Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
500g or about 1 pound dry Pasta (rotini, fusili, penne, etc.)
¼ cup Butter
¼ cup Flour
2 cups Milk
1 tsp Salt
½ tsp ground Black Pepper
1½ cups grated Smoked Cheddar Cheese
1 cup grated Smoked Gouda Cheese
3 cups chopped Broccoli, cooked
2 cups cooked Ham, cubed
Cook the pasta
according to packaged instructions. Drain, rinse, and set aside.
In a saucepan, on
medium heat, melt the ¼ cup of butter. Whisk in the flour until smooth.
This creates a roux. Continue to whisk it for a minute.
slowly pour in the milk. Once smooth add 1 cup of the smoked cheddar cheese,
and 1 cup of the smoked Gouda cheese. Stir until smooth.
In a large bowl, mix
the pasta, cheese sauce, cooked broccoli, and cubed ham until all the noodles
are covered in some sauce and the ham and broccoli are evenly distributed.
Spread the mixture in a casserole dish.
remaining ½ cup of smoked cheddar cheese on top.
8 ounces Smoked Snapper
(see below) or other smoked fish
8 ounces Cream Cheese,
at room temperature
1 Tblsp Dark Rum
1 Tblsp finely
chopped Scallion greens
1 tsp freshly
grated Lemon zest
¼ tsp Ground Allspice
Coarse Salt (sea or
kosher) and freshly ground black pepper
For the smoked
1 ½ Pounds
fresh Snapper or other fish fillets
For the Brine:
¼ cup Brown Sugar
¼ cup coarse Salt
(sea or kosher)
1 Tblsp cracked Black
3 Allspice Berries
1 Cinnamon stick
2 Quarts water
½ cup Dark Rum
Bisquettes – Apple
Run your fingers over the fish fillets, feeling for bones. Pull out any you find with kitchen tweezers. Trim off any dark portions from the skin side of the fillets using a sharp knife. (This is where the “fishy” flavour resides).
Place the brown sugar, salt, peppercorns, cloves, allspice, cinnamon, and water in a large deep bowl and whisk until the sugar and salt are dissolved. Add the fish, cover with plastic wrap, and brine in the refrigerator for 8 hours, turning several times.
Drain the fish in a colander and discard the brine. Rinse well under cold running water, drain, and blot dry with paper towels. Arrange the fish on one of the Bradley wire racks (oil it first) and place on a rimmed baking sheet. Let the snapper air-dry in the refrigerator until the surface feels tacky (1 hour).
Set up the Bradley Smoker and preheat to 121°C (250°F). using Apple Flavour Bisquettes. Smoke the snapper on its wire rack until bronzed with smoke and cooked through, 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes.
Transfer the snapper on its rack to a rimmed baking sheet to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Flake the smoked snapper into a food processor, discarding any skin or bones. Coarsely or finely chopped (your choice) by running the food processor in short bursts. Add the cream cheese, rum, scallions, lemon zest, allspice, and salt and pepper to taste; pulse to blend. This dip should be highly seasoned.
Transfer the dip to a serving bowl. Serve with grilled bread or your favourite crackers. Serves 6 to 8 as a starter.
Compliments of Steven Raichlen and Bradley Smoker