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Smoked Salmon Spread

Smoked Salmon Spread is my favorite smoker appetizer. It's both incredibly easy to make and amazingly delicious. It's something I try to make just about any time I fire up the smoker with guests coming over, and dinner with Yvi and Scott last week was no exception. I'd make it every time I fire up the smoker, but it's not a very healthy snack option.

The key is that there are really only two ingredients: an individual portion of salmon and a brick of cream cheese. You do need get a rub you like on the salmon before smoking it. Last week I used Penzey'z Northwoods Seasoning, salt, pepper, and quite a lot of brown sugar. Take the rubbed salmon piece, toss it on the smoker, let it smoke until well done. Last week it was on about 90 minutes at 225° F. Put the salmon and cream cheese in the bowl of a food processor and mix until well combined. Spread on stuff: crackers, chips, bagels, toast, most everything is better with smoked salmon.

The salmon spread is always a hit. Yesterday Sarah went and got bagels from Panera and I finished the last of it with an asiago bagel. Getting rid of the smoked salmon cream cheese was a mistake that Panera (St Louis Bread Co) made a few years back. Getting to indulge with homemade spread is a tasty treat.

Junior League Cookbooks

I'm a huge fan of Junior League cookbooks. I think they contain some of the best recipes available. They also contain great examples of regional food. I try to pick one up anytime I'm travelling someplace new. When we were in Savannah, GA a few years ago we got Southern Style which is the Savannah Junior League cookbook. It kicks things off with a punch recipe that measures ingredients by the gallon - alcoholic ingredients no less. I don't think I'll have occassion to make a spiked punch for 200, but if I need to the ladies of Savannah have given me the recipe.

It's starting to feel like fall here in Springfield and the raininess of Sunday made me think of soup. One of my favorite soups is the Stuffed Spud Soup from The Bess Collection - the Independence, MO JSL cookbook (named for Bess Truman). This soup is amazingly easy it consists of butter, green onion, frozen hashbrowns, cream of chicken soup, milk, and then is served with fresh parsley and cheddar cheese. Matt & Meredith brought a salad to go with the the soup and fresh bread. We enjoyed dinner and the Amazing Race season premier. Good times. 

 

Dinner with the Kirks

Last night Sarah and I had dinner with Steve and Tammy Kirks. Some watching of the Olympics and BBQ. Steve provided some outstanding brats from Wisconsin. We simmered them in onions and beer before tossing them on the smoker. Sarah and I provided some ribs, beans, fries, and smoked salmon spread. I figure if I'm firing up the smoker I may as well make it worth while. Yesterday's smoke wood of choice was apple. I thought it brought a nice sweetness to everything left to soak it up. The brats were some of the best sausage I've had - obviously from a high quality butcher. Something I really wish we had in Springfield.

As Steve pointed out in his post about the dinner we watched the Olympics on the DVR. Sarah and I realized the true joy of time shifting during the last Summer Olympics. It has held true this winter.  Check back tomorrow for the smoked salmon spread recipe.

Margaritas

Last night we were bored and not sure what to do exactly. Sarah decided she wanted margaritas so we called some people up and made drinks. I'm not usually a fan of margaritas -- I can't say that I've ever liked the taste of tequila. Last night may have converted me. Our margarita recipe is fairly simple: lime juice, triple sec, tequila, sugar, and lots of ice. The initial test was WAY to tart which prompted adding the sugar, but we kept them fairly tart. I think my main problem with margaritas has always been that they seem sweet when ordered in most restaurants (the only place I've had them). We assembled the drinks in a blender to a snow cone like consistancy that melted nicely. Very tasty.

2005 Paella Party

We've done a paella party every year for the past several years and this year will be no different. This year the paella party also serves as a sort of house warming -- the first event in our new home.

We'll be scrambling like crazy to get everything in order this week for the party on Saturday. We won't have much on the walls, but stuff will be put away and the furniture will be in place. Last night we finished the basement room and part of the main floor. I'm hoping will get the main floor done tonight so that the upstairs can be completed Thursday/Friday.

I think I'm going to have to experiment with the paella recipe as well. This year the rule will be if it doesn't walk on dry land it's out. I've been informed that several people have shellfish allergies or other issues with seafood so we'll have chicken, chorizo, and possibly rabbit. Click here for my IMBB recipe.

Holiday Dinner Party

Last night Sarah and I hosted a dinner party for two couples (Steve & Tammy and Matt & Meredith). We've never really done a small dinner party before and I was very pleased with the outcome. It gave us an excuse to use our china and for me to try out some new recipes. Over the course of about 4 hours there was much eating and conversation. You can read Steve's post for a review of the evening.

The Menu:

Crostini with olive tapanade

Spinach salad with Maytag blue cheese

Braised pork loin with honey lemon glazed carrots and garlic mashed potatoes

Cheese course

Lemon Crème Brûlée

All of the bread throughout the meal was pretty much my standard bread recipe (see other posts on this site) with a mixture of bread, unbleached white, and semolina flours. I also used about a tablespoon of barley malt as a sweetener with more depth than sugar.

BBQ Pork Shoulder (Boston Butt)

For our New Year's party we had people over to watch MU in the Independence Bowl against Arkansas. The game was pitiful, but the food and company was good. The menu consisted of:

BBQ Pork Sandwiches

Horseradish Cole Slaw

Baked Beans

Snacks and dessert provided by our guests

For midnight we had a sparkling wine from Jepson in the Mendocino Valley that came very highly recommended, and I couldn't argue with the $12 price tag.

The smoking took about 13 hours in the Weber kettle. I didn't get it started early enough so it was a late night on Tuesday. It's worth it for the BBQ. Read on for recipes and techniques.