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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-29-2012, 09:04 PM
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#1 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Name my Smoked Salmon Dressing
Recipe
3 Tbs creme fraiche 3tsp good Dijon Mustard-to taste 1Tbs crushed and chopped capers 1 finely diced dill pickle-small to medium Herb of choice chopped fine-Tarragon or Dill-we like tarragon but herbs need to be fresh teaspoon fresh lemon juice S& ground black P Whisk together I spread it over toasted rye bread, layer smoked salmon and I am done. TFO likes arugula too.
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12-29-2012, 09:14 PM
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#2 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Dijon Creme?
Sure does sound perfect with salmon.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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12-29-2012, 09:18 PM
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#3 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Sounds tasty with salmon....all the names with creme that come to mind are better left for the woodpile....
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-29-2012, 09:37 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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No message.Good Luck! IF ,and I MEAN IF,it can make Salmon palatable,I would call it gold!!!! I rank Salmon,rosemary(the herb) and cilantro(the herb) as THE MOST Offensive-able tastes on this Earth.Some say I am different,the others just call me weird.Yes,Mountain Oysters and Chittlins are delectable.So there ya go.:-)
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12-29-2012, 09:51 PM
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#5 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
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12-29-2012, 09:53 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I love all you mentioned except chittlins, which I assume are kids.  I've never eaten a child but I have had plane flights and encounters with other peoples kids that I would happily murder!! 
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12-29-2012, 09:59 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Bucc, chittlins are slang term for chitterlings (pig intestines).
http://whatscookingamerica.net/Histo...insHistory.htm
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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12-29-2012, 10:01 PM
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#8 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Golden-herb relish? sounds delicious whatever you call it, I'm a real fan of tarragon.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-29-2012, 10:08 PM
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#9 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I knew they weren't children but went for the joke anyway... I love piggie intestines, especially Chinese style! Me too!
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12-29-2012, 10:22 PM
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#10 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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RonL's Fishy Pickle Schmutz? BTW, the recipe sounds great!!
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Kettleheads Anonymous Charter Member |
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12-29-2012, 10:48 PM
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#11 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
 _ Anyway,boiled,with vinegar,hot sause(tabasco) and cheap saltine crackers!!! Chitlins R ....#living!!! |
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12-29-2012, 10:54 PM
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#12 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
 I grew up on catfish and crappie,hard to go all Fancy fishy after ample supplies of them.Yours looks very good considering what it is.I just could never cultivate a taste for them.My Mom could make salmon croquettes that were great,out of a can!Go figure,I make em and they are SOOOO not the same! |
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01-03-2013, 06:47 PM
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#13 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Well, TFO said "those guys can cook but they suck at coming up with names for things!"
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