Sugartown Smoked Specialties’ Food News

The process of smoking meat has been around for hundreds of years, as it preserves and extends the life of foods that would otherwise perish in hot climates. Aside from preservation, smoking meat also adds a delicious flavor. Fish, poultry, meat, and other foods benefit from a smoking process. Both hot smoking and cold smoking are popular options, with various different types of wood used for each process, specifically hickory, oak, and maple to create different flavors. To experience the different combinations of smoked meats and smoked flavors, try the following smoked meat recipe. It’ll be sure to tempt your taste buds and inspire you to come up with your own favorite flavor combinations.

Smoked meat recipes are easy to put together, convenient, and absolutely delicious. They make perfect appetizers for parties, meals at brunch, or even are substantial enough for dinner.

Try this smoked meat recipe for Smoked Salmon pizza with caviar. It’s simple to make but fancy enough to serve at any occasion. Serves 4-8, depending on whether you serve it as a dinner or as appetizers.

Superb Smoked Meat Recipe: Pizza With Smoked Salmon and Caviar

Smoked Meat Recipe Ingredients:

3 to 4 ounces smoked salmon

Pizza dough, premade or the recipe of your preference.

1/4 cup extra-virgin olive oil

1/2 medium red onion, julienned

1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish

1/3 cup sour cream or crème fraiche

Freshly ground pepper

4 heaping tablespoons domestic golden (whitefish) caviar

1 heaping teaspoon black caviar

Directions:

1. Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.

2. Cut the salmon into paper-thin slices. Reserve.

3. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion.

4. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.

5. Mix the dill with the sour cream or crème fraiche and freshly ground pepper, to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.

6. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.

*Recipe: Courtesy of www.foodnetwork.com.

For other delicious smoked meat recipes, visit our website.

Recipe for Smoked Trout

With the culinary interest in reinventing the grilled cheese sandwich and the trendy Panini rage it encouraged me to combine the two to create an incredible recipe for Smoked Trout. What could be better than a warm crusty sandwich with the delicious flavors of smoked trout fused with herbed cheese and peppery arugula and sweet red onion. These are some of my favorite ingredients, however you can pick the ingredients that you like best from this recipe for Smoked Trout and add variations to create your favorite recipe for Smoked Trout.

Recipe for Smoked Trout Panini

Ingredients:

Soft Herbed Cheese (such as Boursin)

Fresh Arugula (washed and dried well)

Red Onion (sliced thin)

Rustic Bread (cut at a slight angle for more surface area)

Extra Virgin Olive Oil (to brush and toast bread)

Smoked Trout - Natural Smoked Tasmanian Trout (this can be sliced thinly or gently pulled apart for your smoked trout recipe)

Directions:

Prepare your ingredients and lay them out to easily assembling your Paninis completely before brushing the bread and adding it to you heated skillet and Panini grill.

Take your sliced rustic bread and spread a layer of your soft herbed cheese on both slices. Add a small bunch of arugula and red onion to one side and top with the Smoked Trout that has been gently pulled apart or sliced thinly. Make sure you bring everything to the very edge of the bread because you want to savor every last bite. Place the second slice on top with the cheese side down.

Brush the Extra virgin Olive Oil on one side of the bread and place that face down on your skillet or Panini grill. Brush the second half of bread while it’s facing up. Grill on low heat until lightly toasted, then remove from the heat and slice on a vertical angle to serve.

Variations that can be made to the recipe for Smoked Trout:

Use a nice Fontina cheese that melts to a smooth silky texture if you prefer a little gooier or add capers or sweet roasted peppers for a sweeter flavor.

Every recipe for Smoked Trout is going to be a big hit with family and friends. Try every recipe for Smoked Trout that you can get your hands on because the intense smooth flavor will enhance every meal.

With the spotlight on healthy and organic foods, cooking with preservative free foods is what people are looking for.  Preservative free foods are foods that contain no preservative additives.  Preservatives are often the cause of food allergies and may cause allergic reactions in some people.  Using preservative free foods will eliminate the cause of these allergies.

Adding preservative free foods to your favorite recipes is easy.  I am going to use naturally smoked or brined smoked foods in my recipes to make exciting changes to already favorites.  For example, my favorite recipes for both entertaining and for quick week night include pasta.   Pasta with Alfredo sauce is an easy variation that can be changed from using simple frozen shrimp to adding preservative free smoked diver scallops instead.  Imagine the flavor difference!  As always I tend to add items to my Alfredo from my pantry like sundried tomatoes, pine nuts or basil from the garden.

Pasta recipes are easiest to change up.  I love the idea of adding preservative free smoked salmon to any pasta dish.  A simple butter sauce with peas, broccoli or asparagus tips will be delicious with a Hungarian style smoked salmon.  Less is more when substituting flavorful preservative free smoked foods.

If you are entertaining any time of the year or if you are looking to add some variety to your weekly menus than consider changing your favorite recipe to include artisan preservative free smoked meats and smoked seafood.   It’s easy and it will make an impression with your family and friends.

