Cookshack Cream of Tomato Soup
12 oz. bacon render
3/4 lb. carrot, fine dice
3/4 lb. celery, fine dice
6 tbs. minced garlic
12 oz. all purpose flour
1 gal. chicken stock, hot
10 - 12 lbs. ripe, smoked tomatoes, diced
2 qts. cream 1 lb. onion, fine dice Garnish: popcorn and basil
Remove tomato seeds and cut in half. Place halves, cut side down, in smoker. Smoke at 225°F for 1 to 1-1/2 hours in smoker, using hickory or pecan wood.
Sweat carrots, celery, and onion in bacon render until onions are translucent. Add garlic; cook until aroma develops (approximately 1 minute). Add flour, cook 2 to 3 minutes. Add chicken stock and whisk until smooth. Add diced, smoked tomatoes and simmer on low heat for 1 hour.
Remove from heat, puree. Process through food mill for finer consistency. Return to heat, add cream and bring to service temperature. Garnish with basil chiffonade and popcorn.
Yield: 3 gallons or approximately 50 servings
Recommended wood: pecan or hickory
Cookshack Smoked Stuffed Mushrooms
24 large mushrooms
1 teaspoon pepper
1 lb. lean ground beef
2 teaspoon Italian seasonings
6 oz. cream cheese
2 Tablespoons chopped parsley
2 oz. mozzarella cheese
3 Tablespoons Parmesan cheese
1 teaspoon salt
Wash and dry mushrooms, remove stems. Brown ground beef and drain. Combine ground beef, cream cheese, mozzarella cheese, salt, pepper, Italian seasonings, mix well. Stuff mushroom caps with mixture.
Load mushroom caps in smoker's use 1 oz. hickory wood. Smoke-cook for 1 hour at 225°F. Top with Parmesan cheese and parsley.
Recommended wood: hickory
Cookshack's original Smoky Spicy Beans
#10 can of pork and beans
2 c. Cookshack Spicy BBQSauce
1/2 c. chopped beef or pork to taste
To a #10 can of regular pork and beans, add 2 c. Cookshack Spicy BBQ Sauce, and ½ c. chopped smoked beef or pork. Smoke for 2 hours at 225°F in Cookshack smoker oven. Remove from smoker, stir well and serve. Cover tightly for storage.
Recommended wood: hickory or mesquite
Garlic and Herb Smoked tomatoes
12 large vine ripe organic tomatoes
1 c. olive oil
¼ c. fresh oregano
1/8 c. sautéed garlic, reserve skins
1/8 c. sautéed shallots
¼ c. brown sugar
Salt and pepper
Core tomatoes and split an X down the center, about 1/3 way. Equally divide ingredients into each tomato. Wrap tomatoes in foil forming a chimney at top.
Smoke-cook at 225°F for 1 hour in smoker, or until very tender, over hickory wood, rosemary branches, and garlic skins and peels.
Present on a plate of tossed baby greens with a vinaigrette of your choice and a toasted baguette.
These tomatoes can also be pureed and thickened with a roux for an excellent tomato sauce.
Yield: 12 servings
Large Firm Bulbs of Garlic
Olive Oil or butter
Select large, firm bulbs of fresh garlic. Cut off tops and brush off excess skin around outside. Drizzle with olive oil or dot with butter. Set on Cookshack Seafood Grills in smoker. Load smoker with 1 - 4 oz. hickory wood, depending on the size of the load of garlic. It takes very little wood to flavor garlic. Smoke at 225°F for 1¾ hours or until soft to the touch. Serve warm with crackers or use as a flavoring in salsa, smoked vegetable puree or other dishes
Vidalia or other sweet onions
2 Tbs. Butter
Salt and pepper to taste
2 shakes of Louisiana Hot Sauce
Slice onions. Place a handful of onions into a square of foil. Add a dollop of butter, a good shaking of hot sauce and season with salt and pepper. Smoke-cook at 225°F for about an hour. Serve with steak or smoked sausage.
Recommended wood: hickory
Smoked Stuffed Jalapeno Peppers
1/2 lb. fresh jalapeno peppers
16 oz. cream cheese, softened
1 can crab meat or 1 c. fresh crab meat
1/2 medium onion, finely chopped
1/2 lb. thick-sliced bacon
Split peppers in half and rinse. Using a teaspoon or an apple corer, remove seeds. Mix crab meat, onion and softened cream cheese together in a bowl. Fill pepper half with cream cheese mixture. Cut bacon strips into halves or fourths. Wrap bacon around pepper and secure with a toothpick. Place the peppers on a Cookshack Pepper Popper Grill or a Cookshack Seafood Grill. If you do not have either of these items, place chilies on aluminum foil pierced so that heat and smoke can circulate. Smoke-cook over mesquite wood or your favorite smoking wood until tender, about 45 minutes at 225°F.
Yield: 2 halves per serving.
Recommended wood: Hickory or mesquite
Smoked Summer Corn Chowder with Cilantro Cream
8 oz. bacon, small dice
1½ lb. onions, small dice
1 ½ lb. red potatoes, small dice, skin on
6 c. chicken stock
2 carrots, medium sized, peeled, small dice
2 celery stalks, medium sized, peeled, small dice
5 ears fresh corn
2 c. heavy cream
½ c. sour cream
2 Tablespoons cilantro, chopped
Smoke-cook whole ears of corn at 200°F for about 25 - 35 minutes, or until corn is tender in smoker. Cut corn off the cob and reserve. Save cobs.
In a heavy bottom soup pot, sauté the bacon until crispy, leaving no white fat showing. Remove about half of the grease. Add the onions and sauté until translucent, about 5 minutes. Add carrots and celery. Cook slowly over low heat for about 10 minutes.
Add the chicken stock, potatoes, corn cobs, and cover partially. Gently simmer for about 15 minutes. Lower heat just under simmering (no bubbles) and add cream, and corn. Stir well. Remove corn cobs and discard.
Adjust seasonings with salt and cayenne pepper. Mix cilantro into the sour cream and drizzle over the hot chowder.
Yield: 6 - 8 servings
Recommended wood: Hickory