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Culinary Corner: Smoked salmon good for any meal

By David Kelly
Wednesday, May 15, 2013, 8:06 p.m.

Let's start this week with a recipe that will be a real winner for the troops.

This smoked salmon can be used for lunch, brunch, as an appetizer or, even dinner.

You can do this a day ahead of time, wrap it in plastic and store overnight in the refrigerator. Serve it chilled or let it come to room temperature.

Apple Smoked Salmon

(makes 10 to 12 servings)

Apple wood chips for smoking

3 pounds of boneless, skinless salmon fillet

12-ounce bottle zesty Italian salad dressing

1 / 2 cup of your favorite seafood rub/seasoning

apple juice for spraying

thinly sliced lemons and sprigs of fresh dill for serving and garnish

Place the salmon fillet in a plastic container or zipper-top plastic bag. Pour the Italian dressing over the fish. Cover or seal and refrigerate. Let the fish marinate for three to four hours.

Prepare a fire in your smoker. Pour the apple juice in a plastic spray bottle and keep it nearby.

Remove the salmon from the marinade (do not pat dry) and discard the marinade.

Place the salmon on a baking sheet, with the side that had the skin on it, facing down. Sprinkle the dry rub on the top of the fish, then take it to your smoker.

Place the fillet on the smoker rack with the side that has the rub facing up. Close the smoker's lid and smoke for two hours at a temperature of 225 to 250 degrees. Spray the fish every 30 minutes with apple juice and add wood chips as needed. When the salmon is done, use two spatulas to carefully remove the salmon from the smoker and transfer to a serving platter.

• • •

Here's one that you will cook inside and just finish on the grill for 5 to 10 minutes.

Allow the time for the ribs to marinate so the flavors can permeate the meat.

Tender Deviled Short Ribs

(serves four)

For the Marinade:

3 / 4 cup olive oil

4 tablespoons freshly squeezed lime juice

1 / 4 cup Dijon mustard

1 1 / 2 tablespoons hot, pure, red chile powder

1 1 / 2 tablespoons brown sugar

1 onion, finely diced

3 garlic cloves, minced

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 / 4 teaspoon ground cumin

3 / 4 teaspoon ground allspice

1 cup warm beef stock

For the Beef:

4 pounds bone-in beef short ribs, trimmed and cut into 2-inch lengths

Mix all the marinade ingredients together and stir until the sugar dissolves. Add the ribs and marinate for 6 to 8 hours. Preheat the oven to 450 degrees. Remove the ribs from the marinade, reserving the marinade, and place the ribs on a rack in a roasting pan lined with foil. Roast in the preheated oven for 25 minutes, and then reduce the oven temperature to 350 degrees. Transfer the ribs to a clean roasting pan and add the marinade. Cover and cook for one hour or until completely tender.

Remove the ribs from the pan and keep warm. Skim off the fat from the surface of the roasting pan. Add the stock to the pan. Mix the stock with some cornstarch or flour if you wish the sauce to have a thicker consistency. Cook for several minutes until the desired thickness is reached.

Finish the ribs on the outside edges of a medium grill to give them a smoky flavor. Cook them for 5 to 10 minutes, being careful that they don't get tough. Baste and serve with your sauce.

As always, enjoy!

David Kelly has been a chef for more than 40 years and has been bringing recipes and cooking tips to the public through Culinary Corner for 21 years.

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