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Black Eyed Pea Cakes with Smoked Tomato Salsa

Cookshack — Wed, 02 Jan 2008 19:03:27 GMT

1 c. dried black-eyed peas, rinsed and picked for stones
1 small ham hock, about ½ lb.
5 c. chicken stock
1 Tablespoon butter
¼ c. red onion, minced
2 cloves garlic, minced
2 Tablespoon red bell pepper, minced
1 jalapeño pepper, minced
1 egg yolk
½ c. bread crumbs
½ teaspoon hot sauce
2 Tablespoons parsley, minced
To taste salt and pepper
Cornmeal for dredging
Oil for frying

Combine peas, ham hock, stock. Bring to a boil. Cover and simmer until tender. Drain, remove hock. Cool peas to room temperature. Melt butter, sauté onion, garlic, bell pepper, jalapeño, cook until golden. Add peas and cool. Add yolk, bread crumbs, hot sauce, parsley, salt and pepper. Mix well to squash together. Test to see if stiff enough to shape. Add more crumbs if necessary.

Refrigerate for one hour. Shape into ½" thick by 2½" across. Dredge in cornmeal. Heat oil and fry.

Brooks Company Smoked Mushrooms

Brooks Company — Wed, 02 Jan 2008 19:02:29 GMT

2 c. mushrooms
1 Tablespoon lemon pepper
1 Tablespoon garlic powder

Remove stems and clean mushrooms. Sprinkle lemon pepper and garlic powder lightly over mushrooms. Smoke at 225F for 45 minutes. Cool and serve immediately.

Garnish for game or any dish.

Yield: 2 cups

Cayley's Hawaiian-Style Jalapeno Poppers

Cayley Armstrong — Wed, 02 Jan 2008 19:01:39 GMT

24 large jalapeño peppers
8 ounces cream cheese
1 1/2 cups grated mozzarella cheese
1/2 cup diced ham
1/2 cup finely chopped onion
1 teaspoon garlic powder
24 "chunks" of pineapple
12 center cut lean bacon strips
24 toothpicks

Using kitchen gloves, cut off tops of peppers and scoop out seeds and membranes (I use a veggie peeler for this and it goes quickly).

Combine cream cheese, mozzarella, ham, onion and garlic powder. Mix well.

Divide mixture evenly among peppers, using a teaspoon or pastry bag (or a zip top bag with a corner cut off), leaving room for the pineapple at the top.

If too large, cut down pineapple chunk to fit into the top of the pepper. Stuff pineapple down into top of the pepper like a plug.

Cut bacon strips in half, wrap around each pepper, and secure with a toothpick inserted horizontally (this will protect the pepper from falling through the hole in the Chile Grill as it cooks).

Set in Chile Grill and smoke-cook with two ounces of apple wood at 200ºF until the bacon is cooked, 1 1/2 to 2 hours.

Cookshack Smoked Cream of Tomato Soup

Cookshack — Wed, 02 Jan 2008 19:00:34 GMT

12 oz. bacon render
3/4 lb. carrot, fine dice
3/4 lb. celery, fine dice
6 tbs. minced garlic
12 oz. all purpose flour
1 gal. chicken stock, hot
10 - 12 lbs. ripe, smoked tomatoes, diced
2 qts. cream
1 lb. onion, fine diceGarnish: popcorn and basil

Halve and de-seed tomatoes. Place halves, cut side down, in smoker. Smoke at 225F for 1 to 1-1/2 hours, using hickory or pecan wood.

Sweat carrots, celery, and onion in bacon render until onions are translucent. Add garlic; cook until aroma develops (approximately 1 minute). Add flour, cook 2 to 3 minutes. Add chicken stock and whisk until smooth. Add diced, smoked tomatoes and simmer on low heat for 1 hour.

Remove from heat, puree. Process through food mill for finer consistency. Return to heat, add cream and bring to service temperature. Garnish with basil chiffonade and popcorn.

Yield: 3 gallons or approximately 50 servings

Recommended wood: pecan or hickory

Cookshack Smoked Stuffed Mushrooms

Cookshack — Wed, 02 Jan 2008 18:59:57 GMT

24 large mushrooms
1 teaspoon pepper
1 lb. lean ground beef
2 teaspoon Italian seasonings
6 oz. cream cheese
2 Tablespoons chopped parsley
2 oz. mozzarella cheese
3 Tablespoons Parmesan cheese
1 teaspoon salt

Wash and dry mushrooms, remove stems. Brown ground beef and drain. Combine ground beef, cream cheese, mozzarella cheese, salt, pepper, Italian seasonings, mix well. Stuff mushroom caps.

Load smoker's wood box with 1 oz. hickory wood. Smoke-cook for 1 hour at 225F. Top with Parmesan cheese and parsley.

