tasty nom nom

Fowl and Fish

Good day, E!

A few weeks ago our next door neighbor went fishing and caught a bunch of salmon. He brought us a few to smoke. N smoked them with a lot of seasoning and a few of them are a bit over-seasoned. "No problem," I thought. "I'll just make a spread."

salmon spread

I flaked half of a filet of salmon and then added 6 ounces of cream cheese and 4 ounces of crème fraîche to it until it was a spreadable but light consistency. N suggested adding green onion to the spread directly. I decided against it in case the green onion would lose their crunch and I just served them on the side with some quick pickled red onion. It was pretty good on store-bought fresh-baked pumpernickel bread.

While we ate all of the salmon spread, N grilled chickens.

N brined two chickens overnight. He coated them in some hatch chile barbeque sauce I made* and then smoked them with a bit of mesquite. They took a bit longer to cook than usual for some reason.

j's plate

I threw together a quick, super-tart cole slaw (oops). I shredded the carrots and added them and they turned the entire batch a pale orange color. Not appealing! I did want it to be a bit tart to counter the slightly-sweet bbq sauce, but not THAT tart.

After an afternoon excursion to Cabela's resulted in the truck being hit and our trip taking a bit longer than expected, I supplemented with some store-bought scalloped potatoes. Since the cole slaw was horrible and G doesn't like chicken, I'm glad I added the potatoes!

After dinner, G suggested we play Settlers of Catan again. I fear he will suggest it every week until he wins a game!

not more settlers of catan!

We played two rounds -- you won the first one, N won the second. I guess that means more Settlers of Catan next week? Oh no. I might have to banish our copy with the Uno deck.

* Hatch Chile BBQ Sauce
6 fresh Hatch chile peppers
2 TBSP olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
1/2 cup Guinness
1/4 cup cider vinegar
1/3 cup Worcestershire sauce
1/3 cup brown sugar
1 tsp salt
1 tsp black pepper
1 29 oz. can tomato sauce

Roast chile peppers over flame to blister and char all sides. Once charred, place peppers in paper bag to sweat for 10 minutes. Remove the charred skin along with the stem and seeds then rinse the peppers under cold running water.

Heat olive oil over medium heat. Add the garlic and onion and cook until tender. Add the chiles along with the remaining ingredients. Bring to a simmer and cook over medium-low heat for 30 minutes. Remove from heat and let set for 10 minutes to cool slightly.

Place sauce in food processor or blender and puree.

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