Sugartown Smoked Specialties’ Food News

Serves 4

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot 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

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot 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

Sugartown’s Natural Smoked Tasmanian Trout
( crumbled ) 1/2 pound.

• 1/4 cup Mayo.
• 1/4 cup sour cream
• 1 tsp. dill weed
• 1 tbsp. lemon juice
• Fresh cracked black pepper
• Dash of Worcestershire sauce
• Dash of tobasco
• 1/2 tsp. cayenne
• 1 tsp. onion powder
• 1 tsp. garlic powder

Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.

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

By Tom Estok Executive Chef	Historic General Warren Inne Old Lancaster highway Malvern P. A. 19335 Phone: 610-269-3637 Fax 610-269-8084

For crepes:

• 14-16  5″ crepes
• sift 3/4 cup all-purpose flour

Resift with:

• 1/2 tsp. salt
• 1 tbsp. baking powder

Beat together

• 2 eggs
• 2/3 cup milk
• 1/3 cup water

Make a well in dry ingredients. And liquids and
combine with swift strokes. Do not over beat. Let rest. Heat 5″ crepe pan and add a
small amount cooking oil and crepes on both sides until lightly browned. Store between
layers of waxed paper. Can be done advance.

Filling:

• Three pounds Sugartown Smoked
  chicken breast
• One cup sliced wild mushrooms
• One cup heavy cream
• 2 tbsp. strong Dijon mustard
• 1/2 tbsp. each minced shallots and garlic
• Salt and pepper to taste
• Fresh chopped herbs

Method;

Heat 12 in. sauté pan, and 2 tablespoons olive
oil, add mushroom sauté quickly, add shallots and garlic.  Toss and add smoked
chicken, heavy cream and mustard.  Reduce cream until thick, season with salt and
pepper.  Removed from heat and fill and roll crepes.  Arrange on serving
platter, top with extra sauce and garnish with herbs.

8 oz. Softened cream cheese
2 tbsp. Chopped fresh cilantro
1 tbsp. Fresh lemon juice
8 oz. Nova

Combine all ingredients until smooth. Spread ½ tsp. onto one slice nova, roll up. Arrange on a platter with fresh chopped red onion and capers as a garnish.

Ingredients:

Method

• Pick all meat from pheasant
• Juienne, wash and drain leek
• Sauté leek in sauce pan with olive oil
• Deglaze pan with Maderia and add balsamic vinegar
• Reduce to desired consistancy and add pheasant meat
• Cook until warm

Sugartown’s Natural Hickory Smoked Rainbow Trout (rough chopped) 1/2 pound.

• 1/4 cup Mayo.
• 1/4 cup sour cream
• 1 tsp. dill weed
• 1 tbsp. lemon juice
• Fresh cracked black pepper
• Dash of Worcestershire sauce
• Dash of tobasco
• 1/2 tsp. cayenne
• 1 tsp. onion powder
• 1 tsp. garlic powder

Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.

Executive chef Scott Hart
Kennet Square Inn
Kennet Square, PA

Serves 4

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot 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

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot flavor!

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

Sugartown’s Natural Smoked Tasmanian Trout
( crumbled ) 1/2 pound.

• 1/4 cup Mayo.
• 1/4 cup sour cream
• 1 tsp. dill weed
• 1 tbsp. lemon juice
• Fresh cracked black pepper
• Dash of Worcestershire sauce
• Dash of tobasco
• 1/2 tsp. cayenne
• 1 tsp. onion powder
• 1 tsp. garlic powder

Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.