6.Cool, wrap tightly and refrigerate.
7.As a variation, Bluefish Pate can be made with equal parts smoked bluefish and Boursin cheese blended in a mini chopper for a special hors d’oeuvre.
SMOKED SWEET AND SPICY HAM
RUB:
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons dry mustard
½teaspoon cayenne
½teaspoon ground cloves
Kosher salt and freshly cracked pepper 1
1 cup pineapple juice
¾cup chicken stock
½ cup honey
1½ tablespoons olive oil
1.In a small bowl, mix together the rub ingredients. Rub mixture over the ham, and place in refrigerator overnight.
2.Place ⅓ cup of dry wood chips in each of the wood chip bins in roasting pan. Set ham on rack.
3.Turn temperature dial to 225 °F.
4.Meanwhile, mix together the chicken stock, ¾ cups of pineapple juice, vegetable oil, ½ teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed.
5.Baste with sauce once every hour. Brush generously with glaze a couple of times during the last hour of smoking.
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LEMON GARLIC ROAST CHICKEN
4 to | 2 tablespoons lemon juice |
3 cloves garlic, minced | ½ teaspoon ground black pepper |
1 teaspoon salt | ¼cup butter, softened |
Rinse chicken in cold water. Combine remaining ingredients and rub over skin and between skin and meat of chicken. Place roasting rack in cooking pan. Place chicken on roasting rack and cover. Bake at 350°F for 1½ hours or until chicken is done.
BAKED POTATOES
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on roasting rack, making sure that they don’t touch the sides of cooking pan. Cover and bake at 400°F for
POT LUCK BEEF STEW
8 | 15 medium sized russet potatoes, |
| peeled and cubed |
2 cups dry bread crumbs | 2 tablespoons basil |
2 teaspoons salt | 2 cups |
½ teaspoon pepper | 8 cans (4 ounces) sliced |
4 large onions, cut into eighths | mushrooms, undrained |
15 cans | 8 cups beef broth |
condensed tomato soup | 7 stalks celery |
4 pounds baby carrots |
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Toss stew meat with bread crumbs, salt and pepper. Place beef in pan and add remaining ingredients; stir well. Cover and roast at 250° F. for 4 to 5 hours or until meat and vegetables are tender.
CHILI FOR A CROWD
3 pounds dry pinto beans, | 5 cloves garlic, minced |
|
soaked and drained | 1 can | |
2 jalapeno peppers, finely chopped | 3 tablespoons cumin |
|
10 pounds ground chuck, | ¾ cup chili powder |
|
browned and drained | 3 cups tomato juice |
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12 cups water | 2 onions, chopped |
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