|
 
Tea Smoking
Technique
Tea Smoked Duck with
Roasted Scallion Sweet Potatoes
Tea Smoked
Chicken Breast with Celery Rice
Seared Snapper with Tea Smoked Shrimp Potatoes
Asian Chicken Club
Norman Van Aken's Lapsang Souchong Tea and Shallot Stuffed Salmon
WINE NOTES
Hunt Cellars Sangiovese: “Cal-Itals” are the unsung heroes of American
wine. Many Italian immigrants brought grapes from their family vineyards
in the 19th century aside from zinfandel. They are some of the
oldest vines in the US -- older vines mean more complex grapes and wines.
This is a very versatile wine with dark notes of cranberries and
butterscotch with a hint of strawberry. A great compliment to smoked
foods, especially game.
Pierre Matrot Mersault: White
burgundies, which are chardonnay, can pair well with rich foods and smoked
foods. Mersault usually exhibits aromas of burnt buttered rolls and
roasted hazelnuts. The palate continues with golden apples, smoke and rich
minerality. White burgundies are very adaptable, especially with foods
with complex preparations. The half bottle makes it ideal for first or
second courses in multi-course situations. |
|
Norman
Van Aken's Lapsang Souchong
Tea and Shallot Stuffed Salmon
Serves 6
-
1/3 cup lapsang souchong tea
leaves
-
1/3 cup balsamic vinegar
-
3 tablespoons butter
-
10 shallots, peeled and
thinly sliced
-
2 tablespoons sugar
-
Kosher salt and freshly
ground black pepper to taste
-
12 bamboo-type wooden skewers
-
1 3/4 to 2 pounds boneless,
skinless salmon, cut from a whole side
-
1 recipe Tea Smoking Mixture
-
2 cups baby spinach, sautéed
in 1 tablespoon extra virgin olive oil
-
Orange Beurre Blanc (recipe
below)
-
Wooden skewers, soaked in
water
To prepare the stuffing: Place the
tea in a bowl and add the vinegar. Soak overnight covered.
The next day: Heat a shallow but
wide saucepan and add the butter. When it begins to foam, add the shallots
and stir to coat. Sauté over medium heat for 4 to 5 minutes, until
caramelized. Stir in the sugar and the tea-and-vinegar mixture. Reduce
until the vinegar has almost evaporated, and season with salt and pepper.
Transfer the stuffing mixture to a bowl and let cool. Once cooled, finely
chop and reserve. Place the salmon on a cutting board and cut lengthwise
(the opposite direction than for a fillet) to make "ribbon cuts" 1-inch
thick and about 18 inches long. Lay these "ribbons" of salmon on their
sides and season lightly with salt and pepper. Take, in pinches, the
reserved stuffing mixture and arrange down the center of each "ribbon."
Roll up the ribbons in spirals so they resemble cinnamon rolls. Spear
each spiral with 2 skewers—one at the end of the ribbon, straight through
the center and out the other side, and the other skewer at right angles
to make an X. Place in a prepared wok or smoker and smoke until
medium-rare, about 2 to 3 minutes. To serve, spoon orange beurre blanc on
plate, top with salmon, garnish with wilted baby spinach.
Orange
Beurre Blanc
Makes about 1 cup
-
1 shallot, minced
-
1/4 cup dry white wine
-
2 tablespoons white wine
vinegar
-
Zest of 1 orange
-
1 tablespoon fresh orange
juice
-
1/2 cup plus 2 tablespoons
butter, cut into 1/2-inch chunks
-
Kosher salt
In a medium saucepan, combine
shallot, wine, vinegar, orange zest and juice. Bring to a boil and reduce
by two-thirds. Remove saucepan from heat and vigorously whisk in butter
chunks, one at a time, fully incorporating one chunk before adding
another. The sauce should be silky and emulsified. Check for flavor and
season with kosher salt to taste.
Printer Friendly Version
|
