Bringing smoke flavor to stuffed squid done on the plancha will provide wonderful and unique flavor to this appetizer.

STUFFED SQUID COOKED ON THE PLANCHA

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We love demonstrating the versatility of SmokinLicious® products with all types of equipment. We’re taking our Piccolo® wood chips to the plancha to smoke infuse some stuffed squid for a unique appetizer. Don’t own a plancha? You can do the same thing with a standard stovetop griddle and a small roasting rack. Or, use a charcoal or gas grill with some wood chunks for the same smoky flavor.

Plancha CookingOur plancha on the stove ready for us to add smoker wood chips and the stuffed squid.

A plancha is a flat top grill made of heavy metal that can be placed on any type of heat source: electric, gas, infrared, induction, charcoal grill, gas grill. Basically, a plancha is a griddle made of metal.

What’s great about a plancha is you can do simple hot smoke infusion using a micro wood chip that is quite fast due to the intense heat these quality metal cookware pieces produce.

My plancha is made by the French company, Mastrad. I prepare the plancha by placing it on my heat source – in this case my gas range – set the heat level to medium-high, place a handful of SmokinLicious® Piccolo® Wood Chips in Beech size #10 on the plancha, and place the two smoking racks on the griddle. I’ll give the wood chips about 5 minutes to heat up and start releasing smoke, then it’s time to place on the stuffed squid bodies.

Stuff Squid Ingredients

For our stuffed squid you’ll need to gather the following ingredients in addition to SmokinLicious® Piccolo® Smoker Wood Chips (Beech):

  • 2 large ripe tomatoes, seeded and diced
  • 1-1/2 heads of frisee or other green lettuce, coarsely chopped
  • 2 teaspoons capers
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 lime, zested and juiced
  • Kosher salt and fresh ground pepper
  • 1-1/2 pounds squid, bodies only, rinsed – should be about 8 bodies

Making Stuffing

Time to make the squid stuffing. Taking a medium bowl, combine the seeded and diced tomato, chopped greens, and capers. In a small bowl, make the dressing by whisking together the 2 tablespoons extra virgin olive oil, lime juice and zest, salt, and pepper. Drizzle over the stuffing mixture and toss to coat.

Stuffing the SquidAfter stuffing the squid we're usin toothpick to hold it closed during the cooking process.

Taking one squid body at a time, fill with the stuffing mix using a teaspoon within ½ inch of the open top. Then lace a toothpick through the top. Brush all the bodies with the remaining teaspoon of olive oil. Then they’re ready to place on the hot plancha.

Plancha CookingThe stuffed squid on the plancha ready for smoke infusion by our Smokinlicious Piccolo Beech smoker wood chips.

With the wood chips hot and releasing smoke vapor, I place the readied stuffed squid on the cooking racks. These will cook and smoke for about 7 minutes before I will turn them. Another 4-5 minutes on the other side, and you’ll see a golden hue and plump shiny bodies emerge. Turn off the heat to your plancha and carefully remove the squid. Cut into 1-inch slices and serve warm.

There are many variations to stuffing squid bodies but this is one that is essentially vegetarian in design so it can be enjoyed by everyone.

 

Purchase products:

Wood Chips- Piccolo®

Additional reading:

-WOOD FIRED CLAMS MAKE THIS THE PERFECT BITE

-BBQ SHRIMP INSTANT GRATIFICATION!

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Dr Smoke- "This is a must try appetizer combination and very easy to do on the plancha."

Dr Smoke- “This is a must try appetizer combination and very easy to do on the plancha.”

 

The photo of our golden brown smoked cheese & bacon quiche was prepared with our homemade smoked cheese and baked at 350 degrees for 40 minutes.

Smoked cheese & bacon quiche was prepared with our cold smoked cheese. This golden brown beauty looks appetizing.

SMOKED CHEESE & BACON QUICHE FEATURING COLD SMOKED CHEESESlisten to the audio of this blog posting

We’re putting a new flavorful twist to traditional quiche by adding a cold smoked cheese combination that’s perfect with this egg and cream based recipe. Be sure to see our previous series on cold smoking cheese on the stove top, then bring your favorite cheeses to this easy, basic recipe. We’re making smoked cheese & bacon quiche!

