Villaware 8-280 warranty Hot Smoked Salmon, Smoked Cornish Hen, Smoked Sweet Potatoes

Pizza with Smoked Chicken and Roasted Garlic Salsa

1 prepared pizza crust, 12 inch (or trim to fit smoker rack) 1 cup prepared roasted garlic salsa

8 ounces smoked chicken, shredded 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese

1/2 teaspoon red pepper flakes hickory wood chips

Spread salsa evenly over pizza crust. Sprinkle chicken over salsa. Top with Monterey Jack and cheddar cheese. Sprinkle with red pepper flakes. Place on smoker rack. Smoke cook with hickory chips at medium high for 20-30 minutes.

Hot Smoked Salmon

1 pound salmon fillets, bones removed

1 teaspoon sea salt

1 teaspoon ground black pepper

3 tablespoons dark brown sugar wood chips

Place desired wood chips in the bottom of smoker pan. Season the fish with the salt, pepper and sugar. Put drip pan into bottom of smoker pan, then put meat rack onto drip pan. Put the fish, skin side down, on meat rack. Cover smoker pan with the heavy hand-cast lid. Place smoker pan directly on stove top and heat at medium high until the chips begin to emit a woodsy odor. Hot smoke until done about 20-30 minutes.

Smoked Cornish Hen

2 Cornish hens, cut in half lengthwise

seasonings—garlic powder, onion powder, paprika, pepper, seasoned salt fresh herbs—rosemary, sage, dill

wood chips

Place desired wood chips (try mesquite or apple) and some fresh herbs in the bottom of smoker pan. Season the hens with the seasonings. Put drip pan into bottom of smoker pan, then put meat rack onto drip pan. Put hens on meat rack. Cover smoker pan with the heavy hand-cast lid. Place smoker pan directly on stove top and heat at medium high until the chips begin to emit a woodsy odor. Hot smoke until done about 30-45 minutes. Do not overcook, as the meat will become dry.

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Smoked Sweet Potatoes

4 sweet potatoes, washed alder or apple wood chips

Prepare smoker using either alder or apple chips. Place sweet potatoes on smoker rack at medium high stove top heat. Smoke for about 45-60 minutes. Hint: try this with regular white potatoes. You won’t believe the extra added flavor that smoking gives.

Smoked Baked Bananas

4bananas

4three-inch sprigs fresh rosemary

4teaspoons maple syrup

4tablespoons ground pecans wood chips

Place about 2 teaspoons of wood chips (try hickory) and the rosemary sprigs into smoker pan. Cut unpeeled bananas lengthwise in half. Put unpeeled halves on smoker meat rack. Smoke cook on stove top at medium for about 25 minutes. Heat conventional oven to 400°F. Remove bananas from skin and place on lightly greased pan. Spread 1/2 teaspoon of maple syrup and 1/2 tablespoon of nuts on each banana half. Bake for 20 minutes or until golden. Serve warm.

Smoked Eggplant with Sundried Tomato Pesto

Smoked Eggplant:	Sundried Tomato Pesto:
2 large eggplants	1 cup oil packed sundried tomatoes, drained
salt	2 large minced garlic cloves
3 tablespoons olive oil	1/2 cup fresh basil
1 teaspoon dried basil	1/2 cup fresh parsley
1 teaspoon garlic powder	3 tablespoons freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper	4 tablespoons roasted pine nuts
3 to 4 Buffalo mozzarella balls, thinly sliced	1/3 cup olive oil

Place all ingredients in blender and mix to rough puree. Salt and freshly ground pepper to taste. Cut eggplant into 1-inch thick slices. Sprinkle both sides lightly with salt, place in colander and let sit for 30 minutes. Pat dry. Mix olive oil, basil, garlic powder and pepper. Lightly brush eggplant on both sides with mixture. Smoke cook at medium high for 45-60 minutes (apple wood is nice for this recipe). Remove eggplant from smoker. Top with sundried tomato, pesto and several slices of mozzarella. Place under broiler for 1-2 minutes until cheese melts slightly and bubbling.

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