![]() It's a Nantucket tradition and everyone has a slightly different variation. Here is my recipe for smoked bluefish pate. Thank goodness for that! As far as I am concerned smoked bluefish is the one and only way to eat them. Luckily, a friend of the family offered to fix them up by smoking the fillets in a backyard smoker. I long ago lost interest in trying to make those little buggers palatable with just basic ingredients and a grill, but they brought a few home anyway. Last week during our annual week on Cape Cod, the fishermen in our family caught some bluefish on their chartered fishing trip. With the motor running, slowly add water until dough forms. I have a week and a half left of this glorious season and intend to enjoy it. Step 1 Make the crackers: Pulse flours, sugar, butter, and salt in a food processor into pea-size crumbles. Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. I'm gathering my wits and brainstorming new menus.but not too much yet, don't worry. In a few weeks I might just start getting bored so maybe the promise of fall isn't necessarily a bad thing. It has been a season of relaxing, organizing, and regrouping a bit from a very busy few months previous. We have a wedding in the Hudson Valley the following weekend, then Poof! Summer will be over in the blink of an eye. Kosher Certified (dairy) Size 10. Assembling the Pate Incorporate the first 7 ingredients until homogenized (if the cream cheese and butter are cold, blend until smooth before adding other ingredients). Add the onions, Worcestershire sauce and lemon juice and pulse the machine on and off. The final product should have a deep color and the meat should be firm (but not leathery). Puree the bluefish, cream cheese, butter and cognac in a food processor. Keeps for 2-3 weeks if refrigerated, 4 weeks if frozen. Smoke approximately 2-3 hours at 200-215 degrees. Place the crumbled fish, cream cheese, butter/mustard mixture and minced. A New England specialty Available in 6oz and 12oz sizes. Preparation: Stir the honey mustard into the softened butter making an even mixture. Instructions Blend cream cheese, crème fraîche, and yogurt in a bowl with lemon juice, parsley, tarragon, Sriracha, chili flakes, and half of the chives. ![]() mayo, sea salt, Dijon mustard, bluefish, black ground pepper. On Thursday, I will have my annual trek to Coney Island. Smoked Bluefish Pt 10.00 19.00 A refreshingly light, rustic pt packed with hand-crumbled wild Cape Cod bluefish smoked over natural hickory hardwood. salt, dijon style mustard, lemon juice, mascarpone cheese, red onion and 3 more. For the Pt pound smoked bluefish (presmoked, grilled or leftovers from the Dijonnaise may be used) 4 ounces ( cup) cream cheese 2 tablespoons butter 1 tablespoon Cognac 1 tablespoon minced red onion 1 lemon Salt freshly ground black pepper Hot pepper sauce Crackers sliced baguette or. As far as local fun goes, I have sunbathed on Rockaway Beach, picnic-ed in McCarren Park many times, tinkered at flea markets, and eaten my way through farmer's markets. It has been a fun one and a very busy one, too! Since June, I have made it to Los Angeles, Atlantic City, the Ozark mountains/Tablerock Lake in Missouri, and spent a week on Cape Cod. As usual, I don't feel like I have accomplished as much as I would like, nor do I feel like I have done all the summer-y fun activities that I had dreamed of for all those long, cold months. Give this recipe a try.Well, the dog days of summer are upon us. 1/2 pound smoked bluefish, skin removed and discarded 1 8-oz. ![]() We like to serve it with matzo crackers but any mild flavor cracker will do. This dish can be made days ahead of time, which really helps in these hurried times. Making A Splash, Boston Globe July 2006 Smoked Bluefish Pate Recipe, Food & Wine August 2007 Nantucket Chefs. The fullness of flavor and the fat content holds up to the smoke, doesn’t dry out like leaner fish and it keeps its flavor when mixed with the ingredients in this paté. The same flavorful, fatty, moist flesh that we love in so many dishes, from salt crusted to teriyaki style to grilled, makes it a fine fish for smoking. We’ve been singing the praises of fresh bluefish for years now. Smoked bluefish paté is a winning crowd pleaser that can be prepared in minutes and is absolutely deelish. We busy folks need an arsenal of quick appetizers for friends and family or things that can be easily carted off to a “bring a dish” holiday get together. Not much time for entertaining or partying right now. It’s a wild, crazy, busy time of year for many of us right now, especially those of us in retail or the food business.
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