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.

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

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.

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

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.

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.