peel all the skin and white skin beneath the peel from the squash until the yellow/orange meat is revealed.

Once all the peel and white skin is removed, I cut the squash in half lengthwise revealing the seeded inside.  With a spoon, I remove the seeds and membrane strings.  I like to pat the squash dry with a few paper towels to remove the excess water as once this vegetable hits the heat, it will start to steam out the water held in the cell membranes.  Now, we’re ready to start slicing the squash into ½” slices.  Taking each half, I lie it on the flat side on a cutting board and slice into ½” pieces.  I add these to a bowl in preparation for the flavor ingredients.

Spicing Things Up

 Now it’s time to add the spices to these beautiful slices.  I take about a tablespoon of cinnamon, 1-2 teaspoons of curry powder, a ½ teaspoon of coarse salt and ¼ teaspoon of fresh ground pepper.    I then melt 3 tablespoons of unsalted butter.  Be sure you simply melt the butter and do not let it go to the brown stage.  I then pour the melted butter over my spiced butternut squash slices and mix well.  I like to do this part with my hands to ensure everything is mixed well.  Now, we are ready to get these beauties on the grill grate of our pre-heated stove top smoker.

cast iron stove top smoker

cast iron stove top smoker

 Stove Top Pan Preparation

 Be sure your smoker base pan is clean of any previous wood chips or food scraps.  Add the SmokinLicious® Gourmet Wood Products Minuto® Wood Chips in the base of the unit, about a handful is needed.  I’m using Sugar Maple Minuto® Chips in Size #4 to bring a balance to the squash with my other flavor ingredients. Because I plan to use my smoked squash as an ingredient in other recipes, and squash has a large amount of water naturally in it, I’m using the stove top smoker unit without soaking my chips.  This is commonly how stove top smokers are used as the chips will combust easier in the dry state and provide perfect smoke infusion.  I also make sure to turn my hood vent “on” to help reduce the smoke arom

a.

Fueling Up the Stove Top Smoker with SmokinLicious® Minuto® Wood Chips

Fueling Up the Stove Top Smoker

Smoking

I gently lay each squash section on the grill pan doing the best I can to keep everything from being too crowded.  A medium sized squash will fill the pan easily.  I then cover the pan and let it cook for about 20 minutes without lifting the lid.  Remember, squash contains 94% water weight so once you lift the lid to check the squash slices, you will see the accumulated condensation on the inside of the lid.  Do the best you can not to allow the water to pool into the lid and go back into the smoking pan.

 You will see the squash slices take on a shiny appearance and soften from the water vaporization and smoke vapor infusion.  Depending on what you will use the squash slices for – using them as is as a side dish or in another recipe such as a soup, pureed side dish or even a sauce – will determine how long and how tender they need to be.  I like mine to be knife tender but not to the point where they fall apart if picked up with tongs.  Notice the condition of my Minuto® wood chips when I finish – perfectly carbonized.  In fact, I likely could use them for another batch of squash!

Beautiful Grill Marks on the Smoked Squash

Oh My Gosh! Ready to Please the Palate- Dr. Smoke

 

The Finish

With just a handful of Minuto® wood chips in size #4, 1 medium butternut squash, and 1 hour of time, I produced golden, rich flavor with a gently touch of smokiness. Notice the grill marks I still achieved by not fussing with my squash.  Using cast iron units allow you peace of mind in knowing the chips are safe so you can walk away and not open the lid.  That allows that 94% water to vaporize and give gently crusting to the squash.  I’m ready now to take these slices into a recipe that will be extra special and memorable.  Find out for yourself how easy it is to smoke on the stove top!

Bon Bar B Que!

**********************************************************************************************************************************

Stove Top Smoked Butternut Squash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Stove Top Smoking Technique

Cuisine: American

Yield: 4 servings

SmokinLicious® products add a subtle smokiness to squash using a stove top smoking technique. See our recipe for Smoked Squash and Kale Soup.