Our arrangement of 5 different textured cheeses put through our stove top cold smoking process. This method imparts great color and smoky flavor

Simple Ingredients Are Best

Quiche is one of those recipes that doesn’t have a lot of rules. The base is eggs, cream and pie shell or pastry. The fillings are yours to experiment with. For our Smoked Cheese and Bacon Quiche, you’ll need the following ingredients:

Sweating the Onions

We start off our recipe by first cooking the onion. Taking 1 yellow onion, peel the skin and dice this. Add 1 tablespoon of butter to a hot skillet. When melted, add the diced onion. Let this sweat for about 3 minutes until translucent, then stir. Cook until the onion browns and crisps slightly. This should take less than 6 minutes. Remove from heat and set aside while you begin to prepare the wet ingredients.

In the glass mixing bowl we have all of the ingredients for the basic recipe measured and ready to blend into a wonderful, creamy, smooth batter.

Basic Quiche Batter

After cooking the onion, it’s time to assemble the other ingredients to our quiche. Start with 6 large eggs in a large bowl. Add the ¾ cup of heavy cream and whisk until combined. Add the cooked onion, followed by the bacon that has been precooked and chopped. If you’re short on time, feel free to use precooked bacon strips commonly available in most grocery stores. Whisk all these ingredients together until well combined.

The final ingredients are your favorite smoked cheeses. In my version, I’m using Swiss, muenster, and fresh mozzarella, which have been previously cold smoked for about 4 hours. My technique was a stove top smoking application using a cast iron pan. You can visit our previous series on this technique. Once all the ingredients are combined, it’s time to pour the batter into the prepared pie shell. This recipe will make one 9-inch quiche. Now place in to a preheated 350°F oven for 40-45 minutes.

Golden, Creamy, Smoked Goodness

After cooking in a 350°F oven for about 45 minutes, a golden crust will form on the top. Allow the smoked cheese & bacon quiche to cool slightly before cutting it into serving slices. Loaded with the saltiness of the bacon, the creaminess of the smoked cheese, and the sweetness of the cooked onion, this is a great dish for brunch or dinner, or even served as an hors d’oeuvre. If you want to add more smoke flavor, feel free to ember cook the onions or smoke the bacon. Smoked Cheese & Bacon Quiche – soon to become your favorite quiche recipe!

Did we inspire you to make your own quiche? We need your comment and rating, so subscribe and follow us so you don’t miss a thing. Suggestions are always welcome as well on recipes and techniques you want to learn about. We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

Purchase products:

Wood Chips- Minuto®

Additional reading:

-SMOKED GRILLED CHEESE LIKE NO OTHER!

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-EMBER FIRED EGGPLANT & FETA TARTS

Dr Smoke

Dr Smoke- “Enjoy this tasty quiche recipe featuring a cold smoked trio of cheeses.”

The Yummy Ingredients to Make a Perfect Smoked Pear Bellini Cocktail

The Yummy Ingredients to Make a Perfect Smoked Pear Bellini Cocktail

The Yummy Ingredients to Make a Perfect Smoked Pear Bellini Cocktail Click To Tweet

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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.

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One Taste Will Make You a SMOKED SQUASH & KALE SOUP Believer

One Taste Will Make You a SMOKED SQUASH & KALE SOUP Believer

SMOKED SQUASH & KALE SOUP

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 with our SMOKED SQUASH & KALE SOUP Recipe!

 

Bon-Bar-B-Q!

 

Purchase Products:

Wood Chips- Minuto®

Dr. Smoke- enjoy our SMOKED SQUASH & KALE SOUP Recipe

Dr. Smoke- enjoy our SMOKED SQUASH & KALE SOUP Recipe

 

Dr. Smoke & the Culinary Crew

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You can do it! Stove top smoked butternut squash!

You can do it! Stove top smoked butternut squash!

Try stove top smoked butternut squash Click To Tweet

 

Listen to our blog

 

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 stovetop smoking? Today, I’m featuring the very popular butternut squash. You’ll need a stovetop smoker or a cast iron skillet or Dutch oven with an insert pan and lid, Minuto Chips® in Size #4 from SmokinLicious®, and about 1 hour of time. Be sure you also have a hood vent where you will be using the stovetop smoker. Now let’s gather our ingredients and get ready to infuse great wood-fired flavor!

(more…)

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