Recommended wood: hickory

Cookshack Smoked Tomato Vinaigrette

Cookshack — Wed, 02 Jan 2008 18:59:22 GMT

3 medium red tomatoes
2 red onions

For vinaigrette

1 Tablespoon peeled garlic, fine mince1 Tbs. Dijon mustard
1/2 Tablespoon salt
1/2 teaspoon white pepper
1 c. red wine vinegar
3 c. olive oilCookshack Seafood Grill*

Seed, peel, and chop tomatoes. Remove outer skin from onions, peel and mince. Place tomatoes on Cookshack Seafood Grill*. Load wood box with 2 oz. wood. Load vegetables on smoker's grills, positioning so that they do not touch each other or the sides of the oven. Close and latch the smoker's door.

Smoke-cook at 180F for 1 - 2 hours. When the vegetables are done, remove from smoker.

Combine garlic, Dijon mustard, salt, pepper, and vinegar. Add oil until emulsified. Add 2 of the smoked tomatoes, chopped and peeled, and 1 minced onion. Use extra tomato and onion as garnish.

Recommended wood: Hickory, apple or oak

*If you don’t have a Seafood Grill, cover one of your smoker’s standard grills with aluminum foil; make holes in the foil at intervals to allow for circulation of heat and smoke.

Cookshack's Original Creamy Coleslaw

Cookshack — Wed, 02 Jan 2008 18:58:25 GMT

1 gal. mayonnaise
1-1/3 c. vinegar
½ c. apple juice
2 Tablespoons + 1 teaspoon salt
1 Tablespoon onion powder
1 tsp. Tabasco sauce
5 c. sugar
1 c. pineapple juice
¾ c. prepared horseradish
1 Tablespoon ground celery seed
1 Tablespoon garlic powder

Combine ingredients and refrigerate several hours before serving. Use 2½ c. dressing per 1 gallon grated cabbage.

For interesting variations add combinations of: 1 c. grated carrot, 1 c. raisins, 2 c. pineapple tidbits, ½ c. chopped bell pepper (red, green, or both), and/or 2 Tablespoons celery seed.

Serves 24

Cookshack's Original Smoky Spicy Beans

Cookshack — Wed, 02 Jan 2008 18:57:46 GMT

#10 can of pork & beans
2 c. Cookshack Spicy or Mild Barbecue Sauce
1/2 c. chopped beef or pork to taste

To a #10 can of regular pork and beans, add 2 c. Cookshack Spicy or Mild Barbecue Sauce, and ½ c. chopped smoked beef or pork. Smoke for 2 hours at 225F. Remove from smoker, stir well and serve. Cover tightly for storage.

Recommended wood: hickory or mesquite

Cornbread with Jalapeno Peppers

Cookshack — Wed, 02 Jan 2008 18:56:57 GMT

2-1/2 lb. yellow cornmeal
1/2 lb. sugar
1-1/4 oz. salt
1-1/4 lb. all purpose flour
2 oz. baking powder
1/4 oz. baking soda
1 1/2 qt. buttermilk
12 eggs
2 c. corn oil
2 c. onions, diced
1-1/2 c. green peppers, diced
1/2 c. jalapeño peppers, chopped
1/2 c. pimIentos, diced
1 qt. smoked kernel corn

Smoke corn for about 30 minutes to impart a light smoke flavor. (Optional: Smoke peppers with corn.)

Combine cornmeal, sugar, salt, flour, baking powder, and soda in mixing bowl. Blend on low speed of mixer. In separate bowl combine buttermilk, oil and eggs and mix well. Add to dry ingredients and mix well. Add all chopped vegetables including smoked corn and blend. Place batter in a well-oiled and very hot cast iron pan and bake at 450F for 15 minutes or until done. Serve warm.

Yield: 50 servings

Garlic and Herb Smoked Tomatoes

Cookshack — Wed, 02 Jan 2008 18:56:09 GMT

12 large vine ripe organic tomatoes
1 c. olive oil
¼ c. fresh oregano
1/8 c. sautéed garlic, reserve skins
1/8 c. sautéed shallots
¼ c. brown sugar
Salt and pepper
Fresh rosemary
Garlic skins

Core tomatoes and split an X down the center, about 1/3 way. Equally divide ingredients into each tomato. Wrap tomatoes in foil forming a chimney at top. Smoke-cook at 225F for 1 hour, or until very tender, over hickory wood, rosemary branches, and garlic skins and peels. Present on a plate of tossed baby greens with a vinaigrette of your choice and a toasted baguette. These tomatoes can also be pureed and thickened with a roux for an excellent tomato sauce.

Yield: 12 servings