Cookshack Smoked Lox
2 to 2½ lb. fillet of salmon
1/2 c. maple syrup
5 lbs. rock salt
2 to 3 cups canola oil
Wash the fish and pat dry. Lay the fish skin side down in a large pan and rub with the syrup. Allow to dry in refrigerator for 4 hours. Cover the fish with the salt and let sit for 8 hours, refrigerated.
Rinse all the salt from the fish and rinse the pan. Put the fish back in pan and desalinate by running cold water at a slow pace over the fish in the pan for an hour. Pat the fish dry.
Put a small piece of apple or cherry wood in the smoker's wood box. Set the smoker to 100°F. Place the salmon on the highest rack and latch the door. Leave the smoker on 20 minutes and then turn it off. Leave the fish in the smoker for an hour without opening the door.
Remove the salmon and place face down in about 2 inches of canola oil. Refrigerate for 2 hours. Remove the fish from the oil and pat dry. Slice it thin on the bias and enjoy some great lox.
Cookshack Smoked Lox Fresh Herb and Chive Spread
1 Tablespoons fresh sage, chopped fine
2 Tablespoons fresh parsley, chopped fine
2 teaspoon fresh thyme, chopped fine
1/4 c. fresh chives, chopped fine
3/4 c. silken tofu or cream cheese
1/2 c. avocado
1 Tbs. fresh lemon juice
1/4 teaspoon white pepper
1/2 teaspoon salt
Mix ingredients in food processor until well blended. Serve.
Cookshack Smoked Salmon Steaks
Salmon steaks, 1¼" thick
Place steaks in smoker. Set temperature to 225°F, and load 4 - 8 oz. hickory wood in the smoker's wood box. When smoker begins to smoke heavily, place an upside down drinking glass over the top vent hole, and continue to smoke for five more minutes. Remove steaks. Finish on grill to desired doneness. To hold, cool down at room temperature and refrigerate. Finish on grill at serving time. Recommended wood:apple or cherry
Basil Cured Smoked Shrimp
3 cups water
2 cloves garlic minced
¼ cup onion chopped
1 lemon sliced
1/3 cup honey
½ tsp. cayenne
2 tbsp. salt
1 ½ lbs. shrimp 26/30 peeled and deveined
1/2 cup butter melted
2 tbsp. fresh basil minced
1 tbsp. fresh lemon juice
1 tbsp. Cookshack RibRub
WOOD: 2 oz. Mesquite
ACCESSORIES: Cookshack Seafood Grills
In a stainless steel bowl, combine the water, garlic, onion, lemon, honey, cayenne and salt. Mix well. Place the shrimp in and let stand 30-40 min. Drain well and pat dry. Preheat the smoker to 275°F.
Combine the butter, basil, lemon juice and Cookshack RibRub. Dip each shrimp in the butter mixture and lay them on the seafood grill.
Smoke-cook approximately 20 minutes and lightly brush with the remaining butter mixture when done. Serve at once.
SMOKE-COOKING Smoke-Cook Temperature: 275°F Smoke-Cook Time: Approximately 20 minutes. Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of
Culinary Arts at Johnson and Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert.
Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago
Sugar Smoked Tuna or Salmon Steak
4 tuna steaks or salmon steaks
2 tbsp. olive oil
2 tbsp. brown sugar
1 tsp. lemon zest chopped fine
1 tbsp. raw rice
2 pieces lemon grass chopped into chunks
WOOD: Use lemon grass mixture
Preheat the smoker to 275°F.
Lightly season the tuna or salmon with salt and pepper and brush olive oil on top. Mix the sugar, zest, rice and lemon grass in a bowl. Place this mixture in the wood box and smoke-cook for 30-40 min.
Remove to a serving platter and brush with olive oil and serve at once.
SMOKE-COOKING: Smoke-Cook Temperature: 275°F Smoke-Cook Time: 30 – 40 minutes
Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson and Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago
Tequila Lime Cured Smoke Salmon
1 salmon fillet, skin on
1/4 c. cilantro leaves
2 c. salt
3 c. brown sugar
1 c. tequila
Lay salmon on sheet pan, skin side down. Check for bones and remove all pin bones. Mix remaining ingredients in bowl. Pour mixture onto the salmon, wrap salmon in plastic wrap and refrigerate for 3 days. Unwrap salmon, brush off crust, cold smoke salmon for 30 minutes. Slice very thin.