Bio:  Linda Dunkelberger is a freelance writer and editor.  “Adding Preservative Free Foods to Your Favorite Recipes” is an inspiration from the great preservative free smoked foods at Sugartown Smoked Specialties.  For product information and many more ideas see their website:  www.smokedfoods.com.

I am always trying to think of new and delicious snacks to serve for guests that will delight their appetites. I am really into exploring tapas and slider size portions that are all the rage and a perfect for any type of gathering.  Guests love small taste of incredibly flavorful foods.  That when I decided to use a smoked meat for my slider sandwiches.   By using a smoked meat, the flavor is much more intense.  My inspiration came from serving pulled pork Cubans on New Year’s Day.  The Cubans got many complements; however, they were a bit labor intensive so I had to think of a variation using smoked pork tenderloin that is much easier to prepare.
Smoked pork tenderloin is a lean marinated smoked meat that is so flavorful.   Using smoked meat is so easy because all you have to do is open the packaging and slice it and serve it.   I think that serving this cold slider sandwich will be such a hit and so easy to prepare ahead of time.
Smoked Pork Tenderloin Slider Size Sandwiches
Hickory Smoked Pork Tenderloin (sliced and preservative free is best)
Small dinner size rolls
Dijon, mayo and caper sauce (this is easy, stir Dijon & mayo and toss in a few caper (add a little dill if you have it around)
Sliced Swiss or mild cheese squared to size (optional)
There are so many variations of this simple tasty smoke pork tenderloin slider.  Use other smoked meat like smoked duck or smoked chicken breast for a great variation of this delicious smoked meat treat.  Your guest will love it for any occasion, any time of year!

Linda Dunkelberger is a freelance writer and editor.  “Recipes Using Smoked Pork Tenderloin” is an inspiration from the great smoked foods at Sugartown Smoked Specialties.  For product information and many more ideas see their website:  www.smokedfoods.com.

Here is a recipe idea for smoked sea scallops: if you love seafood gratin you’ll definitely enjoy this dish.
Credited To: Fishermen’s Market

Ingredients:

-1/2 lb. Sugartown Smoked Roasted Sea Scallops cut into small pieces
-5 medium sized potatoes
-2 onions
-1 cup of grated swiss cheese
-1-1/2 cups bread crumbs
-butter or margarine

Directions:

Thinly slice potatoes and onions. Place the layers of potatoes, onions, and scallops in a buttered casserole dish. Sprinkle the last layer of potatoes with bread crumbs and dot with butter. Cover in tin foil and bake at 350 for 45 minutes or until potatoes are done. Uncover and coat top with grated Swiss cheese and bread crumbs; broil until bubbly.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road

West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Here is a recipe idea for smoked sea scallops: It’s easy, simple, and delicious—perfect for a holiday meal yet simple enough to put together any night of the week.
Credited To: Fishermen’s Market

Ingredients:

-4 - 6 Sugartown Smoked Roasted Sea Scallops per person, sliced in half
-2 tbsp. butter
-2 or 3 medium sweet onions, tops included, chopped fine
-1 tbsp. of finely chopped parsley
-2 tsp. of mild curry powder
-6 fl. oz. of cream (or 3 oz. cream and 3 oz. sour cream)
-pasta noodles of your choice (fettuccine or linguine work well)

Directions:

Melt the butter in a pan over medium heat, then add the Sugartown sea scallops. After a few seconds, add the onions and parsley. After another 30 seconds, add the mild curry powder and stir, letting the flavors develop. Then lower the heat and carefully add the cream with a little flour to thicken if necessary. Turn down to a low heat and prepare your choice pasta noodles separately. Pour the scallops and sauce over the noodles. You may choose to garnish the dish with diced red pepper or lemon to finishes it off.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road

West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Tired of the same old meal? Try using smoked food in recipes! Imagine sitting down to dinner and having a delicious smell waft through the air. More importantly, imagine the succulent taste of that delicious meal! If you are wondering how you can spice up your next meal by using smoked food in recipes, read on….

Using smoke food in recipes will add exceptional flavor to your ordinary dish. The unique blend of natural wood smoke, seasonings and brines compliment fish, fowl, or meat. You can use smoked food in recipes as appetizers or entrees. Either way, you will enjoy a more savory version of many meats.
Smoked fish, especially trout or salmon is very flavorful and moist. There is a variety of smoked fish to suit everyone’s taste. Try something like hickory smoked or lemon peppered smoke trout and experience the flavor and tenderness this fish has to offer. You may also want to try the buttery and moist taste of Chilean sea bass or naturally sweet and tender diver scallops. To really enjoy smoked food in recipes, serve the ultimate smoked trout you and your guests will ever try, the natural smoked Tasmanian trout!

If fowl is more your style, try juicy boneless duck breast or chicken in your next recipe. Serve it along with long grain wild rice and fresh green bean accompaniments for a complete meal. Pheasant, the king of all game birds, will be sure to impress your guests, as this plump, moist and meaty bird is truly a meal fit for a king!

For the true meat eater, you may want to start off with a mouth watering serving of smoked pork tenderloin, boneless port loin or pork ribs smoked to the peak of flavor. Add a twist to your next meal by serving a tantalizing gourmet feast when you use smoked food in recipes. You can serve smoked food in salads, on crackers, or as a main course and be pleasantly surprised at the unique taste and flavor these smoked foods have to offer.

