Showing posts with label smoky. Show all posts
Showing posts with label smoky. Show all posts
Sunday, April 20, 2014
SANDRA’S WILD ALASKA KING SALMON SMOKY KIELBASA STEW
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| A delightful salmon stew, and the kielbasa adds a bit of smoky flavor making this absolutely scrumptious... |
Servings: (4 to 6)
Prep: 5 Mins. |
Cook 40 Mins.
INGREDIENTS
½ lb. (1/2 ring) smoked kielbasa, sliced
½ yellow onion, chopped
1 stock of celery, sliced
4 unpeeled red potatoes, scrubbed and chopped into ½” cubes
3 cloves of garlic, finely minced
1 (14 oz. can) Italian stewed tomatoes, undrained, with tomatoes broken apart
½ cup tomato sauce
3 cups low-sodium chicken broth
1 teaspoon worcestershire sauce
2 tablespoons cooking sherry
2 teaspoons freshly squeezed lemon juice
2 whole bay leaves
1 teaspoon Martie’s Magic Organic Italian Seasoning
1 lb. boneless wild Alaska king salmon fillet, skinned and cut into 1” cubes
--Parsley sprigs for garnish
METHOD
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| Marties Magic Italian Seasoning (Organic) |
In a heavy-bottom saucepan, sear the kielbasa over medium-high heat, just until golden brown. Add the onion, celery, potatoes, and garlic and saute for 5 minutes. Add all the remaining ingredients, except the salmon. Bring to boil, cover, reduce heat to medium, and let simmer for 20 minutes, until potatoes are tender. Add the salmon, folding gently to combine (so as not to break apart salmon pieces), cover, and continue to simmer for 5 minutes, just until salmon flakes easily with a fork. Toss bay leaves. Serve in bowls garnished with parsley sprigs, along with a salad and your favorite choice of warm crusty bread. – Enjoy!
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Tip: It’s important to cut your potatoes into smaller ½” cubes and the salmon into 1” cubes so they both properly cook timing-wise per this recipe.
Saturday, January 25, 2014
Smoky Paprika Tomato Soup
Tomato season is winding down, but there are still some available. The smoky paprika and pepper flavours add a rich, autumnal touch to this soup, and its getting cool enough that soups are starting to be welcome. This soup is quite intense in flavour, and some sour cream or yogurt would help make it a little more mellow.
I used 10 large field tomatoes to get 8 cups of diced tomatoes.
Note: Oops, I had a nagging feeling when I posted this that something was missing. There was. I have fixed it.
8 servings
30 minutes prep time
Mix the Spices:
1/4 cup soft unbleached flour
2 tablespoons sweet Hungarian paprika
1 teaspoon sweet smoked paprika
1/4 to 1/2 teaspoon hot smoked paprika
1 teaspoon rubbed oregano
1 teaspoon salt
Mix in a small bowl and set aside.
Make the Soup:
8 cups peeled, diced tomatoes
2 medium onions
1 or 2 sweet red frying peppers (optional)
2 to 3 cloves of garlic
1/4 cup mild vegetable oil
1/4 cup apple cider vinegar
1/4 cup sugar
Blanch the tomatoes by dropping them into a pot of boiling water for one minute, then transfer them to a sink full of cold water. Peel them and remove the cores, then dice them coarsely.
Peel and chop the onions. Cored, deseed and chop the peppers if using. Red Shepherd, Jimmy Nardello or other sweet red frying pepper would be most appropriate. However, the soup is very good without them as well. Peel and chop the garlic.
Heat the oil in a large skillet. Add the onions and peppers, and sauté over medium-high heat for several minutes, stirring regularly, until they are soft. Sprinkle the flour and spice mixture over and mix in well. Cook for about 5 minutes more, stirring frequently and scraping up the flour as it sticks to the pan and browns. The mixture should be dark, but not burnt. Add the garlic and cook it into the mixture for about a minute, until fragrant.
Add as many tomatoes to the pan as will easily fit. Blend well with the onion and spice mixture, scraping the pan to make sure there is none left sticking to it. Cook until the tomatoes are soft, about 5 to 10 minutes. If you cannot get all the tomatoes in the pan, put the rest of them into a soup pot and bring them to a boil. Simmer them as the rest of the soup cooks in the frying pan.
Blend the soup, including all the tomatoes, in a blender or food processor until very smooth with the vinegar and sugar. Reheat and serve. Very good with a bit of yogurt or sour cream.
Last year at this time I made Lancashire Hot Pot.
Read More..
I used 10 large field tomatoes to get 8 cups of diced tomatoes.
Note: Oops, I had a nagging feeling when I posted this that something was missing. There was. I have fixed it.
8 servings
30 minutes prep time
Mix the Spices:
1/4 cup soft unbleached flour
2 tablespoons sweet Hungarian paprika
1 teaspoon sweet smoked paprika
1/4 to 1/2 teaspoon hot smoked paprika
1 teaspoon rubbed oregano
1 teaspoon salt
Mix in a small bowl and set aside.
Make the Soup:
8 cups peeled, diced tomatoes
2 medium onions
1 or 2 sweet red frying peppers (optional)
2 to 3 cloves of garlic
1/4 cup mild vegetable oil
1/4 cup apple cider vinegar
1/4 cup sugar
Blanch the tomatoes by dropping them into a pot of boiling water for one minute, then transfer them to a sink full of cold water. Peel them and remove the cores, then dice them coarsely.
Peel and chop the onions. Cored, deseed and chop the peppers if using. Red Shepherd, Jimmy Nardello or other sweet red frying pepper would be most appropriate. However, the soup is very good without them as well. Peel and chop the garlic.
Heat the oil in a large skillet. Add the onions and peppers, and sauté over medium-high heat for several minutes, stirring regularly, until they are soft. Sprinkle the flour and spice mixture over and mix in well. Cook for about 5 minutes more, stirring frequently and scraping up the flour as it sticks to the pan and browns. The mixture should be dark, but not burnt. Add the garlic and cook it into the mixture for about a minute, until fragrant.
Add as many tomatoes to the pan as will easily fit. Blend well with the onion and spice mixture, scraping the pan to make sure there is none left sticking to it. Cook until the tomatoes are soft, about 5 to 10 minutes. If you cannot get all the tomatoes in the pan, put the rest of them into a soup pot and bring them to a boil. Simmer them as the rest of the soup cooks in the frying pan.
Blend the soup, including all the tomatoes, in a blender or food processor until very smooth with the vinegar and sugar. Reheat and serve. Very good with a bit of yogurt or sour cream.
Last year at this time I made Lancashire Hot Pot.
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