Each week Amy and I try to present recipes from different categories. Tonight has some very good recipes using Smoked Foods. We hope you like our selections.

We are leaving on vacation on Saturday so this is the last mailing of recipes you will receive from me. Not to worry though, Host Food Amy will be doing the chats and send the recipes each week. If I am able to get onto AOL while on my trip I may sneak into a chat or two.

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Welcome back Around Our Kitchen Table. Tonight, we're sharing Smoked Delicacies! We've dug up some smoked meat, fish and cheese appetizers and main dishes that are sure to tempt your taste buds and might tempt your wallets if you don't own a smoker! So, pull up your chairs, open your window, and get ready for some Smokin' Good Recipes!

Ham and Cheese Appetizers

2 c baking mix
3/4 c Cooked smoked ham -- (finely chopped)
1 c Shredded Swiss or Cheddar Cheese
1/2 c Chopped onion (fine)
1/2 c Grated parmesan cheese
1/4 c Sour cream
2 T. Snipped parsley
1/2 t Salt
2 cloves garlic, crushed
2/3 c Milk
1 Egg

Heat oven to 350 degrees F. Grease rectangular pan 13x9 inches.

Mix all ingredients; spread in pan. Bake until golden brown, 25 to 30 minutes. Cut into rectangles, about 2x1 ½".
36 appetizers.
***End of Recipe***

Smoked Fish Dip

"This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers." Original recipe yield: 2 cups.

2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay ™ Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring (optional)
cracked black pepper to taste
Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
***End of Recipe***

Smoked-Trout Spread
Provided by: Cooking Light magazine

1 pound smoked trout fillets, skinned
1/2 cup sliced celery
1/3 cup sliced green onions
1/3 cup part-skim ricotta cheese
1/4 cup tub-style light cream cheese
1 tablespoon stick margarine or butter
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
88 water crackers

Break trout fillets into large pieces. Place trout pieces and the next 8 ingredients (trout through hot sauce) in a food processor, and process until smooth, scraping the sides of processor bowl occasionally. Serve spread with crackers.
***End of Recipe***

Cuban-Style Black Bean Soup

Serves 6 to 8

Black bean soup crosses many oceans and borders and is popular in a number of cultures around the world, each of which has adapted it to include its own indigenous ingredients. Most people, however, associate black bean soup with Cuban cooking, the direction taken here with smoked ham hock, cumin, and rum.

1 pound dried black (turtle) beans, picked over for dirt or debris
3 tablespoons olive oil
1 smoked ham hock, or other smoked ham product
3 medium white onions, chopped (about 1 1/2 cups)
2 large red bell peppers, stemmed, seeded, and chopped
3 celery stalks, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons minced garlic
1/4 cup tomato paste
Fine sea salt and freshly ground black pepper
1/3 cup light rum
Sour cream
Chopped scallions or chives

1. Rinse the beans in cold water, drain them, put in a bowl, cover by 1-inch with cold water, and let soak in the refrigerator overnight. (Alternatively, you can quick-soak the beans by covering them with water in a pot. Bring to a boil over high heat, then cover the pot and turn off the heat. Let the beans soak until tender, 1 to 2 hours.)

2. When ready to make the soup, drain the beans and set them aside.

3. Pour the oil into a large, heavy-bottomed pot and set it over medium heat. When the oil is hot but not smoking, add the ham hock, onions, peppers, celery, chili powder, and cumin. Sauté until the vegetables are softened but not browned, about 6 minutes. Add the garlic and tomato paste and cook for an additional 3 minutes, stirring to make sure you don't scorch the tomato or garlic.

4. Pour 4 quarts water into the pot, raise the heat to high, and bring to a boil. Add the beans to the pot, stir, and when the water returns to a boil, lower the heat and let simmer until the beans are tender but still holding their shape, 2 to 2 1/2 hours.

5. Remove the pot from the heat and season the soup with salt and pepper. Use tongs to remove the ham hock and set it aside to cool. The beans are like molten lava at this point and ready to explode, so let them cool for 10 to 15 minutes, then puree with an immersion blender or in small batches in a standing blender. When the hock is cool enough to handle, pick off the meat and set it aside. The soup and meat can be cooled, covered, and refrigerated separately for up to 1 week.

6. When ready to serve, return the soup to a boil and add the rum and ham. Cook for 2 minutes more.

7. Ladle the soup into 6 to 8 bowls and garnish each serving with a tablespoon of sour cream and a scattering of scallions.
***End of Recipe***

Smoked Mozzarella and Pesto Sandwich

This sounds like a great lunch, and would be great on a crusty roll too!

2 tablespoons prepared basil pesto sauce
2 slices sourdough bread, lightly toasted
1 tablespoon mayonnaise
1 tablespoon freshly grated Parmesan cheese
1 slice provolone cheese
1/4 cup shredded smoked mozzarella cheese
1 lettuce leaf
2 slices tomato

Spread a thin layer of pesto sauce onto one side of one piece of bread.

