Sides
Recipes and Suggestions

Cheesy Potato Bake (Serves 6)

1 package frozen diced potatoes or 16 oz. Fresh potato
1 red pepper, diced
1 onion, diced
3 cups of shredded white cheddar cheese
6 tablespoons of butter
1 ½ cups of heavy cream
½ cup of grated parmesan cheese
½ teaspoon salt
½ teaspoon pepper

In a foil pan, place the diced potatoes, diced red pepper, diced onion, salt, and pepper. Mix thoroughly. Sprinkle 2 cups of the shredded white cheddar cheese over the potato mixture. Mix gently and set aside. Mix the parmesan cheese and heavy cream together. Pour over the potato mixture. Top with the remaining 1 cup of shredded cheddar cheese. Place the foil pan on the smoker grate and smoke at 275° to 300°F for 45 minutes or until potatoes are tender. Stir mixture a couple of times through the cooking process.

Wood Recipe Recommendations: Sugar Maple chunks or chips with Almond Smokin' Dust®

Head Cook-Donna Jean of the Smokinlicious Culinary Team (Demonstration at the Jack Daniels Invitational 2006)

Chile Cornbread:

6 strips of bacon, chopped
2 cups stone-ground cornmeal
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 eggs
2 cups milk
1 can chipotle chile, drained, stemmed, seeded, minced
2 tablespoons finely chopped chives

Mix together cornmeal, flour, sugar, baking powder, baking soda, salt. In separate bowl whisk eggs until foamy; whisk in milk. Add wet ingredients to the dry and stir until just combined. Fold in bacon, chipolte, and chives. Pour batter into parchment lined plank roasting pan (see picture). Smoke at 300° for 70 minutes or until done.

Wood Recipe Recommendations: Sugar Maple chunks or chips with Mango Smokin' Dust®

Sweet Taters and Apples Casserole:

1 cup sugar
3 tablespoons cornstarch
1 ¼ cups water
1 teaspoon salt
½ cup butter
5 apples, peeled, cored, and each cut into 6 wedges
4-5 sweet potatoes, parboiled, peeled and sliced
cinnamon

In a saucepan, combine sugar, cornstarch, water, salt, and butter. Cook until thickened. Layer the apples and potatoes in parchment lined plank roasting pan (see picture), sprinkling cinnamon between layers. Pour sauce over the casserole. Smoke at 300° for 1½ hours or until done.

Wood Recipe Recommendations: Sugar Maple chunks or chips with 1-2 pieces of White Oak Chunk or small quantity of chips, with Apple and Pear Smokin' Dust®

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