Ingredients

Instructions

  1. Cast iron does take a bit of time to heat up, so you can start the medium high heat under the stove top unit made of cast iron as you are preparing the squash, so by the time you have everything cut, cleaned and seasoned, the smoking pan will be ready to go.
  2. First, I cut both ends of the squash off so that I have two flat ends to work with. I then peel all the skin and white skin beneath the peel from the squash until the yellow/orange meat is revealed.
  3. Once all the peel and white skin is removed, I cut the squash in half lengthwise revealing the seeded inside. With a spoon, I remove the seeds and membrane strings. I like to pat the squash dry with a few paper towels to remove the excess water.
  4. Now, we’re ready to start slicing the squash into ½” slices. Taking each half, I lie it on the flat side on a cutting board and slice into ½” pieces. I add these to a bowl in preparation for the flavor ingredients.
  5. I take about a tablespoon of cinnamon, 1-2 teaspoons of curry powder, a ½ teaspoon of coarse salt and ¼ teaspoon of fresh ground pepper. I then melt 3 tablespoons of unsalted butter. Be sure you simply melt the butter and do not let it go to the brown stage.
  6. I then pour the melted butter over my spiced butternut squash slices and mix well. I like to do this part with my hands to ensure everything is mixed well.
  7. Add the SmokinLicious® Gourmet Wood Products Minuto® Wood Chips in the base of the unit, about a handful is needed. I’m using Sugar Maple Minuto® Chips in Size #4 to bring a balance to the squash with my other flavor ingredients. Because I plan to use my smoked squash as an ingredient in other recipes, and squash has a large amount of water naturally in it, I’m using the stove top smoker unit without soaking my chips. This is commonly how stove top smokers are used as the chips will combust easier in the dry state and provide perfect smoke infusion. I also make sure to turn my hood vent “on” to help reduce the smoke aroma.
  8. I gently lay each squash section on the grill pan doing the best I can to keep everything from being too crowded. A medium sized squash will fill the pan easily.
  9. I then cover the pan and let it cook for about 20 minutes without lifting the lid. Remember, squash contains 94% water weight so once you lift the lid to check the squash slices, you will see the accumulated condensation on the inside of the lid. Do the best you can not to allow the water to pool into the lid and go back into the smoking pan.
  10. Depending on what you will use the squash slices for – using them as is as a side dish or in another recipe such as a soup, pureed side dish or even a sauce – will determine how long and how tender they need to be. I like mine to be knife tender but not to the point where they fall apart if picked up with tongs.
  11. Notice the condition of my Minuto® wood chips when I finish – perfectly carbonized. In fact, I likely could use them for another batch of squash!
https://smokinlicious.com/recipe/2017/01/04/stove-top-smoked-butternut-squash/

***************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

 

 

Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.
Look at these wonderful bright green chives that we will be adding a pinch of smokey flavor

Wonderful bright green chives that we will be adding a pinch of smokey flavor

STOVE TOP SMOKING OF FRESH GARDEN CHIVES


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.

INGREDIENTS:

Minuto® Wood Chips

STOVE TOP PAN PREPARATIONS:

Our favorite stove-top smoker

Be sure your smoker base pan of the stove top unit or of your cast iron pan is clean of any previous wood chips or food scraps.  Add the SmokinLicious® Gourmet 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.

SMOKING PROCESS:

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 herb. Be sure to check out our recipe postings to give you inspiration.

Note the smokey color on the finished product

Bon-Bar-B-Q!

********************************************************************************************************************************************

STOVE TOP SMOKED CHIVES

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Stove Top Smoking Technique

Cuisine: American

Yield: Handful of smoked chives

For a different flavor from chives, a wonderfully savory herb that adds great taste to many dishes, try your hand at smoking them using the easy stove top smoking method. You can do this in your kitchen or outside on your grill.

Ingredients

Instructions

  1. Be sure your smoker base pan of the stove top unit or of your cast iron pan is clean of any previous wood chips or food scraps. Add the SmokinLicious® Gourmet Wood Products Minuto® Wood Chips in Size #6 in the base of the unit or skillet, about a dessert plate full of chips. The chips should be left dry as stove top techniques work best with dry wood product.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 herb.
https://smokinlicious.com/recipe/2016/06/30/chives/

**********************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke- “Smoking chives adds a distinctively great flavor to this versatile herb.”

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’