Yield: Depends on size of salmon. Can be served as the main course
Smoked Salmon Bacon
Often discarded, salmon belly fat makes a great substitute for bacon. Keep refrigerated after smoking:
1/2 cup onion, diced
3 garlic cloves, sliced
1 cup soy sauce
1/2 cup rice vinegar (or cider vinegar)
1/4 cup brown sugar
1 teaspoon toasted sesame oil
2 pounds salmon belly, cut into 1-inch strips
Combine onion with next 5 ingredients. Pour over salmon bellies in a non-reactive container. Cover and refrigerate for 12 hours, turning occasionally. Remove salmon from marinade and air dry for 1 hour. Smoke-cook at 200°F for 2 hours in smoker oven usinghickory wood. Created by The Sporting Chef for Cookshack.
Cold Smoked Salmon
8 sides of salmon
1 c. Morton’s TenderQuick
1 fresh, raw egg, in shell
1 c. brown sugar
Cookshack Cold Smoke Kit
The quantities in this recipe have been standardized for Cookshack Series 100 smoker ovens. Adjust quantities for your smoker's capacity.
Pour 1 cup of Morton's TenderQuick into a large non-reactive container. Place egg (in shell) in same container. Add water until the egg floats. Remove the egg. Add brown sugar. Mix well. Fully immerse the salmon in brine. Refrigerate for 8 hours.
Remove salmon from brine and pat dry. Distribute salmon on plastic tray and refrigerate for 24 hours. Load 2 sides of salmon on each of the 4 top grills of your Cookshack smoker. Remove the bottom grill and replace with the Cookshack Cold-Smoke Kit Baffle. Place a pan of ice on the Baffle. Follow Cold Smoke Kit instructions, or xet smoker's temperature to 250°F for 15 minutes or until smoke emerges from the top vent hole. Turn the smoker off.
Hold for one hour, fifteen minutes. Test for smoke flavor. If more smoke flavor is desired, repeat the process.
Hickory Smoked Duck Breast with Gulf Shrimp
6-8 oz. duck breast, skin on
16 ea. shrimp (10-15) P and D
Yellow Tomato Vinaigrette
1 c. orange juice
2 c. vegetable oil
1/2 c. rice wine vinegar
1 lemon 2 Tbs. parsley
2 Tbs. chives
1 Tbs. thyme
3 shallots, diced
1 clove garlic, minced
Salt and pepper to taste
1 pt. yellow tomato (red cherry may be substituted)
2 lb. assorted baby field green lettuce, cleaned and drained
For Vinaigrette: In large bowl whisk together all ingredients except tomatoes. Add tomatoes and gently toss. Refrigerate covered for 24 hours. Stir before use. For Duck: Place duck breast in smoker. Smoke at 200°F for 2 hours with hickory wood.
Place 1/4 of lettuce on plates. Slice duck breast into six pieces. Place at bottom of plate fanned out. Top with grilled shrimp.
Yield: Serves 4
Hot Smoked Salmon with Thai Style Vegetables
4 - 8 oz. skinless, boneless salmon filets
1 tsp. salt and 1 tsp. pepper, combined
2 Tbs. fresh chopped coriander
1 red bell pepper, julienned
1 summer squash, small and tender
2 green onions, chopped medium
2 celery stalks, julienned
½ c. finely chopped shallots
½ c. fresh lime juice
½ tsp. salt
½ tsp. chili powder
½ c. fresh chopped coriander
½ c. fresh chopped mint
Pinch of sugar
Load wood box with apple wood. Preheat smoker at 250°F for 20 minutes. Put salmon on Cookshack Seafood Grills and liberally sprinkle seasoning mixture on the filets. Insert fish into preheated smoker and prepare vegetables.
Smoke for 30 - 40 minutes.
In a medium sauté pan heat vegetable oil to smoking point. Add cut and prepared vegetables together and sauté quickly. Finish with remaining spices until the vegetables reach desired tenderness. Add lime juice just before serving.
