How To make Kingly Smoked Salmon
Pacific king salmon* Alder wood for smoking
RUB:
1/4 c Dill, dried
1/4 c Brown sugar
2 ts Kosher salt
2 ts Fresh-ground black pepper
MOP (OPTIONAL:
Remaining rub 1 c Cider vinegar
1/4 c Oil (canola or corn)
*butterflied tail section; or use coho or silver salmon 1. The night before you plan to barbecue, combine the
rub ingredients in a small bowl. Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture. Fold the salmon back into its original shape, place it in a plastic bag, and refrigerate it overnight. 2. Prepare the smoker for barbecuing, bringing the
temperature to 180' to 200' F. 3. Remove the salmon from the refrigerator and let it
sit at room temperature for 30 minutes. 4. If you plan to baste the fish, stir the remaining
rub together with the other mop ingredients in a small saucepan and warm the mixture over low heat. 5. Transfer the salmon to the smoker skin side down,
placing the fish as far from the fire as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. The salmon should flake easily when done. Have a large spatula and a platter ready when taking the salmon off the smoker, because it can fall apart easily. Serve hot or chilled. BBQ Tips: Alder remains the best wood for smoking Pacific salmon. Alder chips are fairly common across the country, but you may have more difficulty finding the wood in chunks or logs. Fruit woods are the best substitute, particularly when mixed with smaller pieces of alder. Source: "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison.
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How To Make Flaky, Moist Grilled Salmon & Pan Seared Chicken | Sauté Lemon Kale | Easy Keto
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Spicy Pan-seared Salmon & Chicken
Yield: 2 servings per salmon filet and chicken
Seasoning for Salmon and Chicken
2 (8 oz.) fresh Salmon filets
2 (8 oz.) boneless, skinless chicken breast or thighs, cut into thin half slices
***Keep both fish and poultry separated. Don’t cross contaminate.***
Pam oil spray, butter flavor
1 tbsp. Crushed red pepper flakes
2 tsp. Kosher salt
1 tbsp. Crack black pepper
2 tsp. Smoked Paprika, regular paprika is fine
2 tsp. Old Bay seasoning
2 tsp. Poultry seasoning, unsalted
(Poultry seasoning should have garlic powder and onion powder in it already. If not, add it them in individually.)
1. You’re going to season the chicken and salmon eggs the same seasonings, but just separately. **Don’t cross contaminate.**
2. Spray or oil your pan, heated medium high heat.
3. You’re going to cook each item separately, as well. Pan-seared the chicken until both sides are golden tan. Should take approximately 8-10 minutes. Internal temp (165°F)
4. For your salmon, you’re going sear on both sides for about 10 minutes. Allow to bake a little longer for about 15 minutes at 350°F. Internal temp for doneness 145°F. Remove from oven once reach the right temperature. Serve as desire.
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Zesty Lemon Sauté Kale
10 oz. Curly Kale, rough chopped
1 medium red or white onion, diced
2 large-medium bell peppers, red, green, or multi color, diced
1 cup julienned carrots
1 cup grape tomatoes, leave whole
1 tbsp. Garlic/Ginger Paste
Kosher salt and black pepper
2 tsp. Crushed red pepper flakes
Pam oil spray, butter flavor (less calories)
1 lemon, juice and zest
1. Spray medium high heat wok.
2. Toss in the onions, peppers, carrots, and tomatoes. Sauté until onions have become translucent a bit.
3. Add in the garlic/ginger paste. Stir some more.
4. Bring in your chopped kale, stem included.
5. Add in your seasonings.
6. Taste and adjust.
7. Add your zest and lemon juice.
8. Total time for sauté should be 15-20 minutes. You don’t want you’re kale too wilted.
9. Serve and enjoy with any main entree. I love mine over some basmati rice with extra lemon juice. It’s so good!!
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What did Henry VIII eat? Tudor Feast
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Dining for the nobility during the Tudor period was about much more than just food. The size of a household and the quantity and variety of food provided were an important way of demonstrating wealth and influence.
Let's explore the diet of King Henry VIII!
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Credit:
Created by Daniel Turner
Narrator:
Chris Kane
Music Credit:
Renaissance by Audionautix is licensed under a Creative Commons Attribution licence (
Artist:
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
sources:
Breverton, T. 2016. The Tudor Cookbook: From Gilded Peacock to Calves' Feet Pie. Amberley Publishing Limited
Henry VIII: King and Court
By Alison Weir
The Tudor Kitchen: What the Tudors Ate & Drank
By Terry Breverton
The Tudor Kitchen: What the Tudors Ate & Drank
By Terry Breverton
Groom, S. 2013. At the King’s Table: Royal Dining Through the Ages. London: Merrell
Weir, A. 2011. Henry VIII: King and Court. London: Vintage Books
DIY Cardboard box cold smoker pork belly
CHEF KING LOUIE LIVE Grilled Salmon
NO GUEST LIST NEEDED: THE WORLD IS INVITED FOR DINNER WITH CHEF KING LOUIE LIVE. TODAY'S MENU: FLAT TOP GRILLED SALMON WITH FLAT TOP GRILLED ONIONS/ MUSHROOMS/ RED BELL PEPPERS, GARLIC BREAD, CORN ON THE COB WITH SPINACH SALAD COVERED WITH MY OWN KING LOUIE DRESSING. SO HELLO { FOOD NETWORK} I SAVED A PLATE FOR YA!
Grilling Salmon!???? #shorts #salmon
This video shows how to grill the best salmon! I show you step by step how make the sauce and how to grill the salmon!
#grilled #biggreenegg #grilling #salmon #grilledsalmon #seafood #grilledseafood #grilledfish
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Ainsley prepares his uncle's pork calypso. Ingredients of ginger, garlic, muscovado sugar, spice, pineapple juice and most importantly Rum combine to marinade the barbecue meat. Ainsley also shows us how to add flavour to your meat using different coals, wood, herbs and fruit skins.
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