The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Search Results for "hot sauce"
Barnacle Foods: Bullwhip Hot Sauce and Octopus
Barnacle Foods just dropped a canned combo of bullwhip kelp and octopus with a healthy dose of spicy in it.
Barnacle Foods Serrano Bullwhip Kelp Hot Sauce
Barnacle Foods just unleashed its new Serrano Bullwhip kelp hot sauce. It’s been fermenting in their minds for some time now and they’re very proud of it.
Byron Bay Chilli Co: Fish Flautas with Avocado Hot Sauce
Byron Bay Chilli Co adapted this recipe from The Whole Chile Pepper Book, by Dave Dewitt and Nancy Gerlach, into the flautas you see here.
Louisiana-Style Hot Sauce
I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.
Hot Sauced Shad Roe with Green Chile & Cheese Eggs
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants.
Oysters, Hot Sauce, and Murder: RIP, Bacteria
When it comes to slaying bacteria in oysters, hot sauce is serial killer in a bottle. At least, that’s what some scientific studies indicate.
Rouille (Hot Sauce for Fish Stew)
The famous food writer M. F. K. Fisher described this sauce as follows: “A peppery concoction suited to the taste of bouillabaisse, served separately from the soup to be ladled in at the discretion of the individual diner.”
Smoked Oysters with Ancho Chile Sauce
This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
Salsa Criolla (Creole Barbecue Sauce)
There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.