Neatly arrange vegetables on side of each filet allowing enough for four portions. Serve with warm flour tortillas, guacamole and a black bean salad.
Yield: 4 servings
Karen's Smoked Salmon
6 salmon filets
1 gallon water
1 cup maple syrup
1 cup brown sugar
1 cup kosher salt
Other spices or herbs as desired
Mix together all brine ingredients until dissolved. Add salmon to brine. Salmon should be complete submerged. Let brine sit overnight refrigerated.
The following day, rinse the salmon and place on regular Cookshack grill or a Cookshack Seafood Grill. Place salmon skin side down with the flesh exposed up. Baste with maple syrup and smoke-cook at 180°F for 2 hours with 2 to 3 ounces of pecan orhickory wood.
Tip ... After the salmon is smoked, sprinkle Cookshack's Spicy Chicken Rub on top and serve with capers, tomatoes, onions, and crackers for a great appetizer or serve the filets with garlic mashed potatoes, spinach salad or cucumber salad and dinner rolls for a gourmet meal.
Scampi Stuffed Smoked Portobello Mushrooms
2 Tablespoons extra virgin olive oil, divided
1 pound shrimp, medium, 32 to 36 count, peeled and de-veined
12 green onions including tops, sliced into thin rounds
4 fresh garlic cloves, minced
1 Tablespoon fresh ginger, minced
6 whole Portobello mushrooms, 4 to 5 inches in diameter
2 teaspoons Italian seasoning
2 eggs, extra large or jumbo, beaten
1/2 c. fresh parsley, minced
1 c. sour cream
4 ounces Parmesan cheese, (or Romano), grated
4 ounces mozzarella cheese, shredded
1 Tablespoon fresh lemon juice
1/2 c. Italian bread crumbs
Salt and pepper to taste
Cut each shrimp into 3 or 4 pieces. Heat 1 tablespoon oil in a 12" skillet over high heat. Add the shrimp, onions, garlic and ginger to the pan and quickly sauté, stirring and/or shaking pan just long enough to turn the shrimp pale pink, about 1 minute. Remove shrimp from pan with a slotted spoon leaving as much of the pan dripping in pan as possible. Set shrimp aside.
Cut about 1/2" inch off of the bottom of the stems. Remove stems, taking care not to damage the caps. With the tip of a silver teaspoon scrape out the dark gill-like material on the underside, again being careful not to damage the cap.
Scrape deeply enough to reach the pale colored flesh underneath, add the scrapings to the reserved stems and mince. Brush each cap lightly with remaining olive oil and set on a shallow aluminum pan with 10 or 12 small holes punched in the bottom.
Return skillet to high heat and add the minced mushroom meat and the Italian seasoning. Cook, stirring, for 4 or 5 minutes or until all moisture has evaporated. Remove from heat. Add the reserved shrimp, eggs, parsley, sour cream, mozzarella, Parmesan, lemon juice, bread crumbs, salt and pepper to taste and mix thoroughly. Smoking, Mound shrimp mixture into mushroom caps.
Place in smoker at 200°F, over hickory wood, for one hour. Serve at room temperature or chilled. May be garnished with additional sour cream before serving.
Slice each cap into 8 pie shaped wedges to serve as appetizers, or leave whole to serve 6 as a first course.
Smoked Halibut with Tomato Almond Salsa
4 - 6-ounce halibut fillets or steaks
2 tablespoons olive oil
salt and pepper
2 limes, juice only
6 Roma tomatoes, seeded and halved
1/2 red bell pepper, seeded and halved
salt and pepper
1/4 cup red onion, finely diced
1 jalapeno pepper, seeded and minced
1/4 cup black olives, pitted and chopped
2 tablespoons cup fresh cilantro leaves, chopped
2 garlic cloves, minced
1 lime, juice only
3 tablespoons almonds, chopped
dash or more Tabasco
Season fish with olive oil, salt, pepper and lime. Smoke-cook at 250°F for 30 – 45 minutes, depending on thickness of the fish. Remove fish from smoker when it just starts to flake and is still moist. Spoon salsa over and serve.
