Smoked Vegetables

There are so many ways to prepare smoked vegetables. The following is how I prepare smoked vegetables to make “Smoked Vegetable Sandwiches”. Serve on a baguette with a mayonnaise-based dressing and a  good aged cheddar for a memorable meal. Unless otherwise specified, wash vegetables well and place in smoker with water still dripping from vegetables... sprinkle herbs over vegetables for additional flavor...

Makes enough for 2 generous sandwiches:

1 small zucchini, sliced on the bias about 1/4 inch thick
1/2 small yellow squash, sliced same as zucchini
1 red onion, sliced into thin rounds
1 portobello mushroom, cleaned, sliced, and tossed lightly with Balsamic vinegar
2 plum tomatoes, cut lengthwise in 4 slices, tossed lightly with red wine vinegar

Prepare Smoker, using 2 tablespoons wood chips of your choice. Spray foil with Pam. Lay rack in bottom of drip pan, cover with vegetables, and lightly spray with Pam. Start smoker over 2 burners, on high if possible. Cover when wisps of smoke begin to rise, and cook 12-15 minute on medium. Remove from heat, keep covered an additional 2-3 minutes. Place on baguette, add cheese, crisp lettuce leaves, a sprinkling of fresh herbs, and sauce, and serve.

NOTE: Halved mushrooms, broccoli florets, pepper strips also work well under the same cooking conditions. To smoke potatoes: cut potatoes 1/2-3/4 inches thick, leaving skin on. Using 1 tablespoon oak
or apple chips, smoke on medium heat for 45 minutes.

Sandwich Sauce: Mix together 1 cup mayonnaise, 1-2 tablespoons Dijon Mustard, 1/4 cup cottage cheese, a few shakes of Tabasco, a couple grinds of pepper, 1 minced shallot, 1 minced garlic clove, and a generous squeeze of lemon juice. Salt to taste, add a little milk if too thick.

Recipes Continued... 

Fish is one of the most rewarding foods to come out of the Cameron’s smoker. One of my favorite recipes is called “Allen Frey’s Smoked Tuna Steaks”, from the Cameron's Cooker guide that accompanies your cooker. Look it up and make it soon!

For a really fast, impromptu fish entree, simply take an fresh, inexpensive fish fillet, such as catfish, or roughy. Season lightly-
soy sauce, salt, pepper, lemon, herbs- whatever you like. Place a pinch of wood chips in bottom of the smoker, and smoke for
15 minutes over medium heat. For a real treat, try brining-and-smoking:

Smoked Salmon

This is not a difficult recipe to make, but it does require some advanced planning. You may wish to brine the fish the night before serving, setting it out to dry just before bed, and smoke it upon awakening.

Brining and drying the fish prior to cooking creates a protective “skin” (or pellicle) on the outer surface of the fish. This film helps to hold in the moisture and provides a concentration of flavors from the brine.

The brine basically consists of 4 cups liquid, usually water; a generous quantity of salt, usually some form of sugar, and additional ingredients to flavor the brine. If you have a larger quantity of fish, just make additional brine. Throw brine away after use.

Select your brine, or make up your own, using the proportions suggested:

A Great Traditional Brine:
1 cup boiling water
1/2 cup Kosher salt
1/2 cup brown sugar
3 bay leaves
10-12 whole allspice
1 teaspoon whole peppercorns
3 cups water

OR

Asian Flare:
1 cup boiling water
2 tablespoons Kosher salt
2/3 cup honey
1 cup soy sauce
1/4 cup minced garlic
1 teaspoon whole peppercorns
3 cups water

2 - 2 1/2 Pounds Salmon fillet, with skin still on, or a large trout fillet also works well...

Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours.

Gently rinse the fish under slow running water, removing some of the brine. Remove the lid from your smoker. Tilt the rack into the smoker, using the legs of the rack to rest against the lip of the smoker. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4-8 hours.

Prepare your smoker using the chips of your choice, about 1/4-1/3 cup total. Start smoker on high, and when light wisps of white smoke begin to rise, turn heat down to low and cover. Smoke over very low heat. This may take 1.5-2 hours. Check occasionally. Fish should appear opaque and lighter in color.

This may be served warm or cold, or at room temperature. If you cool it prior to serving, the skin is easily removed.

Easy Green Mayonnaise: 1 cup mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled
1/4 cup fresh herb of your choice (dill, tarragon, etc.)... Combine the ingredients in a blender or food processor, process until well blended. Serve with smoked salmon..