Sugartown Smoked Specialties’ Food News

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.

The Gallo Family Vineyards have been continuing their celebration of good food and wine by recognizing excellence in a variety of food categories with their Gold Medal Awards.  This year Sugartown Smoked Specialties is home of the Gallo Award Winning Tasmanian Trout.  The Tasmanian Trout was voted Grand Prize Winner of the 2008 Gallo Family Vineyards Gold Medal Awards for the Best Artisinal Fish or Seafood product in the country!  The Outstanding Fish and Seafood Gold Medal is awarded to “those showing exceptional craftsmanship in producing exceptional fish and seafood products”.  This category includes fresh fish and seafood, smoked, canned, ready-to-serve and jarred.

Winners in all eight food categories will receive a trip to New York City to attend the Gold Medial Awards Celebration Luncheon.  The award winning products will be uniquely showcased for all in attendance to enjoy.  Leading national and local media, along with well-known influencers in the food and wine industry, will join the winners in attendance.  They will also receive a $5,000 business development grant, and an annual membership to the Chefs Collaborative.  Additionally, the winners will receive the Gallo Family Vineyard Gold Medal Awards Seal of Excellence to display on their winning products attesting to their high quality.

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992. Sugartown Smoked Specialties boasts a gourmet line of succulent artisanal products which are processed under strict quality control guidelines, small production lots, and meticulous attention to quality and detail. Products are smoked using a unique blend of natural wood smoke, seasonings and brines, and have been inspected by the USDA, FDA, and PA Dept. of Agriculture

It was a great honor for Sugartown Smoked Specialties to receive this award for their Tasmanian Trout, and we invite you to judge for yourself.  This hot smoked Sea-Run Rainbow Trout Fillet from the pristine waters of Tasmania is moist and flaky with an exceptional flavor, complimented by natural hardwood smoke.  To taste this delectable product, order your fillet online today at Shop.SmokedFoods.net .

Here is a recipe idea for Natural Wood Smoked Duck Breast sent to us from Steve O’Donnell, Executive Chef of the Radnor Hotel in Radnor, PA.

Yield: 2 entree portion

1. Saute carrots in butter for 1 minute over medium heat.
2. Add leeks, dried tomatoes, smoked mushrooms and smoked duck breast; continue to saute for 2 minutes longer. Remove sliced duck and hold on a warm plate.
3. Stir in garlic; blend well. Increase heat to medium-high and carefully add madeira wine and chicken stock; blend well and cook until liquid is reduced by half.
4. Add heavy cream; blend well and continue to cook until cream is reduced by half.
5. Toss cooked fettuccine in the sauce to coat, then divide onto two pasta plates and top with sliced duck. Season and garnish with cheese, pepper and chopped herbs.

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

Yield approximately 10 each

Recipe from: Kristopher Amerine

Ingredients:

Method:

• Combine all ingredients
• Place 1 tbsp. of mixture on one wonton wrap
• Lightly egg wash edges
• Place second wrap on top
• Press out excess air and seal edges
• Blanch in boiling water for approximately one minute
• Shock in ice water until cold
• Pat dry with paper towel
• Sauté or deep fry until crispy and golden brown

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

Serves 8

8 oz of Sugartown salmon spread
2 English cucumbers sliced into thin rounds
Fresh sliced chive
Freshly ground black Pepper

Take Sugartown salmon spread out of the fridge to soften up at room temperature.
In the meantime, peel the English cucumbers making sure to leave a layer of skin on then the next one off, which will add a decorative touch.
Spread a teaspoon full of the dip onto each cucumber slice. Sprinkle with chopped chive and a dash of freshly ground black pepper. Serve immediately.

Cooking Tip:
You can substitute the chopped chive with your favorite toppings such as cappers, green onions, dill, etc.

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

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

Serves 4

8 oz pre-sliced nova style smoked salmon
8 large Boston lettuce leaves
6 oz cream cheese
Fresh dill sprigs
1 lemon juice
1 English cucumber cut in small 2″ sticks
Freshly ground black pepper
Sea salt (optional)

Combine room-temperature cream cheese with minced fresh dill and lemon juice together in a bowl. Add a pinch of freshly ground black pepper and sea salt to taste.

Rinse the Boston lettuce leaves and pat dry with paper towel. Spread the soft cream cheese dill mix onto one lettuce leave, then layer a slice of nova over it, follow by a few cucumber sticks. Roll-up the lettuce, salmon and cucumber together like a cigar shape. Use a toothpick to hold the end together, and then continue with the remaining lettuce and salmon. Serve on an oval dish as hors-d’oeuvre

Cooking Tip:
The dill Scottish salmon can be substituted with the plain nova for extra dill flavor.

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

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

Serves 4

8 oz of Sugartown smoked duck breast
½ frisee salad
½ escarole salad
1 Belgian endive
1 orange, skinned and quartered
Juice of ½ small lime or lemon
2 Tbsp of freshly squeezed orange juice
Sea salt
Freshly ground pepper
¼ cup of sunflower or peanut oil
2 Tbsp of freshly chopped cilantro, and 4 cilantro sprigs for decoration

Mix the salt, pepper, lime or lemon juice, freshly squeezed orange juice in a bowl. Whisk in gradually the sunflower or peanut oil, and add the chopped cilantro.

Wash the salad leaves and spin dry. Wash the endive and cut off the root, then slice finely into rounds. Toss the salad and endive with ½ of the dressing and distribute between 4 large serving plates.

Slice the duck breasts diagonally with a carving knife. Divide the breast meat into 4 equal portions and lift on to each salad plate. Scatter with the orange pieces, spoon on the remaining dressing, decorate with a fresh sprig of cilantro and serve.

Cooking Tip:
You may quickly warm up the sliced duck breast on a sauté pan with 1 Tbsp of oil, about 1 minute per side prior to arranging them on the salad plate.

Mandarin pieces can be substituted to the orange, however make sure to drain them well to prevent any extra moist on the salad plate.

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

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

2 Sugartown smoked chicken breasts
1 head romaine
2 cups fresh spinach
1 tomato cut into 1/8’s
½ cup walnut halves
Bottled vinegarette dressing

Thoroughly wash greens and pat dry. Place in a large salad bowl and toss with tomatoes and nuts. Slice Sugartown smoked chicken breast into strips and arrange on top of mixed greens. Drizzle with dressing and serve with lightly toasted Italian bread.

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