|
Stovetop Smoking
 When the days get shorter and the nights start getting cold, we often crave the taste of summer outdoor grilling, smoking and barbecue. You could always brave the elements and fire up the grill or smoker but why not try this fairy easy, indoor method to capture those seductive flavors? I often will use my indoor smoker in the summer as well when I wish to add a smoky flavor to fresh vegetables in a short time or to avoid the lengthy set up procedures of my outdoor smoker. The method also works with meat and seafood; you will only need to adjust the cooking time to suit the ingredient.
First, you need a smoker. Cameron, Burton, Cuisinart and Emerilware all have models that work very well. They also will supply you with small wood chips or shavings. Or, you can construct your own. You will need a Chinese wok with a tight-fitting dome lid or a heavy, fairly tall pot with the same. A Dutch oven is ideal. Then you will need a grate, rack or something similar to keep the item being smoked above the hot bottom and the chips or shavings. A steamer rack or a tamale rack is perfect but I have improvised with colanders, cake racks, etc. A cake pan or other solid pan that fits under the rack or some strategically placed foil is useful for catching any drippings that could cause flare ups and a burnt flavor.
Then you need some chips or shavings and some foil to hold them. The wood chips that are commonly sold for outdoor grills are a bit large so you will need to chop them up a little with an ax, cleaver or heavy-duty kitchen knife. For this type of smoker, there is no need to soak the wood chips; the oxygen-deprived atmosphere of this closed container prevents flames. Just be careful when you remove the lid, as occasionally there will be a brief flare up. When you have begun the smoking process, it is also a good idea to take the setup outside to prevent too much smoke from escaping into your kitchen before opening it up to check on things, unless you have a very effective exhaust system.
To begin smoking, simply place 2-3 TBS of the wood shavings in a piece of foil that you will fold, shiny side in, to contain them. Use more wood if you are cooking something that takes more than 25-30 minutes. Do not seal the foil too tightly as you will want to allow the smoke to escape to flavor the food. Place your smoking vessel on the stove, lay the foil packet of wood shavings on the bottom, and place the drip pan or foil above and then the rack for the food. Arrange the food on the rack, turn the burner on high and wait until some smoke begins to waft out from the foil packet. Then close the lid, making sure that it is well sealed to prevent smoke from escaping into your kitchen. Turn the burner down to medium low and smoke for the desired length of time. In the sealed environment of a stovetop smoker, the heat is greater than a traditional outdoor setup and a certain amount of steam is created that will speed up the cooking process, so be careful about how long your cook your food.
Smoked Vegetable Quesadillas
When vegetables are smoked, they take on a completely different character. Smoking also helps to preserve the vegetables, providing an excellent solution to an overabundant summer garden. After they are smoked, many vegetables may also be frozen for several months. Smoked vegetables may be used as a side dish, to fill quesadillas, as an addition to salads and pasta dishes or made into interesting salsas.
The Vegetables
Sliced or diced squash or eggplant, halved or quartered tomatoes, corn on the cob, seeded and stemmed sweet peppers and chiles, mushrooms, whole green beans, small peeled onions, peeled garlic, and so on. (NOTE: the smaller the vegetables are cut, the faster they will cook and the more smoke flavor will be infused, size according to your needs. You may also cut larger pieces after they have been smoked.) Enough olive or vegetable oil to lightly coat the vegetables. Your favorite dry rub, herbs, etc., or salt and pepper to season.
- Toss the vegetables with the oil to coat
- Season with the rub, herbs or salt and pepper
- Place on a rack or piece of foil in a preheated smoker
- Smoke until the vegetables reach their desired doneness (for bite-sized diced zucchini or other summer squash it takes about 20-25 minutes, 15-18 if using a closed stovetop smoker)
The Quesadillas
Makes enough for 6-8 as an appetizer or side dish or 3-4 as a main course
6, 8-9 inch flour tortillas
6 oz shredded cheese, (jack, cheddar, asadero, queso fresco or queso quesadilla, etc.)
2 1/2 cups smoked vegetables, diced
½ cup roasted, peeled and chopped New Mexico green or poblano chiles OR 2-3 fresh jalapeno chiles, sliced (optional)
2-3 TBS vegetable oil
- Pre heat a griddle, comal or large skillet to medium high
- Lay three of the tortillas on the counter and divide the vegetables, cheese and chiles (if using) between the tortillas. Spread the filling evenly across each tortilla to within ½ inch of the edges and place another tortilla on top.
- Lightly brush the outside of the tortillas with a little of the oil and place each one on the griddle. Cook until golden brown on the first side, flip and repeat with the other side.
- Remove from the griddle and let cool for a couple of minutes and then cut into wedges
|