Recommended wood: Hickory or Apple
Tomato Almond Salsa:
Combine all ingredients in a non-reactive bowl and toss to blend. Let sit at room temperature for 30 minutes before serving. Created by The Sporting Chef for Cookshack
Smoked Oyster Hazelnut Stew
3/4 cup hazelnuts, coarsely chopped and toasted (350 oven 10 min) 1/4 cup chopped onions
1 tsp. minced garlic
3 cups water
1 cup fresh spinach
2 jars (8 0z) oysters with liquor
1 cup heavy cream
Salt and pepper to taste
Place oysters in shallow pan and smoke-cook in Cookshack Smoker for 30 minutes @ 225°F with 2 oz. apple wood. Sauté onions and garlic until translucent. Put toasted hazelnuts, onions, garlic and water in heavy bottom saucepan and bring to a boil. Cover, reduce heat to a simmer and cook 30 minutes. Add spinach and smoked oysters. Simmer until oysters are cooked (curled edges). Add cream and warm through. Season with salt and pepper to taste. Serve with oyster crackers. Serves 4
Smoked Portobello Mushrooms with Smoked Crab Imperial
4 Portobello mushrooms, 5 - 6"" diameter
1/2 lb. crab meat, drained and picked clean of shell pieces
2 green onions, chopped
2 Tablespoons seasoned bread crumbs
1-1/2 Tablespoons lemon juice
1 teaspoon seasoned salt
1/8 teaspoon Cookshack Spicy Chicken Rub
1-1/2 Tablespoons mayonnaise
1-1/2 Tablespoons Durkee sauce
Wash mushrooms thoroughly, remove stems, rinse and pat dry. Chop stems. Smoke mushrooms on Cookshack Seafood Grill or in a foil pan, into which holes have been poked, on one rack of smoker. Place crab meat and chopped stems on Seafood Grill or similar pan on another rack. On bottom rack, place pan of water.
Smoke at 200°F for 1-1/2 hours, using alder or hickory wood. Remove and cool.
Mix together smoked crab meat, stems, green onions, bread crumbs, lemon juice, mayonnaise, Durkee sauce and seasonings. Adjust seasoning to taste.
crab meat mixture (about 1/2 cup depending on size of mushroom) on top of drained mushrooms, spread and pat with paprika for color.
Bake at 400°F for 15 minutes or until firm. Cool 5 - 10 minutes to set.
Cut mushrooms into wedges to serve as an hors d'oeuvre, serves 4 - 6.
Serve as appetizer on bed of braised radicchio, or as an entree with asparagus and lemon-dill sauce.
Yield: 4 – 6
Smoked Tomato Clam Chowder
2 jars clams (or 24 cherrystone clams, rinsed and shucked) save juices
2 thick slices bacon, diced (peppered bacon preferred)
1 cup chopped onion
1 tsp. minced garlic
3 cups chicken broth
2 cups diced potatoes
1/2 tsp. salt
1/4 tsp. fresh ground pepper
5 ripe plum tomatoes (or 28 oz. can stewed tomatoes)
Place diced fresh (or canned ) tomatoes in single layer, shallow pan in Cookshack smoker and smoke-cook at 225°F 40 minutes with 2 oz. apple or cherry wood.
Meanwhile, in a large heavy bottom saucepan, over medium heat, sauté bacon lightly. Add onion and cook until soft, about 3 minutes, add garlic and cook 2 minutes longer. Add chicken broth, clams, potatoes, salt and pepper. Cover and simmer over low heat for 30 minutes stirring occasionally.
Add smoked tomatoes and continue cooking 30 minutes longer.
Serves 4 to 6
Smoky Pumpkin Bisque with Soy Glazed Scallops
2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
Pinch of cayenne
1-1/3 pounds of bay scallops
1 medium onion, chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend
6 c. small cubed pumpkin or butternut squash
6 c. rich vegetable broth, preferably low sodium
1 c. unsweetened coconut milk,
Salt to taste (optional)
2 Tbs. unsalted toasted pumpkinseeds
1 bunch chopped cilantro, flat leaf parsley or marjoram leaves, as needed
Sea scallops can be substituted. Halve or quarter if very large. Mix sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with scallops and marinate for 20 minutes.
