Tag: fish

Cold Smoked Salmon or Steelhead Trout

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

If I’m near a bagel shop, I’m hard-pressed to not snag a smoked salmon bagel.  There’s something about the melty salty salmon combined with onions, whipped cream cheese and capers that gets me every time!  Naturally, I said to myself recently, “I can do this at home”.  Sure enough, I figured out a great process to make my own smoked fish that’s fresher and tastier than anything I’ve had before.  This recent recipe was made with a steelhead trout fillet, but can be replicated with salmon as well.

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COLD SMOKED SALMON OR STEELHEAD TROUT

Ingredients

  • 2-3 Lbs. Salmon or Steelhead Fillet
  • 1 1/2 Cups Kosher Salt
  • 1/2 Cup Light Brown Sugar
  • 1 Tsp. Black Pepper

Instructions

  • Inspect your fish for any pin bones and remove.  Rinse fillet and dry completely with paper towels.
  • In a small bowl, combine salt, sugar and pepper.  Mix thoroughly.
  • Spread 1/3 of salt mixture in a glass baking dish to completely cover the bottom.
  • Place fish on the salt mixture, skin-side down.  Cover the fish with the remaining salt mixture and pat lightly to make sure it adheres.
  • Cover dish with plastic wrap and refrigerate for 24-48 hours.
  • After curing, remove fish from fridge, take out of glass dish and rinse under cold water to remove salt mixture.
  • Dry completely and place on paper towel on a cookie sheet.  Put in fridge and allow to dry for 3-4 hours uncovered.  Flesh will be firm and slightly tacky.
  • Cold smoke fish with alder or another mild wood at 120 degrees for 90 minutes.  I smoke mine over a foil pan filled with ice to prevent the fish from cooking.  The goal is to impart the smoke flavor only.
  • Remove from smoker and refrigerate.  Slice thinly and serve.  It will remain fresh in a ziplock bag for 7-10 days.

I love when a recipe relies on just a few ingredients, but tastes like a million bucks.  The technique here isn’t difficult, but the result is delicious and better than most store-bought versions.  Imagine the oohs and ahhs when you serve your homemade smoked salmon for your next brunch!  Take the time and give it a try, I think you’ll love the process and I know you’ll love the end product.  Dig in!

Milwaukee Public Market

On By greg@kandflivingIn Eating Out, Photo Gallery, UncategorizedLeave a comment

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One of the best ways to get a true feel for the people and the food of any city is to visit the local market.  If they don’t have an historical market, most cities are working hard to establish new ones as a gathering place and showcase of the fine foods they have to offer – Milwaukee Public Market is one of the finest examples I’ve seen.  Located downtown, conveniently near plenty of parking and other shopping, they feature tons of vendors with prepared foods, delicious ingredients for your own cooking, on-site cooking classes and a full calendar of interesting events.  To give you an idea, in the 3 days we were in town, we visited this place 3 times!

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Looking for some great coffee and sweets?  Grab a fantastic pastry or cookie from C. Adams Bakery.  The selections are endless and beautiful!  You’re definitely going to want to accompany your selection(s) with a honey vanilla latte (iced or hot) from Anodyne Coffee.  They roast their own beans and have some really great drink options.  Right across the street, and with 5 more locations throughout the city, is Colectivo Coffee.  They are worth a stop as well with a great selection of house-roasted coffee drinks as well as pastries and sandwiches.

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Looking for some real food?  Check out Aladdin for delicious homemade hummus and other Middle Eastern delights.  The St. Paul Fish Company has lots of selections of fresh fish for you to take home, but there were a ton of people sitting at their counter with smoked salmon on a stick or having fresh oysters shucked right in front of them!  I had the breakfast tacos one day from Margarita Paradise and was blown away with the quality and freshness.  Finally, for a huge selection of meats, homemade sausage, fresh salads and an endless number of sandwiches and panini, check out Nehring’s Family Market.

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My only regret is that we didn’t have more days to explore and try more things at the Market!  I highly recommend checking it out for a quick meal or a day trip before shopping in the Historic Third Ward – you’ll be one very happy foodie if you do…

Asian-Glazed Grilled Swordfish Skewers

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

When you travel a lot for work, it feels great to be home for a week and get creative in the kitchen.  Feeling the heat of summer means keeping it light with this twist on traditional grilled kabobs.  Swordfish is meaty and will stay on a skewer and hold up on the grill.  It feels like a stick-to-your-ribs meal with the addition of Brussels sprouts and cremini mushrooms al covered in a tangy Asian-inspired glaze.  The combinations are endless, but give this a try for something new and different without stacking on the fat and calories.

ASIAN-GLAZED GRILLED SWORDFISH SKEWERS

Ingredients

  • 1 Lb Swordfish Steak(s)
  • 8 Cremini Mushrooms
  • 12-16 Brussels Sprouts
  • 3 Green Onions, Sliced Thinly

Asian Glaze

  • 3 Tbs Light Soy Sauce
  • 2 Tbs White Wine Vinegar
  • 2 Tbs Honey
  • Juice & Zest of 1/2 Lime
  • 1 Clove Garlic, Minced
  • 1 Tsp Grated Fresh Ginger

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Directions

  • Clean and trim Brussels sprouts.  Steam on stovetop or microwave for 7 minutes, until slightly soft.
  • Cut swordfish into 1 1/2 inch cubes.
  • Alternate fish, Brussels sprouts and mushrooms on skewers.  DO NOT overcrowd them or they won’t cook evenly!
  • In a small bowl mix all ingredients for the Asian glaze.
  • Grill skewers on medium heat for 5-6 minutes, turning twice.  Lightly brush skewers with glaze and continue to cook for an additional 5-6 minutes.  Turn and glaze every minute or so.  Fish should be opaque and firm to the touch.
  • Remove skewers from grill, glaze once more and serve over white sticky rice.  Finish with sliced green onions.

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These don’t take long to grill, so it’s important that you steam the Brussels sprouts ahead of time or they won’t cook through.  Also, there is an absence of salt and pepper in this recipe because the glaze seasons everything really well.  If you like things a little spicy, I would replace the garlic clove with a tablespoon or two of sriracha.  Either way, this is a healthy dinner that’s filling and good for you too.  Let me know how it goes and what you changed!