Spread a thin layer of mayonnaise onto one side of the other piece of bread.

Sprinkle Parmesan cheese over the pesto and mayonnaise. Layer the provolone and mozzarella cheese onto one slice, top with lettuce and tomato, and the other slice of bread.
***End of Recipe***

Tasso
Tasso is a highly seasoned, intensely flavored smoked pork. It adds a wonderful flavor to a variety of dishes. Tasso is used extensively in Louisiana cooking.

Brine
1 3/4 cup curing salt
1 1/2 cups granulated sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
1 (10 pound) pork butt roast

In a medium bowl, combine salt, sugar, pepper, onion powder, garlic powder and water. Mix until the salt and sugar are dissolved in the water. Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

Remove pork from brine, then discard brine. Rinse and pat dry the pork.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).

Rub
2 tablespoons ground mace
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dried sage
1 tablespoon dried thyme
2 tablespoons honey

In a medium bowl, mix together all ingredients. Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for12 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Makes 30 servings.
***End of Recipe***

Kielbasa Noodle Supper

This is simple, inexpensive, and a huge hit with kids and adults. It's a great "go-to" recipe for a fast week day supper, and yes, the green can works great in this! Barry loves this dinner, and I love being able to whip it up in no time after work.

1 lb kielbasa or smoked sausage
16 oz pkg frozen chopped broccoli or 1 lb. Fresh, cooked broccoli
16 oz pkg spiral or wagon wheel pasta
¾ stick butter, plus 2-3 T. to brown kielbasa
1 cup or so Grated Parmesan cheese (kind in the can)

Slice kielbasa. Cut each slice into quarters. Brown in a few tablespoons butter in a very large skillet or Dutch oven.

Meanwhile, cook broccoli as directed on package; drain. Cook noodles as directed on package; drain. Add broccoli and noodles to kielbasa.

Add butter. Add about 1 cup of grated Parmesan or more to taste. Heat through over low heat stirring until butter is melted and Parmesan incorporated.
***End of Recipe***

SMOKE SAUSAGE WITH SWEET POTATOES, CABBAGE & APPLES

I use a similar recipe that is one of Barry's favorite dinners that has small red potatoes and sauerkraut, with caraway seed. I've used sweet potatoes in it as well, and both are good.

1 1/2 lbs. smoke sausage, sliced
13 1/4 oz. can chicken broth
1 tbsp. prepared mustard
1 tsp. mustard seed (opt.)
1 lb. sweet potatoes, peeled & sliced
2/3 c. coarsely chopped onion
1 1/4 green chopped cabbage (6 c.)
1 lg. Golden Delicious apple, cored & sliced

Stir chicken broth and mustard in deep 12 inch skillet and mustard seed and bring to boil. Add sweet potatoes and onions. Reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally. Add sausage and cabbage. Cover and cook about 10 to 12 minutes. Stirring once or twice until potatoes are almost tender and cabbage is crisp tender. Stir in apple. Cover and simmer about 6 minutes until apple is crisp tender.
***End of Recipe***

Smoked Salmon Vodka Cream Sauce

1 tablespoon butter
1 tablespoon finely diced onion
1/2 cup diced smoked salmon
2 fluid ounces vodka
1/4 cup heavy whipping cream
1/4 cup chopped tomatoes
1/2 cup tomato sauce
salt to taste
ground black pepper to taste
1 pinch ground nutmeg
1/8 tablespoon cayenne pepper

In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.
When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.

Season sauce with salt, pepper, nutmeg, and chili pepper. Reduce sauce to desired consistency; serve.
2 servings.
***End of Recipe***

Holy Smoked Bacon and Mushroom Penne

1 (16 ounce) package dried penne pasta
1 tablespoon extra virgin olive oil, divided
1 cup chopped smoked bacon
2 cups sliced fresh mushrooms
3 tablespoons minced garlic
3 cups chicken stock
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes. Drain.
In a large skillet over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.

Pour in the chicken stock, and bring to a boil. Allow to simmer over medium heat for about 3 minutes. Add cooked pasta to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.
6 servings.
***End of Recipe***

Creole Macaroni and Cheese

Using any aged cheese is fine, but don't substitute anything for the andoiulle sausage if you can't find it. Leave it out if that's the case.

1 (8 ounce) package elbow macaroni
1 cup andouille sausage, diced
4 tablespoons butter
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
1 onion, chopped
2 stalks celery, chopped
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon prepared mustard
1 1/2 cups milk
1 cup grated Gruyere cheese
1 1/2 cups shredded Cheddar cheese
kosher salt to taste
black pepper to taste

Cook macaroni in a large pot of boiling water until al dente. Drain.

In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.

In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.

In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
Bake for 20 minutes, or until crust turns golden brown.
***End of Recipe***

Black-eyed Peas and Ham Hocks

A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency." Original recipe yield: 5 servings.

3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
1 bay leaf

Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.

Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
***End of Recipe***