Thick slices of French-Toast friendly Bread (French, Italian, challah or whatever your favorite bread for French toast is, just so long as you can cut thick slices)
Cream Cheese frosting or cream cheese softened to room temperature and mixed with a bit of vanilla extract, powdered sugar and milk (if needed), to taste
Thinly sliced Bananas
Eggs (about 1 egg per every 2 slices)
Dash of Milk
Dash of Vanilla Extract (more dashes for more eggs)
Directions
Light the Cobblestone in your Cobb Cooker and once it is grey place the Frying Pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Whisk together eggs, milk and vanilla extract and set aside.
Cutting halfway down the slice, cut a pocket into each thick slice of bread. As you pull the knife through the final time, when the tip enters the slice, angle it down so that you can make the pocket a little deeper inside the slice without cutting the edges of the pocket any further down than half way.
Spread a thick-ish layer of cream cheese frosting or sweetened cream cheese inside the pocket, then add a layer of bananas.
Dip stuffed slices as usual in the egg mixture and cook over medium heat on the stove until both sides are golden brown. Serve with butter and a sprinkle of powdered sugar. (You will not need any other sweeteners!)
2 x 6oz or 8oz cans Ripe Black Olives, Pitted and
packed in water
¼ cup Balsamic Vinegar
1 to 2 Tbsp Cider Vinegar (adjust to how tangy you
like it)
2 Tbsp Extra Virgin Olive Oil
½ large Yellow Onion, cut root to stem and sliced
very thin
2 medium cloves Garlic, sliced very thin
1 tsp Worcestershire Sauce
Pinch Dry Crushed Red Pepper Flakes
Salt and Pepper to taste
(Recipe
can be easily doubled if you have more olives)
Directions
Drain olives and spread them out on a few layers of paper towels and allow to air dry for 30 minutes. Lightly coat the olives with olive oil (very thin film). Using the Cold Smoke Adaptor on the Smoker, cold smoke for 2hrs. Pecan, Apple or Maple bisquettes work well.
While olives are in the smoker: in a small bowl mix all ingredients except onion and garlic. When ingredients are well blended, taste and adjust seasonings. Add the onions and garlic (adjust quantity of these to taste), finally blend in the smoked olives. Place all ingredients into an air tight, non-reactive container, eg mason jar. If olives are not fully submerged, add more balsamic vinegar and olive oil (2 parts balsamic/1 part oil) and adjust the cider vinegar if necessary.
Let sit in a cool area of the room for 24 hours, stirring/shaking occasionally. Then transfer to refrigerator and for best results let them marinade for 2 more days, the flavour increased the longer you leave. Remove from fridge and allow to sit at room temperature for 20mins before serving.
Olives can be stored in fridge about 2 weeks.
Variations:
If you like you can
mix black and kalamata olives, or any combination of mixed olives. If you use green brined olives, be careful
about adding extra salt.
Stuff the olives
with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
Smoked Sea Salt is a great addition
to your pantry. It can be used to bring
a smoky grilled flavour to any meat dish, roasts or on vegetables. A few grains sprinkled onto fresh tomatoes is
very tasty or in a Bloody Mary, have fun experimenting.
Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out ½ cup of the marinade and set aside. Place the salmon in a flat dish and pour the remaining marinade over the salmon. Flip the salmon a couple times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.
Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145°F (60°C).
During the smoking time, pour the ½ of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10 minutes or so. Remove from heat.
Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.
Place the salmon steaks in a flat dish and pour the Italian salad dressing over the salmon. Flip the salmon a couple times to ensure that all the fish is coated in the marinade. Cover with plastic wrap and place in the fridge for 2 hours. Flip the salmon after the first hour.
Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft. Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes. Turn fish over and cook other side 2 minutes.
Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish. Season to taste with salt and bring to simmer.
Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
Pour over fish and sprinkle with remaining parsley, enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of The Comfort of Cooking
Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish.
Make cuts 2cm apart on the body of fish on both sides.
Place cut Lime slices into the cuts on the fish. Sprinkle the ginger, coriander and chilli over the fish and drizzle the remaining oil over fish and herbs.
Fold edges of foil around fish and ensure it is completely wrapped.
Place the fish on prepared Cobb Roasting Rack, cover with lid and cook for 20-30mins. Check periodically to ensure Snapper is not overcooked.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Natural Health Au.
