Stove Top Smoker Smoky Spicy Salsa Recipes

SMOKED SALSA

Steps:

• Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours.
• Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

HOMEMADE SMOKY SALSA

Steps:

• Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

STOVE TOP SMOKER SMOKED SALMON GONE TO HEAVEN

Steps:

• Smoke the salmon steaks over medium heat, using alder, cherry or maple using your stove top smoker. (see related recipe).
• While the salmon is smoking, heat 1 tablespoon of the olive oil and butter in a large skillet until the butter is foaming.
• Stir in the leeks, season them lightly with salt and cook, stirring until they are wilted, about 4 minutes.
• Gently stir in the beans, toss a few times, and pour in the chicken broth.
• Bring to a boil, adjust the heat to simmering and simmer, uncovered, until there is enough syrupy liquid left to generously coat the beans, about 8 minutes.
• If the salmon is done to your likeness before the beans are ready, remove the smoker from the heat and open the top an inch or two.
• Heat the remaining 2 tablespoons oil in a very small skillet over medium-low heat.
• Scatter the garlic over the oil and cook, shaking the pan, until it is a very pale golden brown, about 2 minutes.
• Remove immediately from the heat and stir in the parsley, then stir the whole thing into the beans.
• Taste the beans and add salt and pepper to taste.
• Divide the beans between two warm shallow bowls.
• Top each with a piece of salmon and serve at once.

STOVE TOP SMOKER OYSTERS VANDERBILT

Steps:

• In order to keep the oysters steady during broiling, line a small (about 9 x 11-inch) baking dish with rock salt or coarse sea salt. See notes.
• Smoke the oysters (see related recipe) and cool to room temperature.
• While the oysters are smoking and cooling prepare the filling. Heat the butter in a medium skillet over medium heat until foaming. Stir in the shallot, season lightly with salt and pepper, and cook, stirring often, until tender, about 4 minutes. Stir in the fresh spinach and cook until wilted and bright green, about 2 minutes. (if using frozen spinach, squeeze out as much water as possible before adding to the pan and cook just until heated through).
• Sprinkle the vermouth over the spinach and cook until evaporated. Pour in the heavy cream, adding the nutmeg, and bring to a boil. boil until the cream is reduced by about half and thickened. While the spinach mixture is still warm, taste it and add salt and pepper as necessary. Cool to room temperature.
• When cool enough to handle, nestle the oysters in their shells into the rock salt so that they are level. Spoon the spinach mixture over the oysters, dividing it evenly and spreading.
• with the back of a spoon to cover the entire oyster. Stir the breadcrumbs and Parmesan together in a small bowl and sprinkle the mixture over the oysters.
• Set the rack about 5 inches from the broiler and preheat the broiler. Broil the oysters until the edges are bubbling and the tops are golden brown, about 3 minutes. Rotate the pan under the broiler as necessary to brown the oysters evenly. Serve immediately.
• Notes:.
• Using rock salt to steady clams or oysters on the half shell during broiling is an old restaurant trick. You can duplicate the steadying effect of rock salt with aluminum foil. Tear off a sheet of foil about 2inches longer than your broiling pan. Crumble it lightly. then fix it into the bottom of the broiler pan. Press the oysters and clams into the wrinkles of the crumpled foil to keep them from tipping during broiling.

STOVE TOP SMOKER SMOKED CHICKEN THIGHS

Steps:

• The richer flavor of chicken thighs benefit from more flavorful woods like hickory, corn cob or mesquite. Use about 2 tablespoons of any of the above per batch.
• Trim off all the skin and cut away excess fat from the thighs before seasoning them. Or, leave the skin on and crisp the skin in a hot pan after smoking, about 3 minutes.
• Season each thigh with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Smoke over medium heat until an instant-read thermometer inserted into the thickest part of the thigh near the bone registers 170ºF, 25 to 30 minutes after closing the smoker lid. Check for doneness with the thermometer about 15 minutes into the cooking time.
• Serve right out of the smoker with salsa and your favorite coleslaw or use in another recipe.
• Note: Six chicken thighs will yield about 3 cups shredded cooked meat.

STOVE TOP SMOKER OYSTERS ON THE HALF SHELL

Steps:

• Put the wood chips in the bottom of the smoker.
• Replace the bottom tray, and set in the rack.
• Lay the oysters in the half shell on the smoking rack.
• Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
• Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
• Check the oysters for doneness after they have been off the heat 5 minutes.
• Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
• Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).

STOVE TOP SMOKER SMOKED CLAMS ON THE HALF SHELL WITH CASINO BUTT

Steps:

• To make the casino butter, beat the butter, bacon, red pepper, parsley, lemon juice, Worcestershire, and black pepper together in a small bowl. The butter can be prepared up to three days in advance and refrigerated or frozen up to 1 month. Bring the butter to room temperature about 1 hour before smoking the clams. The butter should be very soft so it melts easily when spooned on the clams.
• Line the bottom of a 9 x 11-inch aluminum foil tray with an even 1/2-inch layer of rock salt.
• Nestle the clams on their half shells into the salt to keep them level during smoking.
• Set up the smoker using the wood chips and smoke the clams over medium heat until they are cooked through and tinged with brown, about 12 minutes, after closing the top.
• Remove the smoker lid and drop about 1/2 teaspoon of the butter onto each clam. Let them.
• sit a minute until the butter starts to melt, then transfer them carefully to serving plates or a warm platter. Serve immediately.

STOVE TOP SMOKER SMOKY TOMATOES

Steps:

• Cut the tomatoes in half, placing cut side up on the smoker rack.
• Sprinkle the exposed half with red wine vinegar, salt and pepper.
• Smoke for 12 minutes over medium-low heat using maple wood chips.
• Remove from heat and leave the lid closed for another 3 minutes.

STOVE TOP SMOKER SMOKY SPICY SALSA

Steps:

• Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
• Cut the core of the tomatoes with a paring knife, then cut the.
• tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
• Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
• Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
• Cool the tomatoes to room temperature and slip off the skins. Chop coarsely. Toss the tomatoes with the chiles, red onion, and cilantro in a large bowl. The salsa improves it if stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring to room temperature and drain off any liquid before.
• serving.
• Note: Most of the heat in the chiles is in the seeds. Leave them in for more kick.
• Serving warm corn chips with the salsa is one of those little things that makes a big difference. Smoking them not only warms them up but adds a hint of smoky flavor. Pile as many chips into a 9 x 11 inch disposable aluminum pan as will fit into the smoker with the lid closed. Set up the smoker using 1 1/2 Tblsp of wood chips and smoke at medium.
• heat for 10 minutes. Serve warm from the smoker. You can smoke two or three batches of chips using the same 1 1/2 tablespoons of wood chips.