Load smoker with apple wood and smoke/cook scallops at 190°F for 30 minutes. Smoke pumpkin cubes, placed on Cookshack Seafood Grill or equivalent mesh rack, 60 minutes at 190°F or 45 minutes at 200°F.
Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially covered for 15 minutes. Puree in food processor or blender. Add coconut milk, return to low-simmer. Taste for salt. Float scallops in soup and serve immediately in heated bowls. Garnish each portion with pumpkinseed and 2 teaspoons herbs. Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly covered and refrigerated. When ready to finish cooking, proceed as above.
Yield: 6 servings
Cold Smoked Salmon
1 Salmon filet
1 c. Sugar in the Raw
1 c. Kosher Course Ground Salt
2 Tbs. Maple Syrup
Mix sugar, salt and maple syrup together. Apply to meat side of salmon filet until cure is about 1/4" thick on filet.
Cover with saran wrap and refrigerate for 12 hours.
Remove from refrigerator. Rinse and refrigerate for another 6-12 hours to dry.
Set PG1000 at 170°F. Remove grease baffle and add a tray of ice to warming drawer.
Place salmon in warming drawer and cold smoke for 4 hours. Remove, slice thin and serve on bagel with cream cheese.
Yield: 6 servings
Whiskey Cured Cold Smoked Salmon
3 c. Sea Salt
3 c. Brown Sugar
1/4 c. Scotch Whiskey
1/4 c. Fresh Dill
1/8 c. Black Pepper
Dill Mustard Sauce
3 Tbs. Dijon Mustard
1 Tbs. Honey
1 Tbs. Apple Cider Vinegar
2 Tbs. Olive Oil
1 1/2 Tbs. Chopped Dill
Directions for Sauce: Mix all ingredients well and refrigerate.
Directions for Cold Smoking: Make a cure using mixing together the brown sugar, sea salt, orange zest, dill, pepper and add whiskey. Cake mixture onto the salmon sides. Cover and refrigerate over night. Remove and rinse. Smoke in the SM160 using the cold smoke baffle with a tray of ice on top of the baffle. Add any flavor wood pellets to the wood box.Turn the smoker on for 20 min. and then cover the vent hole, turn off the smoker and let sit for 1 hour. Remove and serve.
Smoked Tilapia Dip
2 c. Tilapia fish
2 Tbs. Mayonnaise
4 Tbs. Sour Cream
1/8 tsp. Hot Sauce
1/8 tsp. Worcestershire Sauce
Old Bay Seasoning
Smoke tilapia in SM160 for 30 min. at 200°F using 1 oz of Hickory Wood. Remove from smoker. Break up 2 c. of the fish and put in food processor with 2 Tbs. Mayonnaise and 4 Tbs. Sour Cream. Blend. Add remaining ingredients and stir. Serve with crackers.
Smoked Peppered Catfish
Smoked Cajun Catfish
LG 16-22 Shrimp
Add shrimp to foil pan. Add butter to shrimp and sprinkle heavily with Butcher’sHoney Rub.
Smoke shrimp on indirect cooking side of PG500 for 45 minutes with Hickory Pellets at 225°F. Remove pan from grill and drain butter off shrimp and re-season with Butcher’s Honey Rub. Grill shrimp directly on the direct cooking side of the PG500 at 400°F for 1 minute on each side.
Bacon Wrapped Shrimp
2 lb. LG Shrimp
Cookshack Brisket Rub
1 lb. Bacon sliced
Sprinkle shrimp with Cookshack Brisket Rub. Cut bacon in half and wrap around shrimp securing with a toothpick.
Place on a Cookshack Seafood Grill..
Cook on indirect side of PG500 at 400°F for 5 minutes on each side.
Fast Eddy’sAll Purpose Rub
6 oz. Pineapple juice
2 Tbs. virgin olive oil
2 Limes squeezed
Red onion (carmalize on grill)
1 Tbs. Olive Oil
Make marinade and place tilapia in marinade for 30 minutes. Remove from marinade and place on seafood grill. Season tilapia on both sides with Fast Eddy’s All Purpose Rub. Grill on PG500 until the internal temperature is 160°F. Add tilapia to grilled tortilla shell, add mango salsa, shredded cabbage and shredded cheese.