These exceptional smoked foods can be ordered from a variety of websites on the internet. An exceptional line of smoked foods is offered by Sugartown Smoked Specialties. You can view their products and wonderful recipes at www.SmokedFoods.com. Surprise your family or guests and spice up your next meal by using smoked food in your recipe.

Smoked fish is moist and flavorful, and can be used in many recipes as the main ingredient or as burst of unexpected flavor. Fish is usually smoked to accentuate the flavors of the meat, and because fish is high in fat and oil content, it is especially tasty. Lean fish tends to turn dry and rough when smoked, which is why salmon and trout, with their higher oil content, are such good candidates for smoking.

Smoked salmon can be prepared in many different ways, including the main course for a meal, placed on a bagel, in eggs, in patès, in pasta dishes, and in quiches. Salmon can be smoked in two ways: hot smoked, or kippered, and cold smoked, or Nova style.

Cold smoked salmon (under 90ºF) adds amazing flavor, but does not cook the fish, and so, should be refrigerated. In this method, the salmon absorbs the smoke given off by the wood chips, creating a delicate flavor and texture. It is a much longer process than hot smoking, and can take days. Cold smoking doesn’t actually cook the meat, but the brine it is soaked in draws out moisture and adds the flavors of the woods and herbs during the smoking. Cold smoked salmon is best sliced as thinly as possible, and is a favorite with cream cheese and bagels, and on blinis with sour cream, capers or caviar. Nova style smoked salmon is a flavorful cold smoked salmon product.

Hot smoked salmon is fully cooked at 145 degrees for 30 minutes (FDA guidelines for vacuum packed), but should still be kept refrigerated. Hot smoked salmon is best cut into chunks or flakes. It can then be used in pasta, salads, eggs and pies. Click here to view some of our favorite smoked salmon recipes.

Smoked trout is usually prepared using a hot smoking method (around 225ºF) for a firmer texture, but this produces a slightly less moist fish. In order to increase the moisture of the finished product, the trout can be cured or put into a brine of salt, sugar, water, and spices. This also adds to the flavor of the smoked trout. Oak and fruit woods give the best flavors for hot smoking. One benefit of the hot smoking method is that the slow cooking helps to remove the fish meat from the bone. Smoked trout are very tasty, and you can eat them just the way they are, or you can use it as an appetizer or an ingredient in other dishes. Smoked trout and cream cheese make great dips. Click here to view some of our favorite smoked trout recipes.

Smoked salmon or trout can be frozen for months. If you plan to freeze smoked fish, first remove the bones and skin, freezing only the meat.

Sugartown Smoked Specialties has many different varieties of smoked salmon and smoked trout. They expertly combine spices and wood types to create unique smoked flavors that compliment the fish. Their award winning smoked foods are perfect for any party or dinner alone, or used in one of your own recipes. Tasmanian Trout was awarded outstanding fish or artisinal seafood product in the 2008 Gallo Family Vineyards Gold Medal Awards. Sugartown’s recipe for the ultimate hot smoked, Sea-Run Rainbow Trout from the pristine waters of Tasmania is moist and flaky with an exceptional flavor.

There is a new recipe section available at Sugartown Smoked Specialties.  The recipes incorporate Sugartown Smoked Specialties’ award-winning smoked fish, fowl, and game products.  The company offers many fine smoked products for entertaining and gifts.

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There is a new smoked recipe section available at Sugartown Smoked Specialties. The recipes on the website are from top chefs and incorporate the fine smoked fish, fowl, and game products from Sugartown Smoked Specialties. Gourmet ingredients combine to make meals, appetizers, dressings, and salads for entertaining.  There are additional recipes available for side dishes, salads, and desserts to complement Sugartown’s smoked products.

Sugartown Smoked Specialties, Inc. has been providing the finest hot and cold smoked fish, fowl, and game for sixteen years.  In addition to their retail store in historic Chester County, the company provides local restaurants, clubs, and specialty stores with outstanding smoked foods.

The products are of the highest quality and standards.  Small production lots, private blends of natural hardwoods, a state of the art smokehouse, and high quality flavorings including private spice blends, make their products the finest available.  Blends of natural wood smoke, seasonings and brines are used for their hot and cold smoking.

Smoked seafood available includes many varieties of salmon, sea bass, scallops, arctic char, and trout.  The fish products are filleted, boned, and trimmed for serving ease.  Fowl products offered consist of duck, chicken, pheasant, and quail.  Pork tenderloins and pork ribs are part of their product line as well.

Their best-selling product is the Natural Smoked Tasmanian Trout.  This product was the grand prize winner at the Gallo Family Vineyards 2008 Gold Medal Awards for outstanding fish or seafood product.  New products include Hickory Smoked Rainbow Trout, and Smoked Chilean Seabass.  Their flagship product, Sugartown’s Hungarian Style Smoked Salmon, is a best-seller, and uses a private spice blend with sweet Hungarian paprika.  Corporate gift packages, special orders, and wholesale